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    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 Manuel
    Vegetable 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.
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    Regulation of Natural Food Additives
    (Springer International Publishing, 2022) Öztekin, Sebahat; Anaya, Katya; Yurdunuseven-Yildiz, Aysun
    The use of natural ingredients in food formulation has been facing an increasing demand worldwide. Aiming to preserve the consumer’s health and provide better guidance to the food industry, regulatory agencies must propose precise definitions and establish safe limits of use for additives of natural origin. In this book chapter, we discuss the lack of specific regulations for natural additives and list the substances currently approved by two important regulatory agencies in the globe: the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) from the United States. Other regulatory documents from Asia, Australia, and South America are briefly mentioned. Clearly, there is a need for an international regulatory consensus to minimize ambiguity around the term ?atural’ with a better understanding of what the term “natural” meant and how it can be applied to food labelling and international trade. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.