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Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu ve Mikroenkapsülasyonu

Year 2023, Volume: 13 Issue: 3, 1755 - 1767, 01.09.2023
https://doi.org/10.21597/jist.1290953

Abstract

Bu çalışma mikrodalga destekli ekstraksiyon (MDE) sistemi kullanılarak domates kabuklarından fenolik bileşiklerin ekstraksiyonunu ve elde edilen fenoliklerin püskürtmeli kurutma tekniği ile mikroenkapsülasyonunu kapsamaktadır. Bu amaçla maksimum düzeyde geri kazanım için MDE koşulları (mikrodalga gücü: 250-500 W ve ekstraksiyon süresi: 1-60 dk) yanıt yüzey metodolojisi ile optimize edilmiştir. Toplam fenolik madde miktarı (TFM) (3.58 mg GAE/g) ve antioksidan kapasite (29.85 mmol TE/g) için en yüksek değerler mikrodalga gücünün 310 W ve ekstraksiyon süresinin 35 dk olduğu noktada elde edilmiştir. Optimum koşullarda elde edilen ekstraktlara maltodekstrin (ekstraktaki suda çözünür toplam katı madde miktarının maltodekstrine oranı: 1/1 w/w) ilave edilmiş ve nihai solüsyon püskürtmeli kurutma tekniği kullanılarak toz forma dönüştürülmüştür. Mikroenkapsülasyon prosesinin başarısı fourier dönüşümlü kızılötesi spektroskopi (FTIR) ile doğrulanmıştır. Mikrokapsüller için toz verimi, nem içeriği, su aktivitesi ve çözünürlük değerleri sırasıyla %63.45, 4.18, 0.19 ve %92.34 olarak belirlenmiştir. Nihai toz ürünlerin antioksidan kapasitesi TFM miktarı (3.17 mg GAE/g), DPPH (23.10 mmol TE/g), ABTS (75.83 mmol TE/g) ve FRAP (13.95 mmol TE/g) yöntemleri ile araştırılmıştır. Elde edilen sonuçlar atık materyallerin bertaraf edilmesinin veya ekonomik değeri düşük alanlarda kullanılmasının makul bir yaklaşım olmadığını, aksine katma değerli ürünlere dönüştürülme potansiyellerini ortaya koymuştur.

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Tomato Peel Phenolics: Microwave Assisted Extraction Conditions Optimization and Microencapsulation

Year 2023, Volume: 13 Issue: 3, 1755 - 1767, 01.09.2023
https://doi.org/10.21597/jist.1290953

Abstract

This study covered the phenolic compounds extraction from tomato peels using microwave assisted extraction (MAE) system and their microencapsulation by spray drying technique. For this purpose, MAE conditions (microwave power: 250-500 W and extraction time: 1-60 min) for maximum recovery were optimized by response surface methodology. The highest values for total phenolic content (TPC) (3.58 mg GAE/g) and antioxidant capacity (29.85 mmol TE/g) were obtained at the point where the microwave power was 310 W and the extraction time was 35 min. Phenolic extracts produced under optimum conditions were mixed with maltodextrin (the ratio of soluble solids in the extracts to maltodextrin: 1/1 w/w) and converted into powder form using spray drying technique. The success of the microencapsulation process was confirmed by fourier transform infrared spectroscopy (FTIR). Powder yield, moisture content, water activity and solubility values for microcapsules were determined as 63.45%, 4.18, 0.19 and 92.34%, respectively. The antioxidant capacity of the final powder products was investigated by TFM (3.17 mg GAE/g), DPPH (23.10 mmol TE/g), ABTS (75.83 mmol TE/g) and FRAP (13.95 mmol TE/g) methods. The results show that it is not a reasonable approach to dispose of waste materials or use them in field with low economic value. On the contrary, they have the potential to transform value-added products.

References

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  • Azabou, S., Sebii, H., Taheur, F. B., Abid, Y., Jridi, M., & Nasri, M. (2020). Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils. Food Bioscience, 36, 100664. https://doi.org/10.1016/j.fbio.2020.100664
  • Başyiğit, B., Sağlam, H., Kandemir, Ş., Karaaslan, A., & Karaaslan, M. (2020). Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity. Powder Technology, 364, 654-663. https://doi.org/10.1016/j.powtec.2020.02.035
  • Başyiğit, B., Yücetepe, M., Karaaslan, A., & Karaaslan, M. (2021). High efficiency microencapsulation of extra virgin olive oil (EVOO) with novel carrier agents: Fruit proteins. Materials Today Communications, 28, 102618. https://doi.org/10.1016/j.mtcomm.2021.102618
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  • Bozkurt, E., Sıcak, Y., Oruç-Emre, E. E., Iyidoğan, A. K., & Öztürk, M. (2020). Design and bioevaluation of novel hydrazide-hydrazones derived from 4-acetyl-N-substituted benzenesulfonamide. Russian Journal of Bioorganic Chemistry, 46, 702-714. https://doi .org/10.1134/S1068162020050052
  • Caliskan, G., & Dirim, S. N. (2013). The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food and bioproducts Processing, 91(4), 539-548. https://doi.org/10.1016/j.fbp.2013.06.004
  • Çam, M., İçyer, N. C., & Erdoğan, F. (2014). Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Science and Technology, 55(1), 117-123. https://doi.org/10.1016/j.lwt.2013.09.011
  • Cam, M., Basyigit, B., Alasalvar, H., Yilmaztekin, M., Ahhmed, A., Sagdic, O., ... & Telci, I. (2020). Bioactive properties of powdered peppermint and spearmint extracts: Inhibition of key enzymes linked to hypertension and type 2 diabetes. Food Bioscience, 35, 100577. https://doi.org/10.1016/j.fbio.2020.100577
  • Chong, S. Y., & Wong, C. W. (2017). Effect of spray dryer inlet temperature and maltodextrin concentration on colour profile and total phenolic content of Sapodilla (Manilkara zapota) powder. International Food Research Journal, 24(6), 2543-2548
  • Coelho, M. C., Rodrigues, A. S., Teixeira, J. A., & Pintado, M. E. (2023). Integral valorisation of tomato by-products towards bioactive compounds recovery: Human health benefits. Food Chemistry, 410, 135319. https://doi.org/10.1016/j.foodchem.2022.135319
  • Çam, M., Hışıl, Y., & Durmaz, G. (2009). Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food chemistry, 112(3), 721-726. https://doi.org/10.1016/j.foodchem.2008.06.009
  • Elbadrawy, E., & Sello, A. (2016). Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian Journal of Chemistry, 9, S1010-S1018. https://doi.org/10.1016/j.arabjc.2011.11.011
  • FAO, 2020. Erişim adresi: https://www.fao.org/faostat/en/#data/QCL
  • Farid, E., Mounir, S., Talaat, E., Elnemr, S., & Siliha, H. (2022). Effect of foaming parameters on the physical and phytochemical properties of tomato powder. Food Science and Biotechnology, 31(11), 1423-1431. https://doi.org/10.1007/s10068-022-01125-9 García, P., Fredes, C., Cea, I., Lozano-Sánchez, J., Leyva-Jiménez, F. J., Robert, P., ... & Jimenez, P. (2021). Recovery of bioactive compounds from pomegranate (Punica granatum L.) peel using pressurized liquid extraction. Foods, 10(2), 203. https://doi.org/10.3390/foods10020203
  • Gheonea, I., Aprodu, I., Cîrciumaru, A., Râpeanu, G., Bahrim, G. E., & Stănciuc, N. (2021). Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications. Journal of Food Engineering, 288, 110166. https://doi.org/10.1016/j.jfoodeng.2020.110166
  • Ishrat, S. A., Naik, H. R., Zargar, I. A., Wani, S. M., & Altaf, U. (2020). Investigation of the physical properties of tomato powder prepared by spray drying technology. IJCS, 8(1), 1071-1074. https://doi.org/10.22271/chemi.2020.v8.i1n.8395
  • Jaya, S., Das, H., & Mani, S. (2006). Optimization of maltodextrin and tricalcium phosphate for producing vacuum dried mango powder. International Journal of Food Properties, 9(1), 13-24. https://doi.org/10.1080/10942910500217666
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There are 50 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Mehmet Şükrü Karakuş 0000-0002-1805-8206

Merve Akalan 0000-0002-3926-245X

Bülent Başyiğit 0000-0002-6617-1836

Asliye Karaaslan 0000-0002-3834-0647

Mehmet Karaaslan 0000-0001-8097-9535

Early Pub Date August 29, 2023
Publication Date September 1, 2023
Submission Date May 1, 2023
Acceptance Date June 5, 2023
Published in Issue Year 2023 Volume: 13 Issue: 3

Cite

APA Karakuş, M. Ş., Akalan, M., Başyiğit, B., Karaaslan, A., et al. (2023). Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu ve Mikroenkapsülasyonu. Journal of the Institute of Science and Technology, 13(3), 1755-1767. https://doi.org/10.21597/jist.1290953
AMA Karakuş MŞ, Akalan M, Başyiğit B, Karaaslan A, Karaaslan M. Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu ve Mikroenkapsülasyonu. J. Inst. Sci. and Tech. September 2023;13(3):1755-1767. doi:10.21597/jist.1290953
Chicago Karakuş, Mehmet Şükrü, Merve Akalan, Bülent Başyiğit, Asliye Karaaslan, and Mehmet Karaaslan. “Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu Ve Mikroenkapsülasyonu”. Journal of the Institute of Science and Technology 13, no. 3 (September 2023): 1755-67. https://doi.org/10.21597/jist.1290953.
EndNote Karakuş MŞ, Akalan M, Başyiğit B, Karaaslan A, Karaaslan M (September 1, 2023) Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu ve Mikroenkapsülasyonu. Journal of the Institute of Science and Technology 13 3 1755–1767.
IEEE M. Ş. Karakuş, M. Akalan, B. Başyiğit, A. Karaaslan, and M. Karaaslan, “Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu ve Mikroenkapsülasyonu”, J. Inst. Sci. and Tech., vol. 13, no. 3, pp. 1755–1767, 2023, doi: 10.21597/jist.1290953.
ISNAD Karakuş, Mehmet Şükrü et al. “Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu Ve Mikroenkapsülasyonu”. Journal of the Institute of Science and Technology 13/3 (September 2023), 1755-1767. https://doi.org/10.21597/jist.1290953.
JAMA Karakuş MŞ, Akalan M, Başyiğit B, Karaaslan A, Karaaslan M. Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu ve Mikroenkapsülasyonu. J. Inst. Sci. and Tech. 2023;13:1755–1767.
MLA Karakuş, Mehmet Şükrü et al. “Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu Ve Mikroenkapsülasyonu”. Journal of the Institute of Science and Technology, vol. 13, no. 3, 2023, pp. 1755-67, doi:10.21597/jist.1290953.
Vancouver Karakuş MŞ, Akalan M, Başyiğit B, Karaaslan A, Karaaslan M. Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu ve Mikroenkapsülasyonu. J. Inst. Sci. and Tech. 2023;13(3):1755-67.