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Global urbanization and population growth obstruct the food waste management and cause uncontrolled accumulation of wastes. Ensuring the correct and efficient use and recycling of wastes having high protein content and generated throughout the food production and supply chain is becoming more important both in our country and all over the world. The evaluation of by-products released in the food industry is important for the development of new functional products and for greater economic rate of return on industrial scale. In this respect, bioactive peptides obtained from plant/animal wastes and rich in protein come into prominence. Bioactive peptides are also of great importance for human health because of their functional properties. In this review, functional properties of bioactive peptides obtained from protein-rich food wastes and their bioavailability mechanisms in human gastrointestinal system are discussed. more...

Natural colorants/pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been generally used in the food industry as coloring agents. However, there are challenges related to color fading during food processing, storage, and commercialization due to the low stability of natural colorants compared to synthetic ones. Among them, anthocyanins are potential food colorants due to their color, low toxicity, and biological properties. However, the low chemical and thermal stability of anthocyanins have limited their use on a commercial scale. Copigmentation is the most commonly used technique for anthocyanin stabilization. This technique provides many advantages associated with the stability of anthocyanins. Natural anthocyanin pigments and copigments (e.g. polymers, phenolic compounds, and carbohydrates) form non-covalent complexes, which stabilize and modulate colors in a wide range of plants, fruits, and food products derived from them (including wines, jams, purees, and syrups). Over the past decade, research studies have been conducted to understand the molecular structure of copigment and the mechanism of copigmentation. This review summarizes this phenomenon to provide a comprehensive description of the interactions between anthocyanin and copigment (the dispersion and electrostatic components of π − π stacking, the hydrophobic effect, and hydrogen-bonding) occurring in copigmentation complexes. The trend of integrating copigmentation and encapsulation has been recently started to develop. In this paper, we also attempt to provide a comprehensive view of the effective approaches including spray and freeze-drying, emulsification, gelation, and their combinations for encapsulating copigmented anthocyanins. more...

Strawberry is one of the most preferred fruits all over the world due to its characteristic properties. Due to the morphological structure of fresh strawberries after harvesting, quality losses are observed during cold storage. Therefore, industrial washing of fresh strawberries is especially important for reducing microbial load and increasing shelf life. Demand for the new methods as an alternative to the chemicals used in industrial washing of fruits and vegetables is increasing due to consumer-related health concerns. Ultrasonic washing is a preferred innovative method in terms of reducing the microbial load and maintaining quality properties compared to chemical washing processes. In this study, fresh strawberries were washed with ultrasound (550 W/35 kHz) and peroxyacetic acid (40 ppm) after harvesting. The pH, total acidity, water soluble dry matter (brix), vitamin C, total phenolic content, antioxidant capacity, total viable, mold and yeast count analyses were performed in every two days during 14 days of cold storage of washed strawberries. Ultrasonic washing was found to be more effective in reducing microbial load and preserving bioactive properties of strawberries compared to other method due to its cavitation effect. more...