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Öğe Cold plasma modification of food macromolecules and effects on related products(Elsevier Sci Ltd, 2022) Kopuk, Berkay; Güneş, Recep; Palabıyık, İbrahimThe food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) fulfills these requirements and thus gained significant attraction from researchers. Apart from general microbial inac-tivation purposes, CP can effectively modify the food macromolecules through reactions with reactive plasma species. In this context, this review focuses on the interactions between reactive plasma species and proteins, lipids, and polysaccharides. It also covers the changes in interfacial and mechanical properties of proteins and polysaccharides, effects on oleogels and xerogels, modifications in the allergenicity of proteins, and trans-free hydrogenation of oils. On the other hand, the concepts underlying the interactions between reactive plasma species and these macromolecules and the effects of processing parameters should be better understood, thus further studies should focus on these aspects.Öğe Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study(Elsevier, 2024) Kopuk, Berkay; Gunes, Recep; Polat, Derya Genc; Tasan, Murat; Kurultay, Sefik; Palabiyik, Ibrahim; Toker, Omer SaidThis study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to the design plan, sonocrystallization time and current were selected as independent variables. The samples (36 run) nucleated by sonocrystallization using the optimum conditions (1600 and 2400 mA, 20 min) were allowed to aging under different times (0, 2, 4, 6, 8, and 10 min) and temperatures (60, 65, and 70 degrees C) in order to determine crystal growth. According to the texture profile analysis results, all parameters except for cohesiveness were significantly affected by both the sonocrystallization and aging conditions (p < 0.05), and dramatically higher hardness values were obtained for samples sonocrystallized at 2400 mA. Micrographs showed the formation of a crystalline network with more crystals of smaller size, fragmentation of larger crystals, and a more homogenous crystallization, especially in the samples sonocrystallized at 2400 mA and allowed to aging at >65 degrees C for durations of >6 min. The targets of the study were achieved by subjecting the samples to sonocrystallization at 2400 mA and aging at 70 degrees C for 8 min for crystal growth.Öğe Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)(Mdpi, 2023) Mutlu, Sebnem; Kopuk, Berkay; Palabiyik, IbrahimIn the present study, the effects of the treatment of chia seeds with a cold atmospheric pressure plasma jet (CP) using argon as a working gas for different times (30, 60, and 120 s) on the rheological, structural, and microstructural properties of the freeze-dried mucilages at -54 degrees C were investigated. All mucilage gels showed pseudoplastic flow behavior, and CP treatment of chia seeds increased the viscosity of mucilages, probably due to the cross-linking between polymer molecules. The dynamic rheological analysis revealed that all mucilages were elastic gels and that CP treatment improved the elastic properties in a treatment time-dependent manner. Large amplitude oscillatory shear (LAOS) results showed that freeze-dried mucilages showed Type I strain-thinning behavior. Similar to small amplitude oscillatory shear (SAOS) results, CP treatment has affected and improved the large deformation behavior of mucilages depending on treatment time. Meanwhile, Fourier transform infrared spectroscopy (FTIR) revealed the incorporation of hydroxyl groups onto the surface and the formation of C-O-C glycosidic bonds during plasma treatment. Scanning electron microscope (SEM) micrographs showed the formation of denser structures with CP treatment time. Regarding color properties, CP treatment decreased the lightness values of mucilages. Overall, this study showed that CP is an effective way to modify both the SAOS and LAOS properties of freeze-dried chia mucilage and improve viscosity.Öğe Effect of different roasting conditions on the physicochemical properties, acrylamide concentration, and mineral bioaccessibility of nuts(Elsevier, 2024) Apaydin, Hakan; Demirci, Mehmet; Boluek, Esra; Kopuk, Berkay; Palabiyik, IbrahimThe effect of different roasting conditions (temperature and time) on the physico-chemical properties, aflatoxin and acrylamide contents, and mineral bioaccessibility (BA) of different nuts (almond, hazelnut, cashew, roasted chickpea (leblebi)) was investigated. Moisture content and water activity of all nuts decreased with roasting. A crispier texture was obtained in all nuts due to the decreased hardness and brittleness after roasting. A significant decrease in L* values of all nuts was accompanied by visible darkening. Although roasting affected a* and b* values of nut samples, the differences depended on nut type. No aflatoxin was detected in control nuts. Acrylamide concentration was increased as the nuts darkened. Highest acrylamide contents (ppb) were found in the darkest samples of cashew (148.59), chickpea (148.63), almond (120.25), and hazelnut (67.33). Considering mineral contents, highest concentrations (ppm) of Ca (2518.97), P (8340.68), and K (13902.70) were found in almonds, Ag (1.51), Mn (88.68), and Se (5.60) in hazelnuts, Cu (6.99), Fe (107.53), Mg (1813.26), and Na (1139.09) in cashews, and Zn (177.57) in chickpeas. Although the mineral content of chickpea was generally lower than other nuts, it showed the highest BA for Ca (38.8 %), Zn (38.2 %), P, (37.3 %) Se (41.8 %), and K (39.8 %), while the highest BA of Fe (21.4 %), Mg (46.8 %) and Mn (48.5 %) was observed in almonds and cashews, respectively. The roasting process generally decreased the BA values of minerals. As a conclusion, since the roasting conditions and food matrix have a direct effect on the absorbed amount of minerals, a product-based evaluation is crucial.Öğe Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders(Elsevier Sci Ltd, 2023) Palabiyik, Ibrahim; Kopuk, Berkay; Konar, Nevzat; Toker, Omer SaidIn the production of cocoa, a crucial process called Alkalization or Dutching has been used to reduce its acidity, bitterness and astringency as well as modify its solubility and color. It is a time-and energy-consuming process. It was investigated whether it is possible to replace the conventional alkalization with the cold plasma (CP) technique. We discover that atmospheric pressure plasma jet (APPJ) CP treatment is capable of reducing the lightness values, improving the solubility, and decreasing the acidic perception of natural cocoa powders as well as protecting bioactive compounds (total phenolic and flavonoid content) of natural cocoa powders, consuming similar to 65% less time than the traditional method and without the need for external expenditures such as chemicals, high pressure, or aeration. Moreover, CP treatment did not increase the total ash content and thus water-holding capacity of powders unlike the conventional alkalization, which caused a 40% and 42% increase, respectively. The SEM micrographs demonstrated that CP treatment caused etching on the surface and removed the layer of protein-polyphenol-cell wall complex. FTIR spectra showed the incorporation of hydrophilic functional groups on the surface after CP treatment. CP treatment effectively reduced the acidic fractions of cocoa powder, but caused to the oxidation of cocoa butter and the formation of decomposition products of oleic and linoleic acid. Finally, this is a pioneering study for replacing an alkalization process step that has been used since the 19th century and has no alternative, and the results seem to be very promising for further detailed studies and pilot-and industrial-scale trials.Öğe Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution(Wiley, 2022) Altınok, Emir; Kurultay, Şefik; Bölük, Esra; Sözeri Atik, Didem; Kopuk, Berkay; Güneş, Recep; Toker, Ömer Said; Palabıyık, İbrahimIn this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g(-1) (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g(-1) significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g(-1) to develop a product with higher functionality and nutrient content.Öğe Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment(Elsevier, 2023) Mutlu, Sebnem; Palabiyik, Ibrahim; Kopuk, Berkay; Gunes, Recep; Boluk, Esra; Bagci, Ufuk; Ozmen, DuyguChia seeds (CS) were subjected to atmospheric pressure cold plasma jet (APCPJ) for different times (30, 60, and 120 s) by using argon gas, and then chia mucilage (CM) was extracted from the seeds to investigate the technological properties of mucilage (a heteropolysaccharide). The gel samples prepared from dried CM obtained from CS treated with 30 s and 120 s APCPJ showed noticeably higher consistency index of 11.43 and 13.63 Pa.sn, while the control and 60 s APCPJ showed a lower consistency index of 1.07 and 0.35, respectively. HerschelBulkley was better at defining the flow behavior of CM gels, and the treatment increased the shear-thinning and consistency properties. Moreover, CM gels of APCPJ-treated seeds (30 s and 120 s) showed higher elastic properties and better resistance against deformation. The treatment induced cross-linking between polysaccharide chains as confirmed by FTIR, and SEM micrographs demonstrated that APCPJ caused etching on the surface of seeds, thus a more compact structure was obtained in the hydrated mucilage samples depending on the APCPJ time. The highest treatment time (120 s) decreased the solubility, and the water (15%) and oil holding capacity (25%), while it did not significantly affect the emulsion ability and stability. In conclusion, it was found that the APCPJ improved the viscosity and elastic features of CM gels by cross-linking and strengthening the polymer network, which may provide opportunities to use this gum in new food applications.Öğe Particle morphology and antimicrobial properties of electrosprayed propolis(Elsevier, 2022) Atik, Didem Sözeri; Bölük, Esra; Bildik, Fatih; Altay, Filiz; Torlak, Emrah; Kaplan, Abdulkerim Ahmet; Kopuk, Berkay; Palabıyık, İbrahimIn this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process were investigated. During preliminary experiments, surface tension, electrical conductivity, dielectric, and rheological properties of the feed solution and their effects on electrospraying of propolis were determined. Afterward, the propolis solution was fed to the electrospinning equipment at the different feed rates (1, 5.5, and 10 ml/h), the voltages (5, 12.5, and 20 kV), and the distances to the collector plate (5, 10, and 15 cm). According to the response surface analysis (RSA), the feed rate and the applied voltage were effective for the morphology and diameter of particles. In contrast, the antimicrobial activity of particles against Staphylococcus aureus and Escherichia coli depended on the feed rate and the distance to the collector plate. Based on these results, the optimum feed rate, applied voltage, and distance to the collector plate conditions for ES of propolis were found as 8.82 ml/h, 20 kV, and 5 cm, respectively.Öğe The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)(2022) Uran, Harun; Kopuk, Berkay; Özkan, Aslı; Özyar, ÖyküThe effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated. Samples were prepared with the addition of powder forms of these herbs and ripened for 15 days. According to the results, the addition of herbs did not result in a significant difference in pH, water activity (aw), ash and dry matter values, and lightness (L*) of the products. The significant decrease in instrumental a* values with the addition of herbs and the decrease in color scores in the sensory analysis were similar, and all groups containing natural antioxidants (herbs) scored higher in odor evaluation than the control group. Considering TBARS values, significantly higher results were observed in all herb added groups during the ripening period. However, the addition of herbs caused a decrease in the hardness, adhesiveness, and cohesiveness values of Sucuks compared to the nitrite added groups.Öğe Ultrason destekli kristalizasyon ile çiğnenebilir şekerleme prosesi geliştirilmesi(Tekirdağ Namık Kemal Üniversitesi, 2022) Kopuk, Berkay; Kurultay, Şefik; Palabıyık, İbrahimBu tez çalışmasında, geleneksel çiğnenebilir yumuşak şekerleme üretiminde, sakarozun kısmi kristalizasyonunu tamamlamayı amaçlayan ve nihai ürünün kalite özellikleri üzerinde kritik öneme sahip olan bir proses için alternatif olarak ultrason (US) destekli kristalizasyon (sonokristalizasyon) kullanılarak yenilikçi bir proses geliştirilmesi amaçlanmıştır. Bu amaçla, US destekli kristalizasyon ve kristal gelişim prosesi optimizasyonuna yönelik faaliyetler yürütülmüş, elde edilen örneklerde renk, nem miktarı, su aktivitesi, tekstür profil analizi, duyusal analiz, camsı geçiş sıcaklığı tayini, viskoelastik özelliklerin tespiti ve mikroyapı analizi çalışmaları gerçekleştirilmiştir. İlk aşamada, endüstriyel toffee tipi yumuşak şekerleme üretiminde kristalizasyonun gerçekleştiği sıcaklık olması nedeniyle, çekme işlemi sonrası 60°C'de şekerleme hamuruna farklı sürelerde (1, 5, 10, 15 ve 20 dk) ve farklı güçlerde [1000 mA (220 Watt), 1600 mA (352 Watt) ve 2400 mA (528 Watt)] US destekli kristalizasyon uygulamasına yönelik olarak örnek hazırlama ve analiz çalışmaları gerçekleştirilmiştir. Elde edilen bulgular, ultrasonik güç girdisindeki bir artışla, yani akım ve sürenin arttırılmasıyla daha yüksek bir sertlik elde edildiğini ve daha iyi duyusal özelliklere sahip örneklerin elde edilmesinin mümkün olduğunu ortaya koymuştur. Bu aşama için optimum işlem koşullarının 60°C'de 352 veya 528 W güç girişinde 20 dakika süreli sonokristalizasyon olduğu belirlemiştir. Çalışmanın ikinci aşamasında, bir önceki aşamanın optimum parametreleri (352 ve 528 Watt, 20 dk, 60°C) kullanılarak, toffee tipi yumuşak şekerleme hamurları sonokristalizasyona tabi tutulmuş ve kristal gelişimi için farklı sürelerde (0, 2, 4, 6, 8 ve 10 dk) ve farklı sıcaklıklarda (60, 65 ve 70°C) bekletilerek optimum kristalizasyon gelişim koşulları belirlenmiştir. Daha sonra örnekler ekstrüdere beslenerek toffee tipi yumuşak şekerleme örnekleri hazırlanmıştır. Bu örneklerin incelenmesi sonucunda, 20 dakika süreli 528 W (2400 mA) güç uygulaması sonrası elde edilen örneklerin 70°C'de 8 dakikalık kristal gelişimi amaçlı bekletilmesi ile çalışma hedeflerini ulaşıldığı tespit edilmiştir. Çiğnenebilir yumuşak şekerleme üretimi için başlıca kalite özelliklerinde (duyusal, nem miktarı, renk, su aktivitesi ve tekstür profil analizi) kontrol grubuna göre en fazla ±%10 sapmanın gerçekleştiği, toplam işlem süresinin en az %76.7 azaltıldığı, yüksek tekrarlanabilirliğe sahip, kontrollü koşullarda uygulanabilir özgün bir sonokristalizasyon prosesi geliştirilmiştir.Öğe Utilising grape juice processing by-products as bulking and colouring agent in white chocolate(Wiley, 2022) Altınok, Emir; Kurultay, Şefik; Konar, Nevzat; Toker, Ömer Said; Kopuk, Berkay; Güneş, Recep; Palabıyık, İbrahimIn this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.Öğe Utilization of the barberry extract in the confectionery products(Elsevier, 2021) Çoban, Begum; Bilgin, Bilal; Yurt, Bayram; Kopuk, Berkay; Atik, Didem Sözeri; Palabıyık, İbrahimIn this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color stability (Delta E) values were determined for all sample groups and it was observed that the barberry extract had higher color stability than beet juice concentrate, which was used in the control chewing gum samples as a natural red colorant. The water activity values were within the specified limits for all sample groups except the jelly samples and 10% colorant added chewing gum. The antioxidant and anti-radical properties of all the samples were significantly improved by the addition of the barberry extract. According to the results of the texture profile, the hardness values of all chewing gum and marshmallow samples decreased with the addition of barberry extract, and this decrease became even more important as the concentration increased.
