Serpil Şahin

E-mail

serp@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0002-4334-2874

Scopus Author ID

7102942717

Web of Science Researcher ID

D-1529-2010

Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsions Jeon, Seungtak; Jeong, Jaehyun; Şümnü, Servet Gülüm; Şahin, Serpil; Choi, Mi-Jung; Lee, Jiseon (2026-12-01) This study investigated the effect of functional antioxidant incorporation and spatial localization on physicochemical and oxidative stability of water-in-oil-in-water (W1/O/W2) double emulsions. Paprika oleoresin (PO, lip...
Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods Aljurf, Bodoor Nabil; Cutroneo, Sara; Bugatti, Kelly; Barlas, Bora; Bashir, Amro K. H.; Şahin, Serpil; Öztop, Halil Mecit; Tedeschi, Tullia (2026-07-01) Tomato pomace is an abundant by-product of the tomato processing industry and represents a promising source of plant-based protein for sustainable food systems. In this study, proteins were extracted from tomato pomace usi...
Effect of Bay Laurel Leaf Essential Oil in Centrifugally Spun Flaxseed Gum Fibers for Active Packaging Applications Against Lipid Oxidation and Foodborne Pathogens Yazicioglu, Nalan; Basturk, Zulal Sila; Şümnü, Servet Gülüm; Şahin, Serpil (2026-07-01) The purpose of this research was to use centrifugal spinning to create PEO/flaxseed gum fibers for food packaging that were loaded with different concentrations of bay laurel leaf essential oil (LEO) (0%, 1%, 3%, and 5%). ...
Centrifugally Spun Flaxseed Gum/PEO Fibers Enriched with Kale Extract for Active Food Packaging Applications Basturk, Zulal Sila; Yazıcıoğlu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2026-07-01) The objective of this study was to develop active fibrous packaging materials based on flaxseed gum and polyethylene oxide containing kale extract using centrifugal spinning. In addition, their ability to retard lipid oxid...
Utilizing Lentil Proteins and Flours for Sustainable Encapsulation and Techno-Functional Applications in Food Technology Sönmezler, Demet; Şümnü, Servet Gülüm; Şahin, Serpil (2025-09-01) Encapsulation involves forming a thin layer around the core material to separate it from the surrounding environment physically. It is widely used in various industries to provide protection core materials, manipulate rele...
Impact of Kale (Brassica oleracea) Extract on Characterization of Centrifugally Spun Fibers and Delay of Lipid Oxidation Basturk, Zulal Sila; Güler, Hasan Gökhan; Yazicioglu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2025-01-01) Centrifugal spinning offers a promising method for producing fibers with significant potential in active food packaging, especially when integrated with natural antioxidants. This study investigates the fabrication of gela...
Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid Guler, Gunes Su; Yıldız, Eda; Yazicioglu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2024-06-01) Centrifugal spinning is a novel method in order to produce fibers in a fast and efficient way. The objective of this study was to explore the impact of varying concentrations of caffeic acid on the attributes of gelatin-ba...
YUMUŞAK ŞEKERLEMEDE JELATİN İKAMESİ OLARAK MISIR NİŞASTANIN ASETİLLENMESİ Aydın, Elif; Şahin, Serpil (2024-04-01) Şekerleme endüstrisinde, hidrokolloid türleri vegan, Helal ve Kosher uygunlukları ve ürün kalitesi üzerindeki etkileri nedeniyle büyük öneme sahiptir. Farklı kökenli nişastalar ise yaygın olarak tercih edilen, bitkisel...
Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films Ertan, Kübra; Şahin, Serpil; Şümnü, Servet Gülüm (2024-02-01) In this study, sesame (Sesamum indicum L.) meal protein and common vetch (Vicia sativa L.) starch were extracted and used to obtain biodegradable composite films at different pH values (7, 9, and 11). Films were plasticize...
Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality Sönmezler, Demet; Yazıcıoğlu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2024-01-01) Encapsulation of bioactive compounds is promising for enhancing their stability and functionality in food products. This study investigates the encapsulation of olive leaf extract using double emulsions, with a focus on th...

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