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Percorrer por autor "Tas, Ozan"

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  • Bacterial lipopeptides from bacillus: natural biostructuring agents for improving texture and stability in tomato-based functional foods
    Publication . Gharsallah, Houda; Ngameni Tchonkouang, Rose Daphnee; Mabrouk, Aymen Ben; Jaoued, Najeh; Tas, Ozan; Boufi, Sami; Vieira, Margarida; Oztop, Mecit Halil; Zarai, Zied
    Introduction: Recent advances in functional food formulation have highlighted bacterial lipopeptides as natural biomolecules capable of replacing synthetic additives while enhancing the physicochemical properties of food systems. Their amphiphilic structure makes them promising candidates for improving texture, stability, and emulsification in complex matrices such as tomato-based products. Methods: In this study, lipopeptides produced by Bacillus strains were structurally characterized using 1 H-NMR and two-dimensional 1 H–1 H COSY spectroscopy to confirm their amphiphilic nature. Tomato-based formulations (juice and sauce) were enriched with lipopeptides at concentrations of 0.5, 1.0, and 2.0 g/L. Rheological behavior was evaluated under steady-shear conditions to assess flow properties and time-dependent structural changes. Results: Spectroscopic analysis confirmed the presence of characteristic aliphatic fatty acid chains and peptide residues, validating the lipopeptidic structure. All formulations exhibited shear-thinning behavior; however, the addition of lipopeptides significantly influenced time-dependent rheological properties. Improved texture, viscoelasticity, and stability were observed, with optimal performance achieved at low-to-moderate concentrations (H6: 0.5–1 g/kg; S15: up to 2 g/kg). Higher concentrations led to partial network disruption and reduced system stability. Discussion: These findings demonstrate that bacterial lipopeptides act as effective natural bio-structuring agents in tomato-based products. Their ability to enhance microstructural integrity and emulsification without compromising stability at optimal concentrations highlights their potential as sustainable alternatives to synthetic additives in functional food development.
    2026-06-08Artigo científico Acesso aberto Ver mais
  • Reformulation and characterization of mediterranean ingredients by novel technologies
    Publication . Ates, Elif Gokçen; Bal, Murad; Karasu, Melis Cetin; Cifte, Neriman Ezgi; Erdem, Furkan; Gul, Muhammed Rasim; Tas, Ozan; Karsli, Gokcem Tonyali; Pleslić, Sanda; Smokrović, Kristina; Maltar-Strmečki, Nadica; Abiad, Mohamad G.; Dukić, Josipa; Jambrak, Anet Režek; Ngameni Tchonkouang, Rose Daphnee; Vieira, Margarida; Antunes, Maria Dulce; Mert, Behic; Sumnu, Gulum; Alpas, Hami; Oztop, Mecit
    The Mediterranean diet is known for its health benefits, mainly due to its diverse ingredients, such as fruits, vegetables, grains, nuts, legumes, and olive oil. This review examines the reformulation and characterization of these Mediterranean ingredients using several novel food processing and analytical technologies. Reformulation technologies discussed include microwave pasteurization, microwave vacuum drying (VMD), pulsed electric field (PEF), high-pressure homogenization (HPH), freeze drying, high hydrostatic pressure (HHP), and cold plasma technology (CP). Characterization technologies covered include Nuclear Magnetic Resonance (NMR), Electron Paramagnetic Resonance (EPR), and Near Infrared (NIR) spectroscopy. Nonthermal techniques such as PEF, HHP and CP are particularly noteworthy for their ability to preserve nutritional and sensory qualities without using high temperatures, that can degrade sensitive compounds. The main requirement for these processing methods is to ensure that the food retains its beneficial nutrients and natural flavors while extending its shelf life. Analytical techniques like NMR, EPR, and NIR spectroscopy provide detailed insights into the molecular composition and quality of food products. These techniques allow for precise optimization of processing methods, ensuring the best possible quality and nutritional value. The integration of these advanced processing and analytical techniques with traditional Mediterranean ingredients offers significant advancements in food science, improving food quality, nutritional value, and the sustainability of food production. This review aims to provide a comprehensive understanding of how these novel technologies can be applied to optimize the nutritional and sensory qualities of Mediterranean ingredients while enhancing their health-promoting capabilities.
    2025-04-21Artigo científico Acesso aberto Ver mais