Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein-Based Electrospun Nanofibers

Date

2021-03-01

Author

Aslaner, Gizem
Şümnü, Servet Gülüm
Şahin, Serpil

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

230
views

0
downloads

The objective of this research was to incorporate grape seed extract (GSE) into electrospun nanofibers produced from rye flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of rye flour concentration (4% and 6%) and heating methods (conventional and microwave) on the properties of solutions and nanofibers were studied. Rheology results showed that microwave-heated solutions containing 6% rye flour had higher viscosity. According to the SEM images, the developed fibers obtained from this solution had larger diameter as compared to the ones obtained from conventionally heated solutions. Microwave pretreatment resulted in beadless and homogeneous fibers. GSE addition had a positive effect on viscosity and diameter size of microwave-heated samples. The physical and thermal properties of GSE encapsulated nanofibers were determined by X-ray diffraction (XRD), water vapor permeability (WVP), differential scanning calorimeter (DSC), thermogravimetric analyzer (TGA), and Fourier transform infrared (FTIR) analyses. The GSE addition made strong interactions within polymer matrix which improved thermal stability of films. Although GSE was not so stable at high pH environment, antioxidant activities of GSE containing samples with 4% and 6% rye flour were found to be 41.62 and 42.78%, respectively. GSE loading efficiency of electrospun nanofibers was improved with increasing rye flour concentration from 54.16 to 61.15%, and loading efficiency was improved with increased rye flour content. The results showed that rye flour and GSE are good candidates for electrospinning application, and their nanofiber films can be suggested to be used in combination with other materials as multilayered packaging.

URI

https://hdl.handle.net/11511/89918

Journal

FOOD AND BIOPROCESS TECHNOLOGY

DOI

https://doi.org/10.1007/s11947-021-02627-w

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Encapsulation of grape seed extract in rye flour and whey protein-based electrospun nanofibers Aslaner, Gizem; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2021-6) The main objective of this research was to encapsulate grape seed extract (GSE) into electrospun nanofibers produced from different blends of rye flour, whey protein concentrate (WPC) and polyethylene oxide (PEO). The effects of rye flour concentration (4 and 6% (w/v)) and heating methods (conventional and microwave) on the properties of solutions and nanofibers were studied. Rheology results showed that microwave heated solutions containing 6% (w/v) rye flour had higher viscosity. According to the scanning...
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm (2022-07-01) The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric ...
ENCAPSULATION OF CAFFEIC ACID IN CAROB BEAN FLOUR AND WHEY PROTEIN-BASED NANOFIBERS BY ELECTROSPINNING Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2022-11-21) The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric ...
Encapsulation of vitamin B1 using double emulsion method Yüce Altuntaş, Özlem; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2016) The main objective of the study was to encapsulate Vitamin B1 in the inner aqueous phase of water-in-oil-in-water (W/O/W) type double emulsion containing hazelnut oil as oil phase and to transfer it to food products for enrichment. It was also aimed to replace the synthetic Polyglycerol Polyricinoleate (PGPR) with lecithin and to study the influence of homogenization methods on double emulsion characteristics. The expected type of emulsion, water in oil (W/O), could not be obtained by using only lecithin so...
Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions Özel, Barış; GRUNIN, Leonid; Öztop, Halil Mecit (2018-09-12) Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot (Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT), and xanthan gum (XG) were blended as additional polymers to modulate the release characteristics of the WPI hydrogels. Experiments showed that sole whey protein (C), XG, and GT blended hydrogels possessed restricted release profiles 67%, 61%, and 67%, respectively, whereas PC samples atta...

Citation Formats

G. Aslaner, S. G. Şümnü, and S. Şahin, “Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein-Based Electrospun Nanofibers,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/89918.