Liquorice (Glycyrrhiza glabra L.) root sherbet (extract): Microencapsulation and storage stability

The objectives of this study were to produce microencapsulated liquorice root extract (LRE) and determine storage stability of the product obtained. Maltodextrin (MD) and gum arabic (GA) as wall material were used to produce microencapsulated LRE by spray drying technology. Ratio of MD to GA was determined by response surface methodology. Three parameters: microencapsulation yield (MY), microencapsulation efficiency (ME), and Carr index as response were evaluated for optimization. MD emulsion was best for microencapsulation of LRE. Control emulsion was prepared without using any wall material. MD and control emulsions were stored for 6 months. Both preserved their bioactive and physical properties during storage. Total phenolic content (TPC) and antioxidant activity (AA) of MD and control emulsions ranged from 8.09–9.09 and 34.59–39.02 mg GAE/g (TPC); 44.78–51.27 and 136.13–171.08 mg TEAC/g (AA), respectively, during storage. Furthermore, moisture content, water activity, solubility, wettability, Carr index, and Hausner ratio of samples were found to vary between 1.54–3.12%, 0.16–0.32, 93.54–99.22%, 180–240 sec, 22.5–35.63, and 1.29–1.56, respectively, during storage. This study provides direct comparative data on properties of LRE powders produced without using wall material and microencapsulated using wall material by spray drying

Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcik and yediveren grapes

Verjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcik and Yediveren grape varieties were studied; turbidity of fresh verjuice samples were 57.3 and 59.57 (625 nm %T), respectively. Phenolic matter contents ranged between 626.27 and 753.80 (mg/100 mL). In the samples treated with heat, clarified with gelatin and stored at 4C, the turbidity values were 81.20 and 93.10 (625 %T), and the total phenolic matter contents were 270.21 and 227.48 mg/100 mL in Kabarcik and Yediveren varieties, respectively. In addition, according to sensory evaluation, verjuice samples clarified with gelatin were preferred most by the panelists. PRACTICAL APPLICATIONS Verjuice is an unfermented green grape juice obtained by pressing unripe grapes with a unique flavor and sour taste. It is traditionally produced by pressing grapes and sieving the juice obtained through a nonmetal. It is preserved in bottles, adding olive oil to prevent contact with air, at cool condition. It is consumed locally, especially in the Mediterranean and southeastern regions of Turkey, to enhance the flavor of traditional meals, salads and appetizers, and as an ingredient in the production of various drinks, and several sausages such as mustard sausage. The natural verjuice that is neither clarified nor heated was more flavored, but it is turbid and has rather short shelf life. The present study revealed that clarification with gelatin followed by heat treatment of bottled verjuice at 85C for 15 min result in a favorable product with respect to quality properties during shelf life at ambient temperature. © 2009 Wiley Periodicals, Inc