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    Cinnamon: An antimicrobial ingredient for active packaging
    (Elsevier, 2023) Lucas-Gonzalez, Raquel; Yilmaz, Birsen; Mousavi Khaneghah, Amin; Hano, Christophe; Shariati, Mohammad Ali; Punia Bangar, Sneh; Goksen, Gulden
    Cinnamon (Cinnamomum spp.) is one of the oldest spices known to humankind and is used in culinary and traditional medicine practices. It is obtained from the inner bark of cinnamon trees and contains cinnamaldehyde, cinnamic acid, and cinnamate responsible for its antimicrobial activities. The focus on agri-food industry challenges, such as sustainability, antibiotic-resistant, eco-friendly farming, and the clean label, has been highlighted and increased. Therefore, the review will give a critical snapshot of cinnamon's potential to respond to the agri-food industry challenge. Cinnamon essential oil, obtained from both bark and leave, has been widely used as an antimicrobial ingredient against spoilage microorganisms and foodborne pathogens in the formulations of biodegradative films, edible coating, and adhesive patches. In addition to antibacterial and antifungal activity shown by these packaging, the cinnamon essential oil can improve the barrier, thermal and mechanical properties of films and coatings.
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    Potential roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes: A review of the current knowledge
    (Taylor & Francis Inc, 2025) Yilmaz, Birsen; Sirbu, Alexandrina; Basar, Hilal Betul Altintas; Goksen, Guelden; Chabi, Ifagbemi Bienvenue; Kumagai, Hitomi; Ozogul, Fatih
    Diabetes is one of the most common non-communicable diseases in both developed and underdeveloped countries with a 9.3% prevalence. Unhealthy diets and sedentary lifestyles are among the most common reasons for type 2 diabetes mellitus (T2DM). Diet plays a crucial role in both the etiology and treatment of T2DM. There are several recommendations regarding the carbohydrate intake of patients with T2DM. One of them is about reducing the total carbohydrate intake and/or changing the type of carbohydrate to reduce the glycaemic index. Cereals are good sources of carbohydrates in the diet with a significant amount of soluble and non-soluble fiber content. Apart from fiber, it has been shown that the bioactive compounds present in cereals such as proteins, phenolic compounds, carotenoids, and tocols have beneficial impacts in the prevention and treatment of T2DM. Moreover, cereal by-products especially the by-products of milling processes, which are bran and germ, have been reported to have anti-diabetic activities mainly because of their fiber and polyphenols content. Considering the potential functions of cereals in patients with T2DM, this review focuses on the roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes.