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dc.contributor.authorÖzdoğan, Ayşe
dc.contributor.authorGüneş, Recep
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2021-12-12T17:02:10Z
dc.date.available2021-12-12T17:02:10Z
dc.date.issued2019
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.urihttps://doi.org/10.1002/jsfa.9910
dc.identifier.urihttps://hdl.handle.net/20.500.11857/3397
dc.description.abstractBACKGROUND Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method. RESULTS According to the results, it was observed that DWG was a good source of total phenolics (2254.15 mg GAE kg(-1)). Based on the results obtained from texture profile and sensory analyses, DWG addition did not cause any reverse effect on the chewing gum texture. Centrifugation method was used to indirectly simulate the physical effects of the chewing process. In particular, after 5 min of chewing and centrifugation, phenolic release levels were 59.07% and 59.41%, respectively. The model used in the previous studies showed a better correlation than Korsmeyer-Peppas model for ABTS (2,2 '-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2-diphenyl-1-picrylhydrazyl) assay results. CONCLUSION The results showed that phenolics release from gum base polymer matrix might be dominated by erosion of matrix due to chewing action. Similar phenolic release kinetics were obtained by centrifugation and chewing methods. Therefore, centrifuge equipment can be used to simulate the chewing forces acting on the gum when optimization is performed. (c) 2019 Society of Chemical Industryen_US
dc.description.sponsorshipNamik Kemal University Scientific Research CommitteeNamik Kemal University [NKUBAP.03.YL.17.133]en_US
dc.description.sponsorshipThe authors would like to thank the Namik Kemal University Scientific Research Committee for the funding provided for this study through the project NKUBAP.03.YL.17.133.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.identifier.doi10.1002/jsfa.9910
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectrelease kineticsen_US
dc.subjectdefatted wheat germen_US
dc.subjectchewing gumen_US
dc.subjecttextureen_US
dc.titleInvestigating release kinetics of phenolics from defatted wheat germ incorporated chewing gumsen_US
dc.typearticle
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.identifier.volume99en_US
dc.identifier.startpage6333en_US
dc.identifier.issue14en_US
dc.identifier.endpage6341en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57210429137
dc.authorscopusid57216176843
dc.authorscopusid54411196400
dc.identifier.wosWOS:000480859100001en_US
dc.identifier.scopus2-s2.0-85070682940en_US
dc.identifier.pmidPubMed: 31268169en_US
dc.authorwosidpalabiyik, ibrahim/V-3781-2017


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