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Öğe Edible coating using carbon quantum dots for fresh produce preservation: A review of safety perspectives(Elsevier, 2024) Priyadarshi, Ruchir; Uzun, Suzan; Rhim, Jong-WhanFresh produce deteriorates and spoils after harvest due to its perishable nature. Deterioration in quality over time has become a major problem for the food industry, placing an undue burden on the economy and agriculture. Food scientists have developed various methods and technologies to prevent spoilage of fruits and vegetables during storage and logistics. Utilizing carbon quantum dots (CQDs) in the form of active packaging and coatings has been a popular strategy recently. CQDs have recently attracted attention as sustainable and functional nanomaterials. CQDs are popular among food scientists due to their easy and economical synthesis, sustainability, non-toxicity, biocompatibility, edibility, UV protection, and antibacterial and antioxidant activities. Although many studies have been conducted and reviewed on the utilization of CQDs in the manufacture of flexible active packaging materials, relatively few studies have investigated the use of CQDs in edible coating formulations for fresh produce. The main reasons for this are concerns about the potential toxicity and edibility of CQDs if they are coated directly on fresh produce. Therefore, this review aims to address these issues by investigating the dose-dependent non-toxicity and biocompatibility of sustainable CQDs along with other important properties from a food packaging perspective. Additionally, this review focuses on the studies performed so far on the direct coating of CQD-based formulations on fresh and fresh-cut fruits and vegetables and discusses the important impact of CQDs on the quality of coated agricultural products. This review is intended to provide food packaging researchers with confidence and prospects for utilizing sustainable CQDs in direct coating formulations for food.Öğe Enhanced In Vitro Bioaccessibility and Anticancer Activity of Brazilian Propolis Extracted with L-Lactic Acid(Korean Society of Food Science and Nutrition, 2025) Doguer, Caglar; Ceylan, Fatma Duygu; Capanoglu, Esra; Adrar, Nabil; Bölük, Esra; Atayoglu, Ali Timucin; Uzun, SuzanThis study aimed to investigate whether L-lactic acid (LA), as a better solvent than ethanol (EtOH), enhances the bioaccessibility of phenolic compounds in red and green Brazilian propolis and to evaluate their potential anticancer effects in vitro. In vitro gastrointestinal digestion was performed by sequentially subjecting propolis extracts to buccal, gastric, and intestinal digestion phases, and samples were collected at each stage for analysis. The total phenolic content (TPC) was determined using the Folin-Ciocalteu reagent with gallic acid as a standard. The total antioxidant capacity was evaluated using the cupric ion reducing antioxidant capacity and 2,2-diphenyl-1-picrylhydrazyl assays. The phenolic compounds of propolis samples were determined by high-performance liquid chromatography with diode-array detection analysis. The anticancer effects of propolis samples were evaluated using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay. The results showed that the TPC and antioxidant activity were markedly higher in the gastric and intestinal digestive products of LA propolis extracts than in those of ethanolic extracts. Treatment with red propolis LA extracts (RP-LA) resulted in a dose-dependent reduction in the viability of lung and colon carcinoma cells. Specifically, treatment with 1,750 ppm of RP-LA decreased the survival rate of carcinoma cells by 85% to 90%, whereas treatment with ethanolic propolis extracts at the same concentration did not exhibit any cytotoxic effect on cell viability. These findings suggest that LA is a more effective solvent than EtOH for extracting bioactive compounds from propolis, enhancing its antioxidant and anticarcinogenic potential. © 2025 The Korean Society of Food Science and Nutrition.Öğe Impact of high-intensity ultrasound on phenolic content and quality of black tea wine(Gültekin ÖZDEMİR, 2025) Uzun, Suzan; Uzun, Hüseyin ÖzgürTea is the most popular non-alcoholic beverage in Turkiye and worldwide. Black tea, a product of tea leaves fermentation, is the most consumed form of tea in Turkiye. Although a significant amount of tea is produced and consumed globally, there are limited alternative products developed in this field apart from traditional black tea. The objective of this study was to produce tea wine with a high phenolic content from the highly popular and widely consumed black tea in Türkiye. The study aimed to evaluate the influence of ultrasound treatment on the physicochemical properties and overall quality of tea wine, with a particular focus on its impact on phenolic content. The results indicated that ultrasound treatment significantly affected physicochemical properties of tea wine such as total acidity, volatile acidity, total soluble solids, reducing sugar (p<0.05). Ultrasound treatment after brewing increased the total phenolic content (TPC) of tea infusions by 49%. The TPC levels of the samples decreased after fermentation but no significant change occurred in TPC levels duration of two months aging. The color parameters of tea wine were also affected from ultrasound treatment, fermentation process and aging. The L* value of tea wines significantly decreased to 66.41 in samples treated with 50% ultrasound for 8 minutes. Ultrasound treatment was found to influence sensory attributes, with increased amplitude and duration having a negative impact on taste. While there is limited research in the literature on tea-flavored, wine-based beverages, also known as tea wine, our project seeks to produce tea wine using a standardized process. We employed ultrasound, a new food preservation technique, to create an alcoholic drink with high phenolic content from brewed black tea, suitable for year-round production. It is expected that the findings highlighted the potential of tea in the production of diverse products, contributing to the expansion of tea consumption into new areas.Öğe Improving Cleaning Efficiency through the Measurement of Food Fouling Adhesive Strength(Amer Chemical Soc, 2024) Atik, Didem Sozeri; Palabiyik, Ibrahim; Sivri, Goksel Tirpanci; Uzun, Suzan; Koc, Yusuf; Calisir, KubraThis study aims to investigate the impacts of factors, including textural properties, surface roughness, and contact angle, on the cleaning performance of food soils and develop a preliminary mathematical model to predict the cleaning score, depending on the soil-surface properties. The force required to remove soil from the surface was determined by a texture analyzer equipped with a newly designed probe. Potato puree and egg yolk soils showed high adhesive forces compared to other deposits. Margarine required the lowest force to detach from the surfaces. A soil-surface characteristic number (SSCN) was constructed from the results of contact angle, roughness, and textural analysis to predict the cleaning score depending on the soil-surface properties. The experimental work presented indicates that a higher SSCN was associated with lower cleaning scores for soil-surface combinations. Furthermore, a predictive model was developed to define the relationship between cleaning scores and SSCN. The applicability of the model was validated by measuring the cleaning performance of caramel and pudding soils on glass, porcelain, and stainless-steel household surfaces by using an automatic method. Therefore, it can be concluded that the SSCN approach can be improved in further studies to predict cleaning scores of soil-surface combinations in the experimental rig or automatic dishwasher.Öğe Investigation of formation of AGEs precursors, hydroxymethylfurfural and malondialdehyde in oleogel added cakes using an in vitro simulated gastrointestinal digestive system(Elsevier Sci Ltd, 2024) Pehlivanoglu, Halime; Aksoy, Asli; Uzun, Suzan; Yaman, Mustafa; Palabiyik, BrahimThe baking process has the potential to generate health-risk compounds, including products from lipid oxidation and Maillard reaction. Pre- and post-digestion levels of hydroxymethylfurfural (HMF), malondialdehyde (MDA), glyoxal (GO), and methylglyoxal (MGO) were studied in cakes formulated with hazelnut and sunflower oil, along with their oleogels as margarine substitutes. The concentration of HMF in oil and oleogel-formulated cakes increased after digestion compared to cakes formulated with margarine. The MDA values were between 82 and 120 mu g/100 g in oil and oleogel formulated cakes before digestion and a decrease was observed after digestion. The substitution of margarine with oil and oleogels resulted in the production of high amounts of GO and MGO in cakes. However, the highest bioaccessibility as 318.2% was found in cakes formulated by margarine for GO. Oleogels may not pose a potential health benefit compared to margarines due to the formation of HMF, MDA, GO, and MGO.Öğe Optimization of temperature for effective cleaning with a novel cleaning rig: Influence of soil and surface types(Institution of Chemical Engineers, 2022) Palabıyık, İbrahim; Atik, Didem Sözeri; Sivri, Göksel Tırpancı; Uzun, Suzan; Kahyaoğlu, Leyla Nesrin; Koç, Yusuf; Bölük, EsraThe effect of temperature, soil and surface type on cleaning performance was investigated using newly developed cleaning rig in which the flow characteristic of cleaning solution was a falling film generated by impinging jet. The most common types of foods in dishwashers (spinach, egg yolk, milk, potato puree, minced meat, black tea, and margarine) were studied as soils and the main materials used in household utensils such as stainless steel, glass, porcelain, and plastic were tested as cleaning surfaces. The physicochemical properties of food components and surfaces had a major role in the development of soil-soil associations and the soil-surface interfacial interactions. It was observed that the strength of those interactions was determinant factor of soil removal mechanism which could be resulted in either by cohesive failure or both adhesive and cohesive failure. Regardless of soil type, when the temperature increased, better cleaning scores were obtained since the cleaning solution easily penetrated into soil which led to swelling of soil and reducing interfacial forces. Cleaning performance of soils was modeled using the results of 140 experimental points in Response Surface Methodology (RSM). The optimum temperature was determined for all surface-soil combinations as 56 °C, at which the cleaning scores were the closest to the cleaning performance at 70 °C. Moreover, it was observed that the experimental results of the cleaning at the optimum temperature were similar or better than the values estimated with the model. This study would be useful to develop an understanding on governing factors of cleaning which can be used in optimization of the cleaning process for energy efficient dishwashers. © 2022 Institution of Chemical EngineersÖğe Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies(Elsevier Ltd, 2025) Atalar, İlyas; Tüzün, Burcu; Palabiyik, Ibrahim; Toker, Omer Said; Uzun, Suzan; ElObeid, Tahra; Konar, NevzatThe aim of this study was to develop a recycling process for black carrot colorant liquid waste (BCLW) and to investigate the potential use of BCLW as a sugar source for glucose syrup substitution in gummy candy production. Clarification and decolorization were performed using ion exchange and adsorbent resins at three flow rates, followed by evaporation. The highest clarity (88.7 %) was achieved with modified styrene-divinylbenzene resin at 1.0 BV/h. Subsequently, BCLW was incorporated into gummy formulations as a glucose syrup substitute. Higher hardness values were recorded in formulations with over 75 % of BCLW incorporated, compared to the gummy samples produced with 100 % glucose syrup. The brightness remained considerably high when the glucose syrup was replaced with BCLW up to 50 %. Accelerated shelf-life tests showed changes in color and hardness. BCLW presents a sustainable alternative for the confectionery industry, offering a practical solution for waste reduction while contributing to resource efficiency. © 2024
