Multidisciplinary, General Agricultural and Biological Sciences
18
Scopus Publications
Scopus Publications
Physicochemical, Structural, Molecular, and Thermal Characterization of Fucus vesiculosus Extract-Based Nanofibrous Mats Fatih Bildik ACS Omega, 2026 High Resolution Image Download MS PowerPoint Slide Ratios of 3:1 and 4:1 Fucus vesiculosus:zein (FV:Z) containing nanofibrous mats were designed for the first time by the electrospinning method. According to the results, electrical conductivity, surface tension, viscosity, and density are proportional to each other. Scanning electron microscopy (SEM) images depicted morphology, revealing the presence of homogeneous nanostructures. Changing the polymer ratios altered the fiber diameter, specific surface area, pore volume, and pore size. Average values of hydroxycinnamic (21.5 μgmg –1 ), quercetin (19.8 μgmg –1 ), and caffeic (16.23 μgmg –1 ) were determined to be the highest phenolic compounds in the HPLC chromatogram, serving as an important source of bioactive ingredients for food applications. Total IC50 values of FV:Z 3:1 and FV:Z 4:1 mats were 46.37 μgml –1 and 46.90 μgml –1, respectively. Total phenolic content (TPC) is also presented at higher levels in all of the ABTS and DPPH assays. Determination of the H atom in the −OH group and the carbonyl group of a carboxylic acid group of phenolic acid in the FTIR spectrum was consistent with the ABTS and DPPH results. In the FTIR spectra for nanofibrous mats, vibrations shifted toward smaller wavenumbers with stronger ionic interaction compared to the FV extract. Slightly shifted and increased peaks were observed in the spectra, confirming successful interaction between Fucus and zein. Functional groups (NH 2, COOH, and OH) allow intermolecular interactions such as H bonding. π–π stacking, π alkyly, and sulfur-containing products are detected. TGA and DSC results showed that the thermal stability of nanoencapsulated FV bioactive compounds strengthened at higher temperatures. Differences in XRD crystal patterns, such as changes in the intensities of diffraction peaks, were also recognized between samples. Overall, stability and bioactivity improved with the formation of inter/intramolecular associations. Results indicated that nanofibrous mats have potential in the nanoencapsulation and delivery of bioactives.
Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage Zafer Ceylan, Raciye Meral, Aslıhan Alav, Gülşen Berat Torusdağ, Fatih Bildik, Filiz Altay ACS Omega, 2024 In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 ± 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 °C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in ΔE values between the control and the LZn-coated samples were obtained as ≤7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.
Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets Zahra Najafi, Turgay Cetinkaya, Fatih Bildik, Filiz Altay, Neşe Şahin Yeşilçubuk Lwt, 2022 In this study, saffron extract (SE) was encapsulated in zein nanofibers (ZNs) via electrospinning and then ZNs loaded with SE (ZNLSE) were applied as a nanocoating material. The effects of different zein concentrations (15%, 25%, and 30% w/v), SE concentrations (5% and 10% w/w) and the applied voltages on the morphology of ZNs were studied. The thermal stability of ZNs decreased with the addition of SE as determined by DSC. The molecular interaction between SE and zein was confirmed by ATR-FTIR. The encapsulation efficiency of crocins and picrocrocin, in ZNLSE (10%), were 64% and 47%, respectively assessed by HPLC. The antioxidant activity of ZNLSE (56.3%) was higher than that of the ZNs as assessed by ABTS method. Chemical deterioration in the control and coated fish fillets was monitored in terms of total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), peroxide value (PV), free fatty acid (FFA) and pH. The TVBN values of the treated samples were 30% lower than those of the control group on 8th day of cold storage. The results of this study indicated that ZNLSE has a significant potential as a coating material for prolonging the shelf lives of solid foods such as fish fillets.
Identification of the functional food potency of çalkama: A traditional recipe with edible Mediterranean wild greens from Turkish cuisine Gokce Altin, Fatih Bildik, Kadriye Nur Kasapoğlu, Seda Genç, Mahmut Genç, Beraat Özçelik Mediterranean Journal of Nutrition and Metabolism, 2021 BACKGROUND: The phytochemical contents of traditional foods are necessary to further elucidate the impacts of the Mediterranean diet on health. Çalkama is traditional food prepared by using wild green plants including chard (Beta vulgaris var.cicl), wild fennel (Foeniculum vulgare spp), common mellow (Malva sylvestris L), common poppy (Papaver rhoeas L), dock (Rumex spp), common nettle (Urtica dioica L), sow-thistle (Sonchus asper (L) Hill), common stork’s bill (Erodium circutarium (L)L Hér) and wild leek (Allium ampeloprasum L). OBJECTIVE: In this research, the antioxidant activity and the flavonoid and phenolic acid composition were separately analyzed for each plant and çalkama. METHODS: Total phenolic content, total flavonoid content and total antioxidant capacity of each plant and çalkama were measured spectrophotometric assays. Ultra-fast liquid chromatography (UFLC) was performed to detect specific flavonoid groups. RESULTS: It was detected that one portion of çalkama (100 g) contained approximately 250 mg of flavonoids. Particularly, quercetin and apigenin contributed to the main flavonoid source and chlorogenic acid was the major phenolic acid in çalkama. CONCLUSIONS: According to our findings, this food can be considered as a good phenolic and flavonoid source which protects its high antioxidant capacity through preparation and cooking processes.
