SavedAdd your journal

Journals / Gıda / 2018 / Cilt: 43 - Sayı: 1

ENCAPSULATION OF ZINC-CHLOROPHYLL DERIVATIVES IN WHEY PROTEIN MATRIX BY EMULSION/COLD-SET GELATION

ÇİNKO-KLOROFİL TÜREVLERİNİN PEYNİR ALTI SUYU PROTEİNİ İLE EMÜLSİYON/SOĞUK JELLEŞME YÖNTEMİ İLE ENKAPSÜLASYONU

Gülay Özkan
Seda Ersus Bilek
Journal
Gıda
Pages
174–183
Publication Date
2018-02-08
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Microbeads with 5% Zn-chlorophyll derivatives showed the best stability for color values (L*=31.25 ± 0.06, a*= -2.91 ± 0.11, and b*= 25.85 ± 0.08), and a 74% protection of the total chlorophyll content was maintained at the end of 3 months of storage at 4 °C.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Encapsulation of spinach zinc-chlorophyll (Zn-chlorophyll) derivatives in whey protein by emulsion/cold-set gelation seems to be a promising alternative method for handling stabilized green natural colorant.
📊
Key Findings & Data:The shape of the microbeads containing 1 and 5% Zn-chlorophyll derivatives were spherical, while microbeads containing 10% Zn-chlorophyll derivatives production concluded with precipitation of whey protein due to reaching isoelectric point (pI= 4.9).
💡
Conclusion & Impact:Microbeads with 5% Zn-chlorophyll derivatives showed the best stability for color values (L*=31.25 ± 0.06, a*= -2.91 ± 0.11, and b*= 25.85 ± 0.08), and a 74% protection of the total chlorophyll content was maintained at the end of 3 months of storage at 4 °C.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:çinko klorofil türevleri · peynir altı suyu proteini · emülsiyon

Abstract

Encapsulation of spinach zinc-chlorophyll (Zn-chlorophyll) derivatives in whey protein by emulsion/cold-set gelation seems to be a promising alternative method for handling stabilized green natural colorant. The main important parameter was the pH of the emulsion system that caused precipitation of the whey protein. The shape of the microbeads containing 1 and 5% Zn-chlorophyll derivatives were spherical, while microbeads containing 10% Zn-chlorophyll derivatives production concluded with precipitation of whey protein due to reaching isoelectric point (pI= 4.9). Encapsulation efficiency was determined for different loads of active material, whereas, the highest value was obtained for 1% Zn-chlorophyll derivatives containing microbeads. Microbeads with 5% Zn-chlorophyll derivatives showed the best stability for color values (L*=31.25 ± 0.06, a*= -2.91 ± 0.11, and b*= 25.85 ± 0.08), and a 74% protection of the total chlorophyll content was maintained at the end of 3 months of storage at 4 °C.

Özet

Ispanakta bulunan çinko-klorofil (Zn-klorofil) türevlerinin peynir altı suyu protein kullanılarak emülsiyon/soğuk-tip jelleşme yöntemi ile enkapsülasyonu, kararlı yapıda doğal yeşil renklendirici eldesinde umut verici alternative bir yöntem olarak görülmektedir. Emülsiyon sisteminde, peynir altı suyu proteininin çökelmesi nedeniyle en önemli parameter pH olarak belirlenmiştir. %1 ve 5 oranında Zn-klorofil türevleri içeren mikroboncuklar küresel bir yapıya sahipken, %10 oranında Zn-klorofil türevleri içeren mikroboncukların üretimi peynir altı suyu proteinlerinin izoelektrik noktaya (pI= 4.9) ulaşması nedeniyle çökelme ile sonuçlanmıştır. Enkapsülasyon verimliliği aktif maddenin farklı yükleri için hesaplanmış, en yüksek değer %1 oranında Zn-klorofil türevleri içeren mikroboncuklar ile elde edilmiştir. 4 °C’de 3 aylık depolama süresi sonunda en iyi renk stabilitesi (L*=31.25 ± 0.06, a*= -2.91 ± 0.11 ve b*= 25.85 ± 0.08) ve %74 oranında korunan toplam klorofil içeriği değerlerine %5 oranında Zn-klorofil türevleri içeren mikroboncuklar ile ulaşılmıştır.

🔖

Cite This Article

Özkan, G., Bilek, S. E. (2018). ENCAPSULATION OF ZINC-CHLOROPHYLL DERIVATIVES IN WHEY PROTEIN MATRIX BY EMULSION/COLD-SET GELATION. Gıda, Cilt: 43 - Sayı: 1, 174–183. https://ajindex.com/articles/39251

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (14)

  1. Association of Official Analytical Chemists. Method 999.10. Official Methods of Analysis of AOAC International. Methods 18th.Ed. AOAC International, Gaithersburg, MD, USA. 2005.
  2. Banerjee S, Bhattacharya S. Food gels: gelling process and new applications. Crit Rev Food Sci Nutr 2012; 52: 334-346.
  3. Barbut S, Foegeding E. Ca2+ Induced gelation of pre-heated whey protein isolate. J Food Sci 1993; 58: 867-871.
  4. Betz M, Kulozik U. Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels. Procedia Food Sci 2011; 1: 2047 – 2056.
  5. Britten M, Giroux H. Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization. Food Hydrocol 2001; 15: 609-617.
  6. Britton G, Hornero-Méndez D. Carotenoids and colour in fruit and vegetables. Tomás-Barberán F, Robins R. Phytochemistry of Fruit and Vegetables. Oxford: Clarendon Press. 1997; 11-27.
  7. Chanamai R, McClements D. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: influence of pH, CaCl2 and temperature. J of Food Sci 2002; 67 (1): 120-125.
  8. Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements D. Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil‐in‐Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch. J of Food Sci 2011; 76 (1): 165-172. Dashwood R. Chlorophylls as anticarcinogens (Review). Int J Oncol 1997; 10 (4): 721-728.
  9. Egan T, Jacquier J, Rosenberg Y, Rosenberg M. Cold-set whey protein microgels for the stable immobilization of lipids. Food Hydrocol 2013; 31: 317-324.
  10. Egan T, O’Riordan D, O’Sullivan M, Jacquier J. Cold-set whey protein microgels as pH modulated immobilisation matrices for charged bioactives. Food Chem 2014; 156: 197–203.
  11. Ferruzzi M, Blakeslee J. Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives. Nutr Res 2007; 27 (1): 1-12. Giusti M. Radish anthocyanin extract as a natural red colorant for maraschino cherries. J Food Sci 1996; 61 (4): 688-694.
  12. Koca N, Karadeniz F, Burdurlu H. Effects of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chem 2007; 100: 609-615.
  13. Laborde L, Von Elbe J. Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in heated green vegetables. J Agric Food Chem 1994; 42: 1100-1103.
  14. Lee S, Rosenberg M. Whey Protein-based Microcapsules Prepared by Double Emulsification and Heat Gelation. Lebenson Wiss Technol 2000; 33: 80-88. Lefevre