Improving the stability of oily turmeric extract by microencapsulation using spray drying technique

Herein we report the microencapsulation of curcumin-rich oily turmeric extract using various combinations of whey protein isolates (WPI), gum Arabic (GA) and maltodextrin (MD) wall materials via spray drying technique. Prepared microcapsules were qualitatively analyzed by varying core- to wall material ratio (1:5 and 1:10, weight/weight), inlet air temperature of spray drying (180 and 190 degrees C) and coating material ratio (1:1, 1:2 and 1:3, w/w). The physicochemical properties and stability of the microcapsules were investigated under both light and dark at different temperatures (4, 25 and 50 degrees C) and pH (3.5, 4.6 and 7.0). Microcapsules produced with 1:5 core- to wall material ratio, 1:1 MD:WPI at 190 degrees C spray drying inlet temperature showed the least moisture content (1.79%), water activity (0.21 aw) and wettability time (57.48 s) and the highest solubility (96.40%), color intensity (292.62 h degrees) and microencapsulation efficiency (90.72%) . The sample that gives the best result showed higher stability (21 days) at 4 degrees C and pH 7.0 under dark conditions

Microencapsulation of phycocyanin by spray-drying method: Effect of process parameters and wall materials

Spray-drying method was used for the microencapsulation of the extracted, purified phycocyanin from Arthrospira platensis to increase its stability and usability as a food colorant. The effect of process conditions - wall material type, ratio, and inlet-air temperature - on physical and chemical properties was investigated. The moisture content and water activity of phycocyanin microcapsules were found as 1.80-3.18% and 0.15-0.24, respectively. The product with the largest particle size was 19.44 mu m. Size distribution values were in 1.87-6.05. Optimum process condition was determined as 34.4% maltodextrin, 65.6% whey protein isolate, and 167.6 degrees C inlet temperature. Moisture content (2.35%), aw (0.18), Tg (58.25 degrees C), D[4,3] (11.92 mu m), size distribution (2.016), color properties (L*: 79.37, a*: -6.69, b*: -5.29), total phenolic content (12.14 mgGA/L), and microencapsulation efficiency (87.11%) of the phycocyanin microcapsules were also determined at optimum. Microencapsulation efficiency increased with the maltodextrin and whey protein isolate together; the conditions of process variables were effective in the encapsulation process. Novelty impact statement Phycocyanin was prepared in a double-layer emulsion and dried in a spray dryer, thus preventing degradation caused by environmental factors. The physical and chemical properties of the final product were examined and modeled. The conditions required to obtain the microencapsulated phycocyanin with optimum properties were examined.Cost Action [ES1408]; Scientific and Technological Research Council of Turkey (TUBITAK) [115O578]; Scientific Research Commission of Ege University [15 MUH/025]This work was supported by the Cost Action [ES1408]; The Scientific and Technological Research Council of Turkey (TUBITAK) [115O578]; the Scientific Research Commission of Ege University [15 MUH/025]

Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics

WOS: 000434791500019In this study, the effect of hot air and microwave drying on drying kinetics and some quality characteristics such as water activity, color, optic index and volatile oil of garlic puree was investigated. Optic index representing browning of the garlic puree increased excessively with an increase in microwave power and hot air drying temperature. However, volatile oil content of the dried samples was decreased by increasing of temperature and microwave power. By increasing drying temperature (50, 60 and 70 A degrees C) and microwave power (180, 360 and 540 W), the drying time decreased from 8.5 h to 4 min. In order to determine the kinetic parameters, the experimental drying data were fitted to various semi-empirical models beside 2nd Fick's diffusion equation. Among them, the Page model gave a better fit for microwave-drying, while Logarithmic model gave a better fit for hot air drying. By increasing the microwave power and hot air drying temperature, the effective moisture diffusivity, D-e values ranged from 0.76x10(-8) to 2.85x10(-8) m(2)/s and from 2.21x10(-10) to 3.07x10(-10) m(2)/s, respectively. The activation energy was calculated as 20.90 kJ/mol for hot air drying and 21.96 W/g for microwave drying using an Arrhenius type equation

Optimization of phycocyanin extraction from Spirulina platensis using different techniques

8th International Congress on Pigments in Food - Coloured Food for Health Benefits -- 2016 -- Cluj Napoca, ROMANIAWOS: 000437052500011Phycocyanin is an important commercially available blue food colorant. Herein we report an optimization study of various phycocyanin extraction methods from Spirulina platensis cyanobacterium biomass (dry, frozen and wet). Three different solvents i.e. distilled water, Na-Phosphate pH: 7.4 suspension and 1.5% CaCl2 (w/v) water solution were applied as the extraction medium. The highest total phycocyanin content (55.33 mg/g) was extracted from frozen biomass using 1.5% CaCl2 (w/v aq.) solution. Process variables of classical, ultrasound and microwave extraction methods (biomass/solvent ratio, extraction time, vibration, speed, and power) were optimized considering the CCRD experimental design to enrich phycocyanin. The optimum conditions of extraction methods; classical, ultrasound and microwave were determined as: 1.71% biomass/solvent ratio, 6237.66 homogenization rate and 15 min extraction time; 1% biomass/solvent ratio, 60% amplitude and 16.23 min extraction time; 2.34% biomass/solvent ratio, 133.29 W and 165.96 s extraction time. Classical extraction method provided vivid blue color, a higher amount of phycocyanin, and maximum antioxidant activity as compared to other extraction methods.Cost actionEuropean Cooperation in Science and Technology (COST) [ES1408]; Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TUBITAK-115O578]; Council of Scientific Research Projects of Ege University, Turkey [BAP-15MUH025]This study was a part of Cost action ES1408 and the authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK-115O578) for financial support and Council of Scientific Research Projects (BAP-15MUH025) of Ege University, Turkey

Optimization of fucoxanthin extraction with different techniques from Phaeodactylum tricornutum

European Biotechnology Congress -- MAY 25-27, 2017 -- Dubrovnik, CROATIAWOS: 000413585400219Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [115O578]The authors acknowledge the Scientific and Technological Research Council of Turkey (TUBITAK) (Project Number: 115O578) for financial support