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Öğe Combined antibacterial effect of Origanum compactum and Mentha piperita (Lamiaceae) essential oils against ATCC Escherichia coli and Staphylococcus aureus(Springer, 2022) El amrani, Soukaina; Sanae, Lairini; Ez zoubi, Yassine; Evrendilek, Gulsun Akdemir; Mouhcine, Fadil; Hicham, Kass; Rabia, BouslamtiWith the increasing concerns about the safety of chemical synthetic substances being added to food products, companies are beginning to search for natural sources of antimicrobials. Because essential oils were proven to have antimicrobial properties, they can be used as food preservatives. The mixture of essential oils may have a more potent antimicrobial profile compared to any single essential oil. Hence, the purpose of this work was to determine the chemical composition and inhibitory effects of Origanum compactum L. and Mentha piperita L. (Lamiaceae) essential oils alone or in combination against Staphylococcus aureus ATCC 29,213 and Escherichia coli ATCC 25,922. It is the first time reporting a combination of these two essential oils to control foodborne pathogens type Escherichia coli and Staphylococcus aureus. The major constituents of O. compactum essential oil were determined as carvacrol, thymol, p-cymene, and ?-terpinene. Regarding M. piperita essential oil, menthofuran, menthol, methyl acetate, 1,8 cineole, and ?-pinene were the major compounds. The mixture of essential oils presented a strong synergistic effect against E. coli, decreasing the minimum inhibitory concentration (MIC) of O. compactum from 0.0625% to 0.015625% (v/v) and the MIC of M. piperita from 1% to 0.125% (v/v). It was concluded that a mixture of essential oils provides a better antimicrobial effect against tested bacteria than that of the essential oils alone. © 2021, Society for Plant Research.Öğe Corn processing by pulsed electric fields with respect to microbial inactivation and improvement of seed vigour(Elsevier Sci Ltd, 2024) Evrendilek, Gulsun Akdemir; Atmaca, Bahar; Uzuner, SibelPulsed electric field (PEF) treatment of corn grains to improve seed vigour and inactivation of endogenous microflora by energies ranging from 1.20 to 28.8 J were applied to determine effectiveness of applied energies on germination rate (GR), normal seedling rate (NSR), electrical conductivity (EC), ability to germinate under salt (100- and 200 mM salt) and cold (at 10 degrees C for 7 days and at 25 degrees C for 5 days) stresses. Moreover, the effect of PEF treatments was further investigated for the inactivation of total aerobic mesophilic bacteria (TAMB), total mold and yeast (TMY), and inactivation rate (%) of Aspergillus parasiticus. Increased energy provided 11.10 % increase in GR, 21.22 % increase in NSR, 95.50 % increase in germination at 10 degrees C for 7 days. Germination under stress conditions revealed 32.53 %, 68.35 %, and 76 % increase in germination at 25 degrees C for 5 days, under 100 mM- and 200 mM NaCI salt stresses. Inactivation on the mean initial TAMB and TMY were approximately 9.25 and 7.93 log, respectively, with 63.33 +/- 0.22 % reduction in A. parasiticus culture. PEF treated corn seedlings had stronger and taller body formation with stronger roots. The most optimal processing parameters were detected as 300 Hz, 28.80 J, and 19.78 sec. PEF treatment carries a high potential to improve corn vigour with inactivation of surface microflora.Öğe Extraction efficacy of newly designed electric fields on red beetroot samples(Elsevier, 2024) Coban, Melih; Turker, Damla Nur; Fidan, Murat; Evrendilek, Gulsun AkdemirA newly designed voltage treatment chamber for AC electric field application with high voltage transformer, voltage divider, over current limiter, and vacuum treatment chamber was utilized to treat red beetroot samples by 0.00 - 11.5 kV, 400 - 1013 mbar, and 18.15 - 20.00min. Applied processing parameters caused a significant increase in the total antioxidant capacity. The best-fit multiple (non-) linear regression models with response optimization revealed 4.6 kV, 400 mbar, and 30.90% moisture as the most optimal processing parameters with 0.8313 composite desirability. Application of electric fields may be utilized for the electroporation of the plant tissue without adverse effect on important properties.Öğe Garlic(Elsevier, 2020) Evrendilek, Gulsun AkdemirGarlic (Allium sativum) a species in the onion genus Allium is closely related to the onion, shallot, leek, chive, and rakkyo. It has been used for medicinal purposes since the beginning of recorded history. It was reported that many ancient cultures and civilizations used garlic for medical applications to provide strength and increase work capacity for laborers, and thus it is labeled as one of the earliest “performance-enhancing” agents. With the developments both in chemistry and modern medicine, now garlic either in its raw or a powder form, as well as oil or water extracts, plays an important role for many prescribed medicines due to the compounds within garlic, such as allicin, alliin, diallyl thiosulfinate, diallyl mono-, di- and trisulfides, being active compounds. Garlic finds its vital place for different application by virtue of its antimicrobial activity, high antioxidant capacity, higher phenolic content, and organosulfur compounds. Depending on cultivars, growth and storage conditions are changed, as are the processes such as cutting, drying, and extraction applied to raw garlic to obtain its constituents. Thus common use, composition, properties, and health-promoting effects of garlic are reviewed to evaluate its importance and to draw attention to its future trends for the extension of its use, as well as to highlight the production of new end products derived from current garlic products. © 2020 Elsevier Inc. All rights reserved.Öğe Influence of High Pressure Processing on Food Bioactives(Springer International Publishing Ag, 2022) Evrendilek, Gulsun AkdemirÖğe Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters(Elsevier Sci Ltd, 2024) Evrendilek, Gulsun Akdemir; Ozkan, Birsen HititPulsed electric fields (PEF) processing of fresh grape, orange and tomato juices by 17.2-24.1 kV/cm electric field strengths, 130.0-1040.5 mu s treatment times and 1.43-29.13 J/kg energies with respect to determination of the changes in the physical and bioactive properties, color parameters in addition to inactivation of pectin methyl esterase (PME), polyphenol oxidase (PPO), and lipoxygenase (LOX) enzymes were studied. In general, decrease in pH, increase in conductivity (except for grape juice), total phenolic substance content, and total antioxidant capacity with no significant change (p > 0.05) in total soluble solids were observed by PEF treatment for all juices. Except for hue value for orange juice, no significant changes (p > 0.05) were observed in color values. Inactivation of the enzymes were increased with increased energy, and calculated electrical activation energies for PME, PPO, and LOX enzymes were 8.31, 7.06, and 4.31 kJ/mol, respectively. Industrial relevance: Enzymes in addition microorganisms causing quality degradation is of great concern in fruit juice industry as most of the enzymes are resistant to processing technologies. Increased PEF treatment time provided over 95% inactivation on PME, PPO, and LOX enzymes with no adverse effect on quality properties of grape, orange, and tomato juices revealing a viable alternative to juice processing industry.Öğe Synergistic effect of coupling ozonation/adsorption system for toxic dye efficient removal: chemometric optimization by Box-Behnken response surface methodology(Desalination Publ, 2023) Benjelloun, Mohammed; Miyah, Youssef; Evrendilek, Gulsun Akdemir; Lalami, Abdelhakim El Ouali; Demir, Irem; Atmaca, Bahar; Ssouni, SalmaThis work aims to optimize the ozonation/adsorption coupling system as an advanced technique for the removal of the dye crystal violet (CV) in the presence of new innovative material based on the Capparis spinosa L waste (CSLW). Data from operational parameters such as adsorbent dose (X1), CV concentration (X2), and oxygen flow rate (X3) were used to optimize the dye removal rate (Y) by the Box-Behnken design (BBD) response surface methodology. Under the ideal conditions of X1 (2 g center dot L-1), X2 (100 mg center dot L-1), and X3 (4 L center dot min-1), the rate Y exceeded 99.75%. The complete removal of the CV dye by the ozonation/adsorption coupling results from the selective interactions between the surface groups of the CSLW material, the ozone, and the various charges present in the solution. The coupling mechanism indicates that ozonation partially degrades the CV dye and the adsorption process significantly increases the percentage of removal due to the different adsorbent-adsorbate interactions. Due to the low power consumption of the oxygenator and ozonator and the lack of CSLW cost, the treatment of CV by the ozonation/adsorption coupling could cost about $1.8518 L-1. Thus, this process could be generalized through an industrial pilot-scale application.Öğe Whey beverages(Elsevier, 2021) Özer, Barbaros; Evrendilek, Gulsun AkdemirBeyond the fact that whey is a by-product of cheese-making, it is used in the manufacture of a great number of foods and food ingredients including, but not limited to, fermented and unfermented beverages, semisolid foods, food supplements, pharmaceutical goods, coatings, and so on. During the last decade, whey and whey components have been increasingly used in the manufacture of whey-based beverages. These whey-based beverages are consumed either plain or supplemented with some nutraceutical components and/or probiotics/prebiotics. Whey beverages supplemented with fruit juice, milk or milk permeate, or nutraceutical compounds are estimated to occupy a larger stake in the dairy and functional foods market in the near future. Heat-triggered sedimentation is the major challenge of whey-based beverage industry. To overcome this handicap and protect the nutritional value of whey beverages, nonthermal food processing technologies may well be considered as alternatives to heat treatment. © 2022 Elsevier Inc.
