Browsing by Author "Elabed, Nariman"

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Nano-Technological Approaches for Plant and Marine-Based Polysaccharides for Nano-Encapsulations and Their Applications in Food Industry
(Elsevier Academic Press inc, 2021) Ozogul, Fatih; Elabed, Nariman; Ceylan, Zafer; Ocak, Elvan; Ozogul, Yesim
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits
(Mdpi, 2020) Simat, Vida; Elabed, Nariman; Kulawik, Piotr; Ceylan, Zafer; Jamroz, Ewelina; Yazgan, Hatice; Ozogul, Fatih
The oceans have been the Earth's most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.