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    Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review
    (Elsevier Science Inc, 2024) Siddiqui, Shahida Anusha; Bhowmik, Shuva; Afreen, Maliha; Ucak, Lknur; Ikram, Ali; Gerini, Francesca; Mehdizadeh, Mohammad
    In bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.
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    Electro – Technologies
    (Springer, 2022) Ucak, Ilknur; Afreen, Maliha; Benova, Evgenia; Marinova, Plamena; Bogdanov, Todor; Turtoi, Maria; Patra?cu, Livia
    This chapter provides an overview of specific technologies used in nonthermal processing of food: pulsed electric field (PEF), cold plasma (CP), radio-frequency electric field (RFEF), oscillating magnetic field (OMF), electrohydrodynamic processing (EHDF), electron beam (EB) processing and ionizing radiation (IR). These technologies are called electro-technologies because they use the electric field. The electric field is applied in pulses (e.g., pulsed electric field), continuous (e.g., radio-frequency, electrohydrodynamic), or to produce an oscillating magnetic field. Also, the electric field helps the movement of electrons in electron beam processing and contribute to cold plasma. Electro-technologies are subject to intensive scientific research as alternative techniques to heat treatment processing. The main topics of the discussion addressed are the fundamental principle of each electro-technology, the mechanism of inactivation or destruction of microorganisms, research and practical applications, process parameters and factors, advantages and disadvantages. Special attention is paid to advanced control of microbial quality and safety in food technology, agriculture, and biology achieved by applying these electro-technologies. © 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.
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    Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
    (Mdpi, 2021) Ucak, Ilknur; Afreen, Maliha; Montesano, Domenico; Carrillo, Celia; Tomasevic, Igor; Simal-Gandara, Jesus; Barba, Francisco J.
    In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications.
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    Microalgae as a potential raw material for plant-based seafood alternatives: A comprehensive review
    (Wiley, 2024) Siddiqui, Shahida Anusha; Ucak, Ilknur; Afreen, Maliha; Sasidharan, Abhilash; Yunusa, Bello Mohammed; Bhowmik, Shuva; Pandiselvam, Ravi
    Microalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco-conscious food choices, the exploration of microalgae as a core ingredient in plant-based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty-free alternatives while reducing dependence on traditional, unsustainable modes of seafood production. Microalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, Poly Unsaturated Fatty Acids vitamins, and minerals comparable to those found in seafood. Modern technologies such as 3D printing provides convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates towards eco-conscious food choices, the exploration of microalgae as a core ingredient in plant-based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources.image
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    Milk proteins: chemistry, functionality and diverse industrial applications
    (Taylor & Francis Ltd, 2024) Nayik, Gulzar Ahmad; Gull, Amir; Masoodi, Lubna; Navaf, Muhammed; Sunooj, Kappat Valiyapeediyekkal; Ucak, Ilknur; Afreen, Maliha
    Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique physicochemical properties, which include emulsification, foaming, viscosity, and gelation capabilities. Despite the increasing popularity of plant-based proteins, the indispensability of milk protein remains undeniable. This review highlights the significance of milk proteins, focusing on casein and whey, their chemistry, functional properties, and applications in various industries. It delves into the chemical composition and functional properties of these proteins, shedding light on their multifaceted applications and the technological advancements employed for their extraction and refinement. Animal-derived protein fractions can be modified into micro- or nanoscale delivery systems, which deliver and shield bioactive compounds, promoting specific responses at specific sites in the body. A comprehensive understanding of the unique attributes of milk proteins continues to drive their widespread integration into the food industry and beyond, reaffirming their role in fostering balanced metabolism and supporting overall human health. This review provides insights into the potential of milk proteins to drive innovations for future demands across various sectors.
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    Plant protein-derived peptides: frontiers in sustainable food system and applications
    (Frontiers Media Sa, 2024) Nirmal, Nilesh; Khanashyam, Anandu Chandra; Shah, Kartik; Awasti, Nancy; Babu, Karthik Sajith; Ucak, Ilknur; Afreen, Maliha
    Plant proteins have been considered a potential source of bio-functional peptides, which can be beneficial for human health. The potent antioxidant properties of plant-based peptides protect against oxidative damage and associated diseases. Despite a significant number of studies on the preparation and biological functions of plant-based peptides, only a limited number of peptides are commercially utilized. The systematic studies of the extraction, optimization, isolation, pharmacokinetics, stability, and safety aspects of plant protein-derived peptides (PPDP) are in progress. Also, the molecular mechanism of action and health benefits of bioactive PPDP is still lacking. Hence, this review provides a comprehensive discussion of various plant protein sources to end-product applications of PPDP. In this context, different plant sources explored for functional and bioactive PPDP have been presented. The green biotechnological techniques such as fermentation and enzymatic hydrolysis for extraction of PPDP have been described. The functional and biological properties of PPDP have been revisited. The most important part of the application which includes the stability and bioavailability of PPDP has been discussed. Additionally, the health impact of PPDP administration has been summarized. Lastly, future perspectives and concluding remarks have been documented.
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    Production and growth of microalgae in urine and wastewater: A review
    (Springer Heidelberg, 2023) Siddiqui, Shahida Anusha; Wu, Yuan Seng; Saikia, Trideep; Ucak, Ilknur; Afreen, Maliha; Shah, Mohd Asif; Ayivi, Raphael D.
    Issues of climate change, energy demand, and natural resources depletion are calling for circular methods to produce value-added products such as biomass, biofuel, biofertilizers, and nutraceuticals from waste. For instance, culturing photoautotrophic microalgae in wastewater and urine appears promising to recycle nutrients from waste. Here we review microalgal production with focus on wastewater treatment and urine utilization. We present photobioreactors, parameters influencing algal growth, economical aspects, and limitations from consumer acceptance.