Development and characterization of functional electrohydrodynamic particles and fibers using bitter melon (Momordica charantia L.) extract

Beşir Özgeçen A., Kahyaoglu T.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.14, no.4, pp.2333-2342, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 4
  • Publication Date: 2020
  • Doi Number: 10.1007/s11694-020-00480-7
  • Journal Name: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.2333-2342
  • Keywords: Bitter melon, Electrospinning, Electrospray, Food grade, Characterization, ENCAPSULATION, ANTIOXIDANT, NANOPARTICLES, COMPOUND, POLYMERS, LEAF
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

In this study polymeric micro/nano particles/fibers were obtained by electrohydrodynamic method using natural polymers such as maltodextrin, gelatin and zein to be used in food formulations. Bitter melon extract was used to provide functional features to particles/fibers. For the characterization of the feed solutions; electrical conductivity, surface tension and rheology analyzes were performed. Scanning electron microscope images, surface zeta potential values, differential scanning thermogram, total phenolic content and antioxidant capacity were obtained to the characterization of particle/fiber structures. Among the polymers, zein nanofibers showed a better structure. Zeta potential, total phenolic contents and total antioxidant capacity analyses results of ZE were 21.77 mV, 2653.7 mg GAE/100 g fiber and 32.90%, respectively. The size of gelatin, maltodextrin and zein particles/fibers obtained from electrohydrodynamic process was 97 nm, 437 nm and 200 nm, respectively. Results indicate that zein polymer may be more effective polymer as a wall material in electroencapsulation process of phenolic compounds. Due to the their high phenolic content and good antioxidant activity, the micro/nano-sized particles/fibers including bitter melon extracts could be used as ingredients to food formulations may increase the health promoting effects of foods.