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Öğe Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study(Springer, 2023) Baltacioglu, Cem; Yetisen, Mehmet; Baltacioglu, Hande; Karacabey, Erkan; Buzrul, SencerPulsed electrical field (PEF) treatment with 1 kJ/kg and 3 kJ/kg of energies was applied to yellow- and purple-fleshed potatoes before frying (180 degrees C for 2 min). The effects of PEF on oil content, colour and bioactive compounds were investigated. Significant oil reductions were observed for PEF-treated potatoes, >= 20% for yellow- and >= 24% for purple-fleshed potatoes, and this was also confirmed in the Fourier transform infrared (FTIR) graph. PEF-treated potatoes had significantly higher phenolic compounds and antioxidant activity than those of untreated samples. Moreover, although the frying reduced total monomeric anthocyanin (TMA) contents of the purple-fleshed potato samples compared to raw potato samples (not PEF-treated and not fried), PEF-treated samples had significantly higher TMA than the untreated (not PEF-treated but fried) samples. Raw samples and fried samples were separated according to PC1 (principal component 1) in chemometric analysis, and fried samples with and without PEF treatment were also separated according to PC2 (principal component 2). When PLS (partial least squares) regression graphs were examined, it was revealed that there was a very good correlation between the oil content and redness (a*) values calculated and estimated by FTIR spectroscopy. Our study showed that PEF treatment could be succesfully used for different varieties of potato before frying.Öğe On the use of improved Midilli-Kucuk model for thin-layer drying(Taylor & Francis Inc, 2023) Buzrul, Sencer[Abstract Not Availabe]Öğe Probabilistic modeling of the growth of Listeria monocytogenes: effect of nisin, temperature, and strain in the presence of potassium chloride or potassium sorbate(Taylor & Francis Inc, 2023) Senturk, Esra; Buzrul, Sencer; Sanlibaba, PinarThe effects of temperature and nisin with either potassium chloride (KCl) or potassium sorbate on growth boundaries of three different Listeria monocytogenes strains in broth were studied. One ATCC7644 strain and two ready-to-eat food (RTE) isolates at different temperatures (4, 20, and 37(degrees)C) and nisin (0, 50, 100, 200, and 400 mu g/mL) levels with either KCl (0, 1, 2, 3, and 4% w/v) or potassium sorbate (0, 0.05, 0.10, 0.15, and 0.20% w/v) were used. Highest and lowest growth probabilities were obtained for ATTC7644 and 120 (meat-based RTE isolate) strains, respectively with KCl and strain 137 (vegetable-based RTE isolate) was in between. However, the growth probabilities of the strains were just the opposite with the use of sorbate: strain 120 had the highest, whereas ATCC7644 strain had the lowest growth probability. Our results showed that nisin in combination with other preservatives may lead to diverse growth responses for different strains of L. monocytogenes. Validation studies performed in UHT whole milk and meat broth at 8 and 12(degrees)C and nisin levels of 25, 75, 150, and 250 mu g/mL with either KCl (1.5%) or sorbate (0.125%) indicated 46% and 73% accurate predictions for milk and meat broth, respectively. Although a quick growth estimate was possible with the use of broth, we concluded that a model developed in a laboratory medium should not be extended in real food systems.Öğe Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality(Wiley, 2023) Ozturk, Hale Inci; Buzrul, Sencer; Bilge, Gonca; Yurdakul, MerveBACKGROUND: Pulsed electric field (PEF) has become a reality in the food industry as a non-thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pretreatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV cm(-1) of field strength was used as a pretreatment for shalgam juice and changes in control and PEF-treated samples were monitored during fermentation and 70 days of cold storage (4 degrees C). RESULTS: The pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15-3.39), titratable acidity (4.35-5.49 g L-1 ), total phenolic content (279-766 mg mL(-1) GAE) and antioxidant activity (694-2091 mu mol Trolox mL(-1) ) during storage was insignificant. PEF-treated samples had lower total aerobic mesophilic bacteria (similar to 9%) and lactic acid bacteria (similar to 3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF. CONCLUSION: Our results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices. (c) 2023 Society of Chemical Industry.
