Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking

Demi̇rkiran, Esra; Başyi̇ği̇t, Bülent; Altun, Gülbahar; Yücetepe, Melike; Sağlam, Hidayet; Karaaslan, Mehmet

doi:10.1016/j.foodhyd.2022.107899

Cited by 11 publications

(8 citation statements)

References 85 publications

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“…In order to obtain a desirable three-dimensional structure, it is essential that the interactions between the polymers forming the system are high [49]. Such systems possess a robust structure and exhibit superior functional properties [38]. These phenomena were supported by the current findings.…”

Section: Appearance and Scanning Electron Microscopy Imagessupporting

confidence: 81%

“…The curves related to the G and G of hydrogel displayed similar patterns, and the values of both moduli were gradually reduced by rising temperature. This indicates that three-dimensional structures of hydrogels were converted from a solid-like gel to a liquid-like solution [38,57]. Figure 4 clearly displays that there are significant differences among the rheological behavior of hydrogels when their G and G values are examined.…”

Section: Dynamic Rheology Behaviormentioning

confidence: 95%

“…Whey protein isolates that are enhanced with Lycium barbarum polysaccharides at different concentrations and sour cherry seed proteins containing carbohydrates were employed to prepare gelatinous structures. The results obtained in these previous studies indicated that low protein leachability could be related to the presence of an increased number of covalent bonds, which could bring about a strong binding attribute [32,38].…”

Section: Protein Leachabilitymentioning

confidence: 96%

“…The oscillation test was carried out to assess storage modulus (G ) and loss modulus (G ). The measurements were performed between 20 and 60 • C [38].…”

Section: Rheological Behaviormentioning

confidence: 99%

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Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying

Abdullah,

Basyigit,

Karaaslan

2023

Foods

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The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different drying methods, namely ambient drying, oven drying, vacuum drying, freeze drying, and spray drying. FT-IR spectra were used to analyze the chemical structure of proteins dried using various techniques. Additionally, hydrogel models were constructed in the presence of avocado seed proteins and locust bean gum to clarify the effect of drying techniques on their hydrogelling ability. The impact of drying techniques on the functional behavior of hydrogels was notable. The maximum water holding capacity values were detected in the hydrogel system containing spray-dried proteins (93.79%), followed by freeze-dried (86.83%), vacuum-dried (76.17%), oven-dried (72.29%), and ambient-dried (64.8%) counterparts. The swelling ratio was 34.10, 33.51, 23.05, 18.93, and 14.39% for gels in the presence of freeze-dried, spray-dried, vacuum-dried, oven-dried, and ambient-dried proteins, respectively. Additionally, the desirable values for the amount of protein leaking from the systems prepared using spray-dried (7.99%) and freeze-dried (12.14%) proteins were obtained compared to others (ambient-dried: 24.03%; oven-dried: 17.69%; vacuum-dried: 19.10%). Superior results in terms of textural properties were achieved in hydrogel models containing spray-dried and freeze-dried proteins. In general, hydrogel models exhibited elastic behavior rather than viscous properties; however, the magnitudes of elasticity varied. Furthermore, the success of gels containing hydrogel models containing spray-dried protein and locust bean gum in the bioactive compound delivery system was obvious compared with protein ones alone.

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Section: Appearance and Scanning Electron Microscopy Imagessupporting

confidence: 81%

Section: Dynamic Rheology Behaviormentioning

confidence: 95%

Section: Protein Leachabilitymentioning

confidence: 96%

“…The oscillation test was carried out to assess storage modulus (G ) and loss modulus (G ). The measurements were performed between 20 and 60 • C [38].…”

Section: Rheological Behaviormentioning

confidence: 99%

See 2 more Smart Citations

Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying

Abdullah,

Basyigit,

Karaaslan

2023

Foods

Self Cite

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show abstract

“…We can classify antibacterial hydrogel coatings into two categories according to the type of active ingredients. The first is compositions containing antibacterial substances, such as natural or synthetic cationic polymers [28,29], amphoteric polymers [30], and antibacterial peptides [31]. The second is loaded antibacterial substances, such as antibiotics [32], antibacterial analogues [33], nano-silver [34], and zinc oxide, in the three-dimensional hydrogel network [35].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial-Based Hydrogel Coatings and Their Application in the Biomedical Field—A Review

Peng

Shi

Chen

et al. 2023

JFB

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Hydrogels exhibit excellent moldability, biodegradability, biocompatibility, and extracellular matrix-like properties, which make them widely used in biomedical fields. Because of their unique three-dimensional crosslinked hydrophilic networks, hydrogels can encapsulate various materials, such as small molecules, polymers, and particles; this has become a hot research topic in the antibacterial field. The surface modification of biomaterials by using antibacterial hydrogels as coatings contributes to the biomaterial activity and offers wide prospects for development. A variety of surface chemical strategies have been developed to bind hydrogels to the substrate surface stably. We first introduce the preparation method for antibacterial coatings in this review, which includes surface-initiated graft crosslinking polymerization, anchoring the hydrogel coating to the substrate surface, and the LbL self-assembly technique to coat crosslinked hydrogels. Then, we summarize the applications of hydrogel coating in the biomedical antibacterial field. Hydrogel itself has certain antibacterial properties, but the antibacterial effect is not sufficient. In recent research, in order to optimize its antibacterial performance, the following three antibacterial strategies are mainly adopted: bacterial repellent and inhibition, contact surface killing of bacteria, and release of antibacterial agents. We systematically introduce the antibacterial mechanism of each strategy. The review aims to provide reference for the further development and application of hydrogel coatings.

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Sour cherry seed proteins devoted to covalently bonded carbohydrate moieties: efficacy of transaction and carbohydrate type on amino acid distribution and emulsifier behavior

Akalan,

Başyiğit,

Yücetepe

et al. 2024

Food Measure

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This paper handled the Maillard reaction under controlled conditions to conjugate sour cherry seed protein isolate (SCPI) with gum Arabic (GA), carboxymethyl cellulose (CMC), and pectin (P) polysaccharides. Characteristic investigations for conjugates were conducted by browning intensity, glycation degree, amino acid, FTIR, SEM, and TGA analyses. After glycation, the level of lysine and arginine declined. Conjugation process displayed beneficial efficacy on techno-functional attributes, namely solubility, water holding capacity, oil holding capacity, foaming capacity/stability and emulsion activity/stability of SCPI but maximum values in terms of these attributes were variable according to conjugate type. Stability index of emulsions stabilized by using conjugates including SCPI-GA (0.87 R), SCPI-CMC (0.94 R), and SCPI-P (0.95 R) was superior than that of SCPI alone (0.60 R). Centrifugal precipitation rate was 59.17, 36.04, 32.61, and 30.92% for emulsions prepared in the presence of SCPI, SCPI-GA, SCPI-CMC, and SCPI-P, respectively. Resilience to freeze-thawed, pH-shifting, various salt concentrations, and different temperature applications of emulsions were investigated to evaluate emulsifier behavior of protein and conjugates in food systems. Findings showed that emulsifying properties of the conjugates prepared using P and CMC came to the fore compared to SCPI alone and SCPI-GA.

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Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking

Cited by 11 publications

References 85 publications

Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying

Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying

Antibacterial-Based Hydrogel Coatings and Their Application in the Biomedical Field—A Review

Sour cherry seed proteins devoted to covalently bonded carbohydrate moieties: efficacy of transaction and carbohydrate type on amino acid distribution and emulsifier behavior

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