Osman Kadir Topuz

Akdeniz University Hospital

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Pınar Yerlikaya

Akdeniz University

Nalan Gökoğlu

Akdeniz University Hospital

Gizem Nazlı Ural

Akdeniz University Hospital

Hanife Aydan Yatmaz

Akdeniz University Hospital

Ali Can

Akdeniz University Hospital

İU

İlknur Uçak

Niğde Ömer Halisdemir Üniversitesi

Adem Kaya

Akdeniz University Hospital

Hanife Aydan Büyükbenli

Akdeniz University Hospital

Adem Kaya

Akdeniz University

Bahar Gümüş

Akdeniz University

Cooperative Institutions

Akdeniz University

Akdeniz University Hospital

Rutgers, The State University of New Jersey

University of Helsinki

Antalya Eğitim ve Araştırma Hastanesi

Fırat University

Agricultural Research Center

General Directorate of Agricultural Research and Policies

Wuhan Polytechnic University

Fujian Agriculture and Forestry University

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Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens

Food Chemistry (2016)

Osman Kadir Topuz Emin Burçin Özvural Qin Zhao Qingrong Huang Michael L. Chikindas

10.1016/j.foodchem.2016.02.051

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Citations (113)

Temporal Dynamics of Salt Uptake and Physical Losses in Fish Meat: Effect of Salt Types with Different Mineral Compositions

Gizem Nazlı Ural Adem Kaya Osman Kadir Topuz

Dynamics

10.2139/ssrn.5136411

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Modeling of Release Mechanism of Sage (Salvia fruticosa Miller) Phenolics Encapsulated in Alginate Capsule: Physicochemical Properties

Journal of Food Processing and Preservation (2024)

Elif Aykın‐Dinçer Cüneyt Dinçer Osman Kadir Topuz

Alginate capsules are promising delivery systems for encapsulation and release of phenolics since they can be fabricated from food‐grade biopolymers using mild processes. On the other hand, knowing the release kinetic of the phenolic in the capsules is critical for capsule fabrication and product quality improvement This study is aimed at mathematically modeling the transfer of encapsulated sage ( Salvia fruticosa Miller) phenolics in alginate particles to water and to determine some physicochemical properties of capsules containing different concentrations of phenolics. The water activity values (aw) of the capsule varied between 0.9976 and 0.9990. Sphericity factors of 1 (37.5 ppm), 2 (75 ppm), 3 (150 ppm), 4 (300 ppm), and control (0 ppm) samples were determined as 0.042, 0.044, 0.043, 0.273, and 0.039, respectively. The yellowness (+b ∗ ) value of the samples increased significantly as the added sage extract concentration increased. While the phenolic content of the samples was determined between 0.174 and 1.1831 mg/kg GAE, the antioxidant activity values were determined between 0.9602 and 6.6930. To understand the mechanism of phenolic release from the capsules, six different mathematical models were used ( First Order , Higuchi , Korsmeyer-Peppas , Hixson and Crowell , The Peppas-Sahlin , and Gompertz ). The highest R 2 (0.9952‐0.9979) and the lowest RMSE (1.0171‐1.7032) values were calculated in The Peppas‐Sahlin among the six models. The Peppas‐Sahlin model kinetic parameters indicated the dominance of Fickian diffusion and the minor effect of relaxation process in the mechanism of phenolic release.

Salvia

Capsule

10.1155/2024/7598455

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Citations (2)

POLYUNSATURATED FATTY ACID (PUFA) CONTENTS OF MEAT AND EGG OF RAINBOW TROUT FISH (ONCORHYNCHUS MYKISS)

Osman Kadir Topuz Pinar Yerlikaya Kebapçioğlu Hanife Aydan Yatmaz Adem Kaya Ali Alp

Source

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Cellular Seafood: Current Challenges to Overcome for the Development of Cellular Seafood

Records of Agricultural and Food Chemistry (2024)

Gizem Nazlı Ural Osman Kadir Topuz

10.25135/rfac.24.2403.3162

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Algae-based Hydrogel Beads: A Mini-review

Food and Humanity (2024)

Gizem Nazlı Ural Osman Kadir Topuz Adem Kaya Ali Can Sezer Yersüren

10.1016/j.foohum.2024.100453

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Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage

International Journal of Food Science & Technology (2012)

Nalan Gökoğlu Osman Kadir Topuz Hanife Aydan Büyükbenli Pınar Yerlikaya

Summary The aim of this study was to produce a functional emulsion product enriched with anchovy ( Engraulis encrasicholus ) oil. Tomato and garlic extracts were added to perform oxidative stability. Tomato and garlic extracts were added to avoid oxidative degradation in such a product. The plant extracts delayed the formation of primary and secondary oxidation products. The value of conjugated diens (3.07 ± 0.15) was markedly low in the emulsions containing garlic extract at the end of the storage period. The p–Av values of the emulsions treated with the extracts were significantly ( P < 0.01) lower than untreated samples. TBARS formation increased slightly, therewithal statistical difference was not observed in the samples treated with garlic extract during the storage. Strong odour and flavour of the garlic suppressed the odour of fish oil. The panellists preferred the flavour, odour and aroma characteristics of the samples treated with the extracts.

Engraulis

TBARS

Lipid Oxidation

Flavour

Seasoning

10.1111/j.1365-2621.2012.02986.x

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Citations (7)

Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization

Journal of Aquatic Food Product Technology (2023)

Gizem Nazlı Ural Osman Kadir Topuz

MFI was extracted from cuttlefish (Sepia officinalis) and used as a colorant, flavoring, and bioactive compound in caviar-like hydrogel beads. The production parameters, including alginate, salt (NaCl), MFI concentration, and pH, were optimized using response surface methodology. The physicochemical properties of beads produced at optimum conditions (NaCl: 2%, alginate: 1.25%, pH: 8.12, and MFI: 1.39%) were compared with commercial lumpfish (Cyclopterus lumpus) caviar. The analyses showed no significant difference between caviar-like beads and commercial lumpfish caviar. These results suggest that caviar-like beads produced under optimum conditions can be commercialized at low cost to provide an opportunity for sustainable aquaculture.

Cuttlefish

Sepia

Sodium alginate

10.1080/10498850.2023.2215771

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Author response for "Determination of fatty acids and vitamins A, D and E intake through fish consumption"

Pınar Yerlikaya Ali Can Fahrettin Gokhun Tokay Tuğçe Aygün Adem Kaya

Consumption

Fish consumption

10.1111/ijfs.15435/v2/response1

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