Raciye Meral

• Assoc. Prof
• Van Yuzuncu Yil University

This study explored the effectiveness of fish oil (FO)-loaded nanoemulsions, averaging 197 nm in diameter, as fat substitutes in creating low-calorie cookies. The cookies’ diameter, thickness, and spread ratio were measured, ranging from 46.33 to 57.15 mm, 6.45 to 7.51 mm, and 6.16 to 8.86, respectively. Notably, cookies containing nanoemulsions ex...

In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 ± 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) resu...

Probiyotikler konakçı canlının bağırsağında canlı ve yeterli sayıda bulunduklarında konakçının sağlığını olumlu yönde etkileyen mikroorganizmalardır. İçerisinde canlı mikroorganizma bulunduran fermente gıdaların sağlık üzerine olumlu etkilerinin bulunması, bu gıdaların popülerliğini arttırmakta ve bu gıdalara probiyotik mikroorganizma içeren gıda o...

Bread is a widely consumed food in various types and forms worldwide depending on cultural habits and it is an indispensable food for the Turkish population. There are many types of bread in Turkey, being the tandır bread (TB) the Turkey’s oldest and most popular product and an important part of traditional Anatolian cuisine. TB is a wheat-based tr...

Fish is a unique source for human consumption and also the food industry. In this sense, different nanobiotechnology-based applications especially have been used for providing food safety, improving the taste and preferences of fish meat, keeping the nutritional components in fish meat for human consumption, and eliminating nutritional losses with...

Sesame oil nanofibers (diameter min: 286 max: 656nm), starting thermal degradation at 60 °C, were successfully obtained using the electrospinning technique in Türkiye. The distance, high voltage, and flow rate in electrospinning parameters were defined as 10 cm, 25 kV, and 0.065 mL/min. Mesophilic, psychrophilic bacteria, and yeast & molds counts o...

Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer’s preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence developmen...

In this study, the mixtures obtained by mixing quinoa flour with wheat flour in different proportions were added to chicken meat patties and their effects on some quality characteristics were investigated. The yields of the meatballs prepared with the mixes containing 50% and 100% quinoa flour were higher than those of other meatballs (69.59% and 6...

Oil‐loaded nanoemulsions (NEs) with a diameter of 192.28–240.70 nm were obtained and NEs (containing 3.75 g nanosized oil) were added to the fat‐reduced cake formulation. The fat content decreased by 42.38%, 44.42, and 45.84%. With the fat reduction, the specific volume increased from 2.43 to 3.07 cm ³ /g. It was revealed that cakes with less fat w...

The present study aimed to investigate the effects of mulberry on the physical and textural characteristics, and functional properties of gluten-free muffins. In this sense, muffins were produced containing mulberry 0 (control), 5 (MB5), 10, (MB10), and 15% (MB15). The average specific volume of the control muffin was 2.22 mL/g, but the muffin volu...

ÖZET Bu çalışmada buğday unu ve kinoa unundan hazırlanan karışımların soğukta depolanan tavuk köftelerin tekstür özellikleri üzerine etkisi araştırılmıştır. Bu karışımlar ile hazırlanan pişmemiş tavuk köfteler, soğukta muhafazanın 1, 3, 7 ve 10'uncu günlerinde tekstür analizine tabii tutulmuştur. Çalışma sonucunda köfte bileşiminde kinoa unu kulla...

Each year a large amount of agro-industrial by-products are generated as a result of the processing of agricultural materials. These products have been generally used as animal feeds. However, they are rich in fiber, protein, minerals, especially bioactive components such as fatty acid, phenolic components, antioxidant and antimicrobial substances....

Salmon meat samples were treated with nanofibers fabricated from only black seed oil or black seed oil combined with curcumin (NFBO and NFBOC, respectively) and cooked using a sous vide (SV) technique at 70 °C for 20 min. Nanofiber diameters ranged from 387.1 to 720 nm. At Day 43, flavor scores of NFBO‐ and NFBOC‐treated samples were 5.50 and 6.0,...

The purpose of this research was to study the effects of stabilization and storage conditions on the antioxidant activity and microbiological quality of raw wheat germ (R). For this reason, the raw germ samples were stabilized by microwave-assisted steam drying (MWS) and freeze-drying (FD) methods, and they were stored at different storage temperat...

Seaweeds have been generally utilized as food and alternative medicine in different countries. They are specifically used as a raw material for wine, cheese, soup, tea, noodles, etc. In addition, seaweeds are potentially good resources of protein, vitamins, minerals, carbohydrates, essential fatty acids and dietary fiber. The quality and quantity o...

Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were...

This study aimed to create nanoparticles using maltodextrin and lecithin coating materials from the extract of ellagitannins obtained from pomegranate peels. The nanoparticles were further characterized by FT-IR, SEM and TGA. The initial average molecular diameter of the ET was 47.02±31.0 μm. After the nanoencapsulation process, the average molecul...

The combined application of nisin-loaded poly(vinyl alcohol)-based nanofibers (NP) with polyethylene (PE) packs were presented to be a new food nanotechnology application. In the electrospinning process, flow rate, distance, and voltage were defined to be 1.2 mL/h, 8 cm, and 20 kV, respectively. The zeta potential value and the average diameter of...

The present study aimed that the fat reduction in cookies without compromising the desired properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8-363.4 nm were fabricated and added to the formulation. The spread ratio was increased from 5.17 to 7.84. Hardness was decreased by approximately 18.40-40.27%. The total ratio of saturated and...

This study seems to be the first effort to determine the viscoelastic properties of dilute ovalbumin colloids using dynamic-light-scattering-based optical microrheology using carboxylated melamine microparticles as the tracer probe. A generalized form of the Stokes–Einstein equation constructed based on Laplace transformation of the mean square dis...

In this work, a nanoemulsion-based delivery system was developed by encapsulation of different concentrations (0.5%, 0.75% and 1% v/v) of oregano essential oil (OEO) within poly-vinyl alcohol. The delivery systems (oregano essential oil loaded nanoemulsion systems, OEO NESs) were characterized in terms of size distribution, zeta potential, thermal,...

Çin’in Hubei Eyaletine bağlı Wuhan Şehrinde Aralık 2019 tarihinde başlayan ve vaka sayısının artması sonucu Dünya Sağlık Örgütü (DSÖ) tarafından 11 Mart 2020 tarihinde pandemi olarak ilan edilen yeni tip koronavirus (Covid-19) salgını, kısa zamanda dünyada ve ülkemizde etkilerini göstermiştir. Buna bağlı olarak; hastalığın hızla yayılmasının kontro...

Grape seed oil-loaded nanofibers (gsN) having 414.8±58.7nm diameter were fabricated using the electrospinning technique. Scanning electron microscopy images, encapsulation efficiency (92.4%), and molecular characterization analysis (FTIR) proved successful production of electrospun gsN. Limitation in total mesophilic aerobic bacteria count (TMABc)...

Fabrication of Au-zein-based nanomats (AuZ-Nm) was successfully carried out by using the electrospinning technique. The average diameters of Au were found as 530±377 nm within zein nanomats having 161±45 nm. The nanomats were used to delay the Total Mesophilic Aerobic Bacteria (TMAB) growth in the skinless fish fillets stored at 4±1°C. Besides cont...

Gıdaların üreticiden tüketiciye ulaştırılması sürecinde ürünün tazeliğinin ve besin değerinin korunması oldukça önemlidir. Bu amaçla geçmişten günümüze kadar çeşitli muhafaza yöntemleri kullanılmaktadır. Paketleme teknolojisi de bu muhafaza yöntemlerinden biri olup ürünlerin raf ömrünün güvenli bir şekilde artırılması amaçlanmaktadır. Geleneksel pa...

In this study, stabilization was performed using three different oven temperatures (110, (T1) 130 (T2) and 150 °C(T3)) in the oven set at 10% moisture. The effect of stabilization on lipase activity, functional, and thermal properties of rice bran. Lipase activity of control (27.92 U/g) was to be higher than stabilized rice bran samples. Starch gel...

Edible films and coatings are materials which are applied to the surface of foods in a thin layer and which protects the food from the external environment. They are prepared by using polysaccharide and/or protein or by using flours of vegetable origin. In this study, protein, starch, moisture and water absorption ratios of wheat, corn, chia, teff,...

Curcumin and rosemary oil nanoemulsions (CUR and RON), having 184.3 nm and 158.3 nm average diameters, were successfully produced by a single sonication technique. Effectiveness of nanoemulsions against P. aeruginosa, E. coli, and S. typhimurium were tested by agar diffusion method. Total mesophilic bacteria (TMABc) growth in fish fillets treated w...

Nano‐applications are named as one of the novel methods, which provide lots of advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47±0.68 mV zeta potential value and 172 nm...

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is easily transmitted from person to person, which has fueled the ongoing pandemic. Governments in different countries have taken drastic actions such as complete lockdown. However, little attention has been paid to food safety and its potential linkage with the coronavirus disease (COVID...

Bu çalışma; farklı stabilizasyon koşullarının pirinç kepeğinin oksidatif stabilitesi, fitik asit içeriği ve antioksidan aktivitesi üzerine etkisini belirlemek için planlanmıştır. Bu amaçla pirinç kepeği örneklerine stabilizasyon işlemi uygulanmış ve elde edilen kepek örneklerinde meydana gelen değişimler saptanmıştır. Stabilizasyon için üç farklı f...

Fish fillets can be coated/treated with nanoscale chitosan using the electrospinning technique. To obtain successfully nanoscale chitosan, the determination of molecular weight, concentration, solvent system of chitosan, and electrospinning parameters should be optimized. Therefore especially, applied voltage, distance, flow rate, environmental con...

Production of wheat germ oil nanoemulsions (WGO), having 114.7 nm average zeta size, 0.144 PD index, 14.76 mV zeta potential value, were successfully carried out. TBARS, FFA, PV, CD, and CT tests, lipid nutritional quality indexes (AI, HH, PI, TI, EPA/DHA, PUFA/SFA, and n3/n6), color measurements, and the changes in sensory quality were studied in...

Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g⁻¹, that of the sample co...

ÖZET Bu çalışmada; piyasada satılan 10 farklı ekmeklik un örneğinin fiziksel, kimyasal, farinograf, hamur uzayabilirlik ve ekmek hacmi gibi ölçütler kullanılarak analizleri yapılmış ve korelasyon değerlendirilmesi yapılmıştır. Sonuçlara göre; En yüksek pozitif korelasyon, yaş glüten ile ekmek hacmi arasında (r=0.83**), yoğurma tolerans indeksi ile...

The objective of this study was to determine the effects of different stabilization treatments on the functional properties of rice bran (RB). This work also determined the molecular and thermal properties of stabilized RB. RB was stabilized by conventional oven and microwave (MW) oven. Three different oven temperature (120, 140 and 160 °C) and thr...

Thyme oil nanoemulsions (TONa and TONb), having 219 nm and 163 nm diameters, were successfully prepared by using sonication technique. Zeta potential (ZP) and polydispersity indexes (PDI) of TONa and TONb were defined to be 19.77, 0.24 and −24.80, 0.054, respectively. It was determined that zeta size values of TONs might have played a role on the i...

Abstract In this study, the effect of fermentation time and baking temperature on the antioxidant activity and phenolic profile of bread enriched with grape and pomegranate seed were investigated. It was determined that total phenolic content (TPC) and antioxidant activity improved through prolonged fermentation time. TPC in the control dough range...

The effect of coating with Lactobacillus rhamnosus‐loaded poly[vinyl] alcohol and sodium alginate‐based nanofibers (LR) and also poly(vinyl) alcohol and sodium alginate‐based nanofiber (PS) on fatty acid stability of fish fillets was tested. LR and PS dope solutions were successfully electrospun. Scanning Electron Microscopy images of nanofibers, w...

Nanoencapsulation of probiotic bacteria (L. rhamnosus) into poly(vinyl alcohol) & sodium alginate-based nanofibers (VSPBe) and also the production of poly(vinyl alcohol) & sodium alginate-based nanofibers (VS) were successfully obtained. VSPBe and VS nanofibers were used to limit the Total Mesophilic Aerobic Bacteria (TMABc), Psychrophilic Bacteria...

In this study, physicochemical deterioration detected by textural and color measurements was revealed in fish fillets during cold storage period. In this respect, L*, a* and b* values of the fish fillets stored at 4ºC rapidly changed with time. Especially, L* values of fish fillets increased from 48.87 to 55.35 while a* and b* increased from-1.59,...

ZET: Bu çalışmada fonksiyonel bir bileşen olan uşkun bitkisi, bisküvi formülasyonuna eklenmiş ve uşkunun bisküvilerin fiziksel, kimyasal, reolojik ve antioksidan özellikleri üzerine etkileri incelenmiştir. Bisküvilere üç farklı seviyede (% 0.5, 1, 2) uşkun ilave edilmiştir. Uşkunun farinograf özellikleri üzerine etkisinin olmadığı; fakat enerji değ...

Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and...

Walnut press‐cake, a rich source of phenolics, is a by‐product of walnut oil processing. In this study, the effects of walnut press‐cake on cake quality, health‐enhancing substances and antioxidant activity were determined. Wheat flour was replaced with walnut press‐cake at 0, 5, 10, 15 and 20% levels. Results show that specific volume, firmness, r...

The objective of this study was to determine the effects of flaxseed on the rheological and breadmaking properties and antioxidant activity of bread. Wheat flour was replaced with flaxseed at the level of 2, 4, and 8%. The water absorption, dough development time, stability and mixing tolerance index of the dough did not significantly change with t...

The objective of this study was to determine the effects of grape seed (GS) on the rheological and bread-making properties, antioxidant activity and phenolic composition of bread. Wheat flour was replaced with GS at levels of 2.5%, 5.0% and 7.5%. GS increased the dough development time at a level of 5.0% but did not change it at levels of 2.5% and...

Throughout the process of bakery production, dough stickiness is a widespread problem and is influenced by many factors. Reliable, quick and quantitative methods are needed for measurement of dough stickiness in baking industry. In this study, three different flours were used (F1, F2 and F3) and 12% wheat starch and 2% vital gluten were added to th...

Bu çalışma, ekmeğe çeşitli doğal bileşenler eklenerek, kaliteden ödün vermeden ekmeğe fonksiyonel özellik kazandırılabileceğini ve antioksidan özelliğe sahip doğal katkı maddeleri kullanılarak sağlık üzerinde olumlu etkilere sahip ekmek üretilebileceğini göstermiştir.

International

Abstract Dough extensibility and resistance to extension widely used to determine the difference between the quality of bread flour and the appropriate selection of raw materials. In this study, three different flours were used (F1, F2 and F3) and 12 % wheat starch or 2 % vital gluten were added to those flours to widen protein content for each f...

This review focuses on the antioxidant properties of wine polyphenols. In recent years, developments in food science and technology have shown the positive effects of natural compounds having functional properties on public health. Over the past several decades, many studies have been published on how alcohol consumption may be associated with redu...

Yenilebilir kuru kaplama malzemelerinden yap›-lan kaplamalar gaz ve nem geçifline karfl› bir bariyer görevi yaparak g›dalar›n raf ömrünü uzat›rlar. Farkl› partikül büyüklü¤ündeki tah›l ürünleri, baharat ve renk maddelerinin optimum oranda ayarlanmas› ile yap›lan bu malzemeler bir çok özelliklere sahiptirler. Uygun kriterlere sahip ürün elde etmek,...

Özet: Bu çalişmada, Türkiye piyasasinda satişa sunulan farkli firmalara ait kremali gofretlerin bazi kimyasal ve fiziksel özellikleri incelenerek, gofretlerin standartlara uygunluğu ile firmalar arasindaki farkliliklar ortaya konulmaya çalişilmiştir. Bu amaçla, Türkiye piyasasinda satişa sunulan 9 farkli firmadan, 3 farkli üretim döneminde alinan ö...

Functional foods, beyond their primary nutrition purpose, contain some compounds that have favorable effects on human health. In recent years, increased life expectations and awareness towards healthy nutrition of the consumer, obesity and increased coronary heart diseases lead to an increase in production and consumption of functional foods by con...