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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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    Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying
    (Mdpi, 2023) Yaman, Delal Meryem; Yanik, Derya Kocak; Demir, Aysel Elik; Karka, Hicran Uzun; Guclu, Gamze; Selli, Serkan; Kelebek, Hasim
    The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, a-pinene and linalool stood out with near-perfect retention rates, close to 100%.
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    Öğe
    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
    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.