Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2025/r/gumushane/11728
  Development of analytical methods and method validation for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran

  Ergüney, Gülşen; Gündoğdu, Engin; Baltaci, Cemalettin

  This study presents the development and validation of analytical methods for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran. The methods were evaluated for their detection limit (LOD), quantification limit (LOQ), and method detection limit (MDL) across multiple samples, demonstrating robust sensitivity with MDL and LOD values of 0.03% for both yogurt and ayran. Recovery studies showed high accuracy, with recovery rates between 98% and 100%, and consistent recovery within the acceptable range of 97–103%, reinforcing the methods' reliability. The quantitative analysis exhibited strong repeatability and reproducibility, with low relative standard deviations (RSDr and RSDR), confirming minimal intra-day and inter-day variability. The calibration curves for CMC analysis demonstrated excellent linearity with high coefficients of determination (R2 = 0.9985 for yogurt and 0.9951 for ayran), ensuring accurate quantification over a wide concentration range. Measurement uncertainty analysis further validated the methods' precision and accuracy, showing low relative uncertainties for trueness, repeatability, and reproducibility. Robustness evaluations indicated that the methods maintained consistent recovery rates despite variations in pH, heating time, and sample quantity, highlighting their reliability under different conditions. For qualitative analysis, the visual images method showed exceptional performance with perfect sensitivity and specificity, accurately identifying all positive and negative samples without any false positives or negatives. This high level of accuracy makes the visual images method a valuable tool for ensuring product safety and compliance with quality standards in the dairy industry. Overall, the validated analytical methods for CMC detection in yogurt and ayran demonstrated high precision, accuracy, and reliability, making them essential for quality control and regulatory compliance in dairy production.

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  İncele
• MakaleYayıncıda açık erişim2024/r/gumushane/14274
  Gelatin extraction from chicken skin by conventional and Ohmic heating methods and comparison with commercial halal gelatins

  Işık, Çiğdem; Parlak, Mahmut Ekrem; Kıraç Demirel, Fatma Tuba; Odabaş, Halil İbrahim; Dağdelen, Adnan Fatih; Yilmaz, Mustafa Tahsin; Taylan, Osman; Sarıcaoğlu, Furkan Türker

  Gelatin extraction from chicken skins using ohmic heating (OH) is a promising application in the food industry. In this study, the effects of OH parameters (electric field (5, 10, 15, and 20 V/cm) and extraction time (1, 3, and 5 h)) on the extraction yield, physicochemical, functional, rheological, thermal, and microstructural properties of chicken skin gelatin were investigated, as well as comparison with conventional extraction and commercial halal gelatins. Chicken skin gelatins obtained with OH-assisted extraction showed higher ash content resulting in more turbidity than commercial gelatins. OH parameters significantly increased the gelatin yield, and 1 h of OH treatment revealed the highest gel strength amongst the electric field applications, conventional extracted, and bovine gelatin. The melting and gelation temperatures of chicken skin gelatins were higher than bovine gelatin and OH treatment increased the thermal stability. The amino acid composition significantly changed with OH treatment, and total imino acid content, relating to the gelation properties, increased. Functional properties, water and oil binding, emulsifying, and foaming, of chicken skin gelatin were significantly higher than commercial gelatins, and OH treatment significantly increased these properties. Overall, OH extraction of gelatin from chicken skins could be a better option for less extraction time, higher extraction yield, better functionality, and higher thermal stability compared to conventional extraction. It was concluded that chicken skin gelatins extracted using OH have properties that can be an alternative to commercial gelatins, but further purification processes are required.

  İncele
• MakaleYalnız künye2019/r/gumushane/16340
  Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property

  Ilyasoglu, Huri; Nadzieja, Marcin; Guo, Zheng

  The aim of this study was to develop a novel dual-functional stabilizer for food-grade Pickering emulsions by grafting caffeic acid onto chitosan via a free radical mediated method. The grafting of caffeic acid onto chitosan was confirmed by UV-vis absorption spectra, FTIR spectra and H-1 NMR spectra and DSC thermogram. The antioxidant properties of the caffeic acid grafted chitosan (CA-g-Ch) were measured by three in vitro assays. Caffeic acid-grafted chitosan displayed much better Fe2+ chelating property than both chitosan and caffeic acid, and retained comparable DPPH radical scavenging activity as caffeic acid. Moreover, the formation of the CA-g-Ch based emulsion was monitored by the turbidity, zeta potential, and particle size measurements. The CA-g-Ch polymers were found to be pH-responsive. The oil (linoleic acid) in water emulsions with the CA-g-Ch (as emulsifier/Pickering stabilizer) was prepared to examine its potential to stabilize Pickering emulsions, as well as its additive antioxidant properties. The results (zeta potential, mean droplet size, creaming index and TBARS values etc) demonstrated that the CA-g-Ch could act as a dual-functional stabilizer for Pickering emulsions. The emulsions made with the CA-g-Ch were found to be stable at a broad pH range of 3-6. Our findings proved that CA-g-Ch as novel dual-functional polymeric surfactant, may have great potential to find applications in food and pharmaceutical industries.

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