Publication:
Influence of an Ultrasonic Nozzle in Spray-Drying and Storage on the Properties of Blueberry Powder and Microcapsules

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dc.authorscopusid57015595800
dc.authorscopusid56063351800
dc.authorscopusid57148407500
dc.authorscopusid6603159988
dc.authorscopusid12792933400
dc.contributor.authorTatar Turan, F.
dc.contributor.authorCengiz, A.
dc.contributor.authorSandıkçı, D.
dc.contributor.authorDervişoĝlu, M.
dc.contributor.authorKahyaoǧlu, T.
dc.date.accessioned2020-06-21T13:32:18Z
dc.date.available2020-06-21T13:32:18Z
dc.date.issued2016
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Tatar Turan] Feyza, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Cengiz] Alime, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Sandıkçı] Dilara, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Dervişoĝlu] Muhammet, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Kahyaoǧlu] Talip, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey, Department of Food Engineering, Yıldız Teknik Üniversitesi, Istanbul, Turkeyen_US
dc.description.abstractBACKGROUND: Recently, ultrasonic nozzle technology has been applied in spray-drying because of its numerous advantages, including providing more uniform droplets and reducing damage observed in bioactive compounds. In this study, the production of blueberry powders and microcapsules by using an ultrasonic spray nozzle was investigated. Firstly, the important ultrasonic nozzle parameters were optimised by using response surface methodology and compared with a conventional nozzle (control). Secondly, powder and microcapsules obtained at the optimum point were stored at 22 °C and 35 °C at 0.32 water activity (a<inf>w</inf>). RESULTS: The optimum conditions were estimated as 125 °C inlet air temperature, 9 W ultrasonic power and 8% feed pump rate. There was significantly difference (P < 0.05) in the total phenolic content and antioxidant power of microcapsules produced by an ultrasonic nozzle and a conventional nozzle. Because the temperature affected the stability of powders negatively, the blueberry powder showed higher losses than microcapsules in the content of bioactive compounds. In addition, the ultrasonic nozzle showed a significantly greater protective effect on physico-chemical properties than did the conventional nozzle. CONCLUSION: Results of the study point that the production of ultrasonic nozzle powders and microcapsules is feasible to use as a functional ingredient in food industry. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industryen_US
dc.identifier.doi10.1002/jsfa.7605
dc.identifier.endpage4076en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue12en_US
dc.identifier.pmid26749368
dc.identifier.scopus2-s2.0-84959440292
dc.identifier.scopusqualityQ1
dc.identifier.startpage4062en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.7605
dc.identifier.volume96en_US
dc.identifier.wosWOS:000380729800014
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Ltd Southern Gate Chichester, West Sussex PO19 8SQen_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.relation.journalJournal of the Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnthocyaninsen_US
dc.subjectMicro-Encapsulationen_US
dc.subjectSpray-Dryingen_US
dc.subjectStorage Stabilityen_US
dc.titleInfluence of an Ultrasonic Nozzle in Spray-Drying and Storage on the Properties of Blueberry Powder and Microcapsulesen_US
dc.typeArticleen_US
dspace.entity.typePublication

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