Browsing by Author "Karaman, Kevser"

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Effects of Hybrid Drying on Kinetics, Energy Analysis and Bioactive Properties of Sour Black Mulberry (Morus Nigra L.)
(inst Tecnologia Parana, 2023) Cetin, Necati; Turan, Sibel; Gurcan, Kahraman; Turkay, Seyda Nur; Duman, Suheda; Karaman, Kevser
Due to the short harvest season and their sensitivity to storage, the preservation of fresh mulberry fruits is a very important process. Drying is a method used to preserve mulberry fruits in the long term. In this study, response surface methodology (RSM) was applied for the optimization of hybrid drying conditions of two different sour black mulberries. The linear and interaction effects of independent parameters such as temperature (50, 60 and 70 & DEG;C) and microwave power (100, 200 and 300 W) variables were determined on mulberries. Bioactive properties and energy aspects were monitored as influenced by drying conditions. According to the results increase in microwave power provided a significant decrement in the specific energy consumption (SEC) and the total anthocyanin content (TAC), while increase in the energy efficiency (& eta;en) and total phenolic content (TPC) for both genotypes. In all cases, statistical values showed that all drying curves of black mulberry were best described by the Logistic model. Multiple response optimization was carried out for studied parameters and it was concluded that maximum antiradical activity (ARA), TPC, TAC, & eta;en and minimum drying time (DT) and SEC values would be at 300 W-50 oC (desirability=0.842) and 300 W-66.5 oC (desirability=0.744), for Morus nigra 1 (MN1) and Morus nigra 2 (MN2), respectively. According to the finding, the greatest TPC, ARA, TAC, DT, SEC and & eta;en were determined as 20.10 mg GAE/g, 86.00%, 456 mg/kg, 330 min, 18.59 kWh/kg and 9.04% for MN1, and 18.08 mg GAE/g, 83.92%, 835.81 mg/kg, 330 min, 16.16 kWh/kg and 10.40 % for MN2, respectively.
Molecular Identification of Lactic Acid Bacteria From Traditional Fermented Foods and Screening Exopolysaccharide Production by Using Food Wastes
(Springer, 2024) Karaman, Kevser; Sirke, Sibel Turan; Rifaioglu, Seyda Nur Turkay
In this study, lactic acid bacteria (LAB) isolation from fermented foods and molecular identification using magnetic bead technology were performed. And then exopolysaccharide (EPS) production possibility was tested in agar medium, and the positive ones were selected for the next step. The bacteria that could produce higher carbohydrate level were grown in MRS medium fortified with whey and pumpkin waste. In our study, 19 different LAB species were identified from fermented products collected from different places in Hatay (T & uuml;rkiye) province. In molecular identification, universal primer pairs, p806R/p8FPL, and PEU7/DG74 were used for PCR amplification. After that, PCR products purified using paramagnetic bead technology were sequenced by the Sanger sequencing method. The dominant species, 23.8% of the isolates, were identified as Lactiplantibacillus plantarum. As a technological property of LAB, exopolysaccharide production capability of forty-two LAB isolate was tested in agar medium, and after eleven isolates were selected as positive. Two LAB (Latilactobacillus curvatus SHA2-3B and Loigolactobacillus coryniformis SHA6-3B) had higher EPS production capability when they were grown in MRS broth fortified with pumpkin waste and whey. The highest EPS content (1750 mg/L glucose equivalent) was determined in Loigolactobacillus coryniformis SHA6-3B grown in MRS broth fortified with 10% pumpkin waste. Besides the produced EPS samples were validated with FTIR and SEM methods.