Person: ÖZOĞLU, ÖZÜM
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ÖZOĞLU
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ÖZÜM
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Publication Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology(Springer, 2021-07-03) Karabacak, Azime Özkan; Özoğlu, Özüm; Durgut, Senanur; Bağatırlar, Sina Recep; Kaçar, Oya; Tamer, Canan Ece; Korukluoğlu, Mihriban; ÖZKAN KARABACAK, AZİME; ÖZOĞLU, ÖZÜM; Durgut, Senanur; Bağatırlar, Sina Recep; KAÇAR, OYA; TAMER, CANAN ECE; KORUKLUOĞLU, MİHRİBAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarla Bitkileri Bölümü.; 0000-0003-4175-4477; 0000-0002-1314-4965; 0000-0003-3600-142X; AAH-2319-2019; AAG-8503-2021; IVU-8132-2023; JOF-0451-2023; CFB-4587-2022; FFT-5849-2022; J-5125-2018The aim of this study was to develop a novel purple basil sherbet fortified with propolis extract. The levels of the purple basil (Ocimum basilicum L.) aerial parts (leaves, flowers and stems) (200-300 g/L), propolis extract (48-72 mg/100 mL) and infusion time (30-40 min) on total phenolic content (TPC), antioxidant activity (FRAP, DPPH, CUPRAC methods), color parameters (L*, a*, b*, C*, h degrees) and sensory properties were investigated by using Box-Behnken design. According to the model, the optimized values for the propolis extract concentration, purple basil concentration and infusion time were 58.66 mg/100 mL, 300 g/L and 40 min, respectively. Moreover, antimicrobial activity of the beverage samples against Bacillus subtilis, Escherichia coli, Salmonella Enteritidis, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Aspergillus niger and Penicillium roqueforti was also determined.Publication Evaluation of physicochemical, antioxidant, microbiological and organoleptic properties of purple basil beverage(Plapiqui(uns-conicet), 2023-01-01) Çopur, Ömer; ÇOPUR, ÖMER UTKU; Özoglu, Özüm; ÖZOĞLU, ÖZÜM; ÖZKAN KARABACAK, AZİME; Durgut, Senanur; Korukluoğlu, Mihriban; KORUKLUOĞLU, MİHRİBAN; Tamer, Canan Ece; TAMER, CANAN ECE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu.; 0000-0003-4175-4477; 0000-0002-1314-4965; AAG-8503-2021; IVU-8132-2023; AAH-2319-2019Development of a functional refreshment beverage containing purple basil was the main purpose of this study. While spontaneously produced beverages were fabricated in two different times were named as Control I and Control II; beverages inoculated with isolated Lactobacilus plantarum strains (LP31 and LP20) were named as Starter I and Starter II, respectively. To the results, pH, brix degrees and total acidity values were changed between 3.15 - 3.37, 5.90 - 6.40 and 0.66 - 0.76%, respectively. During incubation, total phenolic content (TPC) of beverage samples increased. Starter II showed higher antioxidant capacity (AC) than Starter I during all the incubation period. Moreover, Starter II had the highest total monomeric anthocyanin (TMA) content on the 8th day of incubation. The number of total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) decreased during the 8-day incubation periods in all of the beverages. However, LP20 was found more suitable with roughly 0.75 log CFU/mL number of LAB decreasing in Starter II as starter due to vegetable origin, when it was almost 3 log CFU/mL in Starter I.Publication Electrochemical detection of lactate produced by foodborne presumptive lactic acid bacteria(Soc Bioscience Bioengineering Japan, 2023-03-24) Özoğlu, Özüm; Uzunoğlu, Aytekin; Ünal, Mehmet Altay; Gümuştaş, Mehmet; Özkan, Sibel Ayşil; Körükluoğlu, Mihriban; Altuntaş, Evrim Güneş; ÖZOĞLU, ÖZÜM; KORUKLUOĞLU, MİHRİBAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-3600-142X ; IVU-8132-2023; J-5125-2018The detection of lactate is an important indicator of the freshness, stability, and storage stability of products as well as the degree of fermentation in the food industry. In addition, it can be used as a diagnostic tool in patients' healthcare since it is known that the lactate level in blood increases in some pathological conditions. Thus, the determination of lactate level plays an important role in not only the food industry but also in health fields. As a result, biosensor technologies, which are quick, cheap, and easy to use, have become important for lactate detection. In the current study, amperometric lactate biosensors based on lactate oxidase immobilization (with Nafion 5% wt) were designed and the limit of detection, linear range, and sensitivity values were determined to be 31 mu M, 50-350 mu M, and 0.04 mu A mu M-1 cm-2, respectively. Then, it was used for the measurement of lactic acid that produced by six different and morphologically identified presumptive lactic acid bacteria (LAB) which are isolated from different naturally fermented cheese samples. The biosensors were then used to successfully perform lactate measurements within 3 min for each sample, even though a few of them were out of the limit of detection. Thus, electrochemical biosensors should be used as an alternative and quick solutions for the measurement of lactate metabolites rather than the traditional methods which require long working hours. This is the first study to use a biosensor to measure lactate produced by foodborne LAB in a real sample. (c) 2023, The Society for Biotechnology, Japan. All rights reserved.Publication Two-Dimensional (2D) materials in the detection of SARS-CoV-2(Elsevier, 2023-06-20) Uzunoğlu, Aytekin; Altuntaş, Evrim Güneş; Ipekci, Hasan Hüseyin; Özoğlu, Özüm; ÖZOĞLU, ÖZÜM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-3600-142X ; IVU-8132-2023The SARS-CoV-2 pandemic has resulted in a devastating effect on human health in the last three years. While tremendous effort has been devoted to the development of effective treatment and vaccines against SARS-CoV-2 and controlling the spread of it, collective health challenges have been encountered along with the concurrent serious economic impacts. Since the beginning of the pandemic, various detection methods like PCR-based methods, isothermal nucleic acid amplification-based (INAA) methods, serological methods or antibody tests, and evaluation of X-ray chest results have been exploited to diagnose SARS-CoV-2. PCR-based detection methods in these are considered gold standards in the current stage despite their drawbacks, including being high-cost and time-consuming procedures. Furthermore, the results obtained from the PCR tests are susceptible to sample collection methods and time. When the sample is not collected properly, obtaining a false result may be likely. The use of specialized lab equipment and the need for trained people for the experiments pose additional challenges in PCR-based testing methods. Also, similar problems are observed in other molecular and serological methods. Therefore, biosensor technologies are becoming advantageous with their quick response, high specificity and precision, and low-cost characteristics for SARS-CoV-2 detection. In this paper, we critically review the advances in the development of sensors for the detection of SARS-CoV-2 using two-dimensional (2D) materials. Since 2D materials including graphene and graphene-related materials, transition metal carbides, carbonitrides, and nitrides (MXenes), and transition metal dichalcogenides (TMDs) play key roles in the development of novel and high-performance electrochemical (bio)sensors, this review pushes the sensor technologies against SARSCoV-2 detection forward and highlights the current trends. First, the basics of SARS-CoV-2 detection are described. Then the structure and the physicochemical properties of the 2D materials are explained, which is followed by the development of SARS-CoV-2 sensors by exploiting the exceptional properties of the 2D materials. This critical review covers most of the published papers in detail from the beginning of the outbreak.