Article
Biochemistry & Molecular Biology
Katarzyna Sutor-Swiezy, Michal Antonik, Justyna Proszek, Boris Nemzer, Zbigniew Pietrzkowski, Lukasz Popenda, Tomasz Swiergosz, Slawomir Wybraniec
Summary: This study investigated the thermal oxidation and decarboxylation reactions of betacyanins in different pH and temperature conditions. The reaction products had the highest concentrations in acidic solutions. LC-DAD-MS/MS and NMR analysis were used to monitor the main dehydrogenation and decarboxylation pathways, and the molecular structures of newly discovered pigments were confirmed.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Thermodynamics
Mutlu Cevik, Filiz Icier
Summary: The study modeled the ohmic thawing of minced meat samples using FD and FV numerical methods, finding that the FD method and FV method with UDF-1 function in ANSYS for describing heat generation were more successful in predicting temperature changes and aligning with experimental data. While the FV model is more complex, it can be applied for detailed temperature distribution simulations.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2021)
Article
Agronomy
Selen Akan, Ozge Horzum
Summary: This study investigated the effects of nitrogen and boron fertilization on the quality traits of red beet during storage. The results showed that fertilization can delay the reduction in color and content of red beets during storage. Storage at 0 degrees C maintained the respiration rate, dry matter, and betalain content significantly, while at 4 degrees C only pH values were affected. The storage temperatures and fertilization did not have a significant impact on weight loss and vulgaxanthin-I content.
Article
Food Science & Technology
Xinting Ding, Jiakai Liu, Xiufang Xiong, Shaojin Wang, Xingshu Li
Summary: This study found that Ohmic heating has significant effects on the expansion, temperature control, and quality of rice grains. Regression models for the volume of the water-rice mixed layer, proportion of rice, and electrical conductivity of each component were established based on the experimental results.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Yixuan Chen, Yvan Llave, Yang Jiao, Emiko Okazaki, Noboru Sakai, Mika Fukuoka
Summary: This study evaluates the effects of salt addition, temperature, and frequency on the characteristics of model foods, and finds that the model food with 0.5% salt addition is most suitable for developing ohmic tempering (OT) of tuna.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Biochemistry & Molecular Biology
Katarzyna Sutor-Swiezy, Justyna Proszek, Lukasz Popenda, Slawomir Wybraniec
Summary: This study investigated the influence of citric buffers on the stability of betacyanins in beetroot extracts. It was found that pH and temperature significantly affected the stability. Citric buffers stabilized the pigment in acidic conditions, but increased reactivity in neutral and alkaline conditions. EDTA had a protective effect on pigment retention under unfavorable conditions. At high temperatures, more betanin derivatives were produced in the citrate buffers compared to acetates.
Article
Chemistry, Multidisciplinary
Marguerita E. Rosa, Ana M. Ferreira, Catarina M. S. S. Neves, Mafalda R. Almeida, Rafael Barros, Ana C. Cristovao, Ana C. A. Sousa, Patricia M. Reis, Luis Paulo N. Rebelo, Jose M. S. S. Esperanca, Joao A. P. Coutinho, Mara G. Freire
Summary: Globally, a large amount of root crops, fruits, and vegetables are wasted, including beetroot stems and leaves. A new integrated process has been developed to extract and separate pigments from red beet stems and leaves, contributing to the valorisation of waste biomass.
Article
Plant Sciences
Tomohiro Imamura, Noriyoshi Isozumi, Yasuki Higashimura, Hironori Koga, Tenta Segawa, Natsumi Desaka, Hiroki Takagi, Kenji Matsumoto, Shinya Ohki, Masashi Mori
Summary: Betalain pigments have antioxidant activity and can reduce the aggregation of Alzheimer's disease-related protein β.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Food Science & Technology
Seda Aric Surme, Serdal Sabanci
Summary: The study compared the efficiency and changes in electrical conductivity during milk evaporation using Ohmic heating assisted evaporation (OHAE) with the traditional method. The OHAE process was found to be more efficient in terms of energy and exergy efficiency compared to the traditional method.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Lele Shao, Yi Liu, Xiaojing Tian, Qianqian Yu, Huicong Wang, Xingmin Li, Ruitong Dai
Summary: This study found that ohmic heating had a comparable inactivation effect on Staphylococcus aureus compared to water bath heating, but required less time. The apple juice had the highest injury ratio of S. aureus, and the recovery time varied among different food samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Rahul Kumar, Maria Jose Oruna-Concha, Lisa Methven, Keshavan Niranjan
Summary: The extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions is modeled, considering the balance between release from the solid phase and chemical degradation in the extract phase. The obtained mathematical model shows that the concentration of betalains initially peaks and then decreases with time. Experimental validation of the model is conducted for different temperature, ethanol concentration, and particle size combinations. The ratio of betacyanin to betaxanthin is approximately 1 at lower temperatures but decreases at higher temperatures.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
M. Visockis, R. Bobinaite, P. Ruzgys, J. Barakauskas, V Markevicius, P. Viskelis, S. Satkauskas
Summary: In this study, betalains were extracted from fresh red beetroot using pulsed electric field (PEF)-assisted aqueous extraction. The duration of PEF treatment significantly affects the extraction yield of betalains under low specific energy inputs. Higher permeabilization index (Z(p)) does not necessarily lead to a higher extraction yield of betalains, and measuring the supernatant conductivity is a better reflection of the extraction yield.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Monique Khodeir, Olivier Rouaud, Anthony Oge, Vanessa Jury, Patricia Le-Bail, Alain Le-Bail
Summary: A device dedicated to additive manufacturing for pre-baking cake batter using ohmic heating was developed, with experiments and numerical studies showing that optimizing the nozzle configuration could achieve a continuous flow of pre-baked cake batter while preventing clogging.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Serdal Sabanci
Summary: This study focused on the concentration of grape juice using an ohmic evaporator, with findings showing that increasing voltage gradients had a positive impact on energy efficiency, exergy efficiency, and improvement potential values.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Multidisciplinary Sciences
Rajeev Kumar, Sangeeta Chopra, Anil K. Choudhary, Indra Mani, Shruti Yadav, Sukanya Barua
Summary: Indian basil, lemongrass, and coriander leaves are good sources of aromatic oils, but their extraction volume is low. Two pre-treatment systems (ohmic-heating and ultrasonic) were devised to enhance the extraction yield of essential oils, saving time and energy.
SCIENTIFIC REPORTS
(2023)
Article
Chemistry, Applied
Derya Tezcan, Serdal Sabanci, Mutlu Cevik, Omer Faruk Cokgezme, Filiz Icier
Summary: The diffusion approach was found to be the best model for describing the drying behavior of dill leaves under different infrared radiation power intensities. The study revealed that the infrared drying system was more efficient at higher power intensities, although the total color change was highest at the maximum power intensity. Based on the performance analyses and quality changes, 1970 W/m(2) was recommended as the best-infrared power intensity for drying dill leaves.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Food Science & Technology
Mutlu Cevik, Filiz Icier
Summary: Comparison of frozen minced meat samples with different fat contents using various thawing methods showed that ohmic thawing shortens thawing time, affects meat color changes, and has similar effects on composition and microbiological load compared to standard thawing methods.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Derya Saygili, Deniz Doner, Filiz Icier, Cem Karagozlu
Summary: This study investigated the microbiological flora and rheological properties of kefir made from different types of milk and incubated at different temperatures, finding that the incubation temperature has an impact on the consistency coefficient of the product.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Serdal Sabanci, Filiz Icier
Summary: The ohmic assisted vacuum evaporation (OAVE) process can be used to concentrate orange juice to a higher soluble solid content. Increasing the evaporation temperature leads to higher evaporation rates, energy efficiency, and water removal ratio.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Engineering, Chemical
Damla Bayana, Filiz Icier
Summary: This study aimed to dry tomato pomace, a by-product of tomato paste production, by minimizing the loss of valuable components and reducing energy consumption. A daylight simulated photovoltaic-assisted dryer (DPVD) was custom-designed and used to investigate the effects of different daylight applications on the quality characteristics of tomato pomace and system performance. The optimum drying condition was determined to be applying DLST at 7,500 lux. The developed DPVD system not only ensures high food quality and safety but also exhibits high energy efficiency.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Gamze Turgay-Izzetoglu, Omer F. Cokgezme, Deniz Doner, Ceren Ersoy, Buse M. Cabas, Filiz Icier
Summary: This study investigated the effects of the moderate electric field cooking (MEF cooking) method on the rheological properties, microstructural features, and quality attributes of chicken meat compared to conventional cooking process (CC). The results showed that MEF cooking method reduced cooking time and increased water-soluble protein content. It also had significant effects on rheological properties and microstructural features.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Omer Faruk Cokgezme, Filiz Icier
Summary: The moderate electrical field (MEF) process was used to extract oleuropein from olive leaves in a shorter time and improve extraction performance. MEF resulted in higher extraction yield and efficiency compared to the conventional extraction method.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Engineering, Chemical
Buse Melek Cabas, Isin Azazi, Deniz Doner, Damla Bayana, Omer Faruk Cokgezme, Filiz Icier
Summary: Nowadays, the consumption habits of consumers have shifted towards quick, easy, and healthier meals. Ready-to-eat food production and home processing of such foods have gained significance as a result. Spinach is a key ingredient in ready-to-eat baby foods and is available in chopped, blanched, juice, and powder forms. Typically, ready-to-eat meals are sold frozen, making the thawing process crucial. Conventional thawing methods are time-consuming and energy-intensive. This study compared frozen blanched spinach puree thawing using ohmic thawing (OT) at different voltages (10 V/cm, 15 V/cm) with refrigerator thawing at 4 degrees C. The study found that OT significantly reduced thawing times by approximately 70-80% and exhibited higher energy and exergy efficiency compared to conventional thawing methods. Specifically, OT at 15 V/cm was determined to be the most energy-efficient (64.2% +/- 4.0%) and had the highest exergy efficiency (40.5% +/- 2.6%). The results suggest that OT can be an alternative thawing method to improve energy efficiency.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Engineering, Chemical
Filiz Icier, Orhan Kaya
Summary: Induction heating is a noncontact heating method for ferromagnetic materials. This study established a laboratory-scale continuous induction heating system for liquid food products and performed numerical modeling of the heating process. The obtained model will provide important data for the installation, scale-up, and prediction of process parameters in continuous induction heating systems.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Engineering, Chemical
Aylin Esiz Dereboylu, Ulas Uguz, Deniz Doner, Omer F. Cokgezme, Buse M. Cabas, Filiz Icier
Summary: This study aimed to examine the effect of the moderate electric field-assisted hydro-distillation (MEF-D) method on the microstructural changes of thyme samples. The results showed that MEF-D method increased the yield of essential oil.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Mechanics
Omer Faruk Cokgezme, Filiz Icier
Summary: The use of alternative extraction methods has increased due to the drawbacks of conventional methods. The application of electric field has been found to enhance extraction yield and reduce processing time. This study investigated the effects of frequency and wave type on the extraction of oleuropein from olive leaves. The frequency and wave significantly influenced yield, cell disintegration index, microstructural changes, and mass transfer coefficient.
Article
Food Science & Technology
Deniz Doner, Omer Faruk Cokgezme, Mutlu Cevik, Filiz Icier
Summary: Thawing is a common processing method in the meat industry, and it should be carried out carefully to ensure food safety and protect meat quality. This study focused on ohmic thawing, a novel method, and used a custom-designed prototype to thaw frozen minced beef samples in different shapes and with different electrode designs. The optimal thawing condition was determined, and it was found that ohmic thawing was highly efficient and effective in achieving optimal thawing outcomes.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
