Encapsulation of rosemary essential oil

Encapsulation protects sensitive food ingredients against oxygen, heat, moisture, pH and it masks the unwanted taste of nutrients. The objective of the study was to encapsulate the rosemary essential oil in micron size and to find the optimum coating material formulation by investigating the physicochemical properties and storage stability of microcapsules. In the capsule preparation two different ratios of whey protein concentrate (WP) and maltodextrin (MD) (1:3 and 3:1), three different core to coating ratios (1:40, 1:20 and 1:10) and two different dextrose equivalent (DE) MD (DE:13-17 and DE:4-7) were used. Emulsions were analyzed for their particle size distributions and freeze dried capsules were analyzed for their drying efficiencies, encapsulation efficiencies, surface morphologies, and concentrations of 1,8-cineole during storage. Increasing WP:MD ratio was found to increase both drying and encapsulation efficiencies. Also, capsules having core to coating ratio of 1:20 and MD with DE:13-17 gave the highest drying and encapsulation efficiency values. Changing DE value of MD did not have any significant effect on particle size distributions and surface morphologies of the capsules. Lastly, encapsulation was found to be an effective method for increasing the storage stability of 1,8-cineole.


Encapsulation of rosemary essential oil
Turasan, Hazal; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2014)
Encapsulation protects sensitive food ingredients against oxygen, heat, moisture and pH until they are released to the system. In addition, it can mask the unwanted taste of nutrients that are added to the foods for fortification purposes. The studies about encapsulation of essential oils in micro or nano-size are very much limited. The objective of the study was to encapsulate the rosemary essential oil in micron size and to find the optimum coating material formulation by investigating the physicochemical...
Encapsulation of vitamin B1 using double emulsion method
Yüce Altuntaş, Özlem; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2016)
The main objective of the study was to encapsulate Vitamin B1 in the inner aqueous phase of water-in-oil-in-water (W/O/W) type double emulsion containing hazelnut oil as oil phase and to transfer it to food products for enrichment. It was also aimed to replace the synthetic Polyglycerol Polyricinoleate (PGPR) with lecithin and to study the influence of homogenization methods on double emulsion characteristics. The expected type of emulsion, water in oil (W/O), could not be obtained by using only lecithin so...
Applicability of optimised in-vessel food waste composting for windrow systems
Çekmecelioğlu, Deniz; Graves, RE; Davitt, NH (Elsevier BV, 2005-08-01)
The presence of pathogens in various organic wastes requires careful attention to the composting process to minimise the chance of their survival. An optimised composting mixture from previous in-vessel composting studies (50% food waste, 40% manure, and 10% bulking agent) was evaluated using windrow composting. Conventional layering and mixing methods were used for constructing the windrows. Temperature was monitored as the indication of the efficiency of composting. Initial and final physico-chemical char...
Detoxification of aflatoxin B1 in peanut meal by heating and gamma irradiation
Aygün, Şükran Gizem; Bozoğlu, Faruk; Şensoy, İlkay; Department of Food Engineering (2015)
Aflatoxin is one type of mycotoxin, which is synthesized by some molds as by-products under certain conditions and needed to be controlled because of several health risks when present in foods and feeds. Due to these health related effects, prevention of aflatoxin in food and feed is essential. According to the Turkish Food Codex Communiqué on Undesirable Substances in Feed, the maximum limit of aflatoxin B1 in feed materials is defined as 0.02 ppm. In case of unavoidable aflatoxin contamination, there are ...
Encapsulation of wheat germ oil
Yazıcıoğlu, Başak; Şahin, Serpil; Şomnu, Gülüm; Department of Food Engineering (2013)
Wheat germ oil is a rich source of omega 3 and omega 6, octacosanol and tocopherol which has vitamin E activity. Due to these properties it is beneficial for health but it is prone to oxidation in free form. The aim of this study was to encapsulate wheat germ oil in micron size and determine the best encapsulation conditions by analysing encapsulation efficiency, particle size distribution and surface morphology of the capsules. The effects of core to coating ratio, coating materials ratio and ultrasonicati...
Citation Formats
H. Turasan, S. Şahin, and S. G. Şümnü, “Encapsulation of rosemary essential oil,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 112–119, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38059.