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Volume 2
Nutraceuticals 2019
July 15-16, 2019
Page 12
Advanced Nutraceuticals and Functional Foods
July 15-16, 2019 | London, UK
World Congress on
Journal of Food and Clinical Nutrition
It is reported that the major components of fish waste products are tongue, cheeks, stomach, liver from fish.
These organs include protein bioactives as residual, bioactive lipid components (omega 3,6, DHA, EPA), fish
skin, carotenoid bioactives. Chitinous materials from shellfish products, gut enzymes, flavor products, anti-freeze
proteins from seafood blood are crucial. Astaxanthin (3,3-dihydroxy-β,β-carotene-4,4-dione) from seafood by-
products is a ketocarotenoid oxidized from β-carotene, that plays biological roles and have a number of special
properties for food and medical applications due to their natural ketocarotenoid structure, and liposoluble property,
besides has superior antioxidant characteristics and has biological functions as vitamin A precursor. It is stated
that main by-products of dairy industry are whey, buttermilk, and sometimes skim milk. It is reported that whey
protein hydrolysates enriched in free Amino Acids (AAs) and hydrophilic peptides could have been responsible
for the rised insulinotropic response of BRIN-BD11 cells. In this context, the potential utilization of whey protein
hydrolysates and peptides can be performed as natural complementary approaches in dietary intervention and food-
drug therapies for type 2 diabetes management by inhibiting DPP IV activity and increasing the half-life of incretin
hormones.
From the nutrition perspective of view, food by-product based functional food powder gaining and nutraceutical
manufacturing generate the alternative technologies for healthy and safe bioactive constituent utilization.
Biography
Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Dept of Food Engineering at 2001. She is currently working
as associate professor, Dr faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. She performed
a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as
visiting professor at the School of Food Science, Washington State University, Pullman, Washington, USA during April-May 2010. She has
published many papers in peer reviewed journals and serving as an editorial board member of selected journals. She published the scientific
edited two international book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and entitled Improved Food Quality
with Novel Food Processing by CRC Press, Taylor & Francis, USA Publisher and third book Food By-Product Based Functional Food Pow-
ders by CRC Press, too. She also published three national books entitled Cacao and Chocolate Science and Technology, Special Fruit Olive:
Chemistry, Quality and Technology and Frying Oils Science and Technology. She organized and/or administered as Conference Chair at
many conferences and congress in various parts of USA and Europe.
tokusogluozlem@yahoo.comJ Food Clin Nutr, Volume 2