DOMATES ÇEKİRDEĞİ TOZUNUN KÖPÜKLENME DAVRANIŞI VE YÜZEY AKTİVİTESİ: PEYNİR ALTI SUYU PROTEİN İZOLATI İLE KARŞILAŞTIRMALI BİR DEĞERLENDİRME

Abstract

Bitkisel kaynaklı bir agro-endüstriyel yan ürün olan domates çekirdeği tozunun (DÇT) köpüklenme özellikleri peynir altı suyu protein izolatı (PAS) ile karşılaştırmalı olarak incelenmiştir. Köpükler %4-12 (a/a) konsantrasyonlarında hazırlanmış; köpük stabilitesi, sıvı drenajı, kabarcık boyut dağılımı ve renk özellikleri değerlendirilmiştir. DÇT dispersiyonları ile oluşturulan köpüklerin yaklaşık 20 dakika yapısal olarak varlığını sürdürdüğü, PAS köpüklerinin ise yaklaşık 10 dakika içinde çöktüğü belirlenmiştir. %12 (a/a) konsantrasyonda DÇT sistemlerinde drenaj süresi (t₁₀₀ = 15.0 dk) ve köpük yarı ömrü (t₅₀ = 14.4 dk) PAS sistemlerine (6.5 dk) göre daha yüksek bulunmuştur. DÇT köpüklerinde daha dar kabarcık boyut dağılımı (0.2-0.8 mm) ve daha düşük pH duyarlılığı belirlenmiştir. Bu bulgular, domates çekirdeği tozunun Pickering tipi sistemlerle uyumlu partikül temelli köpük stabilizasyon davranışı gösterebileceğini ve geleneksel protein bazlı köpük oluşturucu bileşenlere sürdürülebilir bir alternatif olma potansiyeli taşıdığını göstermektedir.

Keywords

• Köpük stabilitesi
• protein-parçacık kompozit ara yüzeyleri
• parçacıklarla stabilize edilen köpükler
• sürdürülebilir köpükleştirici ajanlar
• domates çekirdeği tozu

FOAMING BEHAVIOR AND SURFACE ACTIVITY OF TOMATO SEED POWDER: A COMPARATIVE ASSESSMENT WITH WHEY PROTEIN ISOLATE

Abstract

Foaming properties of tomato seed powder (TSP), a plant-based agro-industrial by-product, were evaluated and compared with whey protein isolate (WPI). Foams were prepared at 4-12% (w/w), and their stability, liquid drainage behavior, mean bubble diameter, and color properties were analyzed under controlled pH conditions. TSP dispersions produced foams remained structurally present up to 20 min, whereas WPI foams collapsed within approximately 10 min. At 12% (w/w), TSP showed higher drainage time (t₁₀₀ = 15.0 min) and foam half-life (t₅₀ = 14.4 min) compared with WPI (6.5 min). Bubble size distributions were narrower in TSP foams (0.2-0.8 mm) than in WPI foams (0.2-1.0 mm). TSP also exhibited lower pH sensitivity and reduced coarsening behavior. These findings suggest that tomato seed powder may exhibit particle-based foam stabilization behavior consistent with Pickering-type systems, representing a promising sustainable alternative to conventional protein-based foaming ingredients.

Keywords

• Foam stability
• protein-particle composite interfaces
• particle-stabilized foams
• sustainable foaming agents
• tomato seed powder

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