Browsing by Author "Sahan, Yasemin"

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Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)
(Julius Kuhn Inst, 2015) Çelik, Güler; Dülger, Dilek; Kaplan, H. Betul; Sahan, Yasemin; Goçmen, Duygu; Cansev, Asuman; Aydın, Emine; Dundar, Ayse N.; Kılcı, Aslı; Gucer, Seref; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.; Uludağ Üniversitesi/Keles Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; Uludağ Üniversitesi/Yenişehir Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.; 0000-0003-3457-251X; 0000-0001-6797-1985; 0000-0002-3353-846X; 0000-0003-2084-7076; ABE-6748-2020; CQO-7857-2022; AAH-4255-2019; DXI-0847-2022; AAA-3876-2022; FDE-3256-2022; GAV-3362-2022; 25629856600; 55967047900; 26326677200; 36150355600; 56895920400; 55860204000
Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from oleaster fruits were higher in UPOF than in POF samples. Palmitic acid was the major fatty acid which was followed by oleic acid and lignoceric acid. All samples contained greater amount of saturated fatty acids (SFA) as compared to mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Among seven different organic acids detected, the level of citric acid was the highest and it was followed by malic, acetic and oxalic acids. High nutritional contents of oleaster flour indicated that it is a good source of dietary fiber, micro minerals, as well as organic and fatty acids. The water solubilities (WS) and water absorption capacities (WAC) of oleaster flours were adequate for their utilization. They also seem to have an improving effect on emulsion properties of albumin. These results highlighted that it is possible to use the oleaster flour in some processed foods such as bakery goods, dairy products (ice cream and yoghurt), beverages and confectionery. Moreover, the oleaster flour could also be used in the preparation of low-fat, high-fiber dietetic products due to its high dietary fiber content.
Halochromic composite nanofibrous mat for wound healing monitoring
(IOP Publishing, 2019-12) Pakolpakcil, Ayben; Osman, Bilgen; Ozer, Elif Tumay; Sahan, Yasemin; Becerir, Behcet; Göktalay, Gökhan; Karaca, Esra; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Tekstil Mühendisliği Bölümü.; 0000-0002-2655-2773; 0000-0003-1777-3977; 0000-0002-6981-4980; 0000-0001-8406-149X; AAI-3137-2021; ABE-6748-2020; AAH-1445-2021; AAS-8480-2020; AAH-1448-2021; AAH-1448-2021; ABF-4791-2020; 57204420713; 15221651200; 37047586000; 25629856600; 9839809500; 6508023759; 17344029200
This study was focused on the development and characterization of a wound dressing for pH monitoring based on a sodium alginate (SA) and polyvinyl alcohol (PVA) nanofibrous mat including anthocyanins extracted from black carrot (BC). The pH-sensitive mat was prepared through the electrospinning method. The crosslinking of the nanofibrous mat was carried out using glutaraldehyde (GA). The functionalized PVA/SA/BC nanofibrous mat was characterized by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA). The colors of the nanofibrous mat resulting from pH changes were evaluated using a digital camera. The images were processed using Adobe Photoshop software, CS5 version, and analyzed through RGB and CIELAB. When the dried nanofibrous mat with a light pink color was immersed in buffer solutions at different pHs, the color of the nanofibrous mat ranged from red (in acidic medium) to blue (in neutral medium) and then to black-green (in basic medium). The response time and temperature stability of the nanofibrous mat were also investigated. It was concluded that the developed pH-sensing composite nanofibrous mat could be successfully used as wound dressing for monitoring healing.
Impact of coffee silverskin on in-vitro viability of kefir culture during storage
(Croatian Dairy Union, 2022-01-01) Değirmencioğlu, Nurcan; Özmen-Togay, Sine; GÜLDAŞ, METİN; ÖZMEN TOĞAY, SİNE; Gülkün, Günnur; YILDIZ, ELİF; Yıldız, Elif; Sahan, Yasemin; ŞAHAN, YASEMİN; Gürbüz, Ozan; GÜRBÜZ, OZAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi; Bursa Uludağ Üniversitesi/Keleş Meslek Yüksekokulu.; 0000-0002-5187-9380; 0000-0003-1356-9012; 0000-0001-7871-1628; GLT-7125-2022; AAG-6424-2021; U-1332-2019
Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 degrees C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.
Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey
(Elsevier, 2016-08-27) Değirmencioğlu, Nurcan; Sahan, Yasemin; Gürbüz, Ozan; Güldaş, Metin; Beğenirbaş, Aynur; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda İşleme Bölümü.; 0000-0001-7871-1628; 0000-0002-5187-9380; 0000-0002-1186-3106; ABE-6748-2020; K-1499-2019; U-1332-2019; AAX-1360-2020; C-9345-2013; 25629856600; 8528582100; 35617778500; 57191031998
In this study, the changes in phenolics, anthocyanin, antioxidant capacity, and bioaccessibility of chicory varieties (Cichorium spp.) in Turkey were investigated. A total of 19 phenolic standards were screened in the chicory varieties studied and the most abundant compounds in the samples, extracted with methanol, were phenolic acids, syringic (2.54 mg/kg) and trans-ferulic acid (1.85 mg/kg), whilst (+)-catechin was the major flavanol. The highest flavanol content using either methanol or ethanol was determined in the green chicory samples (0.62 mg/kg). The red chicory variety had higher anthocyanin (12.80 mg/kg), and contained more phenolics, extractable (8855.50 mg GAE/100 g) and hydrolysable (7005.51 mg GAE/100 g), than the other varieties. Also, the antioxidant capacities in this variety, as measured using the CUPRAC assay (570.54 and 425.14 mu mol Trolox/g dw, respectively), had a wider range of difference than was found in the other assays used. Total phenolics were more bioaccessible from the white chicory variety (61.48%). However, the bioaccessibility of antioxidants was higher in the green chicory variety.