Browsing by Author "Barba, Francisco J."

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    Modern analytical techniques for berry authentication
    (Mdpi, 2023-09-01) Carrillo, Celia; Tomasevic, Igor B.; Barba, Francisco J.; Kamiloğlu, Senem; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0001-8199-9642; 0000-0002-1611-2264; 0000-0002-5630-3989; 0000-0003-3902-4360; P-3633-2018; A-6521-2013; L-6596-2014; V-4176-2017
    The health-related properties attributed to berries and the subsequent interest awakened within the market of functional foods mean that these small fruits may be potential targets for food fraud. In this review, studies on berry authentication through modern analytical techniques are discussed in detail. Most of the studies reported to date are related to chemical approaches, mainly chromatographic techniques. Other chemical (NMR, NIR, and Raman spectroscopy), biomolecular, and isotopic methods have also delivered promising results in the field of berry authentication, although there is still limited information available in this respect. Despite the potential of the methods described in the present review, to date, there is no universal one. Therefore, combinations of different approaches in order to complement each other are increasingly used (e.g., HPTLC and mass spectrometry; Raman and IR spectroscopies; biomolecular and analytical techniques horizontal ellipsis ). Considering that adulteration practices are increasingly evolving, continuous research in the field of food authentication is needed, especially in the case of berries, since there are still some berry species that have not yet been included in any authentication study.
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    Novel approaches for the recovery of natural pigments with potential health effects
    (Amer Chemical Soc, 2022-01-18) Carrillo, Celia; Nieto, Gema; Martinez-Zamora, Lorena; Ros, Gaspar; Kamiloğlu, Senem; Munekata, Paulo E. S.; Pateiro, Mirian; Lorenzo, Jose M.; Fernandez-Lopez, Juana; Viuda-Martos, Manuel; Perez-Alvarez, Jose Angel; Barba, Francisco J.; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-3902-4360 ; P-3633-2018
    The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.