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Öğe Changes in Olive and Olive Oil Characteristics During Maturation(SPRINGER, 2013) Yorulmaz, Asli; Erinc, Hakan; Tekin, AzizChanges in olive properties and oil quality, oxidative stability, phenolic and chemical composition of two common Turkish varieties (Memecik and Edremit) during maturation were investigated. Olive samples were collected in their own growing region for five different harvest dates and processed to oil with a laboratory scale mill. Metabolic behaviors of these two varieties along with the maturation were different in terms of some compositional parameters. Oleic acid, triolein, b-sitosterol, oleuropein, hydroxytyrosol, and tyrosol contents of olive or olive oils fluctuated with maturation. However, changes in average weight, flesh/pit ratio, water and oil contents of the olives were observed. Phenolics such as trans cinnamic acid contents of both olive fruits decreased whereas cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside anthocyanins increased. Free fatty acids of virgin olive oils were found independent of maturity although some slight changes were determined in peroxide value, dien and trien conjugations. Some compositional parameters such as pigment concentration, tocopherols, stearic acid, linolenic acid, palmitodiolein and monounsaturated/polyunsaturated fatty acid ratio decreased while linoleic acid, dioleolinolein, palmitooleolinolein and Delta-5-avenasterol percentages increased with the maturation. A clear discrimination was observed with principal component analysis. The data obtained can also be considered useful for providing information to determine the ideal maturity stage.Öğe Determination of physical and chemical properties of oleogels prepared with olive oil and olive-based emulsifier(Wiley, 2021) Erinc, Hakan; Okur, IlhamiThis study aimed to investigate the use of olive-based emulsifier (OBE), as an oleogelator, in the production of olive oil oleogels and to determine some physical and chemical properties of oleogels. For this purpose, olive oil was mixed with a different ratio of OBE (0.5%-10% wt/wt), and analyses of minimum gelation concentration, gelation time, oil-binding capacity, and stability of oleogels were undertaken. In addition, free fatty acid, peroxide value, color analysis, and textural properties of oleogels were investigated during the storage period (90 days). According to the results, the minimum gelation concentration of OBE was found as 4%. The gelation time decreased with increased OBE content, and it was found 5 min 42 s at 10% concentration. Furthermore, oil-binding capacity and stability increased in parallel to OBE concentration. According to rheological analysis, oleogels have elastic-dominant behavior, and gel point (T-g) of the oleogels was founded around 40 degrees C. In color analysis, greenery, yellowness, and brightness decreased with increasing OBE concentration, resulting in opaque oleogels. Free fatty acid and peroxide value analyses demonstrated the suitability of the produced oleogels for storage. In brief, oleogels containing OBE can be successfully used in the food industry with their favorable physical, chemical, and textural properties. Practical applications Oleogelation has been actively explored as an emerging technology geared towards the development of healthier lipid-based food products to modify lifestyle and prevent diet-induced diseases such as obesity and cardiovascular diseases. Olive-based emulsifier (OBE) is food grade plant material, low cost and, white flake at 70 degrees C, so it can be used in foods like margarine. It consists of sorbitan olivate and cetearyl olivate derived from olive oil. Hence, the objective of this study is to evaluate the textural, rheological and structural properties of oleogels prepared with OBE.Öğe Effects of genotype and fattening system on the quality of male lamb meat - Part 1: Technological properties and carcass measurements(Copernicus Gesellschaft Mbh, 2019) Sari, Mehmet; Aksoy, Yuksel; Onk, Kadir; Erinc, Hakan; Isik, Serpil A.; Tilki, MuammerThis study was conducted to determine the effect of genotype and fattening system on carcass measurements of lambs and technological properties of the male lamb meat (Musculus longissimus dorsi, MLD). The animal material in the study included 39 Hemsin (H) and 39 Tuj (T) male lambs. Extensive (E), semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E, SI and I fattening groups, a total of 48 lambs, including 16 lambs in each group, were slaughtered. The results of the study indicated that the effect of genotype on the first-hour yellowness (b*), being one of the colour parameters of the MLD, and the effect of the fattening system on 1 h hour redness (a*) and chroma (C*), being among the colour parameters, were statistically significant (P < 0.05). The effect of genotype and fattening system on MLD pH at 45 min (pH(45 )(min)) and 24 h (pH(24h)) after the slaughtering and on the third and seventh hour drip loss (DL %) was statistically nonsignificant (P > 0.05). The effect of genotype and fattening system on DL, cooking loss (CL %) and texture (TT) was nonsignificant (P > 0.05), whereas the effect of these factors on water-holding capacity (WHC %) was significant (P < 0.05). The effect of genotype on external carcass length (ECL), internal carcass length (ICL), internal hindquarter length (IHL), and carcass and leg conformation was statistically significant (P < 0.05). The effect of the fattening system on all the carcass measurements except for carcass conformation, carcass depth (CD) and external chest width (ECW) was statistically significant (P < 0.05). Genotype and fattening system affected the colour and some quality traits of meat and carcass measurements of lambs.Öğe Energy and exergy analysis of the temperature and relative humidity controlled infrared convective walnut drying(Wiley-Hindawi, 2022) Dolgun, Gulsah Karaca; Aktas, Mustafa; Emlek, Betul Oskaybas; Erinc, Hakan; Dolgun, Ekin CanIn this study, energy and exergy analyses of the closed-cycle infrared (IR) convective walnut drying were performed. The effects of the combined heat transfer, product-source distance, and temperature-relative humidity (RH) control on the food quality of walnuts and performance were investigated. Experiments were conducted with and without an IR lamp. The temperature and RH of the drying air were set at 40 degrees C and 20%, respectively. The distance between the product and the IR source was changed to 20 cm and 30 cm. The coefficient of performance values of the whole system changed between 1.56 and 2.34. Exergy efficiencies varied between 60.81% and 88.19% without IR and 72.73%-78.54% with IR. Energy and time savings increased by 14.7% and 26.1%, respectively, with using IR at a 20 cm distance compared with the convective system. The fatty acid composition of walnut samples and chemical properties of walnut samples such as total phenolic content, oil, ash, color, antioxidant activity, peroxide values, free fatty acid, conjugated trienes, conjugated dienes, saponification value, and iodine number parameters were analyzed. Food analysis results of all dried walnuts were in the acceptable range. As a result, energy and time savings were achieved with the desired food quality. Novelty impact statement This application makes it possible to achieve the desired conditions with less energy. In this study, the effects of heat transfer mechanisms, the effect of using two mechanisms together, and the effects of the variables within each mechanism on the drying of walnuts were investigated. It has been observed that the addition of an infrared heat source with the right and suitable application shortens the drying time as well as saves energy. As a result of the food quality analysis, it was determined that all products dried without deteriorating the food quality. The closed-cycle intermittent infrared convective drying system is recommended for industrial use.Öğe Fatty acid and conjugated linoleic acid content of Anatolian buffaloes at different muscle types and slaughter weight(Springer, 2022) Sahin, Aziz; Aksoy, Yuksel; Ugurlutepe, Emre; Ulutas, Zafer; Erinc, Hakan; Aydin, Kenan BurakThis research was performed to detect tissue fatty acid (FA) composition and conjugated linoleic acid (CLA) content in Anatolian buffaloes at different muscle types (MTs) and slaughter weights (SWs). The research was carried out on a private commercial livestock farm in Tokat. The research's animal material comprised 20 Anatolian buffalo calves with approximately 100 kg body weights, weaned at about 150 days of age. Before the experiment started, the calves were randomly divided into two slaughter groups (SW) as low weight (LW=225 kg) and high weight (HW=325 kg). Ten calves from each of the two experimental groups, which were intensively fed, were slaughtered in two different weights. After the slaughtering, FA composition and CLA content of the Semimembranosus (SM), Semitendinosus (ST), and Triceps brachii (TB) muscle tissues of the animals were examined. The study determined that palmitoleic acid (C16:1) and stearic acid (C18:0) were affected by MTs and oleic acid (C18:1) and alpha-linolenic acid (C18:3 n-3) were affected by SW (P < 0.05). The highest CLA was in the ST muscle type (0.298) and the LW group (0.289) of the SW groups (P > 0.05). With the increase of SW (in LW and HW groups), n-6/n3 (SM: 7.783 and 6.533; ST: 8.115 and 7.859; TB: 8.416 and 8.215) (P > 0.05) and PUFA ratio decreased (P < 0.05). The SW increase raised the SFA ratio in the SM muscle (P < 0.05) while lowering it in the TB muscle (P > 0.05). Again, with the increase in SW, AI and TI values increased in SM and ST muscles, while the same index values decreased in TB muscle (P> 0.05). In conclusion, when considering the PUFA/SFA ratio and the beneficial effects of CLAs on human health, ST in the MT and LW groups in SW, and thus ST and LW in MT and SW were prominent in Anatolian buffaloes.Öğe Microbiological, antimicrobial and antioxidant characteristics of commercial Turkish kefirs(M H Schaper Gmbh Co Kg, 2021) Oncul, Nilgun; Ozbey, Ayse; Erinc, Hakan; Yildirim, ZelihaIn this study, the microbiological properties, physicochemical characteristics, antimicrobial and antioxidant activities of Turkish commercial kefir products were investigated. The enumeration of Lactococci, aerobic lactobacilli, anaerobic lactobacilli, acetic acid bacteria (AAB) and yeast were performed by spread plate technique and counted as 7.35, 6.62, 6.85, 6.24 and 2.35 log CFU/g, respectively. Antimicrobial activity of kefir was evaluated using the disk diffusion method. Ten microorganisms, including seven Grampositive strains and three Gram-negative strains were tested. While Listeria monocytogenes, L. ivanovii and Escherichia coli were the sensitive bacteria for all kefir samples, L. plantarum, Staphylococcus aureus, Bacillus cereus and E. coli O157:H7 are the resistant bacteria. The means of pH, total phenolic content, Trolox Equivalent Antioxidant Capacity (TEAC) and lipid peroxidation were 4.03, 4.39 mg GAE/100mL, 0.15 mu mol Trolox/mL and 7.23%, respectively. From the beneficial health properties point of view, kefir appears to be a promising food.Öğe Optimization of nanofiber-caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion(Wiley, 2023) Erinc, Oezlem; Erinc, Hakan; Mert, Behic; Ozbey, AyseThe aim of this study is to optimize the esterification of nanofibers with caproyl/lauroyl chlorides at different substitution degrees' (DS) and to investigate the usage of nanofiber derivatives in model emulsions. First, cellulosic material was obtained and milled into nanofibers using a micro-fluidizer. Then, these nanofibers were esterified with caproyl/lauroyl chlorides in a solvent of DMAc/LiCl with DMAP as an acid scavenger. The esterification of nanofibers with caproyl/lauroyl chlorides was optimized for fatty acid chloride mole and reaction time. Esterification reactions were carried out at 80 & DEG;C with various molar ratios of acyl chlorides (3-15 moles) versus anhydroglucose unit of nanofibers and for various time durations (30-360 min). The hydrophobic derivatives with DS in the range of 0.34-2.77 were successfully obtained. Using the data obtained as a result of the optimization, nanofiber-fatty acid esters with different DS (0.50-2.75) were produced and characterized. Analyzes showed that the esterification process was successful and as the degree of esterification increased, the crystallinity index and thermal stability of the derivatives decreased. Then, the nanofiber-caproate/laurate esters with different DS were used as emulsifier (0.5 wt%) in an oil-in-water model emulsion containing 25 wt% oil and the emulsions were analyzed. The nanofiber caproate/laurate esters with a DS of 0.50-1.25 were suitable for o/w emulsions, while samples with a DS of 2.00 and above were not found suitable. Emulsions prepared by using nanofiber derivatives with 1.25 DS had higher G & PRIME; and G & DPRIME; and viscosity values and lower droplet sizes than those of other group.Öğe Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating(Taylor & Francis Inc, 2017) Javidipour, Issa; Erinc, Hakan; Basturk, Ayhan; Tekin, AzizThe effects of microwave heating for 3, 6, and 9 min at a frequency of 2450 MHz on fatty acid composition, tocopherols, iodine value, free fatty acids (%), peroxide value, conjugated dienes and trienes, and hexanal contents of refined hazelnut, soybean, sunflower, and virgin olive oils were investigated. A significant (p < 0.05) decrease was observed in linoleic and linolenic acids contents of soybean oil during exposure to microwave heating. Tocopherol contents of oil samples significantly decreased (p < 0.05) during microwave heating. Free fatty acids of the samples slightly increased and iodine value showed reduction throughout the process. Conjugated dienes contents of samples showed an increasing trend up to the 6 min, followed by a reduction at 9 min. Conjugated triene fatty acids of all the samples significantly increased (p < 0.05) throughout the application. While peroxide value showed increasing trend up to the 3 min and sharply decreased at 9 min, hexanal contents of refined hazelnut, virgin olive, soybean, and sunflower oils increased 63, 28, 55, and 389 fold, respectively, after 9 min exposure to microwave heating. Kinetic analysis of data showed that the reaction orders for peroxide and hexanal formation were zero and first order, respectively, and in the tested oils the reaction rate followed the order: soybean oil ? sunflower oil ? hazelnut oil ? virgin olive oil for peroxide, and sunflower oil ? soybean oil ? hazelnut oil ? virgin olive oil for hexanal formation. It was concluded that hexanal could be considered as a parameter for evaluation of the quality of oils exposed to microwave heating.
