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    Investigation of storage stability and in vitro digestion of nanoemulsions loaded carotenoids from Gracilaria dura, Sargassum acinarium and Ulva rigida macroalgae
    (Springer, 2025) Kosar, Maide; Arslan, Mustafa Enes; Mohammed, Aziz; Saribas, Gamze; Durmaz, Gokhan; Okudan, Emine Sukran; Ozcelik, Beraat
    This research determined the potential utilization of carotenoids extracted from macroalgae collected in the coastal water of T & uuml;rkiye in the food industry. Carotenoids were extracted from Gracilaria dura, Sargassum acinarium and Ulva rigida collected from T & uuml;rkiye seas by using ultrasound-assisted enzymatic extraction. Then, physical and storage stabilities of nanoemulsions including carotenoid and bioaccessibility of beta-carotenoid during in vitro digestion were investigated. According to the study findings, carotenoid nanoemulsions were prepared with an encapsulation efficiency ranging approximately between 87% and 94%. The encapsulated carotenoids exhibited a superior ability to maintain stability in terms of both carotenoid content and antioxidant activity during in vitro digestion as compared to their non-encapsulated counterparts (p < 0.05). Chromatographic analysis of carotenoid profiles revealed the presence of beta-carotene in nanoemulsions derived from Gracilaria dura, Sargassum acinarium and Ulva rigida. A reduction in the amount of beta-carotene was observed in the nanoemulsions during in vitro digestion (p < 0.05). Results from the storage stability study indicate that the oxidative stability of algal carotenoid nanoemulsions was better than that of the control (p < 0.05). Conversely, destabilization occurred in algal carotenoid nanoemulsions on the seventh day of storage due to creaming. Lightness (L*) and color intensity (a*, b*) of the nanoemulsions gradually decreased over the 28-day storage period (p < 0.05). This study emphasizes the potential application of carotenoids from Gracilaria dura, Sargassum acinarium and Ulva rigida macroalgae in food products.
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    Malatya apricot gum: A source of natural gum and its physicochemical, functional and antioxidant properties
    (Elsevier, 2025) Kosar, Maide; Uluata, Sibel; Durmaz, Gokhan; Kadkhodaee, Rassoul
    Gums are commonly used in the food industry for their functional properties. However, the growing demand for sustainable and alternative sources has drawn attention to the need for identifying and characterizing nonconventional gum sources with comparable or enhanced features. This study aimed to investigate the exudate gum from apricot trees (Prunus armeniaca) in Malatya as a potential alternative. Since the composition and physicochemical properties of plant exudates can be affected by climate and growing region, our aim was to investigate the differences in the properties of the gum collected from Malatya apricot trees. The crude gum (CG) was purified (PG) and analyzed for its composition and properties. Approximate compositional analysis showed that CG consisted of 68.20 % carbohydrates, 2.23 % protein, 12.37 % moisture, and 4.37 % ash. These values, except for moisture content and fat, increased upon purification. The gum had a molecular weight of 5.55 x 105 Da, which remained unchanged upon purification. Galactose and arabinose were the main components of the sugar composition of the gum, with minor contributions from xylose and rhamnose, which showed variations in ratio after purification. Color metrics also indicated an increase in lightness (L*) and yellowness (b*) and a decrease in greenness (a*) after purification. The native pH of PG solution was found to be similar to that of CG and below 7 due to the presence of uronic acid residues in the gum structure, as confirmed by FTIR analysis. The total phenolic content was determined to be 1.14 mg GAE/g in CG and 1.17 mg GAE/g in PG, resulting in a higher antioxidant capacity for the latter. Purification also increased the content of dietary fibers from 1.61 % to 2.85 %. DSC analysis revealed that PG had higher thermal stability compared to CG. SEM images demonstrated that the gum particles were irregularly shaped, non-uniformly sized, and had rough and indented surfaces. Based on their Carr's index and Hausner ratio, both forms of apricot gum were classified as good flowable powders. These findings demonstrate the similarity of apricot gum to other tree exudates and highlight its potential as a new gum source. However, further studies are needed to determine its potential for industrial applications.
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    Purple basil: Nutritional attributes, biological activities, bioactive compounds and food applications
    (Elsevier, 2026) Ozcan, Basak Ebru; Kosar, Maide; Uluata, Sibel; Karadag, Ayse
    This review aims to provide updated and critical scientific insights into the nutraceutical properties, detailed nutritional composition, and bioactive constituents of purple basil (Ocimum basilicum L.), along with its potential applications in food product development. Highlighting its significance as an edible herb, purple basil exhibits diverse therapeutic properties, including antioxidant, antimicrobial, antidiabetic, anticancer, and antiinflammatory effects. It is a rich source of bioactive compounds such as monoterpenes, phenolic acids, and flavonoids, with anthocyanins (ACNs) being the predominant pigments responsible for its red and purple hues. Key volatile constituents include linalool, 1,8-cineole, methyl cinnamate, and methyl chavicol, while rosmarinic acid, caftaric acid, and chicoric acid represent the major phenolic acids. Extracts of purple basil, owing to their high ACN content, have also been explored as natural pH-sensitive indicators. Despite the extensive documentation of its bioactive potential, further research is needed to elucidate the health effects, bioavailability and toxicity of purple basil extracts.