Beraat Ozcelik

Omega-3 fatty acids as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential and must be obtained from diet. Omega-3 polyunsaturated fatty acids (PUFAs) have been identified as providing potential health benefits when consumed regularly at appropriate concentration. However, oxidation of omega-3 PUFAs is the most important challenge during storage and processing of them. When oxidized the long chain molecules break down eventually forming small molecules including alcohols, aldehydes, and ketones that can render a product unacceptable in terms of sensory attributes. In this study, omega-3 oil from fish can be stabilized against oxidation using a variety of encapsulation technologies. High pressure homogenization has been used for nanoencapsulation and found to be commercially useful for fortifying foods with long-chain omega-3 containing oils. Sodium caseinate and gum arabic were used to form nanosized complexes with omega-3 converted to powder of micr...

Cultivar characterization of Aegean olive oils (cv. Ayvalik and Memecik) based on their volatile compounds was carried out. The main volatile compounds detected in the Aegean olive oils were the C6 compounds derived from polyunsaturated fatty acids through the lipoxygenase pathway. The C6 aldehydes and C6 alcohols contributing to the green and fruity sensory notes of olive oil were determined

An optimized formulation was developed for the preparation of an `ice-sage tea' which might be considered to be a new healthy functional product and designed as an alternative to other cold-served drinks in the market. A central composite design was used for modeling of the experiment with two independent variables (extraction time and blending ratios of two different sage varieties:

Pomegranate fruit and pomegranate juices (PJs) have taken great attention for their health benefits in the last years. The purpose of this study is to analyse the antioxidant activities, along with the organic acid and sugar contents of pomegranate juices sold in the Turkish markets. In the ...

Eggs are a natural, an excellent and inexpensive source of easy to digest, high quality proteins that can play an important role in the diets. It is one of the most consumed foods worldwide due to their multifunctional (e.g. foaming, gelling and emulsifying) properties. Recent research has shown that moderate egg consumption - up to one a day - does not increase heart disease risk in healthy individuals. It is increasingly believed that consumption of egg dietary cholesterol is harmless. However, according to some recent studies, egg yolk consumption appears to damage and thicken the arteries, almost to the same degree as smoking. For people who have diabetes and heart disease, it is best to limit egg consumption to no more than three yolks per week.
The present study investigates the production of cholesterol reduced egg yolk using β-cyclodextrine (BCD) treatment and its effects on protein, carbohydrate, lipid, pH, ash, dry matter, cholesterol value and colour properties. The proximate composition analysis of cholesterol reduced egg yolk showed lower values in protein, fat, ash and dry matter. The cholesterol removal of egg yolk was 83%. The color properties of the samples compared with a fresh egg yolk and commercial pasteurized liquid egg yolk product indicated that the samples had significantly lower values of lightness (29.41±0.01) and higher values of yellowness (14.85±0.01). While fresh egg yolk and pasteurized liquid egg yolk have presented results of lightness (33.31±0.01, 31.85±0.05). This investigation supports the potential use of cholesterol reduced egg yolk by crosslinked with β-cyclodextrine (BCD) as functional ingredient in food industry.
Keywords: egg, egg yolk, cholesterol, β-cyclodextrine, physicochemical properties, color properties.