Sürdürülebilir Kalkınma Amaçları
Yayınlar
- Derleme MakaleAçık Erişim2024Scopus SJRQ1Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction
Walayat, Noman; Yurdunuseven-Yıldız, Aysun; Kumar, Manoj; Goksen, Gulden; Öztekin, Sebahat; Lorenzo, José Manuel
Vegetable oils are extracted from oilseeds, fruits and other parts of plants. The method used in oil extraction is of great importance, as it affects both the quality of the final product and the environment. It is desirable that the extraction method be minimally costly, fast, environmentally friendly, and produce oil of high quality and quantity. Common oil extraction methods are mechanical pressing and solvent extraction, and these methods have advantages and disadvantages over each other. Mechanical extraction and solvent extraction are controversial due to poor product quality and high environmental impacts. This review presents applications where conventional oil extraction processes are assisted by microwave or ultrasound. It is necessary to evaluate the impact of ultrasound and microwave-assisted extraction on the quality of the extracted oil and also to compare the results with those of conventional extraction methods. For this purpose, this review discusses the effects of microwave and ultrasound-assisted extraction on the physicochemical, oxidation indices, bioactive compounds, and antioxidant properties of oil extracted from oil seeds and fruits. Furthermore, this review provides readers with in-depth information on the mechanisms involved, their use, and the impact of operating conditions. The yield and quality of the oil obtained by these processes can vary depending on parameters such as microwave power, ultrasound power, processing time, and temperature. Finally, the review also discusses the challenges and advantages of the industrial application of these technologies.
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İncele - Derleme MakaleAçık Erişim2023Scopus SJRQ1Natural products of relevance in the management of attention deficit hyperactivity disorder
Custódio, Luisa; Vizetto-Duarte, Catarina; Cebeci, Fatma; Özçelik, Beraat; Sharopov, Farukh; Gürer, Eda Sonmez; Kumar, Manoj; Iriti, Marcello; Sharifi-Rad, Javad; Calina, Daniela
Attention deficit hyperactivity disorder (ADHD) is among the most common neurodevelopmental disorders characterized by motor hyperactivity, attention deficit, distraction, impulsive behavior, and relationship difficulties. It affects children, and thus over the years, there has been growing attention on the use of natural product formulations and their naturally-occurring bioactive for overcoming the problem of ADHD. Concerning this issue, this review aims to discuss the ADHD treatment potential of natural products/formulations in vitro, in vivo as well as in clinical trials. To gather the most relevant data regarding bioactive compounds with potential therapeutic effects in the management of ADHD, the following databases were searched: PubMed/MedLine, ScienceDirect, and Google Scholar for articles in English. Various medicinal plants and their isolated biomolecules have been evaluated in vitro, in vivo, and in clinical trials for their ability to treat ADHD. Most of the analyzed research results showed an improvement of ADHD signs and symptoms in in vivo models, but the molecular mechanisms of action of the bioactive compounds are unclear and incompletely elucidated. Further studies are needed to determine the bioactive compound responsible for health-promoting effects in ADHD. In addition, clinical studies should be performed over longer periods with more participants.
AtıfScopus11WoS10OpenAlex11İncele - Derleme MakaleAçık Erişim2023Scopus SJRQ1Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
Pandiselvam, R.; Aydar, Alev Yuksel; Kutlu, Naciye; Aslam, Raouf; Sahni, Prashant; Mitharwal, Swati; Gavahian, Mohsen; Kumar, Manoj; Raposo, Antonio; Yoo, Sunghoon
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, ex-penses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as ultrasound. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
AtıfScopus132WoS117OpenAlex133İncele - MakaleYalnız künye2023Scopus SJRQ1Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices
Mayookha, V. P.; Pandiselvam, R.; Kothakota, Anjineyulu; Ishwarya, S. Padma; Khanashyam, Anandu Chandra; Kutlu, Naciye; Rifna, E. J.; Kumar, Manoj; Panesar, Parmjit S.; El-Maksoud, Ahmed A. Abd
Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent additions to the thermal and non-thermal methods for enzyme inactivation. However, these techniques stand out in their effectiveness and versatility for the treatment of a wide range of fruits and vegetables. This article appraises the mode of action and applications of ozone and cold plasma for the inactivation of enzymes in fruits, vegetables, and fruit juices. Further, a comprehensive discussion is presented on the influential parameters of enzyme inactivation effectiveness of ozonation and cold plasma processing. Besides, the latter sections of this article highlight the challenges that impose hurdles in the commercial applications of these unconventional techniques and the way forward in improving their efficacy and industrial applications.
AtıfScopus78WoS71OpenAlex70İncele