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    Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables
    (Springer, 2025) Sufer, Ozge; Koc, Gulsah Caliskan; Oztekin, Sebahat; Karabacak, Azime Ozkan; Su, Dianbin; Wang, Deqing; Pandiselvam, Ravi
    This research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the original color of these products. Although conventional techniques like sun and hot air drying are often employed, enzymatic and non-enzymatic brownings usually cause a considerable loss of color. New technologies aim to better preserve the original color by cutting down on processing temperature and drying time. The paper also looks at the possibilities of hybrid drying approaches, which combine techniques such as infrared hot air drying and microwave hot air drying. These methods have been demonstrated to be especially successful in preserving color integrity and enhancing drying process effectiveness. The results highlight the vital significance that parameter optimization and drying technique selection play in maintaining the nutritional value and aesthetic appeal of dehydrated fruits and vegetables. This study emphasizes the significance of developing drying technologies to satisfy consumer desires for premium, aesthetically pleasing food goods, because color is a major factor in determining consumer acceptance and perceived product quality. With wider implications for food preservation and the food industry overall, this work helps to develop more effective and efficient drying processes by shedding light on how various drying techniques affect color retention.
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    Impact of different microwave treatments on food texture
    (Wiley, 2022) Kutlu, Naciye; Pandiselvam, Ravi; Saka, Irem; Kamiloglu, Aybike; Sahni, Prashant; Kothakota, Anjineyulu
    Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
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    Microwave Roasting
    (Springer, 2024) Kutlu, Naciye; Pandiselvam, Ravi
    Roasting is a process that involves heat treatment to improve the digestibility, flavor and sensory aspects of foods and to provide the desired structural changes in the food product. In the microwave roasting method, the heat treatment applied to food products uses microwave energy. When this method is applied with the right temperature-time combination, it has many advantages, such as shorter processing time, energy efficiency, preserving the color components and nutritional quality to a large extent, prevention of the formation of acrylamide to a large extent and offering easy process control compared to traditional methods (roasting in pan, sand or oven), and therefore it has come to the fore in recent studies. With appropriate optimization studies, the negative effects of the microwave method will be minimized. Studies are needed to adapt the microwave roasting method on an industrial scale. Designing new devices which can use artificial intelligence for microwave roasting, an innovative and economical method, is among research expectations for the future. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.
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    Optimization of Ultrasonic Extraction of Nutraceutical and Pharmaceutical Compounds from Bee Pollen with Deep Eutectic Solvents Using Response Surface Methodology
    (Mdpi, 2022) Celik, Saffet; Kutlu, Naciye; Gercek, Yusuf Can; Bayram, Sinan; Pandiselvam, Ravi; Bayram, Nesrin Ecem
    In recent years, there has been increasing interest in green extraction methods and green solvents due to their many advantages. In this study, the effects of an ultrasonic extraction method and deep eutectic solvents (DESs) on the extraction of different bioactive substances from bee pollen were investigated. In this regard, the effects of process variables such as the molar ratio of the DES (1, 1.5, and 2), sonication time (15, 30, and 45 min), and ultrasonic power (90, 135 and 180 W) on total individual amino acids, total individual organic acids, and total individual phenolic compounds were investigated by response surface methodology (RSM). The optimal conditions were found to be a molar ratio of 2, sonication time of 45 min, and ultrasonic power of 180 W (R-2 = 0.84). Extracts obtained via the maceration method using ethanol as a solvent were evaluated as the control group. Compared with the control group, the total individual amino acid and total individual organic acid values were higher using DESs. In addition, compounds such as myricetin, kaempferol, and quercetin were extracted at higher concentrations using DESs compared to controls. The results obtained in antimicrobial activity tests showed that the DES groups had broad-spectrum antibacterial effects against all bacterial samples, without exception. However, in yeast-like fungus samples, this inhibition effect was negligibly low. This study is the first to evaluate the impact of DESs on the extraction of bioactive substances from bee pollen. The obtained results show that this innovative and green extraction technique/solvent (ultrasonic extraction/DES) can be used successfully to obtain important bioactive compounds from bee pollen.