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    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 Amin
    De-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.
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    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, Esra
    Due 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.
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    Microencapsulation Methods for Food Antioxidants
    (Springer Science and Business Media B.V., 2022) Subaşı, Büşra Gültekin; Vahapoglu, Beyza; Capanoglu, Esra
    Antioxidants 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.
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    Recent Studies on Berry Bioactives and Their Health-Promoting Roles
    (Mdpi, 2022) Vahapoglu, Beyza; Erskine, Ezgi; Gultekin Subasi, Busra; Capanoglu, Esra
    Along 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.