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    Antibacterial poly(lactic acid) (PLA) films grafted with electrospun PLA/allyl isothiocyanate fibers for food packaging
    (John Wiley and Sons Inc., 2016) Kara H.H.; Xiao F.; Sarker M.; Jin T.Z.; Sousa A.M.M.; Liu C.-K.; Tomasula P.M.; Liu L.
    Poly(lactic acid) (PLA) fibers of submicron sizes encapsulating allyl isothiocyanate (AITC) (PfA) were made and electrospun onto the surfaces of PLA films. SEM examination confirmed the fusion of the two phases to form a bilayered fiber-grafted film after the film underwent air blowing and water washing to remove the nongrafted fibers. The fiber-grafted PLA films (PfA-g-film) retain the mechanical properties of PLA. The release of AITC from the fibers was temperature dependent. At temperatures lower than 4°C, the incorporated AITC remained within the fibers without losing activity; at room temperature, AITC released in a sustained manner over weeks. The release of AITC was also dependent on its initial concentration in the PLA electrospinning solution; samples with more AITC incorporated showed a higher release rate. PfA-g-films significantly inhibited the growth of Listeria innocua and Escherichia coli k12 when tested on package foods. © 2015 Wiley Periodicals, Inc.
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    Determination of aroma profiles of olive oils from Turkish olive cultivars
    (2013) Bayrak A.; Kiralan M.; Kara H.H.
    This study analyzed volatile aromatic compounds present in the oils of Turkish olive cultivars. The cultivars Gemlik, AyvalIk, Memecik, Domat, Uslu, HalhalI, Kilis ya?lIk, Nizip ya?lIk, Haşebi and Karamani were harvested from important Turkish olive-growing locations, such as BalIkesir, Bursa, Manisa, AydIn, Mu?la, İzmir, Kilis, Mersin, Hatay and Gaziantep during the 2007-2008 and 2008-2009 growing seasons. Olive samples were collected in two harvest years, at almost the same maturity stage, and processed under the same conditions. Headspace solid-phase microextraction (HS-SPME) was used to analyze volatile aroma compounds in the olive oil samples. Forty-seven compounds were characterized and quantified using gas chromatography-mass spectrometry/flame ionization detector (GC-MS/FID). The most abundant identified compounds were trans-2-hexenal, hexanal and 3-methyl-1-butanol. The trans-2-hexenal, hexanal and 3-methyl-1-butanol contents of oil samples varied between 0.86-67.15, 3.93-61.82 and 0.48-84.74 %, respectively. © 2013 AOCS.
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    Fatty acid profile and quality specifications of chocolate spreads
    (Verlag M. und H. Schaper GmbH, 2014) Kara H.H.; Ça?lar A.; Mercan E.; Gök G.; Taşbaş S.; Arslan M.
    This study examined the characteristics of 13 samples from 10 different brands of chocolate spread that are sold in markets in Turkey. Humidity level, oil content, pH value, color values (L*, a*, b*), were determined, chocolate fat samples were tested for free fat acidity rate, peroxide value, iodine value and fat acids composition. The samples composed of 14 different fatty acids. Dominant fatty acids were palmitic acid (9.82-27.19 %), oleic acid (26.27-56.05 %) and linoleic acid (10.87-52.40 %). It was observed that saturated fatty acids (SFA) of the samples ranged between 17.01 and 32.03 %, monounsaturated fatty acids (MUFA) ranged between 19.74 and 57.00 % and polyunsaturated fatty acids (PUFA) ranged between 11.01 and 52.51 %. The analyses showed that contents of the samples complied with legal limits. The types of fatty acids used were determined to be remarkable due to their fatty acids composition. © M. & H. Schaper GmbH & Co.