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Öğe Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract(Elsevier Ltd, 2023) Kaynarca, G.B.; Kamer, Deniz Damla Altan; Gümüş, Tuncay; Sağdıç, OsmanThe aim of this study is to examine the effect of grape pomace extract (GP) on the technological, functional and structural properties of Poly (vinyl alcohol) (PVA)/fish gelatin (FG) blend films. The addition of different ratios of GP (0 %, 0.5 %, 1 %, 1.5 % and 2 %) to PVA/FG edible films improved their rheological properties. The complex viscosity value increased exponentially when 2 % GP was added to the composite films compared to samples without any added GP. FTIR results showed that PVA and FG were able to interact with GP. The surface morphology indicated that addition of GP enhanced the intermolecular polymer interactions of the PVA-FG-GP combination. Atomic force microscopy (AFM) revealed that the films with GP had homogenous and smoother surfaces. X-ray diffraction (XRD) results confirmed that the FG and PVA chains interacted with GP, causing structural repositioning. Further confirmation of the effective interaction between PVA, FG and GP came from the decrease in crystallinity as the concentration of GP was increased. The melting temperature (Tm) was enhanced with the addition of GP. The combination of GP with PVA/FG films improved the plasticizer and surfactant properties thereby enhancing the flexibility of the films. The water solubility parameter was improved with the addition of GP without compromising the barrier properties. The antioxidant activity of the films increased significantly with the addition of GP. A GP-enriched PVA/FG film can be used as an edible film for food packaging purposes. © 2022 Elsevier LtdÖğe Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness(Elsevier, 2022) Kamer, Deniz Damla Altan; Kaynarca, Gülce Bediş; Yücel, Emel; Gümüş, TuncayAnthocyanins were extracted from a winery solid by-product (Vinasse) and added to fish gelatin (FG) and polyvinyl alcohol (PVA) matrices to create freshness monitoring labels. Three different colorimetric indicator smart films [PWE = polyvinyl alcohol with wine extract (WE), FWE = fish gelatin with WE, and PFWE = polyvinyl alcohol and FG blended film with WE] were generated and examined for their suitability to monitor the freshness of shrimp. The mechanical and optical properties, ammonia sensitivity, and colorimetric analysis of smart films were determined. Fourier transform-infrared spectroscopy (FTIR) was used to evaluate the interaction of anthocyanins with FG and PVA and changes in the film's chemical composition with storage. The film surfaces were characterized with atomic force microscopy (AFM). The incorporation of WE enhanced the films' flexibility by providing plasticizer and surfactant properties. The PWE film showed the best color stability. The FWE film showed the least amount of total color change with exposure to ammonia gas and was deemed suitable for refrigerated food packaging. The color of all indicator films showed significant changes suggesting that PWE, FWE, and PFWE films can be utilized in the intelligent packaging application for protein-rich foods to detect spoilage.Öğe Effect of Addition of Different Gums on The Technological and Rheological Properties of Fish Gelatin(2023) Yılmaz, Oylum Şimal; Gümüş, Tuncay; Kamer, Deniz Damla Altan; 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?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 Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin(Elsevier Science Bv, 2019) Kamer, Deniz Damla Altan; Palabıyık, İbrahim; Işık, Nuray Olcay; Akyuz, Fazli; Demirci, Ahmet Şükrü; Gümüş, TuncayIn this study, gelatin was extracted from the skin of rainbow trout (Oncorhynchus mykiss) and gelation performance was studied with confectionery solutes at different concentrations (0, 10, 20, 40, 60 g/100 mL) as an alternative to mammalian gelatin. Rheological measurements were used to characterise the gelling and melting temperature and the gel modulus. Sorbitol and sucrose addition positively affected the gelation, texture, thermal and rheological properties due to changes of structural properties of the gelatin investigated by FTIR analysis. Addition of sugar or polyol enhanced the formation of triple helix structure and more junction zones were formed between proteins. Notably, gel strength increased from 828 Pa to 2317 Pa and 1996 Pa with the addition of 10 g/100 mL sorbitol and sucrose, respectively. Sorbitol had more significant effects than sucrose, probably due to its higher conformational degrees of freedom. Melting temperature increased from 17.5 degrees C to 22 degrees C and 22.1 degrees C by sorbitol and sucrose addition, respectively. These data suggested that the addition of sorbitol and sucrose triggered the formation of more junction zones which caused to increase in hardness and chewiness values. The enhanced properties of fish gel solutions with confectionery solutes showed the potential for use of this fish gelatin in gummy like candies.Öğe Farklı Hammaddelerden Üretilen Sirkelerin Bazı Fizikokimyasal ve Fonksiyonel Özellikleri(Univ Namik Kemal, 2021) Bozdemir, Merve; Kamer, Deniz Damla Altan; Akgül, Gönül; Gümüş, TuncayIn order to examine the effect of raw material, which directly affects the composition and quality of vinegar in the production, some physicochemical properties and bioactive components of vinegars produced from different raw materials (Honey, Grape, Pomegranate, Apple and Hawthorn ), which are sold in the market, were examined and their compliance with TS 1880 EN 13188 standard was investigated. Total dry matter, ash, pH, total acidity, volatile acidity, non- volatile acidity, total sugar, SO2, density, alcohol, total antioxidant activity and total phenolic components of the samples from vinegars produced from different raw materials were determined. Total dry matter, ash and pH of the samples were between 0.65-6.48 %, 0.098-1.937 % and 2.68-3.31, respectively. Total acidity was determined in the range of 0.870-6.185% (acetic acid), volatile acidity 0.869-6.069%, non-volatile acidity 0.0006-0.1221%, total amount of sugar 0.288-288.2 g L-1, SO2 amount 12.8-70.4 mg L-1, density 1.0089-1.0617 g cm(3-1) and alcohol were determined between 0.1-0.6%. The lowest total phenolic content was determined as 73.52 mg GAE L-1 in the honey vinegar while it was the highest in the pomegranate vinegar as 1885.71 mg GAE Antioxidant capacity values, another bioactive component in vinegar, were analyzed by DPPH method and EC50 values were determined to be in the range of 5.83-538.7 mu l mL(-1). The highest antioxidant capacity was found as 5.83 mu l mL(-1) in pomegranate vinegar (N3), while the lowest antioxidant capacity was determined as 538.7 mu l mL(-1) (B4) in honey vinegar. As a consequence of the results obtained, it was observed that the composition of the vinegar varied widely depending on the raw material from which the vinegar was produced and the quality of the vinegar increases according to the density of the bioactive components coming from the raw material. In particular, bioactive components positively influence the effects of vinegar on health. However, although vinegars had different advantages in terms of bioactive components, it was found that some components of vinegars did not comply with the standards set by law. Since it does not show much deterioration due to its acetic acid content, vinegar is not emphasized much in terms of imitation and adulteration. Adding acetic acid from outside or diluting acetic acid are among the most common tricks in vinegars. Therefore, determination of vinegar composition and control of compliance with the relevant legislation is very important in order to distinguish natural and artificial vinegar.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 Pirinç ve üzüm atıklarından gellan gam üretimi ve gamların çeşitli kalite özelliklerinin belirlenmesi(Tekirdağ Namık Kemal Üniversitesi, 2020) Kamer, Deniz Damla Altan; Gümüş, TuncayBu çalışmada, tarımsal atık olan pirinç kepeği ve üzüm posasının gellan gam üretiminde karbon kaynağı olarak değerlendirilme potansiyeli araştırılmıştır. Araştırma kapsamında; Sphingomonas paucimobilis (ATCC 31461) standart suşu ile pirinç kepeği ve üzüm posası substratları kullanılarak optimum üretim parametrelerinde gellan gam üretilmiş ve üretilen gamların kimyasal komposizyonları ile fizikokimyasal, teknolojik ve reolojik özellikleri belirlenmiştir. Atık maddelerden elde edilen gamların mayonez, dondurma ve marmelat gibi model gıdalarda kullanım olanakları araştırılmıştır. Pirinç kepeği substratı ile optimum gellan gam verimi 11,96 gL-1 olarak %5 glukoz, %10 inokulum ve 300 rpm karıştırma hızında, üzüm posası substratı ile optimum verim 12,08 gL-1 olarak %5 glukoz, %4 inokulum ve 300 rpm karıştırma hızında elde edilmiştir. Tarımsal atıkların gellan gama dönüşüm oranları pirinç kepeği ve üzüm posası için sırasıyla % 23,92 ve % 24,16 olarak tespit edilmiştir. Gamların kıvamlılık indeksleri gam-üzüm posası, gam-pirinç kepeği ve gam- ticari için sırasıyla, 43,53 Pa.sn, 2,00 Pa.sn ve 53,00 Pa.sn olarak tespit edilmiş olup, gam üzüm posasının daha iyi viskozite özellikleri gösterdiği ancak viskozitesini sıcaklık karşısında en iyi koruyabilen gamın ise gam-pirinç kepeği olduğu belirlenmiştir. Üretilen gamların ticari gam ile benzer şekilde ana monomerleri olan glukoz, ramnoz ve glukuronik asitten oluştuğu tespit edilirken bileşim oranlarında ise farklılıklar olduğu belirlenmiştir. Gellan gamların reolojik özellikler üzerine etkili olan asetik asit içerikleri % 0-2,95 arasında ve molekül ağırlıkları 228 kDa-1009 kDa arasında bulunmuştur. Asetil gruplarının reolojik özellikler ile bağlantılı olduğu, buna göre asetik asit içeriği azaldıkça gamların reolojik özelliklerinin belirgin bir şekilde daha yüksek olduğu tespit edilmiştir. Gamların kimyasal komposizyonu, teknolojik ve reolojik özelliklerinin substrat kaynağına bağlı olarak değiştiği belirlenmiştir. Genel olarak, gellan gamların 1H-NMR spektrumlarında yapı iskeletlerinin önemli bir oranını oluşturan glukoz içerikleri ile bağlantılı olarak 4,81 ppm'de belirgin pik verdikleri görülmüştür. Üretilen gamların konformasyonel yapıları FTIR analizi ile ortaya konmuş ve tüm gam örneklerinin 800 cm-1-3400 cm-1 spektral bölgesinde benzer tipik pikler verdiği tespit edilmiştir. Üretilen gellan gamların mayonez ve marmelat model gıdalarında kıvam özelliklerini, dondurmada ise erime stabilitesini arttırdığı belirlenmiştir. Sonuç olarak pirinç kepeği ve üzüm posası tarımsal atıklarının düşük maliyet, yüksek verim ve fonksiyonel özellikleri ile gellan gama dönüşümü endüstiyel olarak güçlü bir potansiyel taşımaktadır.Öğe Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts(Elsevier Sci Ltd, 2022) Kaynarca, Gülce Bediş; Gümüş, Tuncay; Kamer, Deniz Damla AltanIn this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace (GP), pomegranate peel (PP), and green tea (GT) extracts, all of which are agricultural wastes rich in phenolic components. These additives were added at ratios of 20%, 13.3%, 10%, and 6.7% to determine the best formulation. Melting and gelling temperatures, kgel, gel strength, and tmodel values of samples were measured. 20% GP added fish gelatin (OG) had optimum rheological properties. Melting temperatures of BG, OG, and FG were 31.64 +/- 0.28, 33.80 +/- 0.54, 25.78 +/- 0.24 degrees C, respectively. The addition of GP caused a 14% increase in Tg by increasing the intermolecular interactions of FG. GP is important in that it provides functional properties and structural improvement of FG, making it an alternative to BG and facilitating its use in confectionery industry.Öğe Şarapçılık Atığı ile Yapısı Güçlendirilmiş Balık Jelatininin Reolojik Özellikleri Üzerine pH ve Gamma Işınlamanın Kombine Etkisi(2023) Gümüş, Tuncay; Kamer, Deniz Damla Altan; Kaynarca, Gülce Bedis; Günaydı, TuğbaBalık jelatinindeki zayıf jel kuvvetini yükseltmek ve kullanım alanlarını genişletmek için bir takım modifikasyon çalışmaları yapılmaktadır. Bu çalışmada balık jelatininin reolojik özellikleri üzerine çapraz bağ oluşturmak amacıyla %20 şarap tortusu (WL) ilave edilerek farklı pH değerlerinde (3, 5 ve 7) yüksek doz gamma ışınlamanın(10, 20 ve 30 kGy), etkisi incelenmiştir . WL ilavesi ile jelatinde en yüksek jel kuvveti 2380.68±34.45 Pa olarak tespit edilmiştir. WL ilavesi örneklerin jel mukavemetini %52 oranında arttırmıştır. 10, 20 ve 30 kGy ışınlama dozuna göre solüsyonların jel kuvvetleri sırasıyla 1351.74, 646.80 ve 599.87 Pa olarak tespit edilmiştir. Uygulanan ışınlama dozları içerisinde jelleşme kinetiği yönünden en iyi sonuç 10 kGy ile elde edilmiştir. WL ilavesiz kontrol grubunun jelleşme oranı kgel değeri 286.03 Pa, WL ilaveli kontrol grubunun kgel değeri ise 332.64 Pa olarak tespit edilmiştir. Işınlama grupları arasında en yüksek kgel değeri 10 kGy ışınlanan örnekte 184.43 Pa olarak belirlenmiştir. Tüm jelatin solüsyonlarının Power-law modeli ile uyumlu olduğu ve elastik özelliklerinin viskoz özelliklerden daha baskın olduğu tespit edilmiştir. Kıvam indeksi K? değeri 2373. 25 Pa.s olarak en yüksek ışınlanmamış WL ilaveli örnekte bulunmuştur. 10, 20 ve 30 kGy gamma ışınlama jelatinin erime derecesini önemli düzeyde arttırmış ve erime dereceleri sırasıyla 45.36, 43.61 ve 35.41 °C olarak belirlenmiştir. pH değerleri jelatinin jel kuvveti, jelleşme ve erime derecelerini önemli düzeyde etkilemiştir. pH3’de jelatin solüsyonlarının daha düşük jel kuvveti ve erime derecesi değerlerine sahip olduğu pH7’nin yapıyı değiştirmediği pH5’in ise tüm reolojik özellikleri arttırdığı tespit edilmiştir. pH5 ile kgel değerinde %30 oranında bir artış ve erime derecesinde de kontrol örneğe göre 2 kat artış tespit edilmiş olup en yüksek erime derecesi 48.72 °C’ye ulaşılmıştır.Öğe Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation(Elsevier, 2024) Kamer, Deniz Damla AltanThis study aimed to optimize the formulation of olive oil-in-water (O/W) emulsion gels by incorporating Pea Protein (PP) and Guar Gum (GG) as alternative options for solid fats. The optimum rheological (consistency index, apparent viscosity, recovery) and texture (firmness) properties of the emulsion gels were obtained using a mixture of 2 % PP, 1 % GG, 60 % Olive Oil (OO), and 37 % Water (W). The blend of PP2/GG1 showed the highest results for recovery and firmness, 111.27 % and 33.89 g, respectively. PP/GG blend emulsion gels exhibited higher absolute zeta-potential values, ranging between-72.3 and-77.4 mV. The polydispersity index (PDI) ranged from 0.185 to 0.535, with the most uniform distributions found in the PP/GG blend emulsion gels. Strong phase separation resistance indicated strong stability of PP-GG complex emulsion gels. Higher PP concentrations decreased emulsion oxidation. FTIR and XRD research showed that PP and GG interact strongly, indicating good compatibility. The free binding energy of the most stable configuration of the molecules was-6.8 kcal mol-1, indicating a high affinity. PP interacted with GG through 9 amino acid residues, with notable residues being Asp 224, Thr 235, Ala 332, Ile 334, and Arg 336, and their respective interaction distances ranged between 2.69 angstrom and 3.87 angstrom.Öğe Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage(Taylor & Francis Inc, 2022) Bozdemir, Merve; Gümüş, Tuncay; Kamer, Deniz Damla AltanLimosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus showed antibacterial activity against all pathogenic bacteria, which included Staphylococcus aureus ATCC 2393, Escherichia coli ATCC 25922, Escherichia coli O157:H7 ATCC 33150, Salmonella Enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Listeria monocytogenes ATCC 7644. L. plantarum was also effective against all pathogens except L. monocytogenes. The resistance of the isolates to 0.3% bile salt was between 102-110% of the viability rate after 4h. The highest hydrophobicity was found in L. plantarum (90.99%), L. brevis (64.23%), L. fermentum (60.57%), and L. pentosus (50.59%). In addition, L. plantarum, L. pentosus, L. fermentum, and L. brevis were viable in a pH range of 2-9.6 and showed an ability to grow in the presence of high NaCl concentrations (10%).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 fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum(Elsevier B.V., 2022) Kamer, Deniz Damla Altan; Gümüş, Tuncay; Palabıyık, İbrahim; Demirci, A.S.; Oksuz, O.The potential for the use of rice bran, an agricultural waste, as a substrate in the manufacture of gellan gum was examined. Using a standard strain of Sphingomonas paucimobilis (ATCC 31461) and rice bran substrate, gellan gum was produced under optimized conditions. The optimal yield of gellan gum using rice bran substrate was found to be 11.96 g L?1 with 5% glucose, 10% inoculum, and a mixing speed of 300 rpm. Native gum was found to have a consistency index of 2.00 Pa.sn. The viscosity of the gum was found to be extremely stable when exposed to thermal stress. Concerning the rheological characteristics, the Herschel–Bulkley model offered a more realistic representation of the flow characteristics of gum solutions. The synthesized gums were mostly composed of glucose, rhamnose, and glucuronic acid. The acetic acid content of gellan gums was 2.95%, while the molecular weight was 2.88 × 105 Da. Characterization of native gellan gums by UV–Vis spectroscopy, SEM, TEM and FTIR spectroscopy is also presented. © 2022 Elsevier B.V.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.
