A comparative study on the encapsulation of black carrot extract in potato protein-pectin complexes

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dc.authorid0000-0002-1263-9253en_US
dc.contributor.authorYavuz-Düzgün, Merve
dc.contributor.authorAyar, Eda Nur
dc.contributor.authorŞensu, Eda
dc.contributor.authorTopkaya, Cansu
dc.contributor.authorÖzçelik, Beraat
dc.date.accessioned2023-07-28T09:57:24Z
dc.date.available2023-07-28T09:57:24Z
dc.date.issued2023en_US
dc.departmentFakülteler, Uygulamalı Bilimler Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractThis manuscript reveals the effect of the emulsification step on the black carrot extract (BCE) stabilization by potato protein isolate (PPI)-citrus pectin (CP) coacervates. The effect of core-to-wall ratio and concentration of wall material were also investigated. This was the first attempt to compare the characteristics of emulsified core particles (ECP) and non-emulsified core particles (NECP) coated with complex coacervates. Potato protein was used as an encapsulating agent by complex coacervation for the first time, and it showed excellent characteristics for the encapsulation. Non-hygroscopic particles were produced with emulsification while most of NECPs were slightly hygroscopic. The mean particle diameter of powders ranged from 65.05 to 152.47 & mu;m which is suitable with SEM micrographs. ECPs showed lower particle size values with increased wall concentration at the constant core-to-wall ratio. Encapsulation efficiency (EE) increased, and anthocyanin retention (AR) decreased when emulsification was included. EE of NECP and ECP was between 69.26-82.84% and 85.48-90.15% while AR was between 79.08-102.16% and 53.90-83.37%, respectively. FT-IR and & zeta;-potential values proved the complexation between PPI and CP in ECPs as well as the interaction of PP, CP, and BCE in NECPs. DSC thermograms proved the success of the encapsulation procedure and thermo-stability of the BCE-loaded particles.en_US
dc.identifier.citationYavuz-Düzgün, M., Ayar, E. N., Şensu, E., Topkaya, C., & Özçelik, B. (2023). A comparative study on the encapsulation of black carrot extract in potato protein-pectin complexes. Journal of Food Science and Technology, 60(10), 2628-2638. 10.1007/s13197-023-05787-zen_US
dc.identifier.endpage2638en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85164533209
dc.identifier.scopusqualityQ1
dc.identifier.startpage2628en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12939/3616
dc.identifier.volume60en_US
dc.identifier.wosWOS:001025569500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorYavuz-Düzgün, Merve
dc.language.isoen
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.isversionof10.1007/s13197-023-05787-zen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEmulsifcationen_US
dc.subjectCoacervationen_US
dc.subjectBlack carroten_US
dc.subjectPotato proteinen_US
dc.subjectEncapsulationen_US
dc.titleA comparative study on the encapsulation of black carrot extract in potato protein-pectin complexes
dc.typeArticle

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