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    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 Altan
    The 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.
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    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, Tugba
    The 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.
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    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, Tuncay
    Fruits 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.
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    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 Altan
    Confectionery 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.