Yazar "Khaneghah, Amin Mousavi" seçeneğine göre listele

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    Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio-techno functionality, and food applications
    (Wiley, 2024) Sharma, Madhu; Bains, Aarti; Goksen, Gulden; Sridhar, Kandi; Sharma, Minaxi; Khaneghah, Amin Mousavi; Chawla, Prince
    Polysaccharides from non-conventional sources, such as fruits, have gained significant attention recently. Aegle marmelos (Bael), a non-conventional fruit, is an excellent source of biologically active components with potential indigenous therapeutic and food applications. Apart from polyphenolic components, this is an excellent source of mucilaginous polysaccharides. Polysaccharides are one the major components of bael fruit, having a high amount of galactose and glucuronic acid, which contributes to its potential therapeutic properties. Therefore, this review emphasizes the conventional and emerging techniques of polysaccharide extraction from bael fruit. Insight into the attributes of polysaccharide components, their techno-functional properties, characterization of bael fruit polysaccharide, emulsifying properties, binding properties, reduction of hazardous dyes, application of polysaccharides in film formation, application of polysaccharide as a nanocomposite, and biological activities of bael fruit polysaccharides are discussed. This review also systematically overviews the relationship between extraction techniques, structural characteristics, and biological activities. Additionally, recommendations, future perspectives, and new valuable insight towards better utilization of bael fruit polysaccharide have been given importance, which can be promoted in the long term.
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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.