Yazar "Saricaoglu, Furkan Turker" seçeneğine göre listele
Listeleniyor 1 - 20 / 38
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking(Wiley, 2024) Gurbuz, Zeynep; Sengul, Mustafa; Erkaya-Kotan, Tuba; Saricaoglu, Furkan TurkerThe development of edible films, which serve as a safe alternative to synthetic polymers by utilising by-products from the agricultural industry, has become a focus of research as they contribute to the sustainable use of resources. In the present study, quince seed gel (QSG) and whey protein concentrate (WPC) (1:1 w/w) were used as base components to develop edible films using glycerol as a plasticiser. The proteins were sonicated to denature and then the proteins were modified by cross-linking with the enzyme transglutaminase (TGase). The thickness, moisture content, solubility, permeability and digestibility of each edible films were investigated. In addition to the morphological, mechanical, optical, thermal and structural properties, the edible films were further characterised. The thickness, moisture, water vapour and oxygen permeability and the water solubility of the films were positively influenced by the cross-linking and the digestibility of proteins decreased with the cross-linking. A remarkable change in the secondary structures was observed in the FTIR spectra of the films. The stronger networks and their smooth surface of crosslinked films were confirmed by AFM images. The results of this research shows that QSG/WPC films cross-linked with TGase have potential for use in food packaging systems due to their advantages and may be an attractive alternative to synthetic materials in further studies. Innovative edible composite films were developed based on a new hydrocolloid-source gel from quince seed. Also, whey protein concentrate, an important by-product, was used as protein source. Transglutaminase (TGase) has been employed as a crosslinking agent. The mechanical, physico-chemical properties and thermal stability, surface structure and existing bonds were analysed. imageÖğe Ammonia-responsive thermoplastic starch films incorporated with gallic acid-cobalt metal-organic frameworks (GA/Co-MOF) for real-time tracking of shrimp freshness(Elsevier, 2026) Yilmaz, Mustafa Tahsin; Parlak, Mahmut Ekrem; Uzuner, Kubra; Yildiz, Zehra Irem; Dundar, Ayse Neslihan; Sahin, Oya Irmak; Saricaoglu, Furkan TurkerDeveloping ammonia-responsive biopolymer-based smart films with strong mechanical properties and reliable visual freshness indicators is a significant research focus. Integrating cobalt-based metal-organic frameworks (CoMOF) into a polymer matrix is a contemporary method for manufacturing intelligent packaging materials, primarily due to their rapid responsiveness to ammonia. This study successfully synthesized an ammonia-sensitive Co-MOF by using gallic acid as the ligand (GA/Co-MOF) and integrated them into a thermoplastic starch (TPS) matrix, creating high-performance, multifunctional TPS-based intelligent active composite films (TPS/Co-MOF). FTIR analysis indicates that cobalt exhibits a strong affinity for the carboxy and hydroxy groups of gallic acid, leading to the formation of spherical aggregates, which have diameters of between 600 and 1000 nm, as visualized using SEM. A thorough analysis assessed the impact of GA/Co-MOF on the films' physicochemical, water barrier, and morphological properties, as well as their color, optical, UV-blocking, and material characteristics (thermal, crystallographic, molecular, and mechanical) and ammonia-responsive performances. The GA/Co-MOF nanofillers were uniformly dispersed in the TPS matrix, significantly enhancing tensile strength (from 4.35 to 5.29 MPa), elongation at break (from 122.97 to 153.7 %), puncture force (from 612.78 to 1069.96 g), puncture deformation (from 3.78 to 4.87 mm), water resistance, and UV-blocking abilities. Additionally, the films exhibited improved thermal stability, toughness, elasticity, and ammonia-sensitive discoloration properties. Notably, the TPS/Co-MOF films enabled effective real-time visual monitoring of shrimp freshness, with a faster color response time than existing nanocomposite films, making them promising for active and intelligent food packaging. These findings highlight the significant potential of TPS/Co-MOF films to meet the demands of safe packaging solutions with superior mechanical performance and freshness monitoring.Öğe Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures(Bursa Teknik Üniversitesi, 2018) Saricaoglu, Furkan Turker; Turhan, SadettinIn this study, antimicrobial and antioxidant properties of thyme (Thymus vulgaris L., TEO), rosemary (Rosmarinus officinalis L., REO) and clove essential oils (Syzygium aromaticum L., CEO) and their mixtures (TEO/REO, TEO/CEO, REO/CEO and TEO/REO/CEO) at 1/1 ratio have been evaluated. The agar well diffusion method has been used for screening the antimicrobial activity against Bacillus subtilis, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus. For the antioxidant capacity of essential oils and their mixtures, FRAP and DPPH scavenging activity methods have been applied. All of the essential oils and their mixtures have shown an antimicrobial activity against the test microorganisms and an increased antioxidant capacity. TEO has displayed the highest inhibition zones against B. subtilis, E. coli O157:H7, L. monocytogenes and S. aureus. In general, the mixing of TEO with other essential oils has caused a decrease of its antimicrobial activity when compared with TEO alone. The lowest antimicrobial activity has been observed from REO alone and mixing REO with TEO and/or CEO has led to an increase of the antimicrobial activity of REO. The FRAP value of essential oils and their mixtures have ranged from 254.83 to 721.16 mM Fe (II)/mL, while the DPPH scavenging activity values have ranged from 0.155 to 4.121 ?L oil. All the essential oils and their mixtures have displayed an antioxidant capacity, however the highest antioxidant capacity have been determined by using CEO in both methods, followed by TEO, and REO has showed the lowest antioxidant capacity. These results support the utilization of essential oils extracted from thyme, rosemary and clove and their mixtures at 1/1 ratio as a natural antimicrobial and antioxidant agent in the food industry.Öğe Buğday Rüşeyminden Ultrason Destekli Üçlü Faz Ayırma Yöntemi ile Yağ, Protein ve Polisakkaritlerin Eşzamanlı Olarak Ekstraksiyonu(2022) Odabaş, Halil İbrahim; Koca, İlkay; Saricaoglu, Furkan Turker; Tekgüler, BelkisBu çalışmada, bir değirmencilik endüstrisi yan ürünü olan buğday rüşeyminden yağ, protein ve polisakkaritlerin eşzamanlı olarak ekstraksiyonu için ultrason destekli üçlü faz ayırma (UDÜFA) yöntemi kullanılmıştır. Yağ, protein ve polisakkarit verimleri üzerine amonyum sülfat konsantrasyonu, t-bütanol oranı, pH, ekstraksiyon süresi, genlik ve vurgu aralığı değişkenlerinin etkileri tek faktör analizleri ile belirlenmiştir. Tek-faktör analizlerine dayanarak, maksimum seviyede yağ, protein ve polisakkarit ekstraksiyonu için yanıt yüzey yöntemi kullanılarak UDÜFA süreci optimize edilmiştir. Optimum ekstraksiyon koşulları %30 amonyum sülfat konsantrasyonu, 1 t-bütanol oranı, 4.49 pH, 15 dakika ekstraksiyon süresi, 35 °C ekstraksiyon sıcaklığı, % 65.04 genlik ve % 51.11 vurgu aralığı olarak belirlenmiştir. Belirlenen optimum koşullarda tahminlenen yağ, protein ve polisakkarit verimi sırasıyla %8.78, %17.98 ve %1.58 olarak belirlenmiştir. Elde edilen modelin doğrulanması çalışmasında tahminlenen ve deneysel verim değerleri arasında yüksek uyum bulunmuştur. UDÜFA yöntemi, üçlü faz ayırma (ÜFA) ve geleneksel yağ, protein ve polisakkarit ekstraksiyon yöntemleri karşılaştırılmıştır. UDÜFA yönteminin kullanımı ile ÜFA ve geleneksel yöntemlere göre daha yüksek yağ, protein ve polisakkarit verimi elde edilmiştir. UDÜFA, ÜFA ve geleneksel yöntemlerle elde edilen yağ, protein ve polisakkaritlerin fizikokimyasal, yapısal, fonksiyonel ve biyoaktif özellikleri karşılaştırılmıştır. Genel olarak UDÜFA, ÜFA ve geleneksel hekzan ekstraksiyonu ile elde edilen yağların fizikokimyasal özellikleri benzerdir. Yağların biyoaktif özellikleri UA-TPP ve TPP yönteminde geleneksel hekzan ekstraksiyonu yöntemine göre daha iyidir. UDÜFA ve ÜFA yöntemleri ile elde edilen proteinlerin fonksiyonel özellikleri, geleneksel alkali ortamda çözündürme/izoelektrik noktada çöktürme yöntemi ile elde edilen proteinden daha iyidir. UDÜFA ve ÜFA yöntemleri ile elde edilen polisakkaritlerin biyoaktif özellikleri (antioksidan aktivite, glukoz absorbsiyonu kapasitesi ve safra asidi bağlama kapasitesi) geleneksel sıcak su ekstraksiyonuna göre daha iyidir. Sonuçlar UDÜFA ve ÜFA yöntemlerinin buğday rüşeyminden yağ, protein ve polisakkaritlerin tek aşamalı ekstraksiyonu için etkili yöntemler olduğunu ortaya koymaktadır.Öğe Cassava starch films with green-synthesized ZnO nanoparticles from date palm pits for active packaging(Elsevier Sci Ltd, 2025) Torche, Assala; Chouana, Toufik; Akachat, Belkis; Rekbi, Fares Mohammed Laid; Rahmani, Youcef; El Hadj, Mohamed Didi Ould; Saricaoglu, Furkan TurkerCassava starch-based nanocomposite films were developed by incorporating green-synthesized zinc oxide nanoparticles (ZnO NPs) from date palm pits. ZnO NPs (0-4 wt%) were synthesized using a plant-mediated approach and embedded into starch matrices. XRD, UV-Vis, FTIR, and SEM confirmed successful synthesis and uniform dispersion of hexagonal ZnO NPs (approximate to 63.7 nm). The films exhibited enhanced UV-light shielding and reduced moisture content. At higher NP loadings, surface roughness and agglomeration increased, reducing tensile strength. Differential scanning calorimetry showed a decrease in glass transition temperature (92.8 degrees C to 85.0 degrees C), suggesting increased molecular mobility. Antimicrobial tests revealed strong, dose-dependent activity against Staphylococcus aureus and Bacillus cereus, but not Escherichia coli or the fungi Botrytis cinerea and Alternaria alternata, likely due to limited ZnO release and bacterial cell wall differences. These results demonstrate the potential of cassava starch/ZnO films as sustainable, antimicrobial packaging materials to extend the shelf life of perishable foods.Öğe Characterization of biodegradable bi-layer films from thermoplastic starch and poly-l-lactic acid(Wiley, 2024) Parlak, Mahmut Ekrem; Uzuner, Kubra; Ozdemir, Sebahat; Kirac Demirel, Fatma Tuba; Dundar, Ayse Neslihan; Sahin, Oya Irmak; Saricaoglu, Furkan TurkerThis study aimed to enhance the oxygen barrier properties of polylactic acid (PLA) film, a biodegradable packaging material with high oxygen permeability (OP). Bi-layer films were produced by coating thermoplastic starch (TPS) onto PLA films in various ratios while maintaining constant film thickness. The mechanical, optical, barrier, thermal, hydrophobicity, moisture sorption, and microstructural properties of the films were analyzed. Increasing the TPS ratio elevated moisture content (MC), water uptake, solubility, and opacity while enhancing UV barrier properties. TPS coating reduced tensile and burst strength but increased the burst deformation of the bi-layer films. Bi-layer film production resulted in a water vapor permeability increase of 59.26%-94.44% compared with neat PLA while decreasing OP by 2.52%-29.66%. The equilibrium moisture content (EMC) rose with higher TPS ratios, displaying type II isotherms. FTIR analysis indicated no chemical interactions between PLA and TPS. Increasing the TPS ratio decreased PLA crystallinity, supporting the mechanical and barrier properties of the bi-layer films. Neat and bi-layer films exhibited smooth, homogeneous surfaces, with a visible interface in the cross-section of the bi-layer films. In conclusion, TPS shows promise as an alternative to improve oxygen barrier properties in PLA films without adversely affecting other properties.Öğe Characterization of cakes produced with different legume aquafaba(Elsevier, 2025) Konal, Gozde; Dundar, Ayse Neslihan; Sahin, Oya Irmak; Parlak, Mahmut Ekrem; Saricaoglu, Furkan TurkerThis study investigates the potential of aquafaba, derived from various legumes including white chickpeas, black chickpeas, white beans, and red beans, as an egg substitute in cake production. Aquafaba samples were analyzed for physicochemical properties and functional characteristics at different pH levels. The results revealed that the foam and emulsion properties of all aquafaba samples at pH 3 were superior to those obtained at other pH values. Specifically, at pH 3, foam capacity values were approximately 238.74 f 28.54%, 231.25 f 26.52%, 237.50 f 17.68%, and 112.50 f 17.68% for aquafaba derived from white chickpeas, black chickpeas, white beans, and red beans, respectively. Aquafaba derived from white chickpeas demonstrated the highest foam stability at pH 3 (92.43 f 0.61%), followed by black chickpeas (86.96 f 3.30%). Similarly, emulsion capacity at pH 3 was highest for aquafaba derived from white chickpeas (41.14 f 11.73%), followed by black chickpeas (65.33 f 26.28%), white beans (28.94 f 37.69%), and red beans (49.65 f 9.57%). Emulsion stability was measured as 100% for aquafaba derived from white chickpeas, black chickpeas, and white beans at pH 3, with slightly lower values observed for aquafaba from red beans. Furthermore, aquafaba derived from different legumes exhibited varying protein contents at pH 3, ranging from 17.75 f 0.05% to 19.20 f 0.09%. Cake production with aquafaba as an egg substitute was conducted at pH 3, with analyses including moisture, ash, protein, fat, color, texture, specific volume, weight loss, and sensory evaluation. Results indicate the potential of aquafaba as a versatile egg substitute in cake formulations, with promising foam and emulsion properties, protein content, and sensory attributes.Öğe 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 TurkerNano-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.Öğe 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, FatihIn 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.Öğe CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ(2025) Demircioğlu, Fatma; Dundar, Ayse Neslihan; Şahin-Cebeci, Oya Irmak; Saricaoglu, Furkan TurkerMikroalgler, protein, yağ asitleri, mineral, vitamin, fenolik ve antioksidan gibi besinsel bileşenleri sayesinde düşük besin değerine sahip glütensiz ekmek gibi yeni ve fonksiyonel ürünlerin geliştirilmesinde bir besin kaynağı olarak kullanılabilmektedir. Bu çalışmada, mısır ununa %1, 3, 6 ve 10 oranlarında Chlorella vulgaris ilave edilerek üretilen mısır ekmeklerinin (CME) fizikokimyasal, fonksiyonel ve duyusal özellikleri incelenmiştir. Chlorella ilavesi, protein, kül, yağ, su tutma kapasitesi ve antioksidan değerlerinde artışa, nem, hacim ve duyusal parametrelerde ise azalmaya neden olmuştur. Duyusal değerlendirmede kontrol ekmeği en yüksek puanları alırken, Chlorella’nın kendine has rengi, kokusu ve tadı tüketici kabul edilebilirliğini düşürmüştür. Besinsel olarak en zengin örnek olan CME-10, yüksek mineral ve protein içeriği ile toplam fenolik madde (ekstrakte edilebilir, hidrolize edilebilir) ve antioksidan kapasite (ABTS, CUPRAC ve DPPH) açısından kontrol örneğinden istatistiksel olarak önemli düzeyde yüksek belirlenmiştir.Öğe Deep eutectic solvent as plasticizing agent for the zein based films(Elsevier, 2024) Yilmaz, Mustafa Tahsin; Kul, Ebubekir; Saricaoglu, Furkan Turker; Odabas, Halil Ibrahim; Taylan, Osman; Dertli, EnesThis study explores, the impacts of incorporating of deep eutectic solvent (DES) as plasticizer on the characteristics of zein films. Investigation focused on examining the mechanical, thermal, surface, and microstructural properties of zein films that were plasticized using DES. The findings of the study revealed that by adding DES to zein films, there was an observed improvement in transparency. Additionally, it was observed that up to a 20% addition of DES led to a reduction in water vapor permeability (WVP). However, beyond this level, the WVP increased as the surface hydrophobicity decreased. The films that were plasticized with DES showed higher tensile and burst strength values than control. However, there was a decrease in the elongation at break and burst distance, except for the film containing 30% DES. The addition of DES as plasticizer resulted in smoother surface morphology compared to the control, and all films revealed homogeneous and non -porous surface and crosssection microstructure. The films plasticized with DES displayed three different thermal degradation temperatures resulting in higher thermal stability. The FT-IR spectrum of films showed similar backbone structure including Amide I, II and III bands. However, 5% DES plasticized film showed different secondary structural peaks of Amide I band due to lower alpha-helix and higher beta-sheet and random coil content. The findings of this investigation indicate that the employment of DES as plasticizer in biodegradable polymer films can yield enhanced mechanical and barrier characteristics compared to conventional plasticizers, thus demonstrating its potential for effective use.Öğe Development and characterisation of polylactic acid/cinnamon bark oil films: Phenolic migration into various food simulants(Elsevier, 2025) Foong, Han Lyn; Sulaiman, Rabiha; Azman, Ezzat Mohamad; Ashari, Rozzamri; Saricaoglu, Furkan Turker; Langowski, H. C.; Hanani, Z. A. NurIn this study, polylactic acid (PLA)/cinnamon bark oil (CBO) films were prepared via solvent casting method and characterised for their physical, optical, mechanical, and antioxidant properties. A 15 % loading of CBO significantly (p < 0.05) improved the water vapour barrier, tensile strength, and elongation at break, while its effects on film thickness and water solubility were insignificant (p >= 0.05). At a 30 % CBO concentration, the films exhibited over 99 % UV light blockage at wavelengths of 200, 280, and 400 nm. Antioxidant assays demonstrated strong radical scavenging activities, with maximum DPPH and ABTS scavenging values of 93.30 % and 99.40 %, respectively. Controlled phenolic migration studies were conducted using aqueous (10 % ethanol), lipophilic (50 % ethanol), and acidic (3 % acetic acid solution) food simulants to investigate the behaviour of the PLA/CBO film and their antioxidant activities in various food systems. The migration results followed an exponential time-dependent trend, with the highest migration in 50 % ethanol, indicating the films' efficacy in preventing oxidative deterioration in fatty foods. These findings demonstrate the potential of PLA/CBO films as active and sustainable packaging materials, offering enhanced barrier, mechanical, and antioxidant properties compared to pure PLA films, making them promising candidates for reducing food waste and extending product shelf life.Öğe Drying kinetics and change in bioactive compounds of edible flowers: Prunus domestica(Wiley, 2023) Dundar, Ayse Neslihan; Sahin, Oya Irmak; Parlak, Mahmut Ekrem; Saricaoglu, Furkan TurkerThe aim of the study is to reveal the effect of different drying methods (hot-air drying [HAD] and freeze-drying [FD]) on flowers of Prunus domestica-white, pink, and red, methanolic extracts and their effects on polyphenolic compounds. Drying kinetics, phytochemical and antioxidant activity were investigated, and compared with each other and also with fresh samples. The modeling of the terms of Fick's diffusion equation were used to estimate the coefficients of diffusion. Drying kinetics from HAD and FD were analyzed mathematically, and obtained data was statistically analyzed to obtain best fit among all available models. The total phenolic content (TPC) of plum blossom extracts (PBEs) varied between 185.16 and 279.73 mg GAE per g dry weight sample. TPC levels increased in red and white PBE samples subjected to the FD process. However, in contrast, the TPC values of the pink PBE were in a decreasing trend with the drying process. CUPRAC levels were highest in the PBE of red flowers (1.04 mmol TE g(-1)). ABTS (65 mu mol TE g(-1)) and DPPH (47.50 mu mol TE g(-1)) levels were highest in PBE of pink flowers. ABTS values of only red-colored samples increased after HAD and FD, while antioxidant activity results decreased in all other samples. Compared to HAD, FD negatively affected quercetin and its derivative content, on the other hand positively affected the cyanidin contents. It can be concluded that different drying methods would be effective for different polyphenolic compounds depending on the pigment type of flowers. Practical applications Edible flowers have been used for their therapeutic purposes traditionally, and nowadays they gain a renewed interest as rich sources of bioactive compounds for both the food and culinary science. As a new tool for functional food development, the focus of edible flowers research is how to preserve the bioactive content. Drying is known to be the best way to avoid the perishability of edible flowers. The present work has been carried out for comparing two drying methods (HAD, FD) in terms of the bioactive changes and kinetic parameters. Our results showed that the quality attributes of Prunus flowers, rich in bioactive compounds and pigments, either preserve or enhance by FD. Mathematical modeling of drying affected by the pigment types, which is determined Jena&Das model for white flowers while Page model was the most appropriate to describe drying kinetics of red and pink flowers. It can be concluded that freeze drying can be effectively used in the dehydration of Prunus flowers and further studies can be promoted as a functional additive.Öğe 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, IlyasIn 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.Öğe 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, FatihIn 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.Öğe 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, SenayBoba 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.Öğe Explainable AI unlocks temperature-driven oscillatory viscoelastic transitions in sesame protein isolate during integrated heating-cooling cycles(Elsevier Sci Ltd, 2025) Yilmaz, Mustafa Tahsin; Alkabaa, Abdulaziz S.; Saricaoglu, Furkan Turker; Milyani, Ahmad H.; Gul, Osman; Parlak, Mahmut Ekrem; Hassanein, Wael S.The temperature-dependent viscoelastic behavior of sesame protein isolate (SePI) gels was investigated across integrated heating-cooling cycles (25-95 degrees C) under oscillatory rheometry (10 % strain, 0.1 Hz). Experiments were performed across a range of treatment conditions, including pressure levels of 0, 50, and 100 MPa and ionic concentrations (IC) of 0-200 mM. Empirical results showed that storage modulus (G ') consistently exceeded loss modulus (G ''), particularly during cooling, indicating elastic-dominant gelation. Application of pressure and ionic concentration (IC) treatments enhanced viscoelastic recovery, yet condition-specific nonlinear trends in G ' and G '' responses-particularly across temperature cycles-and associated hysteresis effects remained difficult to isolate from aggregated empirical trends alone. To address these limitations, stacking ensemble mimicry models were developed and explainable AI (XAI) methods, including SHAP values, partial dependence plots (PDPs), and variance-based sensitivity indices (VBSIs), were employed. The XGBMeta-Stacker and LGBMMeta-Stacker models predicted G ' and G '' with high accuracy, achieving R2 values above 0.94 for both training and testing sets. Despite variability and outliers in the temperature sweep dataset, both ensemble models showed strong predictive alignment with actual values, highlighting the robustness of the stacking strategy in complex rheological modeling. XAI analyses uncovered temperature-driven oscillatory viscoelastic transitions-repeated patterns unlikely to be captured when heating and cooling cycles are examined separately, particularly between 25 and 75 degrees C-highlighting the necessity of integrated cycle analysis to reveal such behavior and enabling quantitative ranking of temperature, pressure, and IC influences across the domain. Temperature emerged as the dominant driver of G ' and G '' transitions, while pressure exerted stronger effects on viscous behavior under high-intensity conditions. Integrated interpretation of SHAP, PDP, and VBSI analyses revealed condition-dependent feature dynamics and interaction effects, offering mechanistic insights inaccessible through traditional methods alone.Öğe Explainable AI-driven evaluation of plant protein rheology using tree-based and Gaussian process machine learning models(Elsevier, 2025) Yilmaz, Mustafa Tahsin; Badurayq, Salman; Polat, Kemal; Milyani, Ahmad H.; Alkabaa, Abdulaziz S.; Gul, Osman; Saricaoglu, Furkan TurkerIn this study, we conducted a comparative analysis of the explainability of Decision Tree Regressor (DTR) and Gaussian Process Regressor (GPR) models in predicting the shear stress and viscosity of sesame protein isolate (SPI) systems, employing explainable machine learning (EML) techniques to elucidate complex, nonlinear relationships among processing parameters. SPI samples were processed across pressure levels ranging from 0 to 100 MPa and ion concentration (IC) values from 0 to 200 mM. DTR model accurately predicted shear stress (R2 = 0.999), while a GPR model achieved high performance for viscosity prediction (R2 = 0.9925). Formally, the modeling task is framed as learning a predicting mapping function f : Rp -> R, where x is an element of Rp denotes the vector of predictors (pressure, IC, shear rate) and y is an element of R is the target variable (shear stress or viscosity), by minimizing a loss function such as mean squared error. Interpretation of model predictions using SHapley Additive exPlanations (SHAP), permutation importance, and partial dependence analysis revealed that pressure and IC are the most influential factors affecting shear stress and viscosity, with pressure inducing protein conformational changes that impact rheological properties. The shear rate exhibited a lesser direct impact within the systems examined. Partial Dependence Plots (PDPs) from the DTR model revealed strong, nearly linear positive relationships between pressure and shear stress, while the GPR model depicted more nuanced responses, highlighting the models' differing sensitivities. Variance-Based Sensitivity Indices (VBSIs) further quantified these influences, with pressure and IC showing higher sensitivity scores in the DTR model compared to the GPR model. Permutation importance and SHAP interaction analyses corroborated these results, emphasizing the dominant role of pressure and IC, both independently and interactively, in determining shear stress. In contrast, viscosity predictions were influenced by more distributed and subtle interactions among all features. Employing explainable machine learning techniques enables a comprehensive understanding of feature relevance in complex, nonlinear rheological systems, facilitating the elucidation of viscosity development in sesame protein systems through rheological indices. This approach ensures no bias toward formulation composition and applied pressure, offering valuable insights for optimizing formulation and processing conditions in food applications to enhance the functional properties of SPI-based products.Öğe Gelatin extraction from chicken skin by conventional and Ohmic heating methods and comparison with commercial halal gelatins(Elsevier Sci Ltd, 2024) Isik, Cigdem; Parlak, Mahmut Ekrem; Demirel, Fatma Tuba Kirac; Odabas, Halil Ibrahim; Dagdelen, Adnan Fatih; Yilmaz, Mustafa Tahsin; Saricaoglu, Furkan TurkerGelatin extraction from chicken skins using ohmic heating (OH) is a promising application in the food industry. In this study, the effects of OH parameters (electric field (5, 10, 15, and 20 V/cm) and extraction time (1, 3, and 5 h)) on the extraction yield, physicochemical, functional, rheological, thermal, and microstructural properties of chicken skin gelatin were investigated, as well as comparison with conventional extraction and commercial halal gelatins. Chicken skin gelatins obtained with OH-assisted extraction showed higher ash content resulting in more turbidity than commercial gelatins. OH parameters significantly increased the gelatin yield, and 1 h of OH treatment revealed the highest gel strength amongst the electric field applications, conventional extracted, and bovine gelatin. The melting and gelation temperatures of chicken skin gelatins were higher than bovine gelatin and OH treatment increased the thermal stability. The amino acid composition significantly changed with OH treatment, and total imino acid content, relating to the gelation properties, increased. Functional properties, water and oil binding, emulsifying, and foaming, of chicken skin gelatin were significantly higher than commercial gelatins, and OH treatment significantly increased these properties. Overall, OH extraction of gelatin from chicken skins could be a better option for less extraction time, higher extraction yield, better functionality, and higher thermal stability compared to conventional extraction. It was concluded that chicken skin gelatins extracted using OH have properties that can be an alternative to commercial gelatins, but further purification processes are required.Öğe Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate(Elsevier, 2025) Gul, Osman; Akgun, Abdullah; Karaman, Safa; Parlak, Mahmut Ekrem; Saricaoglu, Furkan Turker; Simsek, SenaySesame protein isolate (SPI) is emerging as a valuable plant-based protein with promising nutritional and functional properties. This study examined the influence of three drying techniques-hot air drying (OD), spray drying (SD), and freeze-drying (FD)-on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of SPI. While proximate composition remained unchanged, notable variations were observed in particle size, zeta potential, FTIR spectra, free sulfhydryl (-SH) groups, and surface hydrophobicity (H0), reflecting conformational modifications. OD-PI exhibited the highest denaturation temperature (81.83 degrees C) and lowest enthalpy (28.86 J/g). SD-PI demonstrated superior functional traits, including emulsion capacity (29.91 %), stability (64.83 min), foaming capacity (127.78 %), stability (47.78 %), waterholding capacity (1.81 %), and rheology, attributed to its small particle size (4.51 mu m) and high solubility (72.62 %). FD-PI showed the greatest -SH and H0 values. Importantly, SD-PI displayed enhanced digestibility, establishing spray drying as the most effective method for producing high-quality SPI for food applications.
