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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 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 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.
