Yazar "Yetisen, Mehmet" seçeneğine göre listele

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    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, Hasan
    The 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.
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    Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC-MS-Olfactometry
    (Wiley, 2022) Yetisen, Mehmet; Guclu, Gamze; Kelebek, Hasim; Selli, Serkan
    Volatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and colour properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds. Limonene, gamma-terpinene, beta-pinene and alpha-pinene were the influential terpenes responsible for the distinctive odour of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma-active compounds. Besides, the heat treatment had a positive effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds. Sensory analysis revealed that the most preferred sample was the juice with lemon peel oil added after pasteurisation.
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    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, Sencer
    Pulsed 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.
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    Optimization and modelling of pravastatin recovery from aqueous solutions using reactive extraction methodology
    (Wiley, 2024) Yetisen, Mehmet; Uslu, Hasan; Baltacioglu, Cem
    This 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.
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    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, Sencer
    This 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.
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    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, Hami
    The 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.
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    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, Hasan
    This 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.