Microcapsule characterization of phenolic powder obtained from strawberry pomace

Date

2018-04-13

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Şümnü, Servet Gülüm
Öztop, Halil Mecit

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https://hdl.handle.net/11511/76894

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Microcapsule characterization of phenolic powder obtained from strawberry pomace Çilek Tatar, Betül; Şümnü, Servet Gülüm; Öztop, Halil Mecit (Wiley, 2019-06-01) 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...
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Citation Formats

S. G. Şümnü and H. M. Öztop, “Microcapsule characterization of phenolic powder obtained from strawberry pomace,” 2018, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/76894.