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Öğe Deer apple (Malus trilobata) fruit grown in the Mediterranean region: identification of some components and pomological features(Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Demircan, Huseyin; Sarioglu, Kemal; Sagdic, Osman; Ozkan, Kubra; Kayacan, Selma; Us, Ahmet Abdullah; Oral, Rasim AlperDeer apple (Malus trilobata) fruit is present naturally in the Mediterranean region and can be used for many different purposes, such as consuming as fresh and dried fruits, using as herbal tea flavorings, making vinegar, and pickle. Also, it is traditionally used against various health problems like cholesterol, shortness of breath, diabetes, and hypertension. Many researchers have studied some properties of deer apple fruit, such as the ecology of the species, fruit and seed properties, body form, and phenology. In this study, besides pomological properties, the organic acid, phenolic compound, sugar, and aroma composition of the deer apple fruit were determined for the first time. Malic acid (27.5 mg/g) is the most abundant organic acid in deer apple, while fructose (351 mg/g) is the most abundant sugar. It was determined that the deer apple contains various phenolic compounds such as protocatechuic acid, chlorogenic acid, caffeic acid, epicatechin, rutin, and quercetin. Acetic acid, nonanal, hexanal, acetoin, acetaldehyde, n-octanal, hept-2(E)-enal are the most abundant aroma compounds.Öğe Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability(Elsevier, 2022) Cinar, Aycan; Altuntas, Seda; Demircan, Huseyin; Dundar, Ayse Neslihan; Taner, Gokce; Oral, Rasim AlperIn this paper, the convenience of encapsulation technique was investigated in terms of characterization of capsule, changing the volatile compounds and preservation biological activity throughout six months for black garlic (BG) by comparison with the aqueous extract which prepared from BG (stored at 4 C) each analysis period. Besides, the genotoxic and antigenotoxic aspects of aqueous black garlic extract (BGE) and black garlic capsule (BGC) developed as a novel promising product were also researched. The S-allyl-L-cysteine (SAC) con-tent, which is mostly known to be responsible for biological activity, was preserved in BGC during six months. The variety of volatile compound of BGC (2 compounds) was significantly reduced compared to BG (17 com-pounds) and BGE (7 compounds), which indicates that the extraction and encapsulation traps the undesirable odor. A significant decrease was observed for total phenolic content and antioxidant capacity (performed with DPPH and CUPric Reducing Antioxidant Capacity (CUPRAC)) of BGC with storage like BGE. In contrast, the values obtained with the ABTS method remained constant with storage. The antimicrobial activity (carried out on five Gram-positive bacteria, three Gram-negative bacteria and three yeasts) of BGC was preserved better than BGE. The treatment concentrations (50, 100, 200 mu g/mL) of both BGE and BGC did not have a genotoxic effect and moreover they have antigenotoxic effects against mitomycin C on human lymphocyte cells. All these results implied that BGC can be good a candidate to increase the consumption of BG providing health benefits and functional supplement for food.Öğe Encapsulation of anthocyanin with gelatin-alginate carrier by a specially designed ultrasonic encapsulator with adjustable frequency(John Wiley and Sons Inc, 2024) Sarıoğlu, Kemal; Ülgen, Ahmet; Oral, Rasim AlperAnthocyanins are of increasing interest for food applications due to their health benefits. However, their poor stability and susceptibility to unfavorable environmental conditions may limit their application. Microencapsulation offers enhanced stability and controlled release properties. The aim was designing an ultrasonic encapsulator with a variable frequency ultrasonic driver to encapsulate black carrot and mahaleb anthocyanins. First, a double-channel variable frequency and power adjustable ultrasonic driver and atomizer head were designed. The cooled gelation technique was used to encapsulate anthocyanin in an alginate-gelatin complex. Freeze-drying and air-drying techniques were used for drying of microcapsules. Encapsulation parameters were atomization frequency, alginate, and anthocyanin concentrations. The capsules were characterized by encapsulation efficiency, particle diameter, and controlled release rates. Controlled release tests were performed at two different temperatures and pH values. Encapsulation efficiency was 87%–95%, mean diameters were between 69 and 95 ?m. Maximum release rates were obtained from freeze-dried mahaleb anthocyanin capsules. Release rates increased with increasing temperature and pH values. In addition, the experimental results showed that the increase in the amount of alginate used in encapsulation decreased the release rate. Moreover, the results proved that the designed encapsulator can be used for encapsulation in fields such as food, pharmaceuticals, polymers, chemistry, and materials. © 2023 Wiley Periodicals LLC.Öğe Enkapsülatör Cihaz Sistemi Tasarımı ve Kapsül Üretim Optimizasyonu(2022) Oral, Rasim Alper; Sarıoğlu, Kemal; Demırcan, Hüseyın; Demircan, Şeyda; Konca, Ahsen; Kuşkapan, ?RemBu çalışmada, manyetik alan prensibi kullanarak enkapsülatör cihaz sistemi tasarlanmış ve iyonik jelasyon yöntemine göre kapsül üretimi gerçekleştirilmiştir. Yanıt Yüzey Metodu/Merkezi Kompozit Tasarımı kullanılarak deney tasarımı gerçekleştirilmiştir. Aljinat konsantrasyonu (%1-3 w/v), nozul çapı (0,514-0,838 mm), frekans (500-1000 Hz), mesafe (40-60 mm) ve akış hızı (1,0-8,0 mL/dk) bağımsız değişkenler olarak kullanılmıştır. Öz materyal olarak yaygın kullanılan bir fenolik bileşik olan gallik asit kullanılmıştır. Üretilen kapsüllerin enkapsülasyon etkinliği, üretim verimi, yükleme kapasitesi, partikül çapı, en boy oranı, dairesellik, küresellik, polidispersite indeksi, yayılma, D10, D50 ve D90 değeri gibi özellikleri bağımlı değişkenler (yanıtlar) olarak incelenmiştir. Her bir bağımlı değişken için varyans analizi gerçekleştirilmiştir. Model p-değeri, uyumsuzluk p-değeri, R2 ve düzeltilmiş R2 değerlerine göre en uygun model seçilmiştir. Enkapsülasyon etkinliği üzerine aljinat konsantrasyonu, frekans, mesafe ve aljinat konsantrasyonu/mesafe etkileşiminin etkili olduğu tespit edilmiştir. Aljinat konsantrasyonun artması ile enkapsülasyon etkinliği değerinin arttığı gözlenmiştir. Enkapsülasyon etkinliği değerinin 750 Hz frekans değerlerinde partikül çapının düşmesine bağlı olarak düştüğü belirlenmiştir. Partikül çapı ile enkapsülasyon etkinliği değerleri arasında yüksek korelasyon bulunmuştur (R=0,94). Partikül şekli üzerine akış hızı harici parametrelerin (aljinat konsantrasyonu, nozul çapı, frekans ve mesafe) daha fazla etkili olduğu tespit edilmiştir. Aljinat konsantrasyonun artmasıyla küresellik değerinin arttığı bulunmuştur. Aljinat konsantrasyonunun %3?ün (w/v) üzerine çıkması durumunda ise küreselliğin azalacağı öngörülmektedir. Boyut dağılımı üzerine aljinat konsantrasyonu, nozul çapı ve frekans parametrelerinin etkili olduğu tespit edilmiştir. Frekansın 750 Hz civarında olduğu durumlarda boyut dağılımı değerlerinde artış görülmüştür. Bu çalışma ile manyetik sistemin iyonik jelasyon enkapsülasyonunda kullanımı çalışılmış ve bazı parametrelerin kapsül özellikleri üzerine etkileri incelenmiştir. Tasarımı yapılan manyetik sistem ile küçük boyutlu ve yüksek üretim kapasiteli kapsül üretimi gerçekleştirilebilmektedir.Öğe Evaluation of Process Conditions and Food Quality in Carob Molasses Production by Osmotic Distillation(Springer, 2025) Tan, Esranur; Hasanoglu, Ayca; Oral, Rasim AlperCarob fruit, rich in nutrients and beneficial for treating chronic gastrointestinal diseases, is typically consumed as a concentrated extract. However, conventional methods to process it in a concentrated form can alter its food quality due to the employment of high temperatures. In this work, carob molasses is produced by osmotic membrane distillation utilizing a hydrophobic hollow fiber membrane contactor. Carob extract of 12 degrees Brix obtained by ultrasonication at 25 degrees C was employed as the feed solution while 4 M of CaCl2 solution was used as the draw solution. The impacts of process temperature and the feed and draw solution flowrates on transmembrane flux in osmotic distillation were investigated. The highest water flux value was 378.7 g m-2 h-1. The study compared osmotic distillation with thermal and vacuum evaporation methods in terms of physicochemical properties, color, antioxidant and phenolic activity, and 5-hydroxymethylfurfural (HMF) kinetics of the products obtained by each of said methods. The carob juice was concentrated to approximately 63 degrees Brix from 12 degrees Brix by each method. The products obtained by osmotic distillation contained higher phenolic (498.64 mg GAE/100 g) and antioxidant activity (434.05 mg TE/100 g) than the ones obtained by other methods. Furthermore, osmotic distillation avoided HMF formation. This research is a pioneer study on carob concentration using osmotic distillation. The study revealed key insights into extraction and optimization techniques and into the adaptability of osmotic distillation systems for obtaining food extracts. The experimental results show that with further research and technological advances, these systems could significantly impact the food industry.Öğe Fabrication and Characterization of Calcium Alginate Beads with a Specially Designed Magnetic Pulse Encapsulator(Wiley-V C H Verlag Gmbh, 2025) Demircan, Seyda; Demircan, Huseyin; Sarioglu, Kemal; Ates, Ergun; Seyhun, Nadide; Oral, Rasim AlperIn this study, a novel encapsulator system based on magnetic field principles was developed to produce gallic acid-loaded beads with an adjustable particle size and high production capacity. A dripping device was designed and optimized using the response surface methodology with a central composite design. Alginate concentration, nozzle diameter, frequency, distance, and flow rate were selected as independent variables. Bead properties, including encapsulation efficiency, production yield, loading capacity, particle diameter, aspect ratio, circularity, sphericity, polydispersity index, span, D10, D50, and D90, values were evaluated as response variables. In vitro release kinetics of the beads were investigated. Particle shape was mainly affected by all parameters except flow rate, while size distribution was predominantly governed by the alginate concentration, nozzle diameter, and frequency. Bead morphology strongly affected the release behavior, with smaller and more spherical beads showing faster release rates. The developed system successfully produced small-sized beads with high encapsulation efficiency (up to 60.7%). These findings demonstrate the potential of the proposed magnetic encapsulation system for the efficient encapsulation of gallic acid and other water-soluble phenolic compounds. Furthermore, its adaptability to multi- or interchangeable nozzle configurations makes it suitable for pilot- or industrial-scale production.Öğe Kabak Tatlısı Üretiminde Sönmemiş Kireç Uygulaması Üzerine Ultrason Uygulamasının Etkileri(2024) Oral, Rasim Alper; Birgul, Askin; Yıldız, Gökçen; Yılmaz, Esma Nur; Demırcan, Hüseyın; Cesur, NurbanuKabak tatlısı, ülkemizin özellikle Hatay kentinde, geleneksel yöntem ile sönmemiş kireç uygulanılarak Türk mutfağı kültüründe hem çok tüketilen hem de tercih edilen bir tatlı olarak kendisine yer edinmiştir. Bu proje çalışmasında, sönmemiş kireç uygulamasındaki bazı parametrelerin kabak tatlısı üzerine etkileri ve sönmemiş kirecin ağır metal içerikleri araştırılmıştır. Geleneksel bal kabağı tatlısı elde etmek için Cucurbita maxima türü bal kabağı kullanılmıştır. Bu türün dış yüzeyi dilimli, pürtüklü veya düz, kirli sarı ya da yeşilimtırak renklidir. Etli kısmı sarı-turuncu renkte olup, genellikle tatlı yapımı için tercih edilmektedir. İki farklı kalınlıkta (13 mm, 6.5 mm) dilimlenen taze kabaklar pişirilmeden önce %0.5?lik (w/v) doygun kalsiyum oksit (CaO, Mersin, Türkiye) çözeltisi içinde iki farklı ultrasonik güç (200 W, 400 W) ve iki farklı süre (15 dakika, 30 dakika) parametreleri göz önünde bulundurularak kontrollü bir ön işlem uygulanmıştır. Proje kapsamında uygulanan duyusal analiz ile kabak tatlısı ürünü değerlendirilmiştir. Panelistler geleneksel olarak yapılan bal kabağı tatlısı ve ultrason destekli sönmemiş kireç ile yapılmış bal kabağı tatlısını 7 puanlı Hedonik Skala kullanarak değerlendirmişlerdir. Duyusal analiz verileri incelendiğinde, 13 mm, 30 dakika, 400 W ultrasonik güç uygulanan örneğin en çok genel beğeni topladığı gözlemlenmiştir. Ağır metal tayini için asitle yakma yöntemiyle hazırlanan sönmemiş kireç örnekleri, Agilent 7700 model ICP-MS cihazı kullanılarak ağır metal içerikleri belirlenmiştir. Çalışmamız sonucunda elde edilen ağır metal verilerine göre, kullanmış olduğumuz sönmemiş kireç numunesinin ağır metal açısından güvenliği olduğu belirlenmiştir. Bal kabağı örneklerinin tekstürel özellikleri incelendiğinde en yüksek sertlik değeri geleneksel-13 numunesinde 1785,73±54,32 N değeridir. Proje kapsamında geleneksel olan çıtır kabak tatlısının sert tekstürünü ultrason desteği ile daha kısa süre sönmemiş kireç çözeltisinde bekleterek elde edilmesi amaçlanmıştır. Bu kapsamda geleneksel üretime en yakın sonuç 400W-6.5-30 numunesinde 734,03±41,99 N olarak bulunmuştur. Aynı zamanda proseste sönmemiş kireç kullanımının kabak meyvesi içeriğindeki fenolik ve antioksidan özellikler üzerine etkisini araştırmak amaçlanmıştır. Toplam fenol, toplam flavonoid, toplam karetenoid analizi ve DPPH analiz yo?ntemleri kullanılarak fenolik ve antioksidan o?zellikler ortaya konmuştur.Öğe New Perspectives for the Encapsulation of Hydrophilic Compounds(Wiley, 2017) Oral, Rasim AlperEncapsulation of a hydrophilic extract was performed with complex coacervation and immobilization into the gel matrix to compare the encapsulation efficiency. Sodium alginate and gelatin suspensions containing different ratios of maltodextrin were selected as the wall material for cross-linking and immobilization, respectively. Olive leaf extract was chosen as the core material. The mixtures were injected as droplets in the solution of calcium chloride and oil bath with syringe pump. Several characteristics including particle volume, swelling rate, microstructure and release profiles at gastric pH1 and intestinal pH7.4 at 20 and 37C of the gelled beads were determined. Encapsulation efficiency of cross-linked and gelled beads were 31.120.75 to 44.66 +/- 0.78% and 94.28 +/- 0.46 to 98.64 +/- 1.08%, respectively. Statistical analysis of the results revealed that the effect of maltodextrin content on particle volumes, swelling rates and release rates was significant. Additionally, the release rate was significantly affected from temperature and pH. Practical ApplicationsOleuropein extraction process from olive leaf was performed effectively and practical according to the most of method. Therefore, it is available for analysis and large-scale extraction processes. In process of encapsulation of hydrophilic compounds, low yield by cross-linking and high efficiency by immobilization were demonstrated. And, some properties of the beads (encapsulation efficiency, particle size, swelling rate, microstructure and release profiles) which produced by immobilization were analyzed. The obtained data from this study is thought to be guiding for food industries, nutraceutics production and pharmacy. High efficient cross-linking process for hydrophilic components could be improved.Öğe Parameters affecting calcium-alginate bead characteristics: Viscosity of hydrocolloids and water solubility of core material(Elsevier, 2023) Demircan, Huseyin; Oral, Rasim AlperIn this study, calcium-alginate beads were produced and characterized by ionic gelation technique using three different copolymers (gum arabic (GA), kappa-carrageenan (CG), guar gum (GG)), and seven different phenolic compounds (tannic acid, chlorogenic acid, gallic acid, p-coumaric acid, caffeic acid, naringin, and hesperidin). The effect of the viscosity of copolymer and water solubility of the phenolic compound on the size, shape, swelling, encapsulation efficiency (EE), loading capacity (LC), and production yield (PY) of the beads were investigated. In addition, the impact of the core material concentration in the calcium chloride solution on the EE was determined. The bead sizes increased by 6.8, 11.4, and 35.3 %, respectively, with the use of GA, CG, and GG. The EE of the beads ranged from 28.36 to 89.30 % and increased with increasing copolymer viscosity and decreasing water solubility of the phenolic compound. When the core material concentration difference between the alginate and calcium chloride solutions was reduced to zero, the EE of the gallic acid bead increased from 32.95 % to 89.05 %. The results of this study show that copolymer viscosity, the water solubility of core material, and the core material concentration difference between alginate and calcium solutions should be considered in ionic gelation applications.Öğe Rheological and microstructural characterization of royal jelly at different temperatures(Wiley, 2019) Sarıcaoğlu, Furkan Türker; Cinar, Aycan; Demircan, Hüseyin; Oral, Rasim AlperIn this study, effect of temperature (4, 10, 25, and 35 degrees C) on microstructural and rheological properties of royal jelly (RJ) was investigated. Our results indicated that pH and proximate composition of RJ was insignificantly affected by temperature, but degrees Brix values increased. Microstructural images showed that RJ particles were homogeneous at 10 and 25 degrees C, but swelled at 35 degrees C. RJ samples showed shear thinning behavior with yield stress. The increasing temperature caused the increase of yield stress due to swelling of particles. All samples were characterized as weak gel-like behavior because G(') > G('') at up to 100 rad/s. Three interval thixotropic test (3ITT) showed that RJ samples could partially recover after high shear deformation, but increasing temperature decreased recovery percentage of samples. This study revealed that the temperature of RJ should never exceed to 10 degrees C to obtain better recovery during the processing. Practical applications Apicultural products such as royal jelly (RJ) have become very important nutritional products in recent times due to bioactive properties and are increasingly attracted by consumers. Bioactive properties of RJ can highly be deteriorated by process temperature and storage conditions. RJ has creamy and milk-like structure and contains high amounts of proteins and carbohydrates. Therefore, the rheological characterization of RJ can provide significant information about structure, freshness, end product quality for consumers, as well as process equipment design and energy consumption for manufacturers. The freshness of RJ is determined with the analysis of 10-HDA, furosine, superoxide dismutase and 57 kDa proteins. This study revealed that the rheological characterization of RJ at different temperatures may be helpful to estimate freshness and process conditions easier than analytical methods.Öğe Sıcaklık ve Farklı Kıvam Verici Maddelerin Ketçabın Reolojik Özellikleri Üzerine Etkileri(2018) Bıldır, Büşra; Demircan, Hüseyin; Oral, Rasim AlperBu araştırmada, ketçap formülasyonuna üç farklı (guar gam, ksantan gam ve modifiye mısır nişastası) hidrokolloid ayrı ayrı ilave edilerek laboratuvar ortamında ketçap üretimi yapılmıştır. Hidrokolloid eklenerek üretilen ketçap numunelerinin reolojik davranışları, Anton Paar MCR 302 marka/model reometre cihazı kullanılarak 1-100 s-1 kayma hızı aralıklarında ve geniş bir sıcaklık aralığında (10- 50 °C) incelenmiştir. Elde edilen sonuçlar, reometre cihazının yazılım programı (RheoCompass 1.21) kullanılarak Power Law ve Herschel–Bulkley modellerine uygun olarak modellenmiştir. Ön denemeler sonucunda ketçabın salçadan üretilmesi durumunda ideal kıvam değerinin sağlanmasında (guar gam ve ksantan gam için) kıvam arttırıcının %1 oranında eklenmesinin uygun olduğu görülmüştür. Modifiye mısır nişastasının %1’lik ilavesinin ise yapısal bütünlüğü ve sürekliliği sağlamadığı da görülmüştür. Sıcaklığın ketçabın reolojik özellikleri üzerine en iyi etkinin guar gam tarafından sağlandığı belirlenmiştir. Bu sonuçlar ketçap üretiminde üretim koşullarını belirlemek ve standardizasyonu sağlamak için önem arz etmektedir.Öğe THE MORPHOLOGICAL AND CHEMICAL VARIABILITY OF TURKISH HAZEL (CORYLUS COLURNA L.) FRUITS IN TURKEY(Croatian Forestry Soc, 2023) Kalkan, Mehmet; Yilmaz, Mustafa; Oral, Rasim AlperTurkish hazel (Corylus colurna L.) is naturally distributed in southeast Europe, Anatolia, the Caucasus and Western Himalayas. In Turkey, there are many isolated populations in the Black Sea, Marmara, Aegean, and Central Anatolian Regions. Many of the small populations in Turkey are endangered. In this study, the morphological and chemical characteristics of Turkish hazelnut fruits collected from seven populations were researched. In this regard, considering the morphological characteristics of fruits and kernels, significant differences were observed between the populations. Length, width, thickness, and weight averages were 15.98 mm, 15.38 mm, 12.00 mm and 1.4651 g in the fruits, and 13.03 mm, 11.22 mm, 7.64 mm and 0.5047 g in the kernels, respectively. The average shell thickness was 1.92 mm, shell weight was 0.9604 g, and kernel ratio was 35.16%. Statistically significant differences were found out between the populations whose chemical contents were analyzed. As a result of the analysis, the average fat content, protein, starch, and ash were 64.1%, 15.9%, 10.2 g, and 2.5%, respectively. According to the averages in the obtained fatty acids, the main fatty acids were oleic acid (79.53%), linoleic acid (11.34%), palmitic acid (5.68%), and stearic acid (2.03%), while the rest of other oils were found in trace amounts. Overall, our results suggest that the information relating to morphological and chemical characteristics of Turkish hazelnut can be useful for discriminating among populations.Öğe The role of microencapsulation in maintaining biological activity of royal jelly: comparison with biological activity and bioaccessibility of microencapsulated, fresh and lyophilized forms during storage(Wiley, 2022) Dundar, Ayse Neslihan; Cinar, Aycan; Altuntas, Seda; Ulubayram, Neslihan; Taner, Gokce; Dagdelen, Adnan Fatih; Oral, Rasim AlperBACKGROUND Royal jelly (RJ) is a unique beehive product and has been recommended for human health since ancient times because of its antioxidant, antimicrobial, antiproliferative, neuroprotective, anti-lipidemic and anti-aging features. However, the biggest obstacle in the use of RJ is the need for cold storage and the instability of bioactive components over time. In the present study, 10-hydroxy-2-decenoic acid (10-HDA) content, as well as antioxidant [using 1,1-diphenyl-2-picrylhydrazy and 2,2 '-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) methods] and antimicrobial activity (five Gram-positive, five Gram-negative and three yeasts), were comparatively evaluated for three RJ forms, two of which can be stored at 24 +/- 1 degrees C during storage. RESULTS Microencapsulated royal jelly (MRJ) stored at room temperature succeeded in preserving its 10-HDA content, a major bioactive compound, during the 6 months, with respect to lyophilized royal jelly (LRJ) and fresh RJ stored at 4 degrees C. The initial 10-HDA contents of RJ, LRJ and MRJ were determined as 1.90%, 5.26% and 2.75%, respectively. Moreover, the total phenolic content, antioxidant capacity and antimicrobial activity mostly remained constant throughout the storage period (P >= 0.05). Gram-positive strains were generally more sensitive than Gram-negative strains. In the present study, the in vitro simulated digestion analysis showed that MRJ can tolerate the digestion process. CONCLUSION Overall, the encapsulation process was considered as one preservative technique for RJ. The microencapsulation of RJ as shown in the results of the present study are encouraging in terms of enabling the local beekeeping sector to achieve ease of production and increased product diversity. MRJ shows promise as a commercial product with a high export value for producers. (c) 2022 Society of Chemical Industry.Öğe Ultrasonik Dağıtma Yöntemiyle Siyah Havuç ve Mahlep Antosiyaninlerinin Mikroenkapsülasyonu ve Karakterizasyonu(2016) Sarıoğlu, Kemal; Oral, Rasim AlperGünümüzde tüketici tercihleri giderek artan bir selilde dogal ürünlerin lehine gelismektedir. Saflastırlalan veya konsatre edilen bu dogal bilesenlerin çesitli nedenlerle enkapsüle edilmesi gerekmektedir. Sunulan çalısmada, siyah havuç (Daucus carota L.) ve mahlep meyvesinden (Prunus mahaleb L.) elde edilen antosiyaninlerin ultasonik atomizer kullanılarak enkapsülasyonu amaçlanmaktadır. Proje kapsamında öncelikle ultrasonik atomizerin tasarımı ve imalatı gerçeklestirilmistir. Daha sonra belirlenen kaynaklardan antosiyaninlerin ön saflastırlması ve karakterizasyonu geçeklestirilmisitir. Yapılan analizler sonucu mahlep meyvelerinin iyi bir antosiyanin kaynagı oldugu ortaya konmustur. Bu asamadan sonra elde edilen sogal renk maddelerinin çesitli parametrelerde enkapsülasyonu gerçeklestirlmistir. Enkapsülasyon amacıyla jelatin-aljinat karısımı tasıyıcı ortam olarak seçilmistir. Çalısma kapsamında tasıyıcı ortamın bilesimi, aljinat konsantrasyonu ve atomizer frekansının ortalama çap, enkapsülasyon verimi ve kontrollü salım hızı üzerine etkisi belirlenmistir. Ayrıca kontrollü salım testlerinde, salım ortamının pH degerinin ve sıcaklıgının salım hızı üzerine etkisi ortaya konmustur. Çalısma kapsamında atomizer frekansını 20, 30 ve 40 kHz olarak belirlenmistir. Frekans artısıyla ortalama partikül çapının azaldıgı belirlenmistir. Frekanstaki degisimin ise enkapsülasyon verimi ve kontrollü salım hızı üzerine etkisinin bulunmadıgı belirlenmistir. Proje kapsamında önerilen yöntemde antosiyaninlerin ortalama enkapsülasyon verim %90?ın üzerinde bulunmustur. Kontrollü salım testlerinde tasıyıcı matriks yapısına sabit jelatin konsatrasyonuna (%5 w/v) karsı artan oranda aljinat (%0,25, %0,625 ve %1.00) eklenerek enkapsüller hazırlanmıstır. Hazırlanan enkapsüller oda sıcaklıgında hava akımı ve liyofilizasyon olmak üzere iki farklı yöntemle kurutulmustur. Salım testleri, 25°C ve 37°C olamak üzere iki farklı sıcaklık ve pH 2 ve pH 7 olmak üzere iki pH degerinde yürütülmüstür. Kontrollü salım testlerinde enkapsülasyon bilesimdeki aljinat miktarındaki artıs ile salım hızının azaldıgı belirlenmistir. Ortam sıcaklıgındaki ve pH degerindeki artıs salım hızını artırmaktadır. Ayrıca çalısma kapsamında liyofilize örneklerin oda sıcaklıgında kurutulan örneklere göre daha yüksek salım hızına sahip oldugu belirlenmistir.
