Yazar "Oztekin, Sebahat" seçeneğine göre listele
Listeleniyor 1 - 19 / 19
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Biological control of green mould on mandarin fruit through the combined use of antagonistic yeasts(Academic Press Inc Elsevier Science, 2023) Oztekin, Sebahat; Karbancioglu-Guler, FundaPenicillium digitatum is the primary cause of green mould in mandarins during the postharvest period, mainly controlled through synthetic fungicides. This study evaluated the biocontrol of green mould on mandarin fruit with three antagonistic yeasts (Hanseniaspora uvarum, Meyerozyma guilliermondii, and Metschnikowia aff. pul-cherrima P01A016), alone or in combination, by elucidating their possible mechanisms of action. All yeast cultures alone (73.85 % -80.64 %) and their combinations (78.40 % -83.18 %) reduced the mycelial growth of green mold in vitro. M. aff. pulcherrima reduced the disease incidence and lesion diameters by 75.5 % and 91.3 %, respectively, demonstrating the highest biocontrolling activity alone. Meyerozyma guilliermondii showed the highest biofilm formation (OD 0.93 +/- 0.01) and antifungal activity (71.13 %) through volatile organic com-pounds (VOCs), while H. uvarum displayed cell-wall degrading beta-1,3 glucanase activity together with mycoci-nogenic and VOCs activity. All tested yeasts showed chitinase, protease, and leucine arylamidase activity. Among dual combinations, M. guilliermondii and M. aff. pulcherrima (M-1) were the most compatible, while M. aff. pulcherrima and H. uvarum (M-3) had the least compatibility. The combined application of these three yeasts resulted in synergistic co-operation, demonstrating the highest biocontrolling efficacy in vitro and in vivo. Inte-grating multiple mechanisms of action in yeasts could create a hurdle approach for inhibiting green mould in citrus as a green alternative to synthetic fungicides. Thus, our study demonstrated that combining biocontrol yeasts can result in beneficial consortia for the eco-friendly and sustainable management of P.digitatum-caused postharvest diseases of mandarins in both the wounded and intact mandarin fruits.Öğe Bioprospection of Metschnikowia sp. isolates as biocontrol agents against postharvest fungal decays on lemons with their potential modes of action(Elsevier, 2021) Oztekin, Sebahat; Karbancioglu-Guler, FundaIn this study, various fruit were employed as biocontrol yeast reservoirs, and eleven distinct yeast cultures of Metschnikowia sp. belonging to 6 different species were identified with sequence-based analysis of the D1/D2 domain of 26S rDNA. For initial screening, Metschnikowia isolates were tested on Fusarium oxysporum, Botrytis cinerea, Penicillium digitatum, Penicillium expansum, and Alternaria alternata. The highest antagonism was obtained on green and blue Penicillium (83.63-100 %). All tested yeasts showed chitinase activity, while some had protease, pectinase, cellulase, beta-1-3 glucanase, and gelatinase activities. Since lemons have high pectin content, three pectinase-free cultures at tested conditions with high in vitro antagonism on Penicillium were selected and used on lemons. The activities of the in vitro antifungal studies were found to be compatible with those of the in vivo, and P. digitatum's incidence was found to be higher than that of P. expansum on lemons. All tested pectinasefree Metschnikowia sp. lead to a significant reduction in the disease incidences and lesions at varying levels. The combined effect of lytic enzyme secretion, iron depletion, and volatile organic compounds (VOCs) production determined the antifungal mechanism of action. M. aff. fructicola demonstrated the highest biocontrol efficacy against Penicillium on lemons with an increasing shelf-life. The use of tentatively pectinase-negative Metschnikowia sp. as an antifungal biocontrol agent on lemons was considered for the first time. The findings will shed light on the effective use of Metschnikowia sp. as a potential biofungicide against the growth of postharvest fungal pathogens.Öğe Effects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutions(Elsevier Sci Ltd, 2025) Yildiz, Aysun Yurdunuseven; Oztekin, Sebahat; Anaya, KatyaThe stability of edible oils significantly influences their quality, safety, and shelf life. While synthetic antioxidants have traditionally been used, the growing consumer interest in food safety and sustainability has shifted focus towards natural alternatives. Plant-derived antioxidants offer a promising solution, enhancing oxidative stability while meeting clean-label demands. This review examines recent advancements in using plant-derived antioxidants, such as extracts, essential oils, and agro-industrial by-products, to inhibit lipid peroxidation and improve edible oils' oxidative and thermal stability. Natural antioxidants from peels, seeds, spices, fruits, and vegetables effectively reduce hydrolysis, polymerization, and secondary oxidation products. Despite their potential, challenges remain, including impacts on sensory attributes, regulatory compliance, and the need for standardized extraction and application protocols. Addressing these limitations can advance sustainable food preservation and encourage the integration of natural antioxidants in the food industry, contributing to a more sustainable economy and shelf life.Öğe 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, ZohreCarotenoids, 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.Öğe Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables(Springer, 2025) Sufer, Ozge; Koc, Gulsah Caliskan; Oztekin, Sebahat; Karabacak, Azime Ozkan; Su, Dianbin; Wang, Deqing; Pandiselvam, RaviThis research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the original color of these products. Although conventional techniques like sun and hot air drying are often employed, enzymatic and non-enzymatic brownings usually cause a considerable loss of color. New technologies aim to better preserve the original color by cutting down on processing temperature and drying time. The paper also looks at the possibilities of hybrid drying approaches, which combine techniques such as infrared hot air drying and microwave hot air drying. These methods have been demonstrated to be especially successful in preserving color integrity and enhancing drying process effectiveness. The results highlight the vital significance that parameter optimization and drying technique selection play in maintaining the nutritional value and aesthetic appeal of dehydrated fruits and vegetables. This study emphasizes the significance of developing drying technologies to satisfy consumer desires for premium, aesthetically pleasing food goods, because color is a major factor in determining consumer acceptance and perceived product quality. With wider implications for food preservation and the food industry overall, this work helps to develop more effective and efficient drying processes by shedding light on how various drying techniques affect color retention.Öğe Lipid-protein interactions in food systems: Mechanisms, thermodynamics, and analytical approaches(Elsevier, 2025) Oztekin, Sebahat; Uzun, Suzan; Köroğlu, Deniz Günal; Bilgin, Aysenur Betül; Gökşen, GüldenThis 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.Öğe Microbial Production of Galactooligosaccharides(Springer Science+Business Media, 2025) Durgut-Malçok, Senanur; Oztekin, Sebahat; Adal, Samiye; İnan-Çınkır, Nuray; Çelebi, Yasemin; Çalışkan Koç, Gülşah; Delikanli-Kiyak, BerrakGalactooligosaccharides (GOSs) are prebiotic compounds derived from lactose, known for their ability to selectively promote the growth of beneficial gut microbiota, like bifidobacteria and lactobacilli. Their physiological benefits include enhanced gut health, improved immune function, and increased mineral absorption. Produced primarily through enzymatic synthesis using microbial ?-galactosidases, GOSs offer an efficient and environmentally friendly alternative to chemical production methods. Recent advancements in enzyme immobilization and biotechnological approaches have optimized GOS yields, enabling their incorporation into a variety of food and health applications, including infant formulas, dairy products, and clinical supplements. The structural diversity of GOSs, characterized by their glycosidic linkages and degrees of polymerization, contributes to their functional versatility and prebiotic efficacy. Furthermore, their stability under acidic and high-temperature conditions makes them suitable for industrial processes. Despite these advancements, challenges such as cost reduction, process optimization, and the use of alternative substrates persist. Future research on enzyme engineering and tailored GOS formulations is anticipated to address these issues, expanding their applications in functional foods, nutraceuticals, and personalized health solutions. GOSs remain a promising tool for improving health and meeting diverse nutritional needs. © 2025 Springer Nature Switzerland AG.Öğe A novel exopolysaccharide from cold-adapted yeast Rhodotorula glutinis, along with structural, rheological, antioxidant, and antibiofilm properties(Springer Heidelberg, 2023) Oztekin, Sebahat; Dikmetas, Dilara Nur; Karbancioglu-Guler, FundaIn the present study, a novel exopolysaccharide EPS-BMD26 produced by cold-adapted yeast Rhodotorula glutinis was structurally examined, along with its rheological, antioxidant, and antibiofilm properties. High-performance liquid chromatography (HPLC) analysis revealed glucose and galactose as two monosaccharide constituents. The functional groups within the EPS-BMD26 structure were detected by Fourier transform infrared (FT-IR) spectroscopy. The H-1 and C-13 nuclear magnetic resonance (NMR) spectra of EPS-BMD26 also confirmed its beta-D-glucan type with galactose residues with an average molecular weight of 118 kDa. Differential scanning calorimetry (DSC) analysis revealed that EPS-BMD26 had a high level of thermal stability, up to 326.16 degrees C. Scanning electron microscopy (SEM) analysis demonstrated that EPS-BMD26 had a porous microstructure with fissures. X-ray diffraction (XRD) analysis revealed its semi-crystalline nature. EPS-BMD26 showed moderate and concentration-dependent antioxidant potential recruiting different methods, including center dot OH, DPPH center dot, CUPRAC, and ABTS radical scavenging activities. Water-soluble EPS-BMD26 exhibited high water holding capacity of 190 +/- 0.22% with a water solubility index of 60.6 +/- 8.3%. At 1.25 mg mL(-1), EPS-BMD26 inhibited biofilm formation of Staphylococcus aureus ATCC 25923 by 79.5%. Rheological characterization revealed that the aqueous solution of EPS-BMD26 had shear thinning and pseudoplastic behavior. Given these properties, EPS-BMD26 may be a promising bio-hydrocolloid, antibiofilm agent, and food additive for industrial applications.Öğe Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction(Taylor & Francis Inc, 2023) Walayat, Noman; Yurdunuseven-Yildiz, Aysun; Kumar, Manoj; Goksen, Gulden; Oztekin, Sebahat; Lorenzo, Jose ManuelVegetable oils are extracted from oilseeds, fruits and other parts of plants. The method used in oil extraction is of great importance, as it affects both the quality of the final product and the environment. It is desirable that the extraction method be minimally costly, fast, environmentally friendly, and produce oil of high quality and quantity. Common oil extraction methods are mechanical pressing and solvent extraction, and these methods have advantages and disadvantages over each other. Mechanical extraction and solvent extraction are controversial due to poor product quality and high environmental impacts. This review presents applications where conventional oil extraction processes are assisted by microwave or ultrasound. It is necessary to evaluate the impact of ultrasound and microwave-assisted extraction on the quality of the extracted oil and also to compare the results with those of conventional extraction methods. For this purpose, this review discusses the effects of microwave and ultrasound-assisted extraction on the physicochemical, oxidation indices, bioactive compounds, and antioxidant properties of oil extracted from oil seeds and fruits. Furthermore, this review provides readers with in-depth information on the mechanisms involved, their use, and the impact of operating conditions. The yield and quality of the oil obtained by these processes can vary depending on parameters such as microwave power, ultrasound power, processing time, and temperature. Finally, the review also discusses the challenges and advantages of the industrial application of these technologies.Öğe Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologies(Wiley, 2024) Yildiz, Aysun Yurdunuseven; Echegaray, Noemi; Oztekin, Sebahat; Lorenzo, Jose ManuelFrying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods. This review examines the impact of these innovative technologies, delving into the principles of these processes, their influence on the chemical composition of oils, and their implications for the overall quality of fried food products with a focus on reducing oil degradation and enhancing the nutritional and sensory properties of the fried food. Additionally, the article initially addresses the various reactions occurring in oils during the frying process and their influencing factors. The advantages and challenges of USF and MW-assisted frying are also highlighted in comparison to traditional frying methods, demonstrating how these innovative techniques have the potential to improve the quality and stability of oils and fried foods.Öğe Recent Insights into the Use of Antagonistic Yeasts for Sustainable Biomanagement of Postharvest Pathogenic and Mycotoxigenic Fungi in Fruits with Their Prevention Strategies against Mycotoxins(Amer Chemical Soc, 2023) Oztekin, Sebahat; Dikmetas, Dilara Nur; Devecioglu, Dilara; Acar, Emine Gizem; Karbancioglu-Guler, FundaFungi-induced postharvest diseases are the leading causesof foodloss and waste. In this context, fruit decay can be directly attributedto phytopathogenic and/or mycotoxin-producing fungi. The U.N. SustainableDevelopment Goals aim to end hunger by 2030 by improving food security,sustainable agriculture, and food production systems. Antagonisticyeasts are one of the methods presented to achieve these goals. Unlikephysical and chemical methods, harnessing antagonistic yeasts as abiological method controls the decay caused by fungi and adsorbs and/ordegrades mycotoxins sustainably. Therefore, antagonistic yeasts andtheir antifungal mechanisms have gained importance. Additionally,mycotoxins' biodetoxification is carried out due to the occurrenceof mycotoxin-producing fungal species in fruits. Combinations withprocesses and agents have been investigated to increase antagonisticyeasts' efficiency. Therefore, this review provides a comprehensivesummary of studies on preventing phytopathogenic and mycotoxigenicfungi and their mycotoxins in fruits, as well as biocontrolling andbiodetoxification mechanisms.Öğe Recruiting grape-isolated antagonistic yeasts for the sustainable bio-management of Botrytis cinerea on grapes(Wiley, 2024) Oztekin, Sebahat; Karbancioglu-Guler, FundaBotrytis cinerea is the causative agent of grey mould disease in grapes, which was linked to significant postharvest losses. This study examined three grape-isolated yeasts (Metschnikowia aff. fructicola, Metschnikowia pulcherrima, and Hansenispora uvarum) through in vitro and in vivo tests on detached grape berries against grey mould, as well as the elucidation of their possible mechanisms of action. The antifungal mechanism of action of yeasts was determined by the lytic enzyme activity, inhibition of spore germination, biofilm activity, iron depletion, diffusible metabolites, wound-site colonisation, mycocin, and volatile organic compounds (VOCs) production. The highest in vitro efficacy (83.13%) was observed on M. aff. fructicola, followed by M. pulcherrima (82.10%) and H. uvarum (71.66%). Metschnikowia yeasts exhibited comparable enzyme activities, including protease, beta-1,3 glucanase, gelatinase chitinase, and cellulase, while H. uvarum had a poor enzymatic activity with chitinase and gelatinase. M. aff. fructicola showed relatively higher iron depletion activity than M. pulcherrima, while M. pulcherrima outperformed via diffusible metabolites. All yeast cultures significantly reduced spore germination by at least 86%. Overall, M. aff. fructicola exhibited the highest biocontrol activity with its iron depletion, inhibition of conidial germination, biofilm formation, VOCs, and well colonisation on grape berries. M. aff. fructicola 1-UDM outperformed all other yeasts by significantly reducing disease incidence and lesion diameter values (93.4% and 94.3%, respectively). Remarkably, H. uvarum VOCs demonstrated potential as a biofumigant for suppressing grey mould. All yeasts are well adapted to their ecological niche to bio-protect grapes from grey mould disease.Öğe Safety Aspects of Non-Thermal Processing Applications for Fruit and Vegetable Processing(CRC Press, 2022) Devecioglu, Dilara; Dikmetas, Dilara Nur; Oztekin, Sebahat; Funda Karbancioglu-GulerThis chapter primarily examines the most widely applied non-thermal processes to fruits and vegetables from a food safety perspective. In addition to microbial contaminants, which cause the consumption of these food products to be risky, pesticides, toxins, and process contaminants are included in the relevant headings. It is seen that although the results vary according to the process condition and the studied product, each applied process offers significant advantages in itself. The effectiveness of cold plasma, irradiation, high hydrostatic pressure, ozone, pulsed electric field, pulsed light, supercritical carbon dioxide, and ultrasound processes is emphasized in ensuring food safety for fruits and vegetables. In addition, parameters such as quality and sensory that may be affected by the process application are also mentioned, and the potential of processes for application is explained. © 2022 selection and editorial matter, M. Selvamuthukumaran; individual chapters, the contributors.Öğe Simultaneous Detection of Ochratoxin A and Aflatoxins in Industrial and Traditional Red and isot Pepper Flakes along with Dietary Exposure Risk Assessment(Amer Chemical Soc, 2022) Oztekin, Sebahat; Karbancioglu-Guler, FundaThis study focused on the co-occurrence of aflatoxins (AFs) and ochratoxin A (OTA) in traditionally and industrially dried red pepper flakes (DRPFs) and isot pepper flakes (IPFs). Following the multitoxin immunoaffinity column (IAC) clean-up, high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) was used to quantify AFs and OTA. The limit of detection (LOD) and limit of quantification (LOQ) values were 0.11 and 0.18 mu g kg(-1) (AFB1), 0.04 and 0.08 mu g kg(-1) (AFB(2)), 0.13 and 0.18 mu g kg(-1) (AFG(1)), 0.04 and 0.11 mu g kg(-1) (AFG(2)), and 0.10 and 0.21 mu g kg(-1) (OTA), respectively. AFB(1), AFB(2), AFG(1), and OTA were found to be positive in 93, 74, 17, and 94% of all samples, respectively. The contamination levels in positive samples ranged from 0.23 to 38.69, 0.04 to 2.14, 0.13 to 0.88, and 0.18 to 52.19 mu g kg(-1) for AFB(1), AFB(2), AFG(1), and OTA, respectively, while no AFG(2) was found above the detection limit (0.04 mu g kg(-1)). None of the industrial isot peppers exceeded the European Union limits, while the levels of AFB(1) (5 mu g kg(-1)), total AFs (10 mu g kg(-1)), and OTA (20 mu g kg(-1)) of the traditional peppers were above the limit by 30% (16/54), 26% (14/54), and 4% (2/54), respectively. Co-occurrence of AFB(1)-AFB(2)-OTA was the most frequent, accounting for 54% (29/54) of all samples. At the upper bound (UB), estimated average exposure to AFB(1), total AFs, and OTA was determined to be 0.175, 0.189, and 0.124 ng kg(-1) bw day(-1) in all samples, respectively. The margin of exposure (MoE) value of AFB(1) and total AFs was found to be 977 and 909, indicating high health concerns compared to OTA (MoE >10,000). AFB(1) and total AFs may result in 0.0058 and 0.0062 liver cancer cases/100,000 person/year at UB, respectively, and weekly OTA exposure was 0.868 ng kg(-1) bw, well below the provisional tolerable weekly intake, hence not of health concern. AFs exposure could endanger health, whereas OTA posed no toxicological concerns through dried red pepper consumptionÖğe Size enlargement and agglomeration processes(Elsevier, 2025) Karabulut, Gulsah; Ozkan, Gulay; Köroğlu, Deniz Günal; Oztekin, SebahatAgglomeration and size enlargement are essential in the food industry, significantly improving material handling, product performance, and process efficiency. This chapter explores the principles, techniques, and machinery involved in agglomeration, focusing on objectives such as enhancing flowability, reducing dust, and improving product quality. Key agglomeration techniques—including pelletizing, briquetting, granulation, prilling, spray drying, and extrusion—are explained, with a focus on their underlying mechanisms, the principles of particle size enlargement, and the factors influencing the process. This chapter also examines the role of binders, exploring how they, along with various additives, contribute to improved properties of the final product. The types of equipment, such as disc pelletizers, drum granulators, and high-shear mixers, are discussed in terms of benefits, limitations, and industry applications. Additionally, advancements in smart control systems, energy-efficient designs, and modular equipment are highlighted, illustrating the latest innovations in agglomeration technology. © 2026 Elsevier Inc. All rights reserved.Öğe Structure-function-guided design of synthetic peptides with anti-infective activity derived from wasp venom(Cell Press, 2023) Boaro, Andreia; Ageitos, Lucia; Torres, Marcelo Der Torossian; Blasco, Esther Broset; Oztekin, Sebahat; de la Fuente-Nunez, CesarAntimicrobial peptides (AMPs) derived from natural toxins and venoms offer a promising alternative source of antibiotics. Here, through structure-function-guided design, we convert two natural AMPs derived from the venom of the solitary eumenine wasp Eu-menes micado into a-helical AMPs with reduced toxicity that kill Gram-negative bacteria in vitro and in a preclinical mouse model. To identify the sequence determinants conferring antimicrobial ac-tivity, an alanine scan screen and strategic single lysine substitutions are made to the amino acid sequence of these natural peptides. These efforts yield a total of 34 synthetic derivatives, including alanine substituted and lysine-substituted sequences with stabilized a-helical structures and increased net positive charge. The resulting lead synthetic peptides kill the Gram-negative pathogens Escheri-chia coli and Pseudomonas aeruginosa (PAO1 and PA14) by rapidly permeabilizing both their outer and cytoplasmic membranes, exhibit anti-infective efficacy in a mouse model by reducing bacte-rial loads by up to three orders of magnitude, and do not readily select for bacterial resistance.Öğe Thawing frozen foods: A comparative review of traditional and innovative methods(Wiley, 2025) Koc, Gulsah Caliskan; Karabacak, Azime Ozkan; Sufer, Ozge; Adal, Samiye; Celebi, Yasemin; Kiyak, Berrak Delikanli; Oztekin, SebahatDue to the changing consumer lifestyles, the tendency to adopt foods that require less preparation time and offer both variety and convenience has played a significant role in the development of the frozen food industry. Freezing is one of the fundamental food preservation techniques, as it maintains high product quality. Freezing reduces chemical and enzymatic reactions, lowers water activity, and prevents microbial growth, thereby extending the shelf life of foods. The freezing and thawing procedures directly impact the quality of frozen foods. The degree of tissue damage is determined by the freezing rate and the structure of the ice crystals that form during the freezing process. Generally, thawing occurs more slowly than freezing. During thawing, microorganisms, as well as chemical and physical changes, can cause nutrient damage. Thus, the goal of this review is to identify innovative and optimal thawing strategies. In order to save energy and/or improve quality, new chemical and physical thawing aids are being developed alongside emerging techniques such as microwave-assisted, ohmic-assisted, high pressure, acoustic thawing, and so on. In addition to discussing the possible uses of these technologies for the thawing process and their effects on food quality, the purpose of this study is to present a thorough comparative overview of recent advancements in thawing techniques.Öğe Using synthetic biology to understand the gut-brain axis(Cell Press, 2025) Cesaro, Angela; Broset, Esther; Salimando, Gregory J.; Oztekin, Sebahat; Mai, David; Bennett, Mariko L.; de la Fuente-nunez, CesarExtensive research supports a pivotal role for the gut-brain axis(i.e., the communication pathway between the bacteria in the gut and the brain) in brain health and disease. The interplay between the gut microbiota and the mammalian nervous system appears to shape both adaptive and dysfunctional neurological processes, as it directly affects neurons and neural signaling, the immune response, and metabolism via its effects on hormones, neuropeptides, and neurotransmitters. This review summarizes key findings from the recent literature focused on the interactions between neurons and gut bacteria. By focusing on synthetic biology tools currently employed to study the gut-brain axis, we can enhance our understanding of neuroactive substances released in the gut and potentially identify select molecular candidates that may facilitate the development of personalized therapies.Öğe Utilization of Fruit and Vegetable Wastes in Food Packaging(CRC Press, 2024) Yurdunuseven Yildiz, Aysun; Oztekin, SebahatToday, the most preferred materials used in food packaging are non-degradable petroleum-based plastic polymer materials due to their high barrier and mechanical properties. These polymer materials are not sustainable due to limited petroleum resources. These non-biodegradable materials pose a serious problem for the environment and affect the entire ecosystem. In recent years, as an alternative to traditional materials for food packaging, the demand for the development of environmentally friendly packaging materials has increased in order to reduce and/or limit the negative impact on the environment. The increasing interest in environmental issues and human health has led to the investigation of possible matrices for bio-packaging in the field of food packaging. In this context, there is an increasing interest in the utilization of fruit and vegetable wastes such as peels, pips, seeds, and leaves. Fruit and vegetables are among the most widely consumed products worldwide, and their waste is the most abundant food waste. These wastes, which are released after fruit and vegetable processing and contain valuable components, can cause environmental pollution if not managed properly. The management of this large amount of waste is difficult, and it is usually either disposed of in water sources and open storage areas or used as feed or compost. However, these wastes have the potential to be used as raw materials for the development of value-added products. Due to their abundant availability and biodegradability, these wastes can solve the major problems associated with conventional plastics used for food packaging and improve sustainable development and life cycles. A more sustainable and greener world can be targeted with these biodegradable materials. This chapter focuses on the conversion of fruit and vegetable waste into environmentally friendly food packaging systems. The chapter emphasizes the advantages and disadvantages of using fruit and vegetable waste as food packaging material and its potential applications. In this context, all mentioned aspects have been comprehensively reviewed, taking into account the literature reported in the last five years. Before processing fruit and vegetable wastes into packaging materials, some steps, such as extraction and purification, are necessary. Materials derived from these wastes have the potential to be used in food packaging with various advantages, such as non-toxicity, biodegradability, and abundant availability. However, there is also a great debate about the applications of these food packaging materials. Further research is needed to improve the barrier and mechanical properties of packaging materials derived from fruit and vegetable waste. Most bioplastics do not meet the basic requirements of food packaging in terms of barrier and mechanical properties, and various modifications are needed to improve their properties. Therefore, future studies should focus on the necessary research to improve the barrier and mechanical properties of materials derived from these wastes. Finally, the legal framework for the large-scale use of these biomaterials derived from fruit and vegetable wastes in food packaging is insufficient, and this may affect the commercialization and consumer acceptance of the products. © 2024 CRC Press.
