Browsing by Author "Kutlu, N."

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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.
A New Strategy for Reducing Fat Absorption and Enhancing Oxidative Stability in Fried Chicken Meatball Using Nanofiber Coatings
(Elsevier Ltd, 2025) Kutlu, N.; Meral, R.
In this study, chicken meatballs were prepared and subsequently coated with zein-based electrospun nanofibers containing food-grade bioactive substances such as flaxseed oil (F), gallic acid (G), and curcumin (C) and the effects of nanofiber coatings on the qualitative properties of deep-fried chicken meatballs were investigated. It was determined that uniform nanofibers with diameters ranging from 134 to 338 nm were produced. The NFC group (Zein + flaxseed oil + curcumin) exhibited the lowest oil absorption with 1.21 % oil intake, indicating a decrease of approximately 76 % in oil absorption compared to the uncoated control group (K) (5.03 %). The ZNFCG group (zein + flaxseed oil + curcumin + gallic acid) and ZNFG group (zein + flaxseed oil + gallic acid) showed the lowest thiobarbituric acid reactive substances (TBA) values with 0.24 mg malondialdehyde (MDA)/kg and 0.28 mg MDA/kg, respectively, indicating a synergistic antioxidant effect. The ZNFCG group also had the lowest carbonyl content (1.75 nmol/mg protein), a measure of protein oxidation. This formulation successfully reduced protein oxidation compared to the control group (3.64 nmol/mg protein). According to these results, zein-based nanofiber coating containing bioactive compounds significantly reduced oxidative damage and oil absorption, making them a promising strategy for improving the quality of fried meat products. © 2025 Elsevier Ltd
The Possibilities of Using Quinoa Flour in the Production of Chicken Meat Patties
(Hellenic veterinary Medical Soc, 2022) Meral, R.; Kutlu, N.; Alav, A.; Kilincceker, O.
In this study, the mixtures obtained by mixing quinoa flour with wheat flour in different proportions were added to chicken meat patties and their effects on some quality characteristics were investigated. As a result of this study, the yields of the meatballs prepared with the mixes containing 50% and 100% quinoa flour were higher than those of other meatballs (69.59% and 69.71%, respectively). The moisture retention of the fried meatballs prepared with mixtures containing 50%, 70%, and 100% quinoa flour was found to be 45.80%, 45.97%, and 51.09%, respective- ly. The results indicated that the moisture retention of these meatballs was higher than those of meatballs containing 30 and 0% quinoa flour. In contrast, oil absorption rates in the fried samples were in the range of 4.46-5.65% for all qui- noa-containing samples and were lower compared to the control sample. Firmness decreased in meat patties prepared with mixtures containing high quinoa rates. It was observed that quinoa flour did not have a negative effect on quality factors. It was concluded that especially the mixtures containing 30% and 50% quinoa flour can be recommended.