Effect of sesame protein/PVA nanofibers on oil separation and rheological properties in sesame paste

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dc.authoridYuzer, Mustafa Onur/0000-0002-8192-2298
dc.contributor.authorYuzer, Mustafa Onur
dc.contributor.authorGenccelep, Huseyin
dc.date.accessioned2024-10-04T18:49:36Z
dc.date.available2024-10-04T18:49:36Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study aimed to prevent or minimize the oil phase separation that occurs during storage (0-90 days) of sesame paste at room temperature. In order to determine the changes during storage in the sesame paste samples, the zeta potential, rheological properties, and the separated oil ratio were determined. Significant (p < 0.01) effects of applied storage time and additives on the amount of oil separated in sesame pastes were determined. The oil separated in sesame paste samples varied between 3.83% and 16.29%. While the rate of separated oil increased three times in the control group over time, it showed an insignificant (p > 0.05) increase especially in the samples where 2% nanofiber was added. It was determined that the separation of the oil phase from the structure could be prevented up to 24.73% with the addition of SPI and up to 63.02% with addition of SPINL (nanofiber containing protein isolate) compared to the control.Practical applicationsDuring storage, the particles in the sesame paste tend to precipitate, causing oil separation and residue cake, thus negatively affecting the acceptability of consumers. Additives were added in order to prevent or minimize oil phase separation, which occurs in sesame paste stored at room temperature and is not desired by consumers. As additives, nanofibers containing sesame proteins produced by the electrospinning method and sesame protein isolates (SPIs) were added. Added additives acted by preventing the separation of the oil phase from the structure. It has been determined that the addition of SPI to sesame pastes does not completely prevent the problem of oil separation in sesame paste, but is effective in delaying and reducing it. Since the oil decomposition can be reduced, the amount of oil separated and therefore the part that can sink to the bottom will decrease, so sesame paste will be consumed more appropriately and will contribute to the country's economy.en_US
dc.description.sponsorshipOndokuz Mayis Universitesi [PYO.MUH.1904.20.012]en_US
dc.description.sponsorshipOndokuz Mayis Universitesi; PYO.MUH.1904.20.012en_US
dc.identifier.doi10.1111/jfpe.14534
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85182658025en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpe.14534
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3227
dc.identifier.volume47en_US
dc.identifier.wosWOS:001146107000001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectelectrospinningen_US
dc.subjectoil separationen_US
dc.subjectprotein isolateen_US
dc.subjectrheologyen_US
dc.subjectsesame pasteen_US
dc.titleEffect of sesame protein/PVA nanofibers on oil separation and rheological properties in sesame pasteen_US
dc.typeArticleen_US

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