Browsing by Author "Altay Ö."

Now showing 1 - 3 of 3
  • No Thumbnail Available
    Item
    An overview of high-temperature food processes
    (Elsevier, 2022) İlter I.; Altay Ö.; Köprüalan Ö.; Kaymak Ertekin F.; Jafari S.M.
    The impact of heat on food processing is important for improving the sensory and nutritional characteristics of foods while also increasing the shelf life by decreasing enzymatic and biochemical degradation reactions and removing water from the food structure. In addition to the positive features of heat application, it should also be considered that it requires high operating costs. The high-temperature food processing methods reviewed in this chapter include cooking, baking, roasting, frying, and thawing, which are unit operations in which heat is applied to foods to increase the shelf life or to improve the eating quality. In this chapter, first, the theoretical basis of the food processing operations is described. Then, processing parameters and the influence of the unit operations on the physicochemical and nutritional properties of foods are indicated. The methods and equipment used to apply these theoretical principles into practice are described in detail, and new technologies providing energy savings, lower labor costs, and improving product quality are discussed in the following sections. © 2023 Elsevier Inc. All rights reserved.
  • No Thumbnail Available
    Item
    Vitamin delivery systems by spray-drying encapsulation within plant protein-based carriers: A review
    (Elsevier Ltd, 2023) Köprüalan Aydın Ö.; Baysan U.; Altay Ö.; İlter Baysan I.; Kaymak Ertekin F.; Jafari S.M.
    Vitamins are essential nutrients involved in a wide range of biological functions in the human body. Since vitamins are required for optimal metabolism, development, and maintenance, most of them must be taken from a diet. However, vitamins are extremely sensitive to oxidation, light, moisture, heat, and free radicals, thus, during processing and storage, they may entirely or partially deteriorate. Encapsulation makes it possible to protect sensitive vitamins in coating materials and preserves them against color loss, quick deterioration, and activity loss by increasing vitamin stability especially in liquid medium. It is important to improve the retention of vitamins in the foods and offer regulated release during digestion by applying particular encapsulation techniques, such as spray drying (SD) and appropriate carrier materials including plant-based proteins. SD is a relatively inexpensive, rapid, adaptable, and simple processing method utilized in the food sector for high-quality encapsulated bioactive ingredients. This review examines the use of SD encapsulation for both water- and fat-soluble vitamins, particularly with carriers derived from plant proteins. © 2023 Elsevier Ltd
  • No Thumbnail Available
    Item
    Spray drying encapsulation of essential oils; process efficiency, formulation strategies, and applications
    (Taylor and Francis Ltd., 2024) Altay Ö.; Köprüalan Ö.; İlter I.; Koç M.; Ertekin F.K.; Jafari S.M.
    Essential oils (EOs) have many beneficial qualities, including antimicrobial, antioxidant, antiviral, and antifungal activities, along with good aroma, which have played a significant role in pharmaceutical, textile, and food industries. However, their high volatility and sensibility to external factors, as well as susceptibility to deterioration caused by environmental and storage conditions, or even common processing, and consequently limited water solubility, makes it difficult to incorporate them into aqueous food matrices and limits their industrial application. Spray-drying encapsulation has been proposed as a solution and a challenging research field to retard oil oxidation, extend EO’s shelf life, improve their physicochemical stability, achieve controlled release, suggest novel uses, and therefore boost their added value. The objective of this review is to discuss various used wall materials, infeed emulsion properties, the main formulation and process variables affecting the physicochemical properties and release characteristics of the EOs-loaded particles obtained by spray-drying, the stability of EOs during storage, and the applications of encapsulated EOs powders in foods and nutrition, pharmaceuticals, and textile industries. The current review also summarizes recent advances in spray drying approaches for improving encapsulation efficiency, flavor retention, controlled release, and applicability of encapsulated EOs, thereby expanding their use and functionalities. © 2022 Taylor & Francis Group, LLC.