Berry Fruits

Asli Can Karaca received her B.Sc. and M.Sc. in Food Engineering from Istanbul Technical University in Istanbul, Turkey, and her Ph.D. in Food Science from University of Saskatchewan in Saskatoon, SK in Canada. She has 10 years of industrial experience in an international medium-sized flavor house. Currently, she is working as an Associate Professor within the Department of Food Engineering at Istanbul Technical University. Her research interest lies in developing value-added protein-based ingredients from sustainable and low-cost resources, investigating their functionality and utilization in innovative food products. She worked in key projects focusing on the effect of proteins on encapsulation efficiency and developing wall material systems combining various biopolymers for encapsulation of bioactives. Esra Çapanoğlu Güven, a full professor at the Department of Food Engineering, and leading international food chemist, is known for her expertise in processing and food matrix effects on the content and bioavailability of bioactives. She has also made important contributions to investigating methods to improve the bioavailability of bioactive compounds, as well as waste valorization. She has published three books, 30 chapters and more than 300 international/national scientific papers. She was selected as a Highly Cited Researcher in 2019, 2022, and 2023 by Clarivate, Web of Science Group. She has also been indicated as the top 2% of scientists of the main subfield discipline according to the list created by Stanford University for the last 4 years (2020-2023). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. She has been selected as an Associate Member for the Turkish Academy of Sciences starting from 2023. She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Food Frontiers, Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others.

• 1. IntroductionEsra Capanoglu, Asli Can Karaca, Gizem Catalkaya2. Botanical classification, harvesting, handling and storage of berriesBruno Mezetti, Luca Mazzoni3. Chemistry, biosynthesis, content and bioavailability of berry bioactivesJoana Pico4. Potential health benefits of berry bioactives, their use as nutraceuticals and regulatory issuesSenem Kamiloglu5. Effect of processing on berry bioactives and health aspectsSami Fattouch6. Encapsulation of berry bioactivesSami Fattouch7. Processing of berriesJoana Pico8. Extraction of natural antioxidants and colorants from berriesNataša Nastić, Senka Vidović, Slađana Krivošija, Aleksandra Gavarić, Sulejmanovic Mirjana9. Development of novel processing technologies for sustainable production of berriesHümeyra Çavdar, Asli Can Karaca, Esra Capanoglu10. Recent advances in valorization of wastes and by-products of berry processing and food applicationsBusra Gultekin Subasi11. The effect of postharvest treatments on bioactive compounds of berriesMohamed El-Mogy