Encapsulation of vitamin B12 using double emulsion as carrier

Date

2015-09-02

Author

Yüce Altuntaş, Özlem
Şümnü, Servet Gülüm
Şahin, Serpil

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URI

https://hdl.handle.net/11511/84890

Conference Name

XXIII International Conference on Bioencapsulation, (2 - 04 Eylül 2015)

Collections

Department of Food Engineering, Conference / Seminar

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Encapsulation of vitamin B12 using double emulsion as carrier September Özlem, Yüce Altuntaş; Şümnü, Servet Gülüm; Şahin, Serpil (2015-09-02)
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...
Encapsulation of Magnesium with Double Emulsion by Using Lentil Flour Kabakcı, Cansu; Şümnü, Servet Gülüm; Şahin, Serpil (2020-03-02)
Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes Kabakcı, Cansu; Şümnü, Servet Gülüm; Şahin, Serpil; Öztop, Halil Mecit (2021-01-01) © 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.Magnesium, a vital mineral for the human body, should be encapsulated before addition into foods to avoid the drawbacks related to chemical reactions. In this study, double emulsion entrapment was applied to protect magnesium. Different concentrations (15, 20, 25, 30%) of lentil flour were used as the hydrophilic surfactant, and high-speed homogenizer and ultrasonic homogenizer were applied as the...
Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices Narin, Ceren; Ertuğrul, Ülkü; Taş, Ozan; Şahin, Serpil; Öztop, Halil Mecit (Wiley, 2020-09-01) Plant-based proteins gained importance in recent years due to the increase in the awareness of healthy diet and in the consumption of plant-based foods. However, some features of plant-based proteins like the undesirable odor and flavor affect the sensorial properties of protein containing foods. Therefore, encapsulation of these proteins could be a good strategy to tackle with this problem. The objective of this study was to design microcapsules (beads) consisting of pea protein by using sodium alginate an...

Citation Formats

Ö. Yüce Altuntaş, S. G. Şümnü, and S. Şahin, “Encapsulation of vitamin B12 using double emulsion as carrier,” Delft, 2015, p. 158, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/84890.