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Igdir Üniversitesi · Department of Food Engineering

In this research communication we report on the diversity of yeast and mould species in 69 samples of milk and different dairy products from three plants located in Umbria, central Italy. Isolates were characterised both macroscopically and microscopically and then identified by PCR and genome sequencing of the ITS region and the D1-D2 domain of th...

In recent years, studies investigating the protective effect of hydrogen-rich water (HRW) against different diseases and the toxicity of some substances have attracted increasing attention. Here, we assessed the effects of hydrogen-rich water on different nickel-induced toxic responses (reactive oxygen species (ROS), tumor necrosis factor-alpha (TN...

Research question The objective of this study was to investigate the effect of hydrogen-rich water on rats with polycystic ovary syndrome (PCOS). Design The study involved the division of rats into four groups, each consisting of eight animals. The first group was the control group, which received a carboxymethyl cellulose (CMC) solution. The seco...

Turkey is the leading producer and exporter of hazelnuts, producing approximately 64% of global hazelnut production. This research investigated the effects of cultivars and altitude on the phenolic, antioxidant, and fatty acid compositions of five hazelnut cultivars grown at three different altitudes, 100 m, 350 m, and 800 m, in Ordu province, one...

This study aimed to evaluate the use of an oxy-hydrogen generator for preparing hydrogen-rich water (HRW) and studying its effects on the L. garvieae-affected zebrafish. 0, 10, 20, and 100% HRW were prepared to determine the effects of HRW on the mortality rate and gene expression levels of L. garvieae infected-zebrafish. After 48 hours of bacteria...

The use of gases in different food applications has increased in the last decades. The incorporation of hydrogen into yogurt was reported to improve the organoleptic properties of some dairy products. A study is needed to understand the effect of this application on the behavior of yogurt bacteria during the fermentation stage. The effects of H 2-a...

Unlabelled: Accurate identification of animal species sources in milk have become quite important due to adulteration of high-priced milk types in the dairy industry. To date, milk identification methods have mainly depended on biochemical properties or physical properties detected by spectroscopic methods. The current study aimed to develop an ea...

Different gas formulations with inclusion of hydrogen were evaluated for extension of shelf life of chilled rainbow trout. A control and four treatment samples were as follows: Control (air), MAP1 (50% CO2 / 50% N2), MAP2 (60% CO2 / 40% N2), RAP1 (50% CO2 / 46% N2 / 4% H2) and RAP2 (60% CO2 / 36% N2 / 4% H2). Samples were stored at +2±1°C for 15 da...

Bitkisel Sütlerin Elde Edilme Kaynakları ve Üretim Yöntemleri

Fermented foods are considered the main sources of biogenic amines (BAs) in the human diet ‎while lactic acid bacteria (LAB) are the main producers of BAs. Normal water (NW) and hydro-‎gen-rich water (HRW) were used for preparing red beet pickles, i.e., NWP and HRWP, respec-‎tively. The formation of BAs, i.e., aromatic amines (tyramine, 2-phenyleth...

The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H...

The transfer of heavy metals to products during food processing forms serious health concerns. The impact of cultured‐cream butter washing with hydrogen‐rich water (HRW) on the deaccumulation of arsenic (As), cadmium (Cd), antimony (Sb), mercury (Hg), and lead (Pb) in butter was evaluated. Raw cultured‐cream butter was washed with ordinary water or...

This work was undertaken to evaluate the impact of drying techniques (convective and microwave drying) on color and selected secondary metabolites (ascorbic acid, total phenolic substances, and antioxidant capacity) of squash slices. Convective drying at 3 different temperatures (55, 65, and 75 oC), and microwave drying at 2 different power levels...

The formation of biogenic amines (BAs) in fish products during storage forms a serious challenge to producers and is generally related to the growth of decarboxylase-producing microorganisms. Controlling the formation of BAs is a serious challenge for the fishery industry. This study evaluates the impact of incorporating molecular hydrogen (H2) in...

Yoghurt is a coagulated dairy product that is fermented by typical starter cultures. Yogurt has the highest demand rate among fermented products due to its sensory properties. Well‐consumed food products are being enriched by either adding nutrients or improving the already available content for the development of the product. From this point of vi...

The current work was conducted in order to explore the influence of ultrasound times and amplitudes on the particle sizes and emulsifying properties of whey protein concentrate (WPC). Ultrasound (US) application was employed using a VC-7500 ultrasonic power equipment with the 20 kHz frequenc at various times (10, 20, and 30 minutes at 50% amplitude...

The toxic effects of mercury in earthworms and the potential alleviation effect of hydrogen-rich water (HRW) using ATR-FTIR and LC–MS analysis methods were investigated. Different concentrations of mercury chloride (H1: 5 µg/mL, H2: 10 µg/mL, H3: 20 µg/mL, H4: 40 µg/mL, and C1: control) and mercury chloride prepared in hydrogen-rich water (H5: 5 µg...

The formation of biogenic amines in food products forms a serious challenge for food producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) prepared using two methods, i.e. hydrogen-bubbled water (H2 water) and magnesium-incorporated water (Mg water). After 90 days of storage, the lowest formation levels of biogenic am...

The study aimed to evaluate the therapeutic effect of boric acid (BA) in experimentally induced septic arthritis. A total of 30 rats, 6 rats in each group (5 groups), were used in the study. No treatment was applied to the rats in the control group. Only BA was administered intraperitoneally (IP) to the rats in the bor group. Escherichia coli was a...

The current work was conducted to explore the influence of ultrasound times and amplitudes on the solubility and turbidity of whey protein concentrate (WPC). Ultrasound (US) application was employed using VC-750 ultrasonic power equipment with the frequency of 20 kHz at various times (10, 20, and 30 minutes at 50% amplitude) and amplitudes (60%, 80...

Microbial Development and Spoilage in Food Products

The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract-fortified yoghurts was higher and the colour was lighter in comparison with contro...

The sunn pest forms a serious risk to wheat by degrading its pasting and textural properties. The addition of tea waste extract to improving the pasting, rheological, and textural properties of the sunn pest-infected flour was investigated. The effects of the addition of different extract concentrations (0, 0.5, 1, 2, and 4 %) of black tea (BT), bl...

In this thesis, ınstant salep powder recipe were optimized by means of the model-ready to drink salep powder formulation using with different combinations of different starches and gums.Salep drink samples was prepared in water and milk. After the preparation of samples, effects of five different gums (guar gum (GG), carboxymethylcellulose (CMC), c...

Swab analysis is of paramount importance especially in the detection of microorganisms taken from surfaces as well as identification, counting and description of these microorganisms and hygiene monitoring. Responsible personnel, food contact tools and equipment play role in the contamination of food with bacteria. It can be identified by swab anal...

The objective of this study was to investigate the effect of different ethanol ratios in extraction solvent as well as the antioxidant properties of five plants. Thyme, mint, uckun, grape seeds and green tea waste fiber was analyzed to determine total phenolic content (TPC) and antioxidant activity by ABTS and DPPH radical scavenging activity assay...

Redox potential (Eh) like pH, it is a measurable parameter which means losing or gaining electrons in a system. Redox potential, expressed as volt, although this parameter is important for quality control of fermented dairy products, it is rarely considered. Yoghurt is a fermented dairy product that Lactobacillus delbrueckeii subsp. bulgaricus and...

The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract‐enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (S...

Oxidoreduction potential (Redox or Eh) is a physicochemical parameter that determines the ability of chemical or biochemical systems to oxidize or reduce. Biological systems as foods contain many oxidant molecules such as dissolved oxygen, hydrogen peroxide, free radicals and oxidative enzymes, and many reducing molecules such as vitamines (C, E, b...