Esra Dogu-Baykut

Istanbul Medeniyet University, Istanbul, Turkey · Gastronomy and Culinary Arts

Microbial contamination of spices, especially black pepper, may sometimes reach as high as 8 log cfu/g, which can cause a major problem in the quality and safety of foods they are added. This study aimed to explore the potential of ultraviolet C (UV-C) light and ozone for decontamination of black pepper seeds. Ozone (15 ppm for 1 h) and UV-C (28.8...

Salmon meat samples were treated with nanofibers fabricated from only black seed oil or black seed oil combined with curcumin (NFBO and NFBOC, respectively) and cooked using a sous vide (SV) technique at 70 °C for 20 min. Nanofiber diameters ranged from 387.1 to 720 nm. At Day 43, flavor scores of NFBO‐ and NFBOC‐treated samples were 5.50 and 6.0,...

Alternative and cost‐effective decontamination methods for dehydrated herbs and spices are subject of interest in industry. In this work, a fluidized bed ultraviolet (UV‐C) system was tested for decontamination of dehydrated thyme. The samples were exposed to UV‐C radiation at 254 nm at 25.7, 51.4, 102.8, and 205.6 J/cm² delivered at an intensity o...

This chapter reviews nutritional composition, harvesting, storage, packing, processing of spinach and lettuce. Spinach is a rich source of calcium, magnesium, phosphorus, potassium, and zinc. Flavonoids found in spinach act as antioxidants that may provide protection against oxidative stress. Spinach consumption is associated with decreased risk of...

The physical location of antioxidants in oil-in-water emulsions can have significant influence on their free radical scavenging activity and ability to inhibit lipid oxidation. We aimed to determine the effect of surfactant concentration on partitioning behavior of tocopherols (α, γ, δ) in oil-in-water emulsions. Tween 20 (0.1, 0.5 and 1%) increase...

Thyme is a good source of antioxidant compounds but it can be contaminated by microorganisms. An experimental fluid bed ultraviolet (UV) reactor was designed for microbial decontamination of thyme samples and the effect of shortwave ultraviolet light (UV-C) radiation on antioxidant properties of thyme was studied. Samples were exposed to UV-C radia...

Effects of different packaging conditions on quality of marinated chicken drumsticks stored at 4C were investigated. Chicken drumsticks were marinated and packaged in vacuum, aerobic or modified atmospheres (M1: 0% O2 + 70% CO2 + 30% N2 and M2: 5% O2 + 70% CO2 + 25% N2). Microbial (total viable count, lactic acid bacteria, yeasts and molds), chemic...

Spinach Lettuce References