MICROENCAPSULATION OF ROSEHIP (Rosa canina) PHENOLIC COMPOUNDS

Yıl 2021, Cilt: 46 Sayı: 4, 1026 - 1039, 17.05.2021

Furkan Erdem Eda Nur Gündoğan , Merve Sılanur Yılmaz , İrem Sezgin Yağmur Summakoğlu Özge Şakıyan Demirkol

https://doi.org/10.15237/gida.GD21046

Cited By: 1

Öz

In this study, the effects of coating material type and core:coating material ratio on encapsulation efficiency and thermal stability of microencapsulated phenolic compounds found in rosehip plant were investigated. Maltodextrin and gum arabic were used as coating materials and both materials were mixed with phenolic extract powders in ratios of 1:20 and 1:30 by weight. The microencapsulation process was carried out by freeze-drying. In order to evaluate the thermal stability of microencapsules, they were added to the cake dough and after baking process, their thermal stability was examined. The most suitable coating material and core:coating material ratio, which resulted in the highest encapsulation efficiency, were gum arabic and 1:20, respectively. The microencapsulation process was found to increase the thermal stability regardless of coating material and core:coating ratio (P <0.05). The highest thermal stability was obtained when gum arabic was used as coating material and 1:30 was used as a core:coating material ratio.

Anahtar Kelimeler

Microencapsulation , rosehip , thermal stability , yield

Proje Numarası

20Ö0443001

KUŞBURNU (Rosa canina) FENOLİK BİLEŞİKLERİNİN MİKROENKAPSÜLASYONU

Öz

Bu çalışmada, kuşburnu bitkisinde bulunan fenolik bileşiklerin mikroenkapsülasyonu sırasında kaplama materyali çeşidinin ve çekirdek:kaplama materyali oranının enkapsülasyon verimi ve ısıl stabilite üzerine etkileri incelenmiştir. Kaplama materyali olarak maltodekstrin ve gam arabik kullanılmıştır ve her iki kaplama materyali de fenolik ekstrakt tozları ile ağırlıkça 1:20 ve 1:30 oranlarında karıştırılmıştır. Mikroenkapsülasyon işlemi dondurarak kurutma yoluyla gerçekleştirilmiştir. Elde edilen mikroenkapsüller ısıl stabilitelerinin değerlendirilmesi amacıyla kek hamuruna ilave edilerek pişirme işlemi uygulanmış ve pişirme işlemi sonundaki ısıl stabiliteleri incelenmiştir. En yüksek enkapsülasyon verimi için en uygun kaplama materyalinin gam arabik, çekirdek:kaplama materyali oranının ise 1:20 olduğu belirlenmiştir. Mikroenkapsülasyon işleminin, kullanılan kaplama materyali ve çekirdek:kaplama materyali oranınından bağımsız, ısıl stabiliteyi arttırdığı tespit edilmiştir (P <0.05). En yüksek ısıl stabilite kaplama materyali olarak gam arabik, çekirdek:kaplama materyali oranı olarak da 1:30 kullanıldığında elde edilmiştir.

Anahtar Kelimeler

Mikroenkapsülasyon , kuşburnu , ısıl stabilite , verim

Destekleyen Kurum

Ankara Üniversitesi Bilimsel Araştırma Projeleri Müdürlüğü

Proje Numarası

20Ö0443001

Teşekkür

Ankara Üniversitesi Bilimsel Araştırma Projeleri Müdürlüğü

Kaynakça

• Akdeniz, B., Şümnü, G., Şahin, S. (2017). The Effects of Maltodextrin and Gum Arabic on Encapsulation of Onion Skin Phenolic Compounds. Chemical Engineering Transactions, 57: 1891-1896.
• Asami, D.K., Hong, Y.J., Barrett, D.B., Mitchell, A.E. (2003). Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices. Journal of Agricultural and Food Chemistry, 51(5): 1237-1241.
• Ballesteros, L.F., Ramirez, M.J., Orrego, C.E., Teixeira, J.A., Mussatto, S.I. (2017). Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chemistry, 237: 623-631. Barros, L., Carvalho, A.M., Ferreira, I.C.F.R. (2011). Exotic fruits as a source of important phytochemicals: Improving the traditional use of Rosa canina fruits in Portugal. Food Research International, 44(7): 2233–2236.
• Bhave, A., Schulzova, V., Chmelarova, H., Mrnka, L., Hajslova, J. (2017). Assessment of rosehips based on the content of their biologically active compounds. journal of food and drug analysis, 25(3): 681-690.
• Cano-Chauca, M., Stringheta, P.C., Ramos, A.M., Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies, 6(4): 420-428.
• Choudhury, M., Badwaik, L.S., Borah, P.K., Sit, N., Deka, S.C. (2015). Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits. Journal of Food Science and Technology, 52(10): 6742–6748.
• Çağlar, M.Y., Demirci, M. (2017). Üzümsü Meyvelerde Bulunan Fenolik Bileşikler ve Beslenmedeki Önemi. Avrupa Bilim ve Teknoloji Dergisi, 7(11): 18-26.
• Çilek, B., Luca, A., Hasirci, V., Şahin, S., Şümnü, G. (2012). Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio. European Food Research and Technology, 235(4): 587–596.
• Desai, K.G.H., Park, H.J. (2005). Recent developments in microencapsulation of food ingredients. Drying Technology, 23(7): 1361–1394.
• Ercişli, S. (1996). Gümüşhane ve İlçelerinde Doğal Olarak Yetişen Kuşburnuların (Rosaspp.) Seleksiyon Yoluyla Islahı ve Çelikle Çoğaltma İmkanları Üzerinde Bir Araştırma. Atatürk Üniversitesi Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı, Doktora Tezi, Erzurum, Türkiye, 174 s. Ercişli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food Chemistry, 104(4): 1379-1384.
• Fetni, S., Bertella, N., Ouahab, A., Zapater, J.M.M., Fernandez, S.P.T. (2020). Composition and biological activity of the Algerian plant Rosa canina L. by HPLC-UV-MS. Arabian Journal of Chemistry, 13(1): 1105-1119.
• Gong, C., Lee, M.C., Godec, M., Zhang, Z., Abbaspourrad, A. (2020). Ultrasonic encapsulation of cinnamon flavor to impart heat stability for baking applications. Food Hydrocolloids, 99: 105316.
• Gouin, S. (2004). Microencapsulation: Industrial appraisal of existing Technologies and trends. Trends in Food Science & Technology, 15(7-8): 330–347.
• Guimarães, R., Barros, L., Calhelha, R.C., Carvalho, A.M., Queiroz, M.J.R.P., Ferreira, I.C.F.R. (2013). Bioactivity of Different Enriched Phenolic Extracts of Wild Fruits from Northeastern Portugal: A Comparative Study. Plant Foods for Human Nutrition, 69(1): 37–42.
• Güler, S. (1997). Doğu Anadolu Bölgesi’nde doğal yayılış gösteren kuşburnu (Rosa L.) türleri, yetiştirme teknikleri ve kullanım alanları. Doğu Anadolu Ormancılık Araştırma Müdürlüğü Yayınları, Teknik Rapor Serisi No. 2, Erzurum, Türkiye, 59 s. Kaderides, K., Mourtzinos, I., Ghoula, A.M. (2020). Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies. Food Chemistry, 310: 125849.
• Khoee, S., Yaghoobian, M. (2017). Niosomes: a novel approach in modern drug delivery systems. In: Nanostructures for Drug Delivery. Andronescu, E., Grumezescu, A. M. (chief eds.), Elsevier, Netherlands, pp. 207-237.
• Krishnan, S., Bhosale, R., Singhal, R.S., (2005). Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials. Carbohydrate polymers, 61(1): 95-102.
• Kuck, L.S., Noreña, C.P.Z. (2016). Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolicextract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chemistry, 194: 569-576.
• López-Franco Y.L., Gooycolea F.M., Lizardi-Mendoza J. (2015). Gum of Prosopis Acacia Species. In: Polysaccharides. Ramawat, K., Mérillon J.M. (chief eds), Volume 1, Springer International Publishing, United States, pp. 641-662.
• Luca, A., Cilek, B., Hasirci, V., Sahin, S., Sumnu, G. (2012). Effect of Degritting of Phenolic Extract from Sour Cherry Pomace on Encapsulation Efficiency—Production of Nano-suspension. Food and Bioprocess Technology, 6(9): 2494–2502.
• Luca, A., Çilek, B., Hasırcı, V., Şahin, S., Şümnü, G. (2013). Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions. Food and Bioprocess Technology, 7(1): 204–211.
• Madene, A., Jacquot, M., Scher, J., Desobry, S. (2006). Flavour Encapsulation and Controlled Release - a Review. International Journal of Food Science and Technology, 41(1): 1–21. Murathan, Z.T., Zarifikhosroshahi, M., Kafkas, E., Sevindik, E. (2016). Characterization of Bioactive Compounds in Rosehip Species from East Anatolia Region of Turkey. Italian Journal of Food Science, 28(2): 314-325.
• Orhan, D.D., Harvetioğlu, A., Küpeli, E., Yeşilada, E. (2007). In vivo anti-inflammatory and antinociceptive activity of the crude extract and fractions from Rosa canina L. Fruits. Journal of Ethnopharmacology, 112(2): 394-400.
• Öz, M., Baltacı, C., Deniz, İ. (2018). Gümüşhane Yöresi Kuşburnu (Rosa canina L.) ve Siyah Kuşburnu (Rosa pimpinellifolia L.) Meyvelerinin C Vitamini ve Şeker Analizleri. Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 8(2): 284-292.
• Sarabandi, K., Jafari, S.M., Mahoonak, A.S., Mohammadi, A. (2019). Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source. International Journal of Biological Macromolecules, 140: 59-68.
• Silva, P.T.D., Fries, L.L.M., Menezes, C.R.D., Holkem, A.T., Schwan, C.L., Wigmann, É.F., Bastos, J.O., Silva, C.B. (2014). Microencapsulation: concepts, mechanisms, methods and some applications in food technology. Ciência Rural, 44(7): 1304-1311.
• Stanila, A, Diaconeasa, Z., Roman I., Sima, N., Maniutiu, D., Roman, A., Sima, R. (2015). Extraction and Characterization of Phenolic Compounds from Rose Hip (Rosa canina L.) Using Liquid Chromatography Coupled with Electrospray Ionization - Mass Spectrometry. Notulae Botanicae Horti Agrobotanici, 43(2): 349-354.
• Suhag, Y., Nayik, G.A., Nanda, V., (2016). Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder. Journal of Food Measurement and Characterization, 10(2): 350-356.
• Tomsone, L., Galoburda, R., Kruma, Z., Durrieu, V., Cinkmanis, I. (2020). Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying. Foods, 21(9): 1332-1349.
• Tonon, R.V., Brabet, C., Pallet, D., Brat, P., Hubinger, M.D. (2009). Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. International Journal of Food Science & Technology, 44(10): 1950–1958.
• Wen, J., Chen, G., Alany, R.G. (2014). Theories and Concepts of Nano-Materials, Nano- and microencapsulation. In: Nano and Microencapsulation for Foods, Kwak, H. S. (chief ed.), Wiley Blackwell, United States, pp. 15-42.
• Wenzig, E.M., Widowitz, U., Kunert, O., Chrubasik, S., Bucar, F., Knauder E., Bauer, R. (2008). Phytochemical composition and in vitro pharmacological activity of two rose hip (Rosa canina L.) preparations. Phytomedicine, 15(10): 826-835.