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Öğe A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods(Taylor & Francis Inc, 2022) Gultekin Subasi, Busra; Vahapoglu, Beyza; Capanoglu, Esra; Mohammadifar, Mohammad AminDe-oiled sunflower cake is a sustainable and promising protein source with high phenolic and fiber contents. The cake, which is an industrial by-product has been the subject of many studies investigating various aspects such as protein extraction, functional properties, interaction with other ingredients, and its performance in a wide range of food products. Innovative and conventional techniques of protein extraction from sunflower cake have been investigated to increase extraction yield and improve desired functional characteristics. Modulation of structure of plant-based proteins helps to control their techno-functional properties and widen their applications. Structure modification of proteins by physical methods including ultrasound treatment and gamma irradiation as well as enzymatic and chemical methods has been used to improve the functional properties of sunflower protein. This review collects and critically discusses the available information on techno-functional properties of protein extracts from sunflower cake and how its techno-functional properties can be tailored using various structure modification methods.Öğe Application of high pressure processing in ensuring food safety(Elsevier, 2022) Ozkan, Gulay; Subasi, Busra Gultekin; Capanoglu, Esra; Esatbeyoglu, TubaAs being one of the most popular non-thermal food processing and hurdle technologies, high pressure processing (HPP) is widely used to assure food safety and obtain food matrices with high nutritional value and longer shelf life. Food safety might be conceptualized with distinctive subjects, however mostly dominated by microbial safety. Numerous studies have been applied to investigate the effect of HPP on the safety of various food materials in the last decades, particularly associated with reducing the microbial load including some types of bacteria (both vegetative and spore forming cells), molds, yeasts, parasites, and viruses. Detoxification and prevention of toxin production in food materials are also considered as significant effects of HPP for food safety concern. On the other hand, the influence of high-pressure treatment on natural food allergens in order to decrease/inhibit their undesirable health-demoting effects is a promising research area aiming to produce fresh and allergen-free food products. HPP is an important non-thermal tool to obtain gently processed but safer food products when applied either alone or in combination with other hurdle treatments. © 2023 Elsevier Inc. All rights reserved.Öğe Chemistry of Protein-Phenolic Interactions Toward the Microbiota and Microbial Infections(Frontiers Media Sa, 2022) Yilmaz, Hilal; Gultekin Subasi, Busra; Celebioglu, Hasan Ufuk; Ozdal, Tugba; Capanoglu, EsraAlong with health concerns, interest in plants as food and bioactive phytochemical sources has been increased in the last few decades. Phytochemicals as secondary plant metabolites have been the subject of many studies in different fields. Breakthrough for research interest on this topic is re-juvenilized with rising relevance in this global pandemics' era. The recent COVID-19 pandemic attracted the attention of people to viral infections and molecular mechanisms behind these infections. Thus, the core of the present review is the interaction of plant phytochemicals with proteins as these interactions can affect the functions of co-existing proteins, especially focusing on microbial proteins. To the best of our knowledge, there is no work covering the protein-phenolic interactions based on their effects on microbiota and microbial infections. The present review collects and defines the recent data, representing the interactions of phenolic compounds -primarily flavonoids and phenolic acids- with various proteins and explores how these molecular-level interactions account for the human health directly and/or indirectly, such as increased antioxidant properties and antimicrobial capabilities. Furthermore, it provides an insight about the further biological activities of interacted protein-phenolic structure from an antiviral activity perspective. The research on the protein-phenolic interaction mechanisms is of great value for guiding how to take advantage of synergistic effects of proteins and polyphenolics for future medical and nutritive approaches and related technologies.Öğe Coffee Phenolics and Their Interaction with Other Food Phenolics: Antagonistic and Synergistic Effects(Amer Chemical Soc, 2022) Erskine, Ezgi; Subasi, Busra Gultekin; Vahapoglu, Beyza; Capanoglu, EsraDue to its strong aroma and stimulating effect, coffee is the most consumed beverage worldwide, following water. Apart from being a luscious food product, its contents of high phenolic compounds dominated by chlorogenic acid, caffeic acid, and their derivatives have caused coffee to be consumed by individuals at higher ratios and have also encouraged the number of varying research studies for its health-promoting properties. However, it should be noted that these desirable beneficial actions of coffee phenolics are in dynamic behaviors, highly dependent on the roasting process parameters and presence of different types of phenolic compounds in the media. Interactions between coffee phenolics and other phenols might end up with induced or reduced biological activities, which is called synergism or antagonism, respectively. In this paper, bioactive properties such as antioxidant, enzyme inhibition, and chelating power are reviewed in terms of synergism and antagonism of coffee phenolics and other bioactive compounds that are introduced into the matrix, such as cacao, ginger, cinnamon, willow bark, cardamom, and chili pepper. Furthermore, how these properties are affected after in vitro digestion and potential reasons for the outcomes are also briefly discussed with the aim of providing a better understanding of these interactions for the food industry. Revealing the synergistic and antagonistic interactions of the phenolics between coffee and different ingredients in a food matrix and their effects on bioactivity mechanisms is not only important for scientific studies but also for conscious food consumption of individuals.Öğe Effect of food processing on antioxidants, their bioavailability and potential relevance to human health(Elsevier, 2022) Toydemir, Gamze; Subasi, Busra Gultekin; Hall, Robert D.; Beekwilder, Jules; Boyacioglu, Dilek; Capanoglu, EsraIt has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what is present in vegetative starting materials; how this is altered during processing; how this influences activity in the gut and following uptake into bloodstream; and which in vivo physiological effects this may have on human body. Having a better understanding of these different steps and their importance in a health-and-nutrition-context will place us in a better position to breed for improved crop varieties and to advise the food industry on how to optimize processing strategies to enhance biochemical composition of processed foods. This review provides an overview of what is currently known about the influence which food processing treatments can have on antioxidants and gives some pointers as to their potential relevance.Öğe Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate(Elsevier Sci Ltd, 2021) Subasi, Busra Gultekin; Jahromi, Mastaneh; Casanova, Federico; Capanoglu, Esra; Ajalloueian, Fatemeh; Mohammadifar, Mohammad AminModerate electric field (MEF) was employed to sunflower protein isolate (SPI) and sodium caseinate (CAS) to change their structural and thermo-physical properties with a non-thermal approach. MEF treatment significantly reduced the average particle size with noticeable changes in the uniformity of SPI and CAS solutions. A maximum of 10% reduction in the surface tension was observed for 0.2% w/w SPI sample by applying 150 V for 20 s. This effect was less pronounced for CAS samples and for the protein concentration of 2% w/w. FTIR spectra provided an increased ?-helix content for SPI inducing a bulkier, loosened and more hydrophilic structure which is unlikely for CAS. Intrinsic Fluorescence Spectroscopy revealed that MEF treatments changed the tertiary structures of SPI and CAS. Denaturation temperatures and enthalpies of the SPI and CAS samples were decreased by MEF treatments.Öğe Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein(Elsevier Sci Ltd, 2022) Subasi, Busra Gultekin; Yildirim-Elikoglu, Seda; Altay, Ipek; Jafarpour, Ali; Casanova, Federico; Mohammadifar, Mohammad Amin; Capanoglu, EsraSunflower protein isolate obtained from industrially de-oiled press cake was treated with non-thermal microwave, aiming to investigate how structure and emulsifying properties were affected. Our results indicated that the content of polar amino acids was decreased and solubility and surface hydrophobicity were altered upon exposure to non-thermal microwave. Higher solubility and surface hydrophobicity of the samples treated with defrost mode and also 350 W were accompanied by a smaller size and lower uniformity of the oil droplets compared to the control and other samples. Non-thermal microwave treatment improved the emulsion stability by 1.43 times and defrost mode treated sample had the lowest stability index after 120 min. Interfacial dilatational rheology measurements revealed that 70 and 350 W treated samples created higher elastic, less stretchable solid-like layer at the O/W interface in comparison with defrost mode treated and control samples. Consequently, non-thermal microwave treatment could be considered as a promising simple, fast, and green protein modification technique.Öğe Microencapsulation Methods for Food Antioxidants(Springer Science and Business Media B.V., 2022) Subaşı, Büşra Gültekin; Vahapoglu, Beyza; Capanoglu, EsraAntioxidants are important constituents of foods due to their potential to delay or inhibit oxidation, extend the shelf life, and protect the freshness, color, aroma, or textural attributes of the product. In addition, they have several health beneficial effects which attracted the attention of many scientists. Protecting or improving the stability and bioactivity of antioxidants against environmental factors is possible with the encapsulation process. Encapsulation also enables the fortification of foods with antioxidants and improves their bioavailability and bioactivity. Chemical, physical, physicochemical, and biological methods are used in order to encapsulate food antioxidants within appropriate coating materials. Properties of the antioxidative core material and the coating agent, desired microcapsule size, purpose of encapsulation, and further applications are the most important factors that need to be considered for the selection of the appropriate encapsulation technique, besides the application costs and presence of required facilities/infrastructure for the encapsulation process. In order to obtain the most efficient microcapsules with high bioactivity, long retention time and low operational costs, encapsulation methods may either be used individually or two or more methods might be combined. Choosing the best microencapsulation method is a dynamic phenomenon depending on several factors and parameters which are unique for each antioxidant encapsulation case. In this chapter, microencapsulation methods used for the encapsulation of food antioxidants are reviewed. © 2022, Springer Nature Switzerland AG.Öğe Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein(Springer, 2023) Subasi, Busra Gultekin; Yildirim-Elikoglu, Seda; Altin, Ozan; Erdogdu, Ferruh; Mohammadifar, Mohammad Amin; Capanoglu, EsraThe non-thermal effect of electromagnetic field (NEF) on the structural and thermal properties of heat-resistant globular sunflower protein isolate was investigated by exposing samples to varying power levels (70 W, defrost (DF), and 350 W). Only the lowest consecutive power modes of the electromagnetic unit were conducted to complete at least two exposure cycles (for certainty) without exceeding 45 degrees C (non-thermal processing condition). The total polar amino acid content of the treated samples decreased by 14% with NEF applications since polar amino acids were the main targets of the electromagnetic field due to absorbing that energy as kinetic energy and inducing structural changes. The DF and 350 W treatments dissipated large particles/aggregates over 5000 nm completely. The treatment with the lowest power (70 W) produced the lowest average particle size (14% decrease) while it increased after the DF and 350 W applications (34 and 16%, respectively), which indicated partial unfolding and/or reaggregation. Less ordered structures had increased alpha-helix (max with 350 W by 22%) and decreased beta-sheet contents (max with 70 W by 30%) after the NEF treatments. The tertiary structures of the samples changed significantly following the NEF treatments with a blue shift on emission maxima with different fluorescence intensities. The thermal stability of the samples was analyzed with DSC and TGA; lower peak temperature (decreased by 28%) and denaturation enthalpy (decreased by 82%) besides higher gravimetric loss (by 1.3%) were obtained for DF and 350 W, compared to the control. The NEF could be considered a promising approach for structural alteration of globular sunflower protein.Öğe Phenolic compounds as natural microbial toxin detoxifying agents(Pergamon-Elsevier Science Ltd, 2023) Saricaoglu, Beyza; Subasi, Buesra Gueltekin; Karbancioglu-Guler, Funda; Lorenzo, Jose Manuel; Capanoglu, EsraDespite the abundance of promising studies, developments, and improvements about the elimination of micro-bial toxins from food matrices, they are still considered as one of the major food safety problems due to the lack of their complete avoidance even today. Every year, many crops and foodstuffs have to be discarded due to unconstrained contamination and/or production of microbial toxins. Furthermore, the difficulty for the detection of toxin presence and determination of its level in foods may lead to acute or chronic health problems in many individuals. On the other hand, phenolic compounds might be considered as microbial toxin detoxification agents because of their inhibition effect on the toxin synthesis of microorganisms or exhibiting protective effects against varying damaging mechanisms caused by toxins. In this study, the effect of phenolic compounds on the synthesis of bacterial toxins and mycotoxins is comprehensively reviewed. The potential curing effect of phenolic compounds against toxin-induced damages has also been discussed. Consequently, phenolic compounds are indicated as promising, and considerable natural preservatives against toxin damages and their detoxification potentials are pronounced.Öğe Propolis and gastrointestinal tract diseases(Elsevier, 2022) Gültekin Subaşı, Büşra; Ozdal, Tugba; Capanoglu, EsraPropolis, the resinous “bee glue,” has been investigated widely due to its bioactive phytochemicals and potential to treat various diseases. Gastrointestinal tract disorders are among the severe diseases that many individuals suffer as either recoverable in specific periods or for life-long situations. From the loss of daily-life quality to life-threatening severe cases, gastrointestinal tract disorders have a wide range of symptoms usually palliated by medication; however, those rarely target to cure the origin of a disease or reverse the pathologic lesions. Symptom palliation and/or suppression might cause many other undesired side effects which may require different medication. Propolis has a significant potential to treat these challenging diseases instead of suppressing the symptoms. The present chapter covers the potential effects of propolis bioactive compounds and phytochemicals with their brief mechanism of action on oral mucositis, gastrointestinal cancers, inflammatory bowel disease, and antiulcer activity. © 2022 Elsevier Inc. All rights reserved.Öğe Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics(Elsevier, 2020) Subasi, Busra Gultekin; Casanova, Federico; Capanoglu, Esra; Ajalloueian, Fatemeh; Sloth, Jens J.; Mohammadifar, Mohammad AminThe effects of dephenolization on structural, physico-chemical and functional properties of sunflower protein isolate obtained from de-oiled sunflower cake were investigated. Proximate analysis showed that the moisture and crude protein content for sunflower dephenolized protein (SPI-DP) increased by 59 and 9% compared to the natural sunflower protein (SPI-N) samples, while the ash content and phenolic compounds decreased 53 and 98%, respectively. Powder of SPI-DP had a yellowish color and analysis using scanning electron microscopy showed a rough and spongy surface compared to SPI-N. The isoelectric point of SPI-N and SPI-DP were observed at pH 4.37 and 4.82, respectively. Analysis of mineral composition showed a lowered amount of minerals (except for Se and Sr), as a result of phenolic removal. Secondary structures of the protein did not change but lower hydrophilicity was observed after phenolic removal using Fourier transform infrared spectroscopy. No difference was observed using differential scanning calorimetry on the glass transition and denaturation temperatures. Higher values for foam capacity and foam stability were observed for SPI-DP compared to SPI-N. Interfacial rheological measurements showed that structure strength at the air/water interface increased after phenolic removal.Öğe Recent Studies on Berry Bioactives and Their Health-Promoting Roles(Mdpi, 2022) Vahapoglu, Beyza; Erskine, Ezgi; Gultekin Subasi, Busra; Capanoglu, EsraAlong with the increased knowledge about the positive health effects of food bioactives, the eating habits of many individuals have changed to obtain higher nutritional benefits from foods. Fruits are among the most preferred food materials in this regard. In particular, berry fruits are important sources in the diet in terms of their high nutritional content including vitamins, minerals, and phenolic compounds. Berry fruits have remedial effects on several diseases and these health-promoting impacts are associated with their phenolic compounds which may vary depending on the type and variety of the fruit coupled with other factors including climate, agricultural conditions, etc. Most of the berries have outstanding beneficial roles in many body systems of humans such as gastrointestinal, cardiovascular, immune, and nervous systems. Furthermore, they are effective on some metabolic disorders and several types of cancer. In this review, the health-promoting effects of bioactive compounds in berry fruits are presented and the most recent in vivo, in vitro, and clinical studies are discussed from a food science and nutrition point of view.
