Yazar "Parlak, Mahmud Ekrem" seçeneğine göre listele

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    Characterization of pomegranate peel extract loaded nanophytosomes and the enhancement of bio-accessibility and storage stability
    (Elsevier Sci Ltd, 2023) Dundar, Ayse Neslihan; Ozdemir, Sebahat; Uzuner, Kubra; Parlak, Mahmud Ekrem; Sahin, Oya Irmak; Dagdelen, Adnan Fatih; Saricaoglu, Furkan Turker
    Nano-phytosomes are lipid-based nano-carriers and rapidly growing technology for products containing phytochemicals. In this study, pomegranate peel extract (PPE) loaded nanophytosomes (NP) were prepared with phosphatidylcholine (PC) based on thin layer hydration method. The characterization of NP such as entrapment efficiency (EE), particle size, poly-dispersity index (PDI),.-potential and microstructural properties was studied and in vitro bioaccessibility and storage stability of bioactive properties were investigated. The highest EE was determined as 94.99 %, indicating a unique ability as nano-carrier. PPE-loaded NPs showed good characteristics, such as lower PDI values (<0.5), lower particle size (166.70-144.40 nm), and spherical shape of microstructure. All NP complexes showed significant bioaccessibility with TPC, CUPRAC, and ABTS values >50 % in the intestinal medium. The lowest TPC and color difference (.E) during 28 days of storage were found at 4.C, although all NP samples showed better stability at all storage temperatures up to 21 days.
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    Characterization of Solution Blow Spun Poly(Lactic) Acid Based Nanofibers Containing Sucuk Spice Mix Essential Oils
    (Springer, 2023) Ozcan, Iklime; Saricaoglu, Furkan Turker; Parlak, Mahmud Ekrem; Dagdelen, Adnan Fatih; Yigit Cinar, Aycan; Gul, Latife Betul; Tosun, Fatih
    In this study, essential oil (EO) from sucuk spice mix was incorporated into poly(lactic) acid (PLA) and nanofibers were produced via solution blow spinning (SBS). EO incorporation was performed at 0, 5, 10, 15, 20, 25, and 30% (v/w) of PLA. Mechanical, barrier, microstructural, topographical, contact angle, chemical, thermal, antioxidant, and antibacterial properties against E. coli and S. aureus were characterized. Nanofibers were not soluble in water due to the hydrophobic nature of PLA. Microstructural images revealed that beadles and uniform nanofibers can be produced with SBS, and EO addition decreased the average fiber diameter. The surface topography of nanofibers was improved by increasing EO concentration. Melting and glass transition temperatures decreased and the thermal stability of nanofibers increased with EO addition. Nanofibers containing EO at 30% had the highest antioxidant capacity (40.02%). Nanofibers containing 20, 25, and 30% of EO had greater growth inhibition against Staphylococcus aureus and Escherichia coli. As a result, PLA-based nanofibers containing sucuk spice mix EO can be produced with SBS, and nanofibers containing 20, 25, and 30% EO could be a promising system not only in drug delivery systems but also in food packaging.
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    Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched Boba Balls
    (Mdpi, 2022) Dundar, Ayse Neslihan; Uzuner, Kubra; Parlak, Mahmud Ekrem; Sahin, Oya Irmak; Saricaoglu, Furkan Turker; Simsek, Senay
    Boba balls or pearls have recently gained popularity for beverages or food toppings. Boba balls could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite Boba balls enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the Boba mix's viscoelasticity and decreased the Boba balls' hardness. The increasing PPE ratio significantly (p < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the Boba balls, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p < 0.05) improved by preserving PPE from the mouth and gastric medium, and Boba balls showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of Boba balls without affecting sensory properties.
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    Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels
    (Elsevier, 2023) Sahin, Oya Irmak; Uzuner, Kubra; Dundar, Ayse Neslihan; Parlak, Mahmud Ekrem; Gul, Latife Betul; Dagdelen, Adnan Fatih; Simsek, Senay
    Food gels have become attractive due to their biocompatibility, environment-friendly characteristics, and wide array of medical and food applications. One of the main design principles of a functional food matrix is the encapsulation, protection, and controlled release of nutraceuticals. The present study utilized two products having great interest recently, phycocyanin and honey, which were embedded in a gel-type delivery system composed of different concentrations of alginate (0.5, 1.0, 1.5, and 2.0 g/100 mL) and gelatin (7 g/100 mL). The phycocyanin-honey gel balls (PHB) were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and total phenolic content release kinetics. The increasing alginate concentration significantly increased (p<0.05) total phenolic content. Also, increasing alginate ratios caused sheet-like inner layers observed in scanning electron microscopy (SEM) images. In vitro digestibility of phenolic content derived from both honey and phycocyanin was significantly improved (p<0.05) and protected from the mouth and gastric medium by hydrogel structures of alginate and gelatin. PHB showed high release (>approximate to 85 %) and bio-accessibility (>approximate to 84 %) of phenolic content in the intestinal medium. Consequently, alginate could be successfully used at 1.5 g/100 mL concentration with gelatin to enhance the functionality and bio-accessibility of functional ingredients without affecting sensory properties.
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    Lyophilized nano-liposomal system for red onion (Allium cepa L.) peel anthocyanin: Characterization, bioaccessibility and release kinetics
    (Elsevier, 2023) Sahin, Oya Irmak; Dundar, Ayse Neslihan; Uzuner, Kubra; Parlak, Mahmud Ekrem; Dagdelen, Adnan Fatih; Saricaoglu, Furkan Turker
    In recent years, there has been extensive research on valorization of food wastes and a growing interest in nano-liposomal systems for food applications. This paper discusses the case of phosphatidylcholine base-dnanophytosomes loaded with anthocyanins extracted from red onion (RNPs) to overcome the bio-stability during digestion. The characterization of lyophilized RNPs in terms of entrapment efficiency, particle size, poly-dispersity index (PDI), zeta-potential, morphological properties, in vitro bioaccessibility and release kinetics were investigated. Entrapment efficiency was determined as 78.63% with lowest particle size (177.73 nm) and PDI value (0.45) and non-dense spherical microstructure for RNP6 (red onion peel anthocyanin extract: soybean phosphatidylcholine at 1:6 ratio). Apart from the particle size, entrapment efficiency was determined higher than 75%, which indicates good entrapment. Additionally, from the cumulative release of RNPs concluded as a successful nano-structure with a two-fold increase in intestinal medium. However, poor Carr index and Hausner ratio suggest some limitations of the current nanoliposomes process which could be further improved. Red onion peel wastes, which are typically discarded, can serve as excellent sources of anthocyanins, and its preparation to nanophytosomes could be used as functional food ingredient or food supplements.
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    Nanophytosomes as a protection system to improve the gastrointestinal stability and bioavailability of phycocyanin
    (Elsevier, 2022) Sahin, Oya Irmak; Dundar, Ayse Neslihan; Ozdemir, Sebahat; Uzuner, Kubra; Parlak, Mahmud Ekrem; Dagdelen, Adnan Fatih; Saricaoglu, Furkan Turker
    Nano-phytosomes (NP), lipid-based nano-carriers, were used to encapsulate the phycocyanin. Phycocyanin (Phy) is known for its important biological properties with low bioavailability and low stability. The aim of the study was to prepare phosphatidylcholine (PC) based Phy loaded NP to overcome the bioavailability and storage stability issues. The characterization of NP such as entrapment efficiency (EE), particle size, poly-dispersity index (PDI), zeta-potential and microstructural properties was conducted and in vitro bioaccessibility and storage stability of bioactive properties were investigated. The highest EE was determined as 81.92% however with a loading capacity (LC) of 58.12%. Phy-NPs showed good characteristics, such as low PDI values (<0.5), low particle size (106.13-134.10 nm), and non-dense spherical shape of microstructure. All NP complexes showed significant bioaccessibility with total phenolic content (TPC) values greater than 50% in intestinal tract. Unfortunately, PC based NP did not show a clear-cut pattern of TPC and color protection of Phy via increased PC content.
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    Production and characterization of biodegradable bi-layer films from poly (lactic) acid and zein
    (Elsevier, 2023) Parlak, Mahmud Ekrem; Uzuner, Kubra; Kirac, Fatma Tuba; Ozdemir, Sebahat; Dundar, Ayse Neslihan; Sahin, Oya Irmak; Saricaoglu, Furkan Turker
    Recently, packaging industry has turned to biodegradable packaging, and poly(lactic acid) has become the most remarkable polymer. However, the high oxygen permeability of PLA films significantly limits their use. Therefore, this study, it was aimed to improve the oxygen barrier properties of PLA films without adversely affecting the mechanical and water vapor barrier properties. Biodegradable PLA-Zein bi-layer films were produced by changing PLA and zein thickness. Transparent and UV barrier bi-layer films were obtained. Mechanical properties of PLA films were improved by the production of bi-layer films. Water vapor permeability of bi-layer films increased whereas the permeance decreased with zein coating of PLA. Multi-criteria decision hierarchy was used to select the best bi-layer films based on mechanical, permeance, and opacity results. Oxygen barrier properties of PLA film significantly improved by zein coating, and hydrophobicity of PLA film was not affected by zein coating. The crystallization and melting temperatures of films decreased when compared to PLA films, supporting the mechanical results. Homogeneous, non-porous, and smooth film surface was obtained and zein layer was in good compatibility with PLA layer. These results suggest that zein coatings could be used to decrease oxygen permeability of PLA films without negatively affecting other properties.
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    Yüksek basınç homojenizasyon işleminin mercimek protein izolatının ara yüzey reolojik özellikleri üzerine etkisi
    (Bursa Teknik Üniversitesi, 2022) Parlak, Mahmud Ekrem; Sarıcaoğlu, Furkan Türker
    Hayvansal proteinlerin üretim aşamaları bitkisel proteinlerin üretimine kıyasla 250 kata kadar daha fazla sera gazı salınımına sebep olmaktadır. Artan dünya nüfusu, hayvansal ağırlıklı beslenme alışkanlıkları ve her geçen gün artan ortalama sıcaklıklar insanlığın mevcut beslenme alışkanlıklarının sürdürebilir olmadığını açıkça ortaya koymaktadır. Bu sebeple gıda biliminde genelde hayvansal proteinlere kıyasla daha düşük fonksiyonel özellik sergileyen bitkisel proteinlere doğru bir yönelim söz konusudur. Gıda biliminde yapılan çalışmalarla bitkisel proteinlerin yapıları, proteinin fonksiyonel özelliklerini geliştirecek şekilde modifiye edilmeye çalışılmaktadır. Bu amaçla kullanılan yöntemlerden yüksek basınç homojenizasyonu (YBH), proteinlerin besin değerini kaybetmesine sebep olmayan, herhangi bir istenmeyen ürün vermeyen, gelecek vadeden çevre dostu bir gıda uygulamasıdır. Bu uygulamada proteinler, yüksek basınç altında çok dar bir geçitten geçmeye zorlanır ve geçitin içerisinde oluşan fiziksel stres protein moleküllerinin yapısında değişimlere sebep olur. Bu çalışmada YBH uygulanmış mercimek proteini izolatlarının fonksiyonel özelliklerindeki modifikasyonların modern ve isabetli bir analiz yöntemi olan ara yüzey kayma reolojisi (AYKR) ile incelenmesi amaçlanmıştır. Bu yöntemde proteinlerin birbiri içinde çözünmeyen iki ortamın kesiştiği ara yüzeye adsorbsiyonu sonucunda oluşturdukları ara yüzey filminin viskoelastik yapısı inclenmektedir. Proteinlerin stabil köpük ve emülsiyon yapıları oluşturabilmesi, hava-su ve yağ-su ara yüzeylerine adsorpsiyonu sonucunda elastik iki boyutlu jel yapıları oluşturması ile ilişkilidir. Çalışma kapsamında mercimekten izole edilen mercimek proteini izolatları (MPİ), 0 MPa, 50 MPa, 100 MPa ve 150 MPa basınç altında YBH uygulamasından geçirilmiştir. YBH uygulanan MPİ'nın stabil köpük ve emülsiyon yapıları oluşturma kabiliyetinde olumlu değişiklikler gözlenmiştir. YBH uygulanmayan ve 0 MPa, 50 MPa, 100 MPa, 150 MPa basınçları altında homojenize edilen MPİ'nın pH 2,0 tampon çözeltide süspanse edilmesiyle hazırlanan çözeltilerde köpük kapasitesi (KK) değerleri sırasıyla %72,67±4,30, %73,33±1,26, %83,33±2,61, %77,33±3,43 ve %76,67±4,30; hava-su ara yüzey gerilimleri sırasıyla 54,16, 47,27, 35,40, 36,98 ve 35,87 mN/m; hava-ara yüzeyindeki depo modülleri ise sırasıyla 0,68, 1,55, 2,93, 2,50 ve 2,61 mPa.m olarak belirlenmiştir. Ayrıca aynı süspansiyonlar ay çiçek yağı ile analize alınarak emülsiyon aktivitesi indeksi değerleri sırasıyla 610,20±36,33, 617,54±36,95, 803,69±25,80, 660,43±42,49 ve 658,29±53,68 m2/g; yağ-su ara yüzey gerilimi değerleri 13,13, 13,00, 10,75, 12,68 ve 13,00 mN/m; yağ-su yüzeyindeki depo modülleri ise sırasıyla 7,98, 9,76, 15,04, 10,76 ve 9,95 mPa.m olarak belirlenmiştir. Bu değerler üzerinden 50 MPa basınca kadar uygulanan YBH'nun MPİ'nın asidik koşullarda hava-su ve yağ-su ara yüzey aktivitesinin arttığı tespit edilmiştir. Ayrıca çalışma kapsamında YBH uygulanmış MPİ'nın farklı pH değerlerindeki süspansiyonlarındaki ara yüzey aktiviteleri de incelenmiştir. Çalışma sonucunda YBH uygulamasının bitkisel proteinlerin fonksiyonel özelliklerini arttırma konusunda başarılı olduğunun yanı sıra AYKR ile proteinlerin fonksiyonel özelliklerinin bilimsel metodolojiye uygun ve isabetli bir şekilde tespit edilebildiği ortaya konmuştur.