Person: ÖZKAN KARABACAK, AZİME
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ÖZKAN KARABACAK
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AZİME
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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; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 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 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; 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 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; 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 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; 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 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; 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 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; 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; 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 Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods(Wiley, 2019-08-01) Suna, Senem; Özkan Karabacak, Azime; SUNA, SENEM; ÖZKAN KARABACAK, AZİME; Fakültesi Ziraat; Gıda Mühendisliği Bölümü; 0000-0002-6947-2167; 0000-0003-4175-4477; AAQ-8178-2020; AAH-2319-2019The effects of microwave (90 and 180 W), hot air (60 and 70 degrees C) and vacuum (60 and 70 degrees C with 250 mbar) drying techniques on drying characteristics, total phenolic content (TPC), antioxidant capacity (AC), color and texture of mulberry pestils were investigated. L*, b*, C*, and h degrees decreased while a* value was generally increased in pestils. Hardness, springiness, chewiness, and gumminess of the samples were found to be significantly different (p < 0.05). Between the applied seven thin layer drying models, Page and Modified Page were best fitted with the highest R-2 (0.9997) and the lowest values of RMSE (0.000927) and chi(2) (0.000011). Effective moisture diffusivity (D-eff) of pestils ranged from 4.42 x 10(-8) to 8.47 x 10(-7) m(2)/s. Drying treatments caused an increment in TPC (1.41%-57.13%) and AC (0.37%-72.79%). These highest results were both obtained from microwave 180 W (TPC: 209.14 mg GAE/100 g dw and AC: 181.37 mu mol TE/100 g dw). Practical applications Mulberry is a perishable fruit with several health benefits. It can be consumed raw or in the form of fruit leather (pestil), jam, jelly, marmalade. By pestil production, in which fruit pulp is dehydrated into leathery sheets, mulberry can be processed into a nonseasonal shelf life prolonged product for markets without the additon of preservatives. In this study, drying kinetics of mulberry pestil by microwave, hot air, and vacuum methods were evaluated via mathematical modeling. Page and Modified Page were the best thin layer drying models for pestil production. Drying characteristics were assessed for the development of food specific system in industrial usage and the simulation and optimization of the drying process. Drying treatmens affected texture and color of pestils significantly while exerting higher total phenolic content and antioxidant capacity when compared to non-dried formulation. Microwave was determined as a promising method to yield high-quality pestils with greater nutritional properties and the advantage of reduced drying times.Publication Drying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather(Plapiqui(uns-conicet), 2021-01-01) Karabacak, Azime Özkan; Suna, Senem; Dorak, Saliha; Copur, Ömer Utku; ÖZKAN KARABACAK, AZİME; SUNA, SENEM; Dorak, Saliha; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0003-4175-4477; 0000-0002-6947-2167; AAH-2319-2019; AAQ-8178-2020; CMO-0611-2022The objective of this study was to investigate the influences of hot air (HAD: 50, 60, 70 degrees C), vacuum (VD: 50, 60, 70 degrees C at 300 mbar) and microwave methods (MWD: 90, 180W) on drying characteristics, effective moisture diffusivity (D-eff), mineral content, texture, and sensorial properties of pumpkin pestils. MWD led to the highest drying rate and the lowest drying time in all methods. Page and Modified Page were ideally fitted to experimental results among seven thin layer drying models. Mineral content (Ca, K, Na, P, Mg, Fe, Zn, Cu, Mn) of the pestils showed higher values than non-dried (paste) mixture. Significant differences were determined between textural features of the pestils (p < 0.05). Furthermore, products dried with HAD and VD were preferred rather than MWD in terms of sensorial properties.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; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 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.