Emin Yılmaz's research while affiliated with Çanakkale Onsekiz Mart Üniversitesi and other places
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Publications (81)
Cold pressed oil was obtained from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and 4.14% ash. The peroxide value of oil (11.39 meqO2/kg oil) was within acceptable limit according to codex, but free fatty acidity value (3.45%) exceeded the limit. The oil...
This study aimed to develop and characterise emulgels based on aqueous γ-cyclodextrin metal-organic framework (γ-CD-MOF) solutions with sunflower oil in the presence of Tween 20, 40, and 60 emulsifiers. The main physical, structural, and rheological properties of γ-CD-MOF emulgels were investigated. The emulgels prepared with 5% and 10% γ-CD-MOF we...
In this study, sunflower oil oleogels were developed with lauric acid, Span 60, and Pluronic F68 (10% poloxamer 188). Physicochemical, thermal, structural, and rheological properties of the oleogels were determined. The gel formation time of oleogels containing only LA (20%) was shorter than oleogels containing 15% LA and 5% emulsifiers, and an inc...
The objective of this study was to compare the color removal capacities of 9 natural clays and 2 commercial bleaching earths (C.B.E.) for beta carotene and chlorophyll pigments added model oil. Halloysite, zeolite, bentonite, sepiolite, diatom earth, Magnesol XL, kaolin, montmorillonite and perlite were added at 0.5% weight ratio into model oil and...
The aim of this study was to investigate the removal of 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl esters (GEs) from edible oils by using Metal Organic Frameworks (MOF) and natural clays. First, the model oil was treated with adsorbents and titanium (IV) butoxide-terephthalate MOF (Ti-MOF) and kaolin were selected as the best performing MOF...
The aims of the present study were to partially replace tallowfat with oleogels in sucuk formulations, and compare the samples. Flaxseed oil-sunflower wax (SWO) and beeswax oleogels (BWO) were included at 17.17% in the same recipe against control with tallowfat. Sucuk-BWO had higher fat and lower moisture contents. There were color and pH differenc...
This study aimed to prepare and evaluate ground red pepper and turmeric added virgin olive oil (VOO) oleogels with whale spermaceti wax (WSW) as organogelator. The concentration of WSW was 8 wt%, and each spice was added at 1 overall wt%. Prepared oleogels were analyzed for main physico-chemical, structural, thermal, rheological properties. Further...
Bu çalışmada, soğuk baskı tekniğiyle üretilmiş greyfurt çekirdek yağının acılığının giderilmesi için kullanılan farklı ekstraksiyon ve yıkama teknikleri karşılaştırılmıştır. Muamele edilen örneklerde bazı fiziko-kimyasal özellikler, yağ bileşenleri ve duyusal özellikler belirlenmiştir. Muameleler ile yağlarda serbest asitlik azalırken, peroksit say...
The aim of this study was to remove bitterness from cold‐press produced grapefruit seed oil by adsorption principle. The 14 different materials and 5 different metal–organic frameworks (MOFs) were tested for this purpose. Best performing adsorbents were selected based on the analyses of sensory bitterness measurements, as well as oil loss, free fat...
This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were provided. Resul...
Sunflower oil–beeswax oleogels at 3% (BWO-3) and 8% (BWO-8) organogelator concentration are prepared to evaluate oleogels as frying medium for potato strip frying against commercial sunflower oil (SO). Rheological and thermal analyses of oleogels prove that the samples are fully solid (20±3 °C) and totally liquid (180 °C), and thermoreversible. Fre...
This study aimed to develop the oleogels of tea wax (TWO), rapeseed wax (RWO), orange peel wax (OWO), rose wax (RsWO), and beery wax (BWO), and to compare their properties with sunflower wax oleogel (SWO). Since the literature lacks most of these new oleogels, the gained information would be valuable. The wax oleogels were analyzed for their main p...
This study aimed to prepare and compare sunflower oil oleogels with glycerol monostearate (GMS) and polyglycerol stearate (PGS) organogelators. Also, GMS oleogels with Pluronic F68 (F68) and Span 80 (SP80) amphiphiles, and PGS oleogels with Pluronic F68 and Tween 60 (TW60) amphiphiles were prepared to evaluate the effects of amphiphiles on oleogel...
The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partially hydrolyzed tallow fat (HTF) against saturated monoglyceride (MG) and a saturated monoglyceride + diglyceride mixture (MDG) as the organogelators. TF itself created oleogel at a 30% addition level, while HTF, MG and MDG oleogels were prepared at 10% a...
This study aimed to prepare and characterize oleogels and emulgels with glycerol monooleate (GMO): cholesterol gelator system. Oleogels, including 5 and 10% of each gelator were prepared. Emulgels with the same organogelator mixture concentrations, and 10 and 20% water phase were also prepared successfully. The gelation time decreased as the added...
The aim of this study was to valorize capia pepperseed flour. Cleaned and dried pepperseeds were first ground to its flour, and then the flour was used in the preparation of two types, vegetable (VTS) and spice type (STS), breakfast sauces. Compositional, analytical and sensory characterizations of the sauces were completed. It was shown that the s...
This study was aimed to prepare oleogels of whale spermaceti wax (WsWO) and lanolin wax (LnWO), and to compare them with well-known animal wax oleogels of shellac (ShWO) and beeswax (BsWO). WsWO, ShWO and BsWO were prepared at 5% (w/w) organogelator addition level, while LnWO was necessarily prepared at its minimum gelling concentration (C*) of 30%...
In this study, oils were produced from the melon seeds by cold press technique and
physicochemical properties, compositions and sensorial properties of these oils, and
physicochemical properties of the seeds and the press cakes were determined. In addition,
the effects of the pre-treatments on the oil yield and on the properties of the seed, press...
The aim of this study was to remove bitterness from cold pressed grapefruit seed oil. Seven different metal‐organic frameworks and three natural clays (commercial bleaching earth, zeolite, and sepiolite) were used as adsorbents. In addition, water washing and solvent extraction treatments were done. After the treatments, oil physicochemical propert...
The aim of this study was to produce cold press oils from sour cherry and cherry kernels and to characterize the oils for possible edible and non-edible usages. The oil yield was 55.9% and 51.3% with cold pressing, respectively. Although common oil physico-chemical properties were in accordance, their peroxide values were higher. Further, oil therm...
The aim of this study was to characterize spreadable products based on the utilization of capia pepperseed flour. Chocolate type including liquid chocolate, and molasses type including grape molasses were evaluated. The volatile aromatics compositions, sensory descriptions, consumer preferences and storage stabilities were studied. 24 volatile comp...
Purpose
The aims of this study were valorization of grapefruit seeds by producing oil with cold press technique and characterization of the obtained oils.
Methods
Control group and enzyme treated seeds were cold pressed in laboratory scale machine, and common physicochemical properties, fatty acid, sterol, tocopherol, flavonoid, phenolic acid, pig...
The aim of this study was to investigate the cholesterol removal capacity of seven metal–organic frameworks (MOF) and to compare with active carbon as adsorbents, and with aqueous β-cyclodextrine complexation removal technique. There were slight color differences in the oil samples after the treatments. The lowest free fatty acidities (0.13% and 0....
The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (MOFs) as adsorbents for the purification of crude degummed sunflower oil, and to compare their effectiveness with three natural clays. The oil was treated with two different addition levels (0.05% and 0.3%, w/w), and two different treatment times (0.5 h...
3D printing is a production technology in which complex structures of solids have been formed through the deposition of materials layer by layer and this technology has become very popular in recent years. 3D printers were first invented to create 3D complex structures in one step by using materials such as ceramics, metals and polymers. In the foo...
The aim of this study was to utilize pepperseed flour in spreadable new product development. Two formulations, chocolate type and molasses type, were evaluated. Both formulations included 23.67 and 30.11% pepperseed flour, chocolate liquor or molasses as aroma source, sugar, palm oil, citric acid, potassium sorbate and lecithin as the ingredients....
The limiting factor for consumption of liquid fish oil is its fishy off‐odor. The objectives of this study were to remove the off‐odors from liquid fish oil by adsorbent treatment with selected metal‐organic frameworks (MOFs), compare their activity with some natural clays, and also observe other changes developed in the oil after the treatments. S...
The aims of this study were to produce cold‐pressed oils from watermelon seeds, which were previously treated with seed boiling and roasting, and to characterize the oils and press cakes. The watermelon seeds were found as rich sources of protein, oil, and minerals. Seed boiling pretreatment resulted in a higher oil recovery (51.31%) than seed prer...
This study aims to report the composition of bioactives and volatile aromatic compounds, and determine the descriptive sensory properties of cold-pressed orange seed oil. The effects of oven pre-roasting and microwave pre-roasting of the seeds before cold pressing were compared. Thirteen sensory parameters were used to define the oil samples. The m...
The aim of this study was to utilize seven synthesized metal–organic frameworks (MOF) and three natural clays as adsorbents in regenerating used frying oil. First, surface and pore properties, and morphologies of the adsorbents were determined, and used frying oil was treated at 0.1% addition (w/w) level. Then, physicochemical properties, mineral,...
The aim of this study was to evaluate physicochemical and functional properties of the defatted cold press meals of lemon, orange and grapefruit seeds. Proximate composition, viscosity, colour, flavonoid and phenolic acid compositions, and functional properties (water and oil holding capacity, emulsion and foaming properties and least gelling conce...
The aim of this study was to determine the antimicrobial activities and functional properties of the proteins extracted from lemon (Citrus limon var. Kütdiken), orange (Citrus sinensis var. Dörtyol) and grapefruit (Citrus paradisi var. Beyaz) seeds press meals. The ethanolic extracts of the proteins showed around 6.3-15.8 mm inhibition zones agains...
This study aims at determining the antimicrobial activity of cold pressed lemon, orange, and grapefruit seed oils, and to compare their activities with some antibiotic disks, flavonoid and phenolic acid standards. These oils had inhibition zones ranging from 6.62 to 11.00 mm against fifteen tested pathogenic bacteria. Only lemon seed oils and orang...
Edible wax oleogels, which are used in various food products to basically replace the solid fats, have been quite successful in reducing the saturated fat and trans fatty acids, although they are not as good as solid fat sources for expected food functionalities like mechanical strength, aeration, lubrication of dough, water sensitivity and mouthfe...
Bu çalışmada, Mardin ve Siirt illerindeki üreticilerden temin edilen ve ülkemizin bazı bölgelerinde kuruyemiş olarak tüketilen karpuz (Citrullus lanatus) ve kavun (Cucumis melo) çekirdeklerinden kavurma ve haşlama ön işlemleri sonrasında soğuk pres yöntemiyle yağ elde edilmiş ve elde edilen ürünler kapsamlı bir şekilde analiz edilmiştir. Bu çekirde...
Dietary fibers extracted from defatted press meals of orange and grapefruit seeds were used in the production of crackers and the crackers were evaluated for physicochemical, textural, sensory properties, and bioactive compounds. The unexplored fibers (grapes seeds and orange seeds) and wheat fiber were added at 2.9% levels. The effects of incorpor...
The aim of this study was to characterise the proteins of lemon (Citrus limon var. Kütdiken), orange (Citrus sinensis var. Dörtyol) and grapefruit (Citrus paradisivar. Beyaz) seeds extracted from their defatted press cakes. The press cakes were collected from the cold oil pressing of the seeds which were pre-treated by different techniques. Ultraso...
The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold pressed corn oils were higher than that of the refined winterized corn oils. Linoleic and oleic acids...
The aim of this study was to characterize dietary fibers extracted from defatted press meals of lemon, orange and grapefruit seeds. After an ultrasound-assisted aqueous extraction, the fibers were investigated for proximate composition, soluble/insoluble fiber contents, color, viscosity, degradation temperature and enthalpy, near infrared (NIR) spe...
During the processing of lemon fruit, a large quantity of seeds is produced as a by-product. These seeds contain valuable components; therefore, required to be evaluated. This study aimed to compare the cold pressed with hexane-extracted lemon seed oils and determine their physicochemical and thermal properties. Cold pressing yielded significantly...
Capia pepper seeds are the mass waste of pepper utilization, and they have not commonly utilized as raw materials. In this study, the defatted press cakes (or meals) of cold oil pressed capia pepper seeds were evaluated. The pepper seeds were previously roasted and treated with enzymes (hemicellulase and protease) against control, before pressing....
Capia pepperseed meals obtained from cold pressing by applying pretreatments such as roasting and enzyme treatment were used for protein extraction. The optimum extraction conditions were pH 9.0 and 0.2 or 0.6 M NaCI solution with pH 4.0 and 4.5 for isoelectric point precipitation. Under these conditions, the protein yields were 40, 33 and 15 % for...
In this study, three registered poppy seed varieties (Ofis 3, Ofis 4 and Ofis 8) were used. The compositional and functional properties of the defatted meals (cakes) obtained from previously treated (pre-roasting and enzyme treatment against control) and cold pressed poppy seeds were determined. Moisture (11.01-16.21%), protein (26.87- 35.14%), oil...
The objective of this study was to provide more essential data about the bioactive, aromatic volatile composition and sensory properties of lemon seed oils to possibly establish new application areas of this unexplored new oil. Furthermore, cold pressing and hexane extraction were compared. Catechin, eriocitrin, rutin, naringin, naringenin, hesperi...
The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were deter...
Tahini halva is a famous traditional confectionery product mostly consumed in the Middle East, Mediterranean, and Balkan countries, with a continuously rising consumption rates. With the increase in production, problems such as oil migration, causing an unpleasant appearance are emerging especially during prolonged storage of halva products. Thus,...
In this study, proteins of the defatted meals obtained from cold-pressed poppyseed previously treated (pre-roasting and enzyme against control) were extracted and their compositional and functional properties were determined. Saline-alkaline extraction (pH 11-12, and 0.2-0.6 M NaCI) and isoelectric point (pH 4.0-5.5) precipitation technique showed...
In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to significant...
In this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organoge...
The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and volatile composition of the organogels. The results show that organogel...
The aims of this study were to develop fish oil (FO) organogels with sunflower wax (SW) and monoglyceride (MG), and compare them with a commercial margarine (CM). The organogels were stored at 4 and 20°C for 90 days and their storage stability was investigated. The color values, oil binding capacity, crystal formation time, solid fat content, therm...
Table spreads are one of the fundamental ingredients of human diets. Generally, butter and margarine are most preferred spread products among others. Moreover, these products have some disadvantages such as high saturated fatty acids contents and presence of trans fatty acids. In this study, virgin olive oil and hazelnut oil oleogels were prepared...
In this study, roasted and unroasted (control) tomato seeds were cold pressed and the seeds, oils, and seed presscakes (meals) were analyzed. Some physicochemical properties, total phenolic content and antioxidant capacity, thermal properties, mineral contents, fatty acids, sterols and tocopherols compositions, volatile compounds and sensory evalua...
Virgin olive oil and beeswax were used to prepare four oleogel emulsions (EM1-EM4) through simultaneous oleogelation emulsification, and these oleogels were compared with breakfast margarine (BM). The melting temperatures of the oleogel emulsions ranged from 52.29 to 57.52 °C, while it was 40.36 °C for the BM sample. Similarly, the solid fat conten...
The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3.48-9.19%), water activity (0.1833-0.5936), hardness (3243-4056 g), L (42.01-65.79), a∗ (10.56-19.24), b∗ (30.80-42.20),...
Shortening is the essential component of high quality baked foods. Its effects on dough structure formation and the desired final product attributes depend mostly on its solid fat content and β' crystalline polymorphs. Saturated and trans fatty acids present in shortening pose some important negative health considerations. Hence, alternative plasti...
In this study, cold press produced capia pepperseed oil samples were charcterized. Pre-roasting and enzyme treatment against control group (no pre-treatment) were applied to the seeds prior to cold pressing, and the oil yield, meal and oil quality parameters were examined. The physico-chemical parameters (refractive index, viscosity, turbidity, spe...
The aims of this study were to prepare organogels from pomegranate seed oil (PO) with carnauba wax (CW) and monoglyceride (MG), compare the organogels with a commercial margarine (CM) and evaluate 3 months storage stability. At 3% organogelator addition, no gels were formed, while at 7 and 10% additions, the oil binding capacities increased and wer...
The aim of this study was to compare the effects of roasting and enzyme pretreatments on the yield and quality of cold-pressed oils obtained from 3 poppy seed varieties (Ofis 3 (blue), Ofis 4 (yellow), Ofis 8 (white)). The oil recovery range was 21.89%–38.36% with cold pressing. The oily cakes (meal) contained 42–168 g/kg oil and 113–166.3 g/kg moi...
In this study, hazelnut oil oleogels prepared with sunflower wax and carnauba wax were analyzed and compared with a commercial shortening. Oil binding capacities of sunflower wax oleogels were higher than 99%, while carnauba wax had a maximum value of 97.6% for 10% addition level. At 3% addition level of carnauba wax, no gel developed. The crystal...
The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels. There was no true crystalline structure with carnauba wax at 3%. Although the highest solid fat content was in...
The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile...
The purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 °C), and the peroxide values (PVs) and textural properties were mon...
In this study, organogels of cod liver oil (CLO) with beeswax (BW) and carnauba wax (CW) were prepared, and compared with a commercial margarine (CM). Oil binding capacities (OBC) of BW organogels were over 99%, while CW had a maximum OBC value of 91.28%. Crystal formation time of BW was shorter. Although the highest solid fat content (SFC) was in...
The objectives of this study were to produce and characterize hazelnut oil (HO) organogels with beeswax (BW) and monoglyceride (MG) organogelators. Oil binding capacities of most samples were over 99 %. As the organogelator level increased, crystal formation time decreased, but solid fat content (SFC %) was enhanced. Although the highest SFC was 8....
In this study, seeds from the safflower variety called “Dinçer” were roasted and microwaved before oil extraction by cold pressing. Some physico-chemical analyses (moisture, ash, oil content and color) were performed in safflower meals. Physico-chemical properties (refractive index, viscosity, turbidity, specific gravity, color, free acidity, perox...
Natural zeolite was modified by four different techniques namely using Tween80, β-cyclodextrine and olive mill waste water at RT and hydrochloric acid at 110°C, and then modified zeolites were used as adsorbent materials in six consecutive days dough frying with refined hazelnut oil. Some parameters in the oil samples of control and experimental gr...
The objectives of this study were to determine a suitable level of phytostanols for addition to canola oil and to investigate the performance of the supplemented oil during frying. The frying oil was supplemented with 5, 10, 15, 20 % w/w phytostanols and two suitable levels (5 and 10 %) were selected. Dough frying was performed for 5 consecutive da...
A rapid method for the determination of some important physicochemical properties in frying oils has been developed. Partial least square regression (PLS) calibration models were applied to the physicochemical parameters and near infrared spectroscopy (NIR) spectral data. PLS regression was used to find the NIR region and the data pre-processing me...
Purpose
The objective of this study is to evaluate the physico‐chemical and sensorial characteristics of some commercial green table olives. Also, it seeks to elaborate the sensorial background of consumer preferences of different green table olives.
Design/methodology/approach
Four green table olive samples (Çelebi, Domat, Kaba, and Ayvalık) comm...
The aim of this research was to evaluate the efficacy of extracts prepared from olive leaf (OLVL), hazelnut leaf (HAZL), and hazelnut green leafy cover (HGLC) in frying conditions. The extracts were added into canola oil at 200 ppm phenolic equivalence level and fried for seven consecutive days and analyzed. Generally, the lowest phenolic content a...
The aim of this study was to compare the frying behaviors of refined olive pomace (ROP) oil to sunflower oil in a 5-day trial,
and to evaluate the refresh capacity of a new adsorbent mixture composed of diatomaceous earth, zeolite and lime. Frying trials
were performed as control and adsorbent-treated groups. Oil samples collected after each day of...
In this study eight olive oil samples produced in different processing systems were analyzed and compared. It was shown that
extended processing systems tend to result in lower quality oil. Slight differences were observed among the virgin classes
of the samples. The antique process sample had higher phenolics content, bitterness, throat catching,...
In order to compare the thermal performances to evaluate suitability for frying, hazelnut oil (HNO), olive pomace oil (OPO), grapeseed oil (GSO) and sunflower oil (SSO) were heated for 5 h/5 consecutive days at 175 ± 5 °C, and sampled at the end of each day. Free acidity, peroxide value, conjugated dienes, total polar materials, viscosity, and CIE...
This study has utilized two sets of 15 olive oil samples that were tasted by the same 50 regular olive oil consumers in Çanakkale to examine both consumer preference and consumer buying intention via applying path analysis. Data evaluation through the path analysis has proved that the causal relation between the L value and consumer preference was...
Virgin olive oils from different regions of Turkey were collected and analyzed. The total phenolics and antioxidant capacity of the samples ranged from 30.26 to 208.61 mg gallic acid/kg and 0.60 to 5.61 Trolox equivalents/kg, respectively. Free acidity (0.44–7.31% oleic acid), peroxide value (6.83–39.60 meq O2/kg), total volatiles (0.11–0.37%), vis...
The objective of the present study was to characterize the virgin olive oils (28 samples from the 2005–06 seasons) produced in the Çanakkale region. The total phenolics of the samples ranged from 34.60 to 162.61 mg gallic acid/kg. Similarly, antioxidant capacity was indicated by a range of 0.25–1.66 mmol Trolox equivalent/kg. Samples with a greater...
Green tomato jams from industrial and cherry type tomatoes were prepared with different levels of added pectin. Chemical, physical and sensory quality indices of the produced jam samples were measured. Generally, for all samples prepared, the technical and regulatory requirements for jam products were within the limitations. Consumer hedonic scores...
The aim of this study was to evaluate frying oil refreshing capacity of a new adsorbent mixture composed of diatomaceous earth, natural zeolite and lime, and to compare it with a commercial adsorbent, Magnesol XL. Each adsorbent constitutive was individually tested first, and then a 1:1:1 (w/w/w) mixture was used to refresh frying oils at various l...
Citations
... Efforts have been made to structure edible liquid oil with oleogelators to reduce the consumption of solid fat in the human diet and diminish some of the industrial-technological issues of using oil instead of fat. Accordingly, the potential of oleogels to act as delivery systems 1 and as a deep-fat frying medium, 2 as well as their application in breakfast spreads, 3 bakery and confectionary, [3][4][5] meat, 6 and dairy 7 products, has been investigated. Researchers have suggested the combination of gelators as an effective way to satisfy some of the legal and industrial requirements on gelator concentration, food-grade status, price, availability, and oleogel quality. ...
... While obtaining cold-pressed oils, they are not subjected to chemical applications such as high heat treatment and refining and solvent extraction, so the nutritional components and sensory properties of these oils change much less than refined oils. 4 After cold pressing, oil and water are removed and by-products with highly nutritious components are formed, predominantly protein and carbohy-drate. 5 Therefore, cold-pressed by-products could also be used as fat substitutes in low-fat O/W emulsions such as low-fat salad dressing or mayonnaise. ...
![[object Object]](https://i1.rgstatic.net/ii/profile.image/989562910294017-1612941591409_Q64/Selcuk-Ok.jpg)
... Even if other studies previously suggested that color parameters are influenced by all the ingredients used for developing a novel system [28], for the oleogel emulsions, Windex was significantly affected only by the water concentration, not by the factor interactions or their squares. The higher the water content in the emulsion formulation, the higher the value of Windex was, as seen in Figure 7. ...
... In contrast to the sunflower oil (control), BEW oleogels were made with 3% and 8% [125]. Oleogels were completely solid at ambient temperature and completely liquid when heated for frying. ...
![[object Object]](https://i1.rgstatic.net/ii/profile.image/273687513399311-1442263596768_Q64/Buket-Aydeniz.jpg)
... Figure 4 presents the images of crystallized PNO and SBO oleogels under polarized light microscopy (PLM) at 25 C. In these PLM images, wax crystals generally appear as white, bright scenes, while liquid oil is observed in dark surroundings (Yilmaz et al., 2021). Previous studies have shown that the microstructure of wax-based oleogels consisted of platelet-like spherulites and clustered crystal aggregates along with onedimensional needle-like crystals. ...
... The formation of such microarchitecture can be related to the high ester content in SPAN80 and SYW. Uslu et al. (2021) reported that the addition of SPAN80 into sunflower oil and glycerol monostearate oleogels increased the size of the lipid crystals and formed large aggregates [29]. These emulsifiers act as wax crystal modifiers whose structure is comparable to the participating wax molecules. ...
... Benzaldehyde is commonly found in Prunus species (Lee et al. 2014). Benzaldehyde having an almond and nutty aroma is the key volatile in sour cherry, sour cherry kernel, and apricot kernels (Poll et al. 2003;Yılmaz et al. 2020). A significant decrease was determined in (E,E)-2,4-nonadienal content due to the adulteration except MKC2 samples (p < 0.05). ...
... The crossover point was reached at around 50-60 • C for GMS and GMC oleogels and 35-45 • C for the GML samples and gradually moved to high temperature as their concentration increased, which indicated that the oleogels formed by GMS and GMC have higher thermal stability. The observation of higher thermal stability of oleogels with higher gelator concentration is consistent with the results reported by [39]. As the temperature decreased, the oleogel systems approached phase transition until reaching the temperature of crystallization. ...
... The loss factor (tanδ value), i.e., the ratio of G″/G′, defines gel's strength. For example if a sample or condition holds the G″/G′ ≤ 0.1, it would be accepted as a strong gel [32] The loss factor of the samples within the measured frequency range was between 0.15-0.71 (Table 2), indicating that almost all the EC/VCO-based oleogels present a gel-like be havior varying from soft to almost strong gels. ...
... Diğer flavonoidler ise acı tada sahip değildir. Ayrıca limonoidlerden de limonin ve nomilinin acı olduğu belirtilmiştir [11][12][13][14][15]. ...
