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    Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
    (Elsevier Sci Ltd, 2019) Sarıcaoğlu, Furkan Türker; Atalar, Ilyas; Yilmaz, Volkan A.; Odabas, Halil I.; Gul, Osman
    The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for solving this problem, nectars were passed 1, 2 and 3 times through 75, 100 and 125 MPa pressures. Mean particle size decreased as pressure and pass number increased (p < 0.05), whereas zeta potential did not change (p > 0.05). Microstructural images revealed that HPH treatment disrupted the cells and caused to release of cell materials to serum. HPH treatment increased the.E values (from 2.48 to 6.03). HPH treated samples showed no sedimentation during storage for 15 days. All samples showed shear thinning behavior and were characterized as weak gel network (G' > G ''). Total phenolic content and ascorbic acid results were decreased by HPH treatments due to increasing outlet temperatures of product, however, antioxidant capacity of nectars increased after treatment due to increasing total carotenoid content. This study indicated that HPH treatment could solve the sedimentation problem during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.
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    Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
    (Springer, 2018) Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Sarıcaoğlu, Furkan Türker; Yazici, Fehmi
    Vegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which is a waste from hazelnut oil production cannot be used for human nutrition. Cold press hazelnut cake must be evaluation as food materials. The aim of this study was to evaluate the effect of cold pressed hazelnut cake concentration (5, 10, 15% w/v) and high pressure homogenization (HPH) (up to 100MPa) on the physicochemical, structural and sensory properties of hazelnut milk and also determined the best conditions for hazelnut milk production by TOPSIS approach. Hazelnut milks produced from 15% hazelnut cake had the best physicochemical properties and physical stability, but the sensory properties of the milks were not acceptable due to viscoelastic behaviors. Physicochemical properties, physical stability and sensory characteristics of hazelnut milks were significantly affected by homogenization pressure (P<0.05). Colloidal stability and sensory properties of hazelnut milks were improved by increasing homogenization pressure. The viscosity values of hazelnut milks with 10 and 15% hazelnut cakes were significantly decreased by increasing the homogenization pressure. TOPSIS approach showed that 10% hazelnut cake concentration and 100MPa homogenization pressure was the best condition for an acceptable hazelnut milk production.
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    Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability
    (Elsevier Sci Ltd, 2024) Gul, Osman; Sahin, Melike Seyda; Saricaoglu, Furkan Turker; Atalar, Ilyas
    In this study, sesame protein isolate modified with different emerging technologies, including high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure, was applied to improve the stability of sesame paste. Sesame protein addition reduced the phase separation by up to 48% in sesame paste compared to the sample (control) without protein addition, and also significantly enhanced the firmness and spreadability. With the addition of sesame protein isolate, the sesame paste samples formed a denser and more compact appearance. The flow characteristics of samples were better fitted by the Herschel-Bulkley equation, and modifying the added protein also played an essential role in improving the flow properties of sesame paste samples. Phase separation and oxidative stability of sesame paste were significantly improved by the addition of modified protein. Overall, the results indicated that sesame protein modified with HPH technology has a significant potential to improve the quality of sesame paste and prevent phase separation.
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    Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar
    (Elsevier, 2020) Atalar, Ilyas; Sarıcaoğlu, Furkan Türker; Odabas, Halil I.; Yilmaz, Volkan A.; Gul, Osman
    The effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different treatment times (5, 10, 15 and 30 min) were applied to rosehip nectars. Mean particle size decreased as amplitude and treatment time increased. US treatment caused to increase in redness and yellowness values of nectars and also color change was found noticeable as 1.9-2.6 at 100% amplitudes. US treated samples showed no sedimentation during storage for 15 days while control sample displayed 74% colloidal stability. All samples showed shear-thinning behavior and were characterized as weak gel network. Total phenolic and carotenoid contents and antioxidant activity was increased by US treatment, however, ascorbic acid content decreased. US treatment can be an alternative technology preventing sedimentation problems during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.
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    Effects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate
    (Elsevier Sci Ltd, 2025) Gul, Osman; Gul, Latife Betul; Parlak, Mahmut Ekrem; Saricaoglu, Furkan Turker; Atalar, Ilyas; Tornuk, Fatih
    In this study, the modification of sesame protein isolate extracted from sesame cake with high hydrostatic pressure (HHP) was carried out. For this purpose, protein dispersions (4 %) were subjected to HHP treatment (up to 600 MPa) and the structural, techno-functional and rheological properties of the sesame protein were determined. Considering the control sample, it was determined that the HHP caused changes in the SDS-PAGE band intensities. The solubility of sesame proteins increased from 54.28 % to 80.12 % with HHP treatment up to 400 MPa and obtained a minimum (11.06 mu m) and maximum (36.96 mV) values in particle size and absolute zeta potential, respectively. The FTIR results indicated that HHP treatment increased beta-sheets, reduced alpha-helix and beta-turn structure. The free-SH group and surface hydrophobicity (H-0) for control were determined as 4.15 mu mol/g protein and 25.47, respectively, and the highest free-SH group (8.21 mu mol/g) and surface hydrophobicity (41.14) were recorded for the protein samples treated at 400 MPa (P < 0.05). Similarly, the maximum WHC and OHC, foam capacity and ESI index of sesame protein were obtained by applying 400 MPa pressure. The samples treated with 0.1 MPa and 600 MPa pressure exhibited shear-thinning behavior, while the others exhibited Newtonian-type behavior. The highest viscosity was determined in the samples subjected to 200 MPa pressure. HHP treated samples were more elastic than control sample and gel formation temperature decreased with increasing pressure. Overall, HHP could constitute an important technological approach for improving the techno-functional properties of sesame protein as a functional ingredient in food system.
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    Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products
    (Springer India, 2019) Atalar, Ilyas; Gul, Osman; Sarıcaoğlu, Furkan Türker; Besir, Aysegul; Gul, Latife Betul; Yazici, Fehmi
    Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal process. Different thermosonication conditions at different amplitude levels (40 and 60% amplitudes for 5, 10, 15, 20 and 25 min and 80% amplitude for 3, 5, 10 and 15 min) were studied for physicochemical and rheological properties, as well as microbial inactivation and bioactive compounds of hazelnut milk produced from the cold pressed hazelnut cake as byproduct of oil production. In general, sonication process significantly improved the total phenolic compounds, antioxidant activity, appearance and structural properties like syneresis, sedimentation, viscosity and consistency of samples. The application of thermosonication at 60% amplitude for 25 min and 80% amplitude for 15 min achieved complete inactivation of microorganisms (total aerobic mesophilic bacteria and yeast-mould). Complete inactivation of microorganisms was also achieved by conventional pasteurization at 85 degrees C, but this treatment caused some undesirable changes such as loses of bioactive compounds and deterioration of structural properties. The findings of the present study indicate that thermosonication can be successfully utilized for commercial processing of hazelnut milk with improved quality. This technique allows the production of hazelnut milks in safety and quality standards with highly nutritious then the conventional product.
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    Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
    (Acad Brasileira De Ciencias, 2022) Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Saricaoglu, Furkan Turker; Besir, Aysegul; Gul, Latife Betul; Yazici, Fehmi
    Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benefits. In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g(-1) with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut beverage. Increasing hazelnut beverage concentration led to an increase in the total phenolic compounds and antioxidant activity, malic acid levels and also unsaturated fatty acids, especially oleic and linoleic acid. Using the ratio of 3/1 was found the best in view of appearance, flavor and overall acceptability. Based on the structural, rheological and sensorial properties, this study could guide the dairy industry to use hazelnut beverage obtained from hazelnut cake.
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    Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound
    (Mdpi, 2023) Gul, Osman; Saricaoglu, Furkan Turker; Atalar, Ilyas; Gul, Latife Betul; Tornuk, Fatih; Simsek, Senay
    Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free -SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly (p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G') > loss modulus (G'')). In addition, the gelation temperature of proteins decreased to about 60-65 degrees C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates.