Person: KORUKLUOĞLU, MİHRİBAN
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KORUKLUOĞLU
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MİHRİBAN
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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; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 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 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; 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 Research of antifungal effects on some essential oils with tube dilution(Univ Estadual Londrina, 2021-01-01) Çolak Şaşmazer, Rükiye; Korukluoğlu, Mihriban; Çolak Şaşmazer, Rükiye; KORUKLUOĞLU, MİHRİBAN; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0002-1828-1205; CKX-5200-2022; J-5125-2018The aim of study to investigate inhibition effects of cinnamic acid (volatile compound of cinnamon), limonene (essential oil of lemon) and eugenol (essential oil of clove, cinnamon) on Metschnikowia fructicola, Candida oleophila, Schisosaccharomyces pombe, Saccharomyces uvarum and Kloeckera apiculata. In this study, tube dilution method was used. Among eugenol, limonene and cinnamic acid, it was found that cinnamic acid has the most inhibition effect with low concentrations (%2.8, %3.84, %4.36, %5,4) at tube dilution methods. Also it was found that test yeast have different resistance against test materials.Publication Biological activity of optimized phenolic extracts of quince (cydonia oblonga miller) parts before and after simulated in vitro gastrointestinal digestion(Elsevier, 2023-11-02) Altuntaş, Seda; Korukluoğlu, Mihriban; KORUKLUOĞLU, MİHRİBAN; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; J-5125-2018In this study, the phenolic extracts of Es,me quince parts (pulp, peel, seed, juice, and leaf) were obtained under optimized extraction conditions. Then, the total phenolic content (TPC), the quantities of main phenolic compounds, antioxidant, and antimicrobial activity and the change in bioactivity properties (TPC, antioxidant capacity, and antimicrobial activity on the same sixteen microorganisms) after in vitro digestion of each quince part were evaluated. The order of TPC and antioxidant activity was determined as leaf > peel > juice > pulp > seed. After in vitro gastrointestinal digestion, a decrease was observed for the TPC (average 5-fold reduction) and antioxidant activity (more than 2.5-fold reduction) in all quince parts except quince seed than their extract forms. The quince leaf extract exhibited the highest antibacterial activity. Overall, this study exhibited that the quince leaf was considered a promising, cheap, and natural source for nutritional or pharmaceutical applications with biological activity properties.Publication A comparative study about antioxidant activity and phenolic composition of cumin (Cuminum cyminum L.) and coriander (Coriandrum sativum L.)(Natl Inst Science Communication-niscair, 2020-04-01) Demir, Sema; Korukluoğlu, Mihriban; Demir, Sema; KORUKLUOĞLU, MİHRİBAN; Ziraat Fakültesi; Gıda Mühendisliği; 0000-0003-2610-7466; AAF-7912-2021; AAA-2428-2021Apiaceae (Umbelliferae) is a large family which involves approximately 455 genus and 3600 species. Coriander (C. sativum L.) and cumin (C. cyminum L.) are two members of Apiaceae family which commonly used for medicinal purpose due to their antioxidant activity. Since the antioxidants are compounds that prevent the oxidation by neutralizing free radicals, researches about their potential utilizations are of great interest for food science and technology. Due to the consumer preference and the worries about synthetic antioxidant compounds, the food industry shows tendency to use natural antioxidant compounds obtained from plant materials. FDA has recognized more than 150 plants as GRAS, without no limitations intake. Coriander, cumin, anise, fennel, thyme and oregano are some plants found in this list. The focus of this research is to contrast the composition of phenolic profile and antioxidant activity of ethanolic and methanolic extracts of these two medicinal herbs belonging to the Apiaceae family. For this purpose, coriander and cumin were analyzed for phenolic compounds and antioxidant assay. Antioxidant assay analyses were performed by applying cupric reducing antioxidant capacity (CUPRAC), 2,2'-azino-bis3-ethylbenzothiazoline-6-sulphonic acid (ABTS), ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl methods (DPPH).Publication Electrochemical detection of lactate produced by foodborne presumptive lactic acid bacteria(Soc Bioscience Bioengineering Japan, 2023-03-24) Özoğlu, Özüm; Uzunoğlu, Aytekin; Ünal, Mehmet Altay; Gümuştaş, Mehmet; Özkan, Sibel Ayşil; Körükluoğlu, Mihriban; Altuntaş, Evrim Güneş; ÖZOĞLU, ÖZÜM; KORUKLUOĞLU, MİHRİBAN; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0003-3600-142X ; IVU-8132-2023; J-5125-2018The detection of lactate is an important indicator of the freshness, stability, and storage stability of products as well as the degree of fermentation in the food industry. In addition, it can be used as a diagnostic tool in patients' healthcare since it is known that the lactate level in blood increases in some pathological conditions. Thus, the determination of lactate level plays an important role in not only the food industry but also in health fields. As a result, biosensor technologies, which are quick, cheap, and easy to use, have become important for lactate detection. In the current study, amperometric lactate biosensors based on lactate oxidase immobilization (with Nafion 5% wt) were designed and the limit of detection, linear range, and sensitivity values were determined to be 31 mu M, 50-350 mu M, and 0.04 mu A mu M-1 cm-2, respectively. Then, it was used for the measurement of lactic acid that produced by six different and morphologically identified presumptive lactic acid bacteria (LAB) which are isolated from different naturally fermented cheese samples. The biosensors were then used to successfully perform lactate measurements within 3 min for each sample, even though a few of them were out of the limit of detection. Thus, electrochemical biosensors should be used as an alternative and quick solutions for the measurement of lactate metabolites rather than the traditional methods which require long working hours. This is the first study to use a biosensor to measure lactate produced by foodborne LAB in a real sample. (c) 2023, The Society for Biotechnology, Japan. All rights reserved.Publication The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"(Croatian Dairy Union, 2019-07-01) Altuntaş, Seda; Korukluoğlu, Mihriban; KORUKLUOĞLU, MİHRİBAN; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; J-5125-2018The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacik as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001 (TM) and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g(-1) for all probiotic supplemented Cacik samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001 (TM) alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001 (TM) remained at the inoculated level, while the counts significantly increased in co-culture with L acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Caclk supplemented with L. rhamnosus Howaru HN001 (TM) alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001 (TM) or L. acidophilus 74-2 and L. rhamnosus Howaru HN001 (TM) or by all of the three tested probiotics, were suggested as suitable for further production.Publication Probiotic Escherichia coli Strain Nissle 1917(Pamukkale Üniversitesi, 2017-02-27) Altuntaş, Seda; Korukluoğlu, Mihriban; Altuntaş, Volkan; KORUKLUOĞLU, MİHRİBAN; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; J-5125-2018Probiotics are live microorganisms that confer a health benefit on the host when administered in adequate amounts. Probiotic microorganisms are usually components of foods such as fermented dairy products or food supplements. In the food industry, Lactic Acid Bacteria (LAB) is widely used. In livestock breeding, feed industry and pharmaceutical industry, microorganisms which are non-pathogenic and have positive effects on health (Sacchromyces boulardii, and Escherichia coli Nissle 1917) are used besides the lactic acid bacteria. This review focused on origin, medical history, microbiological and genetic characteristics, biological activity, biosafety and toxicological aspects of probiotic E. coli strain Nissle 1917. Additionally, clinical trials conducted with EcN (Escherichia coli Nissle 1917) will be summarized.