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    Electrosprayed particles for improved delivery of carotenoids, vitamins, and minerals
    (Elsevier, 2025) Oztekin, Sebahat; Najafi, Zahra; Cetinkaya, Turgay; Turan Ayseli, Mehmet Turan; Aslan, Ismail; Gökşen, Gülden; Delshadian, Zohre
    Carotenoids, vitamins, and minerals have vital roles for living organisms, yet they often remain underutilized due to their poor solubility, limited stability, and low bioavailability. Thanks to electrospraying technology, innovative solutions are available to overcome these challenges compared to conventional delivery systems. Therefore, this book chapter provides comprehensive information on the principles, mechanisms, electrospraying techniques, effective parameters on particle formation and properties, regulatory aspects, and in vitro/in vivo particle delivery systems of electrosprayed carotenoids, vitamins, and minerals. The chapter is structured into five main sections. The first section gives a brief introduction to electrospraying technology and electrosprayed particles. In the second section, the focus shifts to the fundamentals of electrospray technology and detailing their underlying principles, types, and parameters. The third section delves into the specific uses of electrospraying for xbiotics, phenolic and nonphenolic compounds, with particular emphasis on the applications of electrospraying for the encapsulation of carotenoids and minerals, carotenoids, and taste-related compounds. This section also related to the impact of electrospraying on seafood quality as a good example. The fourth section provides an in-depth analysis of the stability, absorption, and bioavailability improvements of electrosprayed particle delivery systems through in vitro and in vivo studies. The final section addresses regulatory considerations, safety, and future perspectives. It reviews the current regulatory landscape for food additives and dietary supplements, emphasizing the compliance requirements for novel electrosprayed delivery systems. Through detailed scientific insights and practical applications, this chapter paves the way for innovative approaches to electrosprayed particles for improved delivery of carotenoids, vitamins, and minerals. © 2025 Elsevier Inc. All rights reserved.
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    Lipid-protein interactions in food systems: Mechanisms, thermodynamics, and analytical approaches
    (Elsevier, 2025) Oztekin, Sebahat; Uzun, Suzan; Köroğlu, Deniz Günal; Bilgin, Aysenur Betül; Gökşen, Gülden
    This chapter provides a comprehensive overview of lipid-protein interactions in food systems, focusing on their physicochemical mechanisms, analytical techniques, and implications for food quality, nutrition, and functionality. These interactions, governed by hydrophobic, electrostatic, hydrogen bonding, and van der Waals forces, are influenced by multiple factors such as pH, temperature, and ionic strength during food processing. Both experimental techniques, including spectroscopy (fluorescence, CD, FTIR), calorimetry (ITC, DSC), microscopy (CLSM, SEM), and gel electrophoresis, as well as computational approaches such as molecular dynamics simulations and molecular docking are used to characterize the structural, thermodynamic, and dynamic properties of these interactions. Lipid-protein interactions affect key lipid characteristics such as chemical stability, solubility, and gastrointestinal behavior, while also modulating protein properties like digestibility, thermal stability, gelling, foaming capacity, phosphorylation, and aggregation. Moreover, these interactions can influence health-related outcomes, including lipid oxidation, cholesterol metabolism, and allergenicity. Understanding these interactions provides valuable insights for the development of novel and functional food products with enhanced stability and bioavailability. The dynamic nature of lipid-protein interactions necessitates continued research using integrated experimental and computational approaches to optimize their role in modern food systems. © 2026 Elsevier Inc. All rights reserved.