Yazar "Saritas, Sumeyye" seçeneğine göre listele

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    Biological and Nutritional Applications of Microalgae
    (Mdpi, 2025) Saritas, Sumeyye; Kalkan, Arda Erkan; Yilmaz, Kadir; Gurdal, Savas; Goksan, Tolga; Witkowska, Anna Maria; Lombardo, Mauro
    Microalgae are photosynthetic microorganisms that have a rapid growth cycle and carbon fixation ability. They have diverse cellular structures, ranging from prokaryotic cyanobacteria to more complex eukaryotic forms, which enable them to thrive in a variety of environments and support biomass production. They utilize both photosynthesis and heterotrophic pathways, indicating their ecological importance and potential for biotechnological applications. Reproducing primarily through asexual means, microalgae have complex cell cycles that are crucial for their growth and ability to adapt to changing conditions. Additionally, microalgae possess bioactive compounds that make them both nutritious and functional. Thanks to their content of proteins, lipids, carbohydrates, vitamins, and minerals, they play an important role in the development of functional food products, particularly by enhancing nutritional content and product quality. Furthermore, studies have demonstrated that algae and algal bioactive compounds support cardiovascular health, immune function, and gut health, especially in relation to obesity and other metabolic diseases. They also contribute to skin health and cognitive functions, including memory. This review article explores the biological, nutritional, and functional properties of microalgae based on the studies conducted.
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    Functional Yogurt: Types and Health Benefits
    (Mdpi, 2024) Saritas, Sumeyye; Mondragon, Alicia del Carmen Portocarrero; Miranda, Jose M.; Witkowska, Anna Maria; Karav, Sercan
    In the past decade, the increasing interest in healthy consumption has encouraged the development of functional products in the yogurt sector. Dairy products are extensively used in the production of functional foods because of their excellent and versatile technological properties. Among dairy products, yogurt is one of the dairy foods that has been most widely used to deliver bioactive compounds to consumers. The market features various types of functional yogurt, including probiotic, prebiotic, synbiotic, high protein, lactose free, and novel products known as easy-to-digest yogurt. The added ingredients in these products influence the structural, nutritional, and functional properties of yogurt. These effects vary depending on the chemical and biological characteristics of each ingredient. Additionally, during fermentation, the added substances can impact the number and viability of the bacteria involved, affecting the quality of the products during storage. Furthermore, the consumption of functional yogurt is associated with various health benefits. These benefits are linked not only to supporting health but also to altering the course of a disease or alleviating symptoms. This review article discusses functional yogurt and its health effects, incorporating recent studies.
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    Nutritional and functional aspects of fermented algae
    (Wiley, 2024) Saritas, Sumeyye; Duman, Hatice; Karav, Sercan
    In recent years, there has been an increasing emphasis on natural and healthy nutrition, leading to increased interest in fermented foods and their associated health benefits. In line with this trend, fermentation is employed to enhance the exceptional properties of algae, including their nutritional value and digestibility, rendering them suitable for consumption as food. Fermentation of algae involves the conversion of carbohydrates into alcohol or organic acids by microorganisms, including bacteria or yeast. First of all, the fermentation process results in enhanced antioxidant activity, antimicrobial effects, anti-inflammatory properties, immunomodulatory effects, anti-glycation activity, antihypertensive effects and neuroprotective activity by increasing the bioavailability of bioactive compounds in algae. In addition, this method encourages the incorporation of algae into food products. In this process, both the flavour and texture are enhanced, while simultaneously preserving and enriching the beneficial nutrients and compounds present in algae. Despite the availability of various fermented algae products in the market, their widespread adoption has yet to be realised. The incorporation of fermented algae into food products not only enhances their nutritional content but also fosters the emergence of a new segment within the fermented food market. Herein, the concept of fermented algae, the fermentation process, its nutritional value and its health benefits are explored. Fermentation improves the properties of algae, allowing it to be used in functional food production. This process increases the nutritional value of algae and allows it to be added to various food products. image
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    Polyphenols: Secondary Metabolites with a Biological Impression
    (Mdpi, 2024) Bolat, Ecem; Saritas, Sumeyye; Duman, Hatice; Eker, Furkan; Akdasci, Emir; Karav, Sercan; Witkowska, Anna Maria
    Polyphenols are natural compounds which are plant-based bioactive molecules, and have been the subject of growing interest in recent years. Characterized by multiple varieties, polyphenols are mostly found in fruits and vegetables. Currently, many diseases are waiting for a cure or a solution to reduce their symptoms. However, drug or other chemical strategies have limitations for using a treatment agent or still detection tool of many diseases, and thus researchers still need to investigate preventive or improving treatment. Therefore, it is of interest to elucidate polyphenols, their bioactivity effects, supplementation, and consumption. The disadvantage of polyphenols is that they have a limited bioavailability, although they have multiple beneficial outcomes with their bioactive roles. In this context, several different strategies have been developed to improve bioavailability, particularly liposomal and nanoparticles. As nutrition is one of the most important factors in improving health, the inclusion of plant-based molecules in the daily diet is significant and continues to be enthusiastically researched. Nutrition, which is important for individuals of all ages, is the key to the bioactivity of polyphenols.
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    Role of milk glycome in prevention, treatment, and recovery of COVID-19
    (Frontiers Media Sa, 2022) Kaplan, Merve; Sahutoglu, Arif Sercan; Saritas, Sumeyye; Duman, Hatice; Arslan, Aysenur; Pekdemir, Burcu; Karav, Sercan
    Milk contains all essential macro and micro-nutrients for the development of the newborn. Its high therapeutic and antimicrobial content provides an important function for the prevention, treatment, and recovery of certain diseases throughout life. The bioactive components found in milk are mostly decorated with glycans, which provide proper formation and modulate the biological functions of glycosylated compounds. The glycome of milk consists of free glycans, glycolipids, and N- and O- glycosylated proteins. Recent studies have shown that both free glycans and glycan-containing molecules have antiviral characteristics based on different mechanisms such as signaling, microbiome modulation, natural decoy strategy, and immunomodulatory action. In this review, we discuss the recent clinical studies and potential mechanisms of free and conjugated glycans' role in the prevention, treatment, and recovery of COVID-19.
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    The Impact of Fermentation on the Antioxidant Activity of Food Products
    (Mdpi, 2024) Saritas, Sumeyye; Portocarrero, Alicia C. Mondragon; Lopez, Jose M. Miranda; Lombardo, Mauro; Koch, Wojciech; Raposo, Antonio; El-Seedi, Hesham R.
    From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology.
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    The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products
    (Mdpi, 2024) Coskun, Nurten; Saritas, Sumeyye; Jaouhari, Yassine; Bordiga, Matteo; Karav, Sercan
    Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved via FD in recent years. The success of the drying technique is thanks to the high retention ability of the bioactive compounds and the flavor of the sample. However, the high cost and energy consumption of FD limit its usage in several fields. Freezing, primary drying, and secondary drying, which take place in the same device, are the stages of FD. In addition, several parameters, including pretreatment, size, temperature, sample species, time, and pressure, affect the FD process. These parameters are controlled to increase the effectiveness of FD on the samples. Moreover, FD has been compared with other drying techniques including hot air drying, microwave drying, vacuum drying, and solar drying to determine its protective capability. It has also been applied to the valorization of waste products, which is a common problem worldwide. For valorization, microencapsulation and powder production have been achieved using FD. In recent years, studies on the effects and use of FD on various materials increased, providing new aspects for the future of science and food industry.