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dc.contributor.authorTOPRAKÇI YÜKSEL, İREM
dc.contributor.authorŞAHİN SEVGİLİ, SELİN
dc.contributor.authorTORUN, MEHMET
dc.date.accessioned2023-10-10T11:47:48Z
dc.date.available2023-10-10T11:47:48Z
dc.date.issued2023
dc.identifier.citationTOPRAKÇI YÜKSEL İ., TORUN M., ŞAHİN SEVGİLİ S., "Encapsulation of plum biowaste extract: design of alginate beads by response surface approach", JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.17, sa.3, ss.2676-2687, 2023
dc.identifier.issn2193-4126
dc.identifier.otherav_1a6807bb-bac5-46ff-b9a6-ee0563fbce31
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/189916
dc.identifier.urihttps://doi.org/10.1007/s11694-023-01826-7
dc.description.abstractThe aim of this study is to recommend a preserving method of a natural plant extract for further food applications. Plum peel extract was used as active material source, and extracted by automatic solvent extraction. Ionic gelation was used to encapsulate the plum peel extract in alginate beads. The process was subjected to Box-Behnken design of response surface method (Box-Behnken-RSM). The conditions of CaCl2 concentration, sodium alginate concentration and hardening time for the ionic gelation system was optimized to obtain the best responses (encapsulation efficiency and antioxidant activity). 15% CaCl2, 1.44% alginate and 18 min were the best conditions for the highest encapsulation efficiency (EE) in terms of total phenolic content (TPC) and antioxidant activity of the capsules. In vitro DPPH (2,2-diphenyl-1-picrylhydrazyl) assay was applied in order to measure the antioxidant activity of the beads. Furthermore, stereo-microscope and scanning electron microscopy (SEM) were also used to analyze the morphology of the alginate beads. When the morphology of the obtained capsules was examined, it was observed that they were perfect sphere. However, it was determined that the samples were slightly far from perfect sphericity in the shape analysis.
dc.language.isoeng
dc.subjectYaşam Bilimleri
dc.subjectZiraat
dc.subjectYemek bilimi
dc.subjectGıda Mühendisliği
dc.subjectMühendislik ve Teknoloji
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleEncapsulation of plum biowaste extract: design of alginate beads by response surface approach
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
dc.contributor.departmentİstanbul Üniversitesi-Cerrahpaşa , Mühendislik Fakültesi , Kimya Mühendisliği Bölümü
dc.identifier.volume17
dc.identifier.issue3
dc.identifier.startpage2676
dc.identifier.endpage2687
dc.contributor.firstauthorID4313652


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