Makale Koleksiyonu

Bu koleksiyon için kalıcı URI

https://hdl.handle.net/20.500.12451/678

Listeleniyor 1 - 19 / 19

The impact of plant proteases and sous vide technology on quality characteristics of meat
(Springer, 2024) Erdem, Nuran; Gökmen, Süleyman
This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease (p < 0.05) in pH and a significant increase (p < 0.05) in water holding capacity and L* parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the a* parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased (p < 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef (p < 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced (p < 0.05) the microorganism count in the meats and received higher texture scores from the panelists (p < 0.05). Furthermore, the purees did not cause any sensory defects.
The effect of different applications on marinated turkey drumstick meat
(DFV Deutscher Fachverlag Kontaktdaten, 2024) Erdem, Nuran; Gökmen, Süleyman; Karadağ, Ayşegül
Marination, sous vide cooking (SVC), and ultrasound application (UA) significantly (p < 0.01) inhibited lipid oxidation. After SVC and UA had significantly (p < 0.01) decreased the cooking loss of hawthorn and rosehip mash-marinated turkey drumsticks. Compared to the control, the pH of all the drumstick samples decreased. All treatments had a significant effect on the L*, a*, and b* parameters of drumsticks. While SVC (HS: SVC treated drumstick meat marinating with 10% hawthorn mash (HM) and RS: SVC treated drumstick meat marinating with 10% rosehip mash (RM)) increased the tenderness, combination of SVC and UA (HUS: UA treated drumstick meat treating with 10% HM + SVC and RUS: UA treated drumstick meat marinating with 10% RM + SVC) had the highest values of tenderness. SEM images of drumsticks supported the changes in TPA (Texture profile analysis) results. Results of instrumental texture analysis were correlated to sensory analysis since HUS and RUS were determined as the most tender samples by panelists. The 10% mash marination, 60 min SVC (72 °C), 16 min traditional cooking (72 °C), and 30 min UA had significant positive effects on the total psychrotrophic aerobic bacteria and Enterobacteriaceae counts.
Türkiye’de üretilen geleneksel gıdalardan pastırma ve sucukların fizikokimyasal, mikrobiyolojik ve serolojik özelliklerinin belirlenmesi
(Niğde Ömer Halisdemir Üniversitesi, 2023) Erdem, Nuran; Gökmen, Süleyman
Et işleme ve ürüne dönüştürme süreçleri zahmetli ve maliyetlidir. Bu nedenle daha fazla kâr elde etme amacıyla bazı işletmeler tarafından et ürünleri içerisine daha ucuz ikame maddeleri ilave edilmekte, çeşitli taklit ve tağşişler yapılmaktadır. Etkili bir gıda kontrolü ve güvenilir gıda üretiminin sağlanmasında temel bileşenler mevzuat ve resmi kontrollerdir. Araştırma, Türkiye’de yapılan resmi denetimler esnasında alınan sucuk ve pastırma örneklerinin bazı kalite özelliklerinin ve gıda güvenliğine uygunluğunun belirlenmesi amacıyla gerçekleştirilmiştir. Bu amaçla Türkiye’de üretilen pastırma ve sucuklardan 8 yıl süresince örnekler alınarak kalite analizleri yapılmıştır. Kalite parametreleri olumsuz sonuçlanan sucuk örneği sayısının 574 (%6.69) olduğu, olumsuz sonuçlanan örnek sayısının 71 (%12.37) ile 2017’de en yüksek, 39 (%6.79) ile 2015’de en düşük olduğu belirlenmiştir. Bu olumsuzlukların temelini; sucuk örneklerindeki yağ miktarının yüksek olması, histolojik muayenede tek tırnaklı, kanatlı ve domuz etlerinin saptanması oluşturmuştur. Pastırma örneklerinde ise olumsuz kalite parametrelerine rastlanan örnek sayısı 49 (%3.25) olup, olumsuz örnek sayısının 2018’de (7 adet/%8.54) en yüksek, 2014’de en düşük (1 adet/%2.04) olduğu belirlenmiştir. Bu olumsuzlukların temelini ise, pastırmalardaki rutubetin ve koagülaz (+) Staphylococcus yükünün yüksek olması oluşturmuştur. Bu sonuçlara göre pastırma ve sucuklarda dikkat edilmesi gereken parametrelerin başında histolojik muayene, rutubet, yağ ve mikrobiyolojik kriterlerin bulunduğu sonucuna varılmıştır.
Effects of flour additives on gluten-free chicken croquettes
(Deutscher Fachverlag GmbH, 2023) Erdem, Nuran; Alıcı, Hanife
When the gluten-free flours were used, hardness and chewiness significantly decreased (p < 0.01). The group of TC (chia flour) had the highest protein contents in croquette samples. The ash contents of the TC and TK (quinoa flour) samples were higher than that of the TB (wheat flour) and TM (corn flour) samples. The addition of corn flour increased the L* and b* parameters, while the a* parameter was increased when quinoa flour was used (p < 0.01). The highest WHC (water holding capacity) values were determined in chicken croquettes that included chia flour (p < 0.01). The group of TC had the lowest CL (cooking loss) in chicken croquettes. The highest Ca (calcium), Mg (magnesium), and P (phosphorus) contents were obtained in samples including chia flour (p < 0.01). The croquette samples treated with quinoa flour had the highest K (potassium) content (2421 mg/kg) and also the croquette samples treated with chia flour had a higher K content value (2080 mg/kg) than the control and corn flour treated samples (1696 and 1768 mg/kg, respectively). Chia, quinoa, and corn flour-added chicken croquettes (TC, TK, TM) had lower hardness, springiness, gumminess, and chewiness parameters than the control group. When all groups were evaluated, it was observed that the hardness values of TC were lower compared to TB, TK and TM croquettes. Microstructure analysis (SEM) results supported the changes in texture profile analysis (TPA) results. Croquettes containing chia, quinoa, and corn flour had higher texture and tenderness scores than the control group. As a result, chia, quinoa, and corn flour can be used as replacers for wheat flour in chicken croquette formulations.
Effects of fruit mashes on the quality attributes of duck, goose, and rabbit meat
(Deutscher Fachverlag GmbH, 2023) Erdem, Nuran
In this study, the effect of kiwi and pineapple fruit mashes (the source of enzymes actinidin and bromelain, respectively) on the physicochemical, structural, microbiological and sensory characteristics of duck, goose, and rabbit meats was evaluated. Hardness and chewiness significantly decreased (p < 0.01) when the fruit mash was used. Fruit mash treatment increased the tenderness of all meat samples. Microstructure analysis results had supported the changes in texture profile analysis results. The meat samples treated fruit mashes were most preferable, according to the tenderness scores assigned by the panellists. Fruit mashes generally decreased the pH and water holding capacity values compared to control. All the treatments had significantly decreased (p < 0.05) the microorganism counts compared with the control group. In the light of these results, kiwi and pineapple mashes treatment is recommended for preparing and servicing these duck, goose, and rabbit meats.
Çölyak dostu geleneksel Kölemezin üretim prosesi ve farklı unların bazı kalite kriterleri üzerine etkisi
(İrfan YAZICIOĞLU, 2022) Erdem, Nuran; Gökmen, Süleyman
Çölyak diğer adı ile gluten hassasiyeti, otoimmün bir hastalık olup ince bağırsak üzerinde etkilidir. Buğday, çavdar, arpa, yulaf gibi tahıllar çölyak hastalığını tetiklerken, mısırın çölyak hastalığında herhangi bir etkisi bulunmamaktadır. Bu çalışmanın amacı, Kölemezlerin üretim aşamaları ile mısır unu, mısır+buğday unu ve buğday unu katkılarının Kölemez örneklerinin bazı kalite özellikleri üzerine etkisinin belirlenmesidir. Buğday ununa mısır unu ilave edildiğinde, Kölemez örneklerinin nem içeriklerinin arttığı tespit edilmiştir (p<0.05). Kölemez örneklerinde mısır unu kullanımı, örneklerin pH değerlerini düşürmüştür (p<0.05). Mısır unu katkısının, Kölemez örneklerinin dış yüzeyinde L* ve b* değerlerini artırdığı belirlenirken, a* değerlerini düşürdüğü belirlenmiştir (p<0.05). Mısır unu katkısı pişirme kaybı değerini artırmış, su tutma kapasitesi ve pişirme verimi değerlerini ise düşürmüştür (p<0.05). Ayrıca çalışmada, Kölemez örneklerinin Maya-Küf ve Toplam Koliform sayılarının 1 log kob/g’ın altında olduğu tespit edilmiştir. Bazı kalite özelliklerini geliştirmesi nedeniyle, Kölemez örneklerinde mısır ununun rahatlıkla kullanılabileceği sonucuna ulaşılmıştır.
The effects of vancomycin on sperm motility and testicular inflammation in rats
(Atatürk Üniversitesi Veteriner Fakültesi, AVES Yayıncılık, 2022) Kandemir, Özge
This study aimed to investigate the effect of vancomycin on sperm motility and testicular inflam- mation in male rats. In the study, 12 adult Sprague Dawley rats were used. They were divided into 2 equal groups. First group (n = 6) was called as control group. Control group received physi- ological saline via intraperitoneal injection. Second group was called as vancomycin group and vancomycin group received vancomycin at the dose of 200 mg/kg via intraperitoneal injection for consecutive 7 days. At the end of study, the rats were sacrificed under sevoflurane anesthe- sia. Testes and cauda epididymis were collected. Mean testes weight, mean cauda epididymis weight, and sperm motility were evaluated. Also, tumor necrosis factor-alpha and nuclear fac- tor kappa B levels were evaluated in testis tissues. According to our results, vancomycin treat- ment significantly decreased sperm motility while did not change mean testis weight and mean cauda epididymis weight when compared to control group. Besides, tumor necrosis factor-alpha and nuclear factor kappa B levels were significantly higher in vancomycin group than in the con- trol group. In conclusion, vancomycin treatment (200 mg/kg BW, consecutive 7 days) decreases sperm motility significantly and increases the levels of testicular inflammation biomarkers (tumor necrosis factor-alpha and nuclear factor kappa B). Further studies are needed for protection from the side effects of vancomycin in male reproductive system.
The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
(John Wiley and Sons Inc, 2022) Ünal, Kübra; Babaoğlu, Ali Samet; Erdem, Nuran; Dilek, Nazik Meziyet
This study evaluated the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin powder. Some technological properties of beef emulsions such as emulsion capacity (EC), emulsion stability (ES), pH, apparent viscosity, and emulsion color values were determined. The use of pumpkin powder decreased the cooking loss by 17.38%–21.99% (p < 0.01). The highest EC values were determined in samples including 0.4% pumpkin powder (p < 0.01). The pumpkin powder addition increased the ES values compared to control (p < 0.01). All textural properties of beef emulsions were changed when 0.6% of pumpkin powder was added (p < 0.05). The addition of 0.2% and 0.4% pumpkin powder increased the apparent viscosity, while the apparent viscosity was decreased when 0.6% pumpkin powder was used (p < 0.05). The optimal concentration of pumpkin powder for beef emulsions was determined to be 0.4%. Practical applications: This study was conducted to evaluate the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different ratios of pumpkin powder. It is a good source of carotenoids, pectin, minerals, vitamins, and various bioactive molecules, so we speculate that it is probable to use the pumpkin powder for enriching meat and meat product formulations with dietary fiber. In this study pumpkin powder improved the color, EC, ES, textural properties and thus increased the quality of emulsified meat products.
Amarant, Karabuğday ve Siyez katkılı tavuk nuggetların bazı özelliklerinin belirlenmesi
(Iğdır Üniversitesi, 2022) Alp, Halime; Ünal, Kübra; Erdem, Nuran
Tavuk nugget, rengi, gevrekliği, lezzeti ve kısa sürede hazırlanabilmesi gibi nedenlerle tercih edilen kaplanmış bir et ürünüdür. Nugget üretimi için belirli bir şekilde formüle edilmiş et hamurları un, baharatlar, bağlayıcı maddeler, su gibi bileşenlerden oluşan sıvı sos ile kaplanmaktadır. Sonra ise et hamurları kuru sos ile kaplanarak, derin yağda kızartılmaktadır. Nugget gibi ürünlerde, kaplama formülasyonlarında yapılan değişiklikler ile fonksiyonel, sağlıklı ve yeni ürünlerinlerin geliştirilmesi amaçlanmaktadır. Buğday unu yerine farklı tahıl unları kullanılarak, glüten hassasiyeti olan çölyak hastalarının, diyabet ve sindirim bozukluğu olan bireylerin tüketebileceği ürünler geliştirilmeye çalışılmaktadır. Bu çalışmada tavuk nugget üretiminde sıvı kaplama formülasyonlarında buğday unu yerine amaranth, karabuğday, siyez ve bu unların karışımının kullanımının fizikokimyasal, renk, tekstürel ve duyusal özelliklere etkilerinin araştırılması amaçlanmıştır. En yüksek Ca, Fe ve Mg değerleri amarant eklenmiş nuggetlarda belirlenmiş, karabuğday, siyez ve karışım içeren nuggetların Ca ve Mg değerleri arasındaki farklılık önemli bulunmamıştır. Tekstürel özellikler değerlendirildiğinde; nuggetların sertlik, gamsılık ve çiğnenebilirlik değerleri arasındaki farklılık istatistiki açıdan önemli (p<0.01) bulunmuş ve en yüksek sertlik ve çiğnenebilirlik değerleri karabuğday eklenmiş nuggetlarda gözlenmiştir. Duyusal özellikler açısından ise en yüksek renk, gevreklik ve genel kabul edilebilirlik değerleri amarant eklenmiş nuggetlarda gözlenmiştir. Sonuç olarak, nugget üretiminde amarant, siyez unları ve bunların karışımlarının tekstürel, duyusal özellikler ve mineral madde içeriği açısından kullanılabileceği belirlenmiştir.
The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs
(Blackwell Publishing Ltd, 2020) Erdem, Nuran; Babaoğlu, Ali Samet; Poçan, Hatice Berna; Karakaya, Mustafa
The purpose of this study was to determine the effect of different levels of transglutaminase at 0.0%, 0.5%, and 1.0% on the quality of beef, chicken, and turkey meatballs. Cooking loss, color (L*, a*, and b* values), texture profile (TPA), microstructure (Scanning Electron Microscope), and sensory analysis were performed. Addition of transglutaminase enzyme did not affect the color parameters of meatball samples (p >.05). Transglutaminase decreased the cooking loss of meatball samples (p <.05). It was determined that samples containing transglutaminase had firmer and more regular gel structures. Springiness, cohesiveness, chewiness, and resilience were improved by transglutaminase addition in meatball samples. Panelists gave higher scores to meatball samples including transglutaminase in sensory analysis. Practical applications: Texture is one of the most important quality parameters for meat and meat products. Cooking loss is another quality parameter and lower cooking loss is desired in meat and meat products. Transglutaminase addition reduced the cooking loss and improved the textural properties of meatballs prepared with beef, chicken, and turkey minced meats. Therefore, better quality meatballs were produced in this study. This approach could be feasible in meatball production in meat industry.
Determination of probiotic food consumption habits of university students: The example of Selçuk University
(Gümüşhane Üniversitesi, 2018) Önay Derin, Didem; Erdem, Nuran
The aim of this research was to determine of probiotic product consumption habits of university students. Research population is composed of 400 students who currently attending department of Food Engineering, Faculty of Agriculture at Selçuk University. The research data were collected by means of the face-to-face interviewing technique from a survey form developed by the researchers between May and October 2016. Questionnaire form is composed of various questions to determine general knowledge, probiotic food consumption of the students. While evaluating the date, SPSS package programme was used and necessary statistical analysis was made. 50.5% of students weren?t being knowledgeable about the probiotic product. More than half (56.3%) of students said that they consumed probiotic products. The students? which consuming probiotic food consumption frequency was once a day with a rate of 35.9%, 65.0% of the students have stated that they consume probiotic productions alone as such. The students wasn?t know the use of microorganisms in probiotic food products with a rate of 79.8%, they wasn?t reading the packaging information when purchasing these products with a rate of 7.7%, and they were proposing probiotic food consumption to other people with a rate of 80.3%.
Antioxidant activity and total phenolic/flavonoid contents of phlomis pungens L.
(Hacettepe Üniversitesi, 2017) Işık, Mesut; Dikici, Emrah; Tohma, Hatice; Köksal, Ekrem
Plants generate secondary metabolites, which could be used as novel therapeutic compounds. These compounds are well known for their beneficial effects on human health. Thus, it is important to evaluate total phenolic and flavonoid contents as well as antioxidant activities of different plants. The present study was conducted to determine the total phenolic/flavonoid content and antioxidant activity of ethanol extract prepared from leaves of Phlomis pungens L. The total phenolic content of the ethanol extract of the sample were determined using the Folin-Ciocalteu reagent. Antioxidant activity of Phlomis pungens L. was determined using different in vitro experimental models, which include DPPH, FRAP, CUPRAC and potassium thiocyanate method. Total phenolic and flavonoid contents of Phlomis pungens L. were found to be 68.4 mg GAE/g and 4.9 mg QE/g, respectively. Antioxidant activity of the sample was comparable to commercial antioxidant standards (BHT, ?- tocopherol and trolox). The results showed that Phlomis pungens L has moderate free radical scavenging and reducing capacity. Overall, this study discovers total phenolic and flavonoid content as well as antioxidant properties of Phlomis pungens L
Aksaray İli Güzelyurt İlçesi'nin geleneksel bir gıdası Gelveri Ekmeği
(Gazi Üniversitesi, 2017) Erdem, Nuran; Işık, Nermin; Gökmen, Süleyman
Ekmek üretimi, insanoğlu tarafından bilinen en eski gıda üretim teknolojilerinden birisidir. Geleneksel bir gıda olan Gelveri Ekmeği, Aksaray İli'ne bağlı Kapadokya Bölgesi'nde yer alan Güzelyurt İlçesi'nin kültürel dokusu içerisinde geçmişten günümüze varlığını taşıyabilmiş yöresel ekmeklerimizden biridir. İlçe kadınları tarafından hazırlanarak tarihi Rum evlerinin bahçesinde yer alan 300-400 ºC ısıya dayanıklı taş fırınlarda pişirilen Gelveri Ekmeği yaklaşık 15 gün boyunca tazeliğini koruyabilme özelliğine sahiptir. Bu çalışmanın amacı, yörede yaşayanlarla yapılan yüz yüze görüşmelere ve araştırmalara dayanılarak, Aksaray'ın tarihi ve turistik ilçesi Güzelyurt'un yöresel Gelveri Ekmeği, bileşenleri, hazırlanışı ve pişirilmesi konularında bilgi vermektir. Gelveri Ekmeği üretiminde hammadde, doğal olarak üretilen unların kullanıldığı, üretim teknolojisi açısından ise ekşi hamur yönteminden yararlanılıp ekmeğin taş fırında pişirildiği ve üretilen ekmeklerin oda koşullarında ve derin dondurucularda muhafaza edildiğinin sonucuna varılmıştır.
Konya il merkezinde yaşayan kadınların yiyecek hazırlama, pişirme ve saklama uygulamaları üzerine bir araştırma
(Selçuk Üniversitesi, 2016) Önay Derin, Didem; Işık, Nermin; Erdem, Nuran
Toplumumuzda besinlerin hazırlanması, pişirilmesi ve saklanmasından büyük ölçüde kadınlar sorumludur. Yaşam için çok önemli olan yiyecek hazırlama, pişirme ve saklama işlevlerini hijyenik olmayan bir mutfakta, bilgi noksanlığı ve yanlış alışkanlıklarla birlikte gereği gibi gerçekleştirmek olanaksızdır. Sağlıkla yakın ilişkili olan bu işlevleri tesadüflere bırakmadan zevkli bir iş durumuna getirebilmenin olanaklarını aramak evde bu işten sorumlu olan kadının en önemli amacı olmalıdır. Yiyeceklerin hazırlanması, pişirilmesi ve saklanmasındaki temel ilkeler bilinmediği durumlarda besin öğelerindeki kayıplar çok fazla olmaktadır. Kadınların yiyecek hazırlama, pişirme ve saklama yöntemleri konusundaki uygulamaların saptanması amacıyla planlanıp yürütülen bu araştırmanın örneklemini Konya il merkezinde yaşayan çalışan ve çalışmayan toplam 252 kadın oluşturmuştur. Araştırmada veri toplama aracı olarak, anket formu kullanılmıştır. Anket formları Haziran 2012-Mayıs 2013 tarihleri arasında toplanmıştır. Anket formu, kadınlara ilişkin genel bilgiler (yaş, öğrenim durumu, çalışma durumu, meslek, ailedeki birey sayısı, aylık gelir) ile yiyecekleri hazırlama, pişirme ve saklamaya yönelik uygulamaları tespit etmek amacıyla çeşitli soruları içermektedir. Verilerin değerlendirilmesinde, SPSS 16.0 paket programı kullanılmıştır. Bulgular tablolarda sayı ve yüzde (%) olarak ifade edilmiştir. İstatistiksel analizde ki-kare (?2) önemlilik testi kullanılmış ve 0.05'ten küçük p değeri istatistiksel olarak anlamlı kabul edilmiştir. Değişken olarak kadınların çalışma durumları alınmıştır. Araştırma sonuçlarına göre, çalışmaya katılan kadınların en fazla oranda (%37.3) 20-29 yaşları arasında oldukları görülmüştür. Kadınların %42.0'ı ilköğretim mezunu iken, bunu %33.7 ile lisans ve lisansüstü, %20.2 ile de lise mezunu olanlar izlemektedir. Araştırmaya katılan kadınların %38.1'i çalışmakta, yarıdan fazlası ise (%61.9) ev hanımı olup, çalışmamaktadır. Genel toplamda kadınların %50.8'inin sebzeleri önce ayıkladıkları sonra yıkadıkları ve doğradıkları belirlenmiştir. Kadınların yarıdan fazlası (%65.5) patatesi dolap ya da kutu içinde karanlık serin bir yerde saklamaktadır. Çalışmayan kadınların yarıdan fazlasının (%51.9), çalışan kadınların ise %42.9'unun eti açıkta, çalışmayan kadınların %28.8'inin, çalışanların da %36.5'inin eti dolap içinde çözdürdükleri saptanmıştır. Kadınların yarıya yakınının (%49.6) bol suda pişirip haşlama suyunu döktükleri görülmüştür. Çalışmada, çalışmayan kadınların yarıya yakınının (%47.4), çalışan kadınların sadece %29.2'sinin sütlü tatlı pişirirken şekeri ocaktan inmesine yakın attıkları görülmüş olup, aradaki ilişki istatistiksel olarak önemli bulunmuştur (p<0.05). Tarhanayı güneşte kurutan kadınların oranı daha yüksek bulunmuş olup (%45.2), çalışmayan kadınlarda bu oran %49.1, çalışanlarda ise %40.4'dür. Çalışma sonuçlarına göre, kadınların besin hazırlama ve pişirme yöntemlerinde bazı önemli yanlışlıklar yaptıkları saptanmıştır. Kadınlara besin grupları, besinlerin seçimi, satın alınması, hazırlama, pişirme ve saklanması konularında bilgi verilmesi önerilmektedir
False flax (Camelina Sativa) seed oil as suitable ingredient for the enhancement of physicochemical and biological properties of chitosan films
(Elsevier, 2018) Gürsoy, Mehtap; Sargın, İdris; Mujtaba, Muhammad; Akyüz, Bahar; İlk, Sedef; Akyüz, Lalehan; Kaya, Murat; Çakmak, Yavuz S.; Salaberria, Asier M.; Labidi, Jalel; Erdem, Nuran
To overcome the drawbacks of synthetic films in food packaging industry, researchers are turned to natural bio-based edible films enriched with various plant additives. In current study chitosan blend films were produced by incorporating Camelina sativa seed oil at varying concentrations to chitosan matrix. The chitosan blend films were characterized both physicochemically (structural, morphological, thermal, optical and mechanical) and biologically (antimicrobial and antioxidant activity). The incorporation of C sativa seed oil notably enhanced thermal stability, antioxidative, anti-quorum sensing and antimicrobial activity. Except elongation at break, other mechanical properties of the blend films were not affected by incorporation of C sativa seed oil. The surface morphology of blend films was recorded as slightly rough, non-porous and fibre-free surface. As it was expected the optical transmittance in visible region was gradually decreased with increasing fraction of seed oil. Interestingly the hydrophilicity of the blend films revealed a swift increase which can be explained by the formation of micelle between glycerol and Tween 40 in blend films. This study provides valuable information for C sativa seed oil to be used as a blending ingredient in chitosan film technology. (C) 2018 Elsevier B.V. All rights reserved.
Dyeing of cotton with thyme and pomegranate peel
(Sprınger, 2014) Davulcu, Asım; Benli, Hüseyin; Sen, Yasin; Bahtiyari, M. İbrahim
Application of natural dyes for textiles is increasing due to awareness of environment, ecology, and pollution control. The purpose of this study is to determine the color, antimicrobial, and fastness properties of cotton fabrics dyed with thyme and pomegranate peel without a mordanting process. In this way, it was planned to avoid use of metallic mordants (heavy-metal salts) and prevent heavy-metal pollution for ecological production. Additionally, a variety of the most commonly used mordants, namely potassium aluminum sulfate, copper(II) sulfate, iron(II) sulfate, and tin(II) chloride, were used for mordanting of cotton fabrics in order to compare the differently mordanted and unmordanted dyed fabrics' color efficiencies (K/S) and CIE L (*) a (*) b (*) color values. It was found that mordant type had an effect on color efficiency and the color coordinates of fabrics dyed with both thyme and pomegranate fruit peel. Moreover, the antimicrobial properties of the fabrics only dyed directly with thyme and pomegranate peel without any mordanting process were determined to demonstrate the usability of these natural dye sources without use of any mordanting agents. The obtained antimicrobial activities were compared with undyed samples. Undyed samples showed no antimicrobial activity, whereas significant antimicrobial activity was obtained after the dyeing procedure using thyme and pomegranate peel on unmordanted fabrics. Washing, rubbing, perspiration, and lightfastness properties of dyed fabrics were also evaluated. Thyme and pomegranate fruit peel as natural dye sources revealed sufficient results even for unmordanted samples.
Sterilization of food contacting surfaces via non-thermal plasma treatment: A model study with Escherichia coli-contaminated stainless steel and polyethylene surfaces
(SPRINGER, 2013) Şen, Yasin; Mutlu, Mehmet
This study focuses on the utilization of glow discharge technique for the reduction of microorganisms on food contacting surfaces to determine whether non-thermal, low-pressure plasma could provide an effective alternative to current sterilization methods. Radio frequency (13.6 MHz) plasma environment was developed and tested for the inactivation of E. coli K12. Different plasma parameters (discharge power 0-100 W, exposure time 0-30 min) and selected gases (nitrogen, oxygen, air, water vapor) were tested. Following plasma treatment, survival curves and D values were determined. Contact angle measurements were performed to state the change of surface hydrophilicity. Determinations of structural changes on microorganisms were accomplished by atomic force microscopy (AFM) and transmission electron microscopy (TEM). Improved bacterial inactivation efficiency was achieved when air was used instead of pure oxygen or nitrogen gases. Water vapor was found to be the most effective (approximately 7 log(10) reduction) agent in destruction of the microorganisms. The results showed that surface topography and hydrophilicity also have an effect on the efficiency of plasma treatment. In this study, the E. coli inoculated on polyethylene surfaces showed more resistance to plasma treatment. Fragmentation of bacterial cell wall and leakage of cytoplasmic matter were observed following plasma experiments. This study demonstrates that plasma is a promising technology for sterilization of food contacting surfaces, because of its safety, easy handling, capability of processing at low-temperature ( < 44 A degrees C), relatively rapid sterilization.
Modification of quartz crystal microbalance surfaces via electrospun nanofibers intended for biosensor applications
(Amer Scientific Publishers, 2013) Rodoplu, Didem; Şen, Yasin; Mutlu, Mehmet
The major aim of this study is to increase the performance of mass sensitive biosensor surfaces by making modifications on quartz crystal microbalance (QCM) surfaces via electrospinning and plasma polymerization techniques. Polyvinyl alcohol (PVA) nanofibers with a diameter of approximately 150 nm were collected on the QCM surfaces by electrospinning technique. Allylamine monomer was used to create specific groups on these nanofiber coated surfaces by plasma polymerization technique. Modified surfaces were characterized by contact angle measurements, scanning electron microscopy, atomic force microscopy, fourier transform infrared spectroscopy and QCM frequency measurements in order to determine the physical and chemical characteristics of the surfaces after each experimental stage. N-H, C-N, C-H and C=O group bands were determined in the IR spectra of the materials. Decrease in the contact angle values of the modified materials indicated the increase in hydrophilicity. Those results showed that amine containing films on the surfaces were successfully deposited using plasma. The performance of modified QCM surfaces was tested via resonance frequency shifts measurements after bovine serum albumin immobilization. In this group of tests, "dip and dry" method and "flow-cell method" were performed and 548 +/- 4 Hz and 50 +/- 5 Hz frequency shifts were obtained respectively. Results of this study revealed that plasma treated electrospun PVA nanofiber modified surfaces can be used for further biosensor applications.
Nanofabrication and plasma polymerization assisted surface modification of a transducer based on localized surface plasmon resonance of gold nanostructure arrays for biosensor applications
(SPIE-SOC PHOTO-OPTICAL INSTRUMENTATION ENGINEERS, 2012) Turhan, Adil Burak; Ataman, Demet; Şen, Yasin; Mutlu, Mehmet; Özbay, Ekmel
The nanofabrication and surface modification of a transducer based on localized surface plasmon resonance (LSPR) of gold nanostructure arrays for biosensing was studied. We used electron beam lithography for the nanopatterning technique, which let us choose LSPR sensor properties by providing immense control over nanostructural geometry. A critical step in the utilization of this transducer is to form a selective biolayer over the gold nanostructures. We applied plasma polymerization and wet chemistry techniques for ethylenediamine (EDA) modification and glutaraldehyde immobilization as intermediate layers, respectively. The gold nanostructure arrays were primarily modified using EDA in order to activate the surface with amine groups that are cross-linked with later added avidin molecules by the help of glutaraldhyde layer residing in between. The success of plasma polymerization was validated with x-ray photoelectron spectroscopy measurements. As a last step, we introduced biotin to the surface (biotin has a high affinity for avidin). We were able to detect the LSPR resonance wavelength shift in the transmission spectra at each step of modification, including the avidin-biotin interaction, which acts as a model for specific molecule detection using LSPR. (C) 2012 Society of Photo-Optical Instrumentation Engineers (SPIE). [DOI: 10.1117/1.JNP.6.061602]

Güncel Gönderiler