https://hdl.handle.net/20.500.12809/9589 2026-04-23T08:21:32Z 2026-04-23T08:21:32Z Çakmak, Hülya Özyurt, Vasfiye Hazal https://hdl.handle.net/20.500.12809/11061 2023-10-31T10:15:24Z 2023-01-01T00:00:00Z

Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders Çakmak, Hülya; Özyurt, Vasfiye Hazal Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diameter distributions that remained the same before and after the storage period. Besides, the total antioxidant, phenolic and carotenoid contents of 15% EA+ 10% WPI carrot powder was found comparably higher than 15% EA powders due to possible encapsulating mechanism of whey proteins. In addition to delaying of physical and chemical deteriorations in powders with WPI incorporation, thermal stability of the foam-mat dried carrot juice powders was also improved in 15% EA+ 10% WPI powder.

2023-01-01T00:00:00Z Özyurt, Vasfiye Hazal https://hdl.handle.net/20.500.12809/10808 2023-07-06T11:01:00Z 2023-01-01T00:00:00Z

Copper-based metal organic framework modified electrochemical sensor for detection of quercetin in food samples Özyurt, Vasfiye Hazal In this study, a new sensor was fabricated for the detection of quercetin where carbon paste electrode (CPE) modified with a copper-based metal-organic framework (Cu-MOF) was utilized as transducer. The Cu-MOF was successfully synthesized using a hydrothermal method. After characterization of the MOF structure, CPE was modified with Cu-MOF via drop-casting method (Cu-MOF/CPE). It was observed that Cu-MOF/CPE displayed a remarkable effect on the electrochemical quercetin signals by increasing the oxidation signal of quercetin about three times compared to the bare electrode. After optimizing the experimental conditions via differential pulse voltammetry, the oxidation mechanism of quercetin was explored using cyclic voltammetry. As a result, it was discovered that the redox process of quercetin on Cu-MOF/CPE was controlled by adsorption. On the other hand, the analytical characteristics of developed sensor were also examined. Consequently, the prepared sensor possessed two linear ranges of 0.01 - 1 mu M and 1-70 mu M of quercetin. Meanwhile, the limit of detection values was found 0.008 mu M and 0.043 mu M, respectively, while the limit of quantification values was 0.026 mu M and 0.142 mu M, respectively. The relative standard deviation value for the detection of 50 mu M quercetin in the standard solution was 0.874% (n = 3). Additionally, the proposed sensor presented satisfactory reproducibility and selectivity for the determination of quercetin in apple and grape juice.

2023-01-01T00:00:00Z Çakmak, Hülya İlyasoğlu-Büyükkestelli, Hülya Söğüt, Ece Özyurt, V. Hazal Gümüş-Bonacina, Cansu Ekin Şimsek, Şebnem https://hdl.handle.net/20.500.12809/10655 2023-04-18T08:38:36Z 2023-01-01T00:00:00Z

A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits Çakmak, Hülya; İlyasoğlu-Büyükkestelli, Hülya; Söğüt, Ece; Özyurt, V. Hazal; Gümüş-Bonacina, Cansu Ekin; Şimsek, Şebnem Plant mucilages have been used for many applications as stabilizers, emulsifiers, thickening or gelling agents, viscosity modifiers, encapsulating agents and food packaging materials (stand-alone films, coatings). In these studies, it has been reported that plant mucilages have potential to extend the shelf-life of food products when applied as coatings or packaging films by reducing the oxidative reactions, microbial spoilage. Besides, they exert required mechanical integrity, and/or barrier against water, and provide active properties as carriers of aroma compounds or antioxidant and antimicrobial agents. Along with their digestive health promoting activities, mucilages also can be used as a fat replacer to reduce the calorie of added food product. Acting as biopolymeric encapsulating agent, mucilages can protect antioxidant and antimicrobial compounds or retain viability of probiotic bacteria in gastrointestinal system with their controlled release properties. This review shows an overview of literature concerning the chemistry, extraction and recent uses of seed mucilage in food industry including encapsulation, emulsion/stabilization, edible film or coating applications, as well as their possible health benefits or employement for drug delivery purposes.

2023-01-01T00:00:00Z Kargılıoğlu, Şaban Temur, Emre https://hdl.handle.net/20.500.12809/10548 2023-02-20T08:22:48Z 2022-01-01T00:00:00Z

MUĞLA GASTRONOMİ HARİTASI Kargılıoğlu, Şaban; Temur, Emre Dünya’da en çok tercih edilen on ülke arasında yer alan Türkiye, genel anlamda deniz-kum-güneş üçlüsü için ziyaret edilmekle birlikte kültür turizmi için de hayli talep görmektedir. Türkiye’nin en fazla ziyaret edilen şehirlerine sıralı olarak bakıldığında ise, İstanbul, Antalya ve Muğla’nın ilk üçte yer aldığı görülmektedir. Muğla’yı ziyaret eden turistlerin ilk başta; Bodrum, Datça, Fethiye, Marmaris ilçelerini deniz-kum-güneş öncelikli tercih ettikleri görülmekle birlikte çoğunlukla her şey dahil hizmet sunan konaklama işletmelerinde konakladıkları söylenebilmektedir. Son yıllarda butik oteller, glamping, kamp-karavan ve hostellerde konaklamanın özellikle ege bölgesinde yaygınlaştığını söyleyebiliriz. Muğla’nın dört mevsim turizm hedefine uygun bir destinasyon olduğu düşünülmektedir. Muğla mutfak kültürünün; genellikle sebzeler, yabani ot çeşitleri, yörede yetişen mantar çeşitleri, göce tarhanası, zeytin, zeytinyağı, çam balı ve deniz ürünlerinden oluştuğu bilinmektedir. Muğla ilinin coğrafi işaretli ürünleri incelendiğinde; Muğla Köftesi, Muğla Göce Tarhanası, Muğla Saraylısı, Muğla Çam Balı, Marmaris Çam Balı, Milas Zeytinyağı, Milâs Yağlı Zeytini, Milâs Tepsi Böreği, Kavaklıdere Cevizi ve Bodrum Mandarini olduğu görülmüştür. Bu araştırmanın amacını, Muğla ilinin mutfak kültürüne ait yiyecek ve içeceklerin literatür taraması ve sonrasında hazırlanan görüşme formları aracılığıyla Muğla Gastronomi Turizmi Haritasının hazırlanması oluşturmaktadır. Araştırmada nitel veri toplama tekniği uygulanmıştır. Hazırlanan gastronomi turizmi haritasının, İl Kültür Turizm Müdürlüğü başta olmak üzere kamu kurumları ve turizm işletmelerince kullanılabileceği düşünülmektedir.; Turkey, which is among the ten most preferred countries in the world, is not only visited for the sea-sand-sun trio in general, but also highly demanded for its cultural tourism. It is seen that Istanbul, Antalya and Muğla consecutively are in the top three of the most visited cities in Turkey. Although it is seen that the tourists visiting Mugla especially Bodrum, Datça, Fethiye, Marmaris districts prefer sea-sand-sun first, it can be said that they mostly stay in accommodation establishments that offer all-inclusive service.In recent years, we can say that accommodation in boutique hotels, glamping, camping-caravans and hostels has become widespread especially in the Aegean region. Moreover, it is thought that Muğla is suitable for four seasons tourism. Muğla cuisine culture is known for its vegetables, wild herbs, mushrooms grown in the region, goce tarhana, olives, olive oil, pine honey and seafood. On the other hand, Mugla Meatballs, Mugla Goce Tarhanasi, Mugla Saraylisi, Mugla Pine Honey, Marmaris Pine Honey, Milas Olive Oil, Milas Oily Olive, Milas Tray Pastry, Kavaklidere Walnut and Bodrum Mandarin are seen as geographical indication products of Mugla province. The purpose of this research is to prepare the Mugla Gastronomy Tourism Map through the literature review of the food and beverages belonging to the culinary culture of Mugla and the interview forms prepared afterwards. Qualitative data collection technique was used in the research. It is thought that the prepared gastronomic tourism map can be used by tourism enterprises, public institutions and especially the Provincial Directorate of Culture and Tourism.

2022-01-01T00:00:00Z