Browsing by Author "Sagdic, Osman"

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Antibacterial Activities of the Extracts of Some Herbs Used in Turkish Herby Cheese Against Listeria Monocytogenes Serovars
(Taylor & Francis inc, 2006) Sagun, Emrullah; Durmaz, Hisamettin; Tarakci, Zekai; Sagdic, Osman
In this study, antimicrobial activities of the four different extracts (in methanol, ethanol, n-hexane and water) of some herbs including Allium vineale, Chaerophyllum macropodum and Prangos ferulacea were investigated against Listeria monocytogenes serovars 1/2b, 4b, and 4ab. For many centuries, these herbs were used in food production in Turkey. While water extracts of all the plants did not show any antibacterial activity, the other extracts of these plants showed variable degrees of antibacterial activity against L. monocytogenes serovars tested. The extracts of Allium vineale showed higher antibacterial activity than the other plants. The methanol extracts of all the plants exhibited higher activity than the ethanol and n-hexane extracts. L. monocytogenes 4ab was the most sensitive serovar to extracts of these plants. The results indicated that the methanol and ethanol extracts of these plants displayed remarkable activity against L. monocytogenes serovars and therefore, they could be used as natural anti-Listeria monocytogenes additives in herby cheese.
Effect of Electrospun Thymol-Loaded Nanofiber Coating on Vitamin B Profile of Gilthead Sea Bream Fillets (Sparus Aurata)
(Elsevier Science Bv, 2018) Ceylan, Zafer; Yaman, Mustafa; Sagdic, Osman; Karabulut, Ercan; Yilmaz, Mustafa Tahsin
The effect of electrospun chitosan-based nanofibers (CH) and thymol-loaded electrospun chitosan-based nanofibers (TCH) were investigated in terms of stability of unstable B vitamin complex during cold storage period. Scanning Electron Microscopy revealed that the average fiber diameters were determined to range between 98.12 tan and 135.94 nm. CH and TCH were both effective against loss and rapid changes of unstable B vitamin complex. 7% average change in thiamin value was observed for samples coated with TCH, but it increased up to 39% in uncoated samples. In terms of thiamin content, the positive effect of nanofiber coating for the samples coated with TCH was observed on the 11th day of storage. Average change in riboflavin for CH and TCH was found to be lower. Particularly, sharply changes in nicotinamide acid, pyridoxal, pyridoxine and pyridoxamine contents were determined for uncoated samples, as compared to slightly changes in CH and TCH. The objective of this work was to obtain nanofibers. In this sense, potential effect of nanofibers on vitamin B profiles of fish fillets was to investigate. The results revealed that coating of the fish fillets with the nanofibers could be a promising technique to keep the stability of unstable B vitamin complex.
The Fate of Two Listeria Monoeytogenes Serotypes in "cig Kofte" at Different Storage Temperatures
(Elsevier Sci Ltd, 2007) Durmaz, Hisamettin; Sagun, Emrullah; Sancak, Hakan; Sagdic, Osman
Cig kofte is a traditional Turkish food prepared from minced beef, bulgur, onions, garlic and varieties of spices. It is generally consumed within a few hours. However, leftovers can be kept in refrigerator or in room temperature up to 24 h until they are consumed. In this study, survival and growth of two Listeria monocytogenes serotypes were investigated in cig kofte during the storage. For this purpose, the prepared samples were separately contaminated with serotypes 1/2b or 4b of L. monocytogenes at the level of 10(4) CFU/g and stored at 4 degrees C and 21 degrees C. L. monocytogenes colonies were counted at the beginning, 3rd, 6th, 12th and 24th hours of the storage. At 4 degrees C, L. monocytogenes 4b significantly increased (P < 0.05) from 4.12 to 5.49 log, 0 CFU/g but L. monocytogenes 1/2b remained constant (P > 0.05) during the storage period. At 21 degrees C, both L. monocytogenes 1/2b and 4b increased significantly (P < 0.05) from 4.56 to 5.16log(10)CFU/g and from 4.23 to 5.65log(10)CFU/g, respectively. The physicochemical and microbiological characteristics of the cig kofte did not inhibit the growths of L. monocytogenes serotypes during the storage. These results indicated that L. monocytogenes was able to survive and grow in cig kofte at the both storage temperatures of 4 degrees C and 21 degrees C and cig kofte seemed to be a suitable medium for this pathogen. (c) 2006 Elsevier Ltd. All rights reserved.
The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream
(Mdpi, 2023) Kasapoglu, Muhammed Zahid; Sagdic, Osman; Avci, Esra; Tekin-Cakmak, Zeynep Hazal; Karasu, Salih; Turker, Rabia Sena
This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil by-products (COB drink) and compared with a commercial coconut drink. The fat, protein, and zeta potential values of coconut drink obtained from COB were higher than those of the commercial samples. In addition, the particle size value of the drink obtained from COB was found to be lower than that of the commercial drink. In the second stage, full-fat and low-fat plant-based ice cream samples using COB drink were produced and compared to control ice cream samples (produced by the commercial coconut drink) in terms of rheological, sensorial, and thermal properties. Rheological analysis showed that all plant-based ice cream samples indicated pseudoplastic, solid-like, and recoverable characteristics. Low-fat commercial control ice cream samples (C1) indicated the lowest K value (9.05 Pas(n)), whereas the low-fat plant-based ice cream sample produced by the COB drink (COB-3) exhibited the highest K value (17.69 Pas(n)). Delta H-f values of the plant-based ice cream samples varied from 144.70 J/g to 172.70 J/g. The low-fat COB ice cream stabilized with 3% COB and full-fat COB ice cream samples showed lower Delta H-f values than control ice cream samples, indicating that the COB ice cream showed desired thermal properties. The COB drink may be utilized in plant-based ice cream without altering sensory qualities, and low-fat ice cream could be manufactured in the same manner to attain full-fat ice cream quality characteristics. The results of this study demonstrated that COB can be successfully used as an inexpensive raw material source in the production of full-fat and reduced-fat vegetable-based ice cream.
Recent and Advanced Techniques for Encapsulation of Probiotic Bacteria To Maintain Their Biofunctionality
(Elsevier Science Bv, 2016) Ermis, Ertan; Meral, Raciye; Yilmaz, Mustafa Tahsin; Sagdic, Osman; Arici, Muhammet