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Öğe Determining the impact of pre-pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice(Wiley, 2024) Yetisen, Mehmet; Baltacioglu, Cem; Baltacioglu, Hande; Uslu, HasanThe study examined the effects of three pretreatments, blanching (5, 10, and 30 min), ultrasound (15, 20, and 30 min), and steam blanching (10, 20, and 30 min) on sugarcane, assessing their impact on sugarcane juice quality parameters and aroma compounds. The control had the highest soluble solid content, while the ultrasound-15 min (US-15 min)-treated sample had the lowest, affecting pH, total acidity, and color values significantly. Color analysis showed lower L* values and less greenish tones in treated samples. The implemented pretreatments effectively reduce the browning index, with the US-20 min treatment showing the most significant reduction compared to the control sample. All pretreatments deactivated polyphenol oxidase. Carbon isotope analysis yielded significant results. Principal component analysis and hierarchical clustering linked 1,1-diphenyl-2-picrylhydrazyl (DPPH) with 2,2 '-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 5-hydroxymethyl furfural (HMF) with total phenolic content. The study also highlights significant variations in aroma compound profiles among pretreated sugarcane juice samples, with blanching for 10 min showing notable increases in specific compounds like 2-heptanone and nonanol. Hierarchical clustering showed similarities between blanching-30 min and US-30 min, contrasting with the control. Blanching-10 min had a positive impact on sugarcane juice quality. In conclusion, the study emphasized how pretreatments affect physicochemical properties and aroma compounds in sugarcane juice.Öğe Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils(WILEY, 2017) Baltacioglu, CemThe main objective of this study was to determine the effect of different frying oils and frying methods on the formation of trans fatty acids and the oxidative stability of oils. Sunflower, canola and commercial frying oils, the most commonly used oils for frying potatoes in the fast food industry, were used as the frying medium. The value for total polar compounds was highest when commercial frying oil was used in the microwave oven (22.5 +/- 1.1). The peroxide value, as an indicator of oil oxidation, was lowest for microwave oven frying (2.53 +/- 0.03). The K-232 and K-270 values were 0.41 +/- 0.04 and 0.18 +/- 0.02, respectively, for commercial frying oil in the microwave oven. The lowest free fatty acid content was recorded for the commercial frying oil used in the deep-fat fryer at 190 A degrees C. The highest iodine value was measured for sunflower oil used in the deep-fat fryer (148.14 +/- 0.07), indicating a greater degree of unsaturation. The lowest trans fatty acid value was recorded for sunflower oil in the microwave oven (0.17 +/- 0.05), with a higher overall amount of total trans fatty acids observed for oils after frying in the electrical deep-fat fryer compared to the microwave. Sunflower oil was favourable for both frying methods in terms of the trans fatty acid content.Öğe Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy(Sage Publications Ltd, 2024) Baltacioglu, Cem; Keskin, Oktay; Baltacioglu, Hande; Agcam, ErdalIn this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.Öğe Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC(Springer, 2019) Okur, Ilhami; Baltacioglu, Cem; Agcam, Erdal; Baltacioglu, Hande; Alpas, HamiSour cherry pomace derived from mashed cherries that maintains the color and beneficial properties of the cherries (Prunus cerasus L.). In this study, microwave-assisted extraction (MAE) (900 W for 30, 60 and 90 s.), high hydrostatic pressure (HHP) (400 and 500 MPa for 1, 5 and 10 min at 20 degrees C) and ultrasonic-assisted extraction (UAE) (for 5,10 and 15 min with a power of 100%) was used as novel processes. Total phenolic content (TPC), morphological changes, antioxidant activity (AA) and structural changes of cherry pomace were measured by the Folin-Ciocalteu assay, high performance liquid chromatography (HPLC), DPPH-scavenging activity, scanning electron microscopy (SEM) and Fourier transform infrared spectrometry (FTIR). According to the results, all novel technologies (MAE-HHP-UAE) increase PC and AA with respect to conventional solvent extraction method (50 degrees C and 30 min) (CSE). Among novel technologies, MAE (90 s) had highest TPC (275.31 +/- 4.26 GAE/100 g FW) and also had highest antioxidant activity (89.9 +/- 0.22%). The lowest TPC and AA values were 108.36 +/- 3.99 mg gallic acid equivalent (GAE)/100 g fresh weight (FW) and 71.30 +/- 1.21% in CSE, respectively. According to FTIR results, there are no significant structural changes in samples when different extraction techniques were applied. Individual phenolics were quantified by using HPLC for different extraction techniques. GraphicÖğe Extraction simulation of porous media by CFD: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system(Elsevier Science Sa, 2020) Turgut, Sebahattin Serhat; Feyissa, Aberham Hailu; Baltacioglu, Cem; Kucukoner, Erdogan; Karacabey, ErkanA mathematical model of coupled momentum and mass transfer including thermal degradation of trans-resveratrol from grape cane powder was developed. The experimental results, which were used for model validation, were based on a solid-liquid extraction study which was previously conducted using a semi-continuous pressurized low-polarity water (PLPW) column extraction system. During extraction, the system is considered to work under isothermal and steady-state conditions regarding heat and momentum transfer. Verification of those assumptions is also obtained by the simulation of related time-dependent physics. The used mathematical models are based on macroscopic porous medium approach with volume averaged physical properties. The resulting equations were solved using Finite Element Method by COMSOL Multiphysics (R) version 5.3a. The model enables the prediction of the temperature distribution at pre-heating period, and concentration and degradation of trans-resveratrol in the column. The model can also simulate the changes in temperature and ratio of ethanol in the aqueous extraction solvent.Öğe Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study(Springer, 2024) Baltacioglu, Cem; Yetisen, Mehmet; Baltacioglu, Hande; Karacabey, Erkan; Buzrul, SencerPulsed electrical field (PEF) treatment with 1 kJ/kg and 3 kJ/kg of energies was applied to yellow- and purple-fleshed potatoes before frying (180 degrees C for 2 min). The effects of PEF on oil content, colour and bioactive compounds were investigated. Significant oil reductions were observed for PEF-treated potatoes, >= 20% for yellow- and >= 24% for purple-fleshed potatoes, and this was also confirmed in the Fourier transform infrared (FTIR) graph. PEF-treated potatoes had significantly higher phenolic compounds and antioxidant activity than those of untreated samples. Moreover, although the frying reduced total monomeric anthocyanin (TMA) contents of the purple-fleshed potato samples compared to raw potato samples (not PEF-treated and not fried), PEF-treated samples had significantly higher TMA than the untreated (not PEF-treated but fried) samples. Raw samples and fried samples were separated according to PC1 (principal component 1) in chemometric analysis, and fried samples with and without PEF treatment were also separated according to PC2 (principal component 2). When PLS (partial least squares) regression graphs were examined, it was revealed that there was a very good correlation between the oil content and redness (a*) values calculated and estimated by FTIR spectroscopy. Our study showed that PEF treatment could be succesfully used for different varieties of potato before frying.Öğe Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier-transform infrared spectroscopy(Wiley, 2021) Baltacioglu, Cem; Baltacioglu, Hande; Seyhan, Rabia; Ugur, Ozlem; Avcu, OguzhanThe purpose of this study was to determine the effects of oyster mushroom powder addition (10, 20, and 30% levels by the replacement method with wheat flour) on the chemical and physical characteristics of biscuits. With the addition of oyster mushroom powder, an increase was observed in volume, spread ratio, and protein content of control biscuit group 5.36%, 6.87%, 40.96%, respectively. As a result of addition of mushroom powder, 26.97% decrease was observed on hardness values of the biscuit, while 5.94% increase in fracturability value was observed. According to sensorial analysis results, the 10% oyster mushroom powder in biscuit products showed the best sensory properties in terms of general acceptability and average values. FTIR was used to identify changes in functional groups such as lipids, carbohydrates, and proteins and indicated that addition of oyster mushroom powder caused increase in the protein bands and secondary structural components. Practical applications In this study, besides the production of protein-enriched biscuits, the quality criteria of the biscuits produced using FTIR were also evaluated. This study was performed to evaluate the effect of partial replacement of oyster mushroom powder on the chemical and physical characteristics of biscuits. Biscuits containing 62% more protein than the control group was obtained. In future studies, it is aimed to produce foods enriched with natural additives and to examine the quality criteria using Fourier-Transform Infrared Spectroscopy.Öğe Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices(WILEY-BLACKWELL, 2016) Karacabey, Erkan; Turan, Merve S.; Ozcelik, Sehriban G.; Baltacioglu, Cem; Kucukoner, ErdoganBACKGROUND:The main objective of the current study was to reduce the fat content of fried carrot slices with a hot air pre-drying step before frying. In this regard the effects of hot air drying and deep-fat-frying conditions on moisture and oil contents, breaking force and colour parameters of pre-dried and fried carrot slices were investigated. RESULTS: Statistical analysis with response surface methodology showed that there was a significant correlation between investigated responses and process variables (P <= 0.05). Based on the o52 degrees C for frying temperature, and 207 s for frying time) produced by the optimal conditions (63.4 degrees C for drying temperature, 16% for weight loss, 1ptimisation of process conditions, more than 50% reduction in fat content of fried carrot slices was achieved by hot air pre-drying before frying. CONCLUSION: The results presented indicated that the proposed cooking method is useful to control final oil content of fried carrot slices, so indirectly limiting the daily calorie intake by consumers without spectacular losses in quality attributes. (C) 2016 Society of Chemical IndustryÖğe Optimization and modelling of pravastatin recovery from aqueous solutions using reactive extraction methodology(Wiley, 2024) Yetisen, Mehmet; Uslu, Hasan; Baltacioglu, CemThis research endeavour primarily aimed to optimize and establish a model for the recovery of pravastatin, a well-known statin drug recognized for its cholesterol-lowering properties, from aqueous solutions using reactive extraction. This study used the Box-Behnken design to investigate extraction parameters and create a concise model equation illustrating the relationship between variables and responses. The investigation showed a strong agreement between the model equation and experimental outcomes. It highlighted a positive correlation, demonstrating that higher concentrations of reactant and pravastatin led to notable improvements in extraction efficiency. Two out of 90 experiments had extraction efficiencies below 10%, both with constant factors except for solvent type, while 14 experiments exceeding 80% efficiency highlighted the positive impact of a 50% reactant concentration on extraction efficiency. According to a statistical second-order polynomial, the predicted extraction efficiency stands at 75.14%. In the culminating phase of the study, optimal extraction conditions were meticulously determined, resulting in the identification of an optimal set of parameters: a pravastatin concentration of 35 mg center dot L-1, an adogen concentration of 20.91% (v/v), and a butanol phase ratio of 0.2% (v/v). Under optimal conditions, the experimental extraction efficiency reached 72.69%, closely aligning with values predicted through numerical optimization employing response surface methodology.Öğe OPTIMIZATION OF DRYING AND OSMOTIC DEHYDRATION OF Asparagus Officinalis IN MICROWAVE AND CONVENTIONAL HOT AIR OVEN USING RESPONSE SURFACE METHODOLOGY(North Univ Center Baia Mare, 2017) Baltacioglu, CemThe main objective to this study was to determine of the drying time of asparagus slices in hot air oven and microwave oven and to optimize drying time and effective moisture diffusivity was done in terms of process parameters. The drying time of asparagus slices varied from 140 to1485 min for hot air oven and from 75 to 2580 sec for microwave drying. Effective moisture diffusivity of asparagus was between from 0.20x10(-10) m(2)/s to 2.90 x 10(-10) m(2)/s for hot air oven and 8.89x10(-10) m(2)/s to 75.26x10(-10) m(2)/s for microwave oven. The results presented indicated that process parameters were significantly important on drying time and effective moisture diffusivity for hot air oven drying. The less drying time was obtained in microwave oven compare to hot air oven. Drying time was affected by the concentration of CaCl2 and thickness of slice and effective moisture diffusivity was significantly influenced by the microwave power and slice thickness during microwave drying.Öğe Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction(Elsevier, 2021) Baltacioglu, Hande; Baltacioglu, Cem; Okur, Ilhami; Tanrivermis, Arif; Yalic, MuharremIn the extraction of phenolic compounds from tomato, Microwave-Assisted Extraction (MAE) was used as a novel technology in this study and compared to conventional solvent extraction (CSE). The optimal extraction conditions for tomato were determined using the multi-level factorial design. For this purpose, different powers (360, 600 and 900 W) and times (30, 60 and 90 s) were used for MAE and also different temperatures (40, 50 and 60 degrees C) and times (10, 20 and 30 min) were used for CSE. Total phenolic content (TPC), antioxidant activity (AA), and morphological changes were measured by the Folin-Ciocalteu assay, DPPH-scavenging activity, scanning electron microscopy (SEM) respectively. Phenolic compounds of tomato extracts were determined by using Fourier transform infrared (FTIR) spectroscopy and high performance liquid chromatography (HPLC). According to the results, MAE increased TPC and AA compared to CSE. The highest TPC (436.20 +/- 4.34 mg GAE/kg FW) and antioxidant activity (39.15 +/- 0.91 % of DPPH inhibition) was observed for MAE at 900 W, 90 s which was related with morphological changes, determined by SEM. Multivariate analysis (PCA and PLS) were used to discriminate and construct chemometric models in order to predict AA or TPC of the extracts using IR spectra. The bands found in the FTIR spectrum were found to be associated with chlomgenic acid and ferulic acid. Furthermore, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid were quantified with HPLC. Chlorogenic acid was detected as the main phenolic compound in tomato extracts. The highest amount of chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid was found as 52.33 +/- 0.80, 5.03 +/- 0.37, 0.803 +/- 0.017 and 0.506 +/- 0.013 mg/kg FW, respectively with MAE at 900 w 90 s.Öğe Optimization of Microwave-Assisted Predrying and Deep-Fat-Frying Conditions to Produce Fried Carrot Slices(WILEY, 2017) Karacabey, Erkan; Ozcelik, Sehriban Gul; Turan, Merve Secil; Baltacioglu, Cem; Kucukoner, ErdoganMain objective of the current study was to reduce the fat content of fried carrot slices by applying a microwave assisted drying (MAD) step before frying. The effects of MAD and deep-fat-frying conditions on moisture and oil contents, breaking force, and color parameters of predried and fried carrot slices were investigated. The results of data analysis using response surface methodology showed that there was a significant correlation between investigated responses and process variables (P0.05). Based on the optimal conditions (12% for weight loss, 140 degrees C for frying temperature, and 227 s for frying time), more than 18% reduction in fat content of fried carrot slices was achieved by MAD applied before frying. SEM analysis was performed to determine the relationship between fat absorption and structural changes under effects of conditions of the proposed MAD and frying. Practical ApplicationsDeep-fat-frying is one of the most common cooking methods for foods. There are plenty number of studies devoted to manufacturing of fried foods with reduced fat content, since concerns about high fat content rise for food manufacturers from an economic point of view and also for the consumers from the health angle. The information presented in this work will be useful in manufacturing of fried carrot slices of acceptable quality attributes by optimizing the MAD and frying processes. The result is very useful for manufacturer and consumers in considering different processing variables and responses at the same time, which have been commonly studied with single factor experiment in literature and none of them has included MAD combined frying for cooking of carrot slices in terms of fat content and quality assurance.Öğe Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color(Springer, 2022) Buzrul, Sencer; Ozturk, Hale Inci; Bilge, Gonca; Baltacioglu, Cem; Karacabey, Erkan; Altunbas, OsmanPulsed electric field (PEF) was used as a pre-treatment to investigate the oil intake and color of zucchini and eggplant slices after frying. Samples were PEF-treated at 1.0 kV/cm of electric field strength, and 1.0 kJ/kg (PEF1) and 3.0 kJ/kg (PEF3) of specific energy inputs. Frying was performed at 180 degrees C for 2 min. PEF3 treatment of zucchini reduced the oil content (> 32%) significantly compared to control samples whereas statistically same oil contents were obtained for eggplant. No significant differences were observed for the moisture contents of PEF-treated and untreated zucchini samples. On the other hand, moisture change was noticeable for the eggplant. Higher browning index values were calculated for PEF-treated vegetables, but this seemed to be highly dependent on specific energy inputs. Results revealed that PEF processing can be used before deep frying to reduce the oil content of zucchini with the formation of desired brown color.Öğe Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes(Springer, 2024) Baltacioglu, Cem; Yetisen, Mehmet; Baltacioglu, Hande; Karacabey, Erkan; Buzrul, SencerThis study investigated the impact of pulsed electric fields (PEF) treatment combined with hot-air (HA) and microwave (MW) drying on the quality attributes of yellow and purple potato samples. PEF + HA and PEF + MW treatments showed no significant difference in total phenolic content for yellow potatoes. However, the raw purple sample exhibited significantly higher phenolic content compared to purple PEF1 and PEF3 samples. DPPH antioxidant activity for yellow and purple potatoes ranged from 18.48 to 33.19% with HA drying, and from 21.38 to 39.94% with MW drying. MW drying following PEF treatment was more effective in enhancing antioxidant activity compared to HA drying. However, it was observed that PEF levels had no statistical effect on total monomeric anthocyanin. PEF treatment prior to drying may be recommended in practice as it does not cause structural changes in SEM analysis. According to FTIR results, PEF and drying processes caused some changes in the chemical structure of potato samples. In the PCA results, the untreated purple HA sample exhibited characteristics that were most similar to those of the raw purple potato sample. Conversely, the yellow PEF + MW and untreated yellow with MW samples displayed properties closest to the raw yellow potato samples. According to chemometric analysis, the models exhibit high rCV and rPre values coupled with low RMSEC and RMSEP values and negligible disparities between them, indicating strong correlations between the predicted and reference values.Öğe Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques(Wiley, 2024) Baltacioglu, Cem; Baltacioglu, Hande; Okur, Ilhami; Yetisen, Mehmet; Alpas, HamiThe study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900 W power for durations of 30, 60, and 90 s; ultrasonic-assisted extraction (UAE) at 100% amplitude for periods of 5, 10, and 15 min; and high-pressure processing (HPP) at pressures of 400 and 500 MPa for durations of 1, 5, and 10 min. The highest yield in terms of total phenolic content (PC) was obtained in UAE with a value of 45.13 +/- 1.09 mg gallic acid equivalent (GAE)/100 g fresh weight (FW). The highest PC content was determined using HPP-500 MPa for 10 min, resulting in 40 mg GAE/100 g, and MAE for 90 s, yielding 34.40 mg GAE/100 g FW. The highest value of antioxidant activity (AA) was obtained by UAE in 51.9% +/- 0.71%. The PCs were identified through the utilization of Fourier transform infrared (FTIR) spectroscopy and high-performance liquid chromatography (HPLC). Utilizing multivariate analysis, the construction of chemometric models were executed to predict AA or total PC of the extracts, leveraging the information from IR spectra. The FTIR spectrum revealed bands associated with apigenin, and the application of HPP resulted in concentrations of 5.41 +/- 0.25 mg/100 g FW for apigenin and 1.30 +/- 0.15 mg/100 g FW for protocatechuic acid. Furthermore, HPLC analysis detected the presence of protocatechuic acid, caffeic acid, p-coumaric acid, and apigenin in both green extraction methods and the classical method. Apigenin emerged as the predominant phenolic compound in peach extracts. The highest concentrations of apigenin, p-coumaric acid, and protocatechuic acid were observed under HPP treatment, measuring 5.41 +/- 0.25, 0.21 +/- 0.04, and 1.30 +/- 0.15 mg/kg FW, respectively.Öğe Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production(Springer, 2024) Ozer, Tugba; Yetisen, Mehmet; Baltacioglu, Cem; Baltacioglu, Hande; Uslu, Hasan; Tanguler, HasanThis study delved into various aspects of noodle production, emphasizing the impact of waste fermented black carrot powder (WFBCP) concentration and drying techniques. Higher concentrations of WFBCP increased cooking times, particularly in freeze-dried (FD) samples, resulting in varying water absorption and notable cooking losses. Color variations, influenced by both WFBCP concentration and drying methods, led to generally darker hues in the FD samples. Significant differences in the water content were observed across treatments. Ash content increased significantly with higher WFBCP concentrations, particularly at 40%, indicating the impact of WFBCP on ash formation. Noodle samples exhibited a significant rise in oil content with increasing WFBCP concentration, reaching a peak at 20%. Total Phenolic Content notably increased at higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Similarly, antioxidant activity increased significantly with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed elevated levels of phenolic compounds when WFBCP was added to noodles, with FD-WFBCP showing the highest content. Freeze-drying effectively preserved the phenolic compounds, while the protein content remained stable. Sensory analysis, conducted using a 0-10 scale, emphasized the impact of processing methods and WFBCP concentrations on attributes such as color, stickiness, chewing, flavor, and overall rating. This study underscores the importance of precise control over WFBCP concentrations and processing for enhancing noodle attributes. Principal component analysis, explaining 90.8% of the total variation, highlights distinct differences between control and treated samples.
