Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie

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dc.authoridchawla, Prince/0000-0002-2383-7925
dc.authoridAlAsmari, Abdullah/0000-0001-7569-4287
dc.authoridALI, NEMAT/0000-0001-6525-4202
dc.contributor.authorPatil, Nikhil Dnyaneshwar
dc.contributor.authorBains, Aarti
dc.contributor.authorKaur, Sawinder
dc.contributor.authorYadav, Rahul
dc.contributor.authorGoksen, Gulden
dc.contributor.authorAli, Nemat
dc.contributor.authorAlasmari, Abdullah F.
dc.date.accessioned2025-03-17T12:27:14Z
dc.date.available2025-03-17T12:27:14Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractThe research aimed to evaluate the effect of ultrasonication and succinylation on the functional, iron binding, physiochemical, and cellular mineral uptake efficacy of chickpea protein concentrate. Succinylation resulted in significant improvements in the water-holding capacity (WHC) (25.47 %), oil-holding capacity (OHC) (31.38 %), and solubility (5.80 %) of the chickpea protein-iron complex. Mineral bioavailability significantly increased by 4.41 %, and there was a significant increase in cellular mineral uptake (64.64 %), retention (36.68 %), and transport (27.96 %). The ferritin content of the succinylated chickpea protein-iron complex showed a substantial increase of 66.31%. Furthermore, the dual modification approach combining ultrasonication and succinylation reduced the particle size of the protein-iron complex with a substantial reduction of 83.25 %. It also resulted in a significant enhancement of 51.5 % in the SH (sulfhydryl) content and 48.92 % in the surface hydrophobicity. Mineral bioavailability and cellular mineral uptake, retention, and transport were further enhanced through dual modification. In terms of application, the addition of single and dual-modified chickpea protein-iron complex to a fruit-based smoothie demonstrated positive acceptance in sensory attributes. Overall, the combined approach of succinylation and ultrasonication to the chickpea protein-iron complex shows a promising strategy for enhancing the physiochemical and techno-functional characteristics, cellular mineral uptake, and the development of vegan food products.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R940]
dc.description.sponsorshipThis research was supported through the Researchers Supporting Project Number (RSPD2024R940) , King Saud University, Riyadh, Saudi Arabia
dc.identifier.doi10.1016/j.foodres.2024.114344
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid38729696
dc.identifier.scopus2-s2.0-85191309111
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2024.114344
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2143
dc.identifier.volume186
dc.identifier.wosWOS:001234842200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectProtein
dc.subjectmineral complex
dc.subjectCellular uptake
dc.subjectProtein modification
dc.subjectDigestibility
dc.subjectSmoothie
dc.subjectIron supplements
dc.titleEffect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie
dc.typeArticle

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