Sürdürülebilir Kalkınma Amaçları

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• 1

Yazarlar

• Akpinar, Erdal(1)
• Ayaz, Faik Ahmet(1)
• Bengu, Aydin Sükrü(1)
• Beşer, Musa(1)
• Cakir, Elif Nida(1)
• Colak, Nesrin(1)
• Erdogdu, Ferruh(1)
• Genc, N.(1)
• Gundoğdu, Ali(1)
• Gündoğdu, Engin(1)
• Hayirlioglu-Ayaz, Sema(1)
• Kahraman, Kubra(1)
• Karaalp, M.(1)
• Kurt, Aynur(1)
• Liu, Shuxiang(1)
• Ozturk, Samet(1)
• Soncu, Eda Demirok(1)
• Tasci, Caner(1)

• MakaleYalnız künye2026Scopus SJRQ1/r/gumushane/13516
  Radio frequency heating of whole peanuts for microbial safety and quality preservation using interlayer displacement under stationary and moving conditions: Effects of salt coating and natural skin on heating behavior

  Kahraman, Kubra; Tasci, Caner; Cakir, Elif Nida; Liu, Shuxiang; Soncu, Eda Demirok; Erdogdu, Ferruh; Ozturk, Samet

  This study aimed to improve the efficiency of a radio frequency (RF) heating system for pasteurizing whole peanuts while maintaining quality attributes using a stationary position or continuous movement. Heating efficiency was evaluated using commercially available roasted whole peanuts: salt-coated skin-on, unsalted skin-on, and unsalted peeled peanuts. To improve heating uniformity and ensure sufficient microbial inactivation of Salmonella enterica serovar Enteritidis PT30, a single interlayer-displacement strategy was applied in both stationary and continuous modes. Quality attributes including protein structure and fatty-acid profiles were assessed under the selected RF processing conditions. The RF system equipped with a conveyor belt was used to process peeled, unsalted peanuts inoculated with S. Enteritidis PT30 at approximately 7.9–8.5 log CFU/g. The three commercial peanut types exhibited differences in RF temperature distribution and heating uniformity, with salt-coated skin-on peanuts showing higher average temperature than unsalted peeled samples under the evaluated conditions. Continuous movement increased average temperature by approximately 10 °C but resulted in poorer heating uniformity, with a 3 °C higher standard deviation (SD). A single interlayer-displacement (overturning) step improved heating uniformity. This step increased Salmonella reductions from 3.41 to 4.77 log CFU/g under stationary processing and from 2.92 to 4.22 log CFU/g under continuous processing after 60 min of RF heating. The evaluated protein and lipid quality characteristics of unsalted peeled peanuts remained largely unchanged following RF processing. Overall, these findings demonstrated the potential of RF heating combined with interlayer displacement for microbial decontamination of unsalted peeled whole peanuts while maintaining the quality attributes evaluated in this study.

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• MakaleAçık Erişim2024Scopus SJRQ1/r/gumushane/13989
  Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters

  Gündoğdu, Engin; Beşer, Musa

  This study investigated 29 butter samples from Trabzon, Turkey. Cholesterol contents ranged from 134.13 to 325 mg/100 g, α-tocopherol contents ranged from 1.62 to 3.37 mg/100 g, and β-carotene contents ranged from 4.46 to 15.60 μg/g. Fatty acid composition analysis showed variations, with palmitic acid ranging from 26.11 % to 44.25 %, oleic acid from 19.55 % to 29.80 %, and linoleic acid from 1.63 % to 3.04 %. A total of 44 aroma components were identified. Traditional butter samples exhibited differences in aroma components and fatty acid composition compared to commercial butter. Notably, traditional butter had higher concentrations of octanoic and n-decanoic acids than commercial butter. Moreover, some aroma components such as N-butanoic acid 2-ethylhexyl ester, decanoic acid, and pentadecane were found exclusively in traditional butters. Traditional butter showed higher α-tocopherol and β-carotene contents. These findings underscore the distinct chemical profiles of traditional and commercial butter samples, influenced by production methods and possibly geographical origin.

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  AtıfScopus1·OpenAlex4

  İncele
• MakaleAçık Erişim2018Scopus SJRQ3/r/gumushane/13367
  A nutritional evaluation of the berry of a new grape: 'Karaerik' (Vitis vinifera L.)

  Kurt, Aynur; Colak, Nesrin; Bengu, Aydin Sükrü; Gundoğdu, Ali; Akpinar, Erdal; Hayirlioglu-Ayaz, Sema; Ayaz, Faik Ahmet

  Grape berries are a good source of nutrients and nutraceuticals and have many benefits for human health. Growing interest in the export potential and consumption of a new grape (cv. Karaerik), cultivated as a table grape in Turkey, encouraged us to profile its major nutrient contents from six different locations. Due to its popularity, the nutritional value of this grape berry needs to be investigated to ascertain its potential economic and health benefits. The most abundant sugars in the grape berry were fructose and glucose (peel/whole fruit; averages 236.57 and 127.87, and 183.36 and 108.60 g kg -1 fresh weight, respectively), while the major organic acids were tartaric and malic acids (7.17 and 2.81, and 2.61 and 1.76 g kg -1 fresh weight, respectively). Linoleic acid (peel/whole fruit/seed; 37.14, 33.12 and 57.83%, respectively) was the predominant fatty acid, while potassium (peel/whole fruit/seed; 9331.5, 10226.33 and 5354 μg/g dry weight, respectively) was the predominant mineral, followed by phosphorus (1592.8, 2672 and 3072.67) in the berry. Our results demonstrate that the nutrient components and physicochemical parameters varied significantly among the sampling locations. The grape berry contains considerable quantities of potentially beneficial healthy nutrients worthy of further evaluation.

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  AtıfScopus7

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• MakaleYalnız künye2013Scopus SJRQ3/r/gumushane/15559
  Bay laurel (Laurus nobilis L.) in Japanese quails feeding. 2. Fatty acid content and oxidative stability of breast meat

  Karaalp, M.; Genc, N.

  In this study, the antioxidant effect of dietary supplementation with bay laurel (Laurus nobilis L.) leaves (LN) to a conventional diet on fatty acid content and oxidatif stability of breast meat was studied. For that purpose, a total number of 60 Japanese quails aged 56-d were fed diets supplemented with 0 (LN0), 2 (LN2) and 4 g (LN4) leaves/kg of feed, respectively. Quails were housed individually in cages during ten weeks. Fatty acid composition was determined for fresh breast meat. Malondialdehyde (MDA) values were determined in breast meat samples stored at +4°C (2, 5 and 8 d) and at -20°C (3 and 6 mo). Supplementation of LN had no effect on any fatty acid content of meat. However, addition of LN lowered (P<0.01) MDA content of the refrigerated meat samples only at 8 d. On the other hand, supplementation with LN had no significant effect on reducing the MDA values of meat samples during the other stored times. Besides, the amount of MDA increased (P<0.01) in all of the refrigerated and frozen meat samples with time. The results of this study demonstrated that supplementation of LN could reduce MDA content of refrigerated meat samples only at 8 d.

  AtıfScopus8

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