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

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...
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...
Optimization and Characterization of Centrifugally Spun Gelatin-Based Fibers Incorporated with Bay Laurel (Laurus nobilis L.) Leaf Essential Oil Güler, Hasan Gökhan; Basturk, Zulal Sila; Yazicioglu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2024-01-01) Centrifugal spinning serves as a new method that can produce fibers to be used in active packaging. The primary objective of this study was to design and to characterize centrifugally spun fibers containing bay laurel leaf...
Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications Ertan, Kubra; Celebioglu, Asli; Chowdhury, Rimi; Şümnü, Servet Gülüm; Şahin, Serpil; Altier, Craig; Uyar, Tamer (2023-09-01) Carvacrol is a natural essential oil with a monoterpenoid structure and draws attention due to its antimicrobial and antioxidant capacity. However, high volatility and hydrophobicity limit its use in food packaging systems...
The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers Hasan, Reem; Şümnü, Servet Gülüm; Şahin, Serpil; ÖZ, Emel; ÖZ, Fatih (2023-07-01) Nanofibers, produced through the novel method of electrospinning, have a high ratio of surface area to volume, which allows them to have different optical, electrical, thermal, and mechanical properties than macroscale mat...
Drying of mushrooms by alternative technologies Buğday, Zinnur Yağmur; Ertan, Kübra; Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm (2023-01-01) This review addresses alternative technologies in edible mushroom drying. Principles of application and the literature are highlighted. The objective is to identify and discuss the potential advantages and drawbacks and to...
High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity Tonyalı Karslı, Gökcem; Şahin, Serpil; Öztop, Halil Mecit (2022-12-16) This study focuses on the formulation of clove oil and thyme oil emulsions showing antioxidant capacity. Emulsions were formulated with 2 and 4% of each essential oil by using microfluidization. Tween 80 was used as the su...

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