Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study

Özel, Barış; Çıkrıkcı, Sevil; Aydın, Özlem Durna; Öztop, Mecit Halil

doi:10.1016/j.foodhyd.2017.04.031

Cited by 86 publications

(59 citation statements)

References 54 publications

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“…While WPI showed emulsifying effect by adsorbing to the oil droplets and forming a monolayer that prevented interaction between droplets (Gwartney, Larick, & Foegeding, ; Kirtil & Oztop, ), xanthan stabilized the emulsions by enhancing the water phase viscosity and creating a network that diminished the movements of droplets (Krstonošić, Dokić, Nikolić, & Milanović, ). Xanthan was known with its rigid, rod‐like structure and high molecular weight of 2,000 kDa and ability of creating high‐viscosity solution even at low concentrations (Ozel, Cikrikci, Aydin, & Oztop, ). Furthermore, according to the studies of Kirtil & Oztop (), XG emulsions had lower particle sizes than their counterparts, and viscosity of WPI/xanthan solution was higher than solutions that contain WPI or XG alone (Kirtil & Oztop, ).…”

Section: Resultsmentioning

confidence: 99%

“…Time domain NMR is a nondestructive characterization technique that can be used to determine food quality (Kirtil, Cikrikci, McCarthy, & Oztop, ). Some applications of time domain NMR include to determine gel characteristics (Ozel et al., ), detection of cell integrity and quality of some vegetable and fruits (Kirtil et al., ), and time‐dependent monitoring of emulsion system dynamics (Kirtil, Dag, Guner, Unal, & Oztop, ). For both transparent and opaque emulsion systems, time domain NMR relaxometry technique is favorable because it does not require any pretreatment method like dilution (Kirtil & Oztop, ).…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, tragacanthin part that is also the water soluble part resembles pectin because it contains linear chain of galacturonic acid as well as xylose, arabinose, and galactose (Gavlighi, Meyer, Zaidel et al., ). The existence of these sugars is mostly responsible from the liquid character of GT (Ozel et al., ). Because GT used in this study was composed of high amount of tragacanthin (61%), more fluid like behavior was expected compared to XG emulsions.…”

Section: Resultsmentioning

confidence: 99%

“…High viscosity and flow behavior of XG emulsion could be directly related with its chemistry. Owing to rigid and rod‐like structure and high molecular weight (6 MDa), XG was capable to form high viscosity emulsions even at low concentrations (Ozel et al., ).…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study

Poçan

İlhan

2019

Journal of Food Science

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Emulsification effect of gum tragacanth (GT) obtained from Astragalus species is gaining particular interest in recent years. In this study, stabilization effect of GT, xanthan gum (XG), and sucrose monopalmitate (SMP) was investigated by keeping their concentration constant (0.5% w/v) for the oil-in-water emulsions containing 20% (v/v) sun flower oil and 2% (w/v) whey protein isolate. Emulsification was achieved by using high shear homogenization. Particle size and T 2 (spin-spin relaxation time) measurements were performed for the characterization and repeated over the course of 28 days. Emulsion stability index (ESI [%]) was measured and rheological characterization was also performed. The lowest particle size was found for the XG emulsions and this was attributed to the pseudoplastic behavior of xanthan compared to GT (n Xanthan = 0.188 â n GT = 0.721). Xanthan emulsions thinned out dramatically when sheared during homogenization, and consequently, floccules formed could have been disrupted more resulting in smaller particle size. Result of rheological experiments showed that SMP emulsions were fit to Newtonian model, while XG and GT showed shear thinning behavior and fit to a power law model. Apparent viscosity of XG emulsions was found significantly higher than the GT ones. The most stable emulsions were the ones prepared by XG and they remained stable during 28 days. Although GT emulsions could not protect their stability during 28 days, ESI (%) results were found similar with XG indicating promising emulsification effect of GT.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study

Poçan

İlhan

2019

Journal of Food Science

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“…Although the focus on the encapsulation field is in the micro-and nanoscale, considerable research has been done with macroscale (e.g., hydrogel). The researchers generally evaluate the macrostructure ability to load an bioactive agent, the effect on the macrostructure and bioactive compound release profile in some specific medium conditions (e.g., specific pH and temperature conditions) or in GIT (Gunasekaran et al, 2006;Zand-Rajabi and Madadlou, 2016a,b;Ozel et al, 2017). For example, bulk hydrogels showed promising applications for certain delivery routes, such as implantable drugs depots, topical application, and oral administration.…”

Section: Macro-and Microscale Structuresmentioning

confidence: 99%

Protein-Based Structures for Food Applications: From Macro to Nanoscale

Martins

Bourbon

Pinheiro

et al. 2018

Front. Sustain. Food Syst.

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Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. Proteins are among the most abundant and employed biomaterials in food technology. They are excellent candidates for creating novel food structures due to their nutritional value, biodegradability, biocompatibility, generally recognized as safe (GRAS) status and molecular characteristics. Additionally, the exploitation of proteins' gelation and aggregation properties can be used to encapsulate bioactive compounds inside their network and produce consistent delivery systems at macro-, micro-, and nanoscale. Consequently, bioactive compounds which are exposed to harsh storage and processing conditions and digestion environment may be protected and their bioavailability could be enhanced. In this review, a range of functional and structural properties of proteins which can be explored to develop macro-, micro-, and nanostructures with numerous promising food applications was discussed. Also, this review points out the relevance of scale on these structures' properties, allowing appropriate tailoring of protein-based systems such as hydrogels and micro-or nanocapsules to be used as bioactive compounds delivery systems. Finally, the behavior of these systems in the gastrointestinal tract (GIT) and the impact on bioactive compound bioavailability are thoroughly discussed.

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Understanding the role of d‐Allulose and soy protein addition in pectin gels

Ateş

Özvural

2020

J of Applied Polymer Sci

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D-Allulose (a monosaccharide and C3 epimer of fructose), one of the common rare sugars is getting attention due to its low caloric values. In this study, D-Allulose was used as a replacement of sucrose at different ratios (D-Allulose/ Sucrose: 35/0, 20/15, 10/25, 0/35) to formulate pectin-based soft confectionery gels. Soy protein isolate was also added to increase the protein content. Physical properties, such as hardness, moisture content, pH, and color, were measured for the gels. Higher hardness values were obtained for the soy protein containing gels due to pectin-soy protein interaction (p < 0.05). Also, higher moisture content was observed in soy protein containing gels (p < 0.05). In addition, nuclear magnetic resonance T 2 relaxation times were measured at low field ($0.5 T) to determine how the water distribution in the samples changed and to observe how D-Allulose affected the polymer-water interactions. The study also showed that the presence of D-Allulose increased the crystallization tendency (% crystallinity of 7.9) of the pectin gels. X-ray diffraction results showed the D-allulose peaks at 33.76 and 48.68 o θ. Morphologies of the gels were also examined by scanning electron microscope. Sugar type and soy protein isolate addition were found to have significant impact on the gel formulations.

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Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study

Cited by 86 publications

References 54 publications

Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study

Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study

Protein-Based Structures for Food Applications: From Macro to Nanoscale

Understanding the role of d‐Allulose and soy protein addition in pectin gels

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