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Öğe Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics(Wiley, 2021) Baltacioglu, Hande; Coruk, Katibe SinemThe effect of thermal treatment on activity and structural changes of polyphenol oxidase (PPO) and peroxidase (POD) in peach juice was investigated. The D-70 values for PPO and POD were 10.38 and 13.68 min, respectively. The z values for PPO and POD were found to be 3.35 and 23.15 degrees C, respectively. Fourier transform infrared (FTIR) spectroscopy was used to determine the conformational changes. With the increase in temperature, alpha-helix and beta-sheet were decreased, and beta-turn and aggregated beta-sheet structure were increased for PPO, random coil and beta-sheet decreased, while aggregated beta-sheet structure increased for POD. In contrast, an increase in alpha-helix structure of POD was observed which was thought to be effective in POD regeneration. Furthermore, native and denatured forms of enzymes were discriminated by using principle component analysis (PCA), and models that correlated activity and secondary structural components with infrared spectra were constructed by using partial least square (PLS).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 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 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 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 Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes(Springer, 2024) Coruk, Katibe Sinem; Baltacioglu, HandeThe main objective of the present work was to study the optimization of microwave drying of potatoes that have different flesh colors. The effects of independent variables of microwave power (300, 450, 600 W), slice thickness (2-4, 6 mm), and steam blanching time (2, 5, 8 min) on the color, total phenolic content (TPC), antioxidant activity, starch ratio, and total monomeric anthocyanin content (TMA) were investigated by using the Response Surface Methodology (RSM). Before drying, potato slices that had different thicknesses were blanched in steam at 90 degrees C for indicated times. Optimization was applied to improve bioactive compounds, starch ratio, and color. The optimum drying parameters were determined as 300 W, 6 mm, and 8 min for purple-fleshed potatoes, and 450 W, 6 mm, and 2 min for yellow-fleshed potatoes. This study is beneficial to the development of the processing of potatoes in the food industry and provides more insights into the application of microwave drying technology.Öğe Physical Pretreatments to Enhance Purple-Fleshed Potatoes Drying: Effects of Blanching, Ohmic Heating and Ultrasound Pretreatments on Quality Attributes(Springer, 2023) Karacabey, Erkan; Bardakci, Merve Secil; Baltacioglu, HandeIn this study, it was aimed to investigate alternative pretreatment solutions including blanching, ultrasound and ohmic heating to limit the adverse effects of drying conditions on the functional properties of purple-fleshed potato (PFP). In order to investigate how functional properties were saved with pretreatments carried before drying, treatment-specific operational conditions were studied for each method. Control drying (drying of potato slices without any pretreatment) was used for comparison. Thus, whether the pretreatment created any considerable change in the functional properties of potato samples was evaluated. Voltage gradients of 20 and 40 V/cm and application times of 2 and 4 min were the studied operational conditions of ohmic heating, whereas ultrasound amplitude levels of 50% and 100% were used with the same application time values. For the blanching process, potato slices were dipped in the boiling water and kept for 2 min. Results showed that the drying time of PFP was independent of pretreatments. Total phenolic content, antioxidant activity (DPPH and ABTS) and anthocyanin content of potato slices subjected to low amplitude short-term ultrasound pretreatment were found to be higher than the corresponding values of the control group. Also, the total phenolic and anthocyanin contents of potato samples treated before drying by ohmic heating at a high electric field (40 V/cm) for 4 min were better than the control samples. The closest colour values to fresh potato were obtained on the samples pretreated by ultrasound application (US-50/2). Depending on pretreatments, any significant change in the rehydration ratio of dried PFP was observed. Also, FTIR spectroscopy with chemometric analyses was studied and results indicated that ohmic heating and ultrasound treatments revealed high potential as innovative pretreatments applied before drying of PFP slices and they were superior with respect to control one.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 Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT-IR-based chemometric models for the evaluation of quality(Wiley, 2022) Baltacioglu, HandeIn this research, the effect of thermosonication on peach juice was investigated. Enzyme inactivation increased with increasing power, temperature, and time. Enzymes were completely inactivated by thermosonication at 60 degrees C that was lower than the complete inactivation temperature (70 degrees C) of thermal treatment. Generally, as pH decreased, titratable acidity and degrees Brix increased by increasing temperature for each thermosonication treatment. The color of peach juice was preserved, and it became lighter. The bioactive components were protected with thermosonication. Fourier transform infrared (FT-IR) spectroscopy with chemometrics was used to evaluate polyphenol oxidase and peroxidase activity and quality attributes during thermosonication treatment. Moreover, the treatment methods were differentiated using principal component analysis, and models that correlated enzyme activity, quality attributes, and bioactive compounds with infrared spectra were constructed using partial least-squares. FT-IR with chemometrics can be used as a reliable method in peach juice quality determination during thermosonication.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.
