Yazar "Oral, Rasim Alper" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim Yok
    Öğe
    New Perspectives for the Encapsulation of Hydrophilic Compounds
    (Wiley, 2017) Oral, Rasim Alper
    Encapsulation of a hydrophilic extract was performed with complex coacervation and immobilization into the gel matrix to compare the encapsulation efficiency. Sodium alginate and gelatin suspensions containing different ratios of maltodextrin were selected as the wall material for cross-linking and immobilization, respectively. Olive leaf extract was chosen as the core material. The mixtures were injected as droplets in the solution of calcium chloride and oil bath with syringe pump. Several characteristics including particle volume, swelling rate, microstructure and release profiles at gastric pH1 and intestinal pH7.4 at 20 and 37C of the gelled beads were determined. Encapsulation efficiency of cross-linked and gelled beads were 31.120.75 to 44.66 +/- 0.78% and 94.28 +/- 0.46 to 98.64 +/- 1.08%, respectively. Statistical analysis of the results revealed that the effect of maltodextrin content on particle volumes, swelling rates and release rates was significant. Additionally, the release rate was significantly affected from temperature and pH. Practical ApplicationsOleuropein extraction process from olive leaf was performed effectively and practical according to the most of method. Therefore, it is available for analysis and large-scale extraction processes. In process of encapsulation of hydrophilic compounds, low yield by cross-linking and high efficiency by immobilization were demonstrated. And, some properties of the beads (encapsulation efficiency, particle size, swelling rate, microstructure and release profiles) which produced by immobilization were analyzed. The obtained data from this study is thought to be guiding for food industries, nutraceutics production and pharmacy. High efficient cross-linking process for hydrophilic components could be improved.
  • Küçük Resim Yok
    Öğe
    Rheological and microstructural characterization of royal jelly at different temperatures
    (Wiley, 2019) Sarıcaoğlu, Furkan Türker; Cinar, Aycan; Demircan, Hüseyin; Oral, Rasim Alper
    In this study, effect of temperature (4, 10, 25, and 35 degrees C) on microstructural and rheological properties of royal jelly (RJ) was investigated. Our results indicated that pH and proximate composition of RJ was insignificantly affected by temperature, but degrees Brix values increased. Microstructural images showed that RJ particles were homogeneous at 10 and 25 degrees C, but swelled at 35 degrees C. RJ samples showed shear thinning behavior with yield stress. The increasing temperature caused the increase of yield stress due to swelling of particles. All samples were characterized as weak gel-like behavior because G(') > G('') at up to 100 rad/s. Three interval thixotropic test (3ITT) showed that RJ samples could partially recover after high shear deformation, but increasing temperature decreased recovery percentage of samples. This study revealed that the temperature of RJ should never exceed to 10 degrees C to obtain better recovery during the processing. Practical applications Apicultural products such as royal jelly (RJ) have become very important nutritional products in recent times due to bioactive properties and are increasingly attracted by consumers. Bioactive properties of RJ can highly be deteriorated by process temperature and storage conditions. RJ has creamy and milk-like structure and contains high amounts of proteins and carbohydrates. Therefore, the rheological characterization of RJ can provide significant information about structure, freshness, end product quality for consumers, as well as process equipment design and energy consumption for manufacturers. The freshness of RJ is determined with the analysis of 10-HDA, furosine, superoxide dismutase and 57 kDa proteins. This study revealed that the rheological characterization of RJ at different temperatures may be helpful to estimate freshness and process conditions easier than analytical methods.
  • Küçük Resim
    Öğe
    Sıcaklık ve Farklı Kıvam Verici Maddelerin Ketçabın Reolojik Özellikleri Üzerine Etkileri
    (2018) Bıldır, Büşra; Demircan, Hüseyin; Oral, Rasim Alper
    Bu araştırmada, ketçap formülasyonuna üç farklı (guar gam, ksantan gam ve modifiye mısır nişastası) hidrokolloid ayrı ayrı ilave edilerek laboratuvar ortamında ketçap üretimi yapılmıştır. Hidrokolloid eklenerek üretilen ketçap numunelerinin reolojik davranışları, Anton Paar MCR 302 marka/model reometre cihazı kullanılarak 1-100 s-1 kayma hızı aralıklarında ve geniş bir sıcaklık aralığında (10- 50 °C) incelenmiştir. Elde edilen sonuçlar, reometre cihazının yazılım programı (RheoCompass 1.21) kullanılarak Power Law ve Herschel–Bulkley modellerine uygun olarak modellenmiştir. Ön denemeler sonucunda ketçabın salçadan üretilmesi durumunda ideal kıvam değerinin sağlanmasında (guar gam ve ksantan gam için) kıvam arttırıcının %1 oranında eklenmesinin uygun olduğu görülmüştür. Modifiye mısır nişastasının %1’lik ilavesinin ise yapısal bütünlüğü ve sürekliliği sağlamadığı da görülmüştür. Sıcaklığın ketçabın reolojik özellikleri üzerine en iyi etkinin guar gam tarafından sağlandığı belirlenmiştir. Bu sonuçlar ketçap üretiminde üretim koşullarını belirlemek ve standardizasyonu sağlamak için önem arz etmektedir.