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

Date

2017-06-25

Author

Özel, Barış
Aydın, Özlem
Öztop, Halil Mecit

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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.

URI

https://hdl.handle.net/11511/86078

Conference Name

Institute of Food Technology Annual Meeting, 25 - 28 Haziran 2017

Collections

Department of Food Engineering, Conference / Seminar

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Citation Formats

B. Özel, 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.