Browsing by Author "Torusdag, Gulsen Berat"

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Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus Nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets During Cold Storage
(Amer Chemical Soc, 2024) Ceylan, Zafer; Meral, Raciye; Alav, Aslihan; Torusdag, Gulsen Berat; Bildik, Fatih; Altay, Filiz
In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 +/- 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 degrees C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in Delta E values between the control and the LZn-coated samples were obtained as <= 7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.
Determination of Some Physicochemical Properties and Anthocyanin Extraction Conditions of Rosa Damascena Mill
(Wiley, 2022) Torusdag, Gulsen Berat; Bakkalbasi, Emre
In this study, some physicochemical and bioactive properties of Rosa damascena Mill. and the effect of different extraction methods and conditions on total monomeric anthocyanin (TMA) extraction were investigated. The average petal weights, petal areas, L*, a*, and b* values, dry matter, pH, titration acidity, L-ascorbic acid, TMA, and total phenolic content of the samples were 2.49 g, 6.04 cm(2), 54.01, 37.30, 22.72, 18.65%, 5.45, 0.11 mg/100 g, 1,366.52 mg/kg DW, 515.79 mg C3G Eq./100 g DM and 4,353.52 mg GAE/100 g DM, respectively. Catechin, ellagic acid, rutin, gallic acid, and two different anthocyanins were detected. The mass transfer coefficient values in conventional (20, 40, and 60 degrees C) and ultrasound-assisted extraction (50%, 75%, and 100% amplitude) were 0.068, 0.324, and 0.922 ml/cm(2) and 2.178, 3.822, and 7.812 ml/cm(2) min, respectively. Results showed that anthocyanins can be extracted faster and with higher yields by ultrasound-assisted extraction. Novelty impact statement Rosa damascena Mill. petals have attractive red color and are rich sources of anthocyanins. Anthocyanins are water-soluble natural pigment and have the positive effects on human health. The anthocyanin extraction, which takes 210 min at 60 degrees C with conventional extraction, can be shortened up to 18 min at 100% ultrasound amplitude by ultrasound-assisted extraction.
Effect of Gelatin-Based Active Coatings Formulated With Rosemary Extract on Quality of Cold Stored Meatballs
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Torusdag, Gulsen Berat; Gumus, Sumeyra; Boran, Gokhan
Meatballs were coated by gelatin-based mixes incorporated with potassium sorbate and rosemary extract. Coated samples were evaluated by free fatty acids (FFAs), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) content. In addition, texture profile analysis (TPA) was performed to evaluate the textural features of meatballs. Uncoated sample as control along with 3 other samples coated by different formulations were stored in zipped plastic bags at +4 degrees C for 10 days. No significant difference was observed between samples regarding FFA and TBARS although coating with potassium sorbate showed suppressive effect on TVB-N initially. The starting pH of meatball was 6.22 and the coatings generally limited the change in pH compared to the control. Although significant differences in color were observed due to the color of coating itself, the coatings limited the variations in color to some extent. Other quality parameters were not improved much with the studied formulations. It is concluded that active edible coatings might be utilized in muscle foods for preservation and shelf-life extension if appropriately formulated and applied. Comprehensive studies are needed to determine the performance of carrier polymers in release of active ingredients and suitable formulations for every single group of food.