Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels
Goat milk gels (GMGs) are popular food due to their high water content, low-calorie density, appealing taste, texture enhancers, stability, and satiety-enhancing characteristics, making them ideal for achieving food security and zero hunger. The GMGs were optimized using the central composite design...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-09-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023070986 |
| _version_ | 1827803128592859136 |
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| author | Shweta Rathee Ankur Ojha Kshitij RB. Singh Vinkel Kumar Arora Pramod Kumar Prabhakar Shekhar Agnihotri Komal Chauhan Jay Singh Shruti Shukla |
| author_facet | Shweta Rathee Ankur Ojha Kshitij RB. Singh Vinkel Kumar Arora Pramod Kumar Prabhakar Shekhar Agnihotri Komal Chauhan Jay Singh Shruti Shukla |
| author_sort | Shweta Rathee |
| collection | DOAJ |
| description | Goat milk gels (GMGs) are popular food due to their high water content, low-calorie density, appealing taste, texture enhancers, stability, and satiety-enhancing characteristics, making them ideal for achieving food security and zero hunger. The GMGs were optimized using the central composite design matrix of response surface methodology using goat milk powder (35–55 g), whole milk powder (10–25 g), and potato powder (10–15 g) as independent variables. In contrast, complex modulus, flow stress, and forward extrudability were chosen as dependent variables. The maximum value of complex modulus 33670.9 N, good flow stress 7863.6 N, and good extrudability 65.32 N was achieved under optimal conditions. The optimized goat milk gel was fortified with ascorbic acid-coated iron oxide nanoparticle (magnetic nature) decorated alginate-chitosan nanoparticles (AA-MNP@CANPs), making it nutritionally rich in an economically feasible way—the decorated AA-MNP@CANPs characterized for size, shape, crystallinity, surface charge, and optical characteristics. Finally, the optimized fortified smart GMGs were further characterized via Scanning electron microscopy, Rheology, Texture profile analysis, Fourier transforms infrared (FTIR), and X-Ray Diffraction (XRD). The fortified smart GMGs carry more nutritional diversity, targeted iron delivery, and the fundamental sustainability development goal of food security. |
| first_indexed | 2024-03-11T20:50:08Z |
| format | Article |
| id | doaj.art-f888780791334876a4669a5f4f84648d |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-11T20:50:08Z |
| publishDate | 2023-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-f888780791334876a4669a5f4f84648d2023-10-01T06:01:44ZengElsevierHeliyon2405-84402023-09-0199e19890Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gelsShweta Rathee0Ankur Ojha1Kshitij RB. Singh2Vinkel Kumar Arora3Pramod Kumar Prabhakar4Shekhar Agnihotri5Komal Chauhan6Jay Singh7Shruti Shukla8Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, IndiaDepartment of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India; Corresponding author.Department of Chemistry, Banaras Hindu University, Varanasi, Uttar Pradesh, IndiaDepartment of Food Engineering, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, IndiaDepartment of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, IndiaDepartment of Agriculture and Environment Sciences, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, IndiaDepartment of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, IndiaDepartment of Chemistry, Banaras Hindu University, Varanasi, Uttar Pradesh, IndiaDepartment of Nanotechnology, North-Eastern Hill University (NEHU), Shillong, Meghalaya, India; Corresponding author.Goat milk gels (GMGs) are popular food due to their high water content, low-calorie density, appealing taste, texture enhancers, stability, and satiety-enhancing characteristics, making them ideal for achieving food security and zero hunger. The GMGs were optimized using the central composite design matrix of response surface methodology using goat milk powder (35–55 g), whole milk powder (10–25 g), and potato powder (10–15 g) as independent variables. In contrast, complex modulus, flow stress, and forward extrudability were chosen as dependent variables. The maximum value of complex modulus 33670.9 N, good flow stress 7863.6 N, and good extrudability 65.32 N was achieved under optimal conditions. The optimized goat milk gel was fortified with ascorbic acid-coated iron oxide nanoparticle (magnetic nature) decorated alginate-chitosan nanoparticles (AA-MNP@CANPs), making it nutritionally rich in an economically feasible way—the decorated AA-MNP@CANPs characterized for size, shape, crystallinity, surface charge, and optical characteristics. Finally, the optimized fortified smart GMGs were further characterized via Scanning electron microscopy, Rheology, Texture profile analysis, Fourier transforms infrared (FTIR), and X-Ray Diffraction (XRD). The fortified smart GMGs carry more nutritional diversity, targeted iron delivery, and the fundamental sustainability development goal of food security.http://www.sciencedirect.com/science/article/pii/S2405844023070986Goat milk gelComplex modulusFlow stressExtrudabilityAscorbic acidNanoparticles |
| spellingShingle | Shweta Rathee Ankur Ojha Kshitij RB. Singh Vinkel Kumar Arora Pramod Kumar Prabhakar Shekhar Agnihotri Komal Chauhan Jay Singh Shruti Shukla Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels Heliyon Goat milk gel Complex modulus Flow stress Extrudability Ascorbic acid Nanoparticles |
| title | Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels |
| title_full | Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels |
| title_fullStr | Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels |
| title_full_unstemmed | Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels |
| title_short | Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels |
| title_sort | revolutionizing goat milk gels a central composite design approach for synthesizing ascorbic acid functionalized iron oxide nanoparticles decorated alginate chitosan nanoparticles fortified smart gels |
| topic | Goat milk gel Complex modulus Flow stress Extrudability Ascorbic acid Nanoparticles |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023070986 |
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