Development and characterization of films based on okra polysaccharides and whey protein isolate

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dc.authoridşahar, umut/0000-0002-2200-6986
dc.authoridTavman, Sebnem/0000-0002-3069-1709
dc.authoridOrmanli, Ebru/0000-0003-2881-1799
dc.authorscopusid57484430600
dc.authorscopusid6603350209
dc.authorscopusid55928615300
dc.authorscopusid7801643672
dc.authorscopusid15765552500
dc.authorwosidşahar, umut/AAE-9087-2019
dc.contributor.authorOrmanli, Ebru
dc.contributor.authorBayraktar, Oguz
dc.contributor.authorSahar, Umut
dc.contributor.authorTavman, Sebnem
dc.contributor.authorKumcuoglu, Seher
dc.date.accessioned2023-01-12T19:51:05Z
dc.date.available2023-01-12T19:51:05Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractDue to the harmful effects of plastics on nature, consumers prefer natural products, hence causing an increase in the interest in edible films. In this study, the extraction of polysaccharides from fresh and dried okra was first investigated, followed by the preparation and characterization of edible films containing okra polysaccharides and whey protein isolate. Effects of temperature, extraction time, and solid-solvent ratio on extraction yield were investigated, and optimum conditions were determined using the response surface method. The optimum extraction parameters of polysaccharides from fresh okra (FOP) were achieved at an extraction time of 90min, solid-solvent ratio of 0.10, and temperature of 22.71 degrees C, while the optimum extraction of polysaccharides from dried okra (DOP) was at an extraction time of 90min, solid-solvent ratio of 0.02, and temperature of 20.98 degrees C. FOP's extraction yield was 15.1% +/- 0.948%, while DOP's was 12.6% +/- 0.0032%. The polysaccharide content of FOP and DOP was 67.635% +/- 1.203% and 69.077% +/- 0.026%, respectively. It was determined that the viscosity value of FOP was 0.1169 +/- 0.0223Pa.s, while DOP's was 0.0473 +/- 0.004Pa.s. Polysaccharides obtained at optimum extraction conditions were combined with whey protein isolate and glycerol as a plasticizer to form edible film blends. The physical, thermal, and mechanical properties and microstructure of films were determined to characterize prepared films. The addition of okra polysaccharides to the film formulations increased the film thickness, crystallinity degree, and roughness of the prepared films, as well as the barrier properties of the films against water vapor.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) within the 1002-Short Term R&D Funding Program [118 O 578]; Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentationen_US
dc.description.sponsorshipThis study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) within the 1002-Short Term R&D Funding Program (Project no: 118 O 578). We are grateful to Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentation for their support in editing and proofreading service of this study.en_US
dc.identifier.doi10.1007/s11694-022-01598-6
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issn2193-4126en_US
dc.identifier.issn2193-4134en_US
dc.identifier.scopus2-s2.0-85138307883en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-022-01598-6
dc.identifier.urihttps://hdl.handle.net/11454/76217
dc.identifier.wosWOS:000854682400001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOkraen_US
dc.subjectPolysaccharideen_US
dc.subjectEdible filmen_US
dc.subjectExtractionen_US
dc.subjectWater-Vapor Permeabilityen_US
dc.subjectEdible Filmsen_US
dc.subjectAciden_US
dc.subjectPurificationen_US
dc.subjectConcentrateen_US
dc.subjectMucilageen_US
dc.titleDevelopment and characterization of films based on okra polysaccharides and whey protein isolateen_US
dc.typeArticleen_US

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