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

Köprüalan, Özgün; İlter, Işıl; Akyıl, Saniye; Koç, Mehmet; Kaymak‐Ertekin, Figen

doi:10.1080/01932691.2021.1929290

Cited by 7 publications

(2 citation statements)

References 32 publications

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“…Among different encapsulation methods (freeze drying, coacervation, electrospraying, spraycooling), the spray‐drying method is preferred to microencapsulate the food colorants, as it is cheaper, suitable for continuous production, and it provides higher yields (Köprüalan et al, 2021). Spray drying has been largely used for algal biomass and natural substances from some sources such as astaxanthin from Haematococcus pluvialis (Bustos‐Garza et al, 2013), beta carotene from Dunaliella salina , and antioxidant compounds (de Jesús Bonilla‐Ahumada et al, 2018) from Chlorella sp.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, it is of great importance to properly select both the wall materials and the encapsulation technique to maximize the incorporation and retention of the functional compounds within the encapsulation matrix. Although the single‐matrix encapsulation may not provide all desired properties, various combinations of the wall materials are used to functionally improve the encapsulation efficiency (Baysan et al, 2021; Köprüalan et al, 2021; Labuschagne, 2018).…”

Section: Introductionmentioning

confidence: 99%

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

İlter

Koç

Demirel

et al. 2022

Food Processing Preservation

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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 μm. 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°C inlet temperature. Moisture content (2.35%), aw (0.18), Tg (58.25°C), D[4,3] (11.92 μm), 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.

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Section: Introductionmentioning

confidence: 99%