To join a consortium project about Thematic Area 3-Food value chain

Public university. The university comprises 16 faculties, 1 institutes, 1 schools, 8 vocational schools and 20 research centers.

*Gelatin extraction optimization and characterization from animal by-products.
*Optimization of gelatin-based coating solutions.
* Hydrogels
*Biodegradable film preparations and characterization.
*Evaluating some antimicrobial and antioxidant properties of potein based biodegradable films.
*Meat technology
*Evaluation of poultry-by products.

Gelatin, gelatin extraction, edible coatings, edible films, hydrogels, poultry gelatin, evaluation of poultry by-products, meat technology.

We have experience about the optimization of biomaterial extraction from poultry processing by-products as an alternative to the conventional biomaterials. At this study, we made an extraction optimization of a biopolymer from a poultry source and evaluated the physicochemical and rheological characteristics. At this study, we used texture analyzer, scanning electron microscope (SEM), electrophoresis procedures, colorimeter, viscometer, rheometer, differential scanning calorimeter (DSC) and response surface methodology. In another research, we performed an optimization of protein-based biomaterial modification by cross-linking naturally with some polyphenols. At this study, it was aimed to make an alternative method for developing a new hydrogel in accordance with green chemistry principles. At this study, we used texture analyzer, scanning electron microscope (SEM), colorimeter, differential scanning calorimeter (DSC), chemical analysis for evaluating degree of cross-linking and response surface methodology. In another study, we made an optimization of a coating solution (prepared by gelatin and chitosan combination) for chicken patties, and we evaluated some physicochemical, textural and oxidation parameters. At the end, we concluded that an optimum combination of chicken gelatin and chitosan could be an effective edible coating solution in the storage of chicken patties. Now, I’m conducting three different projects about the development of edible films prepared by biodegradable biopolymers materials such as gelatin, carrageenan and chitosan. Two of them were supported by research grant numbers of 2020.10.03.1476 and 2023-TAP-6.12-0001 from Bolu Abant İzzet Baysal University. At these two studies, we made edible films and characterized some their physical properties such as thickness, opacity, moisture, water solubility, water vapor permeability, tensile strength, elongation ratio, microstructure, thermal characteristics and Fourier transform infrared (FTIR) spectra behaviors. Overall, we want to join a project oriented in the “Thematic Area 3-Food value chain”.