Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance

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dc.authoridALTAN KAMER, Deniz Damla/0000-0002-9119-5979
dc.authoridKAYNARCA, Gulce Bedis/0000-0001-7896-457X
dc.contributor.authorKamer, Deniz Damla Altan
dc.contributor.authorKaynarca, Guelce Bedis
dc.contributor.authorYilmaz, Oylum Simal
dc.contributor.authorGumus, Tuncay
dc.date.accessioned2024-10-29T17:58:26Z
dc.date.available2024-10-29T17:58:26Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe current study investigated the potential of utilizing wine lees extract (WLE) from red wine to enhance the sustainability and cost-effectiveness of xanthan gum (XG). A novel hydrogel system was successfully generated by cross-linking WLE and XG. Response surface methodology (RSM) was used to thoroughly analyze the characteristics of this novel hydrogel to understand its behavior and possible applications. Consistency index (K), flow behavior index (n), water holding capacity (%), and oil binding capacity (%) of the cross-linked hydrogels were optimized, and the best formulation was determined to be 0.81 % XG + 0.67 % WLE and crosslink temperature of 47 C. The addition of WLE (0-1 % w/v) to different concentrations of XG (0-1 % w/v) was found to have a notable impact on the rheological properties, but changes in cross-link temperature (45-65 C) did not have a significant effect. The activation energy was increased by incorporating WLE at XG concentration above 0.5 %, indicating a more robust and stable structure. FTIR and SEM analyses confirmed the chemical bonding structure of the optimum hydrogel. Incorporating WLE could significantly improve the functional properties of XG hydrogels, allowing the development of healthier product formulations.
dc.identifier.doi10.1016/j.ijbiomac.2024.129342
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid38216009
dc.identifier.scopus2-s2.0-85182269696
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.129342
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14313
dc.identifier.volume259
dc.identifier.wosWOS:001165393400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectXanthan gum
dc.subjectWine lees extract
dc.subjectHydrogel
dc.subjectRheology
dc.subjectOptimization
dc.subjectOil binding capacity
dc.titleWaste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance
dc.typeArticle

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