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HYDROGEL FORMING POTENTIAL OF PECTIN DERIVED FROM SOUR CHERRY WASTE WITH SOY-BASED PLANT PROTEIN: EFFECT OF HYDROGEL NATURE ON PHENOLIC RELEASE

Year 2023, , 831 - 845, 15.08.2023

Baran Ay , Bülent Başyiğit

https://doi.org/10.15237/gida.GD23068

Abstract

This study aimed the usage of pectin (VCP) obtained from defatted and deproteinized cherry (Prunus cerasus L.) seeds as a supporting material in fabrication of soybean-based natural hydrogels. Production step of pectin powders was verified by Fourier transform infrared (FTIR) spectroscopy. Physicochemical and functional properties of VCP were discussed in comparison with commercial pectin (TP). Natural hydrogels with three different natures (SH: soybean protein alone; SVPH: soybean protein and VCP blend; STPH: soybean protein and TP blend) were constructed. Surface morphologies of gels were examined using scanning electron microscopy. Effective values for functional properties were determined in SVPH (water holding capacity: 91.65%; swelling ratio: 5.78%; protein leachability: 12.51%) followed by STPH (water holding capacity: 83.99%; swelling ratio: 5.37%; protein leachability: 15.81%), and SH (water holding capacity: 65.74%; swelling ratio: 3.56%; protein leachability: 23.11%). SVPH and STPH were ahead in terms of mechanical properties. Also, they were successful in phenolic delivery.

Keywords

Sour cherry seed pectin plant protein natural hydrogel bioactive compound delivery vehicle

References

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VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ

Year 2023, , 831 - 845, 15.08.2023

Baran Ay , Bülent Başyiğit

https://doi.org/10.15237/gida.GD23068

Abstract

Mevcut çalışmada yağı ve proteini alınmış vişne (Prunus cerasus L.) çekirdeklerinden elde edilen pektinin (VÇP) soya fasulyesi orijinli doğal hidrojellerin üretiminde destekleyici materyal olarak kullanımı amaçlanmıştır. Pektin tozlarının üretim aşaması Fourier dönüşümlü kızılötesi (FTIR) spektroskopisi ile doğrulanmıştır. Ayrıca VÇP’nin fizikokimyasal ve fonksiyonel özellikleri ticari pektin (TP) ile karşılaştırmalı olarak tartışılmıştır. Üç farklı doğaya sahip doğal hidrojel sistemleri (SH: sadece soya fasulyesi proteini; SVPH: soya fasulyesi proteini ve VÇP karışımı; STPH: soya fasulyesi proteini ve TP karışımı) üretilmiştir. Jellerin yüzey morfolojileri taramalı elektron mikroskobu ile incelenmiştir. Fonksiyonel özellikler açısından efektif değerler SVPH’de (su tutma kapasitesi: %91.65; şişme oranı: %5.78; protein sızma oranı: %12.51) tespit edilmiş bu jeli sırasıyla STPH (su tutma kapasitesi: %83.99; şişme oranı: %5.37; protein sızma oranı: %15.81) ve SH (su tutma kapasitesi: %65.74; şişme oranı: %3.56; protein sızma oranı: %23.11) takip etmiştir. Mekanik özellikler açısından ve biyoaktif madde taşıma araçları olarak da SVPH ve STPH ön plana çıkmıştır.

Keywords

Vişne çekirdeği pektini bitkisel protein doğal hidrojel biyoaktif madde taşıma aracı

References

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  • Andrade, J., Pereira, C. G., Almeida Junior, J. C. de, Viana, C. C. R., Neves, L. N. de O., Silva, P. H. F. da, Bell, M. J. V., Anjos, V. de C. dos. (2019). FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration. LWT-Food Science and Technology, 99: 166–172, https://doi.org/10.1016/j.lwt.2018.09.079
  • Bashash, M., Varidi, M., Varshosaz, J. (2022). Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. Innovative Food Science & Emerging Technologies, 76: 102936, https://doi.org/10.1016/ j.ifset.2022.102936
  • Başyiğit, B., Altun, G., Yücetepe, M., Karaaslan, A., Karaaslan, M. (2023). Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels. International Journal of Biological Macromolecules, 231: 123352, https://doi.org/10.1016/ j.ijbiomac.2023.123352
  • Başyiğit, B., Görgüç, A., Gençdağ, E., Cansu, Ü., Yılmaz, F. M., Karaaslan, M. (2022). Functional characterization of high-yield plant protein powder valorized from de-oiled sour cherry seed using microwave-assisted enzymatic extraction followed by spray- and freeze-drying. Biomass Conversion and Biorefinery, https://doi.org/ 10.1007/s13399-022-03225-2
  • Başyiğit, B., Sağlam, H., Hayoğlu, İ., & Karaaslan, M. (2021a). Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study with Prunus cerasus and Punica granatum oils. Journal of Food Processing and Preservation, 45(5): e15451, https://doi.org/ 10.1111/jfpp.15451
  • Başyiğit, B., Yücetepe, M., Karaaslan, A., Karaaslan, M. (2021b). High efficiency microencapsulation of extra virgin olive oil (EVOO) with novel carrier agents: Fruit proteins. Materials Today Communications, 28: 102618, https://doi.org/10.1016/j.mtcomm.2021.102618
  • Cairone, F., Fraschetti, C., Menghini, L., Zengin, G., Filippi, A., Casadei, M. A., Cesa, S. (2023). Effects of processing on chemical composition of extracts from sour cherry fruits, a neglected functional food. Antioxidants, 12(2): 445, https://doi.org/10.3390/antiox12020445
  • Çam, M., İçyer, N. C., Erdoğan, F. (2014). Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT - Food Science and Technology, 55(1): 117–123, https://doi.org/10.1016/j.lwt.2013.09.011
  • Casas-Orozco, D., Villa, A. L., Bustamante, F., González, L.-M. (2015). Process development and simulation of pectin extraction from orange peels. Food and Bioproducts Processing, 96: 86–98, https://doi.org/10.1016/j.fbp.2015.06.006
  • Chaovanalikit, A., Wrolstad, R. E. (2004). Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. Journal of Food Science, 69(1): FCT67–FCT72, https://doi.org/10.1111/j.1365-2621.2004.tb17858.x
  • Cho, S. M., Kwak, K. S., Park, D. C., Gu, Y. S., Ji, C. I., Jang, D. H., Lee, Y. B., Kim, S. B. (2004). Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloids, 18(4): 573–579, https://doi.org/10.1016/j.foodhyd.2003.10.001
  • Chouaibi, M., Rezig, L., Hamdi, S., Ferrari, G. (2019). Chemical characteristics and compositions of red pepper seed oils extracted by different methods. Industrial Crops and Products, 128: 363–370, https://doi.org/10.1016/ j.indcrop.2018.11.030
  • Demirkıran, E., Başyi̇ğit, B., Altun, G., Yücetepe, M., Sağlam, H., Karaaslan, M. (2022). Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking. Food Hydrocolloids, 133: 107899, https://doi.org/10.1016/j.foodhyd.2022.107899
  • Dinerman, A. A., Cappello, J., Ghandehari, H., Hoag, S. W. (2002). Swelling behavior of a genetically engineered silk-elastinlike protein polymer hydrogel. Biomaterials, 23(21): 4203–4210, https://doi.org/10.1016/S0142-9612(02)00164-3
  • Duangmal, K., Saicheua, B., Sueeprasan, S. (2008). Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT - Food Science and Technology, 41(8): 1437–1445, https://doi.org/ 10.1016/j.lwt.2007.08.014
  • Feki, A., Hamdi, M., Jaballi, I., Zghal, S., Nasri, M., Ben Amara, I. (2020). Conception and characterization of a multi-sensitive composite chitosan-red marine alga-polysaccharide hydrogels for insulin controlled-release. Carbohydrate Polymers, 236: 116046, https://doi.org/10.1016/j.carbpol.2020.116046
  • Ghanbari, M., Sadjadinia, A., Zahmatkesh, N., Mohandes, F., Dolatyar, B., Zeynali, B., Salavati-Niasari, M. (2022). Synthesis and investigation of physicochemical properties of alginate dialdehyde/gelatin/ZnO nanocomposites as injectable hydrogels. Polymer Testing, 110: 107562, https://doi.org/10.1016/j.polymertesting.2022.107562
  • González, A. D., Frostell, B., Carlsson-Kanyama, A. (2011). Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate change mitigation. Food Policy, 36(5): 562–570. https://doi.org/10.1016/j.foodpol.2011.07.003
  • Görgüç, A., Bircan, C., Yılmaz, F. M. (2019). Sesame bran as an unexploited by-product: Effect of enzyme and ultrasound-assisted extraction on the recovery of protein and antioxidant compounds. Food Chemistry, 283: 637–645, https://doi.org/10.1016/j.foodchem.2019.01.077
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There are 55 citations in total.

Details

Primary Language Turkish
Subjects Food Sciences (Other)
Journal Section Articles
Authors

Baran Ay 0009-0009-9310-1540

Bülent Başyiğit 0000-0002-6617-1836

Publication Date August 15, 2023
Published in Issue Year 2023

Cite

APA Ay, B., & Başyiğit, B. (2023). VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ. Gıda, 48(4), 831-845. https://doi.org/10.15237/gida.GD23068
AMA Ay B, Başyiğit B. VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ. GIDA. August 2023;48(4):831-845. doi:10.15237/gida.GD23068
Chicago Ay, Baran, and Bülent Başyiğit. “VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ”. Gıda 48, no. 4 (August 2023): 831-45. https://doi.org/10.15237/gida.GD23068.
EndNote Ay B, Başyiğit B (August 1, 2023) VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ. Gıda 48 4 831–845.
IEEE B. Ay and B. Başyiğit, “VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ”, GIDA, vol. 48, no. 4, pp. 831–845, 2023, doi: 10.15237/gida.GD23068.
ISNAD Ay, Baran - Başyiğit, Bülent. “VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ”. Gıda 48/4 (August 2023), 831-845. https://doi.org/10.15237/gida.GD23068.
JAMA Ay B, Başyiğit B. VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ. GIDA. 2023;48:831–845.
MLA Ay, Baran and Bülent Başyiğit. “VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ”. Gıda, vol. 48, no. 4, 2023, pp. 831-45, doi:10.15237/gida.GD23068.
Vancouver Ay B, Başyiğit B. VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ. GIDA. 2023;48(4):831-45.

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