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

331
views

412
downloads

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

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.