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Journals / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi / 2021 / Cilt: 10 - Sayı: 1

Microencapsulation of olive stone antioxidants by freeze-drying technique: Physical and chemical characterization of powder product

Zeytin çekirdeği antioksidanlarının dondurarak kurutma tekniği ile mikroenkapsülasyonu: Toz ürünün fiziksel ve kimyasal karakterizasyonu

EMİNE NAKİLCİOĞLU TAŞ
SEMİH ÖTLEŞ
Pages
140–149
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It is predicted that the obtained olive stone antioxidant powder can be used as a natural additive to improve the functional properties of foods.

📌 3 Key Takeaways

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Objective & Hypothesis:One of the approaches improving sustainable food production is to add value to the food industry wastes.
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Key Findings & Data:The in vitro release of phenolic compounds in the powder with low moisture content (3.58 %), bulk (0.06 g/cm3), and tapped density (0.10 g/cm3) was 25.18 % in simulated gastric fluid and 41.01 % in simulated intestinal fluid.
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Conclusion & Impact:It is predicted that the obtained olive stone antioxidant powder can be used as a natural additive to improve the functional properties of foods.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan aktivite · Dondurarak kurutma · Fenolik bileşik

Abstract

One of the approaches improving sustainable food production is to add value to the food industry wastes. Olive stone, which is one of the olive and olive oil wastes, is a natural antioxidant source due to its phenolic compounds. In this study, microencapsulation of olive stone water extract by freeze-drying in the presence of chitosan is aimed. Some physical, bulk, particle, and reconstitution properties, in vitro release values, phenolic content, and antioxidant activity of the powder were determined. The in vitro release of phenolic compounds in the powder with low moisture content (3.58 %), bulk (0.06 g/cm3), and tapped density (0.10 g/cm3) was 25.18 % in simulated gastric fluid and 41.01 % in simulated intestinal fluid. It also had high total phenolic content (565.61 mg GAE/100 g) and antioxidant activity (EC50: 1.85 mg, and ferric reducing antioxidant power: 1330.80 mg FeSO4/100 g). The presence of hydroxytyrosol, (+)-catechin, vanilic acid, syringic acid and oleuropein was determined qualitatively and quantitatively. It is predicted that the obtained olive stone antioxidant powder can be used as a natural additive to improve the functional properties of foods.

Özet

Sürdürülebilir gıda üretimini geliştirmeye yönelik yaklaşımlardan biri, gıda sanayi atıklarına değer katmaktır. Zeytin ve zeytinyağı atıklarından olan zeytin çekirdeği, yapısındaki fenolik bileşikler nedeniyle doğal bir antioksidan kaynağıdır. Bu çalışmada zeytin çekirdeği su ekstraktının, kitosan varlığında dondurarak kurutma yöntemiyle mikroenkapsülasyonu amaçlanmıştır. Toz ürünün bazı fiziksel, yığın, partikül ve rekonstitüsyon özellikleri ile in vitro salınım değerleri, fenolik bileşik içeriği ve antioksidan aktivitesi belirlendi. Düşük nem içeriğine (% 3.58), yığın (0.06 g/cm3) ve sıkıştırılmış yoğunluğa (0.10 g/cm3) sahip toz üründeki fenolik bileşiklerin in vitro salınımı, simüle mide sıvısında % 25.18 ve bağırsak sıvısında ise % 41.01 idi. Yüksek toplam fenolik içeriğe (565.61 mg GAE/100 g) ve antioksidan aktiviteye (EC50: 1.85 mg ve demir indirgeme yeteneği: 1330.80 mg FeSO4/100 g) de sahipti. Hidroksitirosol, (+)-kateşin, vanilik asit, şiringik asit ve oleuropeinin varlığı, kalitatif ve kantitatif olarak tespit edildi. Elde edilen zeytin çekirdeği antioksidanı tozunun gıdaların fonksiyonel özelliklerinin geliştirilmesi için doğal katkı maddesi olarak kullanılabileceği öngörülmektedir.

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Cite This Article

TAŞ, E. N., ÖTLEŞ, S. (2021). Microencapsulation of olive stone antioxidants by freeze-drying technique: Physical and chemical characterization of powder product. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 10 - Sayı: 1, 140–149. https://ajindex.com/articles/290053

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