Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity

Başyi̇ği̇t, Bülent; Sağlam, Hidayet; Kandemir, Şifanur; Karaaslan, Asliye; Karaaslan, Mehmet

doi:10.1016/j.powtec.2020.02.035

Cited by 53 publications

(26 citation statements)

References 62 publications

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“…In addition, Ng et al [ 38 ] demonstrated that 40% total solid content (wall/oil) was the most effective formulation for the encapsulation efficiency (MEE) and the oxidative stability of encapsulated kenaf seed oil. Moreover, the optimum total solid reported by [ 36 ] was found to be 20% for the sour cherry oil encapsulated by spray drying when optimization was conducted with the range of total solid (16.59–33.41%). Therefore, total solid concentration is a very important factor that needs to be covered when obtaining encapsulated oils with desired properties.…”

Section: Optimizing the Encapsulation Process Conditionsmentioning

confidence: 98%

“…The optimum inlet temperature was found to be 166 °C. Recently, Başyiğit, B., et al studied the effect of inlet air temperature (120–220 °C) on the properties of sour cherry oil encapsulated using spray drying [ 36 ]. The researcher observed that higher inlet air temperature positively affected the flowability and the optimal temperature was 195 °C.…”

Section: Optimizing the Encapsulation Process Conditionsmentioning

confidence: 99%

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Spray Drying for the Encapsulation of Oils—A Review

et al. 2020

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The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.

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Section: Optimizing the Encapsulation Process Conditionsmentioning

confidence: 98%

Section: Optimizing the Encapsulation Process Conditionsmentioning

confidence: 99%

Spray Drying for the Encapsulation of Oils—A Review

et al. 2020

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“…Antimicrobial assays were carried out according to our previous study with slight modification (Başyiğit, Sağlam, Kandemir, et al, 2020…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…The physicochemical properties of SCSO (Kütahya cv.) reported in our previous study (Başyiğit, Sağlam, Kandemir, et al, 2020) and PSO are given in Table S1. (Kiralan et al, 2009;Pamisetty et al, 2020).…”

Section: Physicochemical Properties Of Sour Cherry Seed Oilmentioning

confidence: 99%

Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study withPrunus cerasusandPunica granatum oils

Başyi̇ği̇t

Sağlam

Hayoğlu

et al. 2021

J Food Process Preserv

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Sour cherry (Prunus cerasus L.) and pomegranate (Punica granatum L.) are two industrial fruit crops in high demand. Sour cherry is assumed to have originated from an area surrounded by the Caspian Sea and the Black Sea which acquired its Latin name from ancient Kerasus city (modern name Giresun) established on the shores of the Black Sea on the Turkish side. Pomegranate is a fruit-bearing plant in the family of Lythraceae, a native of the Indian plate, Persia, and Mesopotamia, with a worldwide consumption containing micronutrients exerting positive effects on human health (Alrgei et al., 2015;Lansky & Newman, 2007). The total sour cherry and pomegranate production in the world have been constantly increasing and reaching more than 1 and 3 million tons, respectively (FAOSTAT, 2017;Kahramanoglu, 2019). There is a high demand for these fruits or food items derived from these fruit crops as many studies indicated their

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“…Furthermore, the antibacterial activity of GOxP 5 (with 2% glucose added) was evaluated by measuring the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) by the broth dilution method (Başyiǧit et al, 2020). The effect of the GOxP 5 on growth curves of L. monocytogenes and V. parahemolyticus were studied by adding GOxP 5 with different concentrations of 4 × MIC, 2 × MIC, 1 × MIC, 1/2 × MIC, 1/4 × MIC, and sterile normal saline solution was used as control.…”

Section: Antibacterial Evaluation Of Goxpmentioning

confidence: 99%

A New Cold-Active Glucose Oxidase From Penicillium: High-Level Expression and Application in Fish Preservation

et al. 2020

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Glucose oxidase (GOx) with high enzyme activity at low temperature (4°C) is potentially useful for food preservation, especially for aquatic products preservation. A cold-active GOx with approximately 83% similarity to known protein sequences, was isolated from Penicillium sp. MX3343 and expressed in Pichia pastoris X33. Through high cell density fermentation, the yield of recombinant enzyme (named GOxP5) reached 458.6 U/mL. GOxP5 showed optimal activity at 30°C and pH 5.5, and was stable at a broad pH range from pH 2–6. Moreover, GOxP5 could maintain 72% maximum activity at 4°C, suggesting its application for the preservation of aquatic products at low-temperatures. Importantly, GOxP5 showed a good antimicrobial effect against common fish pathogenic bacteria (Listeria monocytogenes and Vibrio parahaemolyticus). Moreover, sensory, microbiological (total bacterial count), and physicochemical (total volatile basic nitrogen and pH) systematic analyses proved GOxP5 to be an excellent freshness preserving agent in the context of the grass carp. These favorable enzymatic properties of GOxP5 make it potentially useful in food biopreservation, and the effect was better compared to the commonly used chemical preservatives.

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Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity

Cited by 53 publications

References 62 publications

Spray Drying for the Encapsulation of Oils—A Review

Spray Drying for the Encapsulation of Oils—A Review

Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study withPrunus cerasusandPunica granatum oils

A New Cold-Active Glucose Oxidase From Penicillium: High-Level Expression and Application in Fish Preservation

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