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.
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.