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    A review of valorization of agricultural waste for the synthesis of cellulose membranes: Separation of organic, inorganic, and microbial pollutants
    (Elsevier, 2024) Sharma, Madhu; Bains, Aarti; Dhull, Sanju Bala; Ali, Nemat; Rashid, Summya; Elossaily, Gehan M.; Chawla, Prince; Gökşen, Gülden
    Agricultural waste presents a significant environmental challenge due to improper disposal and management practices, contributing to soil degradation, biodiversity loss, and pollution of water and air resources. To address these issues, there is a growing emphasis on the valorization of agricultural waste. Cellulose, a major component of agricultural waste, offers promising opportunities for resource utilization due to its unique properties, including biodegradability, biocompatibility, and renewability. Thus, this review explored various types of agricultural waste, their chemical composition, and pretreatment methods for cellulose extraction. It also highlights the significance of rice straw, sugarcane bagasse, and other agricultural residues as cellulose-rich resources. Among the various membrane fabrication techniques, phase inversion is highly effective for creating porous membranes with controlled thickness and uniformity, while electrospinning produces nanofibrous membranes with high surface area and exceptional mechanical properties. The review further explores the separation of pollutants including using cellulose membranes, demonstrating their potential in environmental remediation. Hence, by valorizing agricultural residues into functional materials, this approach addresses the challenge of agricultural waste management and contributes to the development of innovative solutions for pollution control and water treatment.
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    Effect of Adding Nanofibers into Sunflower (Helianthus annuus) Oil on Oil Viscosity
    (Sidas Medya A.S., 2023) Gökşen, Gülden; Tucker, Nick
    The significant effect of the addition of very small proportions of nanofibres and nano-particulates on the physical and mechanical properties of solid materials has been long observed and described. The effect of addition of electrospun fibres on the physical properties of liquid has not been so widely examined. In this paper, the effect of the addition of polyvinyl alcohol (PVOH), and zein nanofibers in sunflower (Helianthus annuus) oil on its viscosity was observed and quantified. For a given amount of material, a trend of increasing effectiveness was found as fibre diameter reduced. The addition of 0.01% (by mass) of fibre increased the kinematic viscosity of oil samples by 15%. The presence of fibre in oil was confirmed by light microscopy whilst the size of the fibres was measured by the analysis of scanning electron microscope images (SEM). This phenomenon of a low concentration of nanofibers significantly increasing viscosity may find practical applications as a foodstuff thickener. © 2023 Sidas Medya A.S.. All Rights Reserved.
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    Effect of process parameters on the rheological properties of banana (Musa acuminata) fiber and optimization using response surface methodology
    (Elsevier, 2024) Pandey, Shubham; Naik R.K.; Pandey, Vinay Kumar; Srivastava, Shivangi; Pandey, Shivam; Rustagi, Sarvesh; Gökşen, Gülden
    The labor-intensive, time-consuming, and uneconomical nature of manually extracting banana (Musa acuminata) fibers from pseudo-stem sheaths has prompted the exploration of automation as a solution. This study focuses on automating the feeding process of banana pseudostem sheaths using a quick return mechanism, which is more effective than other approaches. A comprehensive study was conducted to assess the impact of key process parameters, namely the decorticator (480–540 rpm), roller speed (50–80 rpm), and clearance between rollers (2–4 mm), on the mechanical properties of the extracted banana fiber. The Response Surface Methodology (RSM) was employed for the experimental design and analysis of data, and the mechanical properties under investigation included the tensile strength, Young's modulus, and strain percentage of the banana fiber. The results revealed that the decorticator speed, roller speed, and clearance between rollers are significantly influenced by their mechanical properties. Herein, the optimal process parameter values are identified as follows: a decorticator speed of 510 rpm, roller speed of 65 rpm, and clearance of 3 mm between rollers. The mechanical characterization of the optimized banana fiber exhibited impressive properties, with an ultimate tensile strength of 679.48 MPa, Young's modulus of 25.47 GPa, and strain of 3 %. This study demonstrates that automation coupled with systematic parameter optimization can enhance the mechanical attributes of banana fibers. This research not only addresses the challenges of manual extraction, but also advances the understanding of how process parameters affect banana fiber quality, thereby facilitating the utilization of this natural fiber in various industrial applications.
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    Exploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development
    (Elsevier, 2024) Patil, Nikhil Dnyaneshwar; Thakur, Sweezee; Bains, Aarti; Kaur, Sawinder; Ali, Nemat; Arora, Rahul; Parvez, Mohammad Khalid; Gökşen, Gülden; Janghu, Sandeep; Chawla, Prince
    The study evaluates the interaction between Calocybe indica mushroom polyphenols (phenolic acid) and kidney bean protein (KBPM), aiming to enhance vegan food quality. The mushrooms exhibited a carbohydrate content of 3.65%, an antioxidant activity of 55.04 ± 0.17%, and a phenolic content of 4.86 mg GAE/g. Caffeic and cinnamic acids were identified through high-pressure liquid chromatography. Various concentrations of KBPM were tested at phenolic acid concentrations of 0.025, 0.050, 0.1, 0.2, 0.4, 0.8, and 1%, among these, KBPM 0.2 demonstrated the highest binding efficiency of 99.40 ± 0.05%. Notably, this complex improved the protein's functional properties, such as solubility by 11.43%, water and oil holding capacities by 10.62% and 22.04%, and emulsion capacity and stability by 3.69% and 5.83%, respectively, compared to the native protein. The protein-phenolic acid complex also enhanced thermal stability, surface charge, amino acid content, and reduced particle size compared to native protein. These enhancements also improved protein digestibility and sensory attributes in a fruit-based smoothie.
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    Functionality modulation of starch from lotus rhizome using single and dual physical modification
    (Elsevier, 2024) Dhull, Sanju Bala; Antika, Chandak; Gökşen, Gülden; Chawla, Prince; Al Obaid, Sami; Ansari, Mohammad Javed
    The effects of ultrasonication (US) assisted by pre- and post-treatment of heat-moisture treatment (HMT) on physicochemical, rheological, pasting, digestive, and thermal properties of lotus rhizome (LR) starch were investigated in this study. All treatments decreased the swelling power, amylose content, and peak viscosity except for the ultrasonicated sample when compared with native LR starch. All treatments showed similar diffraction patterns with different intensities. FTIR spectra characteristic peaks did not emerge or disappear after single and dual modifications. Storage modulus (G?) is greater than loss modulus (G?) for all LR starch gel samples demonstrating their elastic character. Moreover, ?Hgel (253.1–303.7 J/g) increased in all treatments. Dual modification (HMT & US) significantly enhanced resistant starch and reduced SDS in LR starches. These results could be beneficial for promoting ultrasound processing for potential uses in the food industry and starch production.
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    Green and smart packaging of food
    (wiley, 2022) Gökşen, Gülden; Boyaci, Derya; Tucker, Nick
    Food packaging materials are generally categorized as either glass, metal, paper or plastic, and of these plastic materials have been researched most intensively to improve sustainability. The concept of green packaging implies that sustainable packaging materials having a minimum impact on the environment, human health and safety. The mechanical properties of biodegradable materials depend on chemical composition, polymer architecture, processing conditions, storage and aging. Barrier properties of food packaging materials are critical if a prolonged shelf life is to be maintained. Green packaging materials with active properties can extend shelf life of the foods by preventing microbial and chemical deterioration. To evaluate the environmental performance of a green packaging material, life-cycle assessment is standardized in ISO 14000 and ASTM D7075. The last category of smart packaging systems is data carriers which are used to improve information transfer efficiency and good communication between the manufacturer and the customer. © 2022 John Wiley & Sons Ltd.
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    Piyasadan Temin Edilen Defne Uçucu Yağlarının Kalite Özelliklerinin Karşılaştırılması ve Antimikrobiyal Özelliklerinin Belirlenmesi
    (2022) Gökşen, Gülden; Eser, Esma; Ekiz, H. İbrahim
    Son yıllarda defne yaprağı bitkisinden elde edilen uçucu yağın gıda, kozmetik, eczacılık, aromaterapi gibi farklı alanlarda kullanılması sonucu, üreticiler daha ucuz maliyetle daha fazla üretim arayışı içerisine girmiştir. Uçucu yağ eldesinde kullanılan yöntemin pahalı olması nedeniyle sabit yağlar veya farklı uçucu yağlar ile karıştırma yapılmaktadır.Bu çalışmada on farklı firmaya ait defneyaprağı uçucu yağı piyasadan temin edilmiştir. Standart olarak hidrodistilasyon yöntemi ile elde edilen defne yaprağı uçucu yağı ile firmalara ait uçucu yağların fiziko-kimyasal özellikleri ve antimikrobiyal aktiviteleri belirlenmiş ve karşılaştırılmıştır. Analiz sonuçlarına göre piyasadan temin edilen uçucu yağlardan bazılarının, standart olarak kullanılan uçucu yağ ile farklı olduğu görülmüştür. Sadece bir firmanın antimikrobiyal aktivite sonuçları benzerlik göstermektedir. Hatta bazı firmaların sabit yağlar/başka uçucu yağlar/çözücü kimyasal maddeler ile karıştırma yaptığı belirlenmiştir. Analiz sonuçları bütün uçucu yağlarda farklılık göstermektedir.
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    The Future Trend Natural Preservatives in the Food System: Essential Oils
    (Osman SAĞDIÇ, 2021) Gökşen, Gülden; Gümüş, Pınar
    Essential oils mainly used in food industry for food preservation are a main source of many bioactive compounds, which have antioxidant property, antimicrobial activity and also flavoring agents. Natural preservatives used in food products are suitable to be used for food preservation in order to extend the shelf-life and maintain the quality of foods. In this preservative application, more alternative approaches is required in order to meet consumer demands, establish food quality and preserve food products from environmental factors and maintain safety of foods due to increasing consumer awareness for healthy food products. This study presents an overview of essential oils and use of essential oils in the preservation of food products and also the most recent researches on essential oils incorporate into the food system.
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    Zeytin Yaprağı Ekstraktının Nanoenkapsülasyonu, Elektroeğirme Proses Optimizasyonu ve Karakterizasyonu
    (2023) Gökşen, Gülden; Bakachan, Çağla; Ekiz, Hacı İbrahim
    Bu çalışmada zeytin yaprağında bulunan ve zeytin yaprağının yüksek fenolik içeriği sayesinde antioksidan, antifungal, antimikrobiyal, antidiyabetik özellikler kazandıran bileşiklerin ekstrakte edilmesi sonucu elde edilen özütlerin dış etkenlerden korunması ve stabilitesinin sağlanması amacıyla elektroeğirme yöntemi kullanılarak kapsüle edilmiştir. Enkapsülasyon işlemi için biyobozunur bir polimer olan polivinil alkol (PVA) kullanılarak zeytin yaprağı ekstraktı içeren nanolifler üretilmiştir. Elde edilen nanoliflerin taramalı elektron mikroskobu (SEM) ile morfolojik yapıları incelenerek voltaj, toplayıcı plaka ile şırınga ucundaki mesafe ve akış hızının etkileri gözlemlenmiştir. Daha önce yapılan çalışmaların incelenmesi ve boncuksuz, sürekli üretimin sağlanabildiği değer aralıkları belirlenerek üretime başlanmıştır. Voltaj aralığı 17.5 kV ile 19.5 kV, uzaklık 10 cm ile 14 cm, akış hızı 0.4 ml/sa ile 0.6 ml/sa aralığında belirlenerek üretim yapılmıştır. Sonuçlara göre boncuksuz, homojen dağılımlı düzgün bir nanolif yapısının eldesi için uygun değerler akış hızı 0.50 ml/saat, voltaj 18.75 kV ve uzaklık 12 cm olarak belirlenmiştir. Optimum koşullarda üretilen nanolifin enkapsülasyon verimi ve yükleme kapasitesi sırasıyla 78.53% ve 7.86% bulunmuştur. Ayrıca Fourier Dönüşümlü Kızılötesi Spektroskopisi (FTIR) analizyle zeytin yaprağı ekstraktının enkapsüle edildiği moleküler arası etkileşim ile de belirlenmiştir.