Person: ÖZKAN KARABACAK, AZİME
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ÖZKAN KARABACAK
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AZİME
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Publication A perspective on consumption of energy drinks(Woodhead Publ Ltd, 2019-01-01) Grumezescu, AM; Holban, AM; Bekar, Ertürk; BEKAR, ERTÜRK; İncedayı, Bige; İNCEDAYI, BİGE; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Grumezescu, AM; Holban, AM; 0000-0001-6128-7453; 0000-0003-4175-4477; AAG-8241-2021; ABG-4772-2020; AAG-8336-2021; AAG-8277-2021; AAH-2319-2019Publication Bioacesibility of total phenolics and antioxidant activity of melon slices dried in a heat pump drying system(Springer, 2022-02-20) Tunçkal, Cüneyt; ÖZKAN KARABACAK, AZİME; ÇOPUR, ÖMER UTKU; Ömeroğlu, Perihan Yolci; YOLCI ÖMEROĞLU, PERİHAN; Tamer, Canan Ece; Bursa Uludağ Üniversitesi/Ziraat Fakültesi; 0000-0003-4175-4477; 0000-0002-9395-3534; AAH-2319-2019; AAG-8503-2021For drying of heat-sensitive crops at low temperature and humidity, heat pump drying (HPD) could be a useful option. The aim of this study was to investigate the effect of HDP process conditions on total phenolic content (TPC), antioxidant activity (AA) and their in-vitro bioaccesibility of the melon slices and to optimize HPD conditions to obtain dried product with high bioactive properties. Drying air temperature (35-45 degrees C), air velocity (5-9 m/s) and slice thickness (0.5-1 mm) were selected as variables for Box-Behnken experimental design. Depending on the stability of the phenolics, physical changes of the matrix, and the HPD conditions, both incremental (2-114.39%) and decremental (5-47%) effects of drying were observed for AA and TPC of the melon slices. After in vitro digestion, dried melon slice was found to contain higher amounts of bioaccessible total phenolics (up to 165%) and AA measured by DPPH assay (up to 188.19%) compared to fresh melon slices, on the other hand bioaccesibility of AA by CUPRAC and FRAP assays after digestion decreased (up to 63%) by drying process. The relation between the responses (AA, TPC and their in-vitro bioaccesibility) and the variables were best fitted to quadratic, reduced quadratic and reduced cubic models with high R-2 values by response surface methodology. The optimal condition for all responses with composite desirability of 0.777 was: 35 degrees C drying air temperature, 0.5 m/s drying air velocity and 9 mm slice thickness. Melon slices dried by HPD could be accepted as an innovative snack for health-conscious consumers.Publication Effect of osmotic dehydration pretreatment on the drying characteristics and quality properties of semi-dried (Intermediate) Kumquat (Citrus japonica) slices by vacuum dryer(Mdpi, 2022-07-01) Özkan-Karabacak, Azime; Özcan-Sinir, Gülşah; Çopur, Ali Eren; Bayizit, Murat; ÖZKAN KARABACAK, AZİME; ÖZCAN SİNİR, GÜLŞAH; Çopur, Ali Eren; Bayizit, Murat; Bursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu/Gıda Teknolojisi Programı.; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM).; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü.; 0000-0003-4175-4477; 0000-0003-3954-0058; AAH-2319-2019; AAF-3324-2020; GOV-9693-2022; GOV-7984-2022The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 degrees C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 degrees Bx) at the temperatures of 40 and 50 degrees C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 x 10(-8) to 7.19 x 10(-8), respectively. OD treatments induced a decline in TPC (5.30-33.92%) and TAA (23.63-59.34% and 4.17-31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better.Publication Application of response surface methodology for optimisation of Cornelian cherry - Capia pepper leather dried in a heat pump drying system(Pagepress Publ, 2023-01-01) Malçok, Senanur Durgut; Karabacak, Azime Özkan; Tunçkal, Cüneyt; Tamer, Canan Ece; Malçok, Senanur Durgut; ÖZKAN KARABACAK, AZİME; TAMER, CANAN ECE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu/Gıda Teknolojisi Programı.; 0000-0002-1314-4965; 0000-0003-4175-4477; AAG-8503-2021; AAH-2319-2019; JOF-0451-2023The heat pump drying system was optimised for cornelian cherry-capia pepper leather production development using response surface methodology. The central composite design was used to optimise the process parameters in terms of drying time, coefficient of the performance of heat pump, coefficient of the performance of the whole system, specific moisture extracted ratio, energy consumption, drying rate and colour values. The optimal condition of independent variables was obtained as a cornelian cherry pulp concentration of 47.419% and drying temperature of 33.574 degrees C with composite desirability of 0.846. Moreover, hydroxymethylfurfural (HMF) and effective moisture diffusivity (D-eff) values of all runs were analysed. HMF was not determined in cornelian cherry-capia pepper leather. Deff values of cornelian cherry-capia pepper leather were between 1.026x10(-9) - 1.532x10(-9) m(2)s(-1). The drying behaviour of cornelian cherry-capia pepper leather with optimal conditions acquired with the central composite design was evaluated with seven thin-layer drying models. The statistical parameters based on R-2, root mean square of error and chi(2) values were determined between 0.8267 to 0.9845, 0.004087 to 0.035626 and 0.000853 to 0.066247, respectively. Page and Modified Page models were assumed to represent the heat pump drying behaviour of the cornelian cherry-capia pepper leather in thin layers compared to the other models.Publication Technology and nutritional value of powdered drinks(Woodhead Publ Ltd, 2019-01-01) Grumezescu, AM; Holban, AM; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Incedayı, Bige; İNCEDAYI, BİGE; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Grumezescu, AM; Holban, AM; 0000-0001-6128-7453; 0000-0003-4175-4477; AAG-8336-2021; AAG-8277-2021; AAH-2319-2019; AAG-8241-2021Publication 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 The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of kumquat (Citrus japonica)(Soc Brasileira Ciencia Tecnologia Alimentos, 2019-04-01) ÖZCAN SİNİR, GÜLŞAH; Özcan-Sinir, Gülsah; Özkan-Karabacak, Azime; ÖZKAN KARABACAK, AZİME; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Tamer, Canan Ece; TAMER, CANAN ECE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-3954-0058; 0000-0003-4175-4477; AAH-2319-2019; AAF-3324-2020; AAG-8336-2021; AAG-8503-2021Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 degrees C), and vacuum (70 and 80 degrees C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, C-ab, Delta E and h degrees) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R-2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and chi(2) (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 x 10(-8) to 8.24 x 10(-8) in vacuum drying at 70 degrees C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh sample, the dried samples showed an increase in both total phenolic content and antioxidant capacity. The total phenolic content (3095.71 +/- 101.41 mg GA/100g d.w) and antioxidant activity (10.51 +/- 0.19 mu mol TE/g d.w) with DPPH assay showed the highest levels for the vacuum drying at 70 degrees C-100 mbar method. Microwave dried samples had the highest antioxidant activity with CUPRAC assay as (17.58 +/- 0.63 mu mol TE/g d.w.). This study indicated that microwave drying and vacuum drying at 70 degrees C-100 mbar were able to yield high-quality kumquat slices.Publication Investigations of some quality parameters and mathematical modeling of dried functional chips(Springer, 2019-11-23) Halil, Tuğce; Tamer, Canan Ece; TAMER, CANAN ECE; Suna, Senem; SUNA, SENEM; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-6947-2167; 0000-0003-4175-4477; AAH-2319-2019; AAQ-8178-2020; AAG-8503-2021In this study, the production of green olive, chickpea and haricot bean added potato chips was investigated in order to produce a functional snack food appealing to consumers from all age groups. Chips were produced by hot air drying (75-85 degrees C), vacuum drying (75-85 degrees C, 250 mbar), and microwave drying (90 W and 180 W). The effective diffusion coefficient of chips was calculated as between 4.25 x 10(-9)- 4.38 x 10(-8). When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying fitted in Page and Modified Page models. Total acidity, pH, salt, protein, total phenolics and antioxidant activity analyses were conducted in chips and chips doughs. In olive added chips, the highest total phenolic content was determined in the sample produced by vacuum drying method at 85 degrees C. Moreover, for chickpea-olive added chips, the highest total phenolic content and antioxidant activity were determined in microwave dried (180 W) samples. In haricot bean and olive added chips, antioxidant activity showed differences according to drying methods. Chickpea and haricot bean addition into chips doughs were increased the protein content in dried samples.Publication Evaluation of drying kinetics and quality parameters of rosehip pestils dried by three different methods(Ios Press, 2023-01-01) Özkan Karabacak, Azime; ÖZKAN KARABACAK, AZİME; Bursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu/Gıda Teknolojisi Programı; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi; 0000-0003-4175-4477; AAH-2319-2019BACKGROUND: Rosehip fruits cannot be eaten as entire fruits in their fresh feature so they processed into various products including pestils.OBJECTIVE: In the current work, rosehip pestil as a new healthy snack food was developed by using hot air (HA) drying at 55, 65 and 75 degrees C, vacuum (VC) drying at 55, 65 and 75 degrees C with 25 kPa and microwave (MCW) drying at 90 and 180W.METHODS: The effect of three different drying methods on drying kinetics and quality parameters i.e., total phenolic content (TPC), antioxidant capacity (AC), Hydroxymethylfurfural (HMF) formation, lycopene, beta-carotene content, element composition, color, texture and sensorial properties of rosehip pestils was studied.RESULTS: Wang and Singh model was best fitted for MCW drying at 90W, however Page and Modified Page models were best fitted for other drying conditions. The rosehip pestils dried by MCW drying method had highest drying rate, TPC, AC, lycopene and beta-carotene content, element concentration, color values, whereas their HMF content and sensorial properties were not acceptable. Sensory evaluation results indicated that rosehip pestils dried with HA was rated the most acceptable.CONCLUSIONS: It was concluded that rosehip pestil with its sensorial and nutritive properties could be an alternative product for the functional food market. However, it has been seen that the drying methods used alone have some disadvantages. For this reason, it may be possible to eliminate these disadvantages if hybrid drying methods (for example MCW drying followed by HA or VC drying) are preferred in future studies.