Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.19, sa.11, ss.8563-8580, 2025 (SCI-Expanded, Scopus)
This study investigates the enhancement of bioavailability of bioactive compounds from rowanberries throug ultrasonicassisted extraction of phenolic, flavonoid, antioxidant, and pectin content. The bioactive compounds were further encapsulated using psyllium gum, aiming to improve their stability and bioavailability. The extraction parameters, including ultrasonic power (360 W, 420 W, and 600 W), time (10, 20, and 30 min), and solid-liquid ratio (1, 3, and 5 g/25 mL), were varied systematically using Box-Behnken response surface methodology. Extracts (8, 12, 16 g in 30 mL) obtained under optimal conditions were encapsulated with different amounts of psyllium gum (4, 7, 10 g in 30mL) and evaluated for encapsulation efficiency, stability, particle size, in vitro digestion, and color. The optimal extraction conditions resulted in a total phenolic content (TPC) of 0.8611 mg GAE/g, total flavonoid content (TFC) of 615.2 mg RE/g, antioxidant activity (AOA) of 56.43%, and pectin yield of 1.965%. The study found that the highest encapsulation efficiency (98.07%) was achieved with 16 g of rowanberry extract and 7 g of psyllium gum, alongside the smallest particle size (0.6451 mm). The lowest gastric release (52.80%) and the highest intestinal release (43.60%) indicate improved bioavailability. Additionally, the encapsulation provided high stability, with instant stability reaching 93.55% and long-term stability at 90.17%. The optimal formulation (7 g gum, 16 g extract in 30 mL solution) exhibited the highest efficiency, stability, and intestinal release, along with the lowest gastric release, highlighting rowanberry's potential as a sustainable, value-added, and highly bioavailable food product