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ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU

Yıl 2022, Cilt: 47 Sayı: 1, 107 - 120, 23.12.2021

Keziban Kübra Güngör Gülderen Coşgun Merve Özdemir Mehmet Torun

https://doi.org/10.15237/gida.GD21129
Cited By: 2

Öz

Bu çalışmada, ülkemizde yetiştirilen zerdeçal rizomlarından fenolik madde ekstraksiyonunda ultrases desteğinin ekstraksiyon süre ve sıcaklığına etkisi araştırılmış, zerdeçal ekstraktının püskürterek kurutma yöntemi ile enkapsülasyonunda bazı işlem parametrelerinin optimizasyonu gerçekleştirilmiştir. Toplam fenolik bileşen miktarının belirlenebilmesi amacıyla geleneksel ekstraksiyon üç farklı sıcaklık (55, 75 ve 95°C) ve dört farklı sürede (15, 30, 45 ve 60 dak.) gerçekleştirilirken, ultrases destekli ekstraksiyon ise; 25°C sıcaklıkta, altı farklı sürede (0.5, 1, 2, 3, 4 ve 5 dak.) gerçekleştirilmiştir. Toplam fenolik madde miktarının en yüksek miktarda (1436.68 mg GAE/100 g KM) elde edildiği koşullarda (ultrases destekli, 25°C ve 2 dak.) üretilen zerdeçal ekstraktı maltodekstin ve modifiye nişasta kullanılarak püskürterek kurutma yöntemiyle enkapsüle edilmiş, toplam fenolik madde miktarı, kurutma verimi, Carr indeks, Hue açısı ve çözünürlük değerleri kullanılarak optimum işlem şartları belirlenmiştir. Taşıyıcı materyal olarak %15 maltodekstrin ve %5 modifiye nişasta karışımının kullanılmasıyla 156°C hava giriş sıcaklığında gerçekleştirilen işlem, optimum enkapsülasyon koşulu olarak belirlenmiştir.

Anahtar Kelimeler

Zerdeçal (Curcuma longa L.) ultrases ekstraksiyon püskürterek kurutma toplam fenolik içeriği

Kaynakça

  • Aniesrani Delfiya, D. S., Thangavel, K., Natarajan, N., Kasthuri, R., Kailappan, R. (2015). Microencapsulation of turmeric oleoresin by spray drying and in vitro release studies of microcapsules. Journal of Food Process Engineering, 38(1): 37–48, doi: 10.1111/jfpe.12124.
  • Balcı-Torun, F. (2019). Farklı enkapsülasyon yöntemleri kullanılarak elde edilen aroma kapsüllerinin depolama stabilitesinin ve gıda katkı maddesi olarak kullanımının araştırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Antalya, Türkiye, 182 s.
  • Banožić, M., Babić, J., Jokić, S. (2020). Recent advances in extraction of bioactive compounds from tobacco industrial waste-a review. Industrial Crops and Products, 144, doi: 10.1016/j.indcrop.2019.112009.
  • Bhandari, B. R., Dumoulin, E. D., Richard, H. M. J., Noleau, I., Lebert, A. M. (1992). Flavor encapsulation by spray drying: application and linalyl acetate. Food Reviews International, 57 (1): 217–221, doi: 10.1111/j.1365-2621.1992.tb05459.x.
  • Bhandari, B.R., Datta, N., Howes, T. (1997). Problems associated with spray drying of sugar-rich foods. Drying Technology, 15(2): 671-684, doi: 10.1080/07373939708917253.
  • Beristain, C., Garcia, H., Vernon-Carter, E. (2001). Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum. LWT-Food Science and Technology, 34 (6): 398-401, doi: 10.1006/fstl.2001.0779.
  • Bucurescu, A., Blaga, A.C., Estevinho, B. N., Rocha, F. (2018). Microencapsulation of Curcumin by a Spray-Drying Technique Using Gum Arabic as Encapsulating Agent and Release Studies. Food and Bioprocess Technology, 11(10): 1795–1806, doi: 10.1007/s11947-018-2140-3.
  • Cano-Higuita, D. M., Vélez, H. A. V., Telis, V. R. N. (2015). Microencapsulation of turmeric oleoresin in binary and ternary blends of gum Arabic, maltodextrin and modified starch, Ciencia e Agrotecnologia, 39(2): 173–182, doi: 10.1590/S1413-70542015000200009.
  • Carneiro, H. C. F., Tonon, R.V., Grosso, C. R. F., Hubinger, M. D. (2013). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering, 115(4): 443–451, doi: 10.1016/j.jfoodeng.2012.03.033.
  • Carr, R.L. (1965). Evaluating flow properties of solids. Chemical Engineering, 72: 163-168.
  • Coronel-Delgado, A. Y., Ciro-Velásquez, H. J., Restrepo-Molina, D. A. (2017). Secado por aspersión de extractos líquidos de cúrcuma: Evaluación del proceso y propiedades de calidad del producto. Ingeniería y Competitividad, 19(1): 219, doi: 10.25100/iyc.v19i1.2146.
  • Cortés-rojas, D. F., Souza, C. R. F., Olivera, W. P. (2014). Chemical Engineering Research and Design Optimization of spray drying conditions for production of Bidens pilosa L . dried extract. Chemical Engineering Research and Design, 93: 366–376, doi: 10.1016/j.cherd.2014.06.010.
  • Ferreira, S., Piovanni, G. M. O., Malacrida, C. R., Nicoletti, V. R. (2019). Influence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin. Emirates Journal of Food and Agriculture, 31(7): 491–500, doi: 10.9755/ejfa.2019.v31.i7.1968.
  • Hailemichael, G., Zakir, M. (2021). Pre- and post-harvest practices influencing yield and quality of turmeric (Curcuma longa L.) in Southwestern Ethiopia: A review. African Journal of Agricultural Research, 17(8): 1096–1105, doi: 10.5897/ajar2020.15409.
  • Ghandehari Yazdi, A. P., Barzegar, M., Sahari, M. A., Gavlighi, H. A. (2021). Encapsulation of pistachio green hull phenolic compounds by spray drying. Journal of Agricultural Science and Technology, 23(1): 51–64.
  • Goëlo, V., Chaumun, M., Goncalves, A., Estevinho, B. N., Lepaba, F. R. (2020). Polysaccharide-based delivery systems for curcumin and turmeric powder encapsulation using a spray-drying process. Powder Technology, 370: 137–146, doi: 10.1016/j.powtec.2020.05.016.
  • Gomes, J. V. P., Oliveira, L. A., Francisquini, J. A., Anunciação, P. C., Stephani, R., Oliveira, L. F., Perrone Í. T., Carvalho, A. F., Lucia, C. M. D. (2020). Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying. Journal of Food Processing and Preservation, 45(2): 1–8, doi: 10.1111/jfpp.15141.
  • Güngör, K. K. (2021). Balkabağı kabuğundan çevre dostu yöntemler kullanılarak β-karoten ekstraksiyonu ve elde edilen ekstraktın farklı yöntemlerle enkapsülasyonu. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 69 s.
  • Koç, M. (2015). Farklı kurutma yöntemleri ile bal tozu üretim koşullarının optimize edilmesi ve depolama stabilitesinin belirlenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, İzmir, 202 s.
  • Komonsing, N., Khuwijitjaru, P., Nagle, M., Müller, J., Mahayothee, B. (2021). Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2021.110695.
  • Köprüalan, Ö., İlter, I., Akyıl, S., Koç, M., Kaymak Ertekin, F. (2021). Improving the stability of oily turmeric extract by microencapsulation using spray drying technique. Journal of Dispersion Science and Technology, doi: 10.1080/01932691.2021.1929290.
  • Kshirsagar, A. C., Yenge, V. B., Sarkar, A., Singhal, R. S. (2009). Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent microencapsulation. Food Chemistry, 113(4): 1139–1145, doi: 10.1016/j.
  • Liu, W., Chen, X. D., Cheng, Z. (2016). On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying. Journal of Food Engineering, 169: 189–195, doi: 10.1016/j.jfoodeng.2015.08.034.
  • Mathew, D., Hsu, W. L. (2018). Antiviral potential of curcumin. Journal of Functional Foods, 40: 692–699, doi: 10.1016/j.jff.2017.12.017.
  • Myers R. H., Montgomery D. C., Anderson-Cook, C. M. (2011). Response Surface Methodology : Process and Product Optimization Using Designed Experiments. 3th Edition, John Wiley & Sons, Inc., New York.
  • Nisar, T., Iqbal, M., Raza, A., Safdar, M., Iftikhar, F., Waheed, M. (2015). Estimation of Total Phenolics and Free Radical Scavenging of Turmeric (Curcuma longa). American-Eurasian J. Agric. & Environ. Sci, 15(7): 1272–1277, doi: 10.5829/idosi.aejaes.2015.15.7.9527.
  • Özgüner-Kabak, M. (2019). Meyan kökünde bulunan bazı biyoaktif bileşenlerin ekstraksiyonu üzerine farklı yöntemlerin etkisinin araştırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 70 s.
  • Papillo, V. A., Arlorioa, M., Locatellia, M., Fusob, L., Pellegrini, N., Foglianod, V. (2019). In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices. Journal of Functional Foods, 59: 156–163, doi: 10.1016/j.jff.2019.05.031.
  • Patel, S. S., Pushpadass, H. A., Franklin, M. E. E., Battula, S. N., Vellingiri, P. (2021). Microencapsulation of curcumin by spray drying: Characterization and fortification of milk. Journal of Food Science and Technology, doi: 10.1007/s13197-021-05142-0.
  • Sablania, V., Bosco, S. J. D. (2018). Optimization of spray drying parameters for Murraya koenigii (Linn) leaves extract using response surface methodology. Powder Technology, 335: 35–41, doi: 10.1016/j.powtec.2018.05.009.
  • Sana, S., Arshad, M. U., Saeed, F., Ahmad, R. S., Imran, A., Tufail, T. (2019). Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile. Int. J. Biosci, 15(4): 178-187, doi: 10.12692/ijb/15.4.178-187.
  • Singh, R., Feroze, S.M., Kumar, S., (2020). Production of Turmeric in North East Hill Region of India: A Value Chain Analysis. Indian Journal of Agricultural Economics, 75(4): 359-374.
  • Škerget, M., Kotnik, P., Hadolin, M., Hraš, A. R., Simonič, M., & Knez, Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry, 89(2): 191–198, doi: 10.1016/j.foodchem.2004.02.025.
  • Şahin Nadeem, H., Torun, M., Özdemir, F. (2011). Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT - Food Science and Technology, 44(7): 1626–1635, doi: 10.1016/j.lwt.2011.02.009.
  • Tanvir, E. M., Hossen, M. S., Hossain, M. F., Afroz, R., Gan, S. H., Khalil, M. I., Karim, N. (2017). Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh. Journal of Food Quality, 1-8, doi: 10.1155/2017/8471785.
  • Tasova, M., Özkurt, M. (2018). Korunga ( Onobrychis sativa L .) Tohumlu ğunun Bazı Biyoteknik ve Renk Özelliklerinin Belirlenmesi. International Journal of Life Sciences and Biotechnology, 1(2): 48–58, doi: 10.38001/ijlsb.475100.
  • Tayyem, R. F., Heath, D.D., Al-Delaimy, W. K., Rock, C.L. (2006). Curcumin content of turmeric and curry powders. Nutrition and Cancer, 55(2): 126–131, doi: 10.1207/s15327914nc5502_2.
  • Tsali, A., Goula, A. M. (2018). Valorization of grape pomace : Encapsulation and storage stability of its phenolic extract. Powder Technology, 340: 194–207. doi: 10.1016/j.powtec.2018.09.011.
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  • Yang, Q. Q., Chenga, L. Z., Zhangb, T., Yaronc, S., Jiangd, H. X., Suia, Z. Q., Corkea, H. (2020). Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa). Industrial Crops and Products, 152: 1-8, doi: 10.1016/j.indcrop.2020.112561.
  • Zhang, N., Li, H., Jia, J., He, M. (2015). Anti-inflammatory effect of curcumin on mast cell-mediated allergic responses in ovalbumin-induced allergic rhinitis mouse. Cellular Immunology, 298(1–2): 88–95, doi: 10.1016/j.cellimm.2015.09.010.

INFLUENCE OF ULTRASOUND TREATMENT ON TURMERIC AQUEOUS EXTRACTION AND OPTIMIZATION OF THE SPRAY DRYING CONDITIONS FOR ENCAPSULATION OF THE OBTAINED EXTRACT

Yıl 2022, Cilt: 47 Sayı: 1, 107 - 120, 23.12.2021

Keziban Kübra Güngör Gülderen Coşgun Merve Özdemir Mehmet Torun

https://doi.org/10.15237/gida.GD21129
Cited By: 2

Öz

In this study, the effect of ultrasound assisted extraction on time and temperature for phenolic extraction from turmeric rhizomes grown in our country was investigated, and some process parameters were optimized in the encapsulation of turmeric extract by spray drying method. For this purpose, conventional extraction at three different temperatures (55, 75 and 95ºC) and four different times (15, 30, 45 and 60 min.), ultrasound assisted extraction at 25 °C in six different times (0.5, 1, 2, 3, 4 and 5 min.) was performed to determine the total amount of pheolic substance in the extracts. Turmeric extract, obtained under conditions (ultrasound assisted, 25°C and 2 min.) with the highest amount of total phenolic substance (1436.68 mg GAE/100 g DM), was encapsulated by spray drying method using maltodextin and modified starch, and optimum processing conditions were determined by using total phenolic content, drying yield, Carr index, Hue angle and solubility values. Mixture of 15% maltodextrin and 5% modified starch as carrier material, also 156°C air inlet temperature was determined as optimum conditions.

Anahtar Kelimeler

Turmeric (Curcuma longa L.) ultrasound extraction spray drying total phenolic content

Kaynakça

  • Aniesrani Delfiya, D. S., Thangavel, K., Natarajan, N., Kasthuri, R., Kailappan, R. (2015). Microencapsulation of turmeric oleoresin by spray drying and in vitro release studies of microcapsules. Journal of Food Process Engineering, 38(1): 37–48, doi: 10.1111/jfpe.12124.
  • Balcı-Torun, F. (2019). Farklı enkapsülasyon yöntemleri kullanılarak elde edilen aroma kapsüllerinin depolama stabilitesinin ve gıda katkı maddesi olarak kullanımının araştırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Antalya, Türkiye, 182 s.
  • Banožić, M., Babić, J., Jokić, S. (2020). Recent advances in extraction of bioactive compounds from tobacco industrial waste-a review. Industrial Crops and Products, 144, doi: 10.1016/j.indcrop.2019.112009.
  • Bhandari, B. R., Dumoulin, E. D., Richard, H. M. J., Noleau, I., Lebert, A. M. (1992). Flavor encapsulation by spray drying: application and linalyl acetate. Food Reviews International, 57 (1): 217–221, doi: 10.1111/j.1365-2621.1992.tb05459.x.
  • Bhandari, B.R., Datta, N., Howes, T. (1997). Problems associated with spray drying of sugar-rich foods. Drying Technology, 15(2): 671-684, doi: 10.1080/07373939708917253.
  • Beristain, C., Garcia, H., Vernon-Carter, E. (2001). Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum. LWT-Food Science and Technology, 34 (6): 398-401, doi: 10.1006/fstl.2001.0779.
  • Bucurescu, A., Blaga, A.C., Estevinho, B. N., Rocha, F. (2018). Microencapsulation of Curcumin by a Spray-Drying Technique Using Gum Arabic as Encapsulating Agent and Release Studies. Food and Bioprocess Technology, 11(10): 1795–1806, doi: 10.1007/s11947-018-2140-3.
  • Cano-Higuita, D. M., Vélez, H. A. V., Telis, V. R. N. (2015). Microencapsulation of turmeric oleoresin in binary and ternary blends of gum Arabic, maltodextrin and modified starch, Ciencia e Agrotecnologia, 39(2): 173–182, doi: 10.1590/S1413-70542015000200009.
  • Carneiro, H. C. F., Tonon, R.V., Grosso, C. R. F., Hubinger, M. D. (2013). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering, 115(4): 443–451, doi: 10.1016/j.jfoodeng.2012.03.033.
  • Carr, R.L. (1965). Evaluating flow properties of solids. Chemical Engineering, 72: 163-168.
  • Coronel-Delgado, A. Y., Ciro-Velásquez, H. J., Restrepo-Molina, D. A. (2017). Secado por aspersión de extractos líquidos de cúrcuma: Evaluación del proceso y propiedades de calidad del producto. Ingeniería y Competitividad, 19(1): 219, doi: 10.25100/iyc.v19i1.2146.
  • Cortés-rojas, D. F., Souza, C. R. F., Olivera, W. P. (2014). Chemical Engineering Research and Design Optimization of spray drying conditions for production of Bidens pilosa L . dried extract. Chemical Engineering Research and Design, 93: 366–376, doi: 10.1016/j.cherd.2014.06.010.
  • Ferreira, S., Piovanni, G. M. O., Malacrida, C. R., Nicoletti, V. R. (2019). Influence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin. Emirates Journal of Food and Agriculture, 31(7): 491–500, doi: 10.9755/ejfa.2019.v31.i7.1968.
  • Hailemichael, G., Zakir, M. (2021). Pre- and post-harvest practices influencing yield and quality of turmeric (Curcuma longa L.) in Southwestern Ethiopia: A review. African Journal of Agricultural Research, 17(8): 1096–1105, doi: 10.5897/ajar2020.15409.
  • Ghandehari Yazdi, A. P., Barzegar, M., Sahari, M. A., Gavlighi, H. A. (2021). Encapsulation of pistachio green hull phenolic compounds by spray drying. Journal of Agricultural Science and Technology, 23(1): 51–64.
  • Goëlo, V., Chaumun, M., Goncalves, A., Estevinho, B. N., Lepaba, F. R. (2020). Polysaccharide-based delivery systems for curcumin and turmeric powder encapsulation using a spray-drying process. Powder Technology, 370: 137–146, doi: 10.1016/j.powtec.2020.05.016.
  • Gomes, J. V. P., Oliveira, L. A., Francisquini, J. A., Anunciação, P. C., Stephani, R., Oliveira, L. F., Perrone Í. T., Carvalho, A. F., Lucia, C. M. D. (2020). Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying. Journal of Food Processing and Preservation, 45(2): 1–8, doi: 10.1111/jfpp.15141.
  • Güngör, K. K. (2021). Balkabağı kabuğundan çevre dostu yöntemler kullanılarak β-karoten ekstraksiyonu ve elde edilen ekstraktın farklı yöntemlerle enkapsülasyonu. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 69 s.
  • Koç, M. (2015). Farklı kurutma yöntemleri ile bal tozu üretim koşullarının optimize edilmesi ve depolama stabilitesinin belirlenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, İzmir, 202 s.
  • Komonsing, N., Khuwijitjaru, P., Nagle, M., Müller, J., Mahayothee, B. (2021). Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2021.110695.
  • Köprüalan, Ö., İlter, I., Akyıl, S., Koç, M., Kaymak Ertekin, F. (2021). Improving the stability of oily turmeric extract by microencapsulation using spray drying technique. Journal of Dispersion Science and Technology, doi: 10.1080/01932691.2021.1929290.
  • Kshirsagar, A. C., Yenge, V. B., Sarkar, A., Singhal, R. S. (2009). Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent microencapsulation. Food Chemistry, 113(4): 1139–1145, doi: 10.1016/j.
  • Liu, W., Chen, X. D., Cheng, Z. (2016). On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying. Journal of Food Engineering, 169: 189–195, doi: 10.1016/j.jfoodeng.2015.08.034.
  • Mathew, D., Hsu, W. L. (2018). Antiviral potential of curcumin. Journal of Functional Foods, 40: 692–699, doi: 10.1016/j.jff.2017.12.017.
  • Myers R. H., Montgomery D. C., Anderson-Cook, C. M. (2011). Response Surface Methodology : Process and Product Optimization Using Designed Experiments. 3th Edition, John Wiley & Sons, Inc., New York.
  • Nisar, T., Iqbal, M., Raza, A., Safdar, M., Iftikhar, F., Waheed, M. (2015). Estimation of Total Phenolics and Free Radical Scavenging of Turmeric (Curcuma longa). American-Eurasian J. Agric. & Environ. Sci, 15(7): 1272–1277, doi: 10.5829/idosi.aejaes.2015.15.7.9527.
  • Özgüner-Kabak, M. (2019). Meyan kökünde bulunan bazı biyoaktif bileşenlerin ekstraksiyonu üzerine farklı yöntemlerin etkisinin araştırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 70 s.
  • Papillo, V. A., Arlorioa, M., Locatellia, M., Fusob, L., Pellegrini, N., Foglianod, V. (2019). In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices. Journal of Functional Foods, 59: 156–163, doi: 10.1016/j.jff.2019.05.031.
  • Patel, S. S., Pushpadass, H. A., Franklin, M. E. E., Battula, S. N., Vellingiri, P. (2021). Microencapsulation of curcumin by spray drying: Characterization and fortification of milk. Journal of Food Science and Technology, doi: 10.1007/s13197-021-05142-0.
  • Sablania, V., Bosco, S. J. D. (2018). Optimization of spray drying parameters for Murraya koenigii (Linn) leaves extract using response surface methodology. Powder Technology, 335: 35–41, doi: 10.1016/j.powtec.2018.05.009.
  • Sana, S., Arshad, M. U., Saeed, F., Ahmad, R. S., Imran, A., Tufail, T. (2019). Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile. Int. J. Biosci, 15(4): 178-187, doi: 10.12692/ijb/15.4.178-187.
  • Singh, R., Feroze, S.M., Kumar, S., (2020). Production of Turmeric in North East Hill Region of India: A Value Chain Analysis. Indian Journal of Agricultural Economics, 75(4): 359-374.
  • Škerget, M., Kotnik, P., Hadolin, M., Hraš, A. R., Simonič, M., & Knez, Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry, 89(2): 191–198, doi: 10.1016/j.foodchem.2004.02.025.
  • Şahin Nadeem, H., Torun, M., Özdemir, F. (2011). Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT - Food Science and Technology, 44(7): 1626–1635, doi: 10.1016/j.lwt.2011.02.009.
  • Tanvir, E. M., Hossen, M. S., Hossain, M. F., Afroz, R., Gan, S. H., Khalil, M. I., Karim, N. (2017). Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh. Journal of Food Quality, 1-8, doi: 10.1155/2017/8471785.
  • Tasova, M., Özkurt, M. (2018). Korunga ( Onobrychis sativa L .) Tohumlu ğunun Bazı Biyoteknik ve Renk Özelliklerinin Belirlenmesi. International Journal of Life Sciences and Biotechnology, 1(2): 48–58, doi: 10.38001/ijlsb.475100.
  • Tayyem, R. F., Heath, D.D., Al-Delaimy, W. K., Rock, C.L. (2006). Curcumin content of turmeric and curry powders. Nutrition and Cancer, 55(2): 126–131, doi: 10.1207/s15327914nc5502_2.
  • Tsali, A., Goula, A. M. (2018). Valorization of grape pomace : Encapsulation and storage stability of its phenolic extract. Powder Technology, 340: 194–207. doi: 10.1016/j.powtec.2018.09.011.
  • Vidović, S. S., Vladić, J. Z., Vaštag, Ž. G., Zeković, Z. P., Popović, L. M. (2014). Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique. Powder Technology, 258, 209–215, doi: 10.1016/j.powtec.2014.03.038.
  • Yang, Q. Q., Chenga, L. Z., Zhangb, T., Yaronc, S., Jiangd, H. X., Suia, Z. Q., Corkea, H. (2020). Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa). Industrial Crops and Products, 152: 1-8, doi: 10.1016/j.indcrop.2020.112561.
  • Zhang, N., Li, H., Jia, J., He, M. (2015). Anti-inflammatory effect of curcumin on mast cell-mediated allergic responses in ovalbumin-induced allergic rhinitis mouse. Cellular Immunology, 298(1–2): 88–95, doi: 10.1016/j.cellimm.2015.09.010.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Keziban Kübra Güngör Bu kişi benim 0000-0003-2430-4669

Gülderen Coşgun 0000-0002-6689-943X

Merve Özdemir 0000-0002-1962-4118

Mehmet Torun 0000-0002-6287-2993

Yayımlanma Tarihi 23 Aralık 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 47 Sayı: 1

Kaynak Göster

APA Güngör, K. K., Coşgun, G., Özdemir, M., Torun, M. (2021). ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU. Gıda, 47(1), 107-120. https://doi.org/10.15237/gida.GD21129
AMA Güngör KK, Coşgun G, Özdemir M, Torun M. ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU. GIDA. Aralık 2021;47(1):107-120. doi:10.15237/gida.GD21129
Chicago Güngör, Keziban Kübra, Gülderen Coşgun, Merve Özdemir, ve Mehmet Torun. “ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU”. Gıda 47, sy. 1 (Aralık 2021): 107-20. https://doi.org/10.15237/gida.GD21129.
EndNote Güngör KK, Coşgun G, Özdemir M, Torun M (01 Aralık 2021) ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU. Gıda 47 1 107–120.
IEEE K. K. Güngör, G. Coşgun, M. Özdemir, ve M. Torun, “ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU”, GIDA, c. 47, sy. 1, ss. 107–120, 2021, doi: 10.15237/gida.GD21129.
ISNAD Güngör, Keziban Kübra vd. “ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU”. Gıda 47/1 (Aralık 2021), 107-120. https://doi.org/10.15237/gida.GD21129.
JAMA Güngör KK, Coşgun G, Özdemir M, Torun M. ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU. GIDA. 2021;47:107–120.
MLA Güngör, Keziban Kübra vd. “ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU”. Gıda, c. 47, sy. 1, 2021, ss. 107-20, doi:10.15237/gida.GD21129.
Vancouver Güngör KK, Coşgun G, Özdemir M, Torun M. ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU. GIDA. 2021;47(1):107-20.

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