Browsing by Author "Meral, R."

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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.
Application of Food Grade Coatings To Turkey Buttocks
(Chiriotti Editori, 2008) Ilter, S.; Dogan, I. S.; Meral, R.
Battering and breading control the level of moisture removal and fat absorption and also improve the physical and sensorial properties of deep-fried products. The effects of zein, soy protein isolate (SPI), guar and xanthan gums and corn and soy flours on the quality of turkey nuggets were studied using Response Surface Methodology. Turkey buttock chunks were predusted with combinations of zein and SPI (25:75, 50:50, 75:25%), then sprayed with combinations of guar and xanthan gum (0. 1: 0. 3, 0.2:0.2, 0.3: 0. 1 %) after which they were breaded with corn and soy flour (25:75, 50:50, 75:25%). The samples were evaluated for the degree of adhesion, fat absorption, cooking yield and color attributes. The pre-dusting adhesion rate (PD-AR) was higher than 5% with increased zein in the blend. Film-forming properties of zein also reduced fat uptake during frying. Wetting stage altered the last coating adhesion rate (LC-AR). Analytical optimization of nuggets having a good coating, higher cooked yield and desired color were obtained with zein and SPI at the ratio of 73:27% as pre-dusting, guar and xanthan at the ratio of 0.3:0.1%, and corn and soy flour at the ratio of 35:75. Adhesion rate of the last coating and cooking yield were correlated with each other (r=0.73, P<0.001).
The Effect of Bread-Making Process on the Antioxidant Activity and Phenolic Profile of Enriched Breads
(Codon Publications, 2019) Meral, R.; Erim Kose, Y.
In this study, the effect of fermentation time and baking temperature on the antioxidant activity and phenolic profile of bread enriched with grape and pomegranate seed were investigated. It was determined that total phenolic content (TPC) and antioxidant activity improved through prolonged fermentation time. TPC in the control dough ranged from 280 to 376 mg gallic acid equivalent (GAE)/kg; the TPC in the pomegranate seed-containing dough ranged from 402 to 466 mg GAE/kg; the TPC content in the grape seed-containing dough ranged from 551 to 591 mg GAE/kg. The Trolox equivalent antioxidant capacity (TEAC) value of the control samples increased from 525 to 1,017 mu mol Trolox, the TEAC value of the pomegranate seed-containing samples increased from 1,059 to 2,575 mu mol Trolox, and the TEAC value of the grape seed-containing samples increased from 1,992 to 2,950 mu mol Trolox. The ferulic acid contents in the control, pomegranate seed, and grape seed-containing doughs did not change with increasing fermentation time. However, gallic acid content of the dough increased significantly as the fermentation period increased. It was also determined that baking increased antioxidant activity and gallic acid content showed a 10-fold increase. The TPC and TEAC values in the pomegranate seed and grape seed-containing breads also significantly increased. Fermentation and baking process significantly influence bioactive components and antioxidant activity.
The Effect of Different Temperatures on Antioxidant Activity and Phenolic Profile of the Rheum Ribes
(Centenary University, 2017) Meral, R.
Rheum ribes is a perennial plant belonging to Polygonacea family. Lebanon, Iran, Iraq and east regions of Turkey are among the places this plant grows. This plant mostly grows Van, Erzurum, Bitlis, Tunceli, Sivas, Muş, Hakkari, Kars and Sivas. Rheum ribes is rich vitamin C. Also, according to made studies Rheum ribes has high TFC and it is free radical scavengers and it can be used as a functional food ingredient due to its high antioxidant activity. This study was planned to determine the effects of drying on antioxidant activity and phenolic profile of Rheum ribes.In this study, uskun obtained from Van market was dried at naturally air, 50˚C and 80˚C. TFC, TEAC, DPPH scavenger effect and phenolic profiles of dried samples were examined. It was determined TFC and antioxidant activity of Rheum ribes decreased with increased temperature. While p-coumaric acid, ferulic acid, rutin and quercetin contents of samples decreased with increased heat treatment temperature; gallic acid, o-coumaric acid, phloridzin, pirocateuic acid and caffeic acid contents of samples increased. © 2017, Centenary University. All rights reserved.
Effect of Electrospun Nisin and Curcumin Loaded Nanomats on the Microbial Quality, Hardness and Sensory Characteristics of Rainbow Trout Fillet
(Academic Press, 2019) Meral, R.; Alav, A.; Karakas, C.; Dertli, E.; Yilmaz, M.T.; Ceylan, Z.
Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g−1, that of the sample coated with NCL nanomats was found to be 3.28 log CFU g−1. TMAB load of control samples reached above 6 log CFU g−1 on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3–4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets. © 2019 Elsevier Ltd
The Effects of Locust Bean Gum and Rhubarb on The Physical and Functional Properties of The Gluten-Free Biscuits
(Chiriotti Editori, 2019) Dogan, H.; Meral, R.
In this study, rhubarb plant, which is known to have functional properties, was added to gluten-free biscuit formulations and the effects of rhubarb were examined on the physical and antioxidant properties of biscuits. From the examination, it was observed that the spread ratio of the biscuits varied between 51.70 and 63.80. Also, the spread ratios of the biscuits decreased as the rhubarb and gum levels increased. Firmness values of the gluten-free biscuits were 29.71-54.02 N. The increase in gum levels of biscuit formulas that did not contain rhubarb led to an increase in the firmness values. Total phenolic content (TPC) of the biscuits varied between 2.00 and 3.18 mu g GAE/g. The lowest TPC value was determined in the biscuit formula 2 which did not contain rhubarb and contained the highest level of gum, while the highest TPC value was determined in the biscuit formula 1 which did not contain gum, but contained the highest level of rhubarb. The DPPH scavenging values of the gluten-free biscuits were 42.60% and 57.51%. The addition of rhubarb alone in the formula increased antioxidant activity. However, the addition of rhubarb with gum in the formula decreased antioxidant activity. The aim of this study was to produce biscuits with high nutritional value using functional food components for the consumption of patients with celiac disease. The addition of rhubarb increased the TPC of the biscuits as well as the functional properties of the biscuits by inhibiting free radicals.
Importance of Electrospun Chitosan-Based Nanoscale Materials for Seafood Products Safety
(Elsevier, 2020) Ceylan, Z.; Meral, R.; Özogul, F.; Yilmaz, M.T.
Fish fillets can be coated/treated with nanoscale chitosan using the electrospinning technique. To obtain successfully nanoscale chitosan, the determination of molecular weight, concentration, solvent system of chitosan, and electrospinning parameters should be optimized. Therefore especially, applied voltage, distance, flow rate, environmental conditions, and collector type in the electrospinning unit should also be well defined. The electrospun chitosan-based nanoscale materials have functional and structural advantages since they provide high encapsulation efficiency, a large surface-to-volume ratio, and good stability of encapsulated bioactive compounds such as thymol. Morphological properties, encapsulation efficiency, thermal stability properties, zeta potential, and size of the electrospun chitosan-based nanoscale materials could also affect the shelf life of aquatic food products. Furthermore, chitosan-based nanofibers and nanoparticles, as well as bioactive material(s)-loaded chitosan-based nanofibers delay the microbiological spoilage, physical and chemical deterioration, as well as sensory changes. Therefore this chapter highlights that chitosan-based nanoscale materials could prolong the shelf life of seafood products. Consequently, the use of characterized chitosan-based nanoscale material(s) can be a promising and cost-effective technique to maintain seafood products safety. © 2020 Elsevier Inc.
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.
The Potential Use of Agro-Industrial By-Products as Sources of Bioactive Compounds: a Nanotechnological Approach
(Elsevier B.V., 2022) Meral, R.; Kose, Y.E.; Ceylan, Z.; Cavidoglu, İ.
Each year a large amount of agro-industrial by-products are generated as a result of the processing of agricultural materials. These products have been generally used as animal feeds. However, they are rich in fiber, protein, minerals, especially bioactive components such as fatty acid, phenolic components, antioxidant and antimicrobial substances. Numerous scientific researches have been reported regarding the production of antimicrobial and antioxidant products from agro-industrial by-products such as rice bran, wheat germ, rice husk, vegetable peels, fruit seeds, and essential oils from the peel and seeds of various plants. Nowadays, novel strategies have been developed to evaluate by-products generated annually by agro-industrial processing. Nanotechnology is one of the most promising methods to evaluate the bioactive components of by-products. Nanotechnology offers many advantages compared to conventional methods. Nanoscale materials enable an expanded surface area providing more contact areas with food. Also, nanotechnology offers solutions to technological challenges by creating systems that are more resistant to external and internal factors such as heat, light, oxygen, enzymes, etc. This chapter focuses on the antimicrobial, antioxidant properties of cereal/grain, fruit, and vegetable by-products, and the productions and application of different bioactive components obtained from agro-industrial by-products with nanotechnological methods. Two different perspectives are evaluated in the chapter. Firstly; the importance, antioxidant, antimicrobial properties, and the utilization of by-products in different food systems are given, secondly; formulation, the potential usage, and the applications of bioactive nanomaterials obtained from agro-industrial by-products are presented. © 2022 Elsevier B.V.
Quality and Antioxidant Activity of Bread Fortified With Flaxseed
(Chiriotti Editori, 2013) Meral, R.; Dogan, I. Sait
The objective of this study was to determine the effects of flaxseed on the rheological and bread-making properties and antioxidant activity of bread. Wheat flour was replaced with flaxseed at the level of 2, 4, and 8%. The water absorption, dough development time, stability and mixing tolerance index of the dough did not significantly change with the addition of flaxseed. The test baking results showed that the addition of %2 flaxseed yielded the highest loaf volume. The incorporation of flaxseed increased the antioxidant properties of the bread when compared to the control bread.
Relevance of Sars-Cov in Food Safety and Food Hygiene: Potential Preventive Measures, Suggestions and Nanotechnological Approaches
(Springer, 2020) Ceylan, Z.; Meral, R.; Cetinkaya, T.
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is easily transmitted from person to person, which has fueled the ongoing pandemic. Governments in different countries have taken drastic actions such as complete lockdown. However, little attention has been paid to food safety and its potential linkage with the coronavirus disease (COVID-19) pandemic. SARS-CoV-2 spread from staff to food products or food surfaces is conceivable. At least, instead of consuming unpackaged or uncovered foods, consumption of boiled or canned foods processed at high temperatures should be preferred. Before consumption, consumers should clean the surface of canned foods. In addition to recommending or enforcing simple precautions, such as using masks, governments must conduct mandatory SARS-CoV-2 tests regularly and intermittently for personnel who handle food materials or supporting materials (e.g., plastic pouches). Local markets, such as those in Wuhan, which sell live animals and exotic foods for consumption, are a concern. Trade of exotic or wild animals, unhygienic marketplace conditions, and not cooking at high temperatures ought to be prohibited. The consumption of vitamins, minerals, and other food-derived compounds such as omega fatty acids is a prudent way to improve the performance of the immune system. In addition, nano-encapsulated materials with controlled release properties may be useful in protecting food products and packaging from SARS-CoV-2 contamination. © 2020, Indian Virological Society.
Traditional Turkish Bread, The “tandır Ekmeği”
(Springer International Publishing, 2023) Meral, R.; Kose, Y.E.; Ocak, E.; Ozogul, F.
Bread is a widely consumed food in various types and forms worldwide depending on cultural habits and it is an indispensable food for the Turkish population. There are many types of bread in Turkey, being the tandır bread (TB) the Turkey’s oldest and most popular product and an important part of traditional Anatolian cuisine. TB is a wheat-based traditional flat bread made up of wheat flour dough of 2–3 mm thickness and 15–20 cm in diameter. TB is baked in a special type of oven called a tandır. While it was a bread produced and consumed by the poor people living in rural areas, its consumption started to increase in the urban areas due to the increasing demand for healthy/traditional foods. TB is obtained by leavened the dough prepared with high extraction or whole-wheat flour. The leavened dough is rolled and shaped to make TB. Flat and oval-shaped dough with a thickness of 2–3 mm has adhered to the walls of the tandır with a temperature of 350–400 °C with a pillow-like tool called “mezertge or rapata”. Baking time is 60–90 s or 13–15 min depending on the TB type. In this chapter, a summary of the main ingredients used in this bread and production steps as well as importance of the tradition of tandır cooking and the significance of the socio-cultural of tandır were carried out. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.