113 results on '"Fatih Özogul"'
Search Results
2. Corrigendum: Probiotics: mechanism of action, health benefits and their application in food industries
- Author
-
Anam Latif, Aamir Shehzad, Sobia Niazi, Asna Zahid, Waqas Ashraf, Muhammad Waheed Iqbal, Abdur Rehman, Tahreem Riaz, Rana Muhammad Aadil, Imran Mahmood Khan, Fatih Özogul, João Miguel Rocha, Tuba Esatbeyoglu, and Sameh A. Korma
- Subjects
probiotics ,lactic acid bacteria ,immunomodulation ,anti-allergic and gastrointestinal diseases ,functional foods ,Microbiology ,QR1-502 - Published
- 2024
- Full Text
- View/download PDF
3. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction
- Author
-
Elena Bartkiene, Giedre Kungiene, Vytaute Starkute, Dovile Klupsaite, Egle Zokaityte, Darius Cernauskas, Egle Kamarauskiene, Fatih Özogul, and João Miguel Rocha
- Subjects
wheat bread ,psyllium husk ,acrylamide ,safety ,overall acceptability ,Nutrition. Foods and food supply ,TX341-641 - Abstract
This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics – chiefly, overall acceptability (OA), porosity, specific volume (v), mass loss after baking (ML), shape retention coefficient, crust and crumb color coordinates, bread crumb hardness during storage, saccharides content, and acrylamide (AA) concentration. PHG was prepared by mixing 100 g of psyllium husk powder with 800 mL of warm water. It was established that the amount of psyllium husk gel is a significant factor in dough redness (a*) (p
- Published
- 2023
- Full Text
- View/download PDF
4. Probiotics: mechanism of action, health benefits and their application in food industries
- Author
-
Anam Latif, Aamir Shehzad, Sobia Niazi, Asna Zahid, Waqas Ashraf, Muhammad Waheed Iqbal, Abdur Rehman, Tahreem Riaz, Rana Muhammad Aadil, Imran Mahmood Khan, Fatih Özogul, João Miguel Rocha, Tuba Esatbeyoglu, and Sameh A. Korma
- Subjects
probiotics ,lactic acid bacteria ,immunomodulation ,anti-allergic and gastrointestinal diseases ,functional foods ,Microbiology ,QR1-502 - Abstract
Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.
- Published
- 2023
- Full Text
- View/download PDF
5. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
- Author
-
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkiene, João Miguel F. Rocha, and Fatih Özogul
- Subjects
fermentation ,fermented foods ,bioactive compounds ,health ,microorganisms ,Fermentation industries. Beverages. Alcohol ,TP500-660 - Abstract
Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes. In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. Organic acids, bioactive peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, and nattokinase are a few of the bioactive compounds included in this review. Also, certain bacteria such as Lactobacillus, Bifidobacterium, Streptococcus, and Bacillus species, which are utilized in the fermentation process are mentioned. The effects of both substances including anti-fungal and antioxidant properties; the modulation of intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, and antihypertension properties; and the protection of cognitive function are explained in this review.
- Published
- 2023
- Full Text
- View/download PDF
6. The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus
- Author
-
Iqra Shabbir, Fahad Al-Asmari, Hafiza Saima, Muhammad Tahir Nadeem, Saadia Ambreen, Ladislaus Manaku Kasankala, Muhammad Zubair Khalid, Muhammad Abdul Rahim, Fatih Özogul, Elena Bartkiene, and João Miguel Rocha
- Subjects
lactic acid bacteria (LAB) ,Lacticaseibacillus casei ,Lacticaseibacillus rhamnosus ,Yakult-like fermented skimmed milk drink ,chemical composition ,sensory analysis ,Biology (General) ,QH301-705.5 - Abstract
A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely Lacticaseibacillus casei (Lc) and Lacticaseibacillus rhamnosus (Lr). The prepared drinks were compared in terms of various parameters, including their physicochemical properties, proximate chemical composition, mineral estimation, microbial viable count, antioxidant activity, and sensory evaluation. Each strain was employed at five different concentrations, including 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The prepared Yakult samples were stored at 4 °C and analyzed on days 0, 7, 14, 21, and 28 to evaluate biochemical changes. The findings revealed that the concentration of the starter culture had a significant (p ≤ 0.05) impact on the pH value and moisture and protein contents, but had no marked impact on the fat or ash content of the developed product. With the Lc strain, Yakult’s moisture content ranged from 84.25 ± 0.09 to 85.65 ± 0.13%, whereas with the Lr strain, it was from 84.24 ± 0.08 to 88.75 ± 0.13%. Protein levels reached their highest values with T5 (3% concentration). The acidity of all treatments increased significantly due to fermentation and, subsequently, pH showed a downward trend (p ≤ 0.05). The total soluble solids (TSS) content decreased during storage with Lc as compared to Lr, but the presence of carbohydrates had no appreciable impact. The drink with Lc exhibited a more uniform texture and smaller pore size than Yakult with Lr. Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The highest lactobacilli viable count of 8.69 ± 0.43 colony-forming units (CFU)/mL was observed with the T1 Lr-containing drink at the end of the storage period. Regarding the storage stability of the drink, the highest value for DPPH (88.75 ± 0.13%) was found with the T1 Lc drink on day 15, while the highest values for FRAP (4.86 ± 2.80 mmol Fe2+/L), TPC (5.97 ± 0.29 mg GAE/mL), and TFC (3.59 ± 0.17 mg GAE/mL) were found with the T5 Lr drink on day 28 of storage. However, the maximum value for ABTS (3.59 ± 0.17%) was noted with the T5 Lr drink on the first day of storage. The results of this study prove that Lc and Lr can be used in dairy-based fermented products and stored at refrigerated temperatures.
- Published
- 2023
- Full Text
- View/download PDF
7. Monthly Variation of Tetrodotoxin Levels in Pufferfish (Lagocephalus sceleratus) Caught from Antalya Bay, Mediterranean Sea
- Author
-
Ali Rıza Kosker, Merve Karakus, Panagiota Katikou, İsmail Dal, Mustafa Durmus, Yılmaz Ucar, Deniz Ayas, and Fatih Özogul
- Subjects
silver-cheeked toadfish ,tetrodotoxin ,Lagocephalus sceleratus ,monthly variation ,Biology (General) ,QH301-705.5 - Abstract
The silver-cheeked toadfish (Lagocephalus sceleratus), an invasive alien pufferfish species that has rapidly settled throughout the Mediterranean region, poses significant threats not only to native marine species and fisheries but also to public health due to the tetrodotoxin (TTX) they harbor. In this study, TTX concentrations in L. sceleratus from Antalya Bay in the Northeastern Mediterranean Sea were investigated using Q-TOF-LC-MS on a monthly basis over a one-year period. Pufferfish were caught by angling from May 2018 to April 2019. The TTX levels in three different tissues (gonads, liver, and muscle) of 110 pufferfish in total were determined in both male and female individuals caught for 11 months. The highest TTX mean levels generally occurred in the gonads and the lowest in the muscle samples. As regards the maximum TTX contents, the highest concentrations determined were 68.2, 34.2, and 7.8 µg/g in the gonad, liver, and muscle tissues, respectively. The highest levels were generally observed in late autumn to winter (especially in November and December) in all tissues from both genders. Female individuals were generally found to be more toxic than male individuals. The TTX levels found confirm that the consumption of L. sceleratus from Antalya Bay remains dangerous throughout the year, and thus L. sceleratus constantly constitutes an important risk source for public health.
- Published
- 2023
- Full Text
- View/download PDF
8. Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification
- Author
-
Muhammad Abdul Rahim, Hudda Ayub, Aqeela Sehrish, Saadia Ambreen, Faima Atta Khan, Nizwa Itrat, Anum Nazir, Aurbab Shoukat, Amna Shoukat, Afaf Ejaz, Fatih Özogul, Elena Bartkiene, and João Miguel Rocha
- Subjects
seed oils ,extraction ,identification and quantification techniques ,applications ,Organic chemistry ,QD241-441 - Abstract
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques—such as high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography–infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)—are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.
- Published
- 2023
- Full Text
- View/download PDF
9. Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge
- Author
-
Abdo Hassoun, Janna Cropotova, Hana Trollman, Sandeep Jagtap, Guillermo Garcia-Garcia, Carlos Parra-López, Nilesh Nirmal, Fatih Özogul, Zuhaib Bhat, Abderrahmane Aït-Kaddour, and Gioacchino Bono
- Subjects
Seafood processing by-product ,Fish side stream ,Fourth industrial revolution ,Artificial intelligence ,Big data ,Smart sensors ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted.
- Published
- 2023
- Full Text
- View/download PDF
10. Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus
- Author
-
Chiara Montanari, Federica Barbieri, Silvia Lorenzini, Davide Gottardi, Vida Šimat, Fatih Özogul, Fausto Gardini, and Giulia Tabanelli
- Subjects
Enterococcus faecium ,Juniperus oxycedrus ,Rubus fruticosus ,antimicrobial activity ,growth kinetics ,flow cytometry ,Nutrition. Foods and food supply ,TX341-641 - Abstract
IntroductionEnterococci are lactic acid bacteria (LAB) usually found as food contaminants in fermented products such as cheeses and fermented sausages. Due to their antibiotic resistance, the presence of virulence factors, and the ability to produce biogenic amines (BAs), the determination of these bacteria is crucial to assure food quality and safety. BAs production and consequent accumulation in foods can cause toxicological effects on human health. Plant phenolic compounds are promising alternatives to chemical preservatives and reflect consumers' demand for “green” solutions. In this study, the antimicrobial effect of blackberry (Rubus fruticosus) leaves and prickly juniper (Juniperus oxycedrus) needles, both as phenolic extracts (PE) and essential oils (EO), were evaluated against Enterococcus faecium FC12, a known tyramine-producing strain.MethodsThe growth kinetics in the presence of sub-lethal concentrations of such plant derivatives were modeled (Gompertz equation) and BA production was monitored over time by HPLC. Moreover, flow cytometry (FCM) was used to study the effects of EOs and PEs on cell viability.ResultsThe EOs showed a higher antimicrobial effect (especially R. fruticosus added at 0.75 mg/ml), determining an initial decrease of culturable cells followed by a recovery, even if with lower growth rates and final cell loads. Different rates of BA formation were observed, with tyramine concentrations ranging from 120 to 160 mg/l after 96 h of incubation, and 2-phenylethylamine was produced in lower amounts, usually after reaching the peak of tyramine. FCM confirmed the higher efficacy of R. fruticosus EO that induced cell membrane injury in 93% of the total population. However, complete recovery occurred in the following incubation, demonstrating transient damage.DiscussionAlthough further research is required to better investigate this recovery and to assess the suitability of this approach in a real food system, the present study showed the potential antimicrobial activity of plant derivatives, especially R. fruticosus EO, against the tyramine-producing E. faecium FC12.
- Published
- 2023
- Full Text
- View/download PDF
11. Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying
- Author
-
Mustafa Durmus, Yesim Özogul, Gulsun Ozyurt, Yilmaz Ucar, Ali Riza Kosker, Hatice Yazgan, Salam A. Ibrahim, and Fatih Özogul
- Subjects
fish oil ,microencapsulation ,spray-drying ,lipid oxidation ,citrus essential oil ,Nutrition. Foods and food supply ,TX341-641 - Abstract
The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. The encapsulation efficiency of microcapsules was in the range of 42.25 and 62.43%. Twelve active substances were determined as major volatile components of citrus essential oils. The highest phenolic content was obtained from grapefruit essential oil (44.32 mg GAE/g). Lower values of thiobarbituric acid reactive substances (TBARs) were obtained for microencapsulated fish oils with essential oils compared to control. At the end of storage, the highest peroxide value (PV) was observed in the control group (25.30 meq O2/kg oil) while the lowest value was in the lemon (13.40 meq O2/kg oil) and orange group (13.91 meq O2/kg oil). The results of this study showed that citrus essential oils can be used to improve the oxidative stability of fish oil microcapsules.
- Published
- 2023
- Full Text
- View/download PDF
12. Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products
- Author
-
Heena Sharma, Hafize Fidan, Fatih Özogul, and João Miguel Rocha
- Subjects
chicken products ,seafood ,bioactive compounds ,essential oils ,lactic acid bacteria ,action mechanisms ,Microbiology ,QR1-502 - Abstract
Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.
- Published
- 2022
- Full Text
- View/download PDF
13. The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus sativus L.)
- Author
-
Nimra Arshad, Saeed Akhtar, Tariq Ismail, Wisha Saeed, Muhammad Qamar, Fatih Özogul, Elena Bartkiene, and João Miguel Rocha
- Subjects
grass pea ,processing ,germination ,fermentation ,nutritional composition ,minerals ,Chemical technology ,TP1-1185 - Abstract
Grass pea (Lathyrus sativus L.), an indigenous legume of the subcontinental region, is a promising source of protein and other nutrients of health significance. Contrarily, a high amount of β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP) and other anti-nutrients limits its wider acceptability as healthier substitute to protein of animal and plant origin. This study was aimed at investigating the effect of different processing techniques, viz. soaking, boiling, germination, and fermentation, to improve the nutrient-delivering potential of grass pea lentil and to mitigate its anti-nutrient and toxicant burden. The results presented the significant (p < 0.05) effect of germination on increasing the protein and fiber content of L. sativus from 22.6 to 30.7% and 15.1 to 19.4%, respectively. Likewise, germination reduced the total carbohydrate content of the grass pea from 59.1 to 46%. The highest rate of reduction in phytic acid (91%) and β-ODAP (37%) were observed in germinated grass pea powder, whereas fermentation anticipated an 89% reduction in tannin content. The lactic acid fermentation of grass pea increased the concentration of calcium, iron, and zinc from 4020 to 5100 mg/100 g, 3.97 to 4.35 mg/100 g, and 3.52 to 4.97 mg/100 g, respectively. The results suggest that fermentation and germination significantly (p < 0.05) improve the concentration of essential amino acids including threonine, leucine, histidine, tryptophan, and lysine in L. sativus powder. This study proposes lactic acid fermentation and germination as safer techniques to improve the nutrient-delivering potential of L. sativus and suggests processed powders of the legume as a cost-effective alternative to existing plant proteins.
- Published
- 2023
- Full Text
- View/download PDF
14. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
- Author
-
Vytaute Starkute, Justina Lukseviciute, Dovile Klupsaite, Ernestas Mockus, Jolita Klementaviciute, João Miguel Rocha, Fatih Özogul, Modestas Ruzauskas, Pranas Viskelis, and Elena Bartkiene
- Subjects
unripened cow milk curd cheese ,berry industry by-product ,antimicrobial properties ,antioxidant characteristics ,biogenic amine ,volatile compounds ,Chemical technology ,TP1-1185 - Abstract
The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH− (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH− of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion “happy” was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
- Published
- 2023
- Full Text
- View/download PDF
15. Betaine as a Functional Ingredient: Metabolism, Health-Promoting Attributes, Food Sources, Applications and Analysis Methods
- Author
-
Dejan Dobrijević, Kristian Pastor, Nataša Nastić, Fatih Özogul, Jelena Krulj, Bojana Kokić, Elena Bartkiene, João Miguel Rocha, and Jovana Kojić
- Subjects
betaine ,metabolic pathways ,disease prevention ,food sources ,functional applications ,extraction ,Organic chemistry ,QD241-441 - Abstract
Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and oat brans, brown rice, barley, etc.—are generally considered rich sources of betaine. This valuable compound has gained popularity as an ingredient in novel and functional foods due to the demonstrated health benefits that it may provide. This review study will provide an overview of the various natural sources of betaine, including different types of food products, and explore the potential of betaine as an innovative functional ingredient. It will thoroughly discuss its metabolic pathways and physiology, disease-preventing and health-promoting properties, and further highlight the extraction procedures and detection methods in different matrices. In addition, gaps in the existing scientific literature will be emphasized.
- Published
- 2023
- Full Text
- View/download PDF
16. The Impact of COVID-19 Pandemic on Seafood Safety and Human Health
- Author
-
Nikheel Bhojraj Rathod, Nariman Elabed, Fatih Özogul, Joe M. Regenstein, Charis M. Galanakis, Sulaiman Omar Aljaloud, and Salam A. Ibrahim
- Subjects
COVID-19 ,SARS-CoV-2 ,seafood safety ,natural antimicrobials ,functional foods ,seafood processing ,Microbiology ,QR1-502 - Abstract
The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world’s economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pandemic on potential safety issues with seafood products and their processing methods. Moreover, the potential impacts of coronavirus transmission through seafood on human health were evaluated. The role of authenticity, traceability, and antimicrobials from natural sources to preserve seafood and the possible interaction of functional foods on the human immune system are also discussed. Although seafood is not considered a principal vector of SARS-CoV-2 transmission, the possible infections through contaminated surfaces of such food products cannot be neglected. The positive effects of seafood consumption on possible immunity built up, and COVID-19 are also summarized.
- Published
- 2022
- Full Text
- View/download PDF
17. Effects of different plant (Marjoram and Olive leaf) extracts on quality characteristics of red and ordinary muscles of vacuum–packaged tuna–like fillets
- Author
-
Talal Lahreche, Mustafa Durmuş, Ali Riza Kosker, Yilmaz Uçar, Esmeray Küley Boga, Taha-Mossadak Hamdi, and Fatih Özogul
- Subjects
Plant extracts ,Vacuum−packaging ,Quality parameters ,Muscles ,Tuna−like fillets ,Refrigerated storage ,Food processing and manufacture ,TP368-456 - Abstract
A comparative study on the effects of marjoram (ME) and olive leaf (OLE) extracts on the quality parameters of red and ordinary muscles of tuna–like fillets kept under vacuum–packaging at refrigerated storage were investigated in this study. Tuna–like (Auxis thazard) fillets were dipped in sterile plant extract solutions (0.5% w/v) for five minutes and vacuum–packaged. Chemical, microbiological, and sensory assessments were performed on each of the muscles throughout the 18 days of the refrigerated storage. Several quality indices were significantly lower (P < 0.05) in ordinary muscle than in red muscle. However, the quality parameters of both muscles had the same tendency and were significantly affected by time as well as by the applications of plant extracts. Sensory assessments showed that both muscles from tuna–like fillets had 12 days of shelf–life, while OLE and ME applications extended significantly (P < 0.05) the shelf–life of both muscles for 3 and 6 more days, respectively. Microbiological analyses and total volatile base–nitrogen (TVB–N) assessment revealed a longer shelf–life for all samples, whilst thiobarbituric acid reactive substances (TBA) analysis suggested that vacuum–packaging alone was sufficient to delay lipid oxidation of fish fillets, especially on dark muscle. However, the application of ME was more effective in prolonging the shelf–life of vacuum–packaged tuna–like fillets. Thus, the employment of OLE or ME improved the quality parameters of fillets throughout the experiment and can be used by the fish processing industry.
- Published
- 2022
- Full Text
- View/download PDF
18. Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum
- Author
-
Elena Bartkiene, Vytaute Starkute, Ieva Jomantaite, Egle Zokaityte, Ernestas Mockus, Ernesta Tolpeznikaite, Gintare Zokaityte, Penka Petrova, Antonello Santini, João Miguel Rocha, Fatih Özogul, and Dovile Klupsaite
- Subjects
nutraceuticals ,Spirulina ,fermentation ,lactic acid bacteria ,apple cider vinegar ,Jerusalem artichoke ,Chemical technology ,TP1-1185 - Abstract
The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which possess different health benefits through their different mechanisms of action. In order to improve the functional properties of Spirulina and bovine colostrum, fermentation with the Pediococcus acidilactici No. 29 and Lacticaseibacillus paracasei LUHS244 strains, respectively, was carried out. These LAB strains were chosen due to their good antimicrobial properties. The following parameters were analysed: for Spirulina (non-treated and fermented)—pH, colour coordinates, fatty acid profile, and contents of L-glutamic and GABA acids; for bovine colostrum (non-treated and fermented)—pH, colour coordinates, dry matter, and microbiological parameters (total LAB, total bacteria, total enterobacteria, Escherichia coli, and mould/yeast counts); for the produced nutraceuticals—hardness, colour coordinates, and overall acceptability. It was established that fermentation reduced the pH of the SP and BC and affected their colour coordinates. Fermented SP contained a greater concentration of gamma-aminobutyric and L-glutamic acids (by 5.2 times and 31.4% more, respectively), compared to the non-treated SP and BC. In addition, the presence of gamma-linolenic and omega-3 fatty acids was observed in fermented SP. Fermentation of BC reduces Escherichia coli, total bacteria, total enterobacteria, and total mould/yeast counts in samples. The obtained three-layer nutraceutical (I layer—fermented SP; II—fermented BC and JAP; III—ACV) demonstrated a high overall acceptability. Finally, our finding suggest that the selected nutraceutical combination has immense potential in the production of a multifunctional product with improved functionality and a high acceptability.
- Published
- 2023
- Full Text
- View/download PDF
19. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread
- Author
-
Dovile Klupsaite, Vytaute Starkute, Egle Zokaityte, Darius Cernauskas, Ernestas Mockus, Evaldas Kentra, Rugilė Sliazaite, Gabriele Abramaviciute, Paulina Sakaite, Vitalija Komarova, Ieva Tatarunaite, Sandra Radziune, Paulina Gliaubiciute, Monika Zimkaite, Julius Kunce, Sarune Avizienyte, Milena Povilaityte, Kotryna Sokolova, João Miguel Rocha, Fatih Özogul, and Elena Bartkiene
- Subjects
bread ,scalding ,fermentation ,acrylamide ,lactic acid bacteria ,Chemical technology ,TP1-1185 - Abstract
The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented (FSc) (with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality parameters and acrylamide formation in semi-wheat-rye bread. To that purpose, 5, 10 and 15% of Sc and FSc were used for bread production. Results showed that scalding increased fructose, glucose and maltose content in rye wholemeal. Lower concentrations of free amino acids were found in Sc when compared with rye wholemeal, but fermentation of Sc increased the concentrations of some amino acids (on average by 1.51 times), including gamma aminobutyric acid (GABA, by 1.47 times). Addition of Sc and FSc had a significant influence (p ≤ 0.05) on bread shape coefficient, mass loss after baking and most bread colour coordinates. Most of the breads with Sc or FSc showed lower hardness after 72 h of storage compared with the control (i.e., without Sc or FSc). FSc improved bread colour and flavour, as well as overall acceptability. Breads with 5 and 10% of Sc had a similar level of acrylamide to the control, while its level in breads with FSc was higher (on average, 236.3 µg/kg). Finally, different types and amounts of scald had varying effects on the quality of the semi-wheat-rye bread. FSc delayed staling and improved sensory properties and acceptability, as well as the GABA level of wheat-rye bread, while the same level of acrylamide as was seen in control bread could be reached when using between 5 and 10% of scalded rye wholemeal flour.
- Published
- 2023
- Full Text
- View/download PDF
20. Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics
- Author
-
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Gintare Zokaityte, Aura Kaminskaite, Ernestas Mockus, Dovile Klupsaite, Darius Cernauskas, João Miguel Rocha, Fatih Özogul, and Raquel P. F. Guiné
- Subjects
edible insects ,wheat bread ,fermentation ,acrylamide ,lactic acid bacteria ,Chemical technology ,TP1-1185 - Abstract
The aim of this study was to assess respondents’ opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) (10, 20, 30%) on the quality of wheat bread (WB). Whereas ECF is an additional source of acrylamide precursors, in order to reduce acrylamide formation in WB, fermentation of ECF with Lactiplantibacillus plantarum-No.122 was applied. It was established that 70.7% of the respondents had never eaten insects and more than 30% would not choose them. However, ECF was suitable substrate for fermentation (lactobacilli count 8.24 log10CFU/g, pH-4.26). In addition, fermentation reduced the total biogenic amines content in ECF (by 13.1%). The highest specific volume showed WB, prepared with fermented ECF (10, 20, 30%). All the tested WB showed similar overall acceptability (on average, 7.9 points). However, the highest intensity of emotion “happy” was induced by the WB, prepared with fermented ECF. Most of the WB with non-treated and fermented ECF showed higher acrylamide concentration (except WB with 10% of fermented ECF), in comparison with the control. Finally, fermentation is recommended for ECF inclusion in the main WB formula because fermentation improves not only quality but also reduces acrylamide concentration in WB.
- Published
- 2023
- Full Text
- View/download PDF
21. The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls
- Author
-
Esra Balikçi, Yesim Özogul, Nikheel Bhojraj Rathod, Fatih Özogul, and Salam A. Ibrahim
- Subjects
value addition ,biochemical quality ,microbiology ,shelf-life ,Chemical technology ,TP1-1185 - Abstract
The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.
- Published
- 2022
- Full Text
- View/download PDF
22. Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge
- Author
-
Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Asif Pagarkar, Fatih Özogul, and João Miguel Rocha
- Subjects
antimicrobials ,metabolites ,biopreservation ,seafood ,food security ,foodborne pathogens ,Biology (General) ,QH301-705.5 - Abstract
Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on seafood. Fish and fishery products are regarded as a myriad of nutrition, while being highly prone to spoilage. Several proven controversies (antimicrobial resistance and health issues) related to the use of synthetic preservatives have caused an imminent problem. The demand for minimally processed and naturally preserved clean-label fish and fishery products is on rise. Metabolites derived from microorganisms have exhibited diverse preservation capacities on fish and fishery products’ spoilage. Inclusions with other preservation techniques, such as hurdle technology, for the shelf-life extension of fish and fishery products are also summarized.
- Published
- 2022
- Full Text
- View/download PDF
23. Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains
- Author
-
Elena Bartkiene, Romas Gruzauskas, Modestas Ruzauskas, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Laurynas Vadopalas, Sarunas Badaras, and Fatih Özogul
- Subjects
fermentation ,lactic acid bacteria ,biogenic amines ,metagenomic analysis ,rapeseed meal ,Fermentation industries. Beverages. Alcohol ,TP500-660 - Abstract
The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of Lactiplantibacillus plantarum-LUHS122 and -LUHS135, Lacticaseibacillus casei-LUHS210, Lentilactobacillus farraginis-LUHS206, Pediococcus acidilactici-LUHS29, and Liquorilactobacillus uvarum-LUHS245. Sampling was carried out after 12 h and 7, 14, 21, and 28 days of cultivation under conditions of constant changes to the substrate, with a change frequency of 12 h. The highest lactic acid bacteria (LAB) and yeast/mould counts were established in RP fermented for 14 days (8.29 and 4.34 log10 CFU/g, respectively); however, the lowest total enterobacteria count was found in RP fermented for 12 h (3.52 log10 CFU/g). Further metagenomic analysis showed that Lactobacillus spp. were the most prevalent species in fermented RP. The changes in microbial community in RP led to differences in BA formation. Putrescine and phenylethylamine were found in all fermented RP samples, while the contents of some other amines increased with prolonged fermentation. Finally, the use of combined fermentation could ensure Lactobacillus spp. domination; however, other parameters should be controlled due to the formation of undesirable compounds.
- Published
- 2022
- Full Text
- View/download PDF
24. Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed
- Author
-
Elena Bartkiene, Fatih Özogul, and João Miguel Rocha
- Subjects
sourdough ,lactic acid bacteria ,food ,feed ,nutraceuticals ,antimicrobials ,Chemical technology ,TP1-1185 - Abstract
This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.
- Published
- 2022
- Full Text
- View/download PDF
25. Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis
- Author
-
Duygu Ağagündüz, Birsen Yılmaz, Teslime Özge Şahin, Bartu Eren Güneşliol, Şerife Ayten, Pasquale Russo, Giuseppe Spano, João Miguel Rocha, Elena Bartkiene, and Fatih Özogul
- Subjects
lactic acid bacteria ,dairy food products ,gut microbiota ,health benefits ,disease prevention ,Chemical technology ,TP1-1185 - Abstract
Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has been related to different health-promoting benefits including antimicrobial activity and modulation of the immune system, among others. In recent years, emerging evidence suggests a contribution of dairy LAB in the prophylaxis and therapy of non-communicable diseases. Live bacterial cells or their metabolites can directly impact physiological responses and/or act as signalling molecules mediating more complex communications. This review provides up-to-date knowledge on the interactions between LAB isolated from dairy products (dairy LAB) and human health by discussing the concept of the food–gut-health axis. In particular, some bioactivities and probiotic potentials of dairy LAB have been provided on their involvement in the gut–brain axis and non-communicable diseases mainly focusing on their potential in the treatment of obesity, cardiovascular diseases, diabetes mellitus, inflammatory bowel diseases, and cancer.
- Published
- 2021
- Full Text
- View/download PDF
26. Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
- Author
-
Federica Barbieri, Giulia Tabanelli, Chiara Montanari, Nicolò Dall’Osso, Vida Šimat, Sonja Smole Možina, Alberto Baños, Fatih Özogul, Daniela Bassi, Cecilia Fontana, and Fausto Gardini
- Subjects
natural fermentation ,dry fermented sausages ,microbial biodiversity ,lactic acid bacteria ,CNC ,16S metagenomics ,Chemical technology ,TP1-1185 - Abstract
The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.
- Published
- 2021
- Full Text
- View/download PDF
27. Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits
- Author
-
Vida Šimat, Nariman Elabed, Piotr Kulawik, Zafer Ceylan, Ewelina Jamroz, Hatice Yazgan, Martina Čagalj, Joe M. Regenstein, and Fatih Özogul
- Subjects
nutraceuticals ,pharmaceuticals ,bioactive compounds ,functional foods ,marine resources ,Biology (General) ,QH301-705.5 - Abstract
The oceans have been the Earth’s most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.
- Published
- 2020
- Full Text
- View/download PDF
28. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
- Author
-
Abdo Hassoun, Maria Carpena, Miguel A. Prieto, Jesus Simal-Gandara, Fatih Özogul, Yeşim Özogul, Özlem Emir Çoban, María Guðjónsdóttir, Francisco J. Barba, Francisco J. Marti-Quijal, Anet Režek Jambrak, Nadica Maltar-Strmečki, Jasenka Gajdoš Kljusurić, and Joe M. Regenstein
- Subjects
essential oils ,fluorescence ,UV-Vis spectroscopy ,Fourier transform infrared ,Raman ,edible films ,Therapeutics. Pharmacology ,RM1-950 - Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
- Published
- 2020
- Full Text
- View/download PDF
29. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
- Author
-
Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Fatih Özogul, and Grazina Juodeikiene
- Subjects
processing byproducts ,press cakes ,mycotoxins ,biogenic amines ,fermentation ,ultrasonication ,Chemical technology ,TP1-1185 - Abstract
In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.) can be used. In this study, the influence of low-frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain, as physical and biotechnological treatments, on the safety characteristics of the byproducts (BYs) from the processing of rice, soy, almond, coconut, and oat drinks was compared. Ultrasonication, as well as fermentation, effectively improved the microbiological safety of BYs. Ultrasonication and fermentation reduced the concentration of deoxynivalenol, on average, by 24% only in soy BYs. After fermentation, 15-acetyldeoxynivalenol was formed in all samples (−1), except for soy BYs. The lowest total biogenic amines content was found in fermented rice BYs and ultrasonicated coconut BYs. When comparing untreated and fermented BYs, significant changes in macro- and micro-elements content were found. Ultrasonication at 37 kHz did not significantly influence the concentrations of macro- and micro-elements, while fermentation affected most of the essential micro-elements. Consequently, while ultrasonication and fermentation can enhance the safety of BYs, the specific effects must be taken into account on biogenic amines, mycotoxins, and micro and macro elements.
- Published
- 2020
- Full Text
- View/download PDF
30. The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability
- Author
-
Esmeray Kuley, Gulsun Özyurt, Ilyas Özogul, Mustafa Boga, Ismail Akyol, João M. Rocha, and Fatih Özogul
- Subjects
fish silage ,fish residues or by-products ,fermentation ,lactic acid bacteria ,organic acids ,lactic acid ,acetic acid ,formic acid ,succinic acid ,propionic acid ,microbiota and microbial safety ,microbial starter cultures ,food safety ,food preservation ,recovery of by-products ,environmental sustainability ,Biology (General) ,QH301-705.5 - Abstract
Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger’s ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied. The silages were undertaken in wet and spray-dried fish-based raw-materials for 3 weeks at room temperature (ca. 25 °C). Selected lactic acid bacteria (LAB) of Enterococcus gallinarum, Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici, and Streptococcus spp. were employed to produce fermented fish-based silages, while acidified silage was prepared resorting to the addition of formic acid (3%, v/v). Lactic and propionic acids were the dominant produced organic acids, while succinic acid was formed at the smallest amounts in fermented silages. In the acidified silage, lactic and formic acids were produced in amounts higher than 800 and 1000 mg organic acid/100 g sample, respectively. Among the fermented fish-based silages, LAB strains unfolded considerable ability to presumptively produce propionic acid in gibel carp silage (>2370 mg organic acid/100 g sample). Spray-dried fermented silages displayed significantly higher organic acid content than wet silages. Propionic acid accumulation was found at the highest levels in gibel carp silage fermented with L. plantarum (6335.40 mg propionic acid/100 g sample). This research effort pointed out the good capability of various selected lactic acid bacteria strains to produce significant amounts of organic acids—especially lactic, acetic, and propionic acids—during the fermentation of fish-based silages. In terms of food safety and quality, such a production of relatively high amounts of organic acids in wet and spray-dried fish-based silages clearly indicated their suitableness to be used for animal feed.
- Published
- 2020
- Full Text
- View/download PDF
31. Effect of Natural Zeolite (Clinoptilolite) on in vitro Biogenic Amine Production by Gram Positive and Gram Negative Pathogens
- Author
-
Fatih Özogul, Vida Šimat, Saadet Gokdogan, Joe M. Regenstein, and Yesim Özogul
- Subjects
clinoptilolite ,tyramine ,histamine ,biogenic amines ,food-borne pathogen ,Microbiology ,QR1-502 - Abstract
The effect of two levels of clinoptilolite (1 and 5%) on the production of biogenic amines (BA) and ammonia (AMN) by Gram positive (Staphylococcus aureus, Enterococcus faecalis, and Listeria monocytogenes) and Gram negative bacteria (Aeromonas hydrophila, Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, and Salmonella Parathypi A), in tyrosine decarboxylase broth (TDB) was studied. A. hydrophila and E. coli produced the highest amounts of amines which were 1223.06 and 2627.90 mg/l, respectively. All strains were able to decarboxylate tyrosine to tyramine (TYR) with E. coli being the highest (1657.19 mg/l). A. hydrophila formed >50 mg/l histamine (HIS) while the other strains produced none or very low concentrations (
- Published
- 2018
- Full Text
- View/download PDF
32. Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
- Author
-
Hafize Fidan, Tuba Esatbeyoglu, Vida Simat, Monica Trif, Giulia Tabanelli, Tina Kostka, Chiara Montanari, Salam A. Ibrahim, Fatih Özogul, Hafize Fidan, Tuba Esatbeyoglu, Vida Simat, Monica Trif, Giulia Tabanelli, Tina Kostka, Chiara Montanari, Salam A. Ibrahim, and Fatih Ozogul
- Subjects
Microbial interaction ,Starter culture ,Fermented product ,Lactic acid bacteria ,Food-borne pathogen ,Fermented products ,Food-borne pathogens ,Biochemistry ,Food Science - Abstract
Lactic acid bacteria (LAB) are common microorganisms found in various ecosystems including in plants, fermented foods, and the human body. Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices. There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities. Disease may be prevented, or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host’s microbiome and diet and varies in both effectiveness and side effects from individual to individual. Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering. The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes. Therefore, the preservative effects of LAB and their metabolites, as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated. In addition, the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed. Moreover, the review provided an overview of the risks and benefits of using LAB in the food industry.
- Published
- 2022
33. Reduction of biogenic amines formation by foodborne pathogens using postbiotics in lysine- decarboxylase broth
- Author
-
Nurten Yilmaz, Fatih Özogul, Mehran Moradi, Eylem Ezgi Fadiloglu, Vida Šimat, and João Miguel Rocha
- Subjects
Biogenic Amines ,Agmatine ,Carboxy-Lyases ,Spermidine ,Lysine ,Biogenic amines ,Foodborne pathogens ,Cell-free supernatant ,Postbiotic solution ,Lysine decarboxylase broth ,Bioengineering ,General Medicine ,Applied Microbiology and Biotechnology ,Lactococcus lactis ,Butyrates ,Ammonia ,Cadaverine ,Escherichia coli ,Putrescine ,Spermine ,Biotechnology - Abstract
Postbiotics is a novel term proposed to describe as a set of bioactive compounds obtained from beneficial microorganisms. In this work, postbiotics from four lactic acid bacteria (LAB) including Leuconostoc mesenteroides subsp. cremoris, Pediococcus acidilactici, Lactococcus lactis subsp. lactis and Streptococcus thermophilus were prepared in MRS broth. The antimicrobial properties and organic acids content of postbiotics were also investigated. Postbiotics were used to tentatively reduce the production of biogenic amines by foodborne pathogens (i.e., Salmonella paratyphi A and Escherichia coli) on lysine decarboxylase broth (LDB). Experimental data showed that acetic, propionic, and butyric acids were in the range of 387.51– 709.21 mg/L, 0.00–1.28 mg/L, and 0.00–20.98 mg/L, respectively. The inhibition zone of postbiotics on E. coli and S. paratyphi A were 11.67, and 12.33 mm, respectively. Two different levels of postbiotics (25%, and 50%) were used in LDB to measure the diamines (cadaverine and putrescine), polyamines (agmatine, spermidine, and spermine, ammonia), and other biogenic amine formation by pathogens. E. coli produced cadaverine and putrescine with concentrations of 1072.21 and 1114.18 mg/L, respectively. The postbiotics reduced cadaverine formation by 67% in E. coli, and cadaverine production was mostly suppressed by postbiotics from P. acidilactici in E. coli (97%) and L. lactis subsp. lactis in S. paratyphi A (90%). Putrescine production by E. coli was reduced by 94% with postbiotics of P. acidilactici at a concentration of 25%, whereas putrescine production by S. paratyphi A has been decreased by 61% in the presence of postbiotics from L. lactis subsp. Lactis with a 25% concentration. The results revealed that an increase in postbiotics concentration (from 25% to 50%) in LDB may lead to synergistic effects, resulting from the production of biogenic amines by microbial pathogens. It was importantly concluded that postbiotics of LAB may degrade biogenic amines or prevent their formation by foodborne pathogens.
- Published
- 2022
34. Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
- Author
-
Cecilia Alejandra Fontana, Giulia Tabanelli, Fausto Gardini, Chiara Montanari, Fatih Özogul, Daniela Bassi, Nicolò Dall’Osso, Vida Šimat, Alberto Baños, Sonja Smole Možina, Federica Barbieri, Barbieri, Federica, Tabanelli, Giulia, Montanari, Chiara, Dall'Osso, Nicolò, Šimat, Vida, Smole Možina, Sonja, Baños, Alberto, Özogul, Fatih, Bassi, Daniela, Fontana, Cecilia, and Gardini, Fausto
- Subjects
Health (social science) ,Organoleptic ,Population ,Biodiversity ,Plant Science ,TP1-1185 ,Biology ,Health Professions (miscellaneous) ,Microbiology ,Article ,Starter ,16S metagenomics ,dry fermented sausage ,microbial biodiversity ,Food science ,education ,natural fermentation ,Aroma ,education.field_of_study ,dry fermented sausages ,lactic acid bacteria ,CNC ,Chemical technology ,food and beverages ,biology.organism_classification ,Metagenomics ,Fermentation ,16S metagenomic ,Bacteria ,Food Science - Abstract
The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.
- Published
- 2021
35. Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta ve Vakum Paketlenerek Depolanan Levrek (Dicentrarchus labrax, Linnaeus, 1758) Filetolarının Renk Değişimleri Üzerine Etkileri
- Author
-
Yılmaz Uçar and Fatih Özogul
- Subjects
Preservative ,microbiological spoilage ,Vacuum packing ,Shelf life ,Sensory analysis ,biochemical indices ,lcsh:Agriculture ,chemistry.chemical_compound ,lipid oxidation ,polycyclic compounds ,Food science ,Sea bass ,lcsh:Agriculture (General) ,Nisin ,Aroma ,biology ,lcsh:S ,food and beverages ,General Medicine ,biology.organism_classification ,lcsh:S1-972 ,chemistry ,Dicentrarchus ,nisin ,shelf life ,sea bass - Abstract
In this study, the effects of nisin solutions prepared at different concentrations (0.2%, 0.4% and 0.8%) on colour changes during cold and vacuum packed storage of sea bass fillets were investigated. In the sensory analysis (raw and cooked) performed by the panellists, the shelf life of sea bass in trial I was 6 and 8 days for control and nisin treatment groups, respectively; in trial II was 12 and 14 days for control and nisin treatment groups, respectively. There was no negative effect of the application of nisin on the natural smell and aroma of fish meat. It has been found that the application of nisin, which is more preferred by the panellists than the control group, prolongs the shelf life of the sea bass for 2 days for all trials. The results indicated that the seabass fillets treated with only nisin (trial I) and the combined use of the vacuum packaging and nisin (trial II) resulted in better preservation of colour. The results of study revealed better colour results for 12 days in trial I and 18 days in trial II storage time better consumer perception than control group. The results of the study revealed better colour results for 12 days in trial I and for 18 days in trial II and better consumer perception than control group. As a result, the application of nisin had a positive effect on the colour stability of the fillets. The findings of the present study include useful information on the quality and control of seafood. It is foreseen that informing the food sector and consumers about the use of nisin as an alternative natural preservative with positive effects on human health can have an economic and social widespread effect.
- Published
- 2019
36. Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C
- Author
-
Fatih Özogul, Yılmaz Uçar, Talal Lahreche, Taha-Mossadak Hamdi, Ali Rıza Kosker, and Çukurova Üniversitesi
- Subjects
Veterinary medicine ,oregano extract ,Vacuum packing ,Shelf life ,01 natural sciences ,SF1-1100 ,Aquatic organisms ,0404 agricultural biotechnology ,Lipid oxidation ,SF600-1100 ,dipping ,Food science ,refrigerated storage ,Cumulative effect ,General Veterinary ,Chemistry ,vacuum packaging ,010401 analytical chemistry ,Food preservation ,quality parameters ,04 agricultural and veterinary sciences ,fish muscles ,040401 food science ,Quality enhancement ,0104 chemical sciences ,Animal culture ,Auxis thazard ,Research Article - Abstract
WOS: 000457790900022 PubMed ID: 30936670 Aim: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3 +/- 1 degrees C) conditions were studied. Materials and Methods: About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results: Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion: Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.
- Published
- 2019
37. Editorial: Food sustainability and Food Industry 4.0: unveiling the relationship
- Author
-
Abdo Hassoun, Fatma Boukid, and Fatih Ozogul
- Subjects
digital shift ,ecological transformation ,food systems ,food waste ,food security ,fourth industrial revolution ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Published
- 2024
- Full Text
- View/download PDF
38. Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge
- Author
-
Eda Bozkir, Birsen Yilmaz, Heena Sharma, Tuba Esatbeyoglu, and Fatih Ozogul
- Subjects
Water kefir ,Fermentation ,Health benefits ,Microbial diversity ,Lactic acid bacteria ,Science (General) ,Q1-390 ,Social sciences (General) ,H1-99 - Abstract
Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production. This review describes current knowledge on water kefir production and its health effects. The main aims of this paper are to focus on the microbial composition, potential health-promoting properties, limitations in human consumption, and challenges in the production of water kefir. Water kefir grains and substrates, including brown sugar, dried and fresh fruits, vegetables, and molasses, used in the production influence the fermentation characteristics and composition of water kefir. Lactic acid bacteria, acetic acid bacteria, and yeasts are the microorganisms involved in the fermentation process. Lactobacillus species are the most common microorganisms found in water kefir. Water kefir contains various bioactive compounds that have potential health benefits. Water kefir may inhibit the growth of certain pathogenic microorganisms and food spoilage bacteria, resulting in various health-promoting properties, including immunomodulatory, antihypertensive, anti-inflammatory, anti-ulcerogenic, antiobesity, hypolipidemic, and hepatoprotective activities.
- Published
- 2024
- Full Text
- View/download PDF
39. Recent advances in industrial applications of seaweeds
- Author
-
Sevim Polat, Monica Trif, Alexandru Rusu, Vida Šimat, Martina Čagalj, Gonca Alak, Raciye Meral, Yesim Özogul, Abdurahman Polat, and Fatih Özogul
- Subjects
Bioactive compounds ,functional properties ,health benefits ,industrial utilization ,seaweeds ,General Medicine ,Industrial and Manufacturing Engineering ,Food Science - Abstract
Seaweeds have been generally utilized as food and alternative medicine in different countries. They are specifically used as a raw material for wine, cheese, soup, tea, noodles, etc. In addition, seaweeds are potentially good resources of protein, vitamins, minerals, carbohydrates, essential fatty acids and dietary fiber. The quality and quantity of biologically active compounds in seaweeds depend on season and harvesting period, seaweed geolocation as well as ecological factors. Seaweeds or their extracts have been studied as innovative sources for a variety of bioactive compounds such as polyunsaturated fatty acids, polyphenols, carrageenan, fucoidan, etc. These secondary metabolites have been shown to have antioxidant, antimicrobial, antiviral, anticancer, antidiabetic, anti-inflammatory, anti-aging, anti- obesity and anti-tumour properties. They have been used in pharmaceutical/medicine, and food industries since bioactive compounds from seaweeds are regarded as safe and natural. Therefore, this article provides up-to-date information on the applications of seaweed in different industries such as pharmaceutical, biomedical, cosmetics, dermatology and agriculture. Further studies on innovative extraction methods, safety issue and health-promoting properties should be reconsidered. Moreover, the details of the molecular mechanisms of seaweeds and their bioactive compounds for physiological activities are to be clearly elucidated.
- Published
- 2021
40. Maximizing the Antioxidant Capacity of Padina Pavonica by Choosing the Right Drying and Extraction Methods
- Author
-
Giulia Tabanelli, Fatih Özogul, Martina Čagalj, Vida Šimat, Danijela Skroza, Cagalj M., Skroza D., Tabanelli G., Ozogul F., and Simat V.
- Subjects
0106 biological sciences ,Antioxidant ,Phenolic compound ,medicine.medical_treatment ,Brown algae ,Padina pavonica ,Bioengineering ,phenolic compounds ,lcsh:Chemical technology ,01 natural sciences ,lcsh:Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Algae ,Functional food ,Antioxidant activity ,010608 biotechnology ,medicine ,Chemical Engineering (miscellaneous) ,lcsh:TP1-1185 ,Food science ,Gallic acid ,Ethanol ,biology ,Green extraction ,Process Chemistry and Technology ,Extraction (chemistry) ,04 agricultural and veterinary sciences ,microwave-assisted extraction ,biology.organism_classification ,brown algae ,ultrasound‐assisted extraction ,microwave‐assisted ex‐ traction ,antioxidant activity ,green extraction ,040401 food science ,lcsh:QD1-999 ,chemistry ,Ultrasound-assisted extraction - Abstract
Marine algae are becoming an interesting source of biologically active compounds with a promising application as nutraceuticals, functional food ingredients, and therapeutic agents. The effect of drying (freeze-drying, oven-drying, and shade-drying) and extraction methods (shaking at room temperature, shaking in an incubator at 60 °C, ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE)) on the total phenolics content (TPC), total flavonoids content (TFC), and total tannins content (TTC), as well as antioxidant capacity of the water/ethanol extracts from Padina pavonica were investigated. The TPC, TFC, and TTC values of P. pavonica were in the range from 0.44 ± 0.03 to 4.32 ± 0.15 gallic acid equivalents in mg/g (mg GAE/g) dry algae, from 0.31 ± 0.01 to 2.87 ± 0.01 mg QE/g dry algae, and from 0.32 ± 0.02 to 10.41 ± 0.62 mg CE/g dry algae, respectively. The highest TPC was found in the freeze-dried sample in 50% ethanol, extracted by MAE (200 W, 60 °C, and 5 min). In all cases, freeze-dried samples extracted with ethanol (both 50% and 70%) had the higher antioxidant activity, while MAE as a green option reduces the extraction time without the loss of antioxidant activity in P. pavonica.
- Published
- 2021
41. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
- Author
-
Anet Režek Jambrak, María Guðjónsdóttir, Francisco J. Martí-Quijal, Miguel A. Prieto, Jesus Simal-Gandara, Francisco J. Barba, Jasenka Gajdoš Kljusurić, Maria Carpena, Yesim Ozogul, Joe M. Regenstein, Nadica Maltar-Strmečki, Abdo Hassoun, Özlem Emir Çoban, Fatih Özogul, Matvæla- og næringarfræðideild (HÍ), Faculty of Food Science and Nutrition (UI), Heilbrigðisvísindasvið (HÍ), School of Health Sciences (UI), Háskóli Íslands, and University of Iceland
- Subjects
Preservative ,antioxidant ,Physiology ,Clinical Biochemistry ,edible films ,Review ,01 natural sciences ,Biochemistry ,Raman ,media_common ,2. Zero hunger ,Physics ,Food preservation ,04 agricultural and veterinary sciences ,040401 food science ,Edible films ,Andoxunarefni ,Essential oils ,Flúrljómun ,Matvæli ,fluorescence ,Antioxidant ,2301 Química Analítica ,media_common.quotation_subject ,essential oils ,UV-Vis spectroscopy ,Fourier transform infrared ,shelf-life ,antimicrobial ,Shelf life ,Natural (archaeology) ,Fluorescence ,Litrófsgreining ,0404 agricultural biotechnology ,3309.13 Conservación de Alimentos ,Quality (business) ,Molecular Biology ,Shelf-life ,Consumer demand ,010401 analytical chemistry ,lcsh:RM1-950 ,3309.90 Microbiología de Alimentos ,Cell Biology ,Biopreservation ,0104 chemical sciences ,lcsh:Therapeutics. Pharmacology ,Antimicrobial ,Biochemical engineering ,Food quality - Abstract
Publisher's version (útgefin grein), Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives., The research leading to these results was funded by FEDER under the program Interreg V Spain-Portugal by POPTEC, IBERPHENOL Project (ref. 0377-Iberphenol-6-E) and by MICINN supporting the Ramón & Cajal grant for M.A. Prieto (RYC-2017-22891); by EcoChestnut Project (Erasmus+ KA202) supporting the work of M. Carpena and by Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003).
- Published
- 2020
42. The function of nanoemulsion on preservation of rainbow trout fillet
- Author
-
Fatih Özogul, Zafer Ceylan, Yesim Ozogul, Mustafa Durmus, Ali Rıza Kosker, Yılmaz Uçar, Esmeray Kuley Boga, and Çukurova Üniversitesi
- Subjects
0106 biological sciences ,Nanoemulsions ,Chemistry ,Organoleptic ,Shelf life ,04 agricultural and veterinary sciences ,Microbiological quality ,Bacterial growth ,040401 food science ,01 natural sciences ,0404 agricultural biotechnology ,Rainbow trout ,010608 biotechnology ,TBARS ,Original Article ,Food science ,Fillet (mechanics) ,Olive oil ,Food Science - Abstract
This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets. © 2019, Association of Food Scientists & Technologists (India). This study was supported by the University of Cukurova (Project No. FBA-2017-7405).
- Published
- 2020
43. Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits
- Author
-
Martina Čagalj, Joe M. Regenstein, Piotr Kulawik, Fatih Özogul, Zafer Ceylan, Nariman Elabed, Ewelina Jamróz, Vida Šimat, and Hatice Yazgan
- Subjects
Marine conservation ,Aquatic Organisms ,Food Chain ,Pharmaceutical Science ,Review ,pharmaceuticals ,Health benefits ,Biology ,03 medical and health sciences ,0404 agricultural biotechnology ,Nutraceutical ,Functional Food ,Drug Discovery ,Animals ,Humans ,Food-Processing Industry ,Food science ,lcsh:QH301-705.5 ,Pharmacology, Toxicology and Pharmaceutics (miscellaneous) ,functional foods ,030304 developmental biology ,nutraceuticals ,0303 health sciences ,bioactive compounds ,marine resources ,04 agricultural and veterinary sciences ,040401 food science ,Food sector ,lcsh:Biology (General) ,Dietary Supplements ,Natural source ,%22">Fish ,Diet, Healthy ,Nutritive Value - Abstract
The oceans have been the Earth’s most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.
- Published
- 2020
44. Editorial: Nutrition and sustainable development goal 12: responsible consumption
- Author
-
Muhammad Bilal Sadiq, Luca Secondi, Elena Velickova, João Miguel Rocha, Laura Rossi, Ximena Schmidt Rivera, Graziana Difonzo, Monica Rosa Loizzo, and Fatih Ozögul
- Subjects
food waste ,sustainable consumption ,sustainable development goals ,food supply chain ,consumer awareness ,Nutrition. Foods and food supply ,TX341-641 - Published
- 2024
- Full Text
- View/download PDF
45. Editorial: Dietary change strategies for sustainable diets and their impact on human health, volume II
- Author
-
Monica Trif, Alexandru Rusu, Tuba Esatbeyoglu, and Fatih Ozogul
- Subjects
sustainable diet ,health ,dietary patterns ,nutrients ,environment ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Published
- 2024
- Full Text
- View/download PDF
46. Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins
- Author
-
Joe Mac Regenstein, Gökhan Boran, Elif Tugçe Aksun Tumerkan, Fatih Özogul, Ümran Cansu, and Çukurova Üniversitesi
- Subjects
Chicken skin ,food.ingredient ,Raw material ,01 natural sciences ,Gelatin ,Analytical Chemistry ,Frog skin ,Protein content ,Hydroxyproline ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,Animals ,Transition Temperature ,Food science ,Quality characteristics ,Tuna skin ,Skin ,integumentary system ,Chemistry ,Tuna ,010401 analytical chemistry ,Extraction (chemistry) ,Rana esculenta ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,Quality ,0104 chemical sciences ,Bloom ,Frog Skin ,Chickens ,Food Science - Abstract
PubMedID: 30857699 Growing demand for gelatin has increased interest in using alternative raw materials. In this study, different animal skins; namely frog, tuna and chicken skins; were utilized in gelatin extraction by previously optimized extraction procedures. Quality characteristics and functional properties of the resultant gelatins were comparatively investigated. Frog skin gelatin had the highest protein content with 77.8% while the highest hydroxyproline content was found in chicken skin gelatin with 6.4%. Frog skin gelatin showed a significantly higher melting point (42.7 °C) compared to tuna and chicken gelatins. Bloom value was also significantly higher in frog skin gelatin compared to that of chicken and tuna skin gelatins. Results showed that processing waste like skins of different animals may present opportunities in gelatin production as high quality alternatives. This study may help the industry by providing one hand comparable data over potentially significant sources. © 2019 Elsevier Ltd
- Published
- 2019
47. The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets
- Author
-
Maria Morghese, Gioacchino Bono, Fatih Özogul, Laura La Barbera, Simona Manuguerra, Rosaria Arena, Andrea Santulli, Mariano Randazzo, Saloua Sadok, Concetta Maria Messina, Çukurova Üniversitesi, Messina, Concetta Maria, Bono, Gioacchino, Arena, Rosaria, Randazzo, Mariano, Morghese, Maria, Manuguerra, Simona, La Barbera, Laura, Ozogul, Fatih, Sadok, Saloua, and Santulli, Andrea
- Subjects
Antioxidant ,medicine.medical_treatment ,ved/biology.organism_classification_rank.species ,antioxidants, cold smoking, Coryphaena hippurus, dolphinfish, shelf life ,Shelf life ,chemistry.chemical_compound ,Settore AGR/20 - Zoocolture ,Coryphaena hippurus ,cold smoking ,shelf life ,dolphinfish ,antioxidants ,medicine ,Halocnemum strobilaceum ,Food science ,Settore BIO/06 - Anatomia Comparata E Citologia ,Fillet (mechanics) ,Coryphaena ,biology ,Chemistry ,ved/biology ,biology.organism_classification ,Malondialdehyde ,Polyphenol ,Food Science - Abstract
This study aimed to produce new value-added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox-pre) and treated with NaCl and antioxidant after thawing (Aox-post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox-pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox-pre fillets had the lowest peroxide values (PV) and malondialdehyde (MDA) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox-pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox-pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability. © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. 4513362121 This work was supported by funding from the Programma Operativo Nazionale “Ricerca e Competitività” (PON R&C) 2007-2013 project PESCATEC, code 004513362121 and from the project BioVecQ, Cod PS1.3_08 IEVP 2007- 2013 Decision CE C (2008) 8275.–CUP I57G12000360007.
- Published
- 2019
48. The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure
- Author
-
Vida Šimat, Fatih Özogul, Sandra Petričević, Jelka Pleadin, Eddy Listeš, Tanja Bogdanović, Ksenija Marković, Darja Sokolić, and Çukurova Üniversitesi
- Subjects
Chrysene ,030309 nutrition & dietetics ,Biology ,01 natural sciences ,Dietary exposure ,03 medical and health sciences ,chemistry.chemical_compound ,Human health ,Fish and shellfish products ,polycyclic compounds ,Benzo(a)pyrene ,Ingestion ,Food science ,Shellfish ,Risk assessment ,Fluoranthene ,0303 health sciences ,Food analysis ,010401 analytical chemistry ,food and beverages ,Chronic ingestion ,Polycyclic aromatic hydrocarbons ,0104 chemical sciences ,chemistry ,Meat products ,Pyrene ,Food composition ,polycyclic aromatic hydrocarbons ,benzo(a)pyrene ,fish and shellfish products ,meat products ,dietary exposure ,risk assessment ,food analysis ,food composition ,Food Science - Abstract
For the first time, the levels of benzo(a)anthracene (BaA), chrysene (CHR), benzo(b)fluoranthene (BbF) and benzo(a)pyrene (BaP) and their sum (PAH4) were investigated in a total of 180 samples of fish, shellfish and meat products produced in Croatia. In addition, dietary polycyclic aromatic hydrocarbons (PAHs) intake of adult Croatian consumers was estimated for both acute and chronic ingestion circumstances. None of the food samples exceeded the currently legal PAHs levels according to the European legislation. The mean PAH4 level was 1.47 µg/kg for meat and 1.48 µg/kg for shellfish products. The acute daily ingestion of BaP and PAH4 through meat and shellfish products was 2? to 7? fold higher in comparison to chronic intake, with meat products being the major contributors. Consequently, the evaluation of consumption patterns that used the margin-of-exposure approach indicated a negligible risk to human health. © 2018 Elsevier Inc.
- Published
- 2019
49. Impact of icing with potato, sweet potato, sugar beet, and red beet peel extract on the sensory, chemical, and microbiological changes of rainbow trout (Oncorhynchus mykiss) fillets stored at (3 ± 1 °C)
- Author
-
Fatih Özogul, Emre Yavuzer, Yesim Ozogul, Çukurova Üniversitesi, and Kırşehir Ahi Evran Üniversitesi, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü
- Subjects
biology ,Chemistry ,Sugar beet ,Trout storage ,Red beet peel ,Aquatic Science ,biology.organism_classification ,Shelf life ,Food sector ,Sweet potato ,%22">Fish ,Rainbow trout ,Food science ,Agronomy and Crop Science ,Potato - Abstract
The potential use of vegetable peels (potato, sweet potato, sugar beet, and red beet) as source of antioxidants was investigated. The sensory, chemical, and microbiological effects of icing with these peel extracts on rainbow trout fillets were monitored during 25 days of storage. Sensory results showed that the shelf life of the control group and fish fillets iced with red beet and sweet potato peel extracts were 21 days, while fish fillets iced with potato and sugar beet peel extracts had longer shelf life (25 days). Treatment of fish with potato and red beet peel extracts resulted in lower TVB-N, PV, and FFA values. The result of the study showed that icing with potato and red beet extracts increased the shelf life of rainbow trout and provided good quality parameters. Waste products as vegetable peels can be used in the food sector as new sources of antioxidants. © 2019, Springer Nature Switzerland AG.
- Published
- 2019
50. Unveiling the Impact of Lactic Acid Bacteria on Blood Lipid Regulation for Cardiovascular Health
- Author
-
Birsen Yilmaz, Neslihan Arslan, Teslime Özge Şahin, Duygu Ağadündüz, Fatih Ozogul, and João Miguel F. Rocha
- Subjects
lactic acid bacteria ,blood lipids ,lipid metabolism ,cardiovascular health ,fermented food ,Fermentation industries. Beverages. Alcohol ,TP500-660 - Abstract
Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented foods rich in LAB is related to different health-promoting benefits; however, in recent years, emerging evidence suggests a contribution of LAB to blood lipid regulation and cardiovascular health via certain mechanisms. Different potential mechanisms for the lipid regulatory effects of LAB may include the interaction of hydroxymethylglutaryl-CoA (HMG-CoA) reductase and bile salt hydrolase activity and bile salt metabolism; gut microbiome modulation; and regulation of mRNA expression of genes related to fat metabolism in animal models and human studies. This review comprehensively aims to answer whether/how LAB influence blood lipids in both animal models and human studies while also uncovering the underlying mechanisms linking LAB to lipid metabolism.
- Published
- 2024
- Full Text
- View/download PDF
Catalog
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.