Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability
| dc.contributor.author | Gharibzahedi, Seyed Mohammad Taghi | |
| dc.contributor.author | Altintas, Zeynep | |
| dc.date.accessioned | 2022-09-19T12:40:41Z | |
| dc.date.available | 2022-09-19T12:40:41Z | |
| dc.date.issued | 2022-08-30 | |
| dc.date.updated | 2022-09-07T16:47:47Z | |
| dc.description.abstract | There is a high demand for designing healthy-functional dairy gels with a newly structured protein network in the food industry. Non-fat yogurt gels enriched with stable tarragon essential oil-nanoemulsions (TEO-NEs) using crosslinking of microbial transglutaminase (MTGase) were developed. The gas chromatography-mass spectrometry analysis showed that methyl chavicol (85.66%) was the major component in TEO extracted by the hydrodistillation process. The storage-dependent droplet size and physicochemical stability data of samples at room temperature for 30 days revealed that the TEO-NE containing 0.5% tween-80 and 1:2 TEO/sunflower oil had the lowest peroxide value and droplet growth ratio. The response surface methodology-based formulation optimization of free-fat yogurt gels using MTGase (0.15–0.85 U/g) and the best TEO-NE (0.5–3.02%) using the fitted second-order polynomial models proved that the combination of 0.87% TEO-NE and 0.70 U/g MTGase led to the desired pH (4.569) and acidity (88.3% lactic acid), minimum syneresis (27.03 mL/100 g), and maximum viscosity (6.93 Pa s) and firmness (0.207 N) responses. Scanning electron microscopy images visualized that the MTGase-induced crosslinks improved the gel structure to increase the firmness and viscosity with a reduction in the syneresis rate. The optimal yogurt gel as a nutritious diet not only provided the highest organoleptic scores but also maintained its storage-related quality with the lowest mold/yeast growth and free-radical oxidation changes. | en |
| dc.description.sponsorship | DFG, 428780268, Biomimetische Rezeptoren auf NanoMIP-Basis zur Virenerkennung und -entfernung mittels integrierter Ansätze | en |
| dc.identifier.eissn | 2310-2861 | |
| dc.identifier.uri | https://depositonce.tu-berlin.de/handle/11303/17503 | |
| dc.identifier.uri | http://dx.doi.org/10.14279/depositonce-16284 | |
| dc.language.iso | en | en |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | en |
| dc.subject.ddc | 540 Chemie und zugeordnete Wissenschaften | de |
| dc.subject.other | yogurt gel | en |
| dc.subject.other | tarragon oil | en |
| dc.subject.other | transglutaminase | en |
| dc.subject.other | ultrasound-assisted emulsification | en |
| dc.subject.other | nanoemulsion | en |
| dc.subject.other | rheology | en |
| dc.subject.other | microstructure | en |
| dc.subject.other | sensory | en |
| dc.subject.other | antioxidant | en |
| dc.subject.other | antimicrobial | en |
| dc.title | Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability | en |
| dc.type | Article | en |
| dc.type.version | publishedVersion | en |
| dcterms.bibliographicCitation.articlenumber | 551 | en |
| dcterms.bibliographicCitation.doi | 10.3390/gels8090551 | en |
| dcterms.bibliographicCitation.issue | 9 | en |
| dcterms.bibliographicCitation.journaltitle | Gels | en |
| dcterms.bibliographicCitation.originalpublishername | MDPI | en |
| dcterms.bibliographicCitation.originalpublisherplace | Basel | en |
| dcterms.bibliographicCitation.volume | 8 | en |
| tub.accessrights.dnb | free | en |
| tub.affiliation | Fak. 2 Mathematik und Naturwissenschaften::Inst. Chemie | de |
| tub.affiliation.faculty | Fak. 2 Mathematik und Naturwissenschaften | de |
| tub.affiliation.institute | Inst. Chemie | de |
| tub.publisher.universityorinstitution | Technische Universität Berlin | en |