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Yücetepe M, Tuğba Özaslan Z, Karakuş MŞ, Akalan M, Karaaslan A, Karaaslan M, Başyiğit B. Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications. Food Res Int 2024; 187:114437. [PMID: 38763684 DOI: 10.1016/j.foodres.2024.114437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 04/04/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Numerous datasets regarding anthocyanins have been noted elsewhere. These previous studies emphasized that all processes must be carried out meticulously from the source used to obtain anthocyanins to their inclusion in relevant applications. However, today, full standardization has not yet been achieved for these processes. For this, presenting the latest developments regarding anthocyanins under one roof would be a useful approach to guide the scientific literature. The current review was designed to serve the stated points. In this context, their biosynthesis pathway was elaborated. Superior potential of fruits and certain by-products in obtaining anthocyanins was revealed compared to their other counterparts. Health-promoting benefits of anthocyanins were detailed. Also, the situation of innovative techniques (ultrasound-assisted extraction, subcritical water extraction, pulse electrical field extraction, and so on) in the anthocyanin extraction was explained. The stability issues, which is one of the most important problems limiting the use of anthocyanins in applications were discussed. The role of copigmentation and various encapsulation techniques in solving these stability problems was summarized. This critical review is a map that provides detailed information about the processes from obtaining anthocyanins, which stand out with their functional properties, to their incorporation into various systems.
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Affiliation(s)
- Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Zeynep Tuğba Özaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Mehmet Şükrü Karakuş
- Harran University, Application and Research Center for Science and Technology, Şanlıurfa, Turkey
| | - Merve Akalan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey.
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2
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Akalan M, Bayrak Akay K, Başyiğit B, Karakuş MŞ, Yücetepe M, Karaaslan A, Karaaslan M. Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt. J Food Sci Technol 2024; 61:958-968. [PMID: 38487288 PMCID: PMC10933232 DOI: 10.1007/s13197-023-05892-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/20/2023] [Accepted: 11/01/2023] [Indexed: 03/17/2024]
Abstract
In the current study, yogurts containing instant stevia powder (ISP) at varying proportions (0.1, 0.2, 0.3, and 0.4 g/100 mL) were perused in terms of physicochemical attributes, textural behavior, antioxidant activity, and sensory acceptability during 14 day storage at 4 °C. For this, bioactive components extracted by using microwave-assisted system were spray dried in optimum conditions (11 mL/min flow rate and 167 °C inlet air temperature) and then incorporated into yogurts. The minimal syneresis value (17.09 g/100 g) at the day of 14 was detected in ISP (0.4 g/100 mL)-supplemented yogurts while this value was reached to 19.45 g/100 g in control counterpart without stevia powder. Enriching yogurts with powders was a plausible way for boosting their mechanical properties. The antioxidative parameters namely total phenolic content (TPC), DPPH, ABTS, FRAP, and CUPRAC values were tendency to increase with ISP increment in yogurts. Low scores in sensory evaluation were detected in yogurts loaded with ISP above a certain amount (more than 0.2 g/100 mL). Sum up, the findings proved that the hypotheses (fabricating innovative dairy product rich in bioactive substances and maintaining quality parameters of yogurts during storage) predicted for this study were successfully achieved. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05892-z.
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Affiliation(s)
- Merve Akalan
- Food Engineering Department, Engineering Faculty, Harran University, Şanlıurfa, Turkey
| | - Kamile Bayrak Akay
- Food Engineering Department, Engineering Faculty, Harran University, Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Food Engineering Department, Engineering Faculty, Harran University, Şanlıurfa, Turkey
| | - Mehmet Şükrü Karakuş
- Food Engineering Department, Engineering Faculty, Harran University, Şanlıurfa, Turkey
| | - Melike Yücetepe
- Food Engineering Department, Engineering Faculty, Harran University, Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Food Processing Programme, Vocational School, Harran University, Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty, Harran University, Şanlıurfa, Turkey
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3
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Abdullah BA, Basyigit B, Karaaslan M. Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying. Foods 2023; 12:4219. [PMID: 38231597 DOI: 10.3390/foods12234219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different drying methods, namely ambient drying, oven drying, vacuum drying, freeze drying, and spray drying. FT-IR spectra were used to analyze the chemical structure of proteins dried using various techniques. Additionally, hydrogel models were constructed in the presence of avocado seed proteins and locust bean gum to clarify the effect of drying techniques on their hydrogelling ability. The impact of drying techniques on the functional behavior of hydrogels was notable. The maximum water holding capacity values were detected in the hydrogel system containing spray-dried proteins (93.79%), followed by freeze-dried (86.83%), vacuum-dried (76.17%), oven-dried (72.29%), and ambient-dried (64.8%) counterparts. The swelling ratio was 34.10, 33.51, 23.05, 18.93, and 14.39% for gels in the presence of freeze-dried, spray-dried, vacuum-dried, oven-dried, and ambient-dried proteins, respectively. Additionally, the desirable values for the amount of protein leaking from the systems prepared using spray-dried (7.99%) and freeze-dried (12.14%) proteins were obtained compared to others (ambient-dried: 24.03%; oven-dried: 17.69%; vacuum-dried: 19.10%). Superior results in terms of textural properties were achieved in hydrogel models containing spray-dried and freeze-dried proteins. In general, hydrogel models exhibited elastic behavior rather than viscous properties; however, the magnitudes of elasticity varied. Furthermore, the success of gels containing hydrogel models containing spray-dried protein and locust bean gum in the bioactive compound delivery system was obvious compared with protein ones alone.
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Affiliation(s)
- Bakhtiyar Azad Abdullah
- Department of Biology, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region-F.R., Iraq
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
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Karaaslan M, Olcucuoglu E, Kurtbeyoglu S, Tonyali S, Yilmaz M, Odabas O. Erector spinae plane block prior to extracorporeal shock wave lithotripsy decreases fluoroscopy time and promise a comfortable procedure for renal stones: A prospective randomized study. Actas Urol Esp 2023; 47:566-572. [PMID: 37084807 DOI: 10.1016/j.acuroe.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/17/2023] [Accepted: 02/20/2023] [Indexed: 04/23/2023]
Abstract
INTRODUCTION AND OBJECTIVES To compare the efficacy of erector spinae plane block (ESPB) and intramuscular (i.m.) diclofenac sodium in regard to pain management and impact on stone-free status in patients undergoing SWL. PATIENTS AND MATERIALS The study included patients who underwent SWL for kidney stones in our institution. The patients were randomly assigned to the ESPB (Group 1: n = 31) and i.m. 75 mg diclofenac sodium (Group 2: n = 30) groups. The demographic data of the patients, fluoroscopy time during SWL, number of need of targeting, total shocks given, voltage, stone free rates (SFR), analgesy method, number of SWL sessions, VAS score, stone location, maximum stone size, stone volume and Hounsfield unit (HU) were also recorded. RESULTS A total of 61 patients were included the study. There was no statistically significant difference between the two groups according to stone size, volume and density, SWL duration, total shocks given, voltage, BMI, stone-free status and stone location. Fluoroscopy time and number of need for stone targeting were significantly lower in group 1 than group 2 (p = 0.002, p = 0.021, respectively). The VAS score was significantly lower for group 1 compared to group 2 (p < 0.001). CONCLUSIONS We observed that the VAS score was lower in the ESPB group compared to i.m. diclofenac sodium group and although it was not statistically significant, we achieved a higher rate of stone-free status in the first session in ESPB group. Most importantly, the patients in the ESPB group were exposed to less fluoroscopy and radiation.
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Affiliation(s)
- M Karaaslan
- Servicio de Urología, Hospital Estatal de Bingol, Bingol, Turkey.
| | - E Olcucuoglu
- Servicio de Urología, Universidad de Ciencias de la Salud, Hospital de la Ciudad de Ankara, Ankara, Turkey
| | - S Kurtbeyoglu
- Servicio de Anestesiología y Reanimación, Universidad de Ciencias de la Salud, Hospital Municipal de Ankara, Ankara, Turkey
| | - S Tonyali
- Facultad de Medicina, Universidad de Estambul, Servicio de Urología, Estambul, Turkey
| | - M Yilmaz
- Servicio de Urología, Centro Médico Universitario de Friburgo, Facultad de Medicina, Friburgo, Germany
| | - O Odabas
- Servicio de Urología, Universidad de Ciencias de la Salud, Hospital de la Ciudad de Ankara, Ankara, Turkey
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Başyiğit B, Altun G, Yücetepe M, Karaaslan A, Karaaslan M. Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels. Int J Biol Macromol 2023; 231:123352. [PMID: 36681221 DOI: 10.1016/j.ijbiomac.2023.123352] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023]
Abstract
The current study concentrated on designing soy protein (SP)-based natural hydrogels in the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of the relevant plant and incorporated into SP gel models. Three more hydrogels were fabricated using commercial carbohydrates (gum Arabic (GA), maltodextrin (MD), and pectin (PC)) to decipher exactly the ability of LBG in these models. The chemical and morphological structures of the samples were elaborated by FTIR and SEM analyses. The coexistence of protein and carbohydrates led to an enhancement in functional (water holding capacity (WHC), swelling ratio, protein leachability, volumetric gel index (VGI)) and mechanical (textural and rheological behavior) features of natural gels compared to SP alone (control) but the quality of hydrogels was impressed by the carbohydrate type. Hydrogels designed with LBG came to the fore in terms of these attributes. Additionally, these gel models created awareness for phenolic delivery.
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Affiliation(s)
- Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Gülbahar Altun
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, 63200 Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey.
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Karaaslan M, Olcucuoglu E, Kurtbeyoglu S, Tonyali S, Yilmaz M, Odabas O. El bloqueo del plano del erector espinal antes de leoch reduce el tiempo de fluoroscopia y garantiza la comodidad durante el tratamiento de la litiasis renal: estudio prospectivo aleatorizado. Actas Urol Esp 2023. [DOI: 10.1016/j.acuro.2023.02.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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7
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Başyiğit B, Yücetepe M, Akyar G, Karaaslan A, Karaaslan M. Enhancing thermal and emulsifying resilience of pomegranate fruit protein with gum Arabic conjugation. Colloids Surf B Biointerfaces 2022; 215:112516. [PMID: 35489318 DOI: 10.1016/j.colsurfb.2022.112516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/16/2022] [Accepted: 04/21/2022] [Indexed: 01/13/2023]
Abstract
In this study, a controlled Maillard reaction was carried out to conjugate gum Arabic (GA) polymer to pomegranate protein isolate (PPI). The Maillard conjugates (MCs) were visualized by SEM and authenticity of the conjugates was assessed by NMR, FTIR, and XRD. To reveal the effect of the Maillard conjugation on the quality attributes of PPI, functional properties, thermal stability, and emulsifying behaviors of PPI and MCs were investigated. The oil binding capacity of conjugated protein (370.52%) was higher than that of protein alone (208.19%). While GA and PPI were completely degraded or decomposed at a temperature of 1000 °C, the MCs retained approximately half of the initial mass. MCs displayed higher emulsifying activity (42.71 m2/g) and emulsifying stability (90.17 (ESI30)), compared to PPI (32.61 m2/g) and (72.25 (ESI30)). Stability coefficient was significantly improved and reached from 0.64 R to 0.95 R with the usage of MCs in the emulsions. A lower centrifugal precipitation rate was determined in MCs emulsions (28.26%) compared to PPI emulsions (45.42%). Utilization of MCs instead of protein alone as a stabilizer in the oil-in-water emulsions was a logical approach for increasing their stability against environmental degradations including freeze-thaw cycle, pH, ionic, and temperature stress.
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Affiliation(s)
- Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Gülbahar Akyar
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, 63200 Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey.
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8
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Başyiğit B, Sağlam H, Hayoğlu İ, Karaaslan M. Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study with
Prunus cerasus
and
Punica granatum oils. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bülent Başyiğit
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
| | - Hidayet Sağlam
- Molecular Biology and Genetics Department Faculty of Arts and Sciences Kilis 7 Aralık University Kilis Turkey
| | - İbrahim Hayoğlu
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
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9
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Yücetepe M, Başyiğit B, Karaaslan M. Design of novel nutritious microcapsules comprising ω-5 fatty acids and essential amino acids by assembling pomegranate seed derived macromolecules. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111162] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Ali Hanoğlu S, Ektiren D, Karaaslan M. Recombinant expression and characterization of Oryctolagus cuniculus chymosin in Komagataella phaffii (Pichia pastoris). Protein Expr Purif 2021; 183:105874. [PMID: 33744413 DOI: 10.1016/j.pep.2021.105874] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/31/2021] [Accepted: 03/10/2021] [Indexed: 11/19/2022]
Abstract
This study was conducted for investigating expression and enzymatic characteristics of recombinant Oryctolagus cuniculus chymosin (ROCC) expressed in Pichia pastoris. SDS-PAGE of partially purified supernatant displayed two distinct molecular bands approximately at the sizes of 40 kDa and 45 kDa corresponding to chymosin and partially glycosylated chymosin, respectively. Proteolysis assay demonstrated that rabbit chymosin was more specific compared to bovine and camel chymosins when it comes to hydrolyzing α, β, and κ-casein. Rabbit chymosin kept its stability in a wide pH range (3.0-6.0) at 37 °C for 8 h. Active chymosin exhibited maximum enzymatic activity at 40 °C and pH 4.0 with the addition of 75 mM CaCl2. The ROCC clotting activity on donkey, cow, goat, lamb, camel milk was determined as 40, 10, 5.7, 3.07, and 2.66 IMCU/mL, respectively. These results revealed that ROCC might possess a potential for incorporation into cheese manufacture technology as a milk-clotting enzyme.
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Affiliation(s)
- Selin Ali Hanoğlu
- Harran University, Engineering Faculty, Food Engineering Department, Sanliurfa, Turkey
| | - Demet Ektiren
- Harran University, Engineering Faculty, Food Engineering Department, Sanliurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, Sanliurfa, Turkey.
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11
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Başyiğit B, Dağhan Ş, Karaaslan M. Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics. Grasas y Aceites 2020. [DOI: 10.3989/gya.0915192] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this study, the physicochemical, functional, and antimicrobial properties of pepper seed oil (PSO) were determined. PSO was subjected to differential scanning calorimeter (DSC), fatty acid composition, carotenoid, capsaicin, and tocopherol analyses. LC-ESI-MS/MS and NMR were used to characterize and quantify phytochemicals. Resveratrol, luteolin, and 4-hydroxycinnamic acid were the principal phenolics in PSO. A high concentration of unsaturated fatty acids (85.3%), especially linoleic acid (73.7%) is present in PSO. Capsaicin, dihydrocapsaicin, α-tocopherol, δ-tocopherol, zeaxanthin, and capsanthin were determined in PSO at concentrations of 762.92, 725.73, 62.40, 643.23, 29.51, 16.83 ppm, respectively. PSO displayed inhibitory activity against α-glucosidase rather than α-amylase. The antimicrobial activity of PSO was tested against Escherichia coli, Staphylococcus aureus subsp. aureus, Aspergillus brasiliensis and Candida albicans. The antimicrobial potential of PSO was expressed as minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and inhibition zone (IZ) diameter. Polyunsaturated fatty acid, capsaicin, carotenoid, tocopherol, resveratrol contents; the antioxidant, α-glucosidase inhibitory and antimicrobial activities of PSO indicated its nutritional value and health promoting nature for the well-being of humans.
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12
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Yüksekkaya Ş, Başyiğit B, Sağlam H, Pekmez H, Cansu Ü, Karaaslan A, Karaaslan M. Valorization of fruit processing by-products: free, esterified, and insoluble bound phytochemical extraction from cherry (Prunus avium) tissues and their biological activities. Food Measure 2020. [DOI: 10.1007/s11694-020-00698-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Karaaslan M, Şengün F, Cansu Ü, Başyiğit B, Sağlam H, Karaaslan A. Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil. Food Chem 2020; 337:127748. [PMID: 32818708 DOI: 10.1016/j.foodchem.2020.127748] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 07/30/2020] [Accepted: 07/31/2020] [Indexed: 02/08/2023]
Abstract
In this study, pepper seed oil (PSO) was microencapsulated by spray drying at optimum conditions: oil/total solid material at 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air inlet temperature of 184 °C. Particle size distribution and morphology of the PSO powder (PSOP) were determined by a laser particle diameter analyzer and scanning electron microscopy (SEM). Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) were employed to identify the specific chemical groups of PSO, MD, and GA in the PSO-GA/MD complexes. The thermal stability of PSOP was evaluated by thermogravimetric (TGA) and differential thermal analysis (DTA). PSOP displayed inhibitory activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Enterococcus faecalis although PSO had an antimicrobial activity against only Staphylococcus aureus. GA/MD microencapsulation resulted in significant preservation of PSO against oxidation during storage period.
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Affiliation(s)
- Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey.
| | - Fatih Şengün
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Ümran Cansu
- Harran University, Vocational School, Food Processing Programme, 63250 Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Hidayet Sağlam
- Kilis 7 Aralık University, Faculty of Arts and Sciences, Molecular Biology and Genetics Department, 79000 Kilis, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, 63250 Şanlıurfa, Turkey
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14
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Başyiğit B, Sağlam H, Köroğlu K, Karaaslan M. Compositional analysis, biological activity, and food protecting ability of ethanolic extract of
Quercus infectoria
gall. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Bülent Başyiğit
- Engineering Faculty, Food Engineering Department Harran University Şanlıurfa Turkey
| | - Hidayet Sağlam
- Engineering‐Architecture Faculty, Food Engineering Department Kilis 7 Aralık University Kilis Turkey
| | - Kübra Köroğlu
- Engineering Faculty, Food Engineering Department Harran University Şanlıurfa Turkey
| | - Mehmet Karaaslan
- Engineering Faculty, Food Engineering Department Harran University Şanlıurfa Turkey
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15
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Başyiğit B, Sağlam H, Kandemir Ş, Karaaslan A, Karaaslan M. Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.02.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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16
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Yılmaz FM, Görgüç A, Karaaslan M, Vardin H, Ersus Bilek S, Uygun Ö, Bircan C. Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials - A Review. Crit Rev Food Sci Nutr 2018; 59:3549-3563. [PMID: 30040438 DOI: 10.1080/10408398.2018.1496901] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.
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Affiliation(s)
- Fatih Mehmet Yılmaz
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Ahmet Görgüç
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Mehmet Karaaslan
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Hasan Vardin
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Seda Ersus Bilek
- Ege University, Food Engineering Department, Bornova, İzmir, Turkey
| | - Özge Uygun
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Cavit Bircan
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
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17
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Alihanoğlu S, Ektiren D, Akbulut Çakır Ç, Vardin H, Karaaslan A, Karaaslan M. Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese. Food Sci Nutr 2018; 6:1100-1108. [PMID: 29983974 PMCID: PMC6021729 DOI: 10.1002/fsn3.649] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/19/2018] [Accepted: 03/15/2018] [Indexed: 11/24/2022] Open
Abstract
Calf rennet has long been used in cheese-making. Because of calf rennet shortage and high cost, novel proteases were needed to meet industry's increasing enzyme demand. Recombinant chymosins and camel chymosin were started to be used in the industry. There is no study in the literature subjecting use of rabbit rennet in cheese production. Chemical, rheological, and sensorial characteristics of white cheese made with rabbit rennet were investigated in this study. Quality characteristics of rabbit rennet cheese (RC) were compared to cheeses produced with commercial calf (CC) and camel chymosins (CLC). RC and CLC exhibited higher hardness and dynamic moduli values throughout the storage as compared to CC. Although moisture levels of cheese samples were similar at day 60, CC had much lower hardness and dynamic moduli values than CLC and RC. While the appearance and structure were better for CLC, the highest odor and taste scores were obtained by RC during 60 days of storage. The results of this investigation proposed that rabbit rennet could be a suitable milk coagulant for white cheese production. Our results showed that rabbit rennet has comparable cheese-making performance with camel chymosin and could be a good alternative for calf chymosin.
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Affiliation(s)
- Selin Alihanoğlu
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Demet Ektiren
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Çağım Akbulut Çakır
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Hasan Vardin
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Asliye Karaaslan
- Technical Sciences Vocational SchoolFood Technology ProgramHarran UniversitySanliurfaTurkey
| | - Mehmet Karaaslan
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
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18
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Karaaslan M, Arslanğray Y. Aflatoxins B1, B2, G1, and G2 contamination in ground red peppers commercialized in Sanliurfa, Turkey. Environ Monit Assess 2015; 187:184. [PMID: 25773893 DOI: 10.1007/s10661-015-4402-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2014] [Accepted: 03/04/2015] [Indexed: 06/04/2023]
Abstract
Aflatoxins (AFs) are hepatogenic, teratogenic, imunosuppressive, and carcinogenic fungal metabolites found in feeds, nuts, wine-grapes, spices, and other grain crops. Humans are exposed to AFs via consumption of mycotoxin-contaminated foods. This study aimed to determine the prevalence of AF contamination in powdered red peppers sold in Sanliurfa. A total of 42 samples were randomly collected from retail shops, supermarkets, open bazaars, and apiaries and examined for the occurrence and levels of AFB1, AFB2, AFG1, and AFG2 toxins. AFs were determined by using an HPLC system after pre-separation utilizing immunoaffinity columns. AFs levels were below 2.5 μg/kg in 16 samples, between 2.5 and 10 μg/kg in 13 samples while 13 samples had AFs higher than the tolerable limit (10 μg/kg) according to the regulations of Turkish Food Codex and European Commission. The occurrence of AF fractions during powdered red pepper processing steps was also evaluated. According to the results obtained in this study, it was found that the highest AF accumulations in powdered red peppers start during perspiration and final drying of the products processed on soil contacted surfaces while there was no limit exceeding aflatoxin contamination in the samples produced on concrete surfaces.
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Affiliation(s)
- Mehmet Karaaslan
- Agriculture Faculty, Food Engineering Department, Harran University, Sanliurfa, 63040, Turkey,
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19
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Yılmaz FM, Karaaslan M, Vardin H. Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace. J Food Sci Technol 2014; 52:2851-9. [PMID: 25892783 DOI: 10.1007/s13197-014-1345-3] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/24/2014] [Accepted: 03/26/2014] [Indexed: 11/28/2022]
Abstract
There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75 °C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75 °C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41 ± 0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22 ± 0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.
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Affiliation(s)
- Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department, Adnan Menderes University, Aydın, 09100 Turkey
| | - Mehmet Karaaslan
- Faculty of Agriculture, Food Engineering Department, Harran University, Şanlıurfa, Turkey
| | - Hasan Vardin
- Faculty of Agriculture, Food Engineering Department, Harran University, Şanlıurfa, Turkey
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20
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Karaaslan M, Yilmaz FM, Cesur Ö, Vardin H, Ikinci A, Dalgiç AC. Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12342] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehmet Karaaslan
- Food Engineering Department; Faculty of Agriculture; Harran University; Şanliurfa 63100 Turkey
| | - Fatih Mehmet Yilmaz
- Food Engineering Department; Faculty of Engineering; Adnan Menderes University; Aydin 09100 Turkey
| | - Özge Cesur
- Food Engineering Department; Faculty of Agriculture; Harran University; Şanliurfa 63100 Turkey
| | - Hasan Vardin
- Food Engineering Department; Faculty of Agriculture; Harran University; Şanliurfa 63100 Turkey
| | - Ali Ikinci
- Horticulture Department; Faculty of Agriculture; Harran University; Şanliurfa 63100 Turkey
| | - Ali Coşkun Dalgiç
- Food Engineering Department; Faculty of Engineering; Gaziantep University; Gaziantep 27310 Turkey
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21
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Karaaslan M, Vardin H, Varlıklıöz S, Yılmaz FM. Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12278] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mehmet Karaaslan
- Food Engineering Department; Faculty of Agriculture; Harran University; Sanliurfa Turkey
| | - Hasan Vardin
- Food Engineering Department; Faculty of Agriculture; Harran University; Sanliurfa Turkey
| | - Suzan Varlıklıöz
- Food Engineering Department; Faculty of Agriculture; Harran University; Sanliurfa Turkey
| | - Fatih M. Yılmaz
- Food Engineering Department; Faculty of Agriculture; Harran University; Sanliurfa Turkey
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22
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Saruç M, Aksoy EA, Vardereli E, Karaaslan M, Ciçek B, Ince U, Oz F, Tözün N. Risk factors for laryngopharyngeal reflux. Eur Arch Otorhinolaryngol 2011; 269:1189-94. [PMID: 22207531 DOI: 10.1007/s00405-011-1905-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2011] [Accepted: 12/20/2011] [Indexed: 12/14/2022]
Abstract
The aim of this study was to evaluate the demographic and clinicopathologic characteristics of gastroesophageal reflux disease (GERD) with and without laryngopharyngeal reflux (LPR) to determine the risk factors for the occurrence of LPR in patients with GERD. This is a retrospective study of GERD patients with and without LPR. From the outpatient computer program of our hospital we randomly enrolled 45 GERD patients with LPR into the first group and another 45 GERD patients without LPR to the second group. Medical records of the patients in both groups were examined. All patients underwent upper gastrointestinal system endoscopy. LPR was confirmed by laryngoscopy, and LPR-related laryngoscopy scoring. Non-erosive GERD (NERD), erosive GERD (ERD) and Barrett's esophagus (BE) were diagnosed by endoscopy and histopathology. Various clinical parameters including status of Helicobacter pylori (H. pylori) infection, topography of gastritis were analyzed. For therapy, lansoprazole in a dosage of 30 mg BID for at least 8 weeks were given to all patients in both groups. GERD patients with and without LPR were compared according to demographic, clinic, endoscopic and histopathological parameters. The results revealed that patients with LPR were younger than the patients without LPR (38.7 ± 10.2 years and 43.8 ± 11.5 years; p = 0.08); however, there was no statistical significance. Patients without LPR showed no gender predilection (55% male) while LPR patients showed male preponderance (71% male). In LPR group, 11 patients (24%) had NERD, while 28 (62%) and 6 (13%) patients had ERD and BE, respectively. Twenty-seven (60%) patients without LPR were diagnosed as NERD, 15 patients (33%) without LPR had ERD and only 3 patients (6.6%) showed the histological findings of BE. The patients in LPR group had higher body mass index. Hiatal hernia was more frequent in the patients with LPR (53%) than in the patients without LPR (24%) (p = 0.005). LPR patients had longer duration of reflux symptoms than the patients without LPR (p = 0.04). H. pylori status was not different in both groups but the patients without LPR had more corpus gastritis than the patients with LPR. Eight weeks of lansoprazole treatment was successful in 71% of patients with LPR, and 86% of patients without LPR. We concluded that male gender, hiatal hernia, longer duration of symptoms, high BMI, having ERD and BE seems as risk factors for the occurrence of LPR in patients with GERD. H. pylori status did not have any effect on the development of LPR. Corpus dominant gastritis may have a protective role against the development of LPR. Proton pump inhibitor therapy is less effective in patients with LPR.
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Affiliation(s)
- Murat Saruç
- Gastroenterology Division, Acibadem University School of Medicine, Istanbul, Turkey
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23
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Okan G, Karaaslan M, Büyükbabani N. Systemic vasculitis developing after hydroxychloroquine interruption in a patient with Sjögren’s syndrome. Clin Exp Dermatol 2010; 35:442-3. [DOI: 10.1111/j.1365-2230.2009.03685.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Cuvas O, Gulec H, Karaaslan M, Basar H. The use of low dose plain solutions of local anaesthetic agents for spinal anaesthesia in the prone position: bupivacaine compared with levobupivacaine. Anaesthesia 2009; 64:14-8. [DOI: 10.1111/j.1365-2044.2008.05680.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Cuvas O, Gulec H, Karaaslan M, Basar H. Spinal anaesthesia for pilonidal cyst-sinus operations in prone position: Bupivacaine versus levobupivacaine. Eur J Anaesthesiol 2008. [DOI: 10.1097/00003643-200805001-00378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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