Article
Food Science & Technology
Akeem Olayemi Raji, Olubumi Florence Adebayo, Saheed Mayowa Sanusi
Summary: The mixture of bitter orange and pineapple juice shows potential in preventing degenerative diseases, with a ratio of 25% bitter orange and 75% pineapple being the most preferred by consumers. The juice can be stored for up to 4 months without synthetic preservatives.
Article
Fisheries
M. Mejri, W. Bakkari, M. Tazarki, S. Mili, A. Chalh, A. A. B. Shahin, J. -p. Quignard, M. Trabelsi, A. R. Ben Faleh
Summary: The study examined the shape and size of otoliths in Pagellus erythrinus from different stations in the Gulf of Gabes and found significant differences and asymmetry in shape among individuals and stations. Discriminant function analysis identified three separate stocks that should be managed separately: Chebba and Sfax, Gabes, and Zarzis.
JOURNAL OF ICHTHYOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Antonino Scurria, Marzia Sciortino, Ana Rosa Garcia, Mario Pagliaro, Giuseppe Avellone, Alexandra Fidalgo, Lorenzo Albanese, Francesco Meneguzzo, Rosaria Ciriminna, Laura M. Ilharco
Summary: DRIFT, HPLC-MS, and SPME-GC/MS analyses revealed the structure and main functional compounds of red and bitter oranges. The IntegroPectin samples showed that these citrus pectins are rich in RG-I hairy regions functionalized with citrus biophenols, flavonoids, and terpenes. The bitter orange IntegroPectin is the first high methoxyl citrus pectin extracted via hydrodynamic cavitation, while the red orange IntegroPectin is a low methoxyl pectin. C. aurantium IntegroPectin has a uniquely high concentration of adsorbed flavonoids.
Article
Agriculture, Dairy & Animal Science
Umit Acar, Osman Sabri Kesbic, Sevdan Yilmaz, Burak Evren Inanan, Fahriye Zemheri-Navruz, Funda Terzi, Francesco Fazio, Vincenzo Parrino
Summary: The study revealed that low-dose Citrus aurantium essential oil supplementation increased immune-related and growth-related gene expression levels in common carp, while high doses led to pathological findings in the liver and intestines. Additionally, supplementation of up to 0.25% of the essential oil improved growth efficiency and gene expression levels related to muscle growth and immune status in the fish.
Article
Food Science & Technology
Arghavan Jalilzadeh-Afshari, Vajiheh Fadaei
Summary: The study found that increasing the levels of Gaz-angubin and bitter orange peel extract in flavored milk can enhance viscosity, antioxidant activity, and total polyphenol content, reduce microbial count, and improve sensory characteristics. The sample with 15% Gaz-angubin and 0.075% bitter orange peel extract was selected as the best treatment.
FOOD SCIENCE & NUTRITION
(2021)
Article
Plant Sciences
Leigh Archer, Sanju Kunwar, Fernando Alferez, Ozgur Batuman, Ute Albrecht
Summary: This study evaluated the effects of trunk injection of oxytetracycline (OTC) on the management of Huanglongbing (HLB) in citrus trees. The injection resulted in reduced fruit drop, increased yield and fruit size, and improved juice quality. However, the effectiveness varied depending on the timing of injection and the citrus variety.
Article
Polymer Science
Saurabh Bhatia, Ahmed Al-Harrasi, Mohammed Said Al-Azri, Sana Ullah, Alaa El-Din Ahmed Bekhit, Anubhav Pratap-Singh, Manish Kumar Chatli, Md Khalid Anwer, Mohammed F. Aldawsari
Summary: Biopolymers-based composite edible films made from sodium alginate and casein were fabricated and orange oil was added. The study found that the addition of 1.5% orange oil improved the visual attributes and puncture force of the films, but further increase in oil concentration did not have a favorable effect on the properties of the films. XRD and FTIR analysis showed that all samples had similar peak positions and characteristic peaks. The thermal stability of the films was enhanced after the addition of orange oil, but a higher concentration caused a decrease in thermal stability. Films containing orange oil showed better surface smoothness, swelling degree, oxygen permeability, moisture content, and transparency.
Article
Biochemistry & Molecular Biology
Aynur Kontas, Hakan Alyuruk, Mustafa Bilgin, Esin Uluturhan, Aydin Unluoglu, Enis Darilmaz, Oya Altay
Summary: The study revealed higher metal concentrations in the muscle, liver, and gills of fish species from the Edremit Bay, potentially posing health risks to humans. Mercury levels in Mullus barbatus and Pagellus erythrinus exceeded international thresholds, while no carcinogenic risks were found for cadmium and lead levels. Tissue was identified as the main factor responsible for variations in metal levels among the different fish species.
BIOLOGICAL TRACE ELEMENT RESEARCH
(2022)
Article
Chemistry, Physical
Jiaqi Zhang, Quanhui Hou, Xintao Guo, Xinglin Yang
Summary: Carbon materials are important in the development of solid hydrogen storage materials. This study explores the low-cost synthesis of biomass carbon (BC) and its positive effect on the hydrogen storage behavior of magnesium hydride (MgH2). The results show that when used together with MgH2, BC can serve as an adsorption and desorption channel for hydrogen. The MgH2 + 10 wt% BC composite system exhibits a lower initial dehydrogenation temperature, faster dehydrogenation process, and good cycling stability.
Article
Food Science & Technology
Yu-lin Liang, Yan-jie Ding, Xiu Liu, Peng-fei Zhou, Meng-xuan Ding, Jian-jun Yin, Quan-hou Song
Summary: This study established a duplex PCR-RFLP-CE method for simultaneous detection of mandarin and grapefruit components in orange juice, effectively addressing adulteration issues. The method showed specificity by only digesting amplified bands of mandarin and grapefruit, with no cuts observed in other fruits, providing an efficient detection method for orange juice adulteration.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Energy & Fuels
Elham Rostami, Nadia Esfandiari, Bizhan Honarvar, Moein Nabipour, Zahra Arab Aboosadi
Summary: In this study, activated carbon was synthesized from bitter orange wood and Amygdalus scoparia Spach using the chemical activation method. Surface modification was conducted to enhance the efficiency of the activated carbon for metal cation removal. The results showed successful surface modification and improved adsorption properties of the activated carbon.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Chemistry, Applied
Ben Yu, Xue Zeng, Lufeng Wang, Joe M. Regenstein
Summary: The study found that ice cream with GNFC exhibited better texture properties and sensory evaluation scores; the total energy of ice cream significantly decreased with reduced fat, with a maximum reduction rate of 17.90%; the addition of GNFC and reduction of fat significantly inhibited the fat digestibility of ice cream.
CARBOHYDRATE POLYMERS
(2021)
Article
Horticulture
J. Martin Zapien-Macias, Rhuanito Soranz Ferrarezi, Peter D. Spyke, William S. Castle, Frederick G. Gmitter, Jude W. Grosser, Lorenzo Rossi
Summary: This study evaluated and compared University of Florida rootstocks and other recently released rootstocks grafted with grapefruit, navel orange, and mandarin scions by measuring tree growth and HLB tolerance. Different rootstock-scion combinations showed significant differences in traits such as tree canopy volume, trunk diameter, CLas titer, HLB severity index, and leaf nutrient concentrations. The study highlights the potential for new scion-rootstock combinations to provide economic and biological advantages in citrus production under the current HLB scenario in Florida's Indian River District.
Article
Green & Sustainable Science & Technology
Chan-Gonzalez Jorge de Jesus, Castillo Tellez Margarita, Castillo-Tellez Beatriz, Lezama-Zarraga Francisco Roman, Mejia-Perez Gerardo Alberto, Vega-Gomez Carlos Jesahel
Summary: This study investigated the drying of bitter orange leaves using thermal and photovoltaic solar energy. The integrated system showed better performance in color preservation and drying rate compared to a regular solar dryer.
Article
Geosciences, Multidisciplinary
F. Osselin, C. Soulaine, C. Fauguerolles, E. C. Gaucher, B. Scaillet, M. Pichavant
Summary: Enhancing natural subsurface hydrogen production through water injection could play a key role in achieving the low-carbon energy transition and limiting global warming. Replacing current hydrogen production methods with low-carbon options is crucial for hydrogen to become a viable solution.
Article
Agricultural Engineering
Erkan Gumus, Adil Yilayaz, Mahir Kanyilmaz, Bahar Gumus, Murat Balaban
Summary: Image analysis was used to evaluate weight estimation and colors of European catfish and African catfish. Different equations were used to determine the relationships between weight and length/view area, showing slight differences between the two fish species. The average color values showed no significant difference between the two species.
AQUACULTURAL ENGINEERING
(2021)
Article
Food Science & Technology
Bahar Gumus
Summary: Image analysis was used to quantify the weight-length, weight-area, and color change of three types of fish caught in the Mediterranean during storage at low temperature. The study found that the color of the goldband goatfish remained unchanged, while the colors of the other fish changed during storage. Correlation of computer-generated parameters using image analysis allowed for quantitative evaluation of fish color changes.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2021)
Article
Food Science & Technology
Ilknur Ucak, Ahlam K. M. Abuibaid, Turki M. S. Aldawoud, Charis M. Galanakis, Domenico Montesano
Summary: The inclusion of citrus seed extract (CSE) in gelatin films improved the quality and extended the shelf life of sea bass fillets by delaying lipid oxidation and microbial growth. CSE enhanced the antimicrobial activity of the gelatin films, leading to a positive effect on the sensory parameters of the fillets. Overall, CSE supplementation was effective in maintaining the quality of sea bass fillets and can be recommended as a natural antioxidant and antimicrobial source in foods.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Charis M. Galanakis, Myrto Rizou, Turki M. S. Aldawoud, Ilknur Ucak, Neil J. Rowan
Summary: The COVID-19 pandemic has caused a global lockdown, posing significant challenges to the agri-food and drink industry. Potential innovations such as Internet and Communication Technologies, blockchain, and redefined food consumption methods are crucial for future development in the post-COVID-19 era.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Fisheries
Bahar Gumus
Summary: Different methods were used to calculate the visual texture of images of mirror carp and scaled carp, with co-occurrence matrix-based entropy calculation showing the largest range of values.
SU URUNLERI DERGISI
(2021)
Article
Chemistry, Multidisciplinary
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, Ilknur Ucak, Rai Naveed Arshad, Paula Garcia-Oliveira, Miguel A. Prieto, Abderrahmane Ait-Kaddour, Rosa Perestrelo, Jose S. Camara, Gioacchino Bono
Summary: Fish and other seafood products are highly valued and consumed globally, leading to the development of various processing, preservation, and analytical techniques due to their high perishability. The emergence of Industry 4.0 technologies has accelerated the digital transformation of industries, including the food and seafood industry. This paper provides an updated overview of recent thermal and nonthermal processing, preservation technologies, and advanced analytical techniques in the seafood industry, with a particular focus on the role of different Industry 4.0 technologies in achieving smart seafood manufacturing.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Bahar Gumus, Erkan Gumus, Asli Odabasi-Kirli, Murat O. Balaban
Summary: Images of Red Sea goatfish were analyzed to evaluate changes in color and visual texture during a 7-day storage period. The results showed that while L* and b* values remained relatively stable, a* values decreased significantly. The visual texture of the fish became smoother over time. Sensory analysis results were compared with image analysis parameters, and it was found that TCI values had the best correlation with sensory scores.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2022)
Article
Agriculture, Multidisciplinary
Murat O. Balaban, Bahar Gumus, Erkan Gumus
Summary: This study applied three image analysis methods to measure visual texture and compared the effect of image rotation on the results. The co-occurrence matrix method showed rotation invariance and could accurately distinguish between different texture levels by calculating the texture change index (TCI).
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Fisheries
Bahar Gumus, Erkan Gumus, Murat Omer Balaban
Summary: The weight estimation and color evaluation of whole fish and fillets of scaled and mirror carp were conducted using image analysis. The study found positive allometric growth in both carp species under culture conditions. No significant differences were observed in the parameters of whole fish sides and fish gender, as well as in the color values of fish fillets.
SU URUNLERI DERGISI
(2022)
Article
Fisheries
Bahar Gumus, Erkan Gumus, Murat O. Balaban
Summary: This study compared the morphological and skin color characteristics of scaled and mirror carp raised in fiberglass and concrete tanks. The results showed significant effects of the rearing environment on fish body shape growth and skin color.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2023)
Article
Food Science & Technology
Bahar Gumus, Erkan Gumus, Murat O. Balaban
Summary: Image analysis can be used to assign SalmoFan (SF) numbers to rainbow trout fillets, depending on the pixel selection method and color representation method. This method allows for objective and automatic SF coding.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Fisheries
Ilknur Ucak, Nalan Gokoglu
SU URUNLERI DERGISI
(2020)
Article
Nutrition & Dietetics
Ilknur Ucak, Eylem Ezgi Fadiloglu
PROGRESS IN NUTRITION
(2020)
Article
Food Science & Technology
Ilknur Ucak, Rowida Khalily, Celia Carrillo, Igor Tomasevic, Francisco J. Barba
Article
Nutrition & Dietetics
Ilknur Ucak
PROGRESS IN NUTRITION
(2019)
