Browsing by Author "Ceylan, Z."

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Antimicrobial Nanocoating for Food Industry
(Elsevier, 2022) Meral, R.; Ceylan, Z.; Kutlu, N.; Kılıçer, A.; Çağlar, A.; Tomar, O.
Conventional food preservation and processing methods were widely used for a long time. On the other hand, recently in the food industry and especially in food science area, novel approaches related to food nanotechnology are giving a great deal of attention to providing microbiological safety. In this respect, nanoparticles, nanoemulsions, nanofibers, or nanoencapsulated food-grade materials have been used to delay the rapid total mesophilic, psychrophilic bacteria, some pathogens, as well as total yeast and mold growth in food materials, particularly stored at 4ºC. For this aim, chitosan-based nanostructures, bioactive material(s)-loaded biopolymer-based nanosystems, nanoparticles integrated with nanofibers, nanoencapsulated probiotic bacteria (e.g., Lactobacillus reuteri and Lactobacillus. Rhamnosus), and particularly nanoemulsions obtained from different bioactive materials have been able to be used as nanocoating materials for food or food products. Moreover, nanocoating materials (<1000nm) above aluminum foils have been developed and applied to delay the rapid chemical, physical, sensory deterioration of food materials stored at cold temperatures. Besides antimicrobial usage of nanocoating materials, the coating materials have been treated for obtaining functional food products and providing vitamin (pyridoxine, niacin), fatty acid, and amino acid (valine, methionine) stability. Therefore with less material(s) as compared to the micro and macrosized materials, a larger contact area on the surface of the food materials (e.g., fish fillets, cheese) could be successfully coated. In this respect, all nanostudies reveal that the use of antimicrobial nanocoating materials will have been increased for the next generation of food application in the industry. © 2022 Elsevier Inc. All rights reserved.
Bioencapsulation for Food Additives
(Elsevier, 2022) Ucar, Y.; Durmus, M.; Korkmaz, K.; Ceylan, Z.
Chemical preservatives such as sodium benzoate, sodium nitrite, and sulfur dioxide are generally used to prevent nutritional and sensory losses in foods caused by microbiological, enzymatic, or chemical changes. However, in recent years, consumers have interested in food products preserved with natural additives, since the accumulation of synthetic preservatives in the tissue can be harmful to health. In addition, consumer demands for foods protected with antimicrobial substances found in plants, animals, and microorganisms are increasing. Various studies have been conducted to control the microbial growth of food products, especially seafood and meat products, using lactic acid bacteria and their bacteriocins. However, losses in probiotic viability occur during food processing and storage due to various kinds of environmental stress including temperature, acid, salt, low pH, nutrient reduction, and exposure to osmotic and oxidative stress in product matrices. Encapsulation of probiotic bacteria for example L. rhamnosus and L. reuteri is recommended to overcome these problems and protect food and cells in unfavorable conditions. The encapsulation process is applied in the food industry to integrate bioactive ingredients into several food types, preserve them from unwanted environmental situations and enhance the shelf life of the product. These bioactive additives are completely surrounded by a wall material, thus removing unfavorable properties from the original component. Although various methods have been improved to nano and microencapsulate food constituents, spray drying is the most preferred technology in the food sector due to its low cost and existing equipment. Spray drying is generally used in the food industry to reduce the water content and water activity of products, to provide microbiological stability, to eliminate the risk of chemical and/or biological degradation, to decrease storage and shipping costs, and to get a product with specific features such as instant solubility. Also, electrospraying and electrospinning techniques in nanoencapsulation of the mentioned materials above are currently gaining much more importance in the food industry and food science. © 2022 Elsevier Inc. All rights reserved.
Determination of Polycyclic Aromatic Hydrocarbon (Pah) Levels in Meat Tissue of Shrimp, Anchovy and Whiting for Sale in Various Regions in Istanbul Province
(Centenary University, 2019) Balcioğlu, E.B.; Ceylan, Z.
In this study, the concentrations of 16 different polycyclic aromatic hydrocarbon (PAH) components were examined in anchovy, shrimp and whiting species from Istanbul’s eight different coastal belt regions having intense daily activity. When TPAH values were investigated, the highest TPAHs (maximum: 2202 15 ng/g) were found in shrimp samples at six of eight different regions. However, statistical difference was found between all groups (P < 0.05).The shrimp was the group having the highest TPAH during the whole study, while the anchovy was the second. This is important data that should be considered in terms of food safety and public health. © 2019, Centenary University. All rights reserved.
Determination of the Some Quality Parameters of Fish Samples Taken Out of the Refrigerator at Different Preservation Period and Cooked at Different Temperature
(Centenary University, 2018) Ceylan, Z.
The changes in sensory characteristics, pH and microbial growth of the samples cooked at different temperature and time (t70: for 60 min. at 70 ºC, and t140: 30 min. at 140 ºC) were revealed depending on the raw material quality. As compared to initial pH value of the raw material, after cooking process, increase in the pH value of the cooked samples was observed. Even, on the day that raw material was unfit for human consumption, the changes in the pH values of t70 and t140 samples (6.86 and 6.97) were not determined to be significantly (p>0.05). Moreover, in both raw and cooked samples, coliform bacteria load was found to be below 1 log CFU g -1 during the analysis period. While total mesophilic aerobic bacteria (TMAB), and total psychrophilic bacteria (TPC) counts of the raw material were defined to be 1.15 log CFUg -1 and 2.47 log CFUg -1 , respectively. On the other hand, the bacterial growth in TMAB and TPC of t70 and t140 samples were determined to be lower than 1 log CFUg -1 . Sensory quality of the raw material was rapidly deteriorated with increasing storage time, on the other hand, the sensory scores of the samples (t70 and t140) obtained from these raw materials were detected to be higher. Furthermore, depending on the cooking of the samples, the loss of moisture for t70 and t140 samples reached 12% on the first cold storage day. This study revealed that consumers should be careful in terms of consumption in the outdoor. Fish samples having lower quality might be serviced to the consumers. In this case, as was seen from the present study results, the sensory evaluation o f the cooked samples is much more important for the consumers. © 2018, Centenary University. All rights reserved.
Effect of Electrospun Nisin and Curcumin Loaded Nanomats on the Microbial Quality, Hardness and Sensory Characteristics of Rainbow Trout Fillet
(Academic Press, 2019) Meral, R.; Alav, A.; Karakas, C.; Dertli, E.; Yilmaz, M.T.; Ceylan, Z.
Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g−1, that of the sample coated with NCL nanomats was found to be 3.28 log CFU g−1. TMAB load of control samples reached above 6 log CFU g−1 on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3–4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets. © 2019 Elsevier Ltd
Importance of Electrospun Chitosan-Based Nanoscale Materials for Seafood Products Safety
(Elsevier, 2020) Ceylan, Z.; Meral, R.; Özogul, F.; Yilmaz, M.T.
Fish fillets can be coated/treated with nanoscale chitosan using the electrospinning technique. To obtain successfully nanoscale chitosan, the determination of molecular weight, concentration, solvent system of chitosan, and electrospinning parameters should be optimized. Therefore especially, applied voltage, distance, flow rate, environmental conditions, and collector type in the electrospinning unit should also be well defined. The electrospun chitosan-based nanoscale materials have functional and structural advantages since they provide high encapsulation efficiency, a large surface-to-volume ratio, and good stability of encapsulated bioactive compounds such as thymol. Morphological properties, encapsulation efficiency, thermal stability properties, zeta potential, and size of the electrospun chitosan-based nanoscale materials could also affect the shelf life of aquatic food products. Furthermore, chitosan-based nanofibers and nanoparticles, as well as bioactive material(s)-loaded chitosan-based nanofibers delay the microbiological spoilage, physical and chemical deterioration, as well as sensory changes. Therefore this chapter highlights that chitosan-based nanoscale materials could prolong the shelf life of seafood products. Consequently, the use of characterized chitosan-based nanoscale material(s) can be a promising and cost-effective technique to maintain seafood products safety. © 2020 Elsevier Inc.
Nanosilver-Based Strategy To Control Zoonotic Viral Pathogens
(Elsevier, 2021) Budama-Kilinc, Y.; Ozdemir, B.; Zorlu, T.; Gok, B.; Kurtur, O.B.; Ceylan, Z.
In the 20th and 21st centuries, more than 200 zoonotic diseases have identified, which caused mortalities. Especially, the effect of zoonotic infections on economies of the countries is quite high. To prevent economic losses caused by zoonotic diseases, many industrialized countries have made various investments, especially for the development of new antiviral agents. It is well known that silver nanoparticles (Ag NPs) possess antibacterial, antifungal, antiprotozoal, and, especially, antiviral properties. In particular, biological activities of Ag NPs are of great attention to use for the control of zoonotic viral pathogens. In this regard, novel materials produced with nanotechnological methods to control zoonotic viral pathogens have been gaining much more importance. In this chapter, we have mentioned the properties, synthesis methods, biological activities of Ag NPs, and the role of Ag NPs in the control of zoonotic viral pathogens. © 2021 Elsevier Inc. All rights reserved.
An Overview of Food Safety and Covid-19 Infection: Nanotechnology and Cold Plasma Applications, Immune-Boosting Suggestions, Hygienic Precautions
(Elsevier, 2021) Ceylan, Z.; Ocak, E.; Uçar, Y.; Karakus, K.; Cetinkaya, T.
Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. On the other hand, in addition to the main spread source (human contact) of SARS-CoV-2, consumers have started to think about whether foods are dangerous in terms of SARS-CoV-2 spread. The consumption of wild animals as well as the possible contamination of SARS-CoV-2 in fresh and frozen foods have caused concern and increased awareness among consumers. A heating process >70°C is being suggested to eliminate viral contamination risk. Cutting tools, slicing machines, and food-contact surfaces including stainless steel, aluminum, or glass must be regularly sanitized. The sous vide cooking method, which is based on cooking under vacuum and with pH treatments in the range of 3 and 10, could be advised in this risky period for decreasing contamination risk in food. Also, recent studies have shown that nanotechnology applications such as nanoparticles could be used to combat the SARS-CoV-2 spread, which is 50-200nm in size. Another suggested technique is cold plasma technology that could damage the protein structure of the virus. Besides these techniques, it is important to boost the immune system. In this regard, recent researches have revealed the importance of honey consumption (1g/kg per person/day), intake of vitamins, minerals like selenium, and ω-3 fatty acids. © 2021 Elsevier Inc. All rights reserved.
The Potential Use of Agro-Industrial By-Products as Sources of Bioactive Compounds: a Nanotechnological Approach
(Elsevier B.V., 2022) Meral, R.; Kose, Y.E.; Ceylan, Z.; Cavidoglu, İ.
Each year a large amount of agro-industrial by-products are generated as a result of the processing of agricultural materials. These products have been generally used as animal feeds. However, they are rich in fiber, protein, minerals, especially bioactive components such as fatty acid, phenolic components, antioxidant and antimicrobial substances. Numerous scientific researches have been reported regarding the production of antimicrobial and antioxidant products from agro-industrial by-products such as rice bran, wheat germ, rice husk, vegetable peels, fruit seeds, and essential oils from the peel and seeds of various plants. Nowadays, novel strategies have been developed to evaluate by-products generated annually by agro-industrial processing. Nanotechnology is one of the most promising methods to evaluate the bioactive components of by-products. Nanotechnology offers many advantages compared to conventional methods. Nanoscale materials enable an expanded surface area providing more contact areas with food. Also, nanotechnology offers solutions to technological challenges by creating systems that are more resistant to external and internal factors such as heat, light, oxygen, enzymes, etc. This chapter focuses on the antimicrobial, antioxidant properties of cereal/grain, fruit, and vegetable by-products, and the productions and application of different bioactive components obtained from agro-industrial by-products with nanotechnological methods. Two different perspectives are evaluated in the chapter. Firstly; the importance, antioxidant, antimicrobial properties, and the utilization of by-products in different food systems are given, secondly; formulation, the potential usage, and the applications of bioactive nanomaterials obtained from agro-industrial by-products are presented. © 2022 Elsevier B.V.
Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat
(Turkish Chemical Society, 2022) Ceylan, Z.; Budama Kilinc, Y.; Yilmaz, A.; Unal, K.; Ozdemir, B.
In this study, an anti-oxidant nanoformulation to prevent the oxidation of salmon was developed using rosmarinic acid (RA). Minced salmon samples (MSs) were treated with 8.10-3 g (RAT1) and 16.10-3 g (RAT2) RA-loaded nanoparticles for 100 g MS rosmarinic acid, separately. The thiobarbituric acid (TBA) values of control (C), RAT1, and RAT2 samples stored at 4 °C were found as 2.995, 1.350, and 0.994 mg MDA/kg; respectively, after 9 days. While the initial free fatty acid (FFA) value of C samples was 2.011%, RAT1 and RAT2 were found as 2.765% and 2.494%, respectively. The 2,2,diphenylpicrylhydrazyl (DPPH) values of MSs treated with RAT1 and RAT2 were observed to be higher than that of C samples. C samples were evaluated as unfit for human consumption on the 5th day of the storage, it was revealed that but the sensory scores of MSs treated with RAT1 and RAT2 were still acceptable for human consumption. © 2022, Turkish Chemical Society. All rights reserved.
Relevance of Sars-Cov in Food Safety and Food Hygiene: Potential Preventive Measures, Suggestions and Nanotechnological Approaches
(Springer, 2020) Ceylan, Z.; Meral, R.; Cetinkaya, T.
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is easily transmitted from person to person, which has fueled the ongoing pandemic. Governments in different countries have taken drastic actions such as complete lockdown. However, little attention has been paid to food safety and its potential linkage with the coronavirus disease (COVID-19) pandemic. SARS-CoV-2 spread from staff to food products or food surfaces is conceivable. At least, instead of consuming unpackaged or uncovered foods, consumption of boiled or canned foods processed at high temperatures should be preferred. Before consumption, consumers should clean the surface of canned foods. In addition to recommending or enforcing simple precautions, such as using masks, governments must conduct mandatory SARS-CoV-2 tests regularly and intermittently for personnel who handle food materials or supporting materials (e.g., plastic pouches). Local markets, such as those in Wuhan, which sell live animals and exotic foods for consumption, are a concern. Trade of exotic or wild animals, unhygienic marketplace conditions, and not cooking at high temperatures ought to be prohibited. The consumption of vitamins, minerals, and other food-derived compounds such as omega fatty acids is a prudent way to improve the performance of the immune system. In addition, nano-encapsulated materials with controlled release properties may be useful in protecting food products and packaging from SARS-CoV-2 contamination. © 2020, Indian Virological Society.