Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Review Citation - WoS: 41Citation - Scopus: 43Electrochemical Sensors in the Food Sector: a Review(American Chemical Society, 2024) Ghaani, Masoud; Azimzadeh, Mostafa; Büyüktaş, Duygu; Carullo, Daniele; Farris, StefanoIn a world that is becoming increasingly concerned with health, safety, and the sustainability of food supply chains, the control and assurance of food quality have become of utmost importance. This review examines the application and potential of electrochemical sensors in the dynamic field of food science to meet these expanding demands. The article introduces electrochemical sensors and describes their operational mechanics and the components contributing to their function. A summary of the most prevalent electrochemical methods outlines the diverse food analysis techniques available. The review shifts to discussing the food science applications of these sensors, highlighting their crucial role in detecting compounds in food samples like meat, fish, juice, and milk for contemporary quality control. This paper showcases electrochemical sensors' utility in food analysis, underscoring their significance as powerful, efficient tools for maintaining food safety and how they could transform our approach to global food quality control and assurance.Review Citation - WoS: 25Citation - Scopus: 27Bacillus Cereus: a Review of “fried Rice Syndrome” Causative Agents(Academic Press, 2023) Leong, Sui Sien; King, Jie Hung; Korel, Figen“Fried rice syndrome” originated from the first exposure to a fried rice dish contaminated with Bacillus cereus. This review compiles available data on the prevalence of B. cereus outbreak cases that occurred between 1984 and 2019. The outcome of B. cereus illness varies dramatically depending on the pathogenic strain encounter and the host's immune system. B. cereus causes a self-limiting, diarrheal illness caused by heat-resistant enterotoxin proteins, and an emetic illness caused by the deadly toxin named cereulide. The toxins together with their extrinsic factors are discussed. The possibility of more contamination of B. cereus in protein-rich food has also been shown. Therefore, the aim of this review is to summarize the available data, focusing mainly on B. cereus physiology as the causative agent for “fried rice syndrome.” This review emphasizes the prevalence of B. cereus in starchy food contamination and outbreak cases reported, the virulence of both enterotoxins and emetic toxins produced, and the possibility of contaminated in protein-rich food. The impact of emetic or enterotoxin-producing B. cereus on public health cannot be neglected. Thus, it is essential to constantly monitor for B. cereus contamination during food handling and hygiene practices for food product preparation. © 2023 Elsevier LtdReview Citation - Scopus: 121Natural and Synthetic Nanovectors for Cancer Therapy(Ivyspring International Publisher, 2023) Eftekhari, Aziz; Kryschi, Carola; Pamies, David; Ahmadian, Elham; Janas, Dawid; Davaran, Soodabeh; Khalilov, Rovshan; Güleç, ŞükrüNanomaterials have been extensively studied in cancer therapy as vectors that may improve drug delivery. Such vectors not only bring numerous advantages such as stability, biocompatibility, and cellular uptake but have also been shown to overcome some cancer-related resistances. Nanocarrier can deliver the drug more precisely to the specific organ while improving its pharmacokinetics, thereby avoiding secondary adverse effects on the not target tissue. Between these nanovectors, diverse material types can be discerned, such as liposomes, dendrimers, carbon nanostructures, nanoparticles, nanowires, etc., each of which offers different opportunities for cancer therapy. In this review, a broad spectrum of nanovectors is analyzed for application in multimodal cancer therapy and diagnostics in terms of mode of action and pharmacokinetics. Advantages and inconveniences of promising nanovectors, including gold nanostructures, SPIONs, semiconducting quantum dots, various nanostructures, phospholipid-based liposomes, dendrimers, polymeric micelles, extracellular and exome vesicles are summarized. The article is concluded with a future outlook on this promising field. © The author(s).Review Citation - WoS: 7Citation - Scopus: 7Ultrasonication Effects on Quality of Tea-Based Beverages(MDPI, 2023) Uzuner, SibelTea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review.Review Citation - WoS: 10Citation - Scopus: 10Authentication of Vinegars With Targeted and Non-Targeted Methods(Taylor & Francis, 2023) Çavdaroğlu, Çağrı; Çavdaroğlu, Çağrı; Özen, Banu; Özen, Fatma BanuThere has been a growing interest in vinegar, especially after the increasing reports about its beneficial health effects. Bioactive compounds of vinegar are associated with its antimicrobial, antioxidant, antidiabetic, antitumor, and anti-obesity types of activities. Quality of vinegar is related with the authenticity of the product besides the amounts of bioactive compounds in its composition. Addition of cheaper substitutes to higher quality vinegars and false labeling are some common authentication problems for this product. There are various examples of the use of targeted and untargeted methods in authentication studies for vinegars. Specific constituents and properties of vinegars such as molecular isotope ratios and individual volatile compounds were used to detect adulteration with targeted methods. On the other hand, untargeted methods, mostly in the form of the application of spectroscopic techniques, such as infrared and fluorescence spectroscopy in combination with chemometrics, provide an overall measurement. This review mainly focuses on adulteration types and elaborates on different targeted and non-targeted methods used to authenticate vinegars.