Production and characterization of natural lemonade powder using β-Cyclodextrin particles

Year 2018, , 10 - 18, 31.12.2018

Yasemin İncegül Mustafa Karaboyacı , Ebru Aydın Muhammed Mustafa Özçelik , Gülcan Özkan

https://doi.org/10.30516/bilgesci.480942

Cited By: 4

Abstract

Encapsulation of lipophilic food ingredients with cyclodextrin
improves the stability of aromas, vitamins and coloring matter, as well as the
prolongation of the product shelf life by preserving the product both
physically and chemically. In this study, we aim to produce natural lemonade
powder contains lemon peel oil, lemon juice, riboflavin, citric acid and stevia
with ß-cyclodextrin. Total moisture content, total oil content, pH, titration
acidity, and color of the encapsulated lemonade were analysed. As well as total
phenolic content, free radical scavenging activity, antidiabetic activity,
volatile profile and sensory properties were determined. As a result, total
moisture content, total oil content as lemon oil, pH, titration acidity, and color (L*, a*, b*) of the encapsulated
lemonade were 7.14 %, 8.3%,
3.79, 0.48 mg citric acid/g, and 56.6 (L*), -4.38
(a*), 10.93(b*). While total phenolic content and major volatile compound
(limonene) of encapsulated lemonade sample were 5.69 GAE/g and 59.58 %, the
activity of antidiabetic
and free radical scavenging as antioxidant were not found. In assessing sensory characteristics,
a hedonic scale was used in the range of 1 to 9, and that the samples are liked
by taking points around 7. In our study, it is predicted that the antidiabetic
and antioxidant activity of encapsulated lemonade could not be determined
because encapsules could be produced only by using a little amount of lemon oil
and lemon juice. 

Keywords

β-Cyclodextrin encapsulation; lemonade; antioxidant; antidiabetic; volatile; sensory

References

• 1) Erkan Karacabey, Doç.Dr./SDÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, [e-mail], 05336045288
• 2) Mustafa Kıralan/ Doç.Dr./Balıkesir Üniv., Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, [e-mail], 05058195755
• 3) Alper Kuşçu, Doç.Dr./SDÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, [e-mail], 05446141213