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Bioactive peptides are one of the most popular research topics since they have potential health benefits. Some of these peptides have various potential physiological functions in the body, such as opioid, immunomodulatory, antibacterial, antithrombotic, and antihypertensive activity. The evaluation of food waste is important for the development of new functional products and for a greater economic rate. Ensuring the effective and correct usage of food waste having high protein content to generate bioactive peptides may become important all over the world. This chapter emphasizes the bioactive peptides obtained from various food wastes and presents the viewpoints for their application to food industries. Moreover, it summarizes the potential of protein derived from food wastes as a substrate for the generation of bioactive peptides. It highlights current technologies used in the production, fractionation, and purification of bioactive peptides. © 2022 selection and editorial matter, Leo M.L. Nollet and Semih Ötleş individual chapters, the contributors.

This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein-lipid oxidation, in vitro digestibility, and related quality parameters. The use of olive oil results in decreased fat content, modified fatty acid profile, and increased pH value, acidity, and water activity, besides changes are recorded in instrumental quality and sensory features. Lipid oxidation is higher in samples with 30% olive oil than in the others. Carbonyl content increases depending on oil level and storage time. alpha-aminoadipic semialdehyde is only detected in products containing 30% olive oil and their concentrations increased with storage. gamma-glutamic semialdehyde also increases by olive oil inclusion, but decrements are recorded during storage. Increasing olive oil results in increased pepsin digestibility but losses are recorded in both pepsin and trypsin plus (alpha-chymotrypsin digestion rates during storage. Practical applications: Inclusion of vegetable oils into meat product formulations has been preferred recently to supply healthier products, but in this situation, oxidative deterioration again becomes a considerable problem affecting overall quality. The data obtained from the present work wil contribute to understand the impacts of formulation and processing operations on the formation of oxidation products and change in digestibility, thereby to pioneer further research on this topic., Scientific and Technological Research Council of Turkey (TUB.ITAK) [214-O-181], The authors express their sincere gratitude to the Scientific and Technological Research Council of Turkey (TUB.ITAK) for funding this study under the project number 214-O-181.

Gıda sanayinin gelişmesiyle, gıdaların işleme, depolama ve satışa sunum aşamalarında çevresel etkenlerden dolayı renk kaybı meydana gelmektedir. Renk kaybı tüketicilerin ürün alımında en önemli unsurlardan birisidir. Bu durum, üreticileri renk kaybını önlemek için doğal veya sentetik renklendirici kullanımına yönlendirmektedir. Sanayinin gelişmesi ve sağlık sorunlarının artması ile tüketicilerin ilgisi doğal ürünlere kaymış ve doğal ürünlere artan ilgi sonucunda da üreticiler doğal renklendirici kullanımına yönelmiştir. Betalain, çiçeklerde, meyvelerde ve Caryophyllales familyasına ait bitkilerde bulunan doğal bir renklendiricidir. Antioksidan, antiproliferatif, antikanser ve antilipidemik etkileri ile sağlığı desteklemektedir. Böylece betalainin doğal renklendirici olarak kullanımı günümüzde ilgi çeken konular arasına girmektedir. Bu derlemede, betalainin moleküler ve kimyasal yapısı, stabilitesini etkilyen faktörler, betalain ekstraksiyonu, ekstraktların gıdalarda kulanımı ve sağlık üzerine etkileri ile ilgili bilgi verilmesi amaçlanmıştır., With the development of the food industry, changes in environmental factors create an effect of color loss in the stages such as, processing, storing and selling the food. Colour los is one of the most important factor for consumers purchasing the product. That’s why for preventing the color loss natural and synthetical colorants are used. Consumers directed to use of natural products with the increasing health issues as a result of industrialization. With increasing attention of usage of natural products, producers are directed to use of natural colorants. Betalain is a natural colorant that was used in flowers and fruits also, it belongs to Caryophyllales family. At the same time, through its antioxidant, anticancer and antilipidemic effects, it creates a positive effect on health. Thus, nowadays using betalain as a natural colorant became an interesting subject. In this article, it was purposed giving information in the areas of the molecular and chemical structure of betalain, their stability, extraction, and usage in foods of betalain and its effects on the health.

Drying of fruit and vegetables are critical step of processing which can be very destructive for nutrients and especially for bioactive compounds. However, novel drying methods like foam-mat drying helps to decrease the drying period and exposure to drying air therefore protect the bioactives against thermal degradation as well as improving final powder quality. The foam-mat drying of carrot juice foams and modelling of experimental drying data with theoretical models has not yet been studied in the literature. In this study, the effects of foam-mat drying at 50, 60 and 70°C on the drying behavior of carrot juice with the addition of 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) as foaming agents and thin-layer modeling of the foams at different thicknesses was evaluated. Compared to control sample (only carrot juice), the drying time of the foamed carrot juice was reduced by 25% to 60% depending on the foam thickness and drying temperature. This result was consistent with the effective diffusion coefficients, since the control sample had comparably low values than the 15% EA and 15% EA+10% WPI foams. Among the fitted mathematical models, Midilli et al. had better prediction capacity with the highest adjusted correlation coefficients, the lowest sum of squared error and root mean square error values for every formulation, foam thickness and drying temperatures compared to other theoretical models.

Tomato seed waste is obtained in large amounts in tomato paste processing. In this study, ultrasound-assisted protein extraction of tomato seed waste was used and extraction parameters were optimized using response surface methodology. Effects of independent variables (liquid:solid ratio, ultrasound duration, and extraction duration) were evaluated on the extraction yield, and optimal extraction conditions were determined as 52 ml/g, 2 min 18 s and 60 min, respectively. The optimum protein yield was found as 35.75%. Structural and physicochemical properties of tomato seed waste protein were also determined. These obtained results present important information for the determination quality characteristics of tomato seed oil in optimum extraction conditions. It can be concluded that ultrasound-assisted extraction is an efficient technique for the extraction of protein from tomato seed waste, and the obtained protein has the potential applications in the food industry. Novelty impact statement Defatted tomato seed cake obtained from tomato seed oil processing was used to obtain tomato seedprotein isolate. Ultrasound-assisted extraction methods were optimized by response surface methodology to maximize protein yield. The physicochemical properties of tomato seed protein isolate were searched, whether it may be a new protein source., Turkiye Bilimsel ve Teknolojik Arastirma Kurumu [117O319], Turkiye Bilimsel ve Teknolojik Arastirma Kurumu, Grant/Award Number: 117O319

Carrot is an important crop by containing bioactive compounds such as carotenoids, vitamins and dietary fiber. But the shelf life of fresh carrot is limited due to its moisture content. The aim of this study was to evaluate the effects of using different amounts of egg albumen (EA) and whey protein isolate (WPI) and their interactions on carrot juice foam stability. For this purpose, the experimental design was built by response surface method and employing EA amount (5-10-15%), WPI amount (0-5-10%) and whipping time (4-6-8 min) as independent variables, while selecting the density and overrun as foam stability evaluation criteria. Among the tested levels of independent variables, the lowest density (0.2433 g/ml) and the highest overrun value (2.3466) was observed for 15% EA with 10% of WPI incorporation and the 8 min whipped foam. The levels of EA and/or WPI were found significantly effective on the selected responses (p

Objective: The aim of this study is to determine hazelnut testa which is a good example of agro-food by-products as a potential source of natural antioxidants and functional food ingredients.Material and Method: Ultrasound assisted extraction (UAE) was used for less analysis time in both determination of dietary fiber and the phenolic compounds. The total dietary fiber contents were determined using both the Association of Analytical Chemistry (AOAC) methods and the enzymatic-chemical method.Result and Discussion: The results presented that hazelnut testa had a relatively high phenolic content both the extract obtained by CE (1413.32 mg gallic acid equivalent (GAE)/g dry matter) and UAE in 5 min (1420.86 mg GAE/g dry matter). The extract obtained by UAE possessed higher antioxidant activity than the extract obtained by CE in both antioxidant activity methods. Three phenolic compounds identified in the extract obtained by CE while four phenolic compounds found in the extract obtained by UAE. In the enzymatic-chemical method, the dietary fiber in the extract obtained by CE contained 68.93% while the extract obtained by UAE was 70.69%. Our results suggested that hazelnut testa can be used in the preparation of low calorie, high fiber, and antioxidant-rich foods, food supplements, and active pharmaceutical ingredients., Amaç: Bu çalışmanın amacı tarımsal bir gıda yan ürünü olan fındık zarının fonksiyonel gıda bileşeni ve doğal antioksidanların kaynağı olarak incelenmesidir.Gereç ve Yöntem: Bu çalışmada, ultrason destekli ekstraksiyon (UAE) hem diyet lifi hem de fenolik bileşiklerin daha kısa analiz süresi için kullanılmıştır. Toplam diyet lifi içeriği, hem Analitik Kimya Birliği (AOAC) metodu hem de enzimatik-kimyasal metot kullanılarak tanımlanmış ve kıyaslanmıştır.Sonuç ve Tartışma: Sonuçlara bakıldığında fındık zarının, hem CE (1413.32 mg gallik asit eşdeğeri (GAE) /g kuru madde) hem de UAE (1420.86 mg GAE/g kuru madde) ile elde edilen ekstraktlarında da oldukça yüksek fenolik bileşik içeriğine sahip olduğu görülmüştür. UAE ile elde edilen ekstraktın her iki antioksidan aktivite metotlarında CE ile elde edilen ekstraktından daha yüksek antioksidan aktiviteye sahip olduğu bulunmuştur. CE ile elde edilen ekstrakta 3 fenolik bileşen tanımlanırken, UAE ile elde edilen ekstrakta da 4 fenolik bileşen tanımlanmıştır. Enzimatik-kimyasal metotta, CE ile elde edilen ekstraktın toplam diyet lifi içeriği %68.93, UAE ile elde edilen ekstraktınki % 70,69 olarak bulunmuştur. Bu çalışmanın sonuçları, fındık zarının düşük kalorili, yüksek lif içeriğine sahip ve antioksidanca zengin gıdaların, gıda desteklerinin ve ilaç etken maddelerinin hazırlanmasında kullanılabileceğini göstermektedir.