Mathematical modeling of swelling in high moisture whey protein gels

Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, the Fickian diffusion with moving boundaries provided the most realistic reflection of the physics. An optimization routine provided the best fit values for the diffusivity. The average diffusivity for the smaller gels (with an initial radius of 6.7 mm) was 1.40 x 10(-10) m(2)/s. The average diffusivity of the larger gels (with an initial radius of 8.5 mm) was 0.79 x 10(-10) m(2)/s. The average diffusivities differed due to the slight variation in the composition of the gels. The model also yielded instantaneous values of the radius and sample length. The functionality of moisture uptake and total surface area was linear. The Fickian diffusion with moving boundary model can be extended to evaluate different geometries for controlled release systems.


Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels
Öztop, Halil Mecit; MCCARTHY, Michael J.; ROSENBERG, Moshe (Elsevier BV, 2014-04-01)
Exploring the effects of cations in whey protein-based gels (WPG) is of importance when these gels are used for controlled release applications in food systems. The objective of this study was to evaluate both water uptake and cation release from heat-set WPGs. Magnetic Resonance Imaging and NMR relaxometry were employed to study the uptake and release. A non-paramagnetic (Ca+2) and a paramagnetic cation (Mn+2) were incorporated into the WPG as model divalent cations. Cylindrical pieces of WPGs with mangane...
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study
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Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at ...
Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility
Güven, Özge; Şensoy, İlkay (Elsevier BV, 2018-01-01)
Although herbal ingredients could be used to increase bioactive compounds in food products, it is more crucial to investigate the effect of processing on their bioaccessibility and their content. In this study, artichoke leaf powder (ALP) was added to wheat flour (WF) at ratios of 0:100, 3:97, 6:94 and 9:91 g ALP:g WF on dry basis. The effect of extrusion process on the bioactive compounds themselves and in vitro bioaccessibilities of cynarin and cynaroside, which are found in ALP, were investigated. Total ...
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Characterizing water and fat distributions in fried foods is of major importance in terms of taste and nutrition. The objective of this study was to introduce a new technique to quantify water and fat distributions of chicken nuggets coated with methylcellulose (MC) through the use of magnetic resonance imaging (MRI) and NMR relaxometry. Multi-slice-multi-echo (MSME-Spin Echo based) images were performed on a 1.03 T spectrometer for the whole chicken nuggets to obtain relaxation time distribution of differe...
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Moradi, Mehran; Guimarães, Jonas T; Şahin, Serpil (Elsevier BV, 2021-08-01)
The lactic acid bacteria (LAB) are usually recognized as safe for consumption and comprise several genera with different technological and health-promoting potential for food applications, including probiotic characteristics. Their exopolysaccharides (EPS) have interesting film-forming properties and may be used to produce edible packaging, as a structural enhancer, a bioactive agent or probiotic carrier in edible films and coatings. In these days, there is a specific demand for food products with reduced a...
Citation Formats
H. M. Öztop, “Mathematical modeling of swelling in high moisture whey protein gels,” JOURNAL OF FOOD ENGINEERING, pp. 53–59, 2011, Accessed: 00, 2020. [Online]. Available: