Research

In response to growing demand for sustainable, health-promoting foods, my earlier research focused on the science of food formulation and ingredient functionality within complex food systems. I developed clean-label strategies to stabilize natural colorants by leveraging non-covalent interactions with polyphenols—enhancing visual appeal, nutritional value, and shelf life in plant-based products. I also worked on designing functional foods by incorporating bioactive-producing probiotics into dairy and confectionery systems, contributing to the development of health-oriented food products.

References

• Erşan S, Müller M, Reuter L, Carle R, Müller-Maatsch J. 2022. Co-pigmentation of strawberry anthocyanins with phenolic compounds from rooibos. Food Chem: Mol Sci 4, 100097. Link
• Erşan S, Gultekin-Ozguven M, Berktaş I, Erdem O, Tuna E, Gunes G, Ozcelik B. 2016. Use of Bacillus indicus HU36 as a probiotic culture in non-fat yoghurt production. Int. J. Dairy Technol. 69, 81–88. Link
• Erdem Ö, Gültekin-Özgüven M, Berktaş I, Erşan S, Tuna HE, Karadağ A, Özçelik B, Güneş G, Cutting SM. 2014. Development of a novel symbiotic dark chocolate enriched with Bacillus indicus HU36. LWT - Food Sci. Technol. 56, 187–193. Link