Anthocyanins are of increasing interest for food applications due to their health benefits. However, their poor stability and susceptibility to unfavorable environmental conditions may limit their ...application. Microencapsulation offers enhanced stability and controlled release properties. The aim was designing an ultrasonic encapsulator with a variable frequency ultrasonic driver to encapsulate black carrot and mahaleb anthocyanins. First, a double‐channel variable frequency and power adjustable ultrasonic driver and atomizer head were designed. The cooled gelation technique was used to encapsulate anthocyanin in an alginate‐gelatin complex. Freeze‐drying and air‐drying techniques were used for drying of microcapsules. Encapsulation parameters were atomization frequency, alginate, and anthocyanin concentrations. The capsules were characterized by encapsulation efficiency, particle diameter, and controlled release rates. Controlled release tests were performed at two different temperatures and pH values. Encapsulation efficiency was 87%–95%, mean diameters were between 69 and 95 μm. Maximum release rates were obtained from freeze‐dried mahaleb anthocyanin capsules. Release rates increased with increasing temperature and pH values. In addition, the experimental results showed that the increase in the amount of alginate used in encapsulation decreased the release rate. Moreover, the results proved that the designed encapsulator can be used for encapsulation in fields such as food, pharmaceuticals, polymers, chemistry, and materials.
Setup of ultrasonic encapsulator with adjustable frequency.
In this study, calcium-alginate beads were produced and characterized by ionic gelation technique using three different copolymers (gum arabic (GA), κ-carrageenan (CG), guar gum (GG)), and seven ...different phenolic compounds (tannic acid, chlorogenic acid, gallic acid, p-coumaric acid, caffeic acid, naringin, and hesperidin). The effect of the viscosity of copolymer and water solubility of the phenolic compound on the size, shape, swelling, encapsulation efficiency (EE), loading capacity (LC), and production yield (PY) of the beads were investigated. In addition, the impact of the core material concentration in the calcium chloride solution on the EE was determined. The bead sizes increased by 6.8, 11.4, and 35.3 %, respectively, with the use of GA, CG, and GG. The EE of the beads ranged from 28.36 to 89.30 % and increased with increasing copolymer viscosity and decreasing water solubility of the phenolic compound. When the core material concentration difference between the alginate and calcium chloride solutions was reduced to zero, the EE of the gallic acid bead increased from 32.95 % to 89.05 %. The results of this study show that copolymer viscosity, the water solubility of core material, and the core material concentration difference between alginate and calcium solutions should be considered in ionic gelation applications.
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•Encapsulation efficiency increased with increasing hydrocolloid viscosity.•Encapsulation efficiency increased with decreasing water solubility of core material.•Concentration of core material in the gelling solution influenced the encapsulation efficiency.•Size, shape and swelling characteristics of alginate beads were determined.
Steady and dynamic shear properties of grape molasses having varying levels of starch (5%, 7.5%, and 10%) have been determined at 60 °C, 70 °C, and 80 °C. The consistency coefficient (
K
) and ...apparent viscosity (
η
50
) increased with the starch concentration and decreased with temperature. Similar behavior was also observed in storage modulus (
G′
), loss modulus (
G″
), complex modulus (
G*
), and complex viscosity (
η*
). The 5-hydroxymethylfurfural (HMF) content of mid-product mix decreased with the increase in the starch concentration. Hardness, gumminess, and chewiness values increased with the starch concentration and temperature. The HMF content of the final product increased with the increase in drying temperature and decreased as the starch concentration increased.
•The formation of furans and acrylamide was prevented by some extracts and phenolics.•Increasing of furans during the storage period was repressed.•Raw extracts of the plant materials were purified ...by solid phase extraction procedure.•Punicalagin was purified by preparative liquid chromatography is 97%.
Using a glucose–glycine and asparagine–fructose system as a Maillard reaction model, the effects of seven polyphenols and solid phase extracts of three plants on the formation of furans and acrylamide were investigated. The polyphenols and extracts were used in biscuit formulation and acrylamide formation was observed. They were used for the storage of the glycine–glucose model system at three different temperatures. The addition of some of the extracts and polyphenols significantly decreased furan formation to different extents. All phenolic compounds and plant extracts decreased in the range of 30.8–85% in the model system except for oleuropein, and all of them decreased in the range of 10.3–19.2% in biscuit. Total furan formation was inhibited by caffeic acid, punicalagin, epicatechin, ECE and PPE during storage. This study evaluated and found the inhibitory effect on the formation of furans and acrylamide in Maillard reactions by the use of some plant extracts and polyphenols.
Encapsulation of a hydrophilic extract was performed with complex coacervation and immobilization into the gel matrix to compare the encapsulation efficiency. Sodium alginate and gelatin suspensions ...containing different ratios of maltodextrin were selected as the wall material for cross‐linking and immobilization, respectively. Olive leaf extract was chosen as the core material. The mixtures were injected as droplets in the solution of calcium chloride and oil bath with syringe pump. Several characteristics including particle volume, swelling rate, microstructure and release profiles at gastric pH 1 and intestinal pH 7.4 at 20 and 37C of the gelled beads were determined. Encapsulation efficiency of cross‐linked and gelled beads were 31.12 ± 0.75 to 44.66 ± 0.78% and 94.28 ± 0.46 to 98.64 ± 1.08%, respectively. Statistical analysis of the results revealed that the effect of maltodextrin content on particle volumes, swelling rates and release rates was significant. Additionally, the release rate was significantly affected from temperature and pH.
Practical Applications
Oleuropein extraction process from olive leaf was performed effectively and practical according to the most of method. Therefore, it is available for analysis and large‐scale extraction processes. In process of encapsulation of hydrophilic compounds, low yield by cross‐linking and high efficiency by immobilization were demonstrated. And, some properties of the beads (encapsulation efficiency, particle size, swelling rate, microstructure and release profiles) which produced by immobilization were analyzed. The obtained data from this study is thought to be guiding for food industries, nutraceutics production and pharmacy. High efficient cross‐linking process for hydrophilic components could be improved.
Turkish hazel (
Corylus colurna
L.) is naturally distributed in southeast Europe, Anatolia, the Caucasus and Western Himalayas. In Turkey, there are many isolated populations in the Black Sea, ...Marmara, Aegean, and Central Anatolian Regions. Many of the small populations in Turkey are endangered. In this study, the morphological and chemical characteristics of Turkish hazelnut fruits collected from seven populations were researched. In this regard, considering the morphological characteristics of fruits and kernels, significant differences were observed between the populations. Length, width, thickness, and weight averages were 15.98 mm, 15.38 mm, 12.00 mm and 1.4651 g in the fruits, and 13.03 mm, 11.22 mm, 7.64 mm and 0.5047 g in the kernels, respectively. The average shell thickness was 1.92 mm, shell weight was 0.9604 g, and kernel ratio was 35.16%. Statistically significant differences were found out between the populations whose chemical contents were analyzed. As a result of the analysis, the average fat content, protein, starch, and ash were 64.1%, 15.9%, 10.2 g, and 2.5%, respectively. According to the averages in the obtained fatty acids, the main fatty acids were oleic acid (79.53%), linoleic acid (11.34%), palmitic acid (5.68%), and stearic acid (2.03%), while the rest of other oils were found in trace amounts. Overall, our results suggest that the information relating to morphological and chemical characteristics of Turkish hazelnut can be useful for discriminating among populations.
Medvjeđa lijeska (
Corylus colurna
L.) prirodno je rasprostranjena u jugoistočnoj Europi, Anatoliji, Kavkazu i zapadnoj Himalaji. U Turskoj postoje mnoge izolirane populacije ove vrste u regijama Crnog mora, Mramornog mora, Egeja i središnje Anatolije. Mnoge male populacije medvjeđe lijeske u Turskoj su ugrožene. U ovoj studiji istraživana su morfološka i kemijska svojstva lješnjaka prikupljenih iz sedam populacija na području Turske. Provedenim istraživanjem utvrđene su statistički značajne razlike između populacija s obzirom na morfološke karakteristike plodova i sjemenki. Prosječne vrijednosti za dužinu, širinu, debljinu i masu plodova bile su 16,04 mm, 15,38 mm, 12,00 mm i 1,4650 g te za dužinu, širinu, debljinu i masu sjemenke 13,03 mm, 11,21 mm, 7,64 mm i 0,5047 g. Prosječna debljina ljuske bila je 1,91 mm, težina ljuske 0,9603 g, a omjer jezgre 34,64%. Utvrđene su statistički značajne razlike između populacija čiji je kemijski sastav analiziran. Kao rezultat analize, prosječni sadržaj masti, proteina, škroba i pepela iznosio je 64,1%, 15,9%, 10,2 g, odnosno 2,5%. Prema prosjeku u dobivenim masnim kiselinama, glavne masne kiseline bile su oleinska (79,53%), linolna (11,34%), palmitinska (5,68%) i stearinska kiselina (2,03%), dok su ostale masti bile pronađena u tragovima. Naši rezultati upućuju na to da se morfološke i kemijske karakteristike plodova medvjeđe lijeske mogu uspješno koristiti za razlikovanje populacija.
•HMF occur during acid hydrolysation step of certain classical methods from some of food components.•In the traditional analysis method, amount of HMF increases with decreasing of sample amount.•Acid ...hydrolysis stage do not desorbed the HMF from protein.•In classical method, level of HMF is detected more than actual value depending on the food content.
Several techniques have been used for hydroxymethylfurfural (HMF) detection in foods. Most of these involve the protein hydrolysation step process to determine the presence of organic acid with heat treatment. The affinity and separability of HMF to/from some proteins were exhibited in this study. Also, the dependency of HMF level was determined in the presence of some substances such as reductive and non-reductive sugars, gums and polysaccharides due to high temperature and acidity during the hydrolysation stage. Consequently, the HMF levels of the samples were evaluated separately either by no treatment or by the acid-heat treated method. The HMF amount which was measured by the conventional method was found to be dependent on the sample amount. The binding capacity of HMF to casein was about 10% but did not bind to the gluten in the model system. However it was not released from the caseine by acid hydrolysation in the solvent.
In this paper, the convenience of encapsulation technique was investigated in terms of characterization of capsule, changing the volatile compounds and preservation biological activity throughout six ...months for black garlic (BG) by comparison with the aqueous extract which prepared from BG (stored at 4 °C) each analysis period. Besides, the genotoxic and antigenotoxic aspects of aqueous black garlic extract (BGE) and black garlic capsule (BGC) developed as a novel promising product were also researched. The S-allyl-L-cysteine (SAC) content, which is mostly known to be responsible for biological activity, was preserved in BGC during six months. The variety of volatile compound of BGC (2 compounds) was significantly reduced compared to BG (17 compounds) and BGE (7 compounds), which indicates that the extraction and encapsulation traps the undesirable odor. A significant decrease was observed for total phenolic content and antioxidant capacity (performed with DPPH and CUPric Reducing Antioxidant Capacity (CUPRAC)) of BGC with storage like BGE. In contrast, the values obtained with the ABTS method remained constant with storage. The antimicrobial activity (carried out on five Gram-positive bacteria, three Gram-negative bacteria and three yeasts) of BGC was preserved better than BGE. The treatment concentrations (50, 100, 200 μg/mL) of both BGE and BGC did not have a genotoxic effect and moreover they have antigenotoxic effects against mitomycin C on human lymphocyte cells. All these results implied that BGC can be good a candidate to increase the consumption of BG providing health benefits and functional supplement for food.
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•Black garlic capsule (BGC) preserved S-allyl-L-cysteine content during six months.•Total phenolic content and antioxidant activity of capsule were similar to extract.•Extract and capsule exhibited inhibition activity against all tested microorganisms.•No pungent odor of black garlic was observed in BGC which it makes more consumable.•Extract and capsule did not have a genotoxic effect on human lymphocyte cells.
Abstract Deer apple (Malus trilobata) fruit is present naturally in the Mediterranean region and can be used for many different purposes, such as consuming as fresh and dried fruits, using as herbal ...tea flavorings, making vinegar, and pickle. Also, it is traditionally used against various health problems like cholesterol, shortness of breath, diabetes, and hypertension. Many researchers have studied some properties of deer apple fruit, such as the ecology of the species, fruit and seed properties, body form, and phenology. In this study, besides pomological properties, the organic acid, phenolic compound, sugar, and aroma composition of the deer apple fruit were determined for the first time. Malic acid (27.5 mg/g) is the most abundant organic acid in deer apple, while fructose (351 mg/g) is the most abundant sugar. It was determined that the deer apple contains various phenolic compounds such as protocatechuic acid, chlorogenic acid, caffeic acid, epicatechin, rutin, and quercetin. Acetic acid, nonanal, hexanal, acetoin, acetaldehyde, n-octanal, hept-2(E)-enal are the most abundant aroma compounds.
