Microcapsule characterization of phenolic powder obtained from strawberry pomace

Date

2019-06-01

Author

Çilek Tatar, Betül
Şümnü, Servet Gülüm
Öztop, Halil Mecit

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Strawberry pomace, waste of strawberry (Fragaria x ananassa) juice, is widely produced in food industry, and contains natural phenolic compounds. In this study, microencapsulation of phenolic powder obtained from strawberry pomace was achieved using different combinations of maltodextrin (MD) and gum arabic (GA). Microcapsules were prepared using a high‐speed homogenizer (HSH) and a high‐pressure homogenizer (HPH). During HPH, 50 and 70 MPa were chosen as pressures with different process cycles (3, 5, and 7). The objective of this research was to study the effects of different coatings, encapsulation techniques (HSH and HPH), and parameters (pressures and process cycles) on microcapsules. Microcapsules obtained after HPH had the highest encapsulation efficiencies. Process cycle had no effect in D[50] and D[32] values. Applying 70 MPa pressure resulted in higher efficiencies and smaller particle sizes. Microcapsules coated with MD:GA ratio of 6:4, prepared by HPH 70 MPa with 5 cycles had the highest efficiency.

Subject Keywords

Food Science, General Chemistry, General Chemical Engineering

URI

https://hdl.handle.net/11511/41594

Journal

Journal of Food Processing and Preservation

DOI

https://doi.org/10.1111/jfpp.13892

Collections

Department of Food Engineering, Article

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Citation Formats

B. Çilek Tatar, S. G. Şümnü, and H. M. Öztop, “Microcapsule characterization of phenolic powder obtained from strawberry pomace,” Journal of Food Processing and Preservation, pp. 0–0, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/41594.