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    Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes
    (Wiley, 2022) Alasalvar, Hamza; Alasalvar, Gamze Kocer; Yildirim, Zeliha
    This study was conducted to evaluate the effects of partial use of hazelnut oil microcapsules (HOM) instead of animal fat on beef burgers. For this purpose, the burgers were prepared with the replacement levels of 10%, 25%, and 50% of animal fat by HOM. The incorporation of HOM decreased lipid content (from 13.42% to 9.23%) in the burgers. Lipid reformulation improved the fatty acid profiles. The saturated fatty acid content, atherogenic index, and thrombogenic index of burgers decreased from 43.11% to 29.69%, 0.59 to 0.33, and 1.26 to 0.73, respectively. The replacement level of 50% resulted in the lowest thiobarbituric acid reactive substances value. No changes were measured for hardness and gumminess up to the replacement level of 25%. According to these findings, the use of HOM as an animal fat substitute can enhance the nutritional and cooking characteristics and fatty acid profiles of the burgers without affecting sensory acceptability. Novelty impact statement Hazelnut oil microcapsules (HOM) were used for the first time as a fat substitute in burgers. The use of HOM improved the fatty acid profiles and decreased the lipid oxidation of burgers. Consequently, fat replacement with HOM could be an alternative approach to reduce fat content and manipulate the fatty acid profile of the burgers.
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    Encapsulation of SE-P47 phage specific to Salmonella Enteritidis and evaluation of its stability
    (Wiley, 2024) Alasalvar, Gamze Kocer; Yildirim, Zeliha
    This study was conducted to encapsulate the bacteriophage SE-P47 target to Salmonella Enteritidis by extrusion method and to examine its stability. Screening and optimization of effective factors in the encapsulation process were performed using fractional factorial design and face-centered central composite design, respectively. The optimum Na-alginate concentration and the ratio of coating material to phage for the encapsulation of SE-P47 phage were 1.5% (v/v) and 2:1, respectively. At the optimum encapsulation point, the highest encapsulation efficiency (98.52%), smallest capsule size (1.28 mm), and highest phage titer were achieved. When exposed to heat treatment at 80 degrees C for 30 min, pH 2 and simulated gastric fluid (pH 2.0) for 120 min, the encapsulated phage maintained almost its stability, but the free (non-encapsulated) phage almost lost its activity. Phage release from beads in simulated intestinal fluid reached 100% in 4 h. In addition, free and encapsulated phage completely maintained their activity for 12 months at 4 and 25 degrees C. The Salmonella phage encapsulated in this study exhibits high stability in harsh conditions. Thus, this encapsulated phage has the potential to be used as a biocontrol agent or therapeutic purposes in the food chain.