Person: YILMAZ ERSAN, LÜTFİYE
Loading...
Email Address
Birth Date
Research Projects
Organizational Units
Job Title
Last Name
YILMAZ ERSAN
First Name
LÜTFİYE
Name
8 results
Search Results
Now showing 1 - 8 of 8
Publication Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (gaba) in chestnut milk-fortified yogurt(Wiley-hindawi, 2022-11-07) Yılmaz-Ersan, Lutfiye; YILMAZ ERSAN, LÜTFİYE; Şahin, Saliha; ŞAHİN, SALİHA; Özcan, Tülay; ÖZCAN, TÜLAY; Akpınar-Bayizit, Arzu; AKPINAR BAYİZİT, ARZU; Usta-Görgün, Buse; Ciniviz, Melike; Keser, Gökce; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Fen Edebiyat Fakültesi/ Kimya Bölümü.; 0000-0002-0223-3807; AAG-8194-2021; AAH-2892-2021As a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma- amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na, and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yogurt with fortified chestnut milk. The yogurt samples showed excellent 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2, 2 '-diphenyl-1-picrylhydrazyl radicals scavenging activities as well as ferric reducing antioxidant power. However, it was found that as the chestnut milk ratio of samples increased, the antioxidant capacity values increased. GABA values of samples varied from 0.31 to 2.43 mg 100 g(-1). According to hierarchical cluster analysis, the samples with 20%, 30%, 40%, and 50% chestnut milk had similar compositional properties. Novelty impact statement The objective of the present study was to compare the nutritional, microbiological, and antioxidative properties of probiotic yogurts manufactured using skimmed milk and chestnut milk. Based on the findings of this study, the fortification of chestnut milk, in general, had positive effects on the nutritional properties of probiotic yogurt. The present study describes that yogurt with chestnut milk could be considered a potential source of antioxidant compounds as well as GABA. Chestnut milk-fortified dairy products could be contributed to ensure maximum functional benefits from these products and present a good alternative for consumers demanding healthier foods.Publication Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk(Springer, 2021-02-08) Yılmaz-Ersan, Lütfiye; Topçuoğlu, Esra; YILMAZ ERSAN, LÜTFİYE; Topçuoğlu, Esra; 0000-0002-8482-5055; AAG-8219-2021; GEA-6157-2022In this study, the effect of almond milk addition on color, texture and sensory attributes of probiotic yogurt was investigated. The data generated in combination with instrumental (color and texture parameters) and sensory measurements was analysed statistically to describe a product's attributes scientifically. Statistical analysis illustrated that almond milk rate and storage time had a significant (P < 0.05) effect on the color and textural parameters of yogurt. Compared with the sensorial parameters, generally there were statistically significant differences among samples, whereas insignificant effect was determined among storage days. The results of descriptive statistics (Principle Component and Hierarchical Cluster Analysis) indicated that the relationships among the analysed attributes were determined. In addition, statistical data has demonstrated that almond milk may be used as a novel and functional ingredient in both industrial and research areas for development, innovation, quality, and safety of dairy products.Publication Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology(Springer India, 2022-06-13) Usta-Görgün, Buse; Yılmaz-Ersan, Lütfiye; Şahin, Saliha; Usta-Görgün, Buse; YILMAZ ERSAN, LÜTFİYE; ŞAHİN, SALİHA; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.; AAH-2892-2021; GHG-7570-2022; AAG-8219-2021Response surface methodology was used to optimize the chestnut beverage production under the effect of the independent variables including dilution rate (x(1)), dilution temperature (x(2)), pasteurization time (x(3)) and pasteurization temperature (x(4)). The experiments were based on a central composite design with linear and quadratic models employed to study the combined effects of four independent variables. The responses were selected with functional properties such as antioxidative attributes and total phenolic content. The optimal conditions (x(1), x(2), x(3) and x(4)) determined for development of chestnut based functional beverage were a dilution rate of 25.19 g/100 mL, a dilution temperature of 37.562 degrees C, a pasteurization time of 24.996 min. and a pasteurization temperature of 84.433 degrees C. After comparing the predicted and experimental results, the multi-response surface methodology was more stable with a good correlation for a functional chestnut beverage.Publication Utilization of microalgae in probiotic white brined cheese(Croatian Dairy Union, 2022-04-01) Suna, Gizem; Yılmaz Ersan, Lutfiye; Suna, Gizem; YILMAZ ERSAN, LÜTFİYE; Bursa Uludağ Üniversitesi/Doğa Bilimleri Enstitüsü/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; AAG-8219-2021; GDQ-9460-2022In this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated. Thereby six groups of white cheese samples were manufactured as follows WC (Control), LAC (Lactobacillus acidophilus LA-5), CWC (C. vulgaris), SWC (A. platensis), CLAC (C. vulgaris + Lb. acidophilus LA-5) and SLAC (A. platensis + Lb. acidophilus LA-5). The viability of Lb. acidophilus for SLAC sample remained almost constant during storage (>7 log cfu/g) while physicochemical properties of samples showed significant differences (P<0.01). The CLAC sample contained increased levels of protein, Ca, P, K, Mg and Zn while the highest Fe values were detected in the SLAC sample. Samples fortified with microalgae showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH)radical scavenging activity, cupric ion reducing antioxidant capacity (CUPRAC) and total phenolic content. Consequently, fortification with both microalgae improved the viability of probiotic, nutritional and antioxidative attributes of white cheese.Publication Potential prebiotic effects of mushroom extracts on the viability of bifidobacterium bifidum(Parlar, 2020-01-01) Özcan, Tulay; Yılmaz-Ersan, Lutfiye; Akpınar-Bayızıt, Arzu; Özcan, Özge; Delikanlı-Kıyak, Berrak; Özyürek, Merve Begüm; Teksoy, Şengül; ÖZCAN, TÜLAY; YILMAZ ERSAN, LÜTFİYE; AKPINAR BAYİZİT, ARZU; DELİKANLI KIYAK, BERRAK; Özyürek, Merve Begüm; Teksoy, Şengül; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/İznik Meslek Yüksekokulu/Gıda Teknolojisi Bölümü; 0000-0002-0223-3807; 0000-0001-8093-3369; 0000-0002-8482-5055; 0000-0001-6889-9938; AAG-8219-2021; AAV-6653-2021; AAG-8194-2021; AAI-4330-2021; CAX-4988-2022; AAV-6653-2021; EBQ-8160-2022Prebiotics are included in many food formulations, especially in dairy products, in order to promote the growth of probiotics along with improvement of the nutritional quality. In this study, the ability of Bifidobacterium bifidum to ferment mushroom extracts as a potential prebiotic substrate was investigated. It was found that B. bifidum employed in the current work was able to ferment selected mushroom extracts.Publication Effect of Cordyceps militaris on formation of short-chain fatty acids as postbiotic metabolites(Taylor, 2022-02-18) Omak, Gizem; Yılmaz Ersan, Lutfiye; Omak, Gizem; YILMAZ ERSAN, LÜTFİYE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Doğa Bilimleri Enstitüsü; AAG-8219-2021; FPH-9555-2022The aim of the current study was to determine the growth-promoting-effect of Cordyceps militaris, known as a medicinal mushroom, on Lactobacillus casei and Lactobacillus acidophilus. To evaluate the best growth-promoting activity of the test substrates including glucose, inulin, and at different concentrations of C. militaris (0.5%, 1%, and 2%), the cell counts, optical density (OD), prebiotic activity scores, and postbiotics (lactic, acetic, butyric, and propionic acids) were determined. The highest cell count was found for L. casei in media containing 0.5% C. militaris and for L. acidophilus in media containing 1% C. militaris. In the case of both strains, the OD values of the medium with C. militaris (1%) and (2%) increased similar to those of glucose. The prebiotic activity scores for both strains were positive. The concentration of lactic acid ranged from 0.56 to 8.07 g L-1 for L. casei and 0.82 to 5.38 g L-1 for L. acidophilus. Moreover, propionic acid was the highest among short-chain fatty acids (SCFAs) produced by both strains. According to the results of the present study, the tested Lactobacillus species can utilize C. militaris as carbon source and is able to form postbiotics in the media.Publication Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts(TUBİTAK, 2021-01-01) Tamer, Canan Ece; TAMER, CANAN ECE; Temel, Sehime Gulsun; TEMEL, ŞEHİME GÜLSÜN; Suna, Senem; SUNA, SENEM; Karabacak, Azime Ozkan; ÖZKAN KARABACAK, AZİME; Ozcan, Tulay; ÖZCAN, TÜLAY; Ersan, Lutfiye Yilmaz; YILMAZ ERSAN, LÜTFİYE; Kaya, Berra Turkol; Copur, Omer Utku; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Tıp Fakültesi.; Bursa Uludağ Üniversitesi/Tıp Fakültesi/Genetik Anabilim Dalı.; 0000-0002-9802-0880; 0000-0002-6947-2167; 0000-0003-4175-4477; 0000-0002-0223-3807; AAQ-8178-2020; AAG-8503-2021; AAG-8194-2021; AAH-2319-2019; AAC-1982-2022In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.Publication Probiotic fermentation and organic acid profile in milk based lactic beverages containing potential prebiotic apple constituents(Ankara Üniversitesi, 2023-01-01) Özcan, Tülay; Yılmaz-Ersan, Lütfiye; Akpınar-Bayizit, Arzu; Delikanlı-Kıyak, Berrak; Keser, Gökçe; Ciniviz, Melike; Barat, Abdullah; ÖZCAN, TÜLAY; YILMAZ ERSAN, LÜTFİYE; AKPINAR BAYİZİT, ARZU; DELİKANLI KIYAK, BERRAK; Keser, Gökçe; Ciniviz, Melike; Barat, Abdullah; Bursa Uludağ Üniversitesi /iraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-0223-3807; 0000-0001-8093-3369; 0000-0002-8482-5055; AAG-8194-2021; AAG-8219-2021; CAX-4988-2022; AAI-4330-2021; HEI-2120-2022; CLV-1152-2022; CFS-2827-2022Probiotic milk-based matrices contain bioactive compounds required for the biochemical and physiological processes of metabolism as a result of fermentation. The present work aimed to evaluate the viability of probiotic bacteria in a lactic beverage fortified with probiotic milk/apple juice to understand the utilization of apple juice as a prebiotic source and investigate the organic acid profile. By monitoring the fermentation development and bacterial growth the results obtained indicated that the probiotic bacteria were viable over the predicted shelf life; the cell counts ranged from 7.48 to 12.00 log10 cfu mL-1, conferring that the beneficial health effects on the host as probiotic bacteria must be at a minimum concentration of 6.0 log10 cfu mL-1 at the moment of consumption. Lactobacillus casei exhibited higher survival than the other lactic strains, presumably due to its higher ability to tolerate low acidity. During the fermentation and storage of milk based lactic beverages containing apple juice the formation of organic acids were determined as an indirect characteristic for growth of lactic acid bacteria. Lactic, acetic, malic, tartaric and citric acids were the primary organic acids. The quantities of propionic and butyric acids as short chain fatty acids were noted to increase during fermentation, being strain-specific. In conclusion, when probiotic milk is fortified with apple juice nutraceutical components, it can be a potential source of substrate and a synbiotic matrix for the growth of probiotic bacteria without any nutritional supplement.