Rheological properties of dextrin-riboflavin solutions under thermal and UV radiation effects

Demirbay, Barış; Ayhan, A. Ata; Cereyan, Nuran; Akaoğlu, Can; Ulusaraç, İlke; Koyuncu, Neslihan; Acar, F. Gülay

doi:10.1016/j.molliq.2017.05.078

Cited by 1 publication

(2 citation statements)

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“…They suggested that as the flavin group of riboflavin has a tendency to be involved in oxidation-reduction reactions when stimulated by UV light and the formation of reactive species in the solution enhanced the probability of bond formation among riboflavin and other organic molecules (such as gelatin and dextrin). In consequence, the formation of larger chains and groups of molecules on the backbone of the structure may have led to restricting the movement of entire molecule so viscosity of the sample increased after light exposure [57,59].…”

Section: Apparent Viscositymentioning

confidence: 99%

“…Huang et al [53] reported that the decrease in the intensity of the color may be associated with the photodegradation of riboflavin in its compounds lumichrome and lumiflavin, which involve singlet oxygen, being enhanced at basic pH [53]. Demirbay et al [59] also reported that the oxidation state of the flavin molecules can be followed up by considering the color of the resultant aqueous solutions. They observed that superoxidized flavins took a specific color of yellow-orange while fully-oxidized flavins appeared as light yellow.…”

Section: Light Transmittancementioning

confidence: 99%

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Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

et al. 2019

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The aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G’’) was higher that the storage modulus (G’) for crosslinked samples (VL and UV light). However, at pH 8.5 G’ values increased over G’’, showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.

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Section: Apparent Viscositymentioning

confidence: 99%