The goal of the research in the Ciftci Lab is green processing of lipids to produce novel food products with improved function and efficacy.
The goal of the research in the Ciftci Lab is green processing of lipids to produce novel food products with improved function and efficacy. Specific research areas include:
Particle Formation: Development of green technologies based on supercritical fluid technology to manufacture novel micro- and nanoparticles of bioactive compounds and lipids for improved bioavailability, functionality, and stability.
Green Extraction: Extraction of bioactive compounds and lipids from various feedstcoks, including by-products/wastes of agri-food industry, using green methods based on supercritical carbon dioxide and subcritical water.
Biorefining: Development of a green biorefinery based on supercritical fluid technology for value-added processing of renewable feedstocks to develop integrated extraction, fractionation, reaction and particle formation of lipids and nutraceuticals as well as investigating the fundamentals.
Biocatalytic Conversions: Enzymatic production of structured lipids and industrial products in supercritical fluids.
3D Food Printing: Development of personalized foods via 3D food printing
- B.S. Food Engineering, University of Gaziantep, Turkey
- M.S. Food Engineering, University of Gaziantep, Turkey
- Ph.D. Food Engineering, University of Gaziantep, Turkey
- Post-Doc. Chemistry and Biochemistry, University of Lethbridge, Canada
- Post-Doc. Bioresource and Food Engineering, University of Alberta, Canada
Teaching and/or Extension Activities
- FDST 465/865 Food Engineering Unit Operations
FDST 880L Food Lipids
- Ubeyitogullari, A. and Ciftci, O.N. (2019). A novel and green nanoparticle formation approach to forming low-crystallinity curcumin nanoparticles to improve curcumin’s bioaccessibility. Scientific Reports, In press.
- Ubeyitogullari, A. and Ciftci, O. N. (2019). In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods. Food Research International, 123, 27-35.
- Liu, L., Ramirez. I. S. A., Yang, J., and Ciftci, O. N. (2020). Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil. Food Chemistry, 309, 125567.
Hatami, T., Meireles, M.A.A, and Ciftci, O.N. (2019). Supercritical carbon dioxide extraction of lycopene from tomato processing by-products: Mathematical modeling and optimization. Journal of Food Engineering, 241, 18-25.
- Xie, L., Cahoon, E., Zhang, Y., and Ciftci, O.N. (2019). Extraction of astaxanthin from engineered Camelina sativa seed using ethanol-modified supercritical carbon dioxide. Journal of Supercritical Fluids, 143, 171-178.
- Ubeyitogullari, A., Brahma, S., Rose, D., and Ciftci, O.N. (2018). In vitro digestibility of nanoporous wheat starch aerogels. Journal of Agricultural and Food Chemistry, 66 (36), 9490–9497.
- Yang, J. and Ciftci, O. N. (2017). Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide. Food Chemistry, 231, 105-113.
Ubeyitogullari, A. and Ciftci, O. N. (2016). Phytosterol nanoparticles with reduced crystallinity generated using nanoporous starch aerogels. RSC Advances, 6, 108319-108327.
- Yang, J. and Ciftci, O. N. (2016). Development of free-flowing peppermint essential oil-loaded hollow solid lipid micro- and nanoparticles via atomization with carbon dioxide. Food Research International, 87, 83-91.
Ubeyitogullari, A. and Ciftci, O. N. (2016). Formation of nanoporous aerogels from wheat starch. Carbohydrate Polymers, 147, 125-132.