Person: ÇOPUR, ÖMER UTKU
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ÇOPUR
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ÖMER UTKU
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Publication Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather(Univ Philippines Los Banos, 2020-09-01) Seymen, Sezin; Özcan-Sinir, Gülşah; Çopur, Ömer Utku; Seymen, Sezin; ÖZCAN SİNİR, GÜLŞAH; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3954-0058; AAF-3324-2020; FWH-6677-2022; AAG-8336-2021Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study was to produce jam, marmalade and fruit leather from pumpkin ( Cucurbita moschata Duch.) and examine the physicochemical and quality properties of the products such as hydroxymethylfurfural (HMF), total phenolic content, total antioxidant capacity, total sugar, organic acid composition, pH, water-soluble dry matter and moisture. The highest acid content was determined in fruit leather (4.29%), followed by marmalade (0.24%) and jam (0.24%). Pumpkin marmalade (39.07 mg kg(-1)) contained a high level of hydroxymethylfurfural compared with fruit leather (30.96 mg kg(-1)) and jam (17.56 mg kg(-1)), while the total phenolic content of marmalade, jam and fruit leather was 71.92, 63.33 and 113.23 mu g gallic acid equivalent (GAE) 100 g dw(-1), respectively. Pumpkin marmalade had the highest antioxidant capacity of 13.05 mu mol Trolox equivalent (TE) g dw(-1).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 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 Drying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather(Plapiqui(uns-conicet), 2021-01-01) Karabacak, Azime Özkan; Suna, Senem; Dorak, Saliha; Copur, Ömer Utku; ÖZKAN KARABACAK, AZİME; SUNA, SENEM; Dorak, Saliha; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimi ve Bitki Besleme Bölümü; 0000-0003-4175-4477; 0000-0002-6947-2167; AAH-2319-2019; AAQ-8178-2020; CMO-0611-2022The objective of this study was to investigate the influences of hot air (HAD: 50, 60, 70 degrees C), vacuum (VD: 50, 60, 70 degrees C at 300 mbar) and microwave methods (MWD: 90, 180W) on drying characteristics, effective moisture diffusivity (D-eff), mineral content, texture, and sensorial properties of pumpkin pestils. MWD led to the highest drying rate and the lowest drying time in all methods. Page and Modified Page were ideally fitted to experimental results among seven thin layer drying models. Mineral content (Ca, K, Na, P, Mg, Fe, Zn, Cu, Mn) of the pestils showed higher values than non-dried (paste) mixture. Significant differences were determined between textural features of the pestils (p < 0.05). Furthermore, products dried with HAD and VD were preferred rather than MWD in terms of sensorial properties.Publication Effects of different pretreatments on the physicochemical characteristics and quality criteria of chestnut (Castanea sativa Mill.) pickle: A new value-added product(Wiley, 2021-05-06) Suna, Senem; Avşar, Betül; Koçer, Serhat; Çopur, Ömer Utku; SUNA, SENEM; Avşar, Betül; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-6947-2167; 0000-0002-1951-7937; AAQ-8178-2020; CEO-9969-2022 ; AAG-8336-2021Effects of roasting (80 degrees C, 3 and 5 min) and boiling (chestnut to water 1:2 (w/w), 7 and 9 min) pre-treatments and brine ratios (5% and 7%) on physicochemical and bioactive properties of firstly developed chestnut pickles were investigated. Dry matter and total acidity increased by pickling while pH and salt were decreased. Total, reducing sugars and starch of pickles ranged between 2.13-3.53, 0.28-0.45, and 18.61-23.67 g/100 g respectively. L*, b*, C*, and h degrees decreased in comparison to chesnut as a* displayed an increment. The highest phenolics were determined from the pickle produced in 7% brine without any treatments (126.11 mg GAE/100 g dm) while the pickle produced in 7% brine by 5 min roasting had the highest antioxidant capacity (CUPRAC: 14.83, FRAP: 21.38 mu mol TE/g dm). Usage of chestnut as a raw material allowed designing of a sensorially accepted pickle additionally, roasting and salt ratio were concluded as the key factors.Practical applications High-quality chestnuts can be used in various forms such as frozen, sterilized, or dried in gastronomy. On an industrial scale, chestnut is processed into canned products, candies, creams, flour or it can be used as ingredients for biotechnological purposes due to its high starch content. Processing low or good quality chestnuts into alternative end products is an economically profitable way as well as reducing the waste levels from industrial processing while increasing the added value of chestnut products. Thus, by pickle production, chestnut was processed into a nonseasonal shelf life prolonged product for markets for the first time.Publication Technology and nutritional value of powdered drinks(Woodhead Publ Ltd, 2019-01-01) Grumezescu, AM; Holban, AM; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Incedayı, Bige; İNCEDAYI, BİGE; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Grumezescu, AM; Holban, AM; 0000-0001-6128-7453; 0000-0003-4175-4477; AAG-8336-2021; AAG-8277-2021; AAH-2319-2019; AAG-8241-2021Publication Determination of physicochemical properties and antioxidant capacity of artichoke (Cynara cardunculus var. scolymus L.) jam produced from different cultivars(Namık Kemal Üniversitesi, 2020-01-01) Durmuş, Feride; Özcan-Sinir, Gülşah; Şahin, Kubra Gizem; Çopur, Ömer Utku; Durmuş, Feride; ÖZCAN SİNİR, GÜLŞAH; Şahin, Kübra Gizem; ÇOPUR, ÖMER UTKU; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3954-0058; 0000-0002-6431-1428; 0000-0002-1951-7937; 0000-0003-0298-0615; AAF-3324-2020; AAG-8336-2021; EWM-5007-2022; KDF-3924-2024Artichoke jam was prepared from three cultivars; 'Bayrampasa', 'Sakiz' and 'Imported' (Cypriot). Jams were analyzed for physicochemical properties (total dry matter, total soluble solids (degrees Brix), pH, total acidity, reducing sugars (%), total sugars (%), hydroxymethylfurfural, ascorbic acid and colour), antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic content and sensory properties (color, appearance, odor, taste, consistency and overall acceptability). Water-soluble dry matter and total dry matter contents of artichoke jams were determined between 69.75 - 70.80 g/100 g and 73.36 - 74.36 g/100 g, respectively. As a result of the colour analysis, it was observed that L values were decreased, a values were increased and b values had no significant changes in all samples after the jam-making process. Results of the antioxidant capacity methods were 10.21 - 22.99 mu mol Trolox/g dry weight in CUPRAC method, 7.41 - 7.67 mu mol Trolox/g dry weight in DPPH method and 6.47 - 14.12 mu mol Trolox / g dry weight range in FRAP method, respectively. 'Bayrampasa' sample showed the highest total antioxidant activity according to FRAP and CUPRAC methods and also it had the highest total phenolic content ( 183.36 mg GAE/100 g). In addition, sensory analyzes including colour, odour, taste, consistency and appearance characteristics of the jam samples were performed using "Hedonic Test" method and jam made with 'Imported' sample was determined as the most preferred sample. Consequently, the industry should consider using `Bayrampasa' cultivar for jam production because of its antioxidant activity as well as 'Imported' cultivar had better sensorial properties it can also be contemplated.Publication Optimization of polyphenol extraction from chestnut waste pretreated by ohmic heating using boxbehnken design(Plapiqui(uns-conicet), 2022-01-01) Sarı, F.; Erol, N. Türkmen; İncedayi, B.; İNCEDAYI, BİGE; Çopur, O. U.; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.Chestnut processing produces a large amount of waste peels, which contain considerable polyphenols. The aim of this research was to optimize the extraction method for phenolic compounds from industrial chestnut peel pretreated by ohmic heating (OH) by using response surface methodology (RSM). Box-Behnken design ( BBD) was used to investigate the effects of three independent variables, extraction time, solid to solvent (S/S) ratio, and temperature on total phenolic content (TPC) and antioxidant capacity (AC) of water extracts. All independent variables influenced the TPC and AC of the peel extracts. The optimum extraction conditions found were 22.02 min, S/S ratio of 1/39.70 (w/v), and 60 degrees C, resulting in the highest TPC of 34.83 mg gallic acid equivalent (GAE)/g dry matter (DM) and AC of 35.62 mol ascorbic acid equivalent (AAE)/100 g DM by DPPH. This study showed that water was almost effective for the extraction of polyphenols from the pretreated chestnut peel.Publication Bioacesibility of total phenolics and antioxidant activity of melon slices dried in a heat pump drying system(Springer, 2022-02-20) Tunçkal, Cüneyt; ÖZKAN KARABACAK, AZİME; ÇOPUR, ÖMER UTKU; Ömeroğlu, Perihan Yolci; YOLCI ÖMEROĞLU, PERİHAN; Tamer, Canan Ece; Bursa Uludağ Üniversitesi/Ziraat Fakültesi; 0000-0003-4175-4477; 0000-0002-9395-3534; AAH-2319-2019; AAG-8503-2021For drying of heat-sensitive crops at low temperature and humidity, heat pump drying (HPD) could be a useful option. The aim of this study was to investigate the effect of HDP process conditions on total phenolic content (TPC), antioxidant activity (AA) and their in-vitro bioaccesibility of the melon slices and to optimize HPD conditions to obtain dried product with high bioactive properties. Drying air temperature (35-45 degrees C), air velocity (5-9 m/s) and slice thickness (0.5-1 mm) were selected as variables for Box-Behnken experimental design. Depending on the stability of the phenolics, physical changes of the matrix, and the HPD conditions, both incremental (2-114.39%) and decremental (5-47%) effects of drying were observed for AA and TPC of the melon slices. After in vitro digestion, dried melon slice was found to contain higher amounts of bioaccessible total phenolics (up to 165%) and AA measured by DPPH assay (up to 188.19%) compared to fresh melon slices, on the other hand bioaccesibility of AA by CUPRAC and FRAP assays after digestion decreased (up to 63%) by drying process. The relation between the responses (AA, TPC and their in-vitro bioaccesibility) and the variables were best fitted to quadratic, reduced quadratic and reduced cubic models with high R-2 values by response surface methodology. The optimal condition for all responses with composite desirability of 0.777 was: 35 degrees C drying air temperature, 0.5 m/s drying air velocity and 9 mm slice thickness. Melon slices dried by HPD could be accepted as an innovative snack for health-conscious consumers.Publication Assessment of cactus pear leather (pestil) as a new snack food(Springer India, 2022-02-12) İncedayı, Bige; İNCEDAYI, BİGE; Doğan, Nevin; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; 0000-0001-6128-7453In this study, selected nutritional and functional properties of cactus pear and cactus pear leather (pestil) processed with different dryers (oven type and pilot scale tray dryers) were evaluated. For this aim, the fruits collected from three different districts of Turkey were processed and the most suitable region and processing method were investigated. Processing with different dryers had significant (p < 0.05) impact on total acidity, total phenolic content, antioxidant capacity, color and hydroxymethylfurfural values of pestil samples and the best results including antioxidant capacity (66.91-70.25%) and total phenolics (1.79-2.01 g gallic acid equivalent per kg) were obtained with the tray dryer. On the other hand, mineral contents (Na, K, Ca, Mg and Fe) of the products were not significantly (p > 0.05) affected from different dryers. Pestil obtained by tray drying gave the highest rate for the taste. According to the results, the fruits collected from the Aegean region of Turkey were more convenient for processing. Because there is a limited number of studies on this fruit, data provided in the present study may also contribute to further studies.