Person: TAMER, CANAN ECE
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TAMER
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CANAN ECE
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Publication Extraction techniques for plant-based bio-active compounds(Springer-Verlag Singapore, 2019-01-01) Ömeroğlu, Perihan Yolcı; Açoğlu, Büşra; Özdal, Tuğba; Tamer, Canan Ece; Çopur, Ömer Utku; Swamy, M. K.; Akhtar, M. S.; YOLCI ÖMEROĞLU, PERİHAN; Açoğlu, Büşra; TAMER, CANAN ECE; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Swamy, M. K.; Akhtar, M. S.; 0000-0001-8254-3401; 0000-0002-6079-1970; 0000-0003-0441-1707; AAG-8336-2021; AAG-8503-2021; JEP-2477-2023; AAG-8517-2021Bio-active compounds include terpenoids, alkaloids, nitrogen-containing compounds, organosulfur compounds, and phenolics. Plant-based bio-active compounds show antimicrobial activity, anti-inflammatory activity, immunostimulatory activity, anticancer activity, antioxidant activity, etc. Due to higher benefits of bio-active compounds, they have been used for the manufacturing of food supplements and food additives and as an alternative to drugs and an ingredient for foods to increase their functionality. The extraction is the main step to obtain a desired bio-active compound from the plant materials. Since bio-active compounds are synthesized in small quantities in plants and embedded within the plant matrix, sometimes complexed with other compounds in the plant, their proper extraction method is very crucial. There are two main extraction methods used for bio-active compounds: classical or conventional methods and nonconventional methods. The classical methods include soxhlet extraction, maceration, infusion, percolation, digestion, decoction, steam, and hydrodistillation. The disadvantages of conventional methods include higher consumption of organic solvents with higher purity, higher cost, lower extraction efficiency, long processing time, and higher temperature. Therefore, as an alternative to classical extraction methods, nonconventional methods have been applied extensively so far. Nonconventional methods were referred to as green technologies. Since energy and organic solvent consumption are reduced, those methods can be regarded as beneficial to the environment. The most important methods are ultrasound-, enzyme-, microwave-, and pulsed electric field-assisted extraction, pressurized liquid extraction, and supercritical fluid extraction. The extraction yields of bio-active compounds are strongly bound on the extraction method, physicochemical properties of the plant material, extraction solvent, temperature, pressure, and time. The present chapter focuses on the technologies used for the extraction of plant-based bio-active compounds and comparison of advantages and disadvantages of the methods and summarizes the recent advances in this field.Publication Mathematical modelling and optimization of melon slice drying with response surface methodology in a heat pump drying system(Plapiqui(uns-conicet), 2022-01-01) Tunckal, Cüneyt; Göksel, Z.; ÖZKAN KARABACAK, AZİME; Özkan-Karabacak, A.; Yolci-Ömeroglu, P.; YOLCI ÖMEROĞLU, PERİHAN; Tamer, Canan Ece; TAMER, CANAN ECE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-9395-3534; 0000-0003-4175-4477; AAH-2319-2019; AAG-8503-2021The objective of this study was to optimize the process conditions (in terms of air temperature, air velocity and thickness of the slices) using response surface methodology (RSM) to achieve minimum specific energy consumption and maximum moisture diffusivity during drying of melon slices with a closed loop heat pump drying ( HPD) system. An optimum drying temperature of 45 degrees C, air velocity of 1 m/s and slice thickness of 5.04 mm were recommended with following predicted responses close to experimental values: drying time 216.58 min, total energy consumption 2.94 kWh, coefficient of performance heat pump (COPhp) 3.08, coefficient of performance system (COPws) 2.75, specific moisture extraction rate (SMER) 0.22 kg/kWh, drying rate 2.53, L* value 82.53, a* value -1.83 and b* value 25.82. The most suitable models to represent the drying behavior of optimum melon slices was chosen Wang & Sing. Effective moisture diffusivities (D-eff) of the melon slices were ranging from 7.075E-10 - 1.843E-07 m(2)s(-1) and increasing drying air temperature, drying air velocity and slice thickness led to an increment of (Deff).Publication Application of response surface methodology for optimisation of Cornelian cherry - Capia pepper leather dried in a heat pump drying system(Pagepress Publ, 2023-01-01) Malçok, Senanur Durgut; Karabacak, Azime Özkan; Tunçkal, Cüneyt; Tamer, Canan Ece; Malçok, Senanur Durgut; ÖZKAN KARABACAK, AZİME; TAMER, CANAN ECE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu/Gıda Teknolojisi Programı.; 0000-0002-1314-4965; 0000-0003-4175-4477; AAG-8503-2021; AAH-2319-2019; JOF-0451-2023The heat pump drying system was optimised for cornelian cherry-capia pepper leather production development using response surface methodology. The central composite design was used to optimise the process parameters in terms of drying time, coefficient of the performance of heat pump, coefficient of the performance of the whole system, specific moisture extracted ratio, energy consumption, drying rate and colour values. The optimal condition of independent variables was obtained as a cornelian cherry pulp concentration of 47.419% and drying temperature of 33.574 degrees C with composite desirability of 0.846. Moreover, hydroxymethylfurfural (HMF) and effective moisture diffusivity (D-eff) values of all runs were analysed. HMF was not determined in cornelian cherry-capia pepper leather. Deff values of cornelian cherry-capia pepper leather were between 1.026x10(-9) - 1.532x10(-9) m(2)s(-1). The drying behaviour of cornelian cherry-capia pepper leather with optimal conditions acquired with the central composite design was evaluated with seven thin-layer drying models. The statistical parameters based on R-2, root mean square of error and chi(2) values were determined between 0.8267 to 0.9845, 0.004087 to 0.035626 and 0.000853 to 0.066247, respectively. Page and Modified Page models were assumed to represent the heat pump drying behaviour of the cornelian cherry-capia pepper leather in thin layers compared to the other models.Publication Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology(Springer, 2021-07-03) Karabacak, Azime Özkan; Özoğlu, Özüm; Durgut, Senanur; Bağatırlar, Sina Recep; Kaçar, Oya; Tamer, Canan Ece; Korukluoğlu, Mihriban; ÖZKAN KARABACAK, AZİME; ÖZOĞLU, ÖZÜM; Durgut, Senanur; Bağatırlar, Sina Recep; KAÇAR, OYA; TAMER, CANAN ECE; KORUKLUOĞLU, MİHRİBAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarla Bitkileri Bölümü.; 0000-0003-4175-4477; 0000-0002-1314-4965; 0000-0003-3600-142X; AAH-2319-2019; AAG-8503-2021; IVU-8132-2023; JOF-0451-2023; CFB-4587-2022; FFT-5849-2022; J-5125-2018The aim of this study was to develop a novel purple basil sherbet fortified with propolis extract. The levels of the purple basil (Ocimum basilicum L.) aerial parts (leaves, flowers and stems) (200-300 g/L), propolis extract (48-72 mg/100 mL) and infusion time (30-40 min) on total phenolic content (TPC), antioxidant activity (FRAP, DPPH, CUPRAC methods), color parameters (L*, a*, b*, C*, h degrees) and sensory properties were investigated by using Box-Behnken design. According to the model, the optimized values for the propolis extract concentration, purple basil concentration and infusion time were 58.66 mg/100 mL, 300 g/L and 40 min, respectively. Moreover, antimicrobial activity of the beverage samples against Bacillus subtilis, Escherichia coli, Salmonella Enteritidis, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Aspergillus niger and Penicillium roqueforti was also determined.Publication Lemon verbena (lippia citriodora kunth) beverages: Physicochemical properties, contents of total phenolics and minerals, and bioaccessibility of antioxidants(Codon Publications, 2019-01-01) Suna, S.; İncedayı, B.; Tamer, C. E.; Özcan-Sinir, G.; Çopur, Ö. U.; SUNA, SENEM; İNCEDAYI, BİGE; TAMER, CANAN ECE; ÖZCAN SİNİR, GÜLŞAH; ÇOPUR, ÖMER UTKU; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-6947-2167; 0000-0001-6128-7453; 0000-0003-3954-0058; AAG-8241-2021; AAF-3324-2020; AAG-8336-2021; AAG-8503-2021; AAQ-8178-2020; AAG-8277-2021In this study, dried lemon verbena (Lippia citriodora Kunth) leaves were used for functional beverage production with addition of sucrose and / or sweeteners. Carbonated or mineral enriched versions of these beverages were also produced. The highest antioxidant bioaccessibility was obtained from sucrose added and natural mineral water enriched beverage both in FRAP (47.01 %) and CUPRAC (11.13 %) assays. In general, all beverages were rich in potassium and the mineral enriched beverages were high in magnesium and calcium. The ascorbic acid value was maximum in carbonated beverages. While energy reduced beverages were rich in total phenolics, sucrose added and natural mineral water enriched beverages showed the highest functionality in terms of bioaccessible antioxidants.Publication Evaluation of physicochemical, antioxidant, microbiological and organoleptic properties of purple basil beverage(Plapiqui(uns-conicet), 2023-01-01) Çopur, Ömer; ÇOPUR, ÖMER UTKU; Özoglu, Özüm; ÖZOĞLU, ÖZÜM; ÖZKAN KARABACAK, AZİME; Durgut, Senanur; Korukluoğlu, Mihriban; KORUKLUOĞLU, MİHRİBAN; Tamer, Canan Ece; TAMER, CANAN ECE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu.; 0000-0003-4175-4477; 0000-0002-1314-4965; AAG-8503-2021; IVU-8132-2023; AAH-2319-2019Development of a functional refreshment beverage containing purple basil was the main purpose of this study. While spontaneously produced beverages were fabricated in two different times were named as Control I and Control II; beverages inoculated with isolated Lactobacilus plantarum strains (LP31 and LP20) were named as Starter I and Starter II, respectively. To the results, pH, brix degrees and total acidity values were changed between 3.15 - 3.37, 5.90 - 6.40 and 0.66 - 0.76%, respectively. During incubation, total phenolic content (TPC) of beverage samples increased. Starter II showed higher antioxidant capacity (AC) than Starter I during all the incubation period. Moreover, Starter II had the highest total monomeric anthocyanin (TMA) content on the 8th day of incubation. The number of total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) decreased during the 8-day incubation periods in all of the beverages. However, LP20 was found more suitable with roughly 0.75 log CFU/mL number of LAB decreasing in Starter II as starter due to vegetable origin, when it was almost 3 log CFU/mL in Starter I.Publication The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of kumquat (Citrus japonica)(Soc Brasileira Ciencia Tecnologia Alimentos, 2019-04-01) ÖZCAN SİNİR, GÜLŞAH; Özcan-Sinir, Gülsah; Özkan-Karabacak, Azime; ÖZKAN KARABACAK, AZİME; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Tamer, Canan Ece; TAMER, CANAN ECE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-3954-0058; 0000-0003-4175-4477; AAH-2319-2019; AAF-3324-2020; AAG-8336-2021; AAG-8503-2021Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 degrees C), and vacuum (70 and 80 degrees C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, C-ab, Delta E and h degrees) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R-2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and chi(2) (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 x 10(-8) to 8.24 x 10(-8) in vacuum drying at 70 degrees C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh sample, the dried samples showed an increase in both total phenolic content and antioxidant capacity. The total phenolic content (3095.71 +/- 101.41 mg GA/100g d.w) and antioxidant activity (10.51 +/- 0.19 mu mol TE/g d.w) with DPPH assay showed the highest levels for the vacuum drying at 70 degrees C-100 mbar method. Microwave dried samples had the highest antioxidant activity with CUPRAC assay as (17.58 +/- 0.63 mu mol TE/g d.w.). This study indicated that microwave drying and vacuum drying at 70 degrees C-100 mbar were able to yield high-quality kumquat slices.Publication Investigations of some quality parameters and mathematical modeling of dried functional chips(Springer, 2019-11-23) Halil, Tuğce; Tamer, Canan Ece; TAMER, CANAN ECE; Suna, Senem; SUNA, SENEM; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-6947-2167; 0000-0003-4175-4477; AAH-2319-2019; AAQ-8178-2020; AAG-8503-2021In this study, the production of green olive, chickpea and haricot bean added potato chips was investigated in order to produce a functional snack food appealing to consumers from all age groups. Chips were produced by hot air drying (75-85 degrees C), vacuum drying (75-85 degrees C, 250 mbar), and microwave drying (90 W and 180 W). The effective diffusion coefficient of chips was calculated as between 4.25 x 10(-9)- 4.38 x 10(-8). When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying fitted in Page and Modified Page models. Total acidity, pH, salt, protein, total phenolics and antioxidant activity analyses were conducted in chips and chips doughs. In olive added chips, the highest total phenolic content was determined in the sample produced by vacuum drying method at 85 degrees C. Moreover, for chickpea-olive added chips, the highest total phenolic content and antioxidant activity were determined in microwave dried (180 W) samples. In haricot bean and olive added chips, antioxidant activity showed differences according to drying methods. Chickpea and haricot bean addition into chips doughs were increased the protein content in dried samples.Publication Optimization of heat pump dryer conditions on bioaccessibility of some secondary metabolites of cornelian cherry-capia pepper pestil(Wiley-hindawi, 2023-11-29) Tunçkal, Cüneyt; Pandiselvam, Ravi; ÖZKAN KARABACAK, AZİME; Durgut-Malcok, Senanur; TAMER, CANAN ECE; Bursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu.; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi; 0000-0003-4175-4477; 0000-0002-1314-4965; AAH-2319-2019; JVO-4084-2024Pestil is a traditional and functional snack produced by removing moisture from fruit pulp using different methods. Although solar drying is common in traditional pestil drying, modern drying methods are preferred in industrial production. As one of these methods, heat pump drying (HPD) is considered to be the most favorable technique owing to its notable efficiency in the drying process and low energy consumption. Additionally, it has the capability to accurately regulate drying conditions, thereby enhancing the overall quality of the dried foods. The aim of this study was to investigate the effects of HPD conditions on drying kinetics and quality profile (total monomeric anthocyanin (TMA) content, total phenolic content (TPC), antioxidant capacity (AC), and carotenoid content) and their in vitro bioaccessibility of the cornelian cherry-capia pepper pestil. Also, it was aimed to produce high-quality pestil having bioactive properties by optimizing HPD conditions. Drying temperature (40-50 degrees C) and cornelian cherry concentration (30-40%) were selected as independent variables for the response surface methodology (RSM). After in vitro digestion, pestil samples have higher bioaccessible beta-carotene, alpha-carotene, lutein, and AC (especially for the DPPH method), whereas the drying process reduced the bioaccessibility of TPC in pestil samples. Using a RSM, we found that the way the responses (TMA, TPC, AC, and carotenoids) were related to the independent variables can be best explained by quadratic (Qc), reduced quadratic (RQc), and reduced cubic (RCc) models. These models had high R2 values, which mean they can accurately predict the outcomes. The optimal condition of responses with composite desirability of 0.852 was drying temperature at 46.68 degrees C and 44.94% cornelian cherry concentration.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.