Browsing by Author "Kutlu, Nazan"

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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 Gastronomy Application Technique for Ready-To Salmon Meat Samples: Curcumin and Black Seed Oil Nanofibers With Sous Vide Cooking
(Wiley, 2022) Ceylan, Zafer; Unal, Kubra; Kutlu, Nazan; Meral, Raciye; Balci, Beytullah Ahmet; Dogu Baykut, Esra
Salmon meat samples were treated with nanofibers fabricated from only black seed oil or black seed oil combined with curcumin (NFBO and NFBOC, respectively) and cooked using a sous vide (SV) technique at 70 degrees C for 20 min. Nanofiber diameters ranged from 387.1 to 720 nm. At Day 43, flavor scores of NFBO- and NFBOC-treated samples were 5.50 and 6.0, respectively, whereas NFBOC odor scores were evaluated as neutral (5.25). Conversely, SV had a significantly lower odor score (3.0). The b* values of SV, NFBO, and NFBOC reached 17.69, 16.76, and 15.72, respectively. The combination of nanofibers and SV significantly limited the pathogenic growth of some bacteria. At Day 43, while TMAB and TPB counts of SV samples had reached 5.50 and 4.78 log CFU/g, respectively, the maximum TMAB and TPB counts in samples treated with nanofibers were 2.71 and 2.15 log CFU/g. Moreover, lipid oxidation was retarded through nanofiber application. Practical applications Novel trends and technologies in food science and the ready-to-eat sector are garnering a great deal of attention. In the present study, nanofibers fabricated using only black seed oil and black seed oil combined with curcumin (NFBO and NFBOC, respectively) were obtained. Results support the feasibility of combining nanofibers with sous vide cooking of salmon meat. This novel application can help guide future studies concerning gastronomy for ready-to-eat food manufacturers.
A Novel Green Tea Extract-Loaded Nanofiber Coating for Kiwi Fruit: Improved Microbial Stability and Nutritional Quality
(Elsevier, 2024) Alav, Aslihan; Kutlu, Nazan; Kina, Erol; Meral, Raciye
This study investigated the use of green tea extract (GTE)-loaded PVA-based nanofibers for preserving fresh-cut kiwi fruit. Scanning Electron Microscopy (SEM) images confirmed that the nanofibers were smooth, uniform, and free from significant defects, with a consistent diameter ranging from 100 to 300 nm. Significant reductions in the total mesophilic aerobic bacteria (TMAB) and yeast and mold counts (TMY) were obtained. On the last day of storage, the TMAB in GTE-coated samples was 1.75 log CFU/g lower than uncoated samples, and the TMY was 2.25 log CFU/g lower (3.50 vs. 5.75 log CFU/g). The kiwi fruit that were coated with nanofibers had higher antioxidant activity, better vitamin C retention (32.3 mg/100 g on day 10 vs. 22.9 mg/100 g for controls), and lower malondialdehyde (MDA) levels (25.3 nmol/kg on day 10 vs. 49.2 nmol/kg for controls), which meant they had less lipid peroxidation and oxidative stress, resulting in improved cellular integrity and extended product shelf life. These findings suggested that GTE-loaded nanofibers could effectively enhance the microbial stability and nutritional quality of fresh-cut kiwi fruit. This study highlighted the potential of using bioactive substanceloaded nanofibers as a novel and effective preservation method for fresh produce, with significant implications for the food industry.
A Novel Material for the Microbiological, Oxidative, and Color Stability of Salmon and Chicken Meat Samples: Nanofibers Obtained From Sesame Oil
(Elsevier, 2023) Ceylan, Zafer; Atici, Cansu; Unal, Kubra; Meral, Raciye; Kutlu, Nazan; Babaoglu, Ali Samet; Dilek, Nazik Meziyet
Sesame oil nanofibers (diameter min: 286 max: 656nm), starting thermal degradation at 60 C, were successfully obtained using the electrospinning technique in Turkiye. The distance, high voltage, and flow rate in electrospinning parameters were defined as 10 cm, 25 kV, and 0.065 mL/min. Mesophilic, psychrophilic bacteria, and yeast & molds counts of control group samples were higher (up to 1.21 log CFU/g) than those of salmon and chicken meat samples treated with sesame oil nanofibers. Thiobarbituric acid (TBA) value in control salmon meat samples stored for 8 days was defined between 0.56 and 1.48 MDA/kg (increase: 146%). However, the rise in TBA for salmon samples treated with sesame oil nanofibers was 21%. Also, nanofiber application for chicken samples limited the rapid oxidation up to 51.51% compared to control samples on the 8th day (p < 0.05). b* value (decline: 15.23 %) associated with rapid oxidation of the control group in salmon samples was more rapidly decreased than that of fish samples treated with sesame-nanofibers (b*: 12.01%) (p < 0.05). Chicken fillets b* values were more stable compared to control chicken meat samples for 8 days. Sesame oil-nanofiber application did not adversely affect the L* value color stability of all meat samples.
A Novel Nanocoating With Zein, Gallic Acid, and Flaxseed Oil: Enhancing Stability of Chicken Meatballs
(Elsevier, 2024) Kutlu, Nazan; Alav, Aslihan; Meral, Raciye
In this study, nanofibers loaded with zein (ZN), flaxseed oil (FSO)-loaded zein (ZNF), gallic acid-loaded zein (ZNG), and a combination of flaxseed oil and gallic acid (GA) loaded zein (ZNFG) nanofibers were obtained. FSO and GA were highly encapsulated within the nanofibers with a high encapsulation efficiency (EE) ranging from 97.13% to 98.03% for FSO and 91.46% -92.53% for GA, respectively. ATR-FTIR analysis also confirmed the successful encapsulation of these bioactive compounds. The obtained nanofibers exhibited diameters ranging from 170.79 +/- 61.47 to 318.55 +/- 37.90 nm. Incorporating FSO and GA, with their antioxidant bioactive properties, into chicken meatballs aimed to delay oxidation. Additionally, the antimicrobial property of flaxseed oil was intended to delay microbial growth. All nanofibres were collected on aluminum foil on the collector plate of the electrospinning device. Chicken meatballs were coated with aluminum foils (containing zein-based nanofibres). Coating chicken meatballs with nanofibers presented a novel approach, and this study demonstrated that it was a highly successful preservation method during storage compared to the control samples. On the 3rd day of storage, the total mesophilic aerobic bacteria (TMAB) load in control samples was 6 log CFU g(-1), while the TMAB load in samples coated with ZNF nanofibers reached 6 log CFU g(-1) on the 10th day. ZNF nanofibers provided better protection in terms of the total yeast and mold count (TMY).
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.
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.