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    Assessing edible composite film polymer from potato industry effluent under high hydrostatic pressure and its antimicrobial properties
    (Wiley, 2022) Evrendilek, Gülsün Akdemir; Bulut, Nurullah; Uzuner, Sibel
    Development of edible film from potato industry effluent having antimicrobial properties against Salmonella enteritidis and Escherichia coli O157:H7 by addition of Citrus sinensis volatile oil (VO), and changes of its textural properties under high hydrostatic pressure (HHP) are investigated. The optimum operational conditions are determined as 500 MPa pressure, 36.97 mu L VO, and 15 min processing time with the minimum force value of 372.33 x g. Textural properties are also modeled through empirical modeling, best fit Box-Behnken design, and artificial neuron network. Inhibition zones for Salmonella enteritidis and E. coli O157:H7 at the optimum HHP conditions are 1.50 +/- 0.11 and 2.18 +/- 0.07 cm, respectively. Textural properties of force and elongation at break of the HHP-processed films range from 2.27 +/- 0.52 to 5.23 +/- 0.38 N, and from 8.57 +/- 1.31 to 13.36 +/- 1.36 mm, respectively. Thermal transition of the edible film is observed at 87.42 degrees C for 7.36 min. Addition of C. sinensis VO improves the antimicrobial properties, whereas HHP improves the textural properties of the film. It is suggested that the developed film has potential to be used as an edible food packaging material.
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    Development of pulsed electric fields treatment unit to treat wheat grains: Improvement of seed vigour and stress tolerance
    (Elsevier B.V., 2021) Akdemir Evrendilek, Gulsun; Atmaca, Bahar; Bulut, Nurullah; Uzuner, Sibel
    Pulsed electric field (PEF) treatment may pose a potential to be an alternative to chemical use for seed surface disinfection and seed vigour improvement. In order to test effectiveness of PEF treatment, a new pilot-scale PEF treatment unit was designed and used to treat wheat grains with the energy range of 1.07–17.28 J. Compared to the control samples, all PEF treatments significantly increased germination and seedling rates by 10 and 28%, respectively. Electrical conductivity was significantly affected by the delayed measurement time rather than PEF treatment. PEF-treated seed samples had significantly higher tolerance to cold and salt stresses. Endogenous microflora of total aerobic mesophilic bacteria and total mold and yeast were significantly reduced by the applied energy. Salt stress on day 8 (100 mM NaCI) exhibited the highest predictive power of 98.43% in modellıng studies. The multi-objective optimization of the 19 responses pointed to 161.8 Hz, 6.1 J, and 19.5 s as the optimal settings (D = 0.52). It was concluded that PEF processing of the wheat seeds improved vigor, promote cold and salt stress tolerance, and inactivated surface microflora. © 2021
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    Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure
    (2021) Evrendilek, Gülsün Akdemir; Bulut, Nurullah; Uzuner, Sibel
    Development and characterization of edible film incorporated with Origanum onites volatile oil from the effluents of potato industry, determination of changes on its textural properties of force and elongation at break (EAB) under high hydrostatic pressure (HHP) in addition to its antimicrobial effect against Escherichia coli O157:H7 and Salmonella Enteritis were prompted. The optimum operational conditions under HHP for maximum force and EAB were achieved with 350 MPa pressure, 8 min operational time, and addition of 45 ?L O. onites volatile oil concentration (VOC). Inhibition zones for S. Enteritis and E. coli O157:H7 at the optimum conditions were 1.7 ± 0.109 and 2.386 ± 0.07 cm, respectively. Textural properties of force and EAB of the HHP-processed films ranged from 2.27 ± 0.52 to 5.23 ± 0.79 N, and from 7.47 ± 1.68 to 15.71 ± 0.65 mm, respectively. Thermal transition of the edible film was observed at 86.77°C for 7.19 min. The microscopic observation of the film surfaces shoowed homogenous and translucent structure. The improved textural properties with HHP and VOC revealed that it carries a potential to be used as a food packaging material.
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    High-pressure processing of traditional hardaliye drink: Effect on quality and shelf-life extension
    (MDPI, 2023) Atmaca, Bahar; Demiray, Merve; Evrendilek, Gülsün Akdemir; Bulut, Nurullah; Uzuner, Sibel
    Hardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds-either heat-treated, grinded, or whole-in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box-Behnken experimental design. Maximum log reductions of 5.38 & PLUSMN; 0.6, 5.10 & PLUSMN; 0.0, 5.05 & PLUSMN; 0.2, and 4.21 & PLUSMN; 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 & DEG;C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 & DEG;C for 228 d. While the non-treated control samples at 4 and 22 & DEG;C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 & DEG;C, respectively.
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    Potential of pulsed electric field to control Aspergillus parasiticus, aflatoxin and mutagenicity levels: Sesame seed quality
    (Wiley, 2020) Bulut, Nurullah; Atmaca, Bahar; Evrendilek, Gülsün Akdemir; Uzuner, Sibel
    Seed processing technologies are essential for seed safety and functionality through protection of physicochemical quality, pathogen inactivation, aflatoxin detoxification and alleviation of mutagenicity. Design of a pilot-scale unit of pulsed electric fields (PEF) to treat sesame seeds with respect to quality parameters,Aspergillus parasiticusinactivation and aflatoxin reduction as well as alleviation of aflatoxin mutagenicity were prompted in this study. PEF energy ranged from 0.97 to 17.28 J achieved maximum reductions of peroxide value and acidity number of 67.4 and 85.7%, respectively, and did not change colorL*,a*,b* and hue values. A 60% reduction ofA. parasiticuscounts occurred at the maximum PEF energy. Aflatoxins G1, G2, B1, and B2 contents decreased by 94.7, 92.7, 86.9, and 98.7%, respectively. Except for the samples treated by 2.16 J with 100 mu g/plate and by 6.80 J with 10 mu g/plate, PEF treatment provided elimination of aflatoxin mutagenity. It is concluded that PEF treatment can be used to treat sesame seeds with preservation of physicochemical properties, inactivation ofA. parasiticusand decomposition of aflatoxins with reduced mutagenicity.
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    Prediction of Aspergillus parasiticus inhibition and aflatoxin mitigation in red pepper flakes treated by pulsed electric field treatment using machine learning and neural networks
    (Elseiver, 2022) Evrendilek, Gülsün Akdemir; Bulut, Nurullah; Atmaca, Bahar; Uzuner, Sibel
    Presence of aflatoxins in agricultural products is a worldwide problem. Because of their high heat stability and resistance to most of the food processing technologies, aflatoxin degradation is still a big challenge. Thus, effi-cacy of pulsed electric fields (PEF) by energies ranging from 0.97 to 17.28 J was tested to determine changes in quality properties in red pepper flakes, mitigation of aflatoxins, inactivation of aflatoxin producing Aspergillus parasiticus, reduction in aflatoxin mutagenity, and modelling of A. parasiticus inactivation in addition to aflatoxin mitigation. Maximum inactivation rate of 64.37 % with 17.28 J was encountered on the mean initial A. parasiticus count. A 99.88, 99.47, 97.75, and 99.58 % reductions were obtained on the mean initial AfG1, AfG2, AfB1, and AfB2 concentrations. PEF treated samples by 0.97, 1.36, 5.76, and 17.28 J at 1 mu g/plate, 0.97, 1.92, 7.78, 10.80 J at 10 mu g/plate, and 0.97, 1.92, 2.92, 4.08, 5.76, 4.86, 6.80, 9.60, 10.80, and 10.89 J at 100 mu g/plate were not mutagenic. Modelling with gradient boosting regression tree (GBRT), random forest regression (RFR), and artificial neural network (ANN) provided the lowest RMSE and highest R2 value for GBRT model for the predicted inactivation of A. parasiticus, whereas ANN model provided the lowest RMSE and highest R2 for predicted mitigation of AfG1, AfB1, and AfB2. PEF treatment possess a viable alternative for aflatoxin degradation with reduced mutagenity and without adverse effect on quality properties of red pepper flakes.
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    Unrevealing the impact of pulsed electric fields (PEF) on cucumber seed vigour and surface disinfection
    (SCIENDO, 2021) Atmaca, Baha; Evrendilek, Gülsün Akdemir; Bulut, Nurullah; Uzuner, Sibel
    Chemicals used for seed treatments help to increase the agricultural production by preventing pests and pathogens but also cause environmental and health problems. Thus, environmentally-friendly technologies need to be developed for a seed treatment that inactivates surface microflora and improves seed vigor. One such pulsed electric field (PEF) treatment applied to cucumber seeds in the range of 1.07-17.28 Joule (J) significantly enhanced a mean germination rate (MGR) by up to 9%, a normal seedling rate by 25.73%, and a resistance to 100 and 200 mM salt stresses by 96% and 91.67%, respectively, with a stronger and faster growth of roots and seedlings. PEF treatment provided 3.34 and 3.22 log-reductions in the surface microflora of total mold and yeast and total aerobic mesophilic bacteria, respectively. The electrical conductivity (EC) values of the control samples increased over time, from 4 to 24 h. Those of the PEF-treated samples after 4, 12, and 24th hours were also more affected by the measurement time not by the PEF treatment. The joint optimization of 18 responses based on the best-fit Gaussian process model pointed to 19.78 s and 17.28 J as the optimal settings. The PEF treatment appeared to improve seed germination ability and stress resistance with the adequate inactivation of surface microflora.