Browsing by Author "Aşkin Uzel, Ruhan"

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Citation - WoS: 10
Citation - Scopus: 12
A practical method for isolation of phenolic compounds from black carrot utilizing pressurized water extraction with in-site particle generation in hot air assistance
(ELSEVIER SCIENCE BV, 2017) Ruhan Askin Uzel; Uzel, Ruhan Askin; Aşkin Uzel, Ruhan
Anthocyanins and related phenolic compounds can be extracted from highly pigmented garden vegetables and their by-products using subcritical water with or without a secondary co-solvent ethanol. Carrot being one of the richest vegetables for its natural components is well known for its high phenolic content. The present study is concerned with the study of bioactive compound profile of black carrot. Extracted phenolic compounds were recovered in powdered form by establishing a novel system capable of doing subcritical water extraction along with powdered particle production. Pressurized water extraction was carried out at 10 and 20 MPa and at temperatures ranging from 40 to 100 degrees C. The extraction efficiencies in terms of anthocyanin recovery were compared with respect to the extraction parameters employed and the product was fed to air assisted particle formation system to investigate the process functions the effect of temperature and pressure on the resultant particle as well. (C) 2016 Elsevier B.V. All rights reserved.
Citation - WoS: 4
Citation - Scopus: 5
Preservation of sweet red pepper paste quality: effect of packing material ozone gas and protective agent use
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2018) Ruhan Askin Uzel; Aşkin Uzel, Ruhan
Unlike conventional methods sweet red pepper paste was produced by various techniques in assistance of various starter cultures. Products were stored at 37 degrees C for 60 days. Salinity acidity color change invert sugar brown pigment formation parameters were determined during storage period. Microbiological statistical and sensory evaluation methods were also applied and the effects of Polyethylene Terephthalate (PET) and Polypropylene (PP) at different filling temperatures with and without protective agents were investigated. E. coli was not detected at any production stage. Samples treated with protective agents at higher temperature was found to be best with respect to panelists' flavor and color quality scores in PP support as a result of deterioration has occurred in samples with PET material. The results provide a basis for increasing active components and functional activity in pepper paste production by controlling packing material and ozone gas release considering chemical and sensory properties.