Seda Ersus

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Verified

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• Prof. in Food Engineering
• Professor (Associate) at Ege University

Thermal characteristics of dried sugar beet pulp, leaves and leaf fractions obtained after extraction: fibrous leaf pulp and fibre rich leaf fraction, were investigated by differential scanning calorimetry and thermogravimetry. The sugar beet samples showed a similar thermal behaviour associated with a similar composition. Two endotherms are found...

This study focuses on mallow leaves as a potential protein source, aiming to enhance protein yield through various extraction methods. Firstly, frozen, vacuum-dried, and freeze-dried mallow leaves were compared in terms of protein content and the freezing (42.33%) has the highest protein content in dry basis. In order to increase protein yield, as...

The sugar beet (Beta vulgaris L.) is one of the most cultivated crops in the world due to the production of sugar from its roots. The potential of its leaves, which are a by-product, to be evaluated especially in terms of protein in recent years has increased the importance of sugar beet. The mallow (Malva sylvestris L.) is widely known as a medici...

This comprehensive review explores the diverse landscape of plant protein resources, focusing on novel extraction and precipitation methods that contribute to the advancement of sustainable and efficient protein production. The increasing global demand for plant‐based proteins as a key component of balanced diets has spurred research into optimizin...

This study focused on the development and optimization of thermoplastic starch (TPS) and poly(butylene adipate‐co‐terephthalate) (PBAT) biobased active packaging films by incorporation with grape seed oil, alpha‐tocopherol, and rice husk. In the compound and film production step during extrusion for biobased active packaging film two variables, the...

Amaç: Bu çalışmanın amacı, aromatik bitkilerden infüzyon tekniği ile ekstraktlar elde ederek farklı formülasyonlarda elma suyu ile karıştırılarak fonksiyonel olarak zenginleştirilmiş bir ürün geliştirilmesi ve ürünün fizikokimyasal analizlerinin yapılmasıdır. Materyal ve Yöntem: Ihlamur çiçeği (Tilia cordata), kekik (Thymus collinus), kasnı otu (Fe...

Agricultural wastes are abundant worldwide with increased production and consumption activities as a result of human population growth. Waste recycling processes, which are important to support sustainable production, remain popular due to the increasing amount of agricultural waste. In particular, there are various studies on the recovery of valua...

Olive fruit (Olea europaea L.), which is a symbol of Mediterranean civilization, is rich in bioactive substances and has an important place in human nutrition. The olive leaf is also rich in bioactive substances and has been used in many areas for centuries, and is produced in high amounts during harvesting, pruning, and production of olive oil and...

This study aims to investigate the effects of different drying temperature profiles on freeze‐dried strawberries. The drying temperature profiles used in the trials were as follows: Trial I: 20°C–6 h, 30°C–6 h, 40°C–6 h, 50°C–3 h, Trial II: 30°C–6 h, 40°C–9 h, 50°C–6 h, Trial III: 50°C–6 h, 40°C–9 h, 30°C–6 h. The quality of the freeze‐dried strawb...

BACKGROUND Sugar beet is one of the most produced industrial plants in the world, and during manufacturing it produces a large quantity of leaf waste. Because this waste is rich in protein, this study aimed to identify an efficient method for producing large‐scale protein concentrate from sugar beet leaves. RESULTS Results showed that protein extr...

This study aims to investigate properties of whole wheat flour breads produced with the combined addition of amaranth (5, 10, and 15%) and fennel (1, 1.5, and 2%) powders. The color, texture, total phenolic content, and sensory properties of breads were determined in terms of quality and functional properties evaluation. The protein contents of who...

Trabzon hurması diyet lifi, karotenoid ve fenolik bileşiklerce zengin bir meyvedir. Bu çalışmada, Trabzon hurması örneklerinin mikrobiyal yükünü azaltmak ve raf ömrünü arttırmak amacıyla pastörizasyon işlemi uygulanmıştır. Trabzon hurmaları kuru madde içeriği %80 (A) ve %75 (B) olacak şekilde güneşte kurutulmuştur. Daha sonra 12 PET/110PE EVOH 170x...

Amaç: Bu çalışmanın amacı, farklı kurutma teknikleriyle kurutulan aronya meyvesinin fiziksel, kimyasal ve toz ürün özelliklerinin incelenmesidir. Materyal ve Yöntem: Dondurarak kurutma, vakum kurutma ve konvektif kurutma olmak üzere üç farklı kurutma işlemine tabi tutulan aronya meyvesinin özelliklerini belirlemek için toplam kuru madde, kül, su ak...

The rose plant, belonging to the Rosaceae family, presents a rich diversity of over 200 species and 1800 identified varieties in the literature. Among them, Rosa damascena Mill. (Rosaceae) is one of the most important species cultivated for its highly valued aromatic oil in the perfume, pharmaceutical, and food industries. Rose petals have been con...

The tendency to consume the plant-based protein is gradually increasing with the increase of the world population. Although the leaf proteins are the sustainable protein sources, the protein isolation from them is difficult due to plants structure. The objective of this study was to evaluate the mallow leaf as an alternative protein source, to incr...

Today, the gradual decrease of natural resources and drought due to global warming necessitate the efficient use of natural life. At this point, the importance of the concept of sustainability is gradually increasing. The expected increase in food demand, especially due to population growth, necessitates the implementation of sustainable systems in...

Today, the gradual decrease of natural resources and drought due to global warming necessitate the efficient use of natural life. At this point, the importance of the concept of sustainability is gradually increasing. The expected increase in food demand, especially due to population growth, necessitates the implementation of sustainable systems in...

Siyah sarımsak 45-90°C sıcaklık, %50-90 bağıl nemdeki kontrollü ortamlarda beyaz sarımsağın siyah renk alana kadar bekletilmesi ile üretilir. Üretim sırasında, Maillard ve enzimatik reaksiyonların gerçekleşmesiyle sarımsağın özellikle renk, pH değeri, kuru madde, indirgen şeker içeriği gibi fizikokimyasal özelliklerinde ve besin değerinde önemli de...

The economic and social importance of biodegradable, environmentally friendly materials, as the growing public awareness and environmental concerns regarding the disposal of solid wastes, and the growth of the recycling industry and the use of biodegradable and biopolymers, especially as substitutes for petroleum-based plastics in the packaging ind...

Türkiye’de Antalya ilinde yetiştirilen kırmızı ejder meyvesinin (H.polyrhizus), fiziksel ve kimyasal özellikleri çalışma kapsamında belirlenmiştir. Beyaz ve kırmızı ejder meyvesi cinsleri yetiştirilmekle birlikte özellikle kırmızı ejder meyvesinin et kısmında şeker içeriği düşük ve betasiyanin renk maddesi içeriği yüksektir. Renk maddesinin yanı sı...

In this study, the microwave-assisted and enzyme-assisted extraction efficiency were compared to solvent extraction. The extraction efficiencies were evaluated in bay leaf extract in terms of phenolic content and antioxidant capacity. The total phenolic content (mg GAE/g) of the extracts from three different extraction methods as a solvent, enzyme-...

The cellulose‐based polysaccharide edible film enriched with pomegranate seed oil was characterized and used for the coating of strawberries to determine the effects on their quality over shelf life. Edible bioactive films were prepared with carboxymethyl cellulose (CMC) which contained different concentrations (0.1, 1, 2, and 3%) of pomegranate se...

This study evaluates the effect of four different encapsulation techniques. Zn‐chlorophyll derivatives obtained by enzymatic extraction with 26.80% yield compared to nonenzymatic extraction from stinging nettle were encapsulated with (i) ionic gelling, (ii) ionic gelling + chitosan coating, (iii) electrically assisted ionic gelling (iv) electricall...

Objective: In this research, the production and quality characteristics of new healthy pomegranate snacks (Punica granatum L.) obtained by drying after different pre-treatments were investigated. Material and Methods: Besides control group, three different pre-treatments were applied to the pomegranate seeds before drying. Pomegranate seeds without...

Microbial contaminations and related issues are causing serious economic losses to the global trade of dried figs. A significant amount of dried figs are rejected at the customs gates after legally required analyses, which in turn brings several problems covering the destruction of foods, environmental hazards, and food safety issues. In the presen...

This research focused on the effect of temperature (25-75 ˚C), extraction time (40-120 min) and solvent/solid ratio (15-45 mL/g) and the enzyme assisted extraction on protein extraction efficiency from by-product of sugar beet. 3 different methods were applied in protein isolation and the highest protein yield (34.55%) was obtained by the isoelectr...

The use of biocomposite packaging materials is nowadays considered as an important issue for overcoming the environmental problems caused by plastic-based packaging materials that is produced from fossil fuels which take centuries to degrade in nature. Biocomposite materials are made up of two components, a polymer matrix and a natural organic rein...

Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a...

Hydroxymethyl furfural (HMF) occurs as an intermediate product by breaking down sugars in acidic media or during the Maillard reaction. The formation of HMF is used as a chemical index to determine the storage time of food products and to determine if the heat treatment is performed properly to the food products such as fruit juices, milk, honey, c...

Freezing has been a convenient technique to maintain the shelf stable properties of tomato fruits and to permit the transportation of the products to remote markets. This study evaluated the effects of four different freezing methods on the quality of cherry tomatoes (Lycopersicon esculentum var. Cerasiforme). Fresh, whole cherry tomatoes were froz...

Leaf proteins are one of the alternatives to the animal proteins. Sugar beet (Beta vulgaris L.) is one of the most widely produced agricultural products in the world. While the root of sugar beet is used in sugar production, the leaves are used as an animal feed or left in the lands. It is known that the leaves of sugar beet have a high protein con...

Ascorbic acid is a water-soluble vitamin which is important due to its anticarcinogenic effects and regulation of the biochemical reactions in the body. It is an unstable vitamin which can be easily degraded by heat and light during processing and storage. In this study, the effect of freezing, drying and canning processes on the amount of ascorbic...

Natural and artificial colorants are food additives that are widely used to increase the acceptance of products in food industry. The need for natural colorants production is inevitably increased due to the increasing demands of consumers to natural food products and the limitations in some countries about the usage of synthetic colorants. The most...

Selüloz nanokristalleri 5-70 nm çapında, 100 nm ile birkaç mikrometre boyutunda, kristallik derecesi yüksek, çubuk şeklinde parçacıklar olup, lignoselülozik hammadde kaynaklarından elde edilmektedir. Son yıllarda selüloz nanokristallerinin eldesinde, tarım ürünlerinin işlenmesi sırasında ortaya çıkan kök, sap, saman, yaprak ve kabuk vb. atıkların l...

Gıdaların tercih edilebilirliğini etkileyen en önemli kalite kriterlerinden biri renktir. Bu nedenle gıda endüstrisinde istenilen rengin elde edilebilmesi veya mevcut rengin arttırılması amacıyla renklendirici maddeler kullanılmaktadır. Doğal renk maddeleri genellikle çeşitli bitkisel kaynaklardan elde edilmekte ve gıdaların duyusal özelliklerinin...

Doğal ve yapay renklendiriciler gıdaların albenisini arttırmak için gıda endüstrisinde yaygın olarak kullanılmakta olan gıda katkı maddeleridir. Tüketicilerin doğal gıdalara olan artan talebi ve bazı ülkelerin sentetik renklendirici kullanımına getirdiği sınırlamalar göz önüne alındığında doğal renk maddelerinin üretilmesi ve renklendirici olarak g...

Encapsulation of spinach zinc-chlorophyll (Zn-chlorophyll) derivatives in whey protein by emulsion/cold-set gelation seems to be a promising alternative method for handling stabilized green natural colorant. The main important parameter was the pH of the emulsion system that caused precipitation of the whey protein. The shape of the microbeads cont...

The use of electrolyzed water in the washing of fruits and vegetables is a promising alternative treatment to chlorine washing. Electrolyzed water washing, is safer, healthier, reduces cleaning times, and is ready to handle. In recent years, food poisoning outbreaks which are caused by bacteria with acid tolerance response in fruits and vegetables...

zet Proteinler büyüme, gelişme, hücrelerin onarımı ve sağlıklı yaşam için gerekli olan besin öğelerindendir. Dünya üzerindeki nüfus artışıyla beraber, mevcut protein kaynakları zamanla azalmakta ve dolayısıyla yeni alternatif protein kaynaklarına ihtiyaç duyulmaktadır. Bitkisel protein kaynakların zengin besleyici içeriğine sahip olması, vegan, vej...

In this study the objective is to produce biodegradable, eco- friendly and renewable packaging out of food production waste, in order to help reduce pollution caused by plastic based food packaging waste made from fossil fuels. Our aim was to produce edible film from the pectin obtained from orange pomace waste. Orange pomace is the waste of fruit...

Coloured apple discs containing black carrot concentrate (BCC), calcium lactate and lactic acid were formulated and produced as a new functional fresh fruit product using vacuum impregnation. Sensory test was conducted to select the most preferred impregnation formulation containing an addition of 0.0%, 0.4%, 0.8% and 1.2% BCC, 1.5%, 3.0% and 4.5%...

Among the engineering plastics, polyolefins have recently become widely used in various industrial areas, owing to their low production costs, superior mechanical properties, and processability advantages. In particular, the resistance of polyolefin plastics to peroxidation, water and microorganisms as well as their gas barrier properties, have mad...

The effects of the industrial processing steps (chopping − blanching − citric acid solution addition, pressing, pasteurization, depectinization, rotary vacuum filtration, bag filter and concentration) on the total and individual phenolic compounds, flavonoids, anthocyanins, and antioxidant capacity of black carrot concentrate were investigated. The...

Gıda endüstrisinde renklendiriciler farklı amaçlar doğrultusunda oldukça yoğun şekilde kullanılmakta ve günümüzde doğal ve yapay renklendiricinin çok çeşitli gıda içeriğinde kullanıldığı bilinmektedir. Tüketicilerin özellikle son on yılda yapay renklendiriciler yerine doğal renk maddelerine yönelmesi, üreticilerin bu konuda alternatif arayışlara ne...

tr (S. Ersus Bilek) 0 232 388 01 10 / 2061 0 232 342 75 92 ÖZ Fonksiyonel bir bileşen olan kolajen hidrolizatı, kolajenin enzimatik hidrolize uğraması sonucunda oluşan çoğunlukla içecek sektöründe kemik ve cilt sağlığını düzenlemek amacıyla kullanılan bir bileşendir. Kolajen hidrolizatı, vücutta kolajen yapımını arttırması sebebiyle kemik ve cilt s...