Publications by authors named "Fatih Ozogul"

64 Publications

Recent developments in industrial applications of nanoemulsions.

Adv Colloid Interface Sci 2022 Jun 28;304:102685. Epub 2022 Apr 28.

Cukurova University, Seafood Processing Technology, Adana, Turkey.

Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.
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http://dx.doi.org/10.1016/j.cis.2022.102685DOI Listing
June 2022

Kaempferol: A flavonoid with wider biological activities and its applications.

Crit Rev Food Sci Nutr 2022 Apr 25:1-25. Epub 2022 Apr 25.

Centro Tecnológico de la Carne de Galicia, Ourense, Spain.

Kaempferol and its derivatives are naturally occurring phytochemicals with promising bioactivities. This flavonol can reduce the lipid oxidation in the human body, prevent the organs and cell structure from deterioration and protect their functional integrity. This review has extensively highlighted the antioxidant, antimicrobial, anticancer, neuroprotective, and hepatoprotective activity of kaempferol. However, poor water solubility and low bioavailability of kaempferol greatly limit its applications. The utilization of advanced delivery systems can improve its stability, efficacy, and bioavailability. This is the first review that aimed to comprehensively collate some of the vital information published on biosynthesis, mechanism of action, bioactivities, bioavailability, and toxicological potential of kaempferol. Besides, it provides insights into the future direction on the improvement of bioavailability of kaempferol for wide applications.
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http://dx.doi.org/10.1080/10408398.2022.2067121DOI Listing
April 2022

The Impacts of on the Functional Properties of Fermented Foods: A Review of Current Knowledge.

Microorganisms 2022 Apr 15;10(4). Epub 2022 Apr 15.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, 01330 Adana, Turkey.

One of the most varied species of lactic acid bacteria is (), formerly known as . It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.
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http://dx.doi.org/10.3390/microorganisms10040826DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026118PMC
April 2022

Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge.

Microorganisms 2022 Apr 3;10(4). Epub 2022 Apr 3.

LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.

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.
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http://dx.doi.org/10.3390/microorganisms10040773DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9028172PMC
April 2022

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.

Foods 2022 Feb 3;11(3). Epub 2022 Feb 3.

LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.

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.
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http://dx.doi.org/10.3390/foods11030452DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834576PMC
February 2022

The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps.

Crit Rev Food Sci Nutr 2022 Feb 14:1-19. Epub 2022 Feb 14.

Department of Seafood Processing Technology, Cukurova University Faculty of Fisheries, Adana, Turkey.

Contamination of the food and especially marine environment with nano/micro-plastic particles has raised serious concern in recent years. Environmental pollution and the resulting seafood contamination with microplastic (MP) pose a potential threat to consumers. The absorption rate of the MP by fish is generally considered low, although the bioavailability depends on the physical and chemical properties of the consumed MP. The available safety studies are inconclusive, although there is an indication that prolonged exposure to high levels of orally administered MP can be hazardous for consumers. This review details novel findings about the occurrence of MP, along with its physical and chemical properties, in the marine environment and seafood. The effect of processing on the content of MP in the final product is also reviewed. Additionally, recent findings regarding the impact of exposure of MP on human health are discussed. Finally, gaps in current knowledge are underlined, and the possibilities for future research are indicated in the review. There is an urgent need for further research on the absorption and bioavailability of consumed MP and in vivo studies on chronic exposure. Policymakers should also consider the implementation of novel legislation related to MP presence in food.
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http://dx.doi.org/10.1080/10408398.2022.2033684DOI Listing
February 2022

The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies.

Crit Rev Food Sci Nutr 2022 Feb 3:1-17. Epub 2022 Feb 3.

Department of Food Science, Cornell University, Ithaca, New York, USA.

Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and urgently need to be addressed. The fourth industrial revolution, or Industry 4.0, has been gaining momentum since 2015, being a significant driver for sustainable development and a successful catalyst to tackle critical global challenges. This review paper summarizes the most relevant food Industry 4.0 technologies including, among others, digital technologies (e.g., artificial intelligence, big data analytics, Internet of Things, and blockchain) and other technological advances (e.g., smart sensors, robotics, digital twins, and cyber-physical systems). Moreover, insights into the new food trends (such as 3D printed foods) that have emerged as a result of the Industry 4.0 technological revolution will also be discussed in Part II of this work. The Industry 4.0 technologies have significantly modified the food industry and led to substantial consequences for the environment, economics, and human health. Despite the importance of each of the technologies mentioned above, ground-breaking sustainable solutions could only emerge by combining many technologies simultaneously. The Food Industry 4.0 era has been characterized by new challenges, opportunities, and trends that have reshaped current strategies and prospects for food production and consumption patterns, paving the way for the move toward Industry 5.0.
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http://dx.doi.org/10.1080/10408398.2022.2034735DOI Listing
February 2022

Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables.

Compr Rev Food Sci Food Saf 2022 03 26;21(2):1958-1978. Epub 2022 Jan 26.

Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla, India.

According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.
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http://dx.doi.org/10.1111/1541-4337.12895DOI Listing
March 2022

An Updated Review of Tetrodotoxin and Its Peculiarities.

Mar Drugs 2022 Jan 3;20(1). Epub 2022 Jan 3.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey.

Tetrodotoxin (TTX) is a crystalline, weakly basic, colorless organic substance and is one of the most potent marine toxins known. Although TTX was first isolated from pufferfish, it has been found in numerous other marine organisms and a few terrestrial species. Moreover, tetrodotoxication is still an important health problem today, as TTX has no known antidote. TTX poisonings were most commonly reported from Japan, Thailand, and China, but today the risk of TTX poisoning is spreading around the world. Recent studies have shown that TTX-containing fish are being found in other regions of the Pacific and in the Indian Ocean, as well as the Mediterranean Sea. This review aims to summarize pertinent information available to date on the structure, origin, distribution, mechanism of action of TTX and analytical methods used for the detection of TTX, as well as on TTX-containing organisms, symptoms of TTX poisoning, and incidence worldwide.
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http://dx.doi.org/10.3390/md20010047DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780202PMC
January 2022

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food-Gut-Health Axis.

Foods 2021 Dec 14;10(12). Epub 2021 Dec 14.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey.

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.
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http://dx.doi.org/10.3390/foods10123099DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701325PMC
December 2021

Recent advances in industrial applications of seaweeds.

Crit Rev Food Sci Nutr 2021 Dec 8:1-30. Epub 2021 Dec 8.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.

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.
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http://dx.doi.org/10.1080/10408398.2021.2010646DOI Listing
December 2021

Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products.

Crit Rev Food Sci Nutr 2021 Nov 30:1-23. Epub 2021 Nov 30.

Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP), Porto, Portugal.

After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including and are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.
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http://dx.doi.org/10.1080/10408398.2021.2007844DOI Listing
November 2021

Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity.

Foods 2021 Nov 3;10(11). Epub 2021 Nov 3.

Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.

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, was the dominant species, but spp. was present in high amounts (45-55% of the total ASVs) in some Spanish sausages. Among staphylococci, , , , and 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.
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http://dx.doi.org/10.3390/foods10112691DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624356PMC
November 2021

Exploiting of Secondary Raw Materials from Fish Processing Industry as a Source of Bioactive Peptide-Rich Protein Hydrolysates.

Mar Drugs 2021 Aug 25;19(9). Epub 2021 Aug 25.

Department of Marine Science & Convergence Engineering, Hanyang University, ERICA Campus, Ansan 11558, Gyeonggi-do, Korea.

Developing peptide-based drugs are very promising to address many of the lifestyle mediated diseases which are prevalent in a major portion of the global population. As an alternative to synthetic peptide-based drugs, derived peptides from natural sources have gained a greater attention in the last two decades. Aquatic organisms including plants, fish and shellfish are known as a rich reservoir of parent protein molecules which can offer novel sequences of amino acids in peptides, having unique bio-functional properties upon hydrolyzing with proteases from different sources. However, rather than exploiting fish and shellfish stocks which are already under pressure due to overexploitation, the processing discards, regarded as secondary raw material, could be a potential choice for peptide based therapeutic development strategies. In this connection, we have attempted to review the scientific reports in this area of research that deal with some of the well-established bioactive properties, such as antihypertensive, anti-oxidative, anti-coagulative, antibacterial and anticarcinogenic properties, with reference to the type of enzymes, substrate used, degree of particular bio-functionality, mechanism, and wherever possible, the active amino acid sequences in peptides. Many of the studies have been conducted on hydrolysate (crude mixture of peptides) enriched with low molecular bioactive peptides. In vitro and in vivo experiments on the potency of bioactive peptides to modulate the human physiological functions beneficially have demonstrated that these peptides can be used in the prevention and treatment of non-communicable lifestyle mediated diseases. The information synthesized under this review could serve as a point of reference to drive further research on and development of functionally active therapeutic natural peptides. Availability of such scientific information is expected to open up new zones of investigation for adding value to underutilized secondary raw materials, which in turn paves the way for sustainability in fish processing. However, there are significant challenges ahead in exploring the fish waste as a source of bioactive peptides, as it demands more studies on mechanisms and structure-function relationship understanding as well as clearance from regulatory and statutory bodies before reaching the end user in the form of supplement or therapeutics.
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http://dx.doi.org/10.3390/md19090480DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468292PMC
August 2021

Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria.

Food Chem 2022 Jan 11;368:130831. Epub 2021 Aug 11.

Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey.

This research aimed to apply nanotechnology for nanoformulation of Laurus nobilis essential oil (EO) by ultrasonic emulsification method and characterization of nano-form: particle size, viscosity, polydispersity index, thermodynamic stability, and surface tension. The antimicrobial activity of laurel EO nanoemulsion (LEON) and laurel EO was also investigated against a panel of ten food-borne pathogens and fish spoilage bacteria. The GC-MS analysis of EO revealed that 1,8-Cineole was the main volatile compound. According to disc-diffusion results, LEON was more effective against Gram-positive pathogen bacteria of Staphylococcus aureus and Enterococcus faecalis than EO. Laurel oil demonstrated a higher inhibitory effect against fish spoilage bacteria (6.19 to 18.5 mm). The MICs values of LEON and laurel EO ranged from 6.25 to >25 mg/mL and from 1.56 to >25 mg/mL, respectively. Nanoemulsion and oil exhibited the best bactericidal activity against Pseudomonas luteola. Therefore, LEON can be developed as a natural antimicrobial agent in food industry.
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http://dx.doi.org/10.1016/j.foodchem.2021.130831DOI Listing
January 2022

Cold plasma for the preservation of aquatic food products: An overview.

Compr Rev Food Sci Food Saf 2021 09 6;20(5):4407-4425. Epub 2021 Aug 6.

Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra, India.

Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf-life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf-life extension of AFP.
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http://dx.doi.org/10.1111/1541-4337.12815DOI Listing
September 2021

Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products.

Adv Food Nutr Res 2021 31;97:55-118. Epub 2021 Mar 31.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey. Electronic address:

The contribution of food in promotion of health has become of most importance. The challenges that lie before the global food supply chain, such as climate changes, food contamination, and antimicrobial resistance may compromise food safety at international scale. Compounds with strong antimicrobial and antioxidant activity can be extracted from different natural and sustainable sources and may contribute to extend the shelf life of meat and seafood products, enhance food safety and enrich foods with additional biologically active and functional ingredients. This chapter describes the use of bioprotective cultures, essential oils, plant extracts, seaweed extracts and grape pomace compounds in production of value-added meat and seafood products with improved shelf life and safety, following the requests from the market and consumers.
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http://dx.doi.org/10.1016/bs.afnr.2021.03.001DOI Listing
October 2021

Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry.

Adv Food Nutr Res 2021 28;97:187-236. Epub 2021 May 28.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.

Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
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http://dx.doi.org/10.1016/bs.afnr.2021.02.017DOI Listing
October 2021

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products.

Compr Rev Food Sci Food Saf 2021 07 19;20(4):4182-4210. Epub 2021 Jun 19.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey, 01330, Turkey.

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery-derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.
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http://dx.doi.org/10.1111/1541-4337.12787DOI Listing
July 2021

Application of oil-in-water nanoemulsions based on grape and cinnamon essential oils for shelf-life extension of chilled flathead mullet fillets.

J Sci Food Agric 2022 Jan 11;102(1):105-112. Epub 2021 Jun 11.

Université Kasdi Merbah Ouargla. Faculté des Sciences de la Nature et de la Vie. Laboratoire de Recherche sur la Phœniciculture, Ouargla, Algeria.

Background: The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf-life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 °C.

Results: The nanoemulsions showed good stability and low average droplet size. The results indicated that nanoemulsion treatments significantly prolonged the shelf-life of the fillets. Treatment inhibited increases in pH and TVB-N, and retarded lipid oxidation and hydrolysis. Sensory assessment revealed that treatment induced shelf-life extension from 10 to 14 days, compared with controls. Microbiological analyses showed nanoemulsion treatment caused shelf-life extension from 10 to 12 days with reduction of microbiological contamination by up to 1 log cfu g in mesophilic and 1.5 log cfu g in psychrotrophic bacteria.

Conclusion: Considering the results, grape seed and cinnamon essential oil nanoemulsions could be considered as novel antimicrobial and antioxidant materials for shelf-life extension of flathead mullet fillets during cold storage. © 2021 Society of Chemical Industry.
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http://dx.doi.org/10.1002/jsfa.11336DOI Listing
January 2022

Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravad.

Food Chem 2021 Jun 24;346:128904. Epub 2020 Dec 24.

National Research Institute of Animal Production, 1 Krakowska Street, 32-083 Balice, Poland.

The extent to which the transformation of nucleotides, biogenic amines, and microbiological changes affect the quality and shelf life of vacuum packaged low processed rainbow trout (Oncorhynchus mykiss) gravad during storage at 7 ± 1 °C for 42 days was investigated. Although total viable counts increased slowly up to 6 log CFU g at the end of storage, coliform bacteria disappeared. The histamine concentration and the biogenic amine index increased up to 45.2 ± 1.62 mg kg and 100 mg kg respectively. The highest concentration of inosine monophosphate was achieved in freshly prepared gravad, whereas the hypoxanthine level increased with storage time up to 28 days. Among nucleotide ratios, the G value is more suitable for the determination of gravad quality than K, K and H values. Once the gravad obtained the limit of acceptability by the panelists (35 days) the G value rose to 470%.
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http://dx.doi.org/10.1016/j.foodchem.2020.128904DOI Listing
June 2021

Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food - a review.

Crit Rev Food Sci Nutr 2022 18;62(11):2985-3001. Epub 2020 Dec 18.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.

In the food industry, there is a need to use the properties of antioxidants and antimicrobials effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to delay rancidity. Nevertheless, the emerging concern about the negative effects of synthetic antioxidants and antimicrobials on consumers' health along with the advantages of natural substances have led to more fundamental research to investigate the mechanism of action and toxicity of natural antioxidants and antimicrobials. There is also a need to establish in each country an appropriate regulatory scheme to assure consumers of the safety and efficacy of these materials. Thus, this present review provides a detailed overview of the different antioxidant and antimicrobial groups, focusing on their properties, mechanism of action, and applicability in the food industry to be a guide for students and researchers.
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http://dx.doi.org/10.1080/10408398.2020.1862046DOI Listing
April 2022

Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits.

Mar Drugs 2020 Dec 9;18(12). Epub 2020 Dec 9.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey.

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.
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http://dx.doi.org/10.3390/md18120627DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764318PMC
December 2020

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review.

Antioxidants (Basel) 2020 Sep 17;9(9). Epub 2020 Sep 17.

Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.

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.
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http://dx.doi.org/10.3390/antiox9090882DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555908PMC
September 2020

Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts.

Foods 2020 May 11;9(5). Epub 2020 May 11.

Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania.

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 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 (<12 µg kg), 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.
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http://dx.doi.org/10.3390/foods9050614DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278600PMC
May 2020

The function of nanoemulsion on preservation of rainbow trout fillet.

J Food Sci Technol 2020 Mar 9;57(3):895-904. Epub 2019 Oct 9.

1Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey.

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.
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http://dx.doi.org/10.1007/s13197-019-04122-9DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7026332PMC
March 2020

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.

Microorganisms 2020 Jan 25;8(2). Epub 2020 Jan 25.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, 01330 Adana, Turkey.

Organic acid contents of acidified and fermented fish silages made from gibel carp ( ) and klunzinger's ponyfish ( ) 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 (. 25 °C). Selected lactic acid bacteria (LAB) of , , , and 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 /100g , respectively. Among the fermented fish-based silages, LAB strains unfolded considerable ability to presumptively produce propionic acid in gibel carp silage (>2370 mg /100g ). 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 (6335.40 mg /100g ). 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.
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http://dx.doi.org/10.3390/microorganisms8020172DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074790PMC
January 2020

Elemental composition of pufferfish species from Northeastern Mediterranean Sea.

Environ Monit Assess 2019 May 2;191(6):334. Epub 2019 May 2.

Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey.

This study aimed at comparing the elemental levels of muscle and liver tissues of four pufferfish (Lagocephalus sceleratus, Lagocephalus spadiceus, Lagocephalus suezensis, and Torquigener flavimaculosus), which are common in the Northeastern Mediterranean Sea (Mersin Bay), in terms of sex and seasonal variables. Na, Mg, P, K, and Ca levels in the muscle tissues of pufferfish range from 1848.4 to 16495.7, 824.4 to 2684.5, 6936.2 to 20486.6, 13019.3 to 36165.5, and 276.4 to 5566.5 μg g, respectively. Na, Mg, P, K, and Ca levels in the liver tissues of pufferfish range from 531.8 to 6136.1, 63.8 to 899.1, 773.1 to 6677.5, 1151.4 to 10165.4, and 47.4 to 1607.7 μg g, respectively. The levels of macroelements in the muscle and liver tissues can be represented as K > P ≥ Na > Ca ≥ Mg and K ≥ P ≥ Na > Ca ≥ Mg, respectively. Pufferfish muscle tissue has more abundant macroelement levels than liver tissue. Fe, Cu, and Zn levels in pufferfish muscle tissues range from 21.53 to 219.42, 0.73 to 6.54, and 25.38 to 100.47 μg g, respectively. Fe, Cu, and Zn levels in pufferfish liver tissues range from 157.8 to 1368.6, 0.86 to 11.23, and 23.17 to 507.75 μg g, respectively. Levels of trace elements in the muscle and liver tissues can be represented as Zn ≥ Fe > Cu and Fe ≥ Zn > Cu, respectively. The pufferfish liver tissue is richer than muscle tissue in terms of trace element levels. Cd, Pb, As, and Cr levels in pufferfish muscle tissues range from 0.66 to 6.30, 2.17 to 20.76, 41.90 to 258.37, and 0.34 to 3.70 μg g, respectively. Cd, Pb, As, and Cr levels in the liver tissues of pufferfish range from 0.22 to 2.34, 0.17 to 2.27, 9.35 to 61.93, and 0.14 to 2.10 μg g, respectively. Levels of metal in the muscle and liver tissues can be represented as As > Pb > Cd ≥ Cr and As > Cd ≥ Pb ≥ Cr, respectively. Pufferfish muscle tissue has a higher association with liver tissue due to metal level accumulation. All pufferfish are contaminated by Cd, Pb, As, Cr, Fe, and Zn metals.
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http://dx.doi.org/10.1007/s10661-019-7469-1DOI Listing
May 2019

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish () fillets.

Food Sci Nutr 2019 Apr 18;7(4):1239-1250. Epub 2019 Mar 18.

Laboratorio di Biochimica Marina ed Ecotossicologia Dipartimento di Scienze della terra e del Mare DiSTeM Università degli Studi di Palermo Trapani Italy.

This study aimed to produce new value-added products from dolphinfish () as fillets when using cold smoking combined with natural antioxidants, obtained from 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.
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http://dx.doi.org/10.1002/fsn3.946DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475737PMC
April 2019

Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C.

Vet World 2019 Jan 28;12(1):155-164. Epub 2019 Jan 28.

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.

Aim: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna () stored as intact fillet at refrigerated (3±1°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.
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http://dx.doi.org/10.14202/vetworld.2019.155-164DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6431800PMC
January 2019
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