Physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder

Date

2017-09-15

Author

DAG, Damla
KILERCIOGLU, Mete
Öztop, Halil Mecit

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

138
views

0
downloads

Goldenberry (Physalis peruviana L.) is an exotic fruit that is valued due to its high antioxidant activity and phenolic content. In order to preserve the bioactive contents, microencapsulation is a proper method to extend its shelf life. The aim of this study was to encapsulate goldenberry juice using maltodextrin mixed with gum arabic, alginate and pectin to enhance its stability at simulated digestion fluids. Different maltodextrin/gum arabic, alginate, pectin ratios (10:0, 9:1, 8:2) and core to coating ratios (3:10) were used and homogenized before freeze-drying for 48 h to obtain the microcapsules. The microcapsules were characterized through particle morphology, particle size distribution, phenolic contents, encapsulation efficiency, antioxidant activity, digestion behavior in the gastric-intestinal fluids, chromatographic and colorimetric analysis. The microcapsules prepared with maltodextrin and pectin had greater volume mean diameter (43.1 mu m) compared to those containing gum arabic and alginate. Goldenberry juice microcapsules, prepared by freeze-drying method, was shown to retain more than 75% phenolic compounds for all gum types. In vitro digestion studies showed that the release of phenolic compounds from microcapsules was higher in the simulated intestinal fluid than in gastric medium.

Subject Keywords

Goldenberry, Microencapsulation, Freeze-drying, Phenolics, Antioxidant activity

URI

https://hdl.handle.net/11511/35278

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1016/j.lwt.2017.05.007

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization Akbas, Elif; KILERCIOGLU, Mete; ONDER, Ozge Nur; Köker, Alperen; Soyler, Betul; Öztop, Halil Mecit (2017-01-01) Wheatgrass juice (Triticum aestivum L) is known as a healthy drink due to its high antioxidant activity and phenolic content. In order to avoid the undesirable odor and protect the functional compounds, wheatgrass juice was encapsulated using maltodextrin and whey protein. Antioxidant and phenolic content, mean particle size and distribution, morphology, simulated digestion and thermal stability experiments were conducted on the encapsulated powders. Results showed that antioxidant activity was in between 0...
Bioactivity-guided isolation of cytotoxic secondary metabolites from the roots of Glycyrrhiza glabra and elucidation of their mechanisms of action Cevik, Dicle; Yilmazgoz, S. Burcin; KAN, YÜKSEL; Guzelcan, Ece Akhan; Durmaz, Irem; Atalay, Rengül; KIRMIZIBEKMEZ, HASAN (Elsevier BV, 2018-11-15) Licorice (Glycyrrhiza glabra L.) is one of the most widely used plants worldwide for its various pharmacological activities. The aim of this study was to isolate the potential cytotoxic secondary metabolites from the MeOH extract prepared from the roots of Glycyrrhiza glabra through bioactivity-guided isolation procedure and to elucidate their mechanisms of action. The crude MeOH extract as well as CHCl3 and EtOAc subextracts significantly inhibited cell proliferation on hepatocelullar (Huh7), breast (MCF7)...
Physicochemical and NMR relaxometric characterization of freeze and spray dried glycated soy proteins Taş, Ozan; Öztop, Halil Mecit; Department of Food Engineering (2019) Rare sugar is a type of a sugar group consisting of monosaccharides that is not widely found in nature as its name implies. D-psicose that is C-3 epimer of fructose is one of the rare sugars, and its sweetness is equivalent to 70% of the sweetness of sucrose. Researches showed that gylcation with sugars improves their physical and chemical properties. In this study, two different glycation techniques were conducted (freeze drying and spray drying) for soy proteins. In addition to D-Psicose, glycation was pe...
Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio Cilek, Betul; Luca, Alexandru; Hasırcı, Vasıf Nejat; Şahin, Serpil; Şümnü, Servet Gülüm (2012-10-01) 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,...
COMPARISON OF DIFFERENT ANTIOXIDANT ASSAYS FOR ESTIMATION OF ANTIOXIDANT POTENTIAL OF SELECTED FRUIT JUICE WASTE MATERIALS Gülenç, Barış Ege; Bayındırlı, Alev; Department of Food Engineering (2022-2-11) Fruit juice industry waste utilization includes several options that one of them extraction of bioactive compounds exhibiting antioxidant effect. In this study, ultrasound assisted extraction was applied to dried apple, sour cherry and grape pomaces by using ethanol, 50% aqueous ethanol and water solvents. For antioxidant capacity estimation of the extracts, DPPH•, ABTS•+, CUPRAC and FRAP assays were applied. The highest total phenolic contents were obtained for sour cherry and grape pomace 50% aqueous eth...

Citation Formats

D. DAG, M. KILERCIOGLU, and H. M. Öztop, “Physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 86–94, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35278.