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    A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin
    (Springer, 2025) Biltekin, Suheyla Ilgun; Demir, Aysel Elik; Yanik, Derya Kocak; Gogus, Fahrettin
    Pectin is a valuable polysaccharide used in the food industry as a gelling, stabilizing, and emulsifying agent. It is one of the main components found in fruits and vegetables; however, it is mostly disposed of as waste during their processing. This study aims to optimize the extraction conditions of pectin from black carrot pomace by microwave-assisted high-pressure CO2/H2O method. This novel technique is based on the use of a combination of microwave with pressurized CO2 in water to increase extraction yield and produce high-quality pectin. The effects of temperature (95-130 degrees C), time (2-12 min), and liquid/solid ratio (15-30 ml/g) on pectin yield were examined by using RSM. Optimum conditions obtained for microwave-assisted high-pressure CO2/H2O extraction were 130 degrees C of temperature, 2.0 min of extraction time, and 22.5:1 ml/g of liquid-to-solid ratio, which yielded a pectin recovery of 28.4%. The use of microwave-assisted high-pressure CO2/H2O extraction technique allowed 45% higher pectin recovery and about 97% time saving compared to the conventional acid hydrolysis method using acidified water (0.1 N HCl) (yield 19.55% and time 90 min). Pectin extracted by microwave-assisted high-pressure CO2/H2O was found to possess better characteristics compared to conventionally extracted pectin in terms of composition and physical, chemical, emulsion, and flow properties.
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    Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
    (Mdpi, 2023) Turan, Sinem; Demir, Aysel Elik; Gogus, Fahrettin; Yanik, Derya Kocak
    In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA-RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and 10 cm) and compaction density (similar to 0.45, similar to 0.60 and similar to 0.82 g/cm(3)) on drying rate have been evaluated. The best drying, with a higher drying efficiency, was obtained with 1 kg of sample weight and a 10 cm product thickness, similar to 0.45 g/cm(3) compaction density and 105 mm electrode distance. Moreover, the results showed that the compaction density significantly affects the drying rate. The drying time was prolonged by approximately four times by increasing the compaction density from similar to 0.45 to similar to 0.82 g/cm(3). The drying rate of olive pomace in HA-RF drying was compared with drying performed using hot air (HA) and radiofrequency (RF). The results revealed that HA-RF application reduced the drying time by almost 1.7 times compared to hot air drying and by about 2.7 times compared to radiofrequency. The peroxide value, free fatty acid content, p-anisidine value, polyaromatic hydrocarbon content, L*, a*, b*, chlorophyll and total carotenoid content of the oil extracted from the olive pomace dried under the best drying conditions were 1.09%, 12.2 meq O-2/kg oil, 3.01, <1 ppb, 38.6, 7.5, 62.56, 105.25 mg pheophytin a/kg oil, 2.85 mg/kg oil, respectively. The drying of olive pomace in a hot-air-assisted radio frequency system could be an alternative way to ensure the safe and rapid drying of olive pomace.
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    Öğe
    Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel
    (Springer Heidelberg, 2023) Elik, Aysel; Armagan, Hikmet Sabri; Gogus, Fahrettin; Oboturova, Natalya; Nagdalian, Andrey; Smaoui, Slim; Shariati, Mohammad Ali
    The aims of the study were to dry orange peel (OP) by radio frequency-assisted hot air drying (RF-HAD) and conventional hot air drying (HAD), and to investigate the drying efficiency of the drying methods and quality parameters of dried waste. Various electrode gaps (60, 70, and 80 mm) and sample thicknesses (10, 30, and 50 mm) were studied to investigate the effect of RF-HAD on drying characteristics of OP. RF-HAD method showed a shorter drying time (about 74% decrease in the drying time) than HAD method. The electrode gap of 70 mm and the sample thickness of 30 mm were determined as the best conditions of RF-HAD due to providing shorter drying time and better sample quality. Moreover, the samples dried by RF-HAD method had better quality properties (color values, total polyphenol content, total carotene content, ascorbic acid content, antioxidant activity, water retention capacity, flow behavior) than those dried by HAD method. Therefore, outputs of this effective drying technique in terms of time and quality are essential to recover the valuable components from OP.
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    Pistachio hull as an alternative pectin source: its extraction and use in oil in water emulsion system
    (Taylor & Francis Inc, 2023) Baris, Sehra; Elik, Aysel; Gogus, Fahrettin; Yanik, Derya Kocak
    In this study, pectin was extracted from the pistachio hull using two methods: conventional extraction and ultrasound-assisted extraction. Water and citric acid solution were tested separately as extraction solvents in both conventional and ultrasound methods. The highest yield (32.3 +/- 1.44%) was obtained using a citric acid solution in the conventional extraction method. The pectin extracted with this method had 38.94 g acid per 100 g dry pectin extract. The galacturonic acid and ash contents were 65.81 +/- 1.51 and 1.57 +/- 0.03%, respectively. The pistachio hull pectin was under the low methoxy pectin group with a 19.29 +/- 0.41% degree of esterification. The emulsifying property of the pectin extracted was investigated in an oil-in-water emulsion system at six different pectin concentrations (2, 4, 5, 6, 8, and 10% w/w) and at a fixed oil ratio (20% w/w). Emulsion performance was investigated in terms of emulsion stability, microstructural characteristics, droplet size, and rheological properties. The most stable emulsion was obtained at a 6% pectin concentration. The emulsifying activity index, emulsion stability index, droplet size, consistency index, and flow behavior index were 172.85 +/- 0.59 m(2)/g, 158.28 +/- 3.41 min, 6.08 +/- 0.04 mu m, 0.72 +/- 0.001 Pa center dot s(n), and 0.752 +/- 0.005 at this concentration, respectively.