Sıla Barut Gök

Tekirdağ Namık Kemal University · Department of Food Technology

Water stress is one of the foremost stress factors affecting the production of secondary metabolites in plants. The aim of the research was to evaluate the response of black cumin (Nigella sativa L.) to water stress in terms of bioactive compounds and essential oil constituents in a semi-arid region (Thrace region, Türkiye). Black cumin seeds were...

Energy is one of the most basic requirements of industry, sustainable development and even life. Intensive energy use causes serious environmental problems such as global warming, acid rain, etc. Transportation, which accounts for about 30% of global energy consumption, is one of the biggest GHG emissions reasons. The Net Zero Scenario requires red...

In recent years, consumer trends have been changing toward fresh food products such as fruit juice, vinegar, etc. that are a good source of bioactive components, high nutritional characteristics, and beneficial microorganisms. Black-thorn (Prunus spinosa L.) vinegar (BV) is one of these nutritious foods. The study aims to examine the efficacy of ul...

This study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activit...

The present study aimed to determine the chemical composition and in vitro antimicrobial potential for the first time of essential oils (EOs) from six cultivars (Druzhba, Raya, Hebar, Hemus, Yubileina, Sevtapolis) of lavender (Lavandula angustifolia Mill.) cultivated in Türkiye (Tekirdağ) against a panel of pathogenic and non-pathogenic microorgani...

Microgreens, which have only become popular during the last decades, are rich in phytochemicals, including phenolic compounds, which act as antioxidants. The study aimed to examine the effects of two different harvest times (cotyledon [embryonic leaves] and 1.5-true leaf stage) of five microgreens on the bioactive compounds in terms of antioxidant...

The aim of the study was to determine the effect of water deficiency at different development stages on the bioactive content and phenolic compounds in sunflower (Helianthus annuus L.) cake, the residue left after oil is extracted from sunflower seeds. A sunflower genotype was randomly planted in a complete block design with eight different combina...

Abiotic stress like deficient irrigation might affect the synthesis of secondary metabolites in plants, which has several pharmacological effects. In this study, the effect of water deficit was determined on sunflower (Helianthus annuus L.) seed protein content, antioxidant activity, phenolic content and flavonoid and phenolic compounds of defatted...

The aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, sensorial attributes and colour of vinegar were assessed. A reduction of 1.29-log CFUmL-1 was achieved in total aerobic bacte...

Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable and quick non‐thermal food preservation techniques such as UV light. UV‐C light (200–280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, i...

The rapid increase in the world population causes a rapid decrease in natural resources, especially water. The alteration, which accelerated with the effect of urbanization and industry, leads the producers into the production of plants that have high economic value and market demand, which obtain maximum efficiency from the unit area. Water resour...

In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in Uruset apple juice with UV‐C light and moderate heat treatment. UV‐C light was applied to Uruset apple juice at five different UV‐C doses between 84.6 and 169.1 mJ/cm² using a batch benchtop UV‐C reactor and five different temperatu...

Herbs and spices have been used to enhance the flavour and organoleptic properties since ancient times. In addition to this, many natural compounds in terms of phytochemicals extracted from various plants have nutraceutical properties that are getting popular day by day. There is an increase in usage of the herbs and spices due to their health prot...

A laboratory-scale ultraviolet (UV-C) reactor based on Dean vortex technology was designed and tested for its capability to inactivate microorganisms in apple and red grape juices in relatively low doses of UV-C. Experiments were carried out with freshly squeezed apple juice (AJ) and freshly squeezed grape juice (GJ) inoculated with Lactobacillus p...

The aim of the present study was to investigate the effectiveness of UV-C treatment using a modified UV-C reactor based on Dean vortex flow. Parameters taken into account were total aerobic bacteria count and yeast and mould counts, antioxidant capacity, total phenolic content, 5-HMF content, furan formation and sensory attributes. A UV-C treatment...

In this study the suitability of a thin-film reactor (TFR) equipped with special flow guiding elements (FGE) was examined to analyse its capability to inactivate microorganisms in milk. Experiments were carried out with UHT-milk inoculated with Escherichia coli (E. coli), DH5α and Listeria innocua (L. innocua) WS 2258. Furthermore, the inactivation...

In this study, it was aimed to determine fatty acid profile and the antimicrobial activity of the seed oil obtained from the seed of Silybum marianum L. and silymarin which was extracted through methanol extraction of Silybum marianum L. seed. The antimicrobial activity of extracts was determined by testing against the microorganisms of Enterococcu...

In this article engineering aspects of ultraviolet (UV) - processing in terms of liquid foods applications are discussed. The constituents of UV energy are summarized in order to advance the knowledge needed to make decisions about the design of experiments and systems. It is important to focus on determination of the UV dose via actinometry, biodo...

The efficacy of ultraviolet-C (UV-C), electrolysed oxidizing water (EOW) and sodium hypochlorite (NaOCl) solution was investigated as non-thermal processes for the surface decontamination of olives. Olives were irradiated at different UV-C doses (0–4770 mJ/cm²) and washed with EOW and NaOCl solutions at different free chlorine concentrations (15, 3...

Pickled peppers with milk, which is a traditional product especially in Thrace region, is naturally fermented through lactic acid fermentation of one or several cheese types such as “Çökelek” (cottage cheeselike), “Ekşimik” (Çökelek cheese is referred to as Ekşimik in Thrace region), “Lor” (whey cheese) or white cheese with pepper, salt and milk bo...

In this dissertation, the efficiency of Ultraviolet (UV) radiation and gamma (γ) radiation techniques as an alternative to thermal pasteurization to reduce the microbial load and properties of grape juice squeezed from white grape is researched. White grape has an economic value in terms of Turkey and is usually used in the production of wine and r...

Isıl işlemlerin üründe neden olduğu kalite kayıplarını azaltmak ve endüstride ısıl işlemlerin yerine geçebilecek ısıl olmayan bir teknoloji olan UV-C ışınlama işleminin bazı meyve sularının mikrobiyal yükü ve bazı kalite özellikleri üzerine etkisi araştırılarak alternatif bir teknoloji olarak kullanım potansiyelinin ortaya konulması hedeflenmiştir....

In this study, the effect of different doses of nitrogen (N) application on the antioxidant activity and phenolic material ingredient of sorrel (Rumex acetosa L.) are investigated. In the test, four various doses of nitrogen NH4NO3 fertilizer(N0: 0 kg/da, N1: 4 kg/da-16ppm, N2: 6 kg/da-24ppm, N3: 8 kg/da-32ppm) have been applied to the plants. As a...

Tragopogon porrifolius L., commonly known as white salsify, goatsbeard, oyster plant and traditionally named as Yemlik otu, İskorçine, Keçisakalı in Turkey, is an annual or a biennial herb of 30–125 cm height with lilac to reddish-purple ligules and belongs to the Asteraceae family. Tragopogon porrifolius L. naturally grows in the Eastern and Centr...

Althaea or marshmallow (Althaea officinalis L.), known as “Hatmi çiçeği”, locally known as” Hıra Kömeci, Gülhatmi” in Turkey belongs to family Malvaceae and is a perennial herb native to Asia, Europe and USA. It has been therapeutically used for folk medicine such as expectorant, emollient, antiseptic, constipation, antiasthmatic, gastric protectiv...

Organochlorine pesticides (OCPs) are compounds that, because of their partitioning behaviour under ambient conditions, are persistent and highly stable under most environmental conditions. Many chlorinated insecticides such as aldrine, dieldrine, DDT, endosulphane and lindane have been used in controlling aspects of public health. Endosulphane whic...

Nutrasötik, hastalıkların tedavisinde veya önlenmesinde sağlığa yararları bilimsel olarak ispatlanmış, toksik olmayan biyoaktif ve kimyasal bileşenleri ifade etmektedir. Ayçiçeği, susam, çörekotu, aspir, keten tohumu, hardal tohumu gibi yağlı tohumlar, kimyon, kişniş, biber, çemen, ginko biloba, ginseng gibi tıbbi olarak kullanılan baharatlar, soya...

ZET Mübadeleler sırasında Trakya' ya iskan ettirilen eski göçmenlerce Trakya mutfağına taşınmış sütlü biber turşusu, özellikle Bulgaristan'dan gelen Pomak kökenli yaşlılarca günümüze aktarılmıştır. Sütlü biber turşusu peynir, ekşimik, çökelek ya da lor peynirinin biber, tuz ve kaynatılıp fermantasyon sıcaklığına soğutulmuş süt ile karıştırıldıktan...

Akrilamid, doymamış çift bağ içeren, su, aseton ve etanolde çözünebilir, katı bir kristaldir. İnsanlar için muhtemel kanserojen olarak sınıflandırılan akrilamidin, yüksek sıcaklık uygulanan gıdalarda oluşumu dikkat çekmektedir. Model ortamda gerçekleştirilen denemelerde, asparajinin akrilamid oluşumundan sorumlu aminoasit olduğu tespit edilmiştir....

Geleneksel paketleme metotlarına alternatif olarak, çeşitli aktif bileşen öğelerinin ambalaja eklenmesi ve/veya işlevsel polimerlerin kullanılması ile ambalaja bariyer görevinin yanında diğer bazı fonksiyonlarında katıldığı aktif paketleme sistemleri geliştirilmiştir. Aktif paketlemenin bir formu olan antimikrobiyal paketleme ise, antimikrobiyal po...

In this study, the effect of tap water, sodium hypochlorite, Electrolyzed Oxidizing Water (EOW) and Ultraviolet (UV) irradiation process on the surface disinfection and the shelf life at room temperature of packaging of Gemlik black olive in the absence of brine were examined. Four different chlorine concentrations (15, 30, 50, 80 ppm) were selecte...

In this study, efficacy of preliminary operations on shelf life of packaged Gemlik black olive without brine is analysed. For this reason, the efficacy of tap water, sodium hypochlorite, and the treatments of Electrolyzed Oxidizing Water (EOW) and Ultraviolet irradiation process (UV) along with its shelf life in room temperature (24 ºC±2) is examin...