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

2017-06-25
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.

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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.