Effect of Different Heating Types on The Release Behavior of Black Carrot Extract from Polysaccharide Added Whey Protein Hydrogels

2017-06-25
Özel, Barış
Çıkrıkcı, Sevil
Aydın, Özlem
Öztop, Halil Mecit
Foodgradepolymerhydrogelscouldbeconsideredasnoveldeliverydevicesforcontrolledreleaseofbioactiveagents.Inthisstudycompositewheyproteinhydrogelswithdifferentpolysaccharideswereformulatedandreleasebehavioroftheblackcarrotextractastheactiveagentwasmonitored.Hydrogelscontaining15%(w/w)wheyproteinisolate(WPI),0.5%(w/w)polysaccharide,4%(w/w)blackcarrotextract(BC)werepreparedbytwodifferentheatingmethodsnamelyconventionalwaterbathheating(CV)andinfrared(IR)assistedmicrowaveheating(MW).Xanthan(XN),pectin(PC)andgumtragacanth(GT)weretheaddedpolysaccharides.CVheatingwasperformedat90°Cfor30minuteswhereasIRassistedMWheatingwasappliedtosamplesat40%upperIR,40%lowerIRand50%MWpowerforapproximately2.5minutes.Thereleaseresultswerealsosupportedbyscanningelectronmicroscopy(SEM)imagesofeachhydrogelsample.24hreleaseprofileresultsinpH7.0phosphatebuffermediumsuggestedthatCVcontrolsamples(C)havingnoaddedpolysaccharideshowedthehighestreleasepercent(77.81%).CVPC,XNandGThydrogelswithreleaseratiosof37.15%,32.79%and29.39%,respectively,werecapableofdiminishingreleaseamountwithrespecttoCVCsamples(p<0.05).EachCVhydrogelexperiencedanabruptincreaseintheirreleaseprofilesbetweenthe6andthe24hoftheexperiment.Attheendof24h,allsampleshadincreasedreleaseratescomparedtotheirCVcorrespondents,exceptforMWCsamples.ThereleaseratesofMWhydrogelsexhibitedafasterandearlierincreasewithrespecttoCVones.MWXN,PCandGThydrogelslosttheircontrolledreleasepropertieshavingreleaseratesof78.09%,65.49%and79.05%,respectively.SEMimagesindicatedthemicrostructuraldifferencesbetweenthehydrogelsamplesandheatingtypes.AmoreclumpyandaggregatedstructurewasobservedforCVXNhydrogelscomparedtoothersamples.MWhydrogelsshowedasmootherwithlowdensitycharacteristicSEMimages.Resultsshowedthatpolysaccharideadditionanduseofmicrowavecouldsignificantlyalterthereleasebehaviorofbioactiveagentsfromwheyproteinhydrogels.
Citation Formats
B. Özel, S. Çıkrıkcı, Ö. Aydın, and H. M. Öztop, “Effect of Different Heating Types on The Release Behavior of Black Carrot Extract from Polysaccharide Added Whey Protein Hydrogels,” presented at the Institute of Food Technology Annual Meeting, 25 - 28 Haziran 2017, 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/86078.