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Öğe Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food(Wiley, 2022) Pandiselvam, Ravi; Tak, Yamini; Olum, Emine; Sujayasree O. J.; Tekgül, Yeliz; Çalışkan Koç, Gülşah; Kaur, Manpreet; Nayi, Pratik; Kothakota, Anjineyulu; Kumar, ManojThe food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.Öğe Changes in chicken meat proteins during microwave and electric oven cooking(Wiley, 2020) Taşkıran, Melike; Olum, Emine; Candoğan, KezbanAlterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM and BM did not differ between the cooking methods (p > .05). In TM, MWO cooking resulted in higher water-holding capacity (WHC) than EO (p < .05). Sarcoplasmic protein solubility of TM decreased with MWO cooking while both cooking methods resulted in reduction in both sarcoplasmic and myofibrillar protein solubility in BM (p < .05). TM and BM cooked with MWO were harder in texture (p < .05) than EO cooked samples as determined in texture profile analysis. The intensity of myofibrillar protein bands in the Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) decreased after cooking by both MWO and EO, whereas EO cooked samples demonstrated more fragmentation in both sarcoplasmic and myofibrillar proteins in comparison with MWO cooked chicken meats. Practical applications Microwave cooking is an alternative, efficient method to reduce time, energy, and cost as compared to conventional oven cooking. In oven cooking, thermal energy is transmitted quite slow from the surface of the food to the center, whereas microwave energy is converted into heat inside the food itself which provides homogeneous heat distribution. In the present study, the effects of microwave and EO cooking methods on some quality characteristics, mainly proteins of TM and BM were evaluated. It was found that microwave cooking resulted in harder texture, but better WHC to its counterpart which also caused more degradation in myofibrillar and sarcoplasmic proteins. Because microwaves shorten cooking time, lowers the energy consumption, and makes the production process sustainable and more efficient than with conventional ovens, while better preserving the nutritional quality of the product becomes a sound alternative. Therefore, it is worth to keep exploring this novel cooking approach that might render significant advantages in industrial applications.Öğe Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics(Universiti Putra Malaysia, 2024) Olum, Emine; Candoğan, KezbanBeef cuts were dried by tray drying (TD), microwave drying (MD), and TD+MD. Salting as pre-treatment was carried out with NaCl or NaCl+KCl salts to evaluate the effect of sodium reduction. The beef was divided into nine groups: three were subjected to TD, MD, and TD+MD; for the other six groups, dry salting was applied with 100% NaCl or 50% NaCl + 50% KCl, followed by MD, TD, or TD+MD. Processing times of TD, MD, and TD+MD were about 660, 250, and 300 min, and effective diffusivities (Deff) were 1.33 × 10?8, 3.88 × 10?8, and 3.57 × 10?8 m2/s, respectively. Compared with TD, the MD procedure resulted in significantly harder texture and lower rehydration ratio (p < 0.05). SEM images of dried beef indicated fractures and disruption after TD, while a compact structure was obtained with MD. Both salt types contributed a softer texture in rehydrated MD, but KCl did not change the hardness values of dried meat. MD could have great potential for drying meat by reducing drying time, and KCl could be applied as a substitute for NaCl without adversely affecting the structural quality.Öğe Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain?(2025) Pandiselvam, Ravi; Aydar, Alev Yüksel; Aksoylu Özbek, Zeynep; Sözeri Atik, Didem; Süfer, Özge; Olum, Emine; Cozzolino, DanielVibrational spectroscopy is a nondestructive analysis technique that depends on the periodic variations in dipole moments and polarizabilities resulting from the molecular vibrations of molecules/atoms. These methods have important advantages over conventional analytical techniques, including (a) their simplicity in terms of implementation and operation, (b) their adaptability to on-line and on-farm applications, (c) making measurement in a few minutes, and (d) the absence of dangerous solvents throughout sample preparation or measurement. Food safety is a concept that requires the assurance that food is free from any physical, chemical, or biological hazards at all stages, from farm to fork. Continuous monitoring should be provided in order to guarantee the safety of the food. Regarding their advantages, vibrational spectroscopic methods, such as Fourier-transform infrared (FTIR), near-infrared (NIR), and Raman spectroscopy, are considered reliable and rapid techniques to track food safety- and food authenticity-related issues throughout the food chain. Furthermore, coupling spectral data with chemometric approaches also enables the discrimination of samples with different kinds of food safety-related hazards. This review deals with the recent application of vibrational spectroscopic techniques to monitor various hazards related to various foods, including crops, fruits, vegetables, milk, dairy products, meat, seafood, and poultry, throughout harvesting, transportation, processing, distribution, and storage.Öğe Türk mutfağındaki fonksiyonel gıdaların gastronomi turizmi açısından önemi(2019) Çirişoğlu, Emel; Olum, Emineİnsanların öncelikli ihtiyaçlarından olan beslenme, aynı zamanda temel bir motivasyondur. Günümüzde beslenme, yeni bir yemeği tatmak ve farklı lezzetler ve aromalar deneyimlemek uğruna seyahat edilen bir amaç haline gelmiştir. Bu deneyimleme isteği gastronomi turizminin bir parçası olarak sektörün gelişimine katkıda bulunan, turistik faaliyetleri canlandıran bir etkendir. Yeni dünya düzeniyle birlikte insanlar, sağlıklı bir hayat sürebilmeleri için sağlıklı beslenme gerekliliğinin farkındadır. Sağlıklı gıdalara gösterilen ilgi, fonksiyonel gıdalar hakkında hizmet sektörünün bilinçlenmesi ve bu trende karşılık, sektör için yeni faaliyet planlamalarının geliştirilmesini gerekli kılmaktadır. Bu çalışma ile Türk mutfağındaki bazı fonksiyonel gıdalar tanıtılmış ve turizme yapacağı katkılar vurgulanmıştır. Çalışmada, kaynak taraması yapılarak konu ile ilgili literatür incelenmiş ve derleme bir çalışma oluşturulmuştur. Literatür incelemesi sonucunda en çok karşılaşılan sorun, ürünlerin tanıtımı ve pazarlama faaliyetlerindeki yetersizliklerdir. Yöresel yiyeceklerin tanıtımında yaşanan bu sorunlar, yörelerde fonksiyonel gıdaların ön plana çıkmasını engellemekte ve bazı gıdaların bilinirliğini ve yaygınlaşmasını olumsuz etkilemektedir.Öğe Yiyecek-içecek sektöründe sürdürülebilirlik ve yenilikçi yaklaşımlar(2020) Taş, Demet; Olum, EmineDoğal kaynakların verimli kullanımının öneminin artmasıyla birlikte, yenilenebilir ve etkin kaynak kullanımı elzem hale gelmiştir. Küresel tehdit unsuru haline gelen sera gazı emisyonu, yeşil alanların tahribi, bilinçsiz ve aşırı tüketim gibi faktörler yakın gelecek için endişe verici bir hal almıştır. Bu tarz olumsuzluklar karşısında çözüm olanakları üzerinde yoğunlaşan bu derleme çalışmasında yiyecek içecek sektöründeki alternatif ve yenilikçi sürdürülebilir uygulamaların öneminin vurgulanması amaçlanmıştır. Bu amaç doğrultusunda, konuyla ilgili ulusal ve uluslararası literatür taraması yapılmıştır. Yapılan detaylı literatür taraması ile yiyecek-içecek sektöründeki kullanılabilecek internet destekli yenilikçi ekipman ve akıllı telefon uygulamaları tanıtılmıştır. Yeşil restorancılık faaliyetleri, atıkların biyoyakıt olarak değerlendirilme olanakları, gıda bankaları, dijital mutfak aletleri ve üç boyutlu gıda yazıcılar bu bağlamda incelenmiştir. Bu çalışmada derlenen bilgiler ışığında yiyecek içecek sektöründe atıkların azaltılması ve kaynakların bilinçli kullanımı yoluyla uzun vadede önemli kazanımlar sağlanabileceği öngörülmektedir.
