Cabbage plant (Brassica oleracea 𝐿. var. capitata) contains compounds such as polyphenols, minerals, and ascorbic acid, as well as some amino acids such as glutamine, which has anti-inflammatory properties. In addition, its nutrient contains the component of vitamin 𝑈 (𝑆-methylmethionine) which is effective in the treatment and prevention of peptic ulcer disease. The aim of this study is to perform microencapsulation of Brassica oleracea L. var. capitata extract for controlled release of vitamin 𝑈 for peptic ulcer treatment. Within this scope, vitamin U and some amino acids (L-methionine, L-glutamine, 𝐿-histidine, 𝐿-lysine, 𝐿-aspartic acid) were extracted from a cabbage by extraction methods and microencapsulated. The gelatin/gum Arabic and gelatin/sodium alginate polymer complexes were used as wall materials. Morphological analysis of the microcapsules showed that the microcapsules had a homogeneous, spherical shell structure. The results of HPLC analysis confirmed that vitamin 𝑈 and amino acid compounds in cabbage extract are also present in the structure of microcapsules. 𝐹𝑇𝐼𝑅 analysis confirmed the interaction between shell materials and microcapsules, and the similarities in the bands of the plant extract and microcapsules indicated microencapsulation of the plant extract successfully. In vitro release testing of the microcapsules was studied in simulated gastric fluid (pH 1.2) and simulated intestinal fluid (pH 7.4) for 48 h. The maximum encapsulation efficiency and release were obtained as 86.92% and 93.6% for the gum Arabic-contained microcapsule, respectively.
In this study, high efficiency vitamin E microencapsulation was aimed with the complex coacervation method. Response surface methodology (RSM) was used to optimize the microencapsulation efficiency of vitamin E. The microencapsulation efficiency of microencapsulated vitamin E was investigated in terms of two variables, including the amount of core material and surfactant concentration (SDS). According to the RSM results, the experimental condition with the highest efficiency (93.42%) was found in 4.00 g of core material and 0.50% surfactant in the experiment set. Morphological and chemical analyzes of microcapsules were characterized by optical microscopy and scanning electron microscopy (SEM) and Fourier transformation infrared spectroscopy (FT-IR).
In this study, it was aimed to production Erişte samples which have functional properties by the addition of Bacillus clausii and determined some quality properties. For this purpose, B. clausii was microencapsulated by using extrusion method and added up to 4% in dough. Dried vegetables were pulverized and then added to the noodles at a rate of 5 to 15%, in order to increase the sensory properties of the noodle samples. In addition, microbiological characteristics and survivor B. clausii for probiotic samples of all noodles samples were analyzed.It was determined that the number of B. clausii was 9.99-11.06 log CFU/g in noodle dough on average; between the values of 9.35 -10.11 log CFU/g after shaping the noodles; after cooking the noodles samples, it was determined that they ranged between 5.02 -5.10 log CFU/g values. B. clausii values were sufficient to maintain the resistance of probiotic microorganisms in the gastrointestinal system.The enriched products by probiotic are in the nature of functional new product in accordance with the purpose of the study.
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