Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels

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dc.authorid0000-0002-4732-7727
dc.authorid0000-0002-6777-273X
dc.authorid0000-0003-0238-5947
dc.authorid0000-0003-2225-7993
dc.authorid0000-0003-2084-7076
dc.authorid0000-0003-1173-5793
dc.authorid0000-0003-0665-8041
dc.contributor.authorSahin, Oya Irmak
dc.contributor.authorUzuner, Kubra
dc.contributor.authorDundar, Ayse Neslihan
dc.contributor.authorParlak, Mahmud Ekrem
dc.contributor.authorGul, Latife Betul
dc.contributor.authorDagdelen, Adnan Fatih
dc.contributor.authorSimsek, Senay
dc.date.accessioned2026-02-12T21:05:24Z
dc.date.available2026-02-12T21:05:24Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractFood gels have become attractive due to their biocompatibility, environment-friendly characteristics, and wide array of medical and food applications. One of the main design principles of a functional food matrix is the encapsulation, protection, and controlled release of nutraceuticals. The present study utilized two products having great interest recently, phycocyanin and honey, which were embedded in a gel-type delivery system composed of different concentrations of alginate (0.5, 1.0, 1.5, and 2.0 g/100 mL) and gelatin (7 g/100 mL). The phycocyanin-honey gel balls (PHB) were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and total phenolic content release kinetics. The increasing alginate concentration significantly increased (p<0.05) total phenolic content. Also, increasing alginate ratios caused sheet-like inner layers observed in scanning electron microscopy (SEM) images. In vitro digestibility of phenolic content derived from both honey and phycocyanin was significantly improved (p<0.05) and protected from the mouth and gastric medium by hydrogel structures of alginate and gelatin. PHB showed high release (>approximate to 85 %) and bio-accessibility (>approximate to 84 %) of phenolic content in the intestinal medium. Consequently, alginate could be successfully used at 1.5 g/100 mL concentration with gelatin to enhance the functionality and bio-accessibility of functional ingredients without affecting sensory properties.
dc.identifier.doi10.1016/j.lwt.2023.115099
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85166268642
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2023.115099
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6950
dc.identifier.volume184
dc.identifier.wosWOS:001061426200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260212
dc.subjectHydrogel
dc.subjectAlginate
dc.subjectPhycocyanin
dc.subjectBioaccessibility
dc.subjectRelease kinetic
dc.titleFunctional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels
dc.typeArticle

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