Department of Food Engineering, Article

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An integrated qualitative farm-to-fork approach to rank foodborne pathogens associated with mastitis-affected raw milk from Irish dairy farms to the consumer Della, Della; Millar, Rachael; Pellegrino, Andrea; Doğan, Önay Burak; Tiwari, Uma; Bolona, Pablo Silva; Duffy, Geraldine; Bernini, Valentina; O'Brien, Triona (2026-01-01) A qualitative microbial risk assessment (MRA) framework was applied to evaluate the potential introduction of foodborne pathogens from bovine mastitis raw milk into the dairy chain. In a survey between January and December...
Insight into Molecular Properties of Molasses by Means of 1H NMR Relaxation Shah, Faisal Sheraz; Rojas-Rioseco, Macarena; Fuentes, Cristian A.; del Castillo, Rosario P.; Montoya, David; Öztop, Halil Mecit; Kruk, Danuta (2025-12-01) In order to investigate the molecular properties of molasses, 1H spin-lattice and spin-spin relaxation experiments were performed at 18.56 MHz on a series of beet molasses (including their mixtures) and a series of cane mo...
Impact of Extraction and Purification Methods on the Structural and Dynamic Properties of Pectin: a Time-Domain NMR and FTIR Study İlhan, Esmanur; Ivanova, Mariia; Fuentes, Cristian A.; Solmaz, Hatice Gul; Goksu, Aylin Ozgur; Castillo, Rosario Del. P; Grunin, Leonid; Öztop, Halil Mecit (2025-12-01) Pectin, a complex polysaccharide known for its gelling, thickening, and stabilizing properties, is an essential ingredient in various industries, including food, pharmaceuticals, and cosmetics. Its functional characteristi...
Molecular characterization and allergenicity assessment of Faba bean (Vicia Faba) as protein ingredient Cutroneo, Sara; Calcinai, Luisa; Bertazzoli, Teresa; Ozcan, Dilara; Puxeddu, Ilaria; Öztop, Halil Mecit; Tedeschi, Tullia (2025-12-01) Proteins are essential in fighting malnutrition, supporting growth, immune system, and body functions, while providing essential amino acids. A shift towards alternative protein sources can offer a more sustainable way to ...
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...
A green sustainable insight for waste management: Recycling of banana peel as a functional ingredient Kezer, Gizem; Yusufoğlu, Büşra; Namlı, Serap; Zhao, Tianyang; Ziora, Zyta M.; Esatbeyoglu, Tuba (2025-12-01) Banana peel (BP) has historically been considered an agricultural waste with no significant use. However, its rich content of dietary fiber, antioxidants, phenolic compounds, and essential nutrients has recently attracted ...
Tailoring polysaccharide-based aerogels for potential food applications: Structural and hydration characterization by NMR relaxometry and diffusometry Namlı, Serap; Güven, Özge; Gradišek, Anton; Gurikov, Pavel; Sebastião, Pedro J.; Apih, Tomaž; Smirnova, Irina; Öztop, Halil Mecit (2025-12-01) Polysaccharide-based aerogels are promising candidates for food-related applications due to their high surface area, adjustable porosity, biocompatibility, and biodegradability. The present study investigated chitosan, sod...
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...
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...
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...
Antioxidant, Antidiabetic, Anti-Obesity, and Anti-Inflammatory Activity of Tomato-Based Functional Snack Bars Enriched with Pea and RuBisCO Proteins Tomassi, Elena; Gabriele, Morena; Sgalippa, Agnese; Gül, Muhammed Rasim; Taş, Ozan; Öztop, Halil Mecit; Pucci, Laura (2025-09-01) Snack bars are convenient, ready-to-eat foods with various natural ingredients and may serve as functional foods, offering bioactive phytochemicals. In this study, tomato-based snack bars enriched in plant proteins were ev...
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...

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