Yazar "Savikin, Katarina" seçeneğine göre listele

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    Beyond hummus-an up-to-date scientific review of chickpeas, health, and environmental impact
    (Frontiers Media SA, 2025) Copperstone, Claire; Jones, Petra; Aydin, Betul; Zivkovic, Jelena; Can Aytar, Erdi; Kalkan Yildirim, Hatice; Cujic Nikolic, Nada; Kunili, Ibrahim Ender; Yilmaz, Ebru; Tirpanci Sivri, Goksel; Seylam Kusumler, Aylin; Ozalp Unal, Derya; Bratovcic, Amra; Ozmen, Ozge; Gunduz, Selin; Savikin, Katarina; Sirbu, Alexandrina; Rimac Brncic, Suzana; Bantis, Filippos; Ivanova, Teodora; Chervenkov, Mihail; Orahovac, Amil; Balazs, Balint; Dilgen, Mevlude Nur; Negrao, Sonia; Knez, Marija
    Chickpeas (Cicer arietinum L.), form part of the pulses group and have been cultivated and consumed for many years, providing beneficial nutritional properties, whilst also being considered as sustainable foods. The global market for chickpeas is expected to continue growing because of increased consumer acceptability and growing needs for foods that support nutritional health and demand for alternative plant-based protein sources. Furthermore, these crops contribute to nitrogen fixation in soils and are therefore utilized for crop rotation systems, important in today's need to cope with sustainability demands. Food security is a major concern, with increasing pressure to supply affordable, accessible and nutritious foods to the world's growing population. On the other hand, challenges for chickpea consumption exist and may be in part explained by various sociocultural and economic factors, such as lack of knowledge and long preparation times, as well as the current global nutrition transition marked by increasing fast food availability and preferences. Crops like chickpeas therefore have an important role in addressing many Sustainable Development Goals (SDGs) including SDG 2 (Zero Hunger) and SDG 13 (Climate Action). Chickpeas' nutritional profile includes protein quality, fiber, micronutrients and bioactive compound content. Antinutrients are also present, reducing nutrient bioavailability and provoking digestive health issues with some allergenic potential also observed. Mitigation techniques range from pre-cooking methods such as soaking and dehulling, as well as various cooking processes and fermentation. The latter process has been shown to improve probiotic activity and reduce phytate levels, in particular. The aim of this review is therefore to re-examine the nutritional profile for the two main chickpea types, the 'kabuli' and 'desi' types, the limitations of the antinutritional factors present, and explore techniques to mitigate these compounds. Socio-cultural and economic limitations faced by farmers will be addressed, a concern since it could further exacerbate poverty and food insecurity. Successful strategies that have improved yields will also be presented. The review will therefore present the integration of nutritional health with environmental considerations so as to deliver an updated picture for the chickpea crop and provide actionable recommendations to address the growing global population's future needs.
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    Peas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives
    (Frontiers Media SA, 2026) Nikolic, Nada Cujic; Mutavski, Zorana; Savikin, Katarina; Zivkovic, Jelena; Pavlovic, Suzana; Jones, Petra; Copperstone, Claire; Aytar, Erdi Can; Aydin, Betul; Van Bavegem, Evelien; Kunili, Ibrahim Ender; Ozmen, Ozge; Kusumler, Aylin Seylam; Unal, Derya Ozalp; Gunduz, Selin; Lara, Szymon Wojciech; Akin, Meleksen; Orahovac, Amil; Balazs, Balint; Milesevic, Jelena; Sirbu, Alexandrina; Negrao, Sonia; Knez, Marija
    The pea (Pisum sativum L.) is an emerging pillar in plant-based nutrition and sustainable food systems due to its high-quality proteins, diverse bioactive compounds, and agroecological benefits. This review provides an updated synthesis of the nutritional composition, health-promoting properties, and environmental relevance of peas, emphasizing recent scientific findings. Pea seeds typically contain 20%-40% protein, 45%-55% starch, and 10%-15% dietary fiber, alongside essential micronutrients such as vitamin C (40-60 mg/100 g), folate (60-70 mu g/100 g), vitamin K (30-45 mu g/100 g), iron (1.5-2.0 mg/100 g), and manganese (0.4-0.6 mg/100 g). Their storage proteins, primarily legumin and vicilin, offer high digestibility and amino acid profiles compatible with human requirements, supporting their rapidly growing use in protein isolates and meat- and dairy-alternative products. Peas represent a valuable source of phenolic acids, flavonoids, and saponins, which contribute to notable antioxidant (50-120 mu mol Trolox/g) and anti-inflammatory activities demonstrated in preclinical studies. Compared with other legumes, peas exhibit a lower glycemic index (35-45), making them suitable for metabolic health applications. Agronomically, pea cultivation enhances soil fertility through biological nitrogen fixation (up to 150 kg N/ha), supporting reduced fertilizer inputs and improved crop rotation performance, aligning with circular economy and climate-resilience strategies. Despite these advantages, global consumption and breeding innovation remain insufficient to meet the rising demand for alternative proteins. Future opportunities include improving protein extraction technologies, valorizing processing side-streams, and exploring underutilized phytochemicals to strengthen the nutritional and sustainability profile of pea-based food systems.
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    Rye (Secale cereale L.) revisited-nutritional composition, functional benefits, and role in sustainable diets
    (Frontiers Media SA, 2025) Zadeike, Daiva; Copperstone, Claire; Aleksandrova, Olha; Unal, Derya Ozalp; Savikin, Katarina; Zivkovic, Jelena; Guzel, Mustafa; Kalkan Yildirim, Hatice; Kunili, Ibrahim Ender; Ivanova, Teodora; Ozmen, Ozge; Bantis, Filippos; Milesevic, Jelena; Balazs, Balint; Negrao, Sonia; Knez, Marija
    Rye (Secale cereale L.) is increasingly recognized as a sustainable cereal with significant nutritional, ecological, and economic potential. While previous studies have highlighted its dietary fiber (DF), bioactive compounds, and associated health benefits, this review provides an updated synthesis that integrates recent findings on rye's role in human health, food security, and sustainability. In particular, it emphasizes novel evidence on rye's functional properties, its potential contributions to plant-based dietary strategies, and its economic and social relevance. By consolidating current knowledge and outlining future directions for product development and dietary innovation, this work offers a fresh perspective that extends beyond earlier 0 reviews focused on rye.