Browsing by Author "Ekin, Mehmet Mustafa"

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Bazı Fermente Ürünlerde Gastrointestinal Sindirim Koşulları Öncesi ve Sonrası Laktik Asit Bakteri Miktarının Belirlenmesi
(2023) Alav, Aslıhan; Ekin, Mehmet Mustafa
Fermente gıdalar, konakçı canlının bağırsağında canlı ve yeterli sayıda bulunduklarında konakçının sağlığını olumlu yönde etkileyen probiyotik mikroorganizmaları içeren gıdalardır. Bununla birlikte, bu gıdaların probiyotik mikroorganizma içermesi, “probiyotik gıda” olarak tanımlanmaları için yeterli değildir. Bu çalışma, yaygın olarak tüketilen bazı fermente ürünlerin laktik asit bakteri (LAB) sayısı ve simüle edilmiş gastrointestinal sindirim sonrası LAB sayılarını belirleyerek bu gıdaların probiyotik gıda olma potansiyellerini ortaya koymak ve tüketicilerde farkındalık oluşturmak için yapılmıştır. Çalışma sonucunda en yüksek LAB içeren fermente ürünler sırası ile endüstriyel kefir (7.52 log kob/g), geleneksel yapım kefir (6.99 log kob/g), geleneksel turşu (6.84 log kob/g), koyun sütünden yapılan ev yoğurdu (5.41 log kob/g), inek sütünden yapılan ev yoğurdu (4.76 log kob/g) olarak belirlenmiştir. Simüle edilmiş gastrointestinal sindirim sonrası LAB sayılarında en yüksek değerin ev yapımı kefir (5.01 log kob/g), endüstriyel kefir (4.1 log kob/g), koyun sütünden yapılmış ev yoğurdu (3.14 log kob/g) ve geleneksel turşu (2 log kob/g) olduğu ortaya konulmuştur. Sonuç olarak kefirin yüksek oranda LAB içerdiği tespit edilmiştir. Simüle edilmiş sindirim sonrasında da LAB miktarının büyük bir kısmının korunduğu belirlenmiştir. Kefirin probiyotik gıda olma potansiyelinin olduğu ve düzenli tüketildiğinde probiyotiklerden beklenen etkiyi sağlayabileceği düşünülmüştür.
The Characterization of Nanomaterials Made With Various Oils and Their Use in Diet Cookie Production
(2022) Ekin, Mehmet Mustafa; Meral, Raciye; Ceylan, Zafer
Bu çalışmada; çörekotu, hindistan cevizi, susam ve üzüm çekirdeği yağları kullanılarak boyutları 169.81-363.40 nm arasında değişen nanoemülsiyonlar elde edilmiş, nanoemülsiyonların karakterizasyonu yapılmış ve bisküvi üretiminde yağ ikame maddesi olarak kullanım olanağı araştırılmıştır. Çalışma sonucu elde edilen verilere göre; % 50 oranında yağı azaltılan ve yerine 2 gram kadar nano boyutta yağ eklenen bisküvilerin enerji değeri kontrol bisküvilerine göre % 8.6 ile 12.82 arasında düşürülmüştür. Nanoemülsiyonların yağ yerine kullanılması ile kontrol bisküvilerine göre sertlik miktarı daha az, yayılma oranı daha yüksek bisküviler elde edilmiştir. Bisküvilerin yayılma oranı değerleri 5.18 ile 7.84 arasında değişmiştir. Nanoemülsiyon ilave edilerek üretilen bisküvilerin yayılma oranının, kontrol bisküvilerinin yayılma oranına göre yaklaşık % 36 ile 51 arasında arttığı belirlenmiştir. Doymuş yağ miktarı, kontrol bisküvilerine kıyasla nanoemülsiyon içeren bisküvilerde % 9.40 ile % 44.29 oranı arasında düşürülmüştür. Duyusal analiz sonuçlarına göre bisküvilerin duyusal özellikleri tam yağlı kontrol bisküvisine benzer çıkmış ve bisküvilerde yağın azaltıldığının panelistler tarafından anlaşılmadığı belirlenmiştir. Bu çalışma ile nanoemülsiyonlarda bulunan ve yüzey alanı genişletilmiş yağ nedeniyle, nanoemülsiyonların bisküvi kalitesi üzerinde olumsuz etki oluşturmadan yağ ikame maddesi olarak kullanılabileceği sonucuna varılmıştır.
Geleneksel ve Yenilikçi Paketleme Teknolojileri: Balıketi Muhafazasında Potansiyel Kullanımı
(2021) Ceylan, Zafer; Ekin, Mehmet Mustafa; Meral, Raciye; Kutlu, Nazan
Gıdaların üreticiden tüketiciye ulaştırılması sürecinde ürünün tazeliğinin ve besin değerinin korunması oldukça önemlidir. Bu amaçla geçmişten günümüze kadar çeşitli muhafaza yöntemleri kullanılmaktadır. Paketleme teknolojisi de bu muhafaza yöntemlerinden biri olup ürünlerin raf ömrünün güvenli bir şekilde artırılması amaçlanmaktadır. Geleneksel paketleme yöntemleri (adi paketleme, vakum paketleme, modifiye atmosfer paketleme, sous-vide paketleme) sadece ürünü korumayı hedef almaktaydı. Gelişen teknoloji ile birlikte tüketiciyi bilgilendirme, ambalaja fonksiyonel özellik kazandırma, çevreye daha az zarar veren ambalaj materyali geliştirme gibi konuların da önem kazandığı yenilikçi paketleme yöntemleri (akıllı paketleme teknolojisi ve nanoteknoloji tabanlı paketleme teknolojisi) geliştirilmiştir. Balıketi çoklu doymamış yağ asidi bakımından zengin olduğundan lipid oksidasyonu balığın duyusal ve besinsel kalitesini olumsuz yönde etkilemektedir. Ayrıca mikrobiyal bozulmalar da su ürünlerinin besinsel değerini düşürmektedir. Bu olumsuz etkilerin en aza indirilmesi ve bozulmanın geciktirilmesi amacıyla su ürünlerinin muhafazasında geleneksel ve yenilikçi paketleme yöntemleri tek başına veya başka bir paketleme yöntemi ile birlikte kullanılmaktadır. Bu derlemede geleneksel ve yenilikçi paketleme yöntemleri ve bunlarla ilgili uygulamalar hakkında bilgi verilmesi amaçlanmıştır.
The Nanoemulsions: a New Design and Fat-Reducing Strategy for the Bakery Industry. Their Effects on Some Quality Attributes of Fat-Reduced Cakes
(Wiley, 2022) Meral, Raciye; Ekin, Mehmet Mustafa; Kutlu, Nazan; Kose, Yagmur Erim
Oil-loaded nanoemulsions (NEs) with a diameter of 192.28-240.70 nm were obtained and NEs (containing 3.75 g nanosized oil) were added to the fat-reduced cake formulation. The fat content decreased by 42.38%, 44.42, and 45.84%. With the fat reduction, the specific volume increased from 2.43 to 3.07 cm(3)/g. It was revealed that cakes with less fat were just as soft as the control. The ABTS (2,2-azino bis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical cation scavenging value, which was 62.45 mmol TEAC/g (Trolox Equivalent Antioxidant Capacity/g) for the control sample, significantly increased with NE replacement. In addition, cakes containing only 3.75 g of a nanosized oil showed sensory qualities similar to the control. Cake samples' greasiness remained the same even though NE-containing samples had less fat. In summary, adding NE to a cake's formulation can improve the functional, oxidative, and physical properties without lowering the cake's quality. Also, NE addition could limit mold and yeast growth. Practical applications The cake is a bakery product consumed by all ages of people. However, its high fat ratio is one of the major problems related to cake. Although researchers and food producers have tried for reducing the fat content with carbohydrate and protein-based fat replacers, it is a big problem to produce a desirable cake without fat. In this sense, nanoemulsions containing nano-scale oil can be the solution to overcome this problem. In this study, nanoemulsions with a diameter of 192.28-240.70 nm were successfully fabricated. The nanoemulsions containing only 3.75 g nano-oil were added to the fat-reduced cake formulation. According to the results, highly acceptable cakes were obtained by nanotechnology. Sensory properties were improved with nanotechnology despite the fat reduction. A novel, cheap, and easy formulation was developed for fat-reduced cakes. Consequently, it was revealed, that nanoemulsions can be successfully used in fat-reduced cake production, also, the functional properties of cakes can be improved via nano-oil.
A New Application for the Valorisation of Pomegranate Seed Oil: Nanoencapsulation of Pomegranate Seed Oil Into Electrospun Nanomats for Food Preservation
(Oxford Univ Press, 2022) Kutlu, Nazan; Meral, Raciye; Ekin, Mehmet Mustafa; Kose, Yagmur Erim; Ceylan, Zafer
Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO-loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g(-1), while it was 3.05 log CFU g(-1) in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g(-1), respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.
A Novel Nanotechnological Strategy for Obtaining Fat-Reduced Cookies in Bakery Industry: Revealing of Sensory, Physical Properties, and Fatty Acid Profile of Cookies Prepared With Oil-Based Nanoemulsions
(Elsevier, 2021) Ekin, Mehmet Mustafa; Kutlu, Nazan; Meral, Raciye; Ceylan, Zafer; Cavidoglu, Isa
The present study aimed that the fat reduction in cookies without compromising the desired properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8-363.4 nm were fabricated and added to the formulation. The spread ratio was increased from 5.17 to 7.84. Hardness was decreased by approximately 18.40-40.27%. The total ratio of saturated and unsaturated fatty acids of control was determined to be 63.35% and 36.64%, respectively. In the case of the NE incorporated cookies, the level of unsaturated fatty acids was increased up to around 42.60-56.54%. The level of saturated fatty acids was reduced to 35.59-57.39%. The sensory properties of the cookies including only 2 g nano-size oil were better than those of the control cookies. Although the fat amount was reduced in NE-containing samples, the greasiness perception of cookie samples was not changed. Consequently, according to the results of the sensory assessment, coconut oil-incorporated cookies were the most favorable in terms of overall quality, greasiness perception, flavor, and buying predisposition. The present study can play a guiding role for further studies in the bakery industry.
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.
Protective Effect of Grape Seed Oil-Loaded Nanofibers: Limitation of Microbial Growth and Lipid Oxidation in Kashar Cheese and Fish Meat Samples
(Elsevier, 2021) Ceylan, Zafer; Kutlu, Nazan; Meral, Raciye; Ekin, Mehmet Mustafa; Erim Kose, Yagmur
Grape seed oil-loaded nanofibers (gsN) having 414.8 +/- 58.7 nm diameter were fabricated using the electrospinning technique. Scanning electron microscopy images, encapsulation efficiency (92.4%), and molecular characterization analysis (FTIR) proved successful production of electrospun gsN. Limitation in total mesophilic aerobic bacteria count (TMABc) of kashar and fish meat samples coated with grape seed oil-loaded nanofibers and then stored at cold storage conditions was found in the range of 1.40 and 1.53 log during the experimental period. Coating with gsN as compared to the control group samples for each sample delayed rapid total yeast and mold growth in kashar (28%) and fish meat samples (20%) (p < 0.05). TBA value of fish control samples was increased from 1.38 to 2.06 mg MDA/kg in fish control samples and 1.65 mg MDA/kg in fish meat coated with gsN. In addition to fish samples, at the end of the 20th day, while the initial TBA value was determined as 1.32 mg MDA/kg, it reached 2.45 in kashar control samples and 2.18 mg MDA/kg in kashar coated with gsN. In this respect, besides microbiological limitation, grape seed oil nanofiber coating was found to be highly effective against the rapid oxidation in fish and kashar samples stored at 4 +/- 1 degrees C (p < 0.05). The use of grape seed oil within nanoformulation effectively provided obtaining higher quality products having two different matrices in the food industry. Therefore, this nano methodology provided with the electrospinning technique could play a guiding role for different food products in the industry as well.