Browsing by Author "Alav, Aslihan"

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Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus Nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets During Cold Storage
(Amer Chemical Soc, 2024) Ceylan, Zafer; Meral, Raciye; Alav, Aslihan; Torusdag, Gulsen Berat; Bildik, Fatih; Altay, Filiz
In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 +/- 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 degrees C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in Delta E values between the control and the LZn-coated samples were obtained as <= 7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.
Determination of Textural Deterioration in Fish Meat Processed With Electrospun Nanofibers
(Wiley, 2020) Ceylan, Zafer; Meral, Raciye; Alav, Aslihan; Karakas, Canan Yagmur; Yilmaz, Mustafa Tahsin
Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47 +/- 0.68 mV zeta potential value and 172 nm diameter. The difference of TPB count between control (CS) and the fish fillets treated with nanofibers (NG) reached 3.45 log CFU/g (p < .05) on the sixth day. The hardness value of CS was decreased (p < .05) (the decline: 68%) while the hardness of NG was found to be much more stable (the change: 42%). The highest change in springiness for CS and NG samples was determined as similar to 24 and similar to 15%, respectively, for 12 days. Cohesiveness values of CS were slightly increased, but those of the fish fillets coated with nanofibers were remarkably decreased. The coefficient of correlation analysis between TPB count and cohesiveness values was determined as "r= -.026 andr= .796" for CS and NG, respectively. Chewiness values of CS were significantly decreased (p < .05). However, chewiness values of the fish fillets coated with nanofibers were found as much more stable (p > .05). The results revealed that nanofiber coating limited the increase of TPB in fish fillets; it also better kept the textural profile of fish fillets as compared to CS stored at 4 degrees C. The study could play a guiding role in further food nanotechnology applications in the industry and food science.
A Novel Green Tea Extract-Loaded Nanofiber Coating for Kiwi Fruit: Improved Microbial Stability and Nutritional Quality
(Elsevier, 2024) Alav, Aslihan; Kutlu, Nazan; Kina, Erol; Meral, Raciye
This study investigated the use of green tea extract (GTE)-loaded PVA-based nanofibers for preserving fresh-cut kiwi fruit. Scanning Electron Microscopy (SEM) images confirmed that the nanofibers were smooth, uniform, and free from significant defects, with a consistent diameter ranging from 100 to 300 nm. Significant reductions in the total mesophilic aerobic bacteria (TMAB) and yeast and mold counts (TMY) were obtained. On the last day of storage, the TMAB in GTE-coated samples was 1.75 log CFU/g lower than uncoated samples, and the TMY was 2.25 log CFU/g lower (3.50 vs. 5.75 log CFU/g). The kiwi fruit that were coated with nanofibers had higher antioxidant activity, better vitamin C retention (32.3 mg/100 g on day 10 vs. 22.9 mg/100 g for controls), and lower malondialdehyde (MDA) levels (25.3 nmol/kg on day 10 vs. 49.2 nmol/kg for controls), which meant they had less lipid peroxidation and oxidative stress, resulting in improved cellular integrity and extended product shelf life. These findings suggested that GTE-loaded nanofibers could effectively enhance the microbial stability and nutritional quality of fresh-cut kiwi fruit. This study highlighted the potential of using bioactive substanceloaded nanofibers as a novel and effective preservation method for fresh produce, with significant implications for the food industry.
A Novel Nanocoating With Zein, Gallic Acid, and Flaxseed Oil: Enhancing Stability of Chicken Meatballs
(Elsevier, 2024) Kutlu, Nazan; Alav, Aslihan; Meral, Raciye
In this study, nanofibers loaded with zein (ZN), flaxseed oil (FSO)-loaded zein (ZNF), gallic acid-loaded zein (ZNG), and a combination of flaxseed oil and gallic acid (GA) loaded zein (ZNFG) nanofibers were obtained. FSO and GA were highly encapsulated within the nanofibers with a high encapsulation efficiency (EE) ranging from 97.13% to 98.03% for FSO and 91.46% -92.53% for GA, respectively. ATR-FTIR analysis also confirmed the successful encapsulation of these bioactive compounds. The obtained nanofibers exhibited diameters ranging from 170.79 +/- 61.47 to 318.55 +/- 37.90 nm. Incorporating FSO and GA, with their antioxidant bioactive properties, into chicken meatballs aimed to delay oxidation. Additionally, the antimicrobial property of flaxseed oil was intended to delay microbial growth. All nanofibres were collected on aluminum foil on the collector plate of the electrospinning device. Chicken meatballs were coated with aluminum foils (containing zein-based nanofibres). Coating chicken meatballs with nanofibers presented a novel approach, and this study demonstrated that it was a highly successful preservation method during storage compared to the control samples. On the 3rd day of storage, the total mesophilic aerobic bacteria (TMAB) load in control samples was 6 log CFU g(-1), while the TMAB load in samples coated with ZNF nanofibers reached 6 log CFU g(-1) on the 10th day. ZNF nanofibers provided better protection in terms of the total yeast and mold count (TMY).
A Novel Solution To Enhance the Oxidative and Physical Properties of Cookies Using Maltodextrin-Based Nano-Sized Oils as a Fat Substitute
(Amer Chemical Soc, 2025) Meral, Raciye; Ekin, Mehmet Mustafa; Ceylan, Zafer; Alav, Aslihan; Kina, Erol
This study investigated the effects of maltodextrin-based nanoemulsions as fat substitutes in cookies, focusing on the oxidative stability and physical properties. Full-fat cookies (control, C) and 50% fat-reduced cookies with nanoemulsions (FC) were produced. The addition of nanoemulsions increased the cookie diameter from 46.3 mm (control) to 56.1 mm and reduced the thickness, resulting in a desirable texture. Initial hardness values (30.3 and 45.8 N) were lower in nanoemulsion samples and remained reduced over a 90 day storage period. Black cumin oil-loaded nanoemulsions provided the lowest peroxide values (1.7, 2.7, and 2.4 mequiv O2/kg), maintaining oxidative stability during storage. Final free fatty acid (FFA) values ranged from 0.23% to 0.44% after storage. Thiobarbituric acid (TBA) values indicated slower lipid oxidation, with values ranging from 1.47 to 2.51 mg MDA/kg on day 0 and increasing to a maximum of 4.13 mg MDA/kg by day 90 in fat-reduced cookies. Among the tested formulations, nanoemulsions enriched with black cumin oil demonstrated the highest effectiveness, yielding enhanced oxidative stability and improved quality characteristics. This study presents an innovative strategy by utilizing maltodextrin-based nanoemulsions containing naturally antioxidant-rich oils as fat replacers, offering a clean-label alternative to improve the oxidative resilience and physical quality of cookies.