Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Akpınar, Özlem(1)
• Güzel, Melih(1)
• Kerse, Sevgi(1)
• Okcu, Zuhal(1)
• Yavuz, Yasemin(1)

• MakaleYalnız künye2020Scopus SJRQ1/r/gumushane/14807
  Preparation and characterization of bacterial cellulose produced from fruit and vegetable peels by Komagataeibacter hansenii GA2016

  Güzel, Melih; Akpınar, Özlem

  This study focused on the investigation of bacterial cellulose production potency of some fruit and vegetable peels (cucumber, melon, kiwifruit, tomato, apple, quince and pomegranate) with Komagataeibacter hansenii GA2016. Fruit and vegetable peels were hydrolyzed, used for bacterial cellulose (BC) production and their chemical, physical, thermal and structural features were compared to BC from Hestrin–Schramm medium (HSBC) and plant cellulose (CP). Except for pomegranate peel hydrolysate, all the fruit and vegetable peel hydrolysates supplied to K. hansenii GA2016 supported the BC production. Among the fruit and vegetable peel hydrolysates, the highest BC production was observed in kiwifruit peel hydrolysate (11.53%), while the lowest production was observed in apple peel hydrolysate (1.54%). Water-holding capacities of the BCs were ranged from 627.50% to 928.79% and higher than HSBC (609.30%), average fiber diameters were ranged from 47.64 nm to 61.11 nm and thinner than HSBC (74.29) and CP (10,420 nm), crystallinities were ranged from 80.27% to 92.96%, thermal capacities BCs were higher than HSBC and CP. For the BC productions, utilization of the fruit and vegetable peels as the sole nutrient source could reduce the production costs and among the polysaccharides, increase the use of BC in industry.

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  AtıfScopus102·WoS84·OpenAlex109

  İncele
• Derleme MakaleAçık Erişim2018/r/gumushane/16788
  Edible Film and Coating Applications in Fruits and Vegetables

  Okcu, Zuhal; Yavuz, Yasemin; Kerse, Sevgi

  Different preservation and packing techniques are applied to maintain quality and safety during food transportation and storage. Changing in world and increasing consumer demands led to new techniques and procedures in packing. Light, easy opening, eco-friendly, bioplastic and edible packaging materials are improved to resolve problems that occured nowadays. Edible packaging material are environment-friendly because they decompose quickly in nature even if don't consume. In addition edible films increase food's organoleptic properties and support nutritional values when used with inserted supporting member. Fruits and vegetables are high sensitive product; therefore, attention should be paid while transporting and storing and they must be packed in the right way.. Delaying ripening and reducing loss of weight in fruit and vegetable could be supplied with edible films and coatings.

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  AtıfWoS17·OpenAlex29·TR Dizin3

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