Sürdürülebilir Kalkınma Amaçları
Yayınlar
- Derleme MakaleAçık Erişim2025Scopus SJRQ1Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era
Asar, Remziye; Erenler, Sinem; Devecioglu, Dilara; Ispirli, Humeyra; Karbancioglu-Guler, Funda; Ozturk, Hale Inci; Dertli, Enes
This review focuses on the potential utilization of artificial intelligence (AI) tools to deepen our understanding of probiotics, their mode of action, and technological characteristics such as survival. To that end, this review provides an overview of the current knowledge on probiotics as well as next-generation probiotics. AI-aided omics technologies, including genomics, transcriptomics, and proteomics, offer new insights into the genetic and functional properties of probiotics. Furthermore, AI can be used to elucidate key probiotic activities such as microbiota modulation, metabolite production, and immune system interactions to enable an improved understanding of their health impacts. Additionally, AI technologies facilitate precision in identifying probiotic health impacts, including their role in gut health, anticancer activity, and antiaging effects. Beyond health applications, AI can expand the technological use of probiotics, optimizing storage survival and broadening biotechnological approaches. In this context, this review addresses how AI-driven approaches can be facilitated by strengthening the evaluation of probiotic characteristics, explaining their mechanisms of action, and enhancing their technological applications. Moreover, the potential of AI to enhance the precision of probiotic health impact assessments and optimize industrial applications is highlighted, concluding with future perspectives on the transformative role of AI in probiotic research.
AtıfScopus41WoS32OpenAlex36
İncele - Derleme MakaleAçık Erişim2023Scopus SJRQ1Recent Insights into the Use of Antagonistic Yeasts for Sustainable Biomanagement of Postharvest Pathogenic and Mycotoxigenic Fungi in Fruits with Their Prevention Strategies against Mycotoxins
Oztekin, Sebahat; Dikmetas, Dilara Nur; Devecioglu, Dilara; Acar, Emine Gizem; Karbancioglu-Guler, Funda
Fungi-induced postharvest diseases are the leading causes of food loss and waste. In this context, fruit decay can be directly attributed to phytopathogenic and/or mycotoxin-producing fungi. The U.N. Sustainable Development Goals aim to end hunger by 2030 by improving food security, sustainable agriculture, and food production systems. Antagonistic yeasts are one of the methods presented to achieve these goals. Unlike physical and chemical methods, harnessing antagonistic yeasts as a biological method controls the decay caused by fungi and adsorbs and/or degrades mycotoxins sustainably. Therefore, antagonistic yeasts and their antifungal mechanisms have gained importance. Additionally, mycotoxins’ biodetoxification is carried out due to the occurrence of mycotoxin-producing fungal species in fruits. Combinations with processes and agents have been investigated to increase antagonistic yeasts’ efficiency. Therefore, this review provides a comprehensive summary of studies on preventing phytopathogenic and mycotoxigenic fungi and their mycotoxins in fruits, as well as biocontrolling and biodetoxification mechanisms.
AtıfScopus75WoS62OpenAlex74
İncele - Kitap BölümüYalnız künye2022Safety Aspects of Non-Thermal Processing Applications for Fruit and Vegetable Processing
Devecioglu, Dilara; Dikmetas, Dilara Nur; Oztekin, Sebahat; Karbancioglu-Guler, Funda
This chapter primarily examines the most widely applied non-thermal processes to fruits and vegetables from a food safety perspective. In addition to microbial contaminants, which cause the consumption of these food products to be risky, pesticides, toxins, and process contaminants are included in the relevant headings. It is seen that although the results vary according to the process condition and the studied product, each applied process offers significant advantages in itself. The effectiveness of cold plasma, irradiation, high hydrostatic pressure, ozone, pulsed electric field, pulsed light, supercritical carbon dioxide, and ultrasound processes is emphasized in ensuring food safety for fruits and vegetables. In addition, parameters such as quality and sensory that may be affected by the process application are also mentioned, and the potential of processes for application is explained.