Department of Food Engineering, Article

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Recent Submissions

Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product Taş, Ozan; Ateş, Elif Gökçen; Bal, Murad; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2025-12-01) This study evaluates the effects of high-pressure homogenization (HPH) and microwave (MW) pasteurization on the physicochemical, rheological, and bioactive properties of tomato sauces enriched with plant proteins (pea prot...
Sweet cherry stalks to nanocrystalline cellulose: Synthesis, characterization, and stabilization of insect oil/water Pickering emulsions Gharibzahedi, Seyed Mohammad Taghi; Yıldız, Eda; Altintas, Zeynep (2025-11-30) Ultrasound-assisted acid-catalyzed hydrolysis produced moderately elongated, rod-like cellulose nanocrystals (CNCs) from bleached cellulosic fibrils of sweet cherry stalks (SCSs). Ultra-white SCS-derived CNCs, with desired...
Optimization of bacterial polygalacturonase production in apple pomace hydrolysate medium Özışık, Berfin; Çekmecelioğlu, Deniz (2025-11-01) Food and agricultural industries generate large amounts of waste during handling and processing. If not managed properly, this can overwhelm landfills and result in loss of valuable bioactive materials. Thus, this study ai...
Smart thermoplastic starch films with dual functionality: Quality preservation of tomatoes and spoilage detection in chicken Kılıç, Nisa Nur; Kahyaoğlu, Leyla Nesrin (2025-11-01) Smart food packaging offers a means to reduce food waste by combining active protection with real-time spoilage monitoring. In this study, thermoplastic starch (TPS) films were developed using Aronia melanocarpa extract (A...
Recent Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods Yıldız, Eda; Şümnü, Servet Gülüm; Khwaldia, Khaoula; Rathod, Nikheel; Centobelli, Piera; Kulawik, Piotr; Kaddour, Abderrahmane Ait; Dapcevic-Hadnadev, Tamara; ÖZOĞUL, FATİH (2025-09-01) Microbial spoilage and oxidation are significant causes of food deterioration, contributing to food waste of up to 30%. To mitigate these losses, active food packaging is an effective solution. Considering the excellent pr...
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...
Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion Bulgaru, Viorica; Şensoy, İlkay; Netreba, Natalia; Gurev, Angela; Altanlar, Ulunay; Paiu, Sergiu; Dragancea, Veronica; Sturza, Rodica; Ghendov-Mosanu, Aliona (2025-09-01) This study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profil...
Layer-by-Layer Coated Alginate Hydrogels with Antibacterial Activity Based on Bacteriophage and Curcumin Combination Guren, Ayse; Yücefaydalı, Ayşenur; Gündoğdu, Dilara; Bozkurt, Artun; BÜTÜN, VURAL; Soyer, Yeşim; Erel Göktepe, İrem (2025-08-05) There is a need to develop alternative antibacterial agents for antibacterial applications due to the emergence of antibiotic-resistant bacteria. Bacteriophages are natural predators of bacteria and have gained interest as...
Quantitative Analysis of Tocopherol Degradation and Radical Scavenging Activity During Lipid Oxidation in Bulk Soybean and Corn Oils Cantele, Carolina; Bayram, İpek; Nuccitelli, Anna; Li, Sida; Cardenia, Vladimiro; Decker, Eric A. (2025-07-27) Accurate shelf-life prediction for fats and oils is essential, yet traditional lipid oxidation models are often time-consuming and unreliable. Since antioxidants deplete as oxidation progresses, tracking their loss alongsi...
Monitoring and prediction of chocolate blooming using Vis-NIR and FT-IR hyperspectral imaging and machine learning techniques: A study on tempering and storage effects Eriklioğlu, Hilmi; Castillo, Rosario del P.; Öztop, Halil Mecit (2025-07-15) Chocolate blooming is one of the main issues in the chocolate industry. Fat blooming is the most common type of chocolate blooming. When blooming occurs, customer satisfaction significantly decreases because of the unpleas...
Investigating the behavior of D-glucose, D-fructose, and D-allulose in aqueous media by molecular dynamics simulations Buğday, Zinnur Yağmur; Bayramoğlu, Beste; Öztop, Halil Mecit (2025-07-01) Isomeric monosaccharides may have different hydration behaviors, leading to distinct physicochemical properties in solutions. In this work, the aqueous behavior, structure, and hydration properties of D-allulose, D-glucose...
Impact of Food Service Cooking on the Yield and Fat Content of Commercial Ground Meats and a Plant-Based Meat Substitute Acevedo-Estupinan, Maria Victoria; Bayram, İpek; Alamed, Jean; Cantele, Carolina; Patil, Vinatee; Ebrahimi, Peyman; Ong, Alexander; Toong, Ken; Mckillop, Kyle A.; Fukagawa, Naomi K.; Decker, Eric A. (2025-06-19) Collecting data on cooking yields of different food products is critical for accurately calculating food composition and nutritional changes after food processing. Ground meat is a good example of a food product that will ...
Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility Güven, Özge; Şensoy, İlkay; De Leyn, Ingrid; Dewettinck, Koen; Van Bockstaele, Filip (2025-06-01) Psyllium, a soluble dietary fiber, was combined with a commercial monoglyceride in the formulation of bread, replacing wheat flour with psyllium at ratios of 0:100, 2:98 and 5:95 (g psyllium: g flour weight), with the brea...
Aerogels based on proteins extracted from plant sources: Different production methodologies Mottola, Stefania; Cardea, Stefano; Montella, Federica; Scognamiglio, Mariarosa; Öztop, Halil Mecit; De Marco, Iolanda; Ersus, Seda (2025-05-01) Aerogels based on protein offer an exciting and biodegradable solution for the delivery of proteins and nutrients in food supplements, and they can also be used as carriers for drug delivery. Comparing freeze drying with s...
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies Alpas, Hami; Öztop, Halil Mecit; Mert, Behiç (2025-04-01)
Development of a Novel Formulation of a Functional Tomato Sauce Tchonkouang, Rose Daphnee; Martey, Dorcas Martekie; Bal, Murad; Öztop, Halil Mecit; Gago, Custódia; Guerreiro, Adriana; Antunes, Maria Dulce; Vieira, Maria Margarida Cortez (2025-03-01) A functional tomato sauce was developed through the enrichment of high-lycopene tomato pulp (TomP) with pea protein (PP), freeze-dried olive powder (OP), and tomato peel powder (TPP) to achieve good sensory acceptability a...
A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization Karatas, Ozan; Uyar, Rahmi; Son, Ezgi; Coşkun, Eda; Mert, Behiç; Marra, Francesco; ERDOĞDU, FERRUH (2025-03-01) In industrial settings, honey decrystallization is conducted by conventional thermal processing with hot water (12–18 h) or air (24–36 h) at around 60 °C. Considering the demands for a green and sustainable efficient proce...
Colorimetric core/shell ZIF-8/PEO/PDA nanofibers for detection of fish spoilage Najafi, Zahra; Han, Sangil; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2025-02-28) Here, colorimetric nanofibers (NFs) based on polydiacetylene (PDA), zeolitic imidazolate framework-8 (ZIF-8), and poly(ethylene) oxide (PEO) were developed. First, the successful synthesis of ZIF-8 was illustrated with str...
Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture Bulgaru, Viorica; Mazur, Mihail; Netreba, Natalia; Paiu, Sergiu; Dragancea, Veronica; Gurev, Angela; Sturza, Rodica; Şensoy, İlkay; Ghendov-Mosanu, Aliona (2025-02-01) The purpose of this research was to investigate the characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea ...
Comparative performance of artificial neural networks and support vector Machines in detecting adulteration of apple juice concentrate using spectroscopy and time domain NMR Cavdaroglu, Cagri; Altug, Nur; Serpen, Arda; Öztop, Halil Mecit; Ozen, Banu (2025-02-01) The detection of adulteration in apple juice concentrate is critical for ensuring product authenticity and consumer safety. This study evaluates the effectiveness of artificial neural networks (ANN) and support vector mach...

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