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Öğe Effect of Addition of Different Gums on The Technological and Rheological Properties of Fish Gelatin(Univ Namik Kemal, 2023) Yilmaz, Oylum Simal; Gumus, Tuncay; Altan Kamer, Deniz Damla; Kaynarca, Gülce BedisTechnological and rheological properties of fish gelatin (FG) with the addition of different gums (xanthan gum, gellan gum, agar-agar, locust bean gum, carrageenan, guar gum, gum arabic) were determined. Increase in the storage modulus (G') and loss modulus (G) was observed with the addition of gums to FG. The elastic structure of FG became stronger and showed a significantly higher gel property (G'>G). The addition of gum arabic was seen to adversely affect the structure of FG, causing a decrease in gel strength and a more viscous structure. The highest gel strength was achieved with the addition of gellan gum (7.50%). The melting temperatures, gel strength, and consistency index of FG were increased with the addition of all gums, except gum arabic. Addition of 5.00% xanthan gum to FG resulted in an increase in the melting temperature to 15.93 degrees C, which was the highest melting temperature obtained with FG. Similarly, an increase in the melting point was detected with the addition of gellan gum, agar-agar, carrageenan, and carob gum compared to the control. Different hydrocolloids enhanced Kgel, G,G, consistency index, gel strength, and melting temperature of FG. Bloom values for Bovine Gelatin (BG) and FG were 247.16 and 31.29 g, respectively. The bloom value increased to 409.363 with the addition of gellan gum and changed between 8.11-131.08 with the other gums. The water holding capacity (WHC) was found to be 784.36% in BG and 35.14% in FG. The highest WHC among all the mixtures was determined as 232.5% with the addition of 5.00% xanthan gum. The best overall results were obtained with the addition of gellan gum. Gellan gum added to FG could potentially make it suitable for usage in the food industry.Öğe Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production(Wiley, 2024) Gumus, Tuncay; Kamer, Deniz Damla Altan; Kaynarca, Guelce BedisBACKGROUNDThe purpose of this study was to evaluate the potential of incorporating wine lees (WL), an inexpensive and widely available high-value winery waste product, into gelatin-based jellies to improve their technological and functional properties. We also aimed to evaluate the suitability of WL as a jelly colorant by comparing it with a commercial colorant.RESULTSWine lees were characterized for their anthocyanin, phenolic, antioxidant, and mineral content. Subsequently, physicochemical, functional, textural, rheological, and thermal analyses were conducted on soft candies containing 21, 14, and 7 g kg-1 WL (labeled as WL30, WL20, and WL10, respectively). The total phenolic, anthocyanin, antioxidant, and cupric-reducing antioxidant capacity (CUPRAC) values of WL30 were determined as 57.80 +/- 6.12 mg gallic acid equivalent per kilogram (GAE kg-1), 17.58 +/- 0.36 mg malvidin-3-glucoside equivalent kg-1, 0.04 +/- 0.01 mu g mL-1, and 45.55 +/- 1.00 mmol L-1 Trolox equivalent (TE), respectively. The control sample had the best rheological characteristics, including K ', G', and n*, as well as the greatest hardness value, followed by WL30. However, during the storage period, WL30 exhibited superior color stability and retained higher levels of phenolic and anthocyanin components in comparison with the control sample.CONCLUSIONWine lees have the potential to be utilized as a natural colorant and alternative flavoring agent in jelly production. (c) 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.Öğe Optimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix(Elsevier, 2024) Gumus, Tuncay; Kaynarca, Gulce Bedis; Kamer, Deniz Damla AltanThe study aimed to use response surface methodology (RSM) to create and understand a novel edible film made from fish gelatin (FG). This film includes wine lees (WL) and carrageenan (CAR). The concentrations of WL (0, 1, 2, and 3 %) and CAR (0, 1, and 3 %) were considered independent variables. The process variable combinations for the optimal response functions were 1.926 % WL and 3 % CAR, forming soft and rigid films with low tensile strength (TS) and high elongation at break (EAB%). Based on the evaluation of each response, FG film had the highest TS value, FG/CAR(3 %) film had the maximum EAB, and FG/WL (3 %)/CAR (3 %) film had the lowest vapor permeability (WVP) and the highest opacity (OP). The incorporation of WL considerably improved the functional properties of these films, enabling strong antioxidant activity and high phenolic content. Characterization of the films with analytical techniques: Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analysis demonstrated a considerable interaction between WL and FG, indicating a high level of compatibility between the two substances. Our data suggest that the formulation of edible films can be adjusted to fit the specific requirements of the design.Öğe Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert(Elsevier Sci Ltd, 2024) Henden, Yasemin; Gumus, Tuncay; Kamer, Deniz Damla Altan; Kaynarca, Guelce Bedis; Yucel, EmelThis study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum (XG) was also incorporated to enhance the rheological properties of the dessert. With a coefficient of consistency of 192.58 Pa.s and a hysteresis field of 10,999 Pa/s, the ice cream formulation with the greatest rheological structure was discovered to be the combination of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 C-degrees. It also showed <10% melting in the first 10 min, confirming that it has a very stable structure. At the same pasteurization conditions and XG ratios, it was observed that rheological stability decreased with increasing oat milk addition. However, the shear thinning behavior of frozen dessert was improved by creating a more complex network structure with increasing XG concentration. The overrun values of the frozen desserts ranged from 21.55% to 34.63%, with the majority being statistically similar. The vegan frozen dessert formulation obtained with 40% oats, 0.37% XG and pasteurization at 60( degrees)C showed a high level of sensory acceptance. This research contributes to the field of vegan food product development by providing innovative rheological and sensory alternatives to traditional frozen desserts using oats and XG.Öğe Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries(Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, 2023) Kaynarca, Gulce B.; Kamer, Deniz D. A.; Yucel, Emel; Gumus, TuncayStrawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% (w/v) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties.Öğe Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food(Univ Namik Kemal, 2019) Apaydin, Demet; Demirci, Ahmet Sukru; Palabiyik, Ibrahim; Mirik, Mustafa; Gumus, TuncayTechnological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were investigated and compared with commercial xanthan gum. While the highest water holding capacity was detected in the commercial xanthan gum, oil holding capacity was higher in xanthan gums from X. campestris DSM 19000 and X. axonopodis pv. begoniae than commercial gum. Pudding samples were prepared by the gums obtained and Ostwald de Waele model was successfully described the flow behavior. The highest consistency coefficient (K) value were obtained by the sample without gum addition as 161.2 Pa.s(n), this was followed by the sample with the gum from X. axonopodis pv.begoniae with 139.3 Pa.s(n) and X. hortorum pv.pelargonii with 133.2 Pa.s(n). Flow behavior index (n) values varied between 0.12 and 0.49 and increased with the addition of the gum. Therefore, this study showed that the pudding samples prepared with the gums from X. axonopodis pv. begoniae and X. hortorum pv. pelargonii isolates using waste bread as substrate were found to be more resistant to shear rate and had a more robust gel structure.Öğe The Combined Effect of pH and Gamma Irradiation on the Rheological Properties of Winery Waste-enhanced Fish Gelatin(Univ Namik Kemal, 2023) Gumus, Tuncay; Kamer, Deniz Damla Altan; Kaynarca, Gulce Bedis; Gunaydi, TugbaThe effects of high-dose gamma irradiation, different pH values, and the addition of wine residue (WL) on the rheological properties of fish gelatin were investigated. The gelation kinetics, gel strength, gelation, and melting temperatures of gelatin with 20% WL addition were studied by subjecting it to gamma irradiation at 10, 20, and 30 kGy doses and pH 3, 5, and 7. With the addition of WL, the highest gel strength was determined as 2380.68 +/- 34.45 Pa in gelatin. The samples' gel strength increased by 52% with the addition of WL. The solutions' gel strengths were determined to be 1351.74, 646.80, and 599.87 Pa for 10, 20, and 30 kGy irradiation dosages, respectively. As for gelation kinetics, 10 kGy was the most effective irradiation level. The control group without WL had a gelation rate kgel value of 286.03 Pa, and the control group with WL had a kgel value of 332.64 Pa. The irradiation group with the greatest kgel value was found to be the 10kGy group, with a value of 184.43 Pa. It was determined that all gelatin solutions were compatible with the Power-law model and elastic properties were more dominant than viscous properties. The consistency index K' value was found to be 2373. 25 Pa.s in the highest non-irradiated WL added sample. Gelatin's melting point was dramatically raised by gamma irradiation at 10, 20, and 30 kGy; the resulting melting points were 45.36 degrees C, 43.61 degrees C, and 35.41 degrees C, respectively. The degrees of melting, gelation, and gel strength of the gelatin were all considerably impacted by the pH levels. The gel strength and melting point values were found to be decreased in pH:3 gelatin solutions, but at pH:7 the structure was unaffected and at pH:5 all rheological properties were enhanced. In comparison to the control sample, pH:5 produced a 30% rise in kgel value and a 2-fold increase in melting point. The highest melting point was reached at 48.72 degrees C.Öğe The potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating(Elsevier, 2024) Kaynarca, Gulce Bedis; Kamer, Deniz Damla Altan; Yucel, Emel; Yilmaz, Oylum Simal; Henden, Yasemin; Kaymaz, Elif; Gumus, TuncayFruits that are characterized by their fragile architecture are less durable and are a major source of waste. Thus, research on increasing the durability of such foods remains relevant. Pectin is an inexpensive and edible coating material derived from natural resources that can be used to preserve strawberries. The aim of the current research was to fortify pectin with grape pomace extract (GPE) and wine lees extract (WLE) that are rich in bioactive components. Physicochemical, microbiological and functional properties of coated and uncoated strawberries were investigated during the storage period (0, 5, 10, 15, and 20th day). GPE and WLE-supported pectin coatings helped preserve the antioxidant capacity, phenolic, anthocyanin and ascorbic acid contents of strawberries. Coated samples WLE-enriched exhibited significantly less weight loss compared to other samples. WLE coating was effective in inhibiting yeast mould populations on strawberries. WLE-enriched coatings acted as a wall material to preserve bioactive components and delayed quality changes compared to GPE, allowing them to reach a storage period of 20 days at 4 degrees C.Öğe Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies(Springer, 2023) Kaynarca, Gulce Bedis; Gumus, Tuncay; Kamer, Deniz Damla AltanConfectionery products are widely appreciated and consumed across all age groups. Improving the nutritional composition of these products holds significant importance. Winery waste and pomegranate peel extracts, recognized for their high concentration of phenolic compounds, were used to improve fish gelatin's gel strength and rheological properties. As a novel approach, these modified gelatins were also investigated for potential applications in soft candy. Physicochemical, rheological, textural, sensory properties and melting points of the winery waste and pomegranate peel extracts-added jelly samples were compared with gels with the addition of fish gelatin and commercial bovine gelatin. The addition of winery waste and pomegranate peel extracts improved the functional and rheological properties of fish gelatin. Jelly prepared with 20% winery waste extract-containing gelatin had the highest elastic modulus (G'), while the lowest G' was found in the fish gelatin-added samples. The melting temperatures (T-m) of the jellies were in the range of 45.80-52.76 degrees C, and the glass transition temperature (T-g) was in the range of-40.75 and - 36.23 degrees C. As a result, the thermal, rheological, and sensory properties of the winery waste extract-added jelly sample were developed according to the fish gelatin-added sample.Öğe Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance(Elsevier, 2024) Kamer, Deniz Damla Altan; Kaynarca, Guelce Bedis; Yilmaz, Oylum Simal; Gumus, TuncayThe current study investigated the potential of utilizing wine lees extract (WLE) from red wine to enhance the sustainability and cost-effectiveness of xanthan gum (XG). A novel hydrogel system was successfully generated by cross-linking WLE and XG. Response surface methodology (RSM) was used to thoroughly analyze the characteristics of this novel hydrogel to understand its behavior and possible applications. Consistency index (K), flow behavior index (n), water holding capacity (%), and oil binding capacity (%) of the cross-linked hydrogels were optimized, and the best formulation was determined to be 0.81 % XG + 0.67 % WLE and crosslink temperature of 47 C. The addition of WLE (0-1 % w/v) to different concentrations of XG (0-1 % w/v) was found to have a notable impact on the rheological properties, but changes in cross-link temperature (45-65 C) did not have a significant effect. The activation energy was increased by incorporating WLE at XG concentration above 0.5 %, indicating a more robust and stable structure. FTIR and SEM analyses confirmed the chemical bonding structure of the optimum hydrogel. Incorporating WLE could significantly improve the functional properties of XG hydrogels, allowing the development of healthier product formulations.
