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

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dc.authorid0000-0003-3375-8777
dc.authorid0000-0001-8850-1819
dc.contributor.authorDemircan, Huseyin
dc.contributor.authorOral, Rasim A.
dc.contributor.authorToker, Omer S.
dc.contributor.authorPalabiyik, Ibrahim
dc.date.accessioned2026-02-08T15:15:29Z
dc.date.available2026-02-08T15:15:29Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
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.
dc.description.sponsorshipTekirdag Namik Kemal niversitesi; Tekirdagy Namimath;k Kemal University
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.
dc.identifier.doi10.1021/acsomega.4c00690
dc.identifier.endpage20276
dc.identifier.issn2470-1343
dc.identifier.issue18
dc.identifier.pmid38737019
dc.identifier.scopus2-s2.0-85191880112
dc.identifier.scopusqualityQ1
dc.identifier.startpage20263
dc.identifier.urihttps://doi.org/10.1021/acsomega.4c00690
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5803
dc.identifier.volume9
dc.identifier.wosWOS:001227799000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.relation.ispartofAcs Omega
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectSkin Gelatin
dc.subjectFish Gelatin
dc.subjectEmulsifying Properties
dc.subjectAntioxidative Activity
dc.subjectRheological Properties
dc.subjectEthanolic Extract
dc.subjectGel Properties
dc.subjectTannic-Acid
dc.subjectProtein
dc.subjectTexture
dc.titleInvestigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification
dc.typeArticle

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