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    A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation
    (Elsevier, 2024) Tosif, Mansuri M.; Bains, Aarti; Goksen, Gulden; Rehman, Mohd Ziaur; Ali, Nemat; Karabulut, Gulsah; Chawla, Prince
    This study aimed to utilize different plant-derived mucilage as a fat substitute in yogurt production. Colocasia esculenta rhizome mucilage (CEM), Cordia dichotoma fruit mucilage (CDM), and Psyllium husk mucilage (PHM) were extracted using different extraction process, and spray dried to acquire nano-scaled mucilage particles (100-300 nm). Seven different types of yogurts were prepared with the addition of varied mucilage concentrations (1-10 % w/v). Results showed that the yogurt with 4.5% PHM exhibited suitable viscosity, higher water holding capacity, and reduced syneresis over the 16 days of storage. Furthermore, selected yogurt sample revealed similar physicochemical, textural, and color attributes as compared to control (full-fat and skimmedmilk yogurt). Moreover, this study showed that consumers highly accepted mucilage-formulated yogurt, with a mean score of 97.16 +/- 1.58 %. Overall, nano-mucilage holds potential as a sustainable biomaterial for producing low-fat yogurt.
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    Optimization of ultrasonication assisted extraction of Aegle marmelos fruit shell nano polysaccharide and evaluation of photocatalytic dye reduction and edible coating for fresh-cut fruits
    (Elsevier, 2024) Sharma, Madhu; Bains, Aarti; Goksen, Gulden; Ali, Nemat; Khan, Mohammad Rashid; Karabulut, Gulsah; Chawla, Prince
    Aegle marmelos (AM) fruit shell, considered waste, is an excellent source of bioactive compounds, including polysaccharides. Therefore, this study focuses on the extraction of AM polysaccharides using an ultrasonicationassisted approach. Different parameters, including ultrasonic power (200-600 W), time (5-15 min), and solid-tosolvent ratio (10-20 mg/mL), were employed, and significantly (p < 0.05) higher yield (16.93 %) was achieved at 400 W for 10 min. Monosaccharides composition revealed galactose (30.56 +/- 0.76 %), galacturonic acid (24.72 +/- 0.12 %), arabinose (17.26 +/- 0.35 %), xylose (11.48 +/- 0.21 %), glucose (10.52 +/- 0.26 %), and rhamnose (5.39 +/- 0.67 %), which were then confirmed by C-13 spectrum. AM polysaccharides revealed nanoscale size with excellent structural crystallinity and thermal stability. Edible coatings of varying concentrations (0.5-2 %) were formulated and optimized 1 % coating, demonstrating efficacy in mitigating weight loss, microbial proliferation, and browning in cut apples. As well, AM polysaccharides prominently degraded 82.79 +/- 0.39 % of methyl green. Overall, bael shells as a valuable source of polysaccharides, offering the potential for both photocatalytic dye degradation and food preservation.
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    Plant-based protein modification strategies towards challenges
    (Elsevier, 2024) Karabulut, Gulsah; Goksen, Gulden; Khaneghah, Amin Mousavi
    The world faces many critical challenges in food supply, including burgeoning population growth, the looming specter of climate change, rampant land degradation, diminishing water resources, and unsustainable agricultural practices. Increasing environmental consciousness, heightened awareness of animal welfare, health considerations, and a growing desire for sustainable dietary choices have precipitated a surge in demand for plantbased proteins. The food industry is actively responding to this burgeoning trend by expanding its repertoire of plant-based protein offerings and investing substantially in research and development efforts. However, plantbased proteins encounter unique challenges, ranging from sensory attributes to nutritional profiles, solubility issues, textural and structural complexities, allergenic potential, and concerns regarding supply chain sustainability. To surmount these obstacles, a cocktail of innovative formulation techniques, strategic fortification, optimization of processing conditions, incorporation of stabilizing agents, and vigilant allergen management is required. This concise review offers a broad perspective on current scientific knowledge regarding plant-based foods, highlighting key areas that warrant additional research. The focus is specifically on plant ingredients' chemical, physical, and functional attributes. It delves into processing techniques that can be utilized to convert these ingredients into consumable products. The exploration extends to the scientific intricacies of crafting familiar plant-based alternatives such as meat, eggs, and milk analogs. By shedding light on the challenges encountered and proposing strategies to optimize plant proteins, our aim is to actively participate in the ongoing discourse on food security amid the dynamic changes in our world.
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    Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications
    (Wiley, 2024) Karabulut, Gulsah; Purkiewicz, Aleksandra; Goksen, Gulden
    The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental benefits, rapid growth, and rich protein content. However, the widespread adoption of algae-derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, and regulatory hurdles. Particularly daunting is the efficient extraction of algal proteins, as their resilient cell walls contain approximately 70% of the protein content, with conventional methods accessing only a fraction of this. Overcoming this challenge necessitates the development of cost-effective, scalable, and environmentally friendly cell disruption techniques capable of breaking down these rigid cell walls, often laden with viscous polysaccharides. Various approaches, including physical, chemical, and enzymatic methods, offer potential solutions, albeit with varying efficacy depending on the specific algal strain and energy transfer efficiency. Moreover, there remains a pressing need for further research to elucidate the functional, technological, and bioaccessible properties of algal proteins and peptides, along with exploring their diverse commercial applications. Despite these obstacles, algae hold considerable promise as a sustainable protein source, offering a pathway to meet the escalating nutritional demands of a growing global population. This review highlights the nutritional, technological, and functional aspects of algal proteins and peptides while underscoring the challenges hindering their widespread adoption. It emphasizes the critical importance of establishing a sustainable trajectory for food production, with algae playing a pivotal role in this endeavor.
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    Towards sustainable and nutritional-based plant protein sources: A review on the role of rapeseed
    (Elsevier, 2025) Karabulut, Gulsah; Subasi, Busra Gultekin; Ivanova, Petya; Goksen, Gulden; Chalova, Vesela; Capanoglu, Esra
    Rapeseed (Brassica napus L.), commonly known as canola, is a key oilseed crop with an emerging interest in its protein content. Rapeseed proteins, primarily cruciferin and napin, are valued for their balanced amino acid profile, making them a promising source of plant-based protein. These proteins demonstrate diverse functional properties, such as emulsification, foaming, and gelling, which are essential for food applications. However, the extraction and isolation processes pose challenges, particularly in retaining functionality while minimizing antinutritional compounds like glucosinolates and phytates. Additionally, off-flavors, bitterness, and limited solubility hinder their widespread use. To address these challenges, novel extraction and modification techniques, including enzymatic and fermentation methods, have been explored to enhance protein functionality and improve flavor profiles. Moreover, sustainable production methods, such as enzymatic hydrolysis and membrane filtration, have been developed to reduce environmental impacts, resource consumption, and waste generation associated with rapeseed protein production. Despite the current challenges, rapeseed protein holds significant potential beyond food, with applications in biomedicine and materials science, such as biodegradable films and drug delivery systems. Future research should focus on optimizing extraction techniques, improving functional properties, and mitigating off-flavors to fully unlock the potential of rapeseed protein as a sustainable and versatile protein source for the growing global demand.