Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization

Date

2017-01-01

Author

Akbas, Elif
KILERCIOGLU, Mete
ONDER, Ozge Nur
Köker, Alperen
Soyler, Betul
Öztop, Halil Mecit

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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 0.30 and 0.06 mg 2-diphenyl-1-picrylhydrazyl (DPPH)/g powder and phenolic content was 3.52-2.28 mg gallic acid equivalent (GAE)/g powder. Encapsulated powders showed good stability in gastric juice and had 62% higher phenolic content compared to the intestinal fluid within 10 min digestion. Phenolic content of powders was also protected against thermal treatment at 40 degrees C, 55 degrees C and 70 degrees C. Kinetic parameters for degradation of the phenolics were well estimated (R-2 >= 0.85) using fractional conversion model.

Subject Keywords

Phenolics, Antioxidant activity, Digestion, Encapsulation, Wheatgrass

URI

https://hdl.handle.net/11511/43042

Journal

JOURNAL OF FUNCTIONAL FOODS

DOI

https://doi.org/10.1016/j.jff.2016.11.010

Collections

Department of Food Engineering, Article

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Citation Formats

E. Akbas, M. KILERCIOGLU, O. N. ONDER, A. Köker, B. Soyler, and H. M. Öztop, “Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization,” JOURNAL OF FUNCTIONAL FOODS, pp. 19–27, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/43042.