Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin

2018-07-01
The objective of this study was to investigate the effect of different coating materials for encapsulation of phenolic compounds extracted from onion skin. As coating material, maltodextrin (MD) was combined with gum Arabic (GA), casein, or whey protein concentrate (WPC) at different ratios (8:2 and 6:4). Encapsulation efficiency, antioxidant activity, particle size distribution, and heat stability were analyzed in freeze dried microcapsules. The encapsulation efficiency values were found to be highest with MD-casein combination coating material (84.39-89.15%). There was no significant difference between coating material types in terms of antioxidant activity (p > .05). Capsules with MD-protein combination coating material had the smallest Sauter mean diameter values. Usage of MD-casein combination as a coating material increased heat stability of capsules.
JOURNAL OF FOOD PROCESSING AND PRESERVATION

Suggestions

Microwave assisted extraction of phenolic compounds from tomato and sour cherry pomaces
Şimşek, Meriç; Şümnü, Servet Gülüm; Department of Food Engineering (2010)
The objective of this study was to compare microwave assisted extraction (MAE) and conventional extraction methods for the extraction of total phenolic compounds (TPC) from tomato and sour cherry pomace. Antiradical efficiency (AE) of the extracts and also the concentration of phenolic compounds were determined. In MAE, the effects of microwave power (400 and 700 W), solvent type (water, ethanol and ethanol-water mixture at 1:1 v/v), extraction time (8-20 min) and solvent to solid ratio (10, 20 and 30 ml/g)...
Investigation of sensory and instrumental methods to predict shelf-life of jelly gums
Tireki, Suzan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2017)
The main aim of this study was to correlate sensorial changes with instrumental techniques to predict shelf life during storage of jelly gums. Effects of glucose syrup:sucrose ratio, starch and gelatine content on quality and sensorial properties of jellies were investigated. Glucose syrup: sucrose ratio, starch and gelatine contents affected hardness significantly. Moisture content, water activity, total soluble solids, pH, springiness and gumminess was influenced by only glucose syrup:sucrose ratio. Moist...
The effects of hydrogen peroxide, gallic acid and resveratrol on growth and catalase production of aspergillus fumigatus
Doğan, Tunca; Ögel, Zümrüt Begüm; Department of Food Engineering (2008)
The aim of this study was to analyze the effect of hydrogen peroxide and selected phenolic compounds on growth and catalase production of Aspergillus fumigatus. As a result of growing A. fumigatus at different temperatures it was observed that, growth and catalase production of this species were highest at 37 °C. Catalase production was highest in the presence of 1 mM H2O2, yielding a significant 3 fold increase with respect to the control. Biomass was also increased by 1,44 fold with respect to the control...
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil
Karademir, Yesim; GÖKMEN, VURAL; Öztop, Halil Mecit (Elsevier BV, 2019-07-01)
This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 degrees C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal ox...
The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds
Akdeniz, Busra; Sumnu, Gulum; Şahin, Serpil (2017-01-01)
In this study, the effect of coating material and core to coating ratio on the encapsulation of phenolic compounds extracted from the onion skin was investigated. As coating material maltodextrin and gum arabic at different ratios were chosen (10:0, 6:4 and 8:2). The core to coating ratios were 1:10 and 1:20. The microcapsules were prepared with high speed homogenizer at 10000 rpm for 10 min. The freeze dried microcapsules were analysed in terms of encapsulation efficiency, antioxidant activity and particle...
Citation Formats
B. AKDENIZ, S. G. Şümnü, and S. Şahin, “Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 0–0, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/42708.