Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin

AKDENIZ B., Sumnu G., ŞAHİN S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.42, sa.7, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42 Sayı: 7
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/jfpp.13648
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The objective of this study was to investigate the effect of different coating materials for encapsulation of phenolic compounds extracted from onion skin. As coating material, maltodextrin (MD) was combined with gum Arabic (GA), casein, or whey protein concentrate (WPC) at different ratios (8:2 and 6:4). Encapsulation efficiency, antioxidant activity, particle size distribution, and heat stability were analyzed in freeze dried microcapsules. The encapsulation efficiency values were found to be highest with MD-casein combination coating material (84.39-89.15%). There was no significant difference between coating material types in terms of antioxidant activity (p > .05). Capsules with MD-protein combination coating material had the smallest Sauter mean diameter values. Usage of MD-casein combination as a coating material increased heat stability of capsules.