Oya Irmak Şahin

Oya Irmak Şahin
Yalova University · Chemical Engineering

Doctor of Engineering

About

39
Publications
17,301
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319
Citations
Additional affiliations
November 2018 - present
Yalova University
Position
  • Professor (Assistant)

Publications

Publications (39)
Chapter
Full-text available
For the last decades, there is a significant increase of the discovery of metabolites from marine resources. In marine habitat, seaweed is a valuable source of biologically active compounds. The cell walls and intracellular of marine algae are rich in polysaccharides, like agar and carrageenan in red algae, fucoidan and alginate in brown algae and...
Article
Full-text available
The effects of Spirulina platensis and Dunaliella salina biomass (1% and 2%) on formulated cookies were studied. Colour, hardness, moisture content, ash content, protein content, lipid content, total phenolic content and total antioxidant activity by CUPRAC were assessed, and a sensory evaluation of the cookies was performed. The results show that...
Article
Full-text available
Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the...
Article
The presented study aimed to produce low-fat cookie (C) with substitution of Chlorella vulgaris biomass (0.5 % as CB1, 1.0 % as CB2, and 1.5 % as CB3) and to investigate the bioavailability of minerals, total phenolic content, and antioxidant capacities. Microalgae Chlorella sp. is known for their high phenolic content and antioxidant capacity as w...
Article
Full-text available
This study aimed to enhance the oxygen barrier properties of polylactic acid (PLA) film, a biodegradable packaging material with high oxygen permeability (OP). Bi‐layer films were produced by coating thermoplastic starch (TPS) onto PLA films in various ratios while maintaining constant film thickness. The mechanical, optical, barrier, thermal, hydr...
Article
Full-text available
The aim of the study is to reveal the effect of different drying methods (hot‐air drying [HAD] and freeze‐drying [FD]) on flowers of Prunus domestica—white, pink, and red, methanolic extracts and their effects on polyphenolic compounds. Drying kinetics, phytochemical and antioxidant activity were investigated, and compared with each other and also...
Article
In recent years, there has been extensive research on valorization of food wastes and a growing interest in nano-liposomal systems for food applications. This paper discusses the case of phosphatidylcholine basednanophytosomes loaded with anthocyanins extracted from red onion (RNPs) to overcome the bio-stability during digestion. The characterizati...
Article
Full-text available
Microalgae are an enormous biomass used for fortification in foods that represent a promising source of protein. Enrichment of baked foods with microalgae is a challenge for its textural and structural impacts. In this study, dough rheology, physical, textural and sensorial properties of low-fat cookies with Chlorella vulgaris at various concentrat...
Article
Recently, packaging industry has turned to biodegradable packaging, and poly(lactic acid) has become the most remarkable polymer. However, the high oxygen permeability of PLA films significantly limits their use. Therefore, this study, it was aimed to improve the oxygen barrier properties of PLA films without adversely affecting the mechanical and...
Article
Full-text available
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepar...
Article
Nano-phytosomes (NP), lipid-based nano-carriers, were used to encapsulate the phycocyanin. Phycocyanin (Phy) is known for its important biological properties with low bioavailability and low stability. The aim of the study was to prepare phosphatidylcholine (PC) based Phy loaded NP to overcome the bioavailability and storage stability issues. The c...
Article
Nano-phytosomes are lipid-based nano-carriers and rapidly growing technology for products containing phytochemicals. In this study, pomegranate peel extract (PPE) loaded nanophytosomes (NP) were prepared with phosphatidylcholine (PC) based on thin layer hydration method. The characterization of NP such as entrapment efficiency (EE), particle size,...
Article
Full-text available
Spirulina is of the worldwide cultivated and consumed microalgae. It is generally used directly or as an additive in the food industry due to its high protein content. Besides the high protein content, Spirulina biomass contains important fatty acids, (e.g. GLA), vitamins, minerals and other bioactive compounds. These important compounds are affect...
Article
Full-text available
Microalgae biomass addition to food has been studied for its nutritional fortification. The present work investigates the impact of microalgae (Chlorella vulgaris and Dunaliella salina) addition, in terms of quality characteristics, during a 28-day storage at 5°C. As much as 2.5% (w/v) of C. vulgaris and D. salina were separately added to fresh gre...
Article
This study was carried out to determine the effects of fish meal or plant‐based diets with supplementation of dietary Spirulina (4%) on shelf life of rainbow trout, Oncorhynchus mykiss. Rainbow trout (initial weight: ~135 g) were fed four experimental diets (fish meal‐based FM, plant meal‐based‐PM, Spirulina included at 4% of fish meal‐based‐FM/S o...
Conference Paper
Yüzey ve/veya yer altı sularına başlıca evsel ve endüstriyel atıkla karışan organik azot sudaki bakterile-rin etkisiyle önce amonyağa (NH3), ardından diğer bir sınıf bakteri ve mantarın etkisiyle sudaki serbest oksijeni de kullanarak nitrite (NO2-) ve son olarak yine bakterilerin etkisiyle nitrata (NO3-) dönüşür. Sıcaklığın art-masıyla birlikte çöz...
Conference Paper
Sanayi, tarım ve evsel atık sularının sahil sularına büyük miktarlarda boşaltılması önemli bir çevre sorunu olarak değerlendirilmektedir. Deniz sularındaki bu kirliliğin bileşenleri incelenerek, kirletici konsantrasyonları tayin edilmeye çalışılmaktadır. Teknolojinin gelişmesiyle birlikte ağır metal kullanımının artması ve böylelikle canlı yaşamı i...
Conference Paper
Yalova ili, körfezin Marmara Denizine açıldığı noktada bulunması sebebiyle akıntıların sürüklediği sanayi ve tersane atıklarıyla kirlenmektedir. Ayrıca tarım alanlarından geçen Samanlı deresi ile şehrin içinden geçerek Marmara denizine açılan Safran deresi evsel ve zirai atıkları denize taşımaktadır. Çalışmada, derelerin denize açılma noktaları ola...
Conference Paper
Full-text available
Özellikle dere sularında metal katyonlarının ve metaloidlerin kalitatif ve kantitatif tayini, gerek jeokimyasal açıdan yer altı cevher kaynaklarının belirlenmesinde gerekse deniz akıntılarının takip edilmesinde büyük önem taşır [1]. Oksoanyon oluşturabilen ağır metal katyonları, alkali ve oksijence zengin sularda oksoanyon formlarına dönüşerek stab...
Article
Full-text available
Çalışmanın amacı, farklı kurutma yöntemlerinin Spirulina platensis mikroalginden elde edilen fikosiyanin üzerine etkilerinin belirlenmesidir. Çalışmada, freeze-dry tekniği ve fırın kurutma olmak üzere iki farklı yöntem denenmiştir. Freeze-dry tekniğinde fikosiyanin miktarı %27,3 olarak belirlenmiştir. Fırın kurutma yönteminde ise diğer gruba kıyasl...
Article
Full-text available
In this study, the physicochemical and sensorial characteristics of green olive pastes from retail markets were analyzed. Physicochemical analysis showed that the titritable acidity, salt and pH values of the pastes varied between 0.58-1.78 gm 100 gm-1, 3.45–7.16 gm 100 gm-1 and 2.82–4.08, respectively. The major fermentation compounds were lactic...
Article
Full-text available
The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties. Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives. Smoked cheese is appreciated by consumers due to its sensorial properties. However, with smoking process there is a risk of for...
Article
Full-text available
The objective of this research was to determine some microbiological and chemical properties of pismaniye sweet. A total of 47 plain and with cacao pismaniye samples were purchased from retail markets in the Marmara region, Turkey. Mean moisture, ash, fat and total sugar contents were found as 3.16 to 3.31, 0.18 to 0.23, 11.67 to 11.87 and 37.10 to...
Article
Full-text available
Biodegradability is defined as the capacity of to be broken down by the action of living things, such as bacteria and fungi being the main participants in the process of biodegradation in the natural world. The breakdown of materials provides them with precursors for cell components and energy for energy-requiring processes. Biodegradation is thus...
Article
Full-text available
The purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspectives of the product with regard to consumer sensorial acceptance. The products were monitored for t...
Article
The purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspectives of the product with regard to consumer sensorial acceptance. The products were monitored for t...

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