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ENCAPSULATION OF POMEGRANATE JUICE USING ALGINATE BEADS: OPTIMIZATION OF PROCESSING CONDITIONS

Year 2024, Volume: 49 Issue: 5, 805 - 819, 10.10.2024
https://doi.org/10.15237/gida.GD24024

Abstract

This study examines the effects of process parameters on the physical and chemical properties of capsules obtained by encapsulating pomegranate juice concentrate using the alginate beads. Alginate concentration, CaCl2 concentration, dripping speed, and dripping height were selected as independent variables, while shape factor, sphericity, and total phenolic content of the capsules were the dependent variables. The optimum process conditions were determined as alginate concentration 1.6%, CaCl2 3%, drip rate 0.77 and drip height 10 cm. Results indicated that the physical and chemical properties of the microcapsules were influenced by different process conditions. Results indicated that the physical and chemical properties of the microcapsules were influenced by different process conditions. Increased dripping rate and height improved capsule sphericity, while higher alginate concentrations negatively affected droplet sphericity. Additionally, decreased alginate concentration and dripping height positively influenced the total phenolic content of the capsules.

References

  • Adams, L. S., Seeram, N. P., Aggarwal, B. B., Takada, Y., Sand, D., Heber, D. 2006. Pomegranate juice, total pomegranate ellagitannins, and punicalagin suppress inflammatory cell signaling in colon cancer cells. Journal of Agricultural and Food Chemistry, 54(3), 980-985.
  • Aviram, M., Dornfeld, L. 2001) Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis, 158(1), 195-198.
  • 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:
  • Bennacef, C., Desobry-Banon, S., Probst, L.,Desobry, S. 2021. Advances on alginate use for spherification to encapsulate biomolecules. Food Hydrocolloids, 118: 106782.
  • Börner, R. A., Aliaga, M. T. A., Mattiasson, B.,2013. Microcultivation of anaerobic bacteria single cells entrapped in alginate microbeads. Biotechnology letters, 35, 397-405.
  • Covarrubias, S. A., de-Bashan, L. E., Moreno, M., Bashan, Y.,2012. Alginate beads provide a beneficial physical barrier against native microorganisms in wastewater treated with immobilized bacteria and microalgae. Applied microbiology and biotechnology, 93(6), 2669-2680.
  • Da Silva, T.L., Vidart, J.M.M., Da Silva, M.G.C., Gimenes, M.L.,Vieira, M.G.A. 2017. Alginate and sericin: Environmental and pharmaceutical applications. Biological activities and application of marine polysaccharides: 57-86.
  • Farahmand, A., Emadzadeh, B., Ghorani, B.,Poncelet, D. 2022. Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization. Food Hydrocolloids, 129: 107609.
  • Hepaksoy, S., Pakyürek, M., Sürücü, A., Ak, B. E., Oğuz, H. İ., Hayoğlu, İ., ... Şaşkin, Z. M. N. 2023. Nar Yetiştiriciliği. İksad Yayıncılık, ss 31, Ankara, Türkiye.
  • Koksoy, A., ve Kilic, M. 2004. Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food hydrocolloids, 18(4), 593-600.
  • Lee, B.B., Ravindra, P.,Chan, E.S. 2013. Size and shape of calcium alginate beads produced by extrusion dripping. Chemical Engineering & Technology, 36 (10): 1627-1642.
  • Leirvåg, I.T. 2017. Strategies for stabilising calcium alginate gel beads: Studies of chitosan oligomers, alginate molecular weight and concentration. NTNU, s.
  • Li, D., Wei, Z.,Xue, C. 2021. Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends. Comprehensive Reviews in Food Science and Food Safety, 20 (6): 5345-5369.
  • Morales, E., Rubilar, M., Burgos-Díaz, C., Acevedo, F., Penning, M.,Shene, C. 2017. Alginate/shellac beads developed by external gelation as a highly efficient model system for oil encapsulation with intestinal delivery. Food hydrocolloids, 70: 321-328.
  • Piornos, J.A., Burgos-Díaz, C., Morales, E., Rubilar, M.,Acevedo, F. 2017. Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation. Food Hydrocolloids, 63: 139-148.
  • Prüsse, U., Bilancetti, L., Bučko, M., Bugarski, B., Bukowski, J., Gemeiner, P., Lewińska, D., Manojlovic, V., Massart, B.,Nastruzzi, C. 2008. Comparison of different technologies for alginate beads production. Chemical Papers, 62: 364-374.
  • Ramdhan, T., Ching, S.H., Prakash, S.,Bhandari, B. 2020. Physical and mechanical properties of alginate based composite gels. Trends in Food Science & Technology, 106: 150-159.
  • Šavikin, K., Nastić, N., Janković, T., Bigović, D., Miličević, B., Vidović, S., Menković, N.,Vladić, J. 2021. Effect of type and concentration of carrier material on the encapsulation of pomegranate peel using spray drying method. Foods, 10 (9): 1968.
  • Seke, F., Manhivi, V.E., Slabbert, R.M., Sultanbawa, Y.,Sivakumar, D. 2022. In vitro release of anthocyanins from microencapsulated natal plum (carissa macrocarpa) phenolic extract in alginate/psyllium mucilage beads. Foods, 11 (17): 2550.
  • Selimoglu, S.M.,Elibol, M. 2010. Alginate as an immobilization material for mab production via encapsulated hybridoma cells. Critical reviews in biotechnology, 30 (2): 145-159.
  • Shukla, M., Gupta, K., Rasheed, Z., Khan, K. A., Haqqi, T. M. 2008. Consumption of hydrolyzable tannins-rich pomegranate extract suppresses inflammation and joint damage in rheumatoid arthritis. Journal of Inflammation, 5(1), 9.
  • 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.
  • Toprakçı, İ., Torun, M., Torun, F. B., Şahin, S.,2022. Alginate-based hydrogels for trapping the polyphenols of Hibiscus sabdariffa: use of a statistical experimental design approach. Biomass Conversion and Biorefinery, 1-11.
  • Vold, I.M.N., Kristiansen, K.A.,Christensen, B.E. 2006. A study of the chain stiffness and extension of alginates, in vitro epimerized alginates, and periodate-oxidized alginates using size-exclusion chromatography combined with light scattering and viscosity detectors. Biomacromolecules, 7 (7): 2136-2146.
  • Woo, J.-W., Roh, H.-J., Park, H.-D., Ji, C.-I., Lee, Y.-B.,Kim, S.-B. 2007. Sphericity optimization of calcium alginate gel beads and the effects of processing conditions on their physical properties. Food Science and Biotechnology, 16 (5): 715-721.
  • Yamdech, R., Aramwit, P., Kanokpanont, S. 2012. Stability of anthocyanin in mulberry fruits extract adsorbed on calcium alginate beads. In International Conference Chulalongkorn University, Bangkok Thailand.
  • Yekdane, N.,Goli, S.a.H. 2019. Effect of pomegranate juice on characteristics and oxidative stability of microencapsulated pomegranate seed oil using spray drying. Food and Bioprocess Technology, 12: 1614-1625.

NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU

Year 2024, Volume: 49 Issue: 5, 805 - 819, 10.10.2024
https://doi.org/10.15237/gida.GD24024

Abstract

Bu çalışmada nar suyunun aljinat kürecikleri ile enkapsülasyonunda işlem parametrelerinin elde edilen kapsüllerin bazı fiziksel ve kimyasal özellikleri üzerine etkisi incelenmiştir. Enkapsülasyon işleminin optimizasyonunda aljinat konsantrasyonu, CaCl2 konsantrasyonu, damlama hızı ve damlama yüksekliği bağımsız işlem değişkenleri olarak, kapsüllerin şekil faktörü, küreselliği ile toplam fenolik madde ise bağımlı değişkenler olarak seçilmiştir. Optimizasyon sonunda en uygun işlem koşulları aljinat konsantrasyonu %1.6, kalsiyum konsantrasyonu %3, damlama hızı 0.77 ve damlama yüksekliği 10 cm olarak belirlenmiştir. Sonuçlar mikrokapsüllerin fiziksel ve kimyasal özelliklerinin farklı işlem koşullarından etkilendiğini göstermiştir. Damlama hızı ve yüksekliğinin artması ile kapsüllerin şeklinin mükemmel küreselliğe yaklaştığı, aljinat konsantrasyonunun artmasının ise damlacıkların küreselliğinin bozulmasına neden olduğu görülürken, aljinat konsantrasyonu ile damlama yüksekliğinin azalmasının elde edilen kapsüllerin toplam fenolik madde miktarını olumlu yönde etkilediği sonucuna ulaşılmıştır.

References

  • Adams, L. S., Seeram, N. P., Aggarwal, B. B., Takada, Y., Sand, D., Heber, D. 2006. Pomegranate juice, total pomegranate ellagitannins, and punicalagin suppress inflammatory cell signaling in colon cancer cells. Journal of Agricultural and Food Chemistry, 54(3), 980-985.
  • Aviram, M., Dornfeld, L. 2001) Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis, 158(1), 195-198.
  • 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:
  • Bennacef, C., Desobry-Banon, S., Probst, L.,Desobry, S. 2021. Advances on alginate use for spherification to encapsulate biomolecules. Food Hydrocolloids, 118: 106782.
  • Börner, R. A., Aliaga, M. T. A., Mattiasson, B.,2013. Microcultivation of anaerobic bacteria single cells entrapped in alginate microbeads. Biotechnology letters, 35, 397-405.
  • Covarrubias, S. A., de-Bashan, L. E., Moreno, M., Bashan, Y.,2012. Alginate beads provide a beneficial physical barrier against native microorganisms in wastewater treated with immobilized bacteria and microalgae. Applied microbiology and biotechnology, 93(6), 2669-2680.
  • Da Silva, T.L., Vidart, J.M.M., Da Silva, M.G.C., Gimenes, M.L.,Vieira, M.G.A. 2017. Alginate and sericin: Environmental and pharmaceutical applications. Biological activities and application of marine polysaccharides: 57-86.
  • Farahmand, A., Emadzadeh, B., Ghorani, B.,Poncelet, D. 2022. Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization. Food Hydrocolloids, 129: 107609.
  • Hepaksoy, S., Pakyürek, M., Sürücü, A., Ak, B. E., Oğuz, H. İ., Hayoğlu, İ., ... Şaşkin, Z. M. N. 2023. Nar Yetiştiriciliği. İksad Yayıncılık, ss 31, Ankara, Türkiye.
  • Koksoy, A., ve Kilic, M. 2004. Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food hydrocolloids, 18(4), 593-600.
  • Lee, B.B., Ravindra, P.,Chan, E.S. 2013. Size and shape of calcium alginate beads produced by extrusion dripping. Chemical Engineering & Technology, 36 (10): 1627-1642.
  • Leirvåg, I.T. 2017. Strategies for stabilising calcium alginate gel beads: Studies of chitosan oligomers, alginate molecular weight and concentration. NTNU, s.
  • Li, D., Wei, Z.,Xue, C. 2021. Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends. Comprehensive Reviews in Food Science and Food Safety, 20 (6): 5345-5369.
  • Morales, E., Rubilar, M., Burgos-Díaz, C., Acevedo, F., Penning, M.,Shene, C. 2017. Alginate/shellac beads developed by external gelation as a highly efficient model system for oil encapsulation with intestinal delivery. Food hydrocolloids, 70: 321-328.
  • Piornos, J.A., Burgos-Díaz, C., Morales, E., Rubilar, M.,Acevedo, F. 2017. Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation. Food Hydrocolloids, 63: 139-148.
  • Prüsse, U., Bilancetti, L., Bučko, M., Bugarski, B., Bukowski, J., Gemeiner, P., Lewińska, D., Manojlovic, V., Massart, B.,Nastruzzi, C. 2008. Comparison of different technologies for alginate beads production. Chemical Papers, 62: 364-374.
  • Ramdhan, T., Ching, S.H., Prakash, S.,Bhandari, B. 2020. Physical and mechanical properties of alginate based composite gels. Trends in Food Science & Technology, 106: 150-159.
  • Šavikin, K., Nastić, N., Janković, T., Bigović, D., Miličević, B., Vidović, S., Menković, N.,Vladić, J. 2021. Effect of type and concentration of carrier material on the encapsulation of pomegranate peel using spray drying method. Foods, 10 (9): 1968.
  • Seke, F., Manhivi, V.E., Slabbert, R.M., Sultanbawa, Y.,Sivakumar, D. 2022. In vitro release of anthocyanins from microencapsulated natal plum (carissa macrocarpa) phenolic extract in alginate/psyllium mucilage beads. Foods, 11 (17): 2550.
  • Selimoglu, S.M.,Elibol, M. 2010. Alginate as an immobilization material for mab production via encapsulated hybridoma cells. Critical reviews in biotechnology, 30 (2): 145-159.
  • Shukla, M., Gupta, K., Rasheed, Z., Khan, K. A., Haqqi, T. M. 2008. Consumption of hydrolyzable tannins-rich pomegranate extract suppresses inflammation and joint damage in rheumatoid arthritis. Journal of Inflammation, 5(1), 9.
  • 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.
  • Toprakçı, İ., Torun, M., Torun, F. B., Şahin, S.,2022. Alginate-based hydrogels for trapping the polyphenols of Hibiscus sabdariffa: use of a statistical experimental design approach. Biomass Conversion and Biorefinery, 1-11.
  • Vold, I.M.N., Kristiansen, K.A.,Christensen, B.E. 2006. A study of the chain stiffness and extension of alginates, in vitro epimerized alginates, and periodate-oxidized alginates using size-exclusion chromatography combined with light scattering and viscosity detectors. Biomacromolecules, 7 (7): 2136-2146.
  • Woo, J.-W., Roh, H.-J., Park, H.-D., Ji, C.-I., Lee, Y.-B.,Kim, S.-B. 2007. Sphericity optimization of calcium alginate gel beads and the effects of processing conditions on their physical properties. Food Science and Biotechnology, 16 (5): 715-721.
  • Yamdech, R., Aramwit, P., Kanokpanont, S. 2012. Stability of anthocyanin in mulberry fruits extract adsorbed on calcium alginate beads. In International Conference Chulalongkorn University, Bangkok Thailand.
  • Yekdane, N.,Goli, S.a.H. 2019. Effect of pomegranate juice on characteristics and oxidative stability of microencapsulated pomegranate seed oil using spray drying. Food and Bioprocess Technology, 12: 1614-1625.
There are 27 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering, Basic Food Processes
Journal Section Articles
Authors

Ferhan Balcı Torun 0000-0002-8972-1087

Publication Date October 10, 2024
Submission Date February 7, 2024
Acceptance Date August 16, 2024
Published in Issue Year 2024 Volume: 49 Issue: 5

Cite

APA Balcı Torun, F. (2024). NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU. Gıda, 49(5), 805-819. https://doi.org/10.15237/gida.GD24024
AMA Balcı Torun F. NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU. The Journal of Food. October 2024;49(5):805-819. doi:10.15237/gida.GD24024
Chicago Balcı Torun, Ferhan. “NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU”. Gıda 49, no. 5 (October 2024): 805-19. https://doi.org/10.15237/gida.GD24024.
EndNote Balcı Torun F (October 1, 2024) NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU. Gıda 49 5 805–819.
IEEE F. Balcı Torun, “NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU”, The Journal of Food, vol. 49, no. 5, pp. 805–819, 2024, doi: 10.15237/gida.GD24024.
ISNAD Balcı Torun, Ferhan. “NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU”. Gıda 49/5 (October 2024), 805-819. https://doi.org/10.15237/gida.GD24024.
JAMA Balcı Torun F. NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU. The Journal of Food. 2024;49:805–819.
MLA Balcı Torun, Ferhan. “NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU”. Gıda, vol. 49, no. 5, 2024, pp. 805-19, doi:10.15237/gida.GD24024.
Vancouver Balcı Torun F. NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU. The Journal of Food. 2024;49(5):805-19.

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