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Öğe Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (Dicentrarchus labrax) fillets(Wiley, 2021) Ucak, Ilknur; Abuibaid, Ahlam K. M.; Aldawoud, Turki M. S.; Galanakis, Charis M.; Montesano, DomenicoIn this study, the effects of gelatin films enriched with 2% of citrus (orange ([OSE] and lemon [LSE]) seed extracts (CSE) on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage (4 +/- 1 degrees C) for 15 days were determined. The results showed that lipid oxidation delayed in OSE and LSE groups compared with control and gelatin-film (without extract)-coated groups. According to microbial results, the addition of CSE enhanced the antimicrobial activity of gelatin films and, therefore, delayed the microbial growth. The incorporation of CSE with gelatin films showed a positive effect on the sensorial parameters of fillets. The shelf life of fillets was found as 6 days for the control, 9 days for GF group, and 12 days for both OSE and LSE groups. In conclusion, the supplementation of CSE raised the effectiveness of the gelatin films and can be recommended to maintain the quality of sea bass fillets. Practical applications Seafoods are highly perishable products and maintaining the quality of seafoods is a very important issue. As excessive citrus wastes are produced in the food industry, possible ways of their utilization are need to be searched. Citrus seed extract (CSE) was evaluated as natural antioxidant and antimicrobial agent in prolonging the shelf life of sea bass fillets in this study. The results revealed that CSE contributed to maintain the oxidative, microbiological, and sensory quality of sea bass fillets during storage. Thus, considering the consumers concerns about the synthetic ingredients, CSE can be suggested as a natural antioxidant and antimicrobial source in foods. Additionally, finding of this research could help to evaluate food wastes and the industrial usage of these products as a natural preservative.Öğe Biochanin A and biochanin B(Elsevier, 2021) Sarfraz, Iqra; Rasul, Azhar; Riaz, Ammara; Ucak, Ilknur; Zahoor, Muhammad Kashif; Hussain, Ghulam; Nawaz, JavariaNatural products have emerged as a treasure trove of novel chemical scaffolds for drug discovery against various diseases including inflammation, cardiovascular diseases, osteoporosis, and cancer. Isoflavones, polyphenolic compounds, from plants belonging to the Fabaceae family act as phytoestrogens and possess a pseudo-hormonal effect by binding with estrogen receptors in the human body. Due to this property, isoflavones exhibit multiple health-promoting benefits. In the class of isoflavones, biochanin A and biochanin B (formononetin) are prominent compounds renowned for their wide therapeutic window against numerous pathological conditions. Biochanin A and B possess antidiabetic, antiobesity, hepatoprotective, anticancer, and antiinflammatory activities. Biochanin A and B are rapidly absorbed in the body and possess safe pharmacokinetics as indicated by several in vivo investigations. This chapter aims to elaborate on the natural sources, pharmacological potential as well as bioavailability and pharmacokinetics of biochanin A and B, suggesting these compounds as interesting and safe candidates for drug design and development in the near future. © 2021 Elsevier Inc.Öğe Determination of antioxidant and antimicrobial effects of pomegranate peel extract in trout burgers stored at cold temperatures (4±1°C)(Ege Univ, Fac Fisheries, 2020) Ucak, IlknurRecently, it has become a common practice to utilize food processing waste as natural additives in food products by evaluating their antioxidant and antimicrobial activities. Pomegranate peel is also an important by-product involved in the pomegranate processing industry and has strong antioxidant and antimicrobial properties. Therefore, the aim of this study is to examine the quality changes of trout burgers prepared with pomegranate peel extract during the refrigerated (4 +/- 1 degrees C) storage. For this purpose, peroxide value, thiobarturic acid (TBARs), total aerobic mesophilic bacteria (TAMB) count, total psyschophilis bacteria (TPB) count, total coliform bacteria, total yeast-mold, total lactic acid bacteria (LAB) count and sensory quality parameters were evaluated in trout burgers. Peoxide value was found to be 2.75 meq O-2/kg at the beginning with increasing in all groups and were observed significantly lower in the groups prepared with pomegranate peel extract than the control group (24.85 meq O-2/kg). TBARs value of trout fillet was 0.07 mg MDA/kg and increased in all groups until the end of storage. The lowest values compared to the control group were found in the group prepared with 1% pomegranate peel extract. At the end of storage, TBARs values of the control, groups enriched with 0.5% and 1% pomegranate peel extract reached 2.78, 2.32 and 2.25 mg MDA/kg, respectively. It has been determined that pomegranate peel extract has a suppressive effect on TAMB, TPB, total coliform, total yeast-mold and LAB growth in trout burgers. As a result of sensory evaluations, pomegranate peel extract has been observed to extend the shelf life of trout burgers by 6 days compared to the control group. All these data revealed that pomegranate peel extract can be used as an alternative natural additive in trout burgers.Öğe Determination of the oxidative stability and shelf life of anchovy (Engraulis engrasicholus 1., 1758) fish burgers supplemented with garlic peel extract during cold storage(Mattioli 1885, 2020) Ucak, Ilknur; Fadiloglu, Eylem EzgiThe effect of garlic peel extract (GPE) on the quality of anchovy (Engraulis engrasicholus L., 1758) burgers during cold storage was investigated. GPE was able to prevent lipid oxidation compared to control, since the scores of PV, TBARS and pH of the burgers supplemented with GPE showed lower values. The lowest TVC and PBC values were observed in the burgers treated with GPE, especially in the burgers treated %4 GPE. Sensory results showed that the use of 2% and 4% garlic peel extract extended the shelf life of anchovy burgers for 3 days.Öğe Dietary polyphenols as therapeutic agents to combat COVID-19(Elsevier, 2022) Sarfraz, Iqra; Rasul, Azhar; Adem, Şevki; Ucak, Ilknur; Sarfraz, Ayesha; Bukhari, Shazia Anwer; Elfiky, Abdo A.The emerging outbreak of COVID-19 infection posed serious threat to human lives, claiming thousands of deaths worldwide. Both the emergence and subsequent transmission of SARS-CoV-2 underscore the urgent and critical need for the identification and development of effective preventive and therapeutic agents against COVID-19. This chapter aims to focus on promising anti-COVID-19 dietary polyphenols such as hesperidin, naringenin, Epigallocatechin gallate, and curcumin, their mechanism of action, safe dosage, toxicity, and bioavailability for future public health practices and research. Based on various computational, in vitro and in vivo pieces of evidence supporting efficacy, safety, and good bioavailability of polyphenols, this chapter demonstrates the potential of these entities for the prevention and development of therapeutics for the management of COVID-19. Although dietary polyphenols have been systematically studied from pharmacological point of view, a vast field of pr-clinical and clinical exploration still appears to be open for the research to fully validate their potential for the treatment of viral infections. © 2022 Elsevier Inc. All rights reserved.Öğe Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles(Taylor & Francis Inc, 2018) Gokoglu, Nalan; Topuz, Osman Kadir; Yerlikaya, Pinar; Yatmaz, Hanife Aydan; Ucak, IlknurThe aim of this study was to investigate the effects of freezing and frozen storage on protein functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, and cuttlefish samples were cut into pieces of 4x4cm. These pieces were packed in polyethylene bags. The bags were frozen in a blast freezer at -45 degrees C until the thermal center reached -18 degrees C. Frozen samples were stored in a deep freezer at -18 degrees C for 30days. After freezing and during frozen storage, total soluble protein and water holding capacity decreased and total free amino acid and cooking loss increased in all cephalopod muscles. According to instrumental texture analysis results, freezing and frozen storage affected textural characteristics of squid and cuttlefish but not of octopus. Sensory hardness and chewiness values of all cephalopods increased after freezing, but elasticity values did not change. There were no significant differences between storage days in hardness values of squid and octopus. However, significant differences in hardness values of cuttlefish were observed between the 1st day of storage and the last day.Öğe Efficiency of spearmint (Mentha spicata L.) and liquorice (Glycyrrhiza glabra L.) extracts in oxidative stability of fish oil under accelerated conditions(Mattioli 1885, 2018) Ucak, IlknurNowadays, innumerable synthetic and naturally sourced antioxidants are used to overcome the quality problems of fish and fish products. When considering the rejection of synthetic additives by consumers, demand for the natural sources food supplements has increased. This study focuses on the potential use of spearmint (Menthe, spicata L.) and liquorice (Glycyrrhiza glabra L.) extracts as natural antioxidant in fish oil during accelerated storage. Ethanolic (70%) extracts of spearmint and liquorice were prepared and synthetic antioxidant butylated hydroxytoluene (BHT) added into the fish oil in different concentrations (100, 500 and 1,000 ppm). The peroxide value (PV), thiobarbituric acid value (TBARS), para-anisidine value (p-Av) and UV-spectrum analyses of fish oil were evaluated during storage at 55oC. Throughout the the storage period the PV,TBARS value, p-Av, conjugated dienes (UV232) and conjugated trienes (UV270) values of spearmint and liquorice extracts added samples were significantly lower than the control and BHT added samples. According to results of the study, 500 and 1,000 ppm concentrations of spearmint and liquorice extracts were more effective in prevention of lipid oxidation in fish oil. The results revail that spearmint and liquorice extracts could be a natural antioxidant source for oxidative stability of fish oil. These findings can help to evaluation of liqurice and spearmint as a natural antioxidant source in fish oil industry.Öğe Electro – Technologies(Springer, 2022) Ucak, Ilknur; Afreen, Maliha; Benova, Evgenia; Marinova, Plamena; Bogdanov, Todor; Turtoi, Maria; Patra?cu, LiviaThis 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.Öğe Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0(Taylor & Francis Inc, 2024) Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, Ilknur; Arshad, Rai Naveed; Bhat, Zuhaib F.; Bhat, Hina F.To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been enhanced and increased during the ongoing age of the fourth industrial revolution (Industry 4.0), which has been gaining momentum since 2015, coming up with a range of automated and digitized technologies. This review provides an updated overview of the recently developed thermal and nonthermal processing and preservation technologies, along with selected advanced analytical techniques used in the industry of muscle foods. Particular attention has been given to Industry 4.0 technologies and their role in achieving smart production with high automation and digitalization rates. As in other industry sectors, technology breakthroughs are reshaping the food industry, including the muscle food sector. Emerging technologies, such as pulsed electric field, high-pressure processing, ohmic heating, nanotechnology, advanced mass spectrometry and hyperspectral imaging sensors are among the key elements in the current food revolution 4.0. Although Industry 4.0 offers countless possibilities, more studies are still needed to capture its full potential and further harness its technologies to solve current challenges and move forward toward Industry 5.0.Öğe Enzyme assay techniques and protocols(Elsevier, 2022) Sarfraz, Iqra; Rasul, Azhar; Ucak, Ilknur; Lai, Ngit Shin; Asrar, Muhammad; Adem, ŞevkiEnzyme assays are standardized experimental protocols, which are established in order to measure the activity or concentration of enzymes in biochemical or cell-based systems. Mostly enzymatic assays are based upon the detection of fluorescent, luminescent, or spectrophotometric endpoint signal. During recent years, florescence-based, absorbance-based, and luminescence-based high-throughput screening assays have been developed and widely used in various fields. Enzyme assays represent an important tool for screening of sample libraries in context of drug discovery. In addition, enzyme assays are valuable for diagnosis of several diseases in clinical settings due to their high sensitivity, specificity, and rapid response. In this chapter, we aim to provide an understanding of the working principle of enzymatic assays and their applications with some specific examples of enzyme assays that are used for drug discovery and diagnostic purpose. © 2022 Elsevier Inc. All rights reserved.Öğe 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.Öğe Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era(Elsevier Science London, 2021) Galanakis, Charis M.; Rizou, Myrto; Aldawoud, Turki M. S.; Ucak, Ilknur; Rowan, Neil J.Background: COVID-19 pandemic has caused a global lockdown that has abruptly shut down core businesses and caused a worldwide recession. The forecast for a smooth transition for the agri-food and drink industry is, at best, alarming. Given that COVID-19 shutdown multiple core services (such as aviation, food services, supply chains, and export and import markets), there is an enormous deficiency in critical information to inform priority decision making for companies where this uncertainly is likely to impact negatively upon recovery. Scope and approach: The current article investigates potential innovations within the era of the COVID-19 crisis after framing them within the four issues of the food sector (food safety, bioactive food compounds, food security, and sustainability) that are directly affected by the pandemic. The prospect of foreseen innovations to disrupt the food sector during lockdown periods and the post-COVID-19 era is also discussed. Key findings and conclusions: Internet and Communication Technologies, blockchain in the food supply chain and other Industry 4.0 applications, as well as approaches that redefine the way we consume food (e.g., lab-grown meat, plant-based alternatives of meat, and valorization of a vast range of bioresources), are the innovations with the highest potential in the new era. There is also an equally pressing need to exploit social marketing to understand attitudes, perceptions, and barriers that influence the behavior change of consumers and the agrifood industry. Subsequently, this change will contribute to adapting to new norms forged by the COVID-19 pandemic, where there is a significant gap in knowledge for decision making.Öğe Investigation of quality parameters of common carp (Cyprinus carpio) meat marinated with traditional method used in Anatolia during storage at-18 °C(Elsevier, 2023) Oz, Mustafa; Ucak, IlknurImproving the sensory quality of fish meat is crucial aspect to enhance fish consumption. In this study, the cooking methods in some Anatolian cities where common carp is consumed very popularly were investigated, and carp meat was marinated using different ratios of lemon juice (0.00%, 40.00%, 50.00%, and 60.00%) and salt (10.00%) using the traditional method. After marinating, the effects on the sensory, chemical, and microbiological quality of carp fillets stored at -18 & DEG;C were investigated. As a result of the research, it was observed that lemon had positive effects on the shelf life of fish meat. Peroxide value (PV), pH value, Thiobarbituric Acid (TBARS), the total number of psychrophilic bacteria, and the total number of yeast and molds were lower in the groups marinated with lemon juice and salt compared to the control group. In addition, it was observed that the panelists liked the carp meat of the groups marinated with lemon juice.Öğe Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage(Mattioli 1885, 2018) Ucak, Ilknur; Khalily, Rowida; Abuibaid, Ahlam K. M.; Ogunkalu, Oluwatosin AbidemiDue to excessive onion wastes are produced in the food industry, possible ways of their utilization are need to be searched. Considering the consumers concerns about the synthetic ingredients, onion peels can be assessed as a natural source in foods. In this study, onion peel extract (OPE) was evaluated as natural antioxidant and antimicrobial agent in prolonging the shelf life of rainbow trout fillets. The fish fillets were treated with 5 and 10% OPE. One batch was left as control without extract. Peroxide value (PV), thiobarbituric acid (TBARS), para-anisidine value (p-Av), total mesophilic aerobic and total psychrophilic aerobic bacteria, Enterobacteriaceae count, and sensory quality of fillets were evaluated during 14 days of storage. OPE was able to delay lipid oxidation compared to control, since the scores of PV, TBARS and p-Av of the fillets treated with OPE showed lower levels. With the increase of OPE concentration, successful results were observed in the growth of bacteria and the lowest bacterial numbers were obtained from 10% OPE treated group. Shelf-life of fish was found as 6,12 and 14 days for the control, 5% OPE and 10% OPE treated groups, respectively. The results revealed that OPE contributed to maintain the oxidative, microbiological and sensory quality of rainbow trout fillets during storage. Additionally, finding of this research could help to evaluation of food wastes and the industrial usage of these products as a natural preservative.Öğe 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, RaviMicroalgae 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.imageÖğe 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, MalihaMilk 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.Öğe Natural antioxidants from agro-industrial by-products and applications in foods(Elsevier, 2024) Ucak, Ilknur; Kour, Jasmeet; Smaoui, Slim; Elsheikh, Wadah; Esatbeyoglu, Tuba; Hassoun, AbdoWith about one-third of foods produced around the globe is wasted and never consumed, the issue of food waste and loss continues to be one of the major challenges to food sustainability and food security. This chapter will first look at recent literature on various natural antioxidants that can be extracted from agro-industrial by-products, such as fruits and vegetable by-products (skin, peels, pomace, seeds, husk, etc.), grains and oilseeds by-products (bran, press cakes, meal, etc.), and dairy, meat, and poultry by-products (whey, skin, viscera, etc.). Then, traditional and emerging techniques used to recover these natural antioxidants from agro-industrial waste and by-products will be discussed, and examples of their applications in various food categories will be presented. Finally, limitations, future prospects, and conclusions will be described. © 2024 Elsevier Inc. All rights reserved.Öğe 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, MalihaPlant 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.Öğe Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets(Mdpi, 2020) Ucak, Ilknur; Khalily, Rowida; Carrillo, Celia; Tomasevic, Igor; Barba, Francisco J.Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 +/- 1 degrees C). According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays, lipid oxidation was delayed in the fillets coated with gelatin films incorporated with PE comparing with the control and gelatin-coated (without PE) fillets. The total volatile basic nitrogen (TVB-N) value of rainbow trout fillets showed an increase in all groups at the end of storage, observing the lowest values in the fillets coated with gelatin films prepared with 16% PE. Gelatin films enriched with PE had great inhibitory effects on the microbial growth in rainbow trout fillets. The addition of PE enhanced the effectiveness of gelatin films and delayed the lipid oxidation and sensory and microbial deterioration in trout fillets coated with these films. Thus, PE can be recommended to be used as a natural antioxidant and antimicrobial additive with gelatin films to maintain rainbow trout fillet quality.Öğe 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.
