Browsing by Author "Altay, Filiz"

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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.
Depolama Süresince Balıketi Kalitesinde Meydana Gelen Değişimlerin Hızlı ve Yenilikçi Metotlarla Belirlenmesi
(2021) Altay, Filiz; Cetinkaya, Turgay; Ceylan, Zafer
Farklı üç balık türünün (yerli somon: YS, çipura: Ç, levrek: L) et kısımlarında yapılan analizler ile literatürde fazlayer almayan ve nadir çalışılan bazı fiziksel parametreler yardımıyla balıketlerinin kalite değişimleri 0. 2. ve 4. günlerdeincelenmiştir. Bu bağlamda, örneklere ve depolamaya bağlı değişmekle birlikte, elektriksel iletkenlik değeri (mS $cm^{-1}$ )%9.52 ile %104 arasında artış göstermiştir. Yüzey gerilimi değeri ise depolama süresinin artışına bağlı olarak azalmıştır. Çörneklerinde bu değer 42.56 mN m-1’den hızlıca azalma göstererek depolamanın ikinci gününde 16.20 mN $m^{-1}$ ’e kadardüşmüştür (p<0.05). Dielektrik kayıp faktörü (ε″) ise tüm örneklerde, analiz periyoduna bağlı olarak artış göstermiştir.Duyusal değerlendirme sonuçlarına göre Ç ve L örnekleri ikinci gün itibari ile tüketilemez olarak kabul edilirken buörneklerin dielektrik kayıp faktörünün sırası ile 419.72’den 491.07’ye ve 408.21’den 430.7’ye arttığı gözlenmiştir. Öteyandan partikül boyutu (PB) ve polidispersite indeks (PDI) değerleri ile anlamlı bir sonuç elde edilememiştir. Yaygın olarakkullanılan pH analizi sonuçları ise yüzey gerilimi ve elektriksel iletkenlikteki değişimleri doğrular nitelikte bulunmuş olup,depolama süresinin artışına bağlı olarak pH değerleri artış göstermiştir. Bu çalışmanın sonuçları, kısa sürede bozulabilenürünlerin farklı ve hızlı yenilikçi analiz yöntemleri ile kalitelerinin başarılı bir şekilde ortaya konulabileceğini göstermiştir.Ayrıca diğer çalışmalar ve gıda işleme sektörü için rehber değeri taşıyan bir çalışma ortaya konulmuştur.
Fabrication and Characterization of Zein Nanofibers Integrated With Gold Nanospheres
(Elsevier, 2022) Cetinkaya, Turgay; Wijaya, Wahyu; Altay, Filiz; Ceylan, Zafer
The synthesis, characterization, and coating effect of zein nanofibers integrated with gold nanospheres were studied. Zein solution including ethanol/liquid gold nanospheres (80/20 v/v) was prepared to produce complex nanofibers. Dielectric constant (epsilon '), dielectric loss factor (epsilon ''), and loss tangent (epsilon ''/epsilon ') values of feed solutions were evaluated at 300 and 3000 MHz, and electrical conductivity was measured (808.67 +/- 2.082 mu s/cm). SEM image showed a bead free structure of the gold-zein complex. Zeta potential and DLS measurements (translational diffusion coefficient, hydrodynamic radii, polydispersity index, major axis) were done by dispersing nanofibers in ethanol or water. The stability of nanofiber dispersed in ethanol was higher (+41.73 mV) compared to that of dispersed in water (+5.1 mV). Molecular characterization by FTIR confirmed the formation of the zeingold complex through a nitrogen-gold coordination bond and electrostatic interactions. The gold-zein nanofibers coating in sea bream fillets reduced 17.8% of total mesophilic bacteria (TMAB) compared to the uncoated group (p < 0.05) after 8 days of observation. The highest changes in epsilon ' for uncoated (57.65%) and coated samples (14.84%) during storage showed the positive impact of nanofiber treatment. These results showed that zein nanofibers with gold nanospheres could be potentially used as antimicrobial layer for food products.
A New Application With Characterized Oil-In Double Emulsions: Gelatin-Xanthan Gum Complexes for the Edible Oil Industry
(Elsevier, 2021) Cetinkaya, Turgay; Altay, Filiz; Ceylan, Zafer
A novel oil-in-water-in-oil (O-1/W/O-2) double emulsion (DE) system was successfully created to decrease the saturated fat content. DEs stabilized with gelatin (GL), xanthan gum (XG), and solid fat crystals were generated using a two-stage emulsification process. Primary emulsions (PEs) containing 60 g/100 g and 20 g/100 g sunflower oil (SFO) were prepared with constant GL (at 1 g/100 g) and XG (at 0.6 g/100 g and 1.4 g/100 g) of the total emulsion, respectively. DEs at constant water concentrations containing SFO at 30, 38.3, 46.7, and 55 g/100 g and different water concentrations at 30, 40, 45, and 60 g/100 g were examined. The DE microstructure showed that SFO was encapsulated in internal water droplets, which were stabilized by interfacial accumulation of fat crystals. The hardness value of the DEs decreased from 13.40 to 3.42 N with increasing SFO. Amplitude and frequency sweep tests revealed a weak gel structure and elastic behavior of DEs. In addition, a decrease in gel stiffness was observed with an increase in SFO and water content. The results of the present study effectively demonstrated a new approach applicable for the edible oil industry, formulating O-1/W/O-2 DEs using a natural emulsifier (GL) and a stabilizer (XG).
A Novel Strategy for Au in Food Science: Nanoformulation in Dielectric, Sensory Properties, and Microbiological Quality of Fish Meat
(Elsevier, 2021) Cetinkaya, Turgay; Ceylan, Zafer; Meral, Raciye; Kilicer, Ali; Altay, Filiz
Fabrication of Au-zein-based nanomats (AuZ-Nm) was successfully carried out by using the electrospinning technique. The average diameters of Au were found as 530 +/- 377 nm within zein nanomats having 161 +/- 45 nm. The nanomats were used to delay the Total Mesophilic Aerobic Bacteria (TMAB) growth in the skinless fish fillets stored at 4 +/- 1 degrees C. Besides control samples, dielectric properties (epsilon' and epsilon '') of the skinless fish fillets treated with AuZ-Nm were revealed. During the 8-days-storage, sensory changes in the samples treated with AuZ-Nm were determined. Microbiological test demonstrated that the use of AuZ-Nm limited the TMAB growth up to similar to 1 log CFU/g (p < 0.05). epsilon' values of the fish samples treated with AuZ-Nm (changes from 76.47 to 54.29) were more stable as compared to untreated fish samples (p < 0.05). The changes in epsilon '' for control and nanotreated samples were 86.94% and 77.92%. The overall acceptability of the nanotreated samples was higher than the control samples. The stability of dielectric properties, limitation of microbiological spoilage, and also delaying of sensory deterioration of the fish fillets could be provided by using AuZ-Nm. In this respect, the use of Au-zein-based nanomats in the present study with the results could be playing a guiding role for further food studies.