Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification

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dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.authoridDEMIRCAN, HUSEYIN/0000-0003-3375-8777
dc.contributor.authorDemircan, Huseyin
dc.contributor.authorOral, Rasim A.
dc.contributor.authorToker, Omer S.
dc.contributor.authorPalabiyik, Ibrahim
dc.date.accessioned2024-10-29T17:58:32Z
dc.date.available2024-10-29T17:58:32Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractIn this study, modified bovine gelatin was produced using the alkaline technique with four different oxidized agro-industrial food waste (pomegranate peel (PP), grape pomace and seed (GP), black tea (BT), and green tea (GT)) phenolic extracts (AFWEs) at three different concentrations (1, 3, and 5% based on dry gelatin). The effect of waste type and concentration on the textural, rheological, emulsifying, foaming, swelling, and color properties of gelatin, as well as its total phenolic content and antioxidant activity, was investigated. Significant improvement in gel strength, thermal stability, and gelation rate of gelatin was achieved by modification with oxidized agro-industrial waste extracts. Compared to the control sample, 46.24% higher bloom strength in the GT5 sample, 5.29 and 6.01 degrees C higher gelling and melting temperatures in the PP5 sample, respectively, and 85.70% lower t(model) value in the GT3 sample were observed. Additionally, the total phenolic content, antioxidant activity, foam, and emulsion properties of the modified gels increased significantly. This study revealed that gelatins with improved technological and functional properties can be produced by using oxidized phenolic extracts obtained from agricultural industrial food wastes as cross-linking agents in the modification of gelatin.en_US
dc.description.sponsorshipTekirdag Namik Kemal niversitesi; Tekirdagy Namimath;k Kemal Universityen_US
dc.description.sponsorshipThe authors acknowledge that this paper is submitted in partial fulfillment of the requirements for the Ph.D. degree at Yildiz Technical University. The authors would like to thank ANKOS (Anatolian University Libraries Consortium) and Tekirdagy Nam & imath;k Kemal University for their financial support.en_US
dc.identifier.doi10.1021/acsomega.4c00690
dc.identifier.endpage20276en_US
dc.identifier.issn2470-1343
dc.identifier.issue18en_US
dc.identifier.pmid38737019en_US
dc.identifier.scopus2-s2.0-85191880112en_US
dc.identifier.startpage20263en_US
dc.identifier.urihttps://doi.org/10.1021/acsomega.4c00690
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14373
dc.identifier.volume9en_US
dc.identifier.wosWOS:001227799000001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofAcs Omegaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSkin Gelatinen_US
dc.subjectFish Gelatinen_US
dc.subjectEmulsifying Propertiesen_US
dc.subjectAntioxidative Activityen_US
dc.subjectRheological Propertiesen_US
dc.subjectEthanolic Extracten_US
dc.subjectGel Propertiesen_US
dc.subjectTannic-Aciden_US
dc.subjectProteinen_US
dc.subjectTextureen_US
dc.titleInvestigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modificationen_US
dc.typeArticleen_US

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