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Öğe Antioxidant and antimicrobial properties of thyme essential oil encapsulated in zein particles(Wiley-Blackwell, 2015) Bilenler, Tugca; Gokbulut, Incilay; Sislioglu, Kubra; Karabulut, IhsanZein has been used successfully for encapsulation of functional foods. Thyme essential oil was encapsulated in zein particles by liquid-liquid dispersion method. Functional properties of thyme essential oil can be enhanced by encapsulation technology. Based on the SEM images, size of the particles was in micron scale. A centrifugation step was applied to separate encapsulated particles during production. This treatment caused some differences in structural and functional properties. The highest encapsulation efficiency value of 97.02 % was achieved at 503xg for 10min centrifugation. Interaction time between samples and DPPH radicals was extended by encapsulation. Advantage of encapsulation in terms of antioxidant actions was highlighted by Rancimat test. A fast release rate of thyme essential oil encapsulated in zein was observed in triacylglycerols media. Antimicrobial activity of encapsulated thyme essential oil was lower than that of free form in 24h incubation. A better encapsulation efficiency rate was obtained compared to reported values. Rancimat test can be effectively used to measure antioxidant activity when essential oils are used as antioxidants in encapsulated form. A fast release rate of thyme essential oil encapsulated in zein was observed in TAGs media. Copyright (c) 2015 John Wiley & Sons, Ltd.Öğe Changes in Compositional Properties during Fruit Development and On-Tree Ripening of Two Common Apricot (Prunus armeniaca L.) Cultivars(Wiley-V C H Verlag Gmbh, 2021) Karabulut, Ihsan; Ozdemir, Ibrahim S.; Koc, Tugca B.; Sislioglu, Kubra; Gokbulut, Incilay; Saritepe, YukselThe objective of the present study was to investigate the variations in some major primary (sugars and organic acids) and secondary (phenolics, beta-carotene) metabolite contents during fruit development and ripening in two important apricot cultivars (Hacihaliloglu and Kabaasi). The changes in the compositional properties of two apricot cultivars were monitored during fruit development with one-week intervals from 56 to 119 days after blossom. During fruit development, the contents of organic acids and phenolics decreased whereas that of sucrose and sorbitol increased. p-Coumaric acid was the only phenolic compound which increased in concentration during fruit development regardless of the cultivar. The content of the other phenolic compounds decreased in a cultivar-dependent manner. The beta-carotene content of the cultivars showed distinct patterns of change such that 3 fold increase in beta-carotene content of Kabaasi cultivar was observed whereas the beta-carotene content of the Hacihaliloglu cultivar did not show any significant change during fruit development.Öğe Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation(Wiley, 2015) Yilmaztekin, Murat; Sislioglu, KubraThe changes in volatile compounds and some physicochemical properties of European Cranberrybush (Viburnum opulus L.) were investigated during traditional fermentation. Using the principal component analysis (PCA), relations between volatile compounds and fermentation were associated with dynamics of these compounds. In total, 58 volatile compounds were identified, 3-methylbutanoic acid (25.4% to 66.4% of identified volatile compounds) being the major constituent in raw, 2-, 3-, and 4-mo fermented European Cranberrybush fruits, while 2-octanone was dominant in 1-mo fermented sample with a 30% of the total identified volatiles. The amount of total volatile compounds was increased in the 1st month of fermentation and then decreased gradually in the following months. Acids were the dominant volatile compounds in raw and 3- to 4-mo fermented European Cranberrybush. Ketones and alcohols had the highest percentage in total volatile compounds in the 2nd and 3rd months of fermentation, respectively. Practical Application The fermented fruit juice of European cranberrybush is a traditional drink consumed by people living in middle Anatolian region. It has an astringent taste and the length of the traditional fermentation is important to mask the astringency and obtain a more pleasant taste. This study has reported the changes in volatile compounds of fruits during the fermentation. The results demonstrated that the length of fermentation affects the volatile composition of fruits significantly. The identification of the principal compounds produced during the fermentation can be of help in searching for indicators of off-flavor and in deciding when to stop the fermentation process to avoid production of off-flavor compounds.Öğe Chemical composition of apricots affected by fruit size and drying methods(Taylor & Francis Inc, 2018) Karabulut, Ihsan; Bilenler, Tugca; Sislioglu, Kubra; Gokbulut, Incilay; Ozdemir, Ibrahim Sani; Seyhan, Ferda; Ozturk, KadirCombined practice of sulfuration and drying is widely applied for extending shelf life of fruits. The differences in fruit size are not taken into consideration during these applications and during fresh fruit consumption. In this study, effect of fruit size and drying methods (hot air-drying and sun drying) on the chemical composition of fresh and sulfurated apricot was investigated. Total drying times for sun drying and hot air-drying were 11 d and 51 h, respectively. A temperature gradient was applied during hot air-drying. The fruit size substantially affects the composition of both fresh and dried apricots. The results were subjected to principal component analysis. The small-sized fresh apricots discriminate themselves from large ones with higher amounts of phenolic compounds, whereas the large-sized fresh apricots contain more sugar and organic acids. Size classification and hot air-drying are advisable for high-quality dried apricot production.Öğe Effect of fruit canopy positions on the properties of apricot (Prunus armeniaca L.) varieties(Wiley, 2018) Karabulut, Ihsan; Bilenler, Tugca; Sislioglu, Kubra; Gokbulut, Incilay; Seyhan, Ferda; Ozdemir, Ibrahim Sani; Ozturk, BulentEffect of fruit position in the tree on properties of two commercially important apricot varieties (Hachalilolu and Kabaa) was investigated. Principal component analysis separated apricots based on their variety and canopy position. Hachalilolu variety was distinguished from Kabaa variety by its higher pH, weight, dry matter (DM), soluble solid, citric acid, and catechin content. Major features which contribute to variation of the canopy position were -carotene, malic acid, catechin, ascorbic acid, soluble solid content, DM, malic acid, and neochlorogenic acid. Fruits located on the top of the tree were richer in phenolic compounds and exhibited higher degree of antioxidant activity measured by 2.2-azinobis[3-ethylbenzthiazoline-6-sulphonic acid] (ABTS) method than those located on the bottom of the tree. Except for chlorogenic and neochlorogenic acids, all other forms of phenolic compounds were higher in concentration in the fruits located on the top of the canopy especially for the Hachalilolu variety. Practical applicationsThe results of this study may be of interest for apricot breeders as it provides important information about cultivar specific canopy effect on fruit quality. Furthermore, the results can be used by apricot producers for canopy management and pruning strategies to create of homogenous microclimate in the fruit canopy which would limit quality variation.Öğe Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties(Springer India, 2018) Karabulut, Ihsan; Gokbulut, Incilay; Bilenler, Tugca; Sislioglu, Kubra; Ozdemir, Ibrahim Sani; Bahar, Banu; Celik, BelginThe effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (HacA +/- haliloglu and KabaaAYA +/-). The soluble solid content was used as the maturity index for the classification of apricots according to their maturity levels as immature (14-20 A degrees Brix), mature (20-24 A degrees Brix) and over-mature (> 24A degrees Brix). Changes in the volatile composition of samples at different maturity levels were characterized using headspace solid phase micro-extraction gas chromatography-mass spectrometry. The results showed that the quality attributes of the KabaaAYA +/- were affected to a lesser extent by the maturity level than HacA +/- haliloglu. From the immature to over-mature, fruit weight, dry matter and pH increased while firmness and titratable acidity decreased (p < 0.05) in both varieties. Volatile composition was affected by both apricot variety and maturation levels. The main volatiles were aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons. Compared to KabaaAYA +/-, the concentrations of the volatile compounds were higher in HacA +/- haliloglu regardless of the maturity levels. Among the samples, HacA +/- haliloglu at over-mature level received the highest overall liking score. The principal component analysis made on the measured quality attributes allowed the discrimination of apricot varieties and their maturity levels.Öğe In vitro digestion of edible nanostructured lipid carriers: Impact of a Candelilla wax gelator on performance(Elsevier, 2021) Sislioglu, Kubra; Gumus, Cansu Ekin; Koo, Charmaine K. W.; Karabulut, Ihsan; McClements, David JulianIn this study, food-grade nanostructured lipid carriers (NLCs) were used as delivery systems to overcome some of the limitations of solid lipid nanoparticles (SLNs) and liquid lipid nanoparticles (LLNs). Organogel NLCs were prepared using an oil phase consisting of a hydrophobic gelator (Candelilla wax) dispersed in liquid corn oil. The oil phase undergoes a gel-to-sol transition when heated, which means that oil-in-water nanoemulsions can be used as templates to form the NLCs. The impact of lipid phase composition on the gastrointestinal fate of the NLCs was determined using a simulated gastrointestinal tract (GIT). The particle size, zeta-potential, and microstructure of the LLNs, NLCs and SLNs were characterized when they were exposed to model oral, gastric, and small intestine conditions. The oil phase in the LLNs and SLNs consisted of pure corn oil and pure Candelilla wax, respectively. Initially, all samples contained small lipid particles (d(43) = 150-202 nm) with negative surface potentials (zeta = -26 to -47 mV). The LLNs, SLNs and NLCs behaved similarly in the simulated GIT in terms of their particle properties: there was a large increase in particle size and decrease in charge magnitude in the mouth, stomach, and intestine. The Candelilla wax in the SLNs and NLCs was not digested by lipase, but the corn oil in the LLNs and NLCs was fully digested. This phenomenon may be used to create colloidal delivery systems that can control the release of encapsulated bioactive agents within the GIT.Öğe Synthesis and characterization of acrylamide-based copolymeric hydrogel-silver composites: Antimicrobial activities and inhibition kinetics against E-coli(Taylor & Francis As, 2017) Boztepe, Cihangir; Tosun, Emir; Bilenler, Tugca; Sislioglu, KubraA series of acrylamide (AAm)-based hydrogels containing acrylic acid, 2-acrylamido-2-methyl-1-propanesulfonic acid (AMPS), and vinyl imidazole (VI) comonomers were prepared by free radical polymerization. Silver nanoparticles were loaded to hydrogel systems through in situ reduction of silver nitrate in the presence of sodium borohydride as a reducing agent. The synthesized hydrogels and their composites were characterized using FTIR, scanning electron microscopy, EDX, and EDX-mapping. The antimicrobial activity of hydrogel-silver composite was determined using well agar and broth dilution tests. In the first stage, four different hydrogel-silver composites were evaluated against six different microorganisms using the well agar technique. The most effective hydrogel-silver composite among all tested was poly(AAm-co-VI-co-AMPS)-Ag, while the most sensitive and resistant microorganisms among all tested were Staphylococcus cerevisiae and S. aureus, respectively. Poly(AAm-co-VI-co-AMPS)-Ag composite was used in modeling the inhibition kinetic of Escherichia coli. The present study displays that hydrogel-silver composite has considerable antimicrobial activity, which deserves further investigation for use in clinic application and industrial processing. [GRAPHICS] .