Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels
Yazarlar (8)
Doç. Dr. Oya Irmak CEBECİ
Yalova Üniversitesi, Türkiye
Kubra Uzuner
Bursa Teknik Üniversitesi, Türkiye
Ayse Neslihan Dundar
Bursa Teknik Üniversitesi, Türkiye
Mahmud Ekrem Parlak
Bursa Teknik Üniversitesi, Türkiye
Latife Betul Gul
Giresun Üniversitesi, Türkiye
Adnan Fatih Dagdelen
Bursa Teknik Üniversitesi, Türkiye
Furkan Turker Saricaoglu
Bursa Teknik Üniversitesi, Türkiye
Senay Simsek
Purdue University, Amerika Birleşik Devletleri
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Lwt (Q1) | ||
| Dergi ISSN | 0023-6438 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 07-2023 |
| Cilt / Sayı / Sayfa | 184 / 1 / 115099–0 | DOI | 10.1016/j.lwt.2023.115099 |
| Makale Linki | http://dx.doi.org/10.1016/j.lwt.2023.115099 | ||
| Özet |
| Food gels have become attractive due to their biocompatibility, environment-friendly characteristics, and wide array of medical and food applications. One of the main design principles of a functional food matrix is the encapsulation, protection, and controlled release of nutraceuticals. The present study utilized two products having great interest recently, phycocyanin and honey, which were embedded in a gel-type delivery system composed of different concentrations of alginate (0.5, 1.0, 1.5, and 2.0 g/100 mL) and gelatin (7 g/100 mL). The phycocyanin-honey gel balls (PHB) were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and total phenolic content release kinetics. The increasing alginate concentration significantly increased (p<0.05) total phenolic content. Also, increasing alginate ratios caused sheet-like inner layers observed in scanning electron microscopy (SEM) images. In vitro digestibility of phenolic content derived from both honey and phycocyanin was significantly improved (p<0.05) and protected from the mouth and gastric medium by hydrogel structures of alginate and gelatin. PHB showed high release (>≈85 %) and bio-accessibility (>≈84 %) of phenolic content in the intestinal medium. Consequently, alginate could be successfully used at 1.5 g/100 mL concentration with gelatin to enhance the functionality and bio-accessibility of functional ingredients without affecting sensory properties. |
| Anahtar Kelimeler |
| Hydrogel | Alginate | Phycocyanin | Bioaccessibility | Release kinetic |
Science Direct
Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 8 |
| SCOPUS | 15 |
| Google Scholar | 16 |