Cüneyt Dinçer

Agricultural Research Center

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Ayhan Topuz

Akdeniz University

HŞ

Hilal Şahin Nadeem

Adnan Menderes University

Mehmet Torun

Akdeniz University

Elif Aykın‐Dinçer

Akdeniz University

FÖ

Feramuz Özdemir

Akdeniz University

İT

İsmail Tontul

Necmettin Erbakan University

Can Ertekin

Akdeniz University

NÜ

Nafiye Ünal

Akdeniz University Hospital

Kübra Sultan Özdemir

Instituto Politécnico Nacional

Recep Külcü

Isparta University of Applied Sciences

Cooperative Institutions

Akdeniz University

Akdeniz University Hospital

Antalya Eğitim ve Araştırma Hastanesi

Iowa State University

Universidade de São Paulo

Universidade Cidade de São Paulo

National Institute of Technology Rourkela

Agrárközgazdasági Intézet

University of California, Davis

University of Limerick

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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)

Modeling of hibiscus anthocyanins transport to apple tissue during ultrasound‐assisted vacuum impregnation

Journal of Food Processing and Preservation (2021)

Cüneyt Dinçer

This study reports the mathematical modeling of hibiscus anthocyanins transport to apple tissues under various vacuum impregnation conditions (Control, VI 100, 250, and 500 mbar; ultrasound-assisted VI 100, 250, and 500 mbar). Azuara, Peleg, Diffusive, Z and L, and Weibull mathematical models were used to describe the water gain and anthocyanin gain's mass transfer kinetics. Azuara model successfully described the kinetic parameters of mass transfer during impregnation treatment. The equilibrium anthocyanin and water gain values predicted by the Azuara model varied between 38.4001–58.2536 and 24.0863–33.0245 mg/kg, respectively. Anthocyanin and water diffusion coefficients of the samples ranged between 0.406 × 10−9, −1.68 × 10−9, 0.117 × 10−9, and 0.715 × 10−9 m2/s, respectively. Ultrasound treatment increased moisture and anthocyanin gain during vacuum impregnation. At the end of the 30 min process, the highest anthocyanin content was determined as 38.85 mg/kg in samples treated ultrasound-assisted vacuum at 100 mbar. Novelty impact statement The studies on the modeling of bioactive components transport in the vacuum impregnation are limited although an increase is observed in the studies dealing with the enrichment of fruit and vegetable tissue with bioactive components. In the present study, Azuara model successfully described the kinetic parameters of mass transfer during impregnation treatment. In addition, ultrasound treatment increased anthocyanin content in the apple cubes during vacuum impregnation.

10.1111/jfpp.15886

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Citations (14)

Effects of Different Osmotic Pre-Treatments on the Drying Characteristics, Modeling and Physicochemical Properties of Momordica charantia L. Slices

Agriculture (2023)

Tuğçe ÖZSAN KILIÇ İsmail BOYAR Cüneyt Dinçer Can Ertekin Ahmet Naci Onus

A significant vegetable in the Cucurbitaceae family, the bitter gourd (Momordica charantia L.) is widely recognized for its beneficial health properties, including anti-diabetic, anti-carcinogenic, anti-inflammatory, anti-ulcer, antiviral activities. With a total of three Brix values (50, 60, and 70) and three different dipping times (10, 20, and 30 h), the goal of the current study was to identify the proper sugar and grape molasses solutions (pekmez) and dipping times for osmotic pre-treatments of bitter gourd samples to make it sweet and widely consumed. In the present study, mathematical modeling of drying processes, moisture content and water activity, total color changes, total phenolic content-antioxidant activity, and carotenoid contents were assessed. As a result of 13 different mathematical modeling tests, “Diffusion Approach”, “Logarithmic” and “Midilli et al.” models were the best models, giving the highest R2 and lowest X2-RMSE values. There were samples that were dipped at 50 °Brix grape molasses, which decreased below the 10% wet basis (w.b.) limit in the shortest time with 180 min, in a 10 h dipping time. The samples were dipped in 60 °Brix sugar, which fell below the same limit in the shortest time with 135 and 165 min, respectively, at 20 and 30 h dipping times. The highest total phenolic and carotenoid contents were found in 30 h dipping time in 60 °Brix grape molasses with 8296.87 mg/kg and 10 h dipping time in 50 °Brix sugar solutions with 89.22 mg/kg, respectively. While the phenolic content was higher in all samples dipped in grape molasses, the carotenoid content was higher in all samples dipped in sugar, which was one of the most important results of the study.

Bitter gourd

Brix

10.3390/agriculture13101887

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Citations (2)

MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI

GIDA / THE JOURNAL OF FOOD (2018)

Cüneyt Dinçer Ayhan Topuz

Bilinçli tüketicilerin sağlıklı, besleyici ve tazeye eşdeğer ürünleri tercih etmeleri, ısıl olmayan yenilikçi teknolojilere olan ilgiyi arttırmıştır. Bu kapsamda, ultrases meyve suyu işlemede umut vadeden ısıl olmayan alternatif yöntemlerden biri olarak tanımlanmaktadır. Gıda endüstrisinde mikrobiyal ve enzim inaktivasyonu için ultrasesin tek başına kullanımı şu anda yeterli değildir. Bununla birlikte ultrases, verimliliği arttırmak için kimyasallar, basınç ve sıcaklık ile kombine olarak da kullanılabilmektedir. Ultrases uygulamasıyla, enzimler ve mikroorganizmalar termal yönteme kıyasla daha düşük sıcaklıklarda inaktive edilebildiğinden daha kaliteli, lezzetli ve besleyici meyve suyu üretilmesi mümkün olmaktadır. Bu çalışmada ultrases işlemlerinin meyve suyu endüstrisinde kullanılabilirliği, avantaj ve dezavantajları derlenmiştir. Bu işlemin meyve suyu endüstrisinde kullanımına yönelik farkındalığın arttırılması, sektör ve bilim insanlarının işbirliğinin sağlanarak kapsamlı araştırmalara konu edilmesine ihtiyaç olduğu değerlendirilmiştir.

10.15237/gida.gd18037

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Citations (5)

Inactivation ofEscherichia coliand Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

Journal of Food Processing and Preservation (2014)

Cüneyt Dinçer Ayhan Topuz

Effects of pulsed sonication and continuous thermosonication treatments on Escherichia coli ATCC 25922 inactivation in black mulberry juice were investigated at different acoustic power densities and different temperatures. The inactivation data were evaluated with five selected kinetic models with regard to adjusted correlation coefficient and root mean square error. The inactivation data of all treatments were well fitted with Weibull model followed by biphasic linear and first-order models. Treatment time for 5 log reduction of the E. coli was estimated in 14.10 min for pulsed sonication at 25C and 1.63 W/mL and 10.45 min for continuous thermosonication at 50C. Additionally, some physicochemical properties of black mulberry juices were tested for the treatments. Color and turbidity values increased, whereas monomeric anthocyanin contents decreased by the treatments. However, remarkable changes were not observed in titratable acidity, pH, percent polymeric color and antioxidant activity of black mulberry juice. Practical Applications This study demonstrates that the Weibull was the best model for estimation of ultrasonic pasteurization parameters of the black mulberry juice. Black mulberry juice could be pasteurized by the sonication treatments even at low temperatures. Because it takes a long time at low temperature, the treatment could be assisted by heat treatment at mild temperature to decrease pasteurization time. The ultrasonic treatment which led to increase in turbidity of the juice can be a potential application in juice clarification to reduce the risk of post-turbidity during storage.

Pasteurization

Sonication

Turbidity

Titratable acid

10.1111/jfpp.12406

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Citations (50)

Phenolic composition and antioxidant activity of Salvia tomentosa Miller: effects of cultivation, harvesting year, and storage

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY (2013)

Cüneyt Dinçer İsmail Tontul İhsan Burak Çam Kübra Sultan Özdemir Ayhan Topuz

Salvia tomentosa is a common medicinal plant, and it is consumed as an herbal tea in some Mediterranean countries. It has been extensively collected from its natural habitat, and careless collection has caused the recent extinction of some plants. The present study was undertaken to cultivate S. tomentosa and compare the phenolic composition and antioxidant properties of wild and cultivated plants. Total phenolics, total flavonoids, and antioxidant activity of S. tomentosa ranged between 49.27 and 66.15 mg GAE g^{-1} dry weight (dw), 36.27 and 40.83 mg catechin g^{-1} dw, and 1.77 and 2.29 mg dw mg^{-1} DPPH, respectively. Total phenolic content of the cultivated samples was higher than that of wild samples. Seventeen different phenolic compounds, comprising 7 phenolic acids and 10 flavonoids, were identified and quantified in S. tomentosa. As with the many Salvia species, rosmarinic acid was quantified as the main component of S. tomentosa. It was followed by caffeic acid, morin, p-coumaric acid, and myricetin. Chlorogenic acid, p-coumaric acid, morin, kaempferol, hesperetin, and apigenin were increased through cultivation; gallic acid, caffeic acid, ferulic acid, rutin, catechin, and epicatechin were decreased. During the 6-month storage only caffeic acid changed significantly.

Rosmarinic acid

Chlorogenic Acid

Myricetin

Syringic acid

Salvia

10.3906/tar-1211-72

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Citations (44)

Influence of inlet air temperature and carrier material on the production of instant soluble sage (Salvia fruticosa Miller) by spray drying

LWT (2013)

Hilal Şahin Nadeem Cüneyt Dinçer Mehmet Torun Ayhan Topuz Feramuz Özdemir

The water extract of the sage (Salvia fruticosa Miller) was processed into instant soluble sage (ISS) powders by using spray drying at different inlet air temperatures. The ISS was produced by the addition of different carrier materials (β-cyclodextrin, arabic gum and maltodextrin). The moisture content (3–4 g/100 g), water activity (0.23–0.28), bulk density (320–358 kg/m3), and solubility (97–99 g/100 g) of the powders were measured. Different drying temperatures and carrier materials at different concentrations significantly (P < 0.05) affected almost all properties of the powdered and reconstituted samples. SEM analysis showed stickiness of the particles. The samples produced at 145 °C by addition of BCD at the concentration of 3 g/100 g showed better solubility and turbidity. The BCD added samples captured the highest amount of 1,8-cineole during spray drying process at 145 and/or 155 °C. Color properties, total phenolic content and total antioxidant activities were also determined.

Maltodextrin

Salvia

Instant

Water activity

Gum arabic

10.1016/j.lwt.2013.01.007

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Citations (120)

Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)

Food Chemistry (2011)

Ayhan Topuz Cüneyt Dinçer Kübra Sultan Özdemir Hao Feng Mosbah M. Kushad

Violaxanthin