Whey protein based colloidal gas aphrons combined with solid-liquid extraction as an integrated green separation of phenolics from fruit based by-products

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dc.contributor.authorDe La Cruz-Molina, Aimara V.
dc.contributor.authorDurmaz, Gokhan
dc.contributor.authorOruna-Concha, Maria Jose
dc.contributor.authorCharalampopoulos, Dimitris
dc.contributor.authorJauregi, Paula
dc.date.accessioned2026-04-04T13:34:50Z
dc.date.available2026-04-04T13:34:50Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractColloidal gas aphrons (CGA) are microbubbles created by the intense stirring of a surfactant solution that can be used as a separation method for biomolecules. The main objective of this work was to investigate for the first time the use of whey protein as a natural surfactant for CGA generation. Furthermore, their application for separating phenolic compounds from hydroalcoholic extracts obtained from fruit based by-products (grape marc and red goji berry). Additionally, to investigate if this surfactant-rich fraction could confer an advantage in stabilising anthocyanins during storage. First, a hydroalcoholic extract was obtained from each feedstock; then whey protein isolate (WPI) generated CGA were applied and compared with Tween 20 generated CGA. Recovery performance was assessed based on total phenolics, flavonoids, and antioxidant capacity. CGA generated with a 1.5 % WPI displayed comparable characteristics (gas hold-up and stability) to those generated with Tween 20 (10 mM). The CGA separation process with WPI led to a recovery of up to 97 % of phenolic compounds but a loss of antioxidant capacity under the tested conditions. Hydrophobic interactions as well as hydrogen bonding between phenolics and WPI could be responsible for the successful separation that could also hinder the radical scavenging activity. In contrast, these interactions could be responsible for the stabilising effect on anthocyanins observed during storage. Overall, CGA generated with WPI have resulted in an integrated separation method that by combining it with hydroalcoholic extraction leads to the effective separation of phenolics and their preformulation in a whey protein rich solution with stabilisation effect.
dc.description.sponsorshipInonu University Turkey [FUA-2018-1054]
dc.description.sponsorshipGokhan Durmaz was supported by Inonu University Turkey with the project numbered FUA-2018-1054.
dc.identifier.doi10.1016/j.seppur.2025.131526
dc.identifier.issn1383-5866
dc.identifier.issn1873-3794
dc.identifier.orcid0000-0003-3423-8108
dc.identifier.orcid0000-0003-1269-8402
dc.identifier.scopus2-s2.0-85215220348
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.seppur.2025.131526
dc.identifier.urihttps://hdl.handle.net/11616/109426
dc.identifier.volume361
dc.identifier.wosWOS:001403358200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofSeparation and Purification Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectWhey protein
dc.subjectColloidal gas aphrons
dc.subjectAnthocyanins
dc.subjectPhenolics
dc.subjectGrape marc
dc.subjectRed goji
dc.subjectDegradation
dc.titleWhey protein based colloidal gas aphrons combined with solid-liquid extraction as an integrated green separation of phenolics from fruit based by-products
dc.typeArticle

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