Evaluation of Microgels Derived from Spray-Dried Aquafaba Powder for Improved Foam Quality

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dc.authoridYavuz, Nihat / 0000-0002-6349-9713
dc.authoridBegliyev, Hudayar / 0009-0006-9893-4398
dc.contributor.authorBegliyev, Hudayar
dc.contributor.authorİşleyici, İlkcan
dc.contributor.authorYavuz, Nihat
dc.date.accessioned2025-01-27T20:27:15Z
dc.date.available2025-01-27T20:27:15Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study investigated the characteristic and foaming properties of microgels derived from aquafaba, a byproduct generated during chickpea cooking processes. Two distinct approaches were employed for microgel production: a top-down method involving the mechanical disintegration of aquafaba gels through household blending and subsequent high-pressure homogenization and a bottom-up method incorporating an additional shearing step during the gelation of aquafaba. The resulting microgels, when spray-dried, exhibited a raisin-like morphology. Upon rehydration, particle size measurements indicated a prevalence of large microgel particles (D[4,3] values of 16, 10 +/- 1, 27 and 13, 70 +/- 3, 96 mu m for top-down and bottom-up methods, respectively). Fourier transform infrared spectroscopy analysis revealed increased starch crystallinity in microgels produced via the top-down method. At the same time, no significant differences in protein secondary structures were observed between aquafaba powder and microgels. Despite similar particle sizes and structural changes, the impact of the foaming agent type (aquafaba powder vs. microgels) and whipping time on foam properties were demonstrated. Notably, aquafaba microgels resulted in higher foam overrun values (between 709.40 and 962.90%) than those reported in the literature, surpassing traditional protein sources such as egg white and whey protein. However, regarding foam stability, aquafaba powder samples outperformed microgels produced through both top-down and bottom-up methods, regardless of whipping time. The introduction of an ultrasonic bath treatment was found to be necessary to enhance the foam stability of microgel suspensions. To further optimize foaming properties and justify the additional cost associated with microgel production, future research should focus on understanding the adsorption mechanisms of aquafaba microgels at the air-water interface. This investigation will contribute valuable insights into improving foaming characteristics, making aquafaba microgels a promising alternative for various food applications.
dc.identifier.doi10.1007/s11947-023-03231-w
dc.identifier.endpage1636
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85174151099
dc.identifier.scopusqualityQ1
dc.identifier.startpage1625
dc.identifier.urihttps://doi.org/10.1007/s11947-023-03231-w
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22632
dc.identifier.volume17
dc.identifier.wosWOS:001082642200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAquafaba
dc.subjectMicrogel
dc.subjectOverrun
dc.subjectFoam stability
dc.titleEvaluation of Microgels Derived from Spray-Dried Aquafaba Powder for Improved Foam Quality
dc.typeArticle

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