Physico-chemical investigation and antioxidant activity of encapsulated fish collagen hydrolyzates with maltodextrin

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dc.contributor.authorPalamutoğlu, Recep.
dc.contributor.authorSarıçoban, Cemalettin.
dc.date.accessioned2020-03-26T20:19:08Z
dc.date.available2020-03-26T20:19:08Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe aim of the research was to evaluate the effect of the encapsulation process on collagen hydrolysate. Commercial collagen hydrolysate (CH) was spray-dried with maltodextrin (MD) with two different dextrose equivalents (MD12: 10-12 dextrose equivalent (DE) maltodextrin and MD 19: 19-20 DE maltodextrin) and two different core-wall material ratios of 10: 90 and 20: 80 in pilot scale spray dryer. Four different groups of encapsulated collagen hydrolysate were created such as MD1210 (10% collagen peptide + 90% MD12), MD1220 (20% collagen peptide + 80% MD12), MD1910 (10% collagen peptide + 90% MD19), and MD1920 (20% collagen peptide + 80% MD19). Moisture, water activity, hygroscopicity, solubility and antioxidant activity of collagen peptides significantly (p. 0.01) decreased with encapsulation (p=0.01). The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity analysis results showed that the collagen hydrolysates antioxidant activity was dependent on the dose and the antioxidant activity was significantly decreased by the encapsulation process.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk University [B.A.P/14201053]en_US
dc.description.sponsorshipThanks to TUBITAK Scientist Supporting Department for Recep PALAMUTOGLU's Ph.D. education. This research is a part of Recep PALAMUTOGLU's Ph.D. thesis and supported by Selcuk University under grant number of B.A.P/14201053. We are grateful to Assist. Prof. Dr. Durmus SERT for helping us in the encapsulation process. Also, special thanks are given to Rousselot/France for providing fish collagen hydrolysate.en_US
dc.identifier.citationPalamutoğlu, R., Sarıçoban, C. (2019). Physico-Chemical Investigation and Antioxidant Activity of Encapsulated Fish Collagen Hydrolyzates with Maltodextrin. Annals of the University Dunarea de Jos of Galati Fascicle VI-Food Technology, 43(1), 94-105.
dc.identifier.doi10.35219/foodtechnology.2019.1.07en_US
dc.identifier.endpage105en_US
dc.identifier.issn1843-5157en_US
dc.identifier.issn2068-259Xen_US
dc.identifier.issue1en_US
dc.identifier.pmid#YOKen_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage94en_US
dc.identifier.urihttps://dx.doi.org/10.35219/foodtechnology.2019.1.07
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38101
dc.identifier.volume43en_US
dc.identifier.wosWOS:000477984200007en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSarıçoban, Cemalettin.
dc.language.isoenen_US
dc.publisherGALATI UNIV PRESSen_US
dc.relation.ispartofANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectantioxidant activityen_US
dc.subjectfish collagenen_US
dc.subjecthydrolysatesen_US
dc.subjectmaltodextrinen_US
dc.subjectspray drying encapsulationen_US
dc.titlePhysico-chemical investigation and antioxidant activity of encapsulated fish collagen hydrolyzates with maltodextrinen_US
dc.typeArticleen_US

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