Naciye Kutlu Kantar

Bayburt University · Department of Food Processing

In this study, ultrasonication extraction of some bioactive compounds from green coffee beans was optimized with the response surface method using Box‐Behnken experimental design. The best condition was selected as 90.90 W ultrasonic power, 33.63 min sonication time and 30 % solid concentration. The responses obtained under optimum conditions had T...

This study aimed to investigate the ultrasound‐assisted extraction of bioactive compounds from persimmon (Diospyros kaki) calyx by deep eutectic solvents (DES) with different molar ratios. For this reason, the prepared DES extracts’ total phenolic–flavonoid compounds and antioxidant activities (1,1‐diphenyl‐2‐picrilhydrazyl radical scavenging activ...

In this study, the aim was to optimize the extraction conditions (molar ratio, time, temperature) in order to maximize the total individual amino acid (TAA) yield from bee bread, which is a fermented bee product, using choline chloride-acetic acid deep eutectic solvent (DES). In addition to the phenolic profile and amino acid profile investigated b...

In this study, it was aimed to examine the capacity of deep eutectic solvents (DESs) with different contents to extract bioactive compounds from tarragon (Artemisia dracunculus L.) plant. For this reason, the total phenolic-flavonoid substance, total proanthocyanidin content and antioxidant/antimicrobial activities of the prepared DES extracts were...

Although amino acids are found in minor proportions in the composition of honey, they are among the important compound groups used in the evaluation of its quality. Proline constitutes approximately 85% of the amino acid composition of honey. Therefore, the quantitative determination of this amino acid in honey samples is used by many national/inte...

In this study, different solvent types were evaluated in obtaining bioactive compounds from rhubarb (Rheum ribes) roots. Deep eutectic solvents prepared with choline chloride and lactic acid in different molar ratios (1:1, 1:2, 1:3) and water were used, as green solvents The total phenolic compounds were found to be high with deep eutectic solvent...

Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent additions to the thermal and non-thermal methods for enzyme inactivation. However, these techniques stand out in their effectiveness and versatility for the treatment of a wi...

The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and sa...

In this study, it was aimed to determine the effect of different drying methods (with microwave and hot air) on the change of color values as well as the nutrient and bioactive content of fresh bee bread. In addition, drying characteristics were investigated. Microwave and hot air drying were applied at different microwave powers (210, 350, and 490...

One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mas...

In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100 and 130 ºC for 1 h) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant ac...

In recent years, there has been increasing interest in green extraction methods and green solvents due to their many advantages. In this study, the effects of an ultrasonic extraction method and deep eutectic solvents (DESs) on the extraction of different bioactive substances from bee pollen were investigated. In this regard, the effects of process...

Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easil...

Deep eutectic solvents (DESs) are known as environmentally-friendly solvents that have emerged as an alternative to conventional organic solvents in recent years. In this study, the effects of ten different DESs on the extraction of bioactive components from the Hypericum perforatum were investigated. Total phenolic content, total flavonoid content...

In this study, the variation of pH and electrical conductivity values of 6 different deep eutectic solvents (choline chloride-acetic acid, choline chloride-urea, choline chloride-citric acid, choline chloride-glycerol, choline chloride-lactic acid, and glycerol-citric acid) most likely to be used in food processes with temperature (25 °C, 50 °C and...

In this study, ultrasound extraction of bioactive compounds from tarragon was examined as a sustainable technology. Pure water, which is a green solvent, was used as solvent. Box–Behnken was used in the experimental design, and ultrasonic power, extraction time and solvent-to-sample ratio were determined to be independent variables. The physicochem...

In this study, deep eutectic solvents (DESs) were prepared using choline-chloride as the hydrogen-bond acceptor and glycerol, formic acid and acetic acid as the hydrogen-bond donor. The effect of different process parameters such as molar ratio (1:2, 1:3 and 1:4), water content (15%, 30% and 45%), temperature (25, 50 and 75 °C) and frequency on die...

Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many adva...

In this study, phenolic compounds were extracted from hawthorn fruit using microwave (MAE) and ultrasound assisted extraction (UAE) methods. The MAE was applied at different solids ratios, different extraction times and different microwave powers. UAE was applied at different solids ratios and sonication times. The maceration method was used as the...

In this study, total phenolic compounds (TPC) from cornelian cherry were extracted by using maceration (ME), ultrasonic (UE) and ohmic heating assisted ultrasonic extraction (OAUE) methods. ME was used as a control group. It was observed that the ultrasound was effective on the yield of TPC in extraction and the effect was increased when this metho...

In this study, the ohmic heating system was used as a novel application for osmotic dehydration of quince. After osmotic dehydration, samples were dried by microwave. In this regard, the effects of process variables such as electrical field strengths (20, 30 and 40 V/cm), holding time (10, 20 and 30 minutes), microwave power (90, 180 and 270 W) and...

In this study, it was aimed to extract bioactive compounds (phenolics and anthocyanins) from cornelian cherry (Cornus mas L.) using microwave (ME) and ohmic heating assisted microwave extraction (OH-ME) as an alternative to maceration (M). Total phenolic compound (TPC), total monomeric anthocyanin content (TMAC), antioxidant activity (AA), water-so...

Ozmotik dehidrasyon, gıda ürünlerinde suyun uzaklaştırılması, aynı zamanda çeşitli çözünen maddelerin (tuz, şeker vb.) emilimi için uygulanan ve termal olmayan, kısmi kurutma işlemidir. Ozmotik dehidrasyon işleminde, daha düşük su aktivitesine sahip bir son ürün elde etmek için, gıda materyali yüksek konsantrasyonda bir çözeltiye daldırılmaktadır....

Çevre bilincinin her geçen gün artmasıyla, son yıllarda yeşil teknoloji kavramı daha da önem kazanmıştır. Bu kapsamda, tehlikeli maddelerin üretiminin ve tüketiminin azaltılması, harcanan enerji miktarının indirgenmesi ve yenilenebilir kaynakların kullanımının arttırılması amaçlamaktadır. Gıda, kimya ve ilaç endüstrisinde yaygın olarak kullanılan g...

In this study, effects of ohmic pretreatment on the drying rates and color kinetics of apple were investigated. Apple slices were treated at different electric field strengths (20-30 and 40 V/cm) at 60°C for 1 min. Drying process was applied at 60˚C-2 m/s by using a tray-dryer. ΔE and moisture content were calculated. These values were fitted to th...

Microwave-assisted extraction (MAE) is commonly used in recent years as an innovative approach to enhancing the quality of extracts while decreasing the extraction time and the solvent consumption in comparison to conventional techniques. In this study, the influence of microwave power, solid concentration and extraction time on total phenolic cont...

The aim of the study was to dry zucchini (Cucurbita pepo) by two di�erent methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The e�ect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematica...

Extraction is an important method for analytical and industrial applications. The studies related to this subject mostly focus on the extraction of compounds such as anthocyanins, phenolic compounds which can be used for the production of functional foods. It is important to protect not only the extracted compounds from the adverse effects of extra...

The purpose of the study was to determine the effects of different temperatures (40, 50 and 60 °C) and air velocities (1 and 2 m/s) on shrinkage, porosity, pore size distribution, color and microstructure of orange peel. Empirical models were also proposed to predict shrinkage and porosity as a function of moisture. A strong negative correlation wa...

The objective of this study was to determine the effectiveness of different organic acids (maleic, succinic and oxalic acid) on enzymatic hydrolysis and fermentation yields of wheat straw. It was also aimed to optimize the process conditions (temperature, acid concentration and pretreatment time) by using response surface methodology (RSM). In line...

Celiac disease, which is also known as gluten intolerance is one of the most widespread food intolerances. The only cure for this illness is a lifelong gluten-free diet. For this reason, new gluten-free formulations attract the attention of researchers. Moreover, microwave technology has been investigated as an alternative baking method for gluten-...

In this study, eggplant (Solanum melongena) slices were dried with two different methods (tray dryer (TD) and microwave (MW)) using different temperatures (60, 70 and 80°C) and MW powers (180, 450 and 720 W). The effects of drying parameters on some drying characteristics of eggplant were determined. Thirteen mathematical models available in the li...

In this study, cherry tomatoes (Lycopersicon esculentum var. Cerasiforme) were dried with two different methods (tray dryer (TD) and microwave (MW)) using different temperatures (60, 70 and 80 °C)-MW powers (140, 210 and 280 W). The effects of drying parameters on some drying characteristics of cherry tomatoes were investigated. Thirteen mathematic...

Drying is one of the most complicated food processes which include simultaneous heat and mass transfer. It is generally defined as the removal of moisture from food. The microbial and enzyme activity in dry food products are quite low due to reduced water activity. Therefore, drying is widely preferred in long term storage of foods. The drying mech...