Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Encapsulation of grape seed extract in rye flour and whey protein-based electrospun nanofibers
Download
MSc Thesis-Gizem Aslaner - FINAL.pdf
Date
2021-6
Author
Aslaner, Gizem
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
320
views
397
downloads
Cite This
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 electron microscope (SEM) images, microwave pretreatment provided beadless and more homogeneous fibers as compared to the ones obtained from conventionally heated solutions. GSE addition had an increasing effect on viscosity and diameter size of microwave heated samples. The physical and thermal properties of GSE encapsulated nanofibers pretreated by microwave heating were determined by X-ray diffraction (XRD), water vapor permeability (WVP), differential scanning calorimeter (DSC), thermogravimetric analyzer (TGA), and Fourier transform infrared (FTIR) analyses. WVP values ranged between 1.09 × 10-10 g m-2 s-1 and 1.94 × 10-10 g m-2 s-1 and increased with GSE addition. 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 fibers with 4% (w/v) and 6% (w/v) rye flour were found to be 41.62 and 42.78%, respectively. GSE loading efficiency of electrospun nanofibers was improved from 54.16 to 61.15% with increasing rye flour concentration. The results showed that rye flour is a good candidate for encapsulation of GSE by electrospinning and obtained fibers could be considered as sustainable active packaging materials.
Subject Keywords
Rye flour
,
Grape seed extract
,
Electrospinning
,
Encapsulation
,
Microwave
URI
https://hdl.handle.net/11511/91350
Collections
Graduate School of Natural and Applied Sciences, Thesis
Suggestions
OpenMETU
Core
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein-Based Electrospun Nanofibers
Aslaner, Gizem; Şümnü, Servet Gülüm; Şahin, Serpil (2021-03-01)
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 f...
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 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 ...
Development of nanofiber based active packaging material by electrospinning technique and food validation
Aydoğdu, Ayça; Şümnü, Servet Gülüm; Department of Food Engineering (2019)
The main objective of this study was to encapsulate gallic acid in Hydroxypropyl methylcellulose (HPMC) and legume flours (lentil and pea) based nanofiber by electrospinning and to examine the usage of nanofibers as active packaging materials. Firstly, HPMC based homogenous nanofibers were fabricated and it was observed that the morphology of the fibers changed from the beaded structure to the uniform fiber structure by increasing the concentrations of the solutions. By choosing optimum HPMC concentration, ...
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...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
G. Aslaner, “Encapsulation of grape seed extract in rye flour and whey protein-based electrospun nanofibers,” M.S. - Master of Science, Middle East Technical University, 2021.