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Öğe Atımlı ışık uygulaması ile bademde salmonella enteritidis inaktivasyonu(2017) Oner, Manolya EserAtımlı ışık uygulamasının badem yüzeyindeki Salmonella Enteritidis PT 30 inaktivasyonuna etkileri farklı voltaj, numune ile lamba mesafesi ve işlem süresi bakımından değerlendirilmiştir. Bademlerin yüzeyine 20 µL Salmonella Enteritidis PT 30 kültürü ekimi yapılıp, sonra 24 saat oda sıcaklığında kurumaya bırakılmıştır. Ekim yapılmış bademlere, üç değişik voltajda (3000, 3400 ve 3800V); iki farklı numune ile lamba mesafesinde (14.1 ve 19.1 cm) 20 ya da 60 s süresince atımlı ışık uygulanmıştır. Badem yüzeyindeki Salmonella populasyonu 0.44 ile 4.14 log CFU/badem oranında azalmıştır. Proses faktörlerinden 3800 V, 14.1 cm ve 60 s ile atımlı ışık uygulaması Salmonella miktarını TSAYE'de 4.14 log, XLD agarda ise 4.09 log CFU/badem azaltmıştır. Atımlı ışık yöntemi, uygulanan proses faktörlerine bağlı olarak, badem yüzeyindeki sıcaklığı 25'den 35-50ºC'ye kadar yükseltmiştir. Bu çalışmaya göre atımlı ışık teknolojisi badem gibi nem oranı düşük olan gıdaların Salmonella mikrobiyal inaktivasyonda uygulanabileceği belirlenmiştir.Öğe Coğrafi işaretli Alanya avokadosu ile yoğurt üretimi ve bazı özelliklerinin araştırılması(2020) Oner, Manolya Eser; Tarhan, Aslı; Oner, Mehmet DurduBu çalışmada coğrafi işaretli Alanya avokadosu eklenerek (%0, %6, %10 ve %15) üretilenyoğurt örneklerinin pH, kuru madde, serum ayrılması, titrasyon asitliği, su tutma kapasitesi,renk değerleri ve duyusal özellikleri incelenmiştir. Avokado içerisindeki besin öğelerininyoğurt kültürlerini sitümüle etmesi sebebi ile avokadolu yoğurt örneklerinin pH değerindedüşme ve titrasyon asitliğinde yükselme belirlenmiştir. Avokado oranı arttıkça su tutmakapasitesinde artma ve serum ayrılmasında azalma meydana gelmiştir. Renk değerleriincelendiğinde avokado oranı arttıkça L* değerinde azalma, b* ve ?E* değerlerinde artmagözlemlenirken, a* değerinde değişim belirlenmemiştir. Yedi gün 4±1°C’de saklananörneklerde yeşil renk azalmıştır. Duyusal analiz sonuçlarına göre en çok ve en az beğenilenürünler sırası ile %6 ve %15 oranındaki avokadolu yoğurtlar olmuştur. Alanya avokadosu ileüretilen yoğurt mevcut yoğurt ürünlerine alternatif olabilecek potansiyele sahiptir.Öğe Effect of some additional ingredients on quality and sensorial characteristics of spreadable carob molasses(2024) Oner, Mehmet Durdu; Durusoy, Muhittin; Oner, Manolya EserCarob (Ceratonia siliqua L.) is a nutritious fruit that has been grown in Mediterranean region. Carob holds an important place in various cultures, which has been used in baked goods, confectionery, chocolate milk products, snacks, tea, and coffee. The objective of this study was to produce spreadable carob molasses by using carob molasses (CM) with different proportions of locust bean gum (LBG), crystallized honey (CH), cocoa oil (CO), egg white (EW), additive mixture (AM) and evaluate pH, total soluble solids (TSS), color, viscosity, density, volume increase, and sensorial properties. The darkest color was obtained in sample consisting of LBG and CO while the lightest color was determined in sample with LBG, EW, AM, indicating EW and AM enhanced lightness with bleaching effect. The highest volume increase, about 145%, was observed in sample with LBG and EW. The LBG addition significantly increased the viscosity in all spreadable carob molasses samples (p<0.05). Adding CO reduced the volume and increased the density of samples, which is probably due to lubricating effect of CO on the carob molasses. According to the sensory evaluation, the highest value of color, taste, consistency, spreadability and overall acceptability was determined in sample including CM, LBG, EW, CH, and AM. Consumer preference test was confirmed that same sample was the first choice with 20.77% preference score. Sensorial values of color and consistency had significant effect on overall acceptability with a correlation coefficient of 0.93 (p<0.05). With its appealing physical and sensorial property, spreadable carob molasses can be a healthy option.Öğe Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying(Sidas Medya A.S., 2024) Oner, Manolya Eser; Ozkan, Gulay; Dogan, Ilayda; Esatbeyoglu, Tuba; Capanoglu, EsraIn this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (46±1°C at 1.10 m/s) and freeze drying (FD) (-58°C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05). With US pretreatment, the effective moisture diffusivity increased from 7.83x10-9 to 8.92x10-9 m2/s in TD. The highest rehydration capacity (4.47±0.23 g/g) was found in FD samples with US. In comparison to TD and control samples, FD samples had higher phenolic contents. US pretreatment significantly reduced phenolic contents from 1551.19±142.12 to 1197.03±80.51 mg GAE/100g and from 770.12±125.93 to 374.78±71.95 mg GAE/100g for FD and TD, respectively (p<0.05). The antioxidant capacity of loquat cubes significantly decreased with TD compared to FD (p<0.05). Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity. © 2024 Sidas Medya A.S.. All rights reserved.Öğe Effect of ultrasound processing on rheological properties and color of green food products(Sage Publications Ltd, 2024) Oner, Manolya EserChanges in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 mu m, 24 kHz, up to 2 min, 20 degrees C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R-2 values >0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing samples with no treatment at 5 degrees C, 15 degrees C, and 25 degrees C, respectively. At the shear rate of 0.1/s, viscosity of 2 min US-treated avocado dressing increased significantly from 19.1 to 55.5 Pa.s at 5 degrees C, 13.08 to 36.78 Pa.s at 15 degrees C, and 14.55 to 26.75 Pa.s at 25 degrees C. Flow instability occurred in green juice after reaching shear rate of 300/s due to narrow gap in concentric cylinder; however, constant viscosity between 10 and 300/s indicated that the sample was Newtonian. Increasing temperature from 5 degrees C to 25 degrees C decreased viscosity of US-treated green juice from 2.55 to 1.50 mPa.s at the shear rate of 100/s. Color of both samples did not change after US processing, but lightness increased in green juice which denoted lighter color compared to the sample without treatment. There was no difference in pH and total soluble solids of samples. Results represent that US technology may be a good alternative in producing green liquid foods with acceptable rheological properties and color.Öğe Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion(Springer, 2024) Ozkan, Gulay; Oner, Manolya Eser; Tas, Dilara; Esatbeyoglu, Tuba; Capanoglu, EsraLoquat (Eriobotrya japonica Lindl.) is a perishable fruit with a huge potential for processing. In this study, the effects of food processing techniques and in vitro gastrointestinal digestion on the phenolics of loquat products were investigated. For this purpose, the results of processed loquat products including juice, nectar, leather, pulp, and jam were compared to the control loquat samples. Spectrophotometric and chromatographic methods were used to analyze the total phenolic (TPC) and total flavonoid contents (TFC), individual phenolic compounds (chlorogenic acid, p-coumaric acid, epicatechin) as well as total antioxidant capacity by DPPH and CUPRAC assays. The TPC and TFC of loquat products varied from 61.2 +/- 5.4 to 855.7 +/- 36.0 mg GAE/100 g and 37.2 +/- 1.6 to 979.5 +/- 65.3 mg CE/100 g, respectively. As in total phenolics, flavonoids, and antioxidants, the highest chlorogenic acid, p-coumaric acid, and epicatechin contents were obtained in loquat leather as 201.20 +/- 9.99 mg/100 g, 47.50 +/- 2.21 mg/100 g, and 46.87 +/- 0.28 mg/100 g, respectively. In addition to these, after in vitro gastrointestinal digestion, it was revealed that loquat leather had the highest TPC, TFC, and total antioxidant capacity values compared to other samples. Results have indicated that the phenolic content of fresh loquat fruits could be improved or protected, mainly by processing into leather and/or jam. Thus, the product scale for this fruit can be increased by obtaining foods with high nutritional value.Öğe Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend(Elsevier, 2025) Ozkan, Gulay; Oner, Manolya Eser; Fischer, Annik; Juadjur, Andreas; Aganovic, Kemal; Drager, Gerald; Capanoglu, EsraIn this study, the effects at various conditions of high-pressure processing (HPP) at 600 MPa/3 min, 500 MPa/5 min, 500 MPa/10 min, pulsed electric field (PEF) at 120 kJ/L-24 kV/cm, 100 kJ/L-20 kV/cm, 100 kJ/L-15 kV/ cm and thermal treatment (TT) at 80 degrees C/ 30 min on the stability, digestibility properties, and durability during shelf-life of phenolic compounds in fruit juice blend (21 % kiwi, 10.5 % mango, 37 % orange, 31.5 % blueberry) have been investigated. Results of this study indicated that the highest content on bioactive substance and antioxidant capacity values were obtained for HPP treatment at 600 MPa/3 min and for PEF treatment at 120 kJ/ L-24 kV/cm. After in vitro digestion, the highest total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) values were detected in the PEF treated samples. Moreover, the bioactive content of the non-thermal-treated samples was found to be protected as that of thermal-treated sample during storage, except for individual anthocyanin and vitamin C contents in HPP-treated samples.Öğe Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials(Elsevier, 2023) Oner, Manolya Eser; Subasi, Busra Gultekin; Ozkan, Gulay; Esatbeyoglu, Tuba; Capanoglu, EsraCold plasma (CP) is one of the novel non-thermal food processing technologies, which has the potential to extend the shelf-life of plant-based food products without adversely affecting the nutritional value and sensory characteristics. Besides microbial inactivation, this technology has been explored for food functionality, pesticide control, and allergen removals. Cold plasma technology presents positive results in applications related to food processing at a laboratory scale. This review discusses applications of CP technology and its effect on the constituents of plant-based food products including proteins, lipids, carbohydrates, and polar and non-polar secondary plant metabolites. As proven by the publications in the food field, the influence of CP on the food constituents and sensory quality of various food materials are mainly based on CP-related factors such as processing time, voltage level, power, frequency, type of gas, gas flow rate as well as the amount of sample, type, and content of food constituents. In addition to these, changes in the secondary plant metabolites depend on the action of CP on both cell membrane breakdown and increase/decrease in the scavenging compounds. This technology offers a good alternative to conventional methods by inactivating enzymes and increasing antioxidant levels. With a waterless and chemical-free property, this sustainable and energy-efficient technology presents several advantages in food applications. However, scaling up CP by ensuring uniform plasma treatment is a major challenge. Further investigation is required to provide information regarding the toxicity of plasma-treated food products.
