Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Videos
Videos
Thesis submission
Thesis submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Contact us
Contact us
Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio
Date
2012-10-01
Author
Cilek, Betul
Luca, Alexandru
Hasırcı, Vasıf Nejat
Şahin, Serpil
Şümnü, Servet Gülüm
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
8
views
0
downloads
Cite This
Sour cherries (Prunus cerasus L.) contain phenolic compounds that decrease the proclivity to several chronic diseases such as types of cancer and cardiovascular diseases. The objective of the study was to investigate the effects of different coating materials, ultrasonication time and core to coating ratio on encapsulation of phenolic compounds extracted from sour cherry pomace. For this study, maltodextrin and gum arabic were chosen as coating materials. Different maltodextrin/gum arabic ratios (10:0, 8:2, 6:4) (total solid content 10 %) and two different core to coating ratios (1:10 and 1:20) were used. Emulsions were prepared using ultrasonication at 160 W power and 20 kHz frequency for different time periods (5-30 min). Then the emulsions were freeze-dried for 48 h to obtain the microcapsules. Encapsulation efficiency, surface morphology, particle size, antioxidant activity and color of microcapsules were determined. The microcapsules having core to coating ratio of 1:20 were found to have smaller particle sizes and higher encapsulation efficiencies (78-92 %) than those with a core to coating ratio of 1:10 (encapsulation efficiency 70-85 %). Increasing gum arabic ratio in the coating material increased encapsulation efficiency. Capsules prepared by sonication for 20 min and with a core to coating ratio of 1:20 can be selected as the best conditions for encapsulation of phenolic compounds from sour cherry pomace.
Subject Keywords
Microencapsulation
,
Microencapsulation
,
Sour cherry pomace
,
Ultrasonication
,
Phenolic compounds
,
Encapsulation efficiency
URI
https://hdl.handle.net/11511/32045
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
DOI
https://doi.org/10.1007/s00217-012-1786-8
Collections
Graduate School of Natural and Applied Sciences, Article
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
B. Cilek, A. Luca, V. N. Hasırcı, S. Şahin, and S. G. Şümnü, “Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio,”
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol. 235, no. 4, pp. 587–596, 2012, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32045.