Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract

Mondher Mzoughi*, Evren Demircan, Osman Yagiz Turan, Ebru Firatligil, Beraat Ozcelik

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Araştırma sonucu: ???type-name???Makalebilirkişi

3 Atıf (Scopus)

Özet

The objective of this study is to optimize a new extraction method of plum peels phenolics and its application in food industries, based on the microwave-assisted extraction (MAE) of phenolic compounds followed by their encapsulation by spray drying. Maltodextrin percentage in the coating material (30–70%), coating to core ratio (2:1–4:1) and air inlet temperature (130–190 °C) were selected as the independent variables according to a Box Behnken design, and their effects on response variables (encapsulation yield, encapsulation efficiency and moisture content) were evaluated. Optimum conditions were a maltodextrin percentage of 60%, a coating to core ratio of 4:1 and an inlet temperature of 190 °C. Under these conditions, the experimental response variables were an encapsulation efficiency of 94.64%, an encapsulation yield of 76.97% and a moisture content of 1.29% and were in strong agreement with predicted values. Detailed physicochemical analyses revealed that the optimum microcapsules had the high solubility and encapsulation efficiency, acceptable electrical and thermal stability and good morphological structure. Microcapsules color and antioxidant capacity were preserved during storage. These findings suggest the effectiveness of the optimized spray drying process for producing high quality microcapsules and the possibility of their use in functional foods or pharmaceutical products.

Orijinal dilİngilizce
Sayfa (başlangıç-bitiş)3753-3773
Sayfa sayısı21
DergiJournal of Food Measurement and Characterization
Hacim17
Basın numarası4
DOI'lar
Yayın durumuYayınlandı - Ağu 2023

Bibliyografik not

Publisher Copyright:
© 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Finansman

This work is supported by a scientific research project (BAP; Bilimsel Araştirma Projeleri) from Istanbul Technical University with the Number MDK-2020-42735. This work was supported by ITU BAP Project (Istanbul Technical University, Scientific Research Projects Department) with the Grant Number MDK-2020-42735.

FinansörlerFinansör numarası
Istanbul Teknik ÜniversitesiMDK-2020-42735
Bilimsel Araştırma Projeleri Birimi, İstanbul Teknik Üniversitesi

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