Güzel Sanatlar Fakültesi
https://hdl.handle.net/11363/10
Faculty of Fine Arts2024-03-29T09:51:47ZDevelopment of LLDPE based active nanocomposite films with nanoclays impregnated with volatile compounds
https://hdl.handle.net/11363/7236
Development of LLDPE based active nanocomposite films with nanoclays impregnated with volatile compounds
Tornuk, Fatih; Sağdıç, Osman; Hancer, Mehmet; Yetim, Hasan
In this study, a novel procedure was performed for grafting of nanoclays (montmorillonite (MMT) and halloysite
(HNT)) with essential oil constituents (thymol (THY), eugenol (EUG) and carvacrol (CRV)) using Tween 80 as
surfactant and then the nanoclay particles were incorporated into LLDPE pellets (5 wt%) to produce active
nanocomposite films using a twin screw extruder. The resulting nanocomposite films were analyzed for antimicrobial and antioxidant capacity as well as thickness, mechanical, color, barrier, thermal properties and
surface morphology and molecular composition. Release of the active compounds from the films at the refrigerated and room temperature conditions were also tested. The results showed that the films had strong in
vitro antibacterial activity against pathogenic bacteria (Salmonella Typhimurium, Escherichia coli O157:H7,
Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) while their effect against lactic acid bacteria
(Lactobacillus rhamnosus and Lb. casei) was limited. The lowest and highest DPPH scavenging ability levels were
65.59% and % 87.92, belonged to THY-MMT and EUG-MMT, respectively. Release of active compounds at 24 °C
was much more rapid than at 4 °C. CRV-HNT and THY-HNT provided slower release than the other films. SEM
results showed that nanoclays were uniformly dispersed in the polymer matrix with exceptional agglomerates.
Incorporation of the active nanoclays significantly (P > 0.05) improved tensile strength and elongation of the
films. The results confirmed that LLDPE based active nanocomposite films could be successfully produced due to
its good interaction with MMT and HNT, activated with THY, EUG and CRV.
2018-01-01T00:00:00ZAssessment of Multi Fragment Melting Analysis System (MFMAS) for the Identification of Food-Borne Yeasts
https://hdl.handle.net/11363/7235
Assessment of Multi Fragment Melting Analysis System (MFMAS) for the Identification of Food-Borne Yeasts
Kesmen, Zülal; Büyükkiraz, Mine E.; Özbekar, Esra; Çelik, Mete; Özkök, F. Özge; Kılıç, Özge; Çetin, Bülent; Yetim, Hasan
Multi Fragment Melting Analysis System (MFMAS) is a novel approach that was developed for the species-level identification of microorganisms. It is a software-assisted system that performs concurrent melting analysis of 8 different DNA
fragments to obtain a fingerprint of each strain analyzed. The identification is performed according to the comparison of
these fingerprints with the fingerprints of known yeast species recorded in a database to obtain the best possible match. In
this study, applicability of the yeast version of the MFMAS (MFMAS-yeast) was evaluated for the identification of foodassociated yeast species. For this purpose, in this study, a total of 145 yeast strains originated from foods and beverages and
19 standard yeast strains were tested. The DNAs isolated from these yeast strains were analyzed by the MFMAS, and their
species were successfully identified with a similarity rate of 95% or higher. It was shown that the strains belonged to 43
different yeast species that are widely found in the foods. A clear discrimination was also observed in the phylogenetically
related species. In conclusion, it might be suggested that the MFMAS-yeast seems to be a highly promising approach for a
rapid, accurate, and one-step identification of the yeasts isolated from food products and/or their processing environments.
2018-01-01T00:00:00ZDetermination of mold contamination and aflatoxin levels of the meat products/ingredients collected from Turkey market
https://hdl.handle.net/11363/7220
Determination of mold contamination and aflatoxin levels of the meat products/ingredients collected from Turkey market
Çavuş, Soner; Tornuk, Fatih; Sarıoğlu, Kemal; Yetim, Hasan
This study aimed to highlight general safety conditions of meat products (n = 24, fresh meat,
Turkish sucuk, sausage, and pastirma) and ingredients (n = 20, red paprika, black pepper, coriander, spice mix and fenugreek powder) sold in Turkey regarding mold and aflatoxin contamination. Total 55 mold species belonging to Aspergillus and Penicillium sp. were isolated while
A. flavus and A. niger were the most prevalent ones. Aflatoxin B1 (AFB1) was detected in 50%
(n = 12) and 65% (n = 13) of the meat products and ingredients while 25% and 43% of sucuk
and pastirma samples had mold counts exceeding the limits of Turkish Food Codex, respectively.
However, one red paprika sample had AFB1 and total aflatoxin levels over the limitations of
Turkish Food Codex and European Commission. It was concluded that Turkish meat products/
ingredients were generally safe for consumption.
Practical applications: There is an increasing attention on mycotoxin contamination of foodstuffs in terms of consumer health as well as in international trade. Although especially spices
are under the risk of mold growth and formation of mycotoxins, animal products such as beef
and milk are also frequently exposed to mycotoxin contamination. In the meanwhile, national
and international regulatory agents have established limits for the presence of aflatoxins in
foodstuffs. Therefore, this study provides beneficial information about general safety conditions
of several meat products and ingredients sold in Turkey market.
2018-01-01T00:00:00ZMutfakta Bilim Var-Mart 2023 : Tuğrul Şavkay (1951-2003) Türkiye Gastronomisinin Büyük ustası
https://hdl.handle.net/11363/7205
Mutfakta Bilim Var-Mart 2023 : Tuğrul Şavkay (1951-2003) Türkiye Gastronomisinin Büyük ustası
Doğan, Murat
Son iki yazımda, gastronomi alanına büyük katkılar sağlamış ve yiyecek ve içecek sektörünü
dönüştürmüş Fransız gastronom ve şefler Escoffier ve Carême’den bahsetmiştim. Bu yazının
konusu ise Türkiye’nin öncü ve en önemli gastronomların başında gelen Tuğrul Şavkay olacak.
Şavkay’ı seçmemim en önemli nedenlerinin başında Türkiye gastronomisine katkılarının
farkında olunmaması ve onun açtığı yolun ve sürecin sağlıklı bir şekilde yürütülmemesi
gelmektedir.
2024-01-01T00:00:00Z