New Perspectives for the Encapsulation of Hydrophilic Compounds

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dc.authorid0000-0001-7530-7478en_US
dc.contributor.authorOral, Rasim Alper
dc.date.accessioned2021-03-20T20:13:58Z
dc.date.available2021-03-20T20:13:58Z
dc.date.issued2017
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractEncapsulation 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.en_US
dc.identifier.doi10.1111/jfpp.12967en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttp://doi.org/10.1111/jfpp.12967
dc.identifier.urihttps://hdl.handle.net/20.500.12885/973
dc.identifier.volume41en_US
dc.identifier.wosWOS:000394816700074en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorOral, Rasim Alper
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords]en_US
dc.titleNew Perspectives for the Encapsulation of Hydrophilic Compoundsen_US
dc.typeArticleen_US

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