Synthesizing mechanically robust natural pea protein hydrogels via deep cryogenic treatment: State of the art in bioactive compound delivery system

Başyiğit, Bülent; Altun, Gülbahar; Özaslan, Zeynep Tuğba; Karaaslan, Mehmet

doi:10.1016/j.foodhyd.2023.109202

Cited by 4 publications

(2 citation statements)

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“…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%

“…Among the five different avocado seed proteins, hydrogels constituted with spray-dried protein displayed the best release behavior due to the presence of a positive relation between pores (swelling ratio) and release. The previous study reported that loading more ascorbic acid solution into the sample with a minimum swelling ratio could disintegrate the hydrogel matrix, and this could be the reason for the physical interruption of the three-dimensional network [57].…”

Section: Release 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: Dynamic Rheology Behaviormentioning

confidence: 95%

Section: Release Behaviormentioning

confidence: 99%