Liquorice (Glycyrrhiza glabra): Production of instant soluble microcapsules

Bülent Başyiğit; İbrahim Hayoğlu; Gülbahar Akyar; Sara Bulut; Ömer Faruk Gamlı; Ahmet Atasoy

doi:10.29050/harranziraat.771780

Araştırma Makalesi

Liquorice (Glycyrrhiza glabra): Production of instant soluble microcapsules

Yıl 2021, Cilt: 25 Sayı: 1, 65 - 71, 24.03.2021

Bülent Başyiğit İbrahim Hayoğlu Gülbahar Akyar Sara Bulut Ömer Faruk Gamlı Ahmet Atasoy

https://doi.org/10.29050/harranziraat.771780

Öz

Bu çalışmada meyan kökünden (Glycyrrhiza Glabra) fenolik antioksidan bileşikler ekstrakte edilmiş ve elde edilen ekstraktlar püskürtmeli kurutma tekniği ile toz forma dönüştürülmüştür. Kurutma yardım materyali olarak maltodekstrin (MD) ve gam arabikin (GA) farklı konsantrasyonları kullanılmıştır. Çekirdek materyalinin kaplama materyaline oranı 1:3 olarak ayarlanmış ve tüm denemelerde sabit tutulmuştur. Kullanılan duvar materyali konsantrasyonu elde edilen son ürünlerin bazı özellikleri üzerine istatistiksel olarak etki olduğu saptanmıştır (p<0.05). Enkapsülasyon verimi ve enkapsülasyon etkinliği sırasıyla 46.30-64.11% ve 98.15-98.62% arasında bulunmuştur. FE4 (MD/GA: 2.25/0.75) emulsiyonunun kapsüllüme verimi diğer emülsiyonlar ile karşılaştırıldığında en yüksek bulunmuştur. Fakat farklı emülsiyonların enkapsülasyon etkinliği üzerine önemli derecede etkileri görülmemiştir (p>0.05). En yüksek toplam fenolik madde içeriği (7.02 mg GAE/g toz) ve antioksidan aktivite (60.15 mg TEAC/g toz) FE1 (MD/GA: 0.75/2.25) emülsiyonunda bulunmuştur. Bu çalışma, püskürtmeli kurutma tekniği kullanarak hazır meyan kökü üretiminin başarılı bir şekilde gerçekleştirilebileceğini göstermiştir.

Anahtar Kelimeler

Glycyrrhiza glabra, Powder, Maltodextrin, Gum Arabic, Spray drying

Proje Numarası

HUBAP- 17042

Kaynakça

Alaşalvar, H. (2017): Production of iced tea from medical and aromatic mint species. MSc thesis (in Turkish), Turkey: Erciyes University.
Bhandari, B. R., Datta, N., Crooks, R., Howes, T., Rigby, S. (1997). A Semi-Empirical approach to optimize the quantity of drying aids required to spray dry sugar-rich foods. Drying Technology, 15(10), 2509-2525.
Bicudo, M. O. P., Jó, J., Oliveira, G. A. D., Chaimsohn, F .P., Sierakowski, M. R., Freitas, R. A. D., Ribani, R. H. (2015). Microencapsulation of juçara (Euterpe edulis M.) pulp by spray drying using different carriers and drying temperatures. Drying Technology, 33(2), 153-161.
Çam, M., Hişil, Y., Durmaz, G. (2009). Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112(3), 721-726.
Çam, M., Içyer, N.C., Erdoǧan, F. (2014). Pomegranate peel phenolics: microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Science and Technology, 55(1), 117-123.
Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., Cal-Vidal, J. (2005). Effect of carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies, 6, 420-428.
Dai, J., Orsat, V., Vijaya Raghavan, G. S., Yaylayan, V. (2010). Investigation of various factors for the extraction of peppermint (Mentha piperita L.) leaves. Journal of Food Engineering, 96(4), 540-543.
Fernandes, R. V. D. B., Borges S.V., Botrel D.A. (2013). Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Food Science and Technology International (Campinas), 33, 171-178.
Gaiani, C., Scher, J., Ehrhardt, J.J., Linder, M., Schuck, P., Desobry, S., Banon, S. (2007). Relationships between Dairy Powder surface composition and wetting properties during storage: importance of residual lipids. Journal of Agricultural and Food Chemistry, 55(16), 6561-6567.
Garofulić, I.E., Zorić, Z., Pedisić, S., Dragović-Uzelac, V. (2017). Retention of Polyphenols in encapsulated sour cherry juice in dependence of drying temperature and wall material. LWT-Food Science and Technology, 83, 110-117.
Hayoğlu, İ., Çelik, Ş., Türkoğlu, H., Başyiğit, B., Ünver, N. (2017). Effects of licorice on some selected properties of ice cream. Hacettepe Journal of Biology and Chemistry, 45(3), 365–370.
Icyer, N.C. (2012). Extraction of pomegranate peel phenolics with water and microencapsulation of the extracts. MSc thesis (in Turkish),Turkey: Erciyes University.
Miravet, G., Alacid, M., Obón, J. M., Fernández‐López, J. A. (2016). Spray‐drying of pomegranate juice with prebiotic dietary fibre. International Journal of Food Science & Technology, 51(3), 633-640.
Moreau, D. L., Rosenberg M. (1996). Oxidative stability of anhydrous microencapsulated whey proteins. Journal of Food Science, 61, 39-43.
Papadakis, S. E., Gardeli, C., Tzia, C. (2006). Spray drying of raisin juice concentrate. Drying Technology, 24(2), 173-180.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolonization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237.
Reineccius, G. A. (2004). The spray drying of food flavors. Drying Technology, 22, 1289-1324.
Sanchez-Reinoso Z., Osorio C., Herrera A. (2017). Effect of microencapsulation by spray drying on cocoa aroma compounds and physicochemical characterization of microencapsulates. Powder Technology, 318, 110-119.
Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
Tatar, F., Tunç, M. T., Dervisoglu, M., Cekmecelioglu, D., Kahyaoglu, T. (2014): Evaluation of hemicellulose as a coating material with gum Arabic for food microencapsulation. Food Research International, 57, 168-175.
Tung, N. H., Tanaka, H., Tsujimura, A., Miyagawa, Y., Wada, M. (2016). In vitro fertilization with mouse sperm activated by components of licorice root extract. Natural Products Chemistry and Research, 4(217): 2.
Turchiuli, C., Fuchs, M., Bohin, M., Cuvelier, E., Ordonnaud, C., Peyrat-Maillard, M. N., Dumoulin, E. (2005). Oil Encapsulation by spray drying and fluidised bed agglomeration. Innovative Food Science and Emerging Technologies, 6, 29–35.
Tze, N. L., Han, C. P., Yusof, Y. A., Ling, C. N., Talib, R. A., Taip, F. S., Aziz, M. G. (2012). Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Science and Biotechnology, 21(3): 675-682.
Vardin, H., & Yasar, M. (2012): Optimization of pomegranate (Punica granatum L.) juice spray drying as affected by temperature and maltodextrin content. LWT-Food Science and Technology, 47(1), 167-176.
Vibha, J. B., Choudhary Singh, K. M., Rathore, M. S., Shekhawat, N. S. (2009). Study on pharmacokinetics and therapeutic efficacy of Glycyrrhiza glabra: a miracle medicinal herb. Botany Research International, 2(3): 157-63.
Wang, L., Yang, R., Yuan, B., Liu, Y., Liu, C. (2015). The antiviral and antimicrobial activities of licorice, a widely-used Chinese herb. Acta Pharmaceutica Sinica B, 5(4), 310-315.
Zhang, L., Mou, D., Du, Y. J. (2007). Procyanidins: extraction and microencapsulation. Journal of the Science of Food and Agriculture, 87, 2192-2197.

Meyan (Glycyrrhiza glabra): Çabuk çözünür mikrokapsül üretimi

Yıl 2021, Cilt: 25 Sayı: 1, 65 - 71, 24.03.2021

Bülent Başyiğit İbrahim Hayoğlu Gülbahar Akyar Sara Bulut Ömer Faruk Gamlı Ahmet Atasoy

https://doi.org/10.29050/harranziraat.771780

Öz

Anahtar Kelimeler

Glycyrrhiza glabra, , Powder, Maltodextrin, Gum Arabic, Spray drying

Destekleyen Kurum

Harran Üniversitesi

Proje Numarası

HUBAP- 17042

Teşekkür

Desteklerinden dolayı Harran Üniversitesi BAP destek birimine teşekkür ederiz.

Kaynakça

Alaşalvar, H. (2017): Production of iced tea from medical and aromatic mint species. MSc thesis (in Turkish), Turkey: Erciyes University.
Bhandari, B. R., Datta, N., Crooks, R., Howes, T., Rigby, S. (1997). A Semi-Empirical approach to optimize the quantity of drying aids required to spray dry sugar-rich foods. Drying Technology, 15(10), 2509-2525.
Bicudo, M. O. P., Jó, J., Oliveira, G. A. D., Chaimsohn, F .P., Sierakowski, M. R., Freitas, R. A. D., Ribani, R. H. (2015). Microencapsulation of juçara (Euterpe edulis M.) pulp by spray drying using different carriers and drying temperatures. Drying Technology, 33(2), 153-161.
Çam, M., Hişil, Y., Durmaz, G. (2009). Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112(3), 721-726.
Çam, M., Içyer, N.C., Erdoǧan, F. (2014). Pomegranate peel phenolics: microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Science and Technology, 55(1), 117-123.
Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., Cal-Vidal, J. (2005). Effect of carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies, 6, 420-428.
Dai, J., Orsat, V., Vijaya Raghavan, G. S., Yaylayan, V. (2010). Investigation of various factors for the extraction of peppermint (Mentha piperita L.) leaves. Journal of Food Engineering, 96(4), 540-543.
Fernandes, R. V. D. B., Borges S.V., Botrel D.A. (2013). Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Food Science and Technology International (Campinas), 33, 171-178.
Gaiani, C., Scher, J., Ehrhardt, J.J., Linder, M., Schuck, P., Desobry, S., Banon, S. (2007). Relationships between Dairy Powder surface composition and wetting properties during storage: importance of residual lipids. Journal of Agricultural and Food Chemistry, 55(16), 6561-6567.
Garofulić, I.E., Zorić, Z., Pedisić, S., Dragović-Uzelac, V. (2017). Retention of Polyphenols in encapsulated sour cherry juice in dependence of drying temperature and wall material. LWT-Food Science and Technology, 83, 110-117.
Hayoğlu, İ., Çelik, Ş., Türkoğlu, H., Başyiğit, B., Ünver, N. (2017). Effects of licorice on some selected properties of ice cream. Hacettepe Journal of Biology and Chemistry, 45(3), 365–370.
Icyer, N.C. (2012). Extraction of pomegranate peel phenolics with water and microencapsulation of the extracts. MSc thesis (in Turkish),Turkey: Erciyes University.
Miravet, G., Alacid, M., Obón, J. M., Fernández‐López, J. A. (2016). Spray‐drying of pomegranate juice with prebiotic dietary fibre. International Journal of Food Science & Technology, 51(3), 633-640.
Moreau, D. L., Rosenberg M. (1996). Oxidative stability of anhydrous microencapsulated whey proteins. Journal of Food Science, 61, 39-43.
Papadakis, S. E., Gardeli, C., Tzia, C. (2006). Spray drying of raisin juice concentrate. Drying Technology, 24(2), 173-180.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolonization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237.
Reineccius, G. A. (2004). The spray drying of food flavors. Drying Technology, 22, 1289-1324.
Sanchez-Reinoso Z., Osorio C., Herrera A. (2017). Effect of microencapsulation by spray drying on cocoa aroma compounds and physicochemical characterization of microencapsulates. Powder Technology, 318, 110-119.
Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
Tatar, F., Tunç, M. T., Dervisoglu, M., Cekmecelioglu, D., Kahyaoglu, T. (2014): Evaluation of hemicellulose as a coating material with gum Arabic for food microencapsulation. Food Research International, 57, 168-175.
Tung, N. H., Tanaka, H., Tsujimura, A., Miyagawa, Y., Wada, M. (2016). In vitro fertilization with mouse sperm activated by components of licorice root extract. Natural Products Chemistry and Research, 4(217): 2.
Turchiuli, C., Fuchs, M., Bohin, M., Cuvelier, E., Ordonnaud, C., Peyrat-Maillard, M. N., Dumoulin, E. (2005). Oil Encapsulation by spray drying and fluidised bed agglomeration. Innovative Food Science and Emerging Technologies, 6, 29–35.
Tze, N. L., Han, C. P., Yusof, Y. A., Ling, C. N., Talib, R. A., Taip, F. S., Aziz, M. G. (2012). Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Science and Biotechnology, 21(3): 675-682.
Vardin, H., & Yasar, M. (2012): Optimization of pomegranate (Punica granatum L.) juice spray drying as affected by temperature and maltodextrin content. LWT-Food Science and Technology, 47(1), 167-176.
Vibha, J. B., Choudhary Singh, K. M., Rathore, M. S., Shekhawat, N. S. (2009). Study on pharmacokinetics and therapeutic efficacy of Glycyrrhiza glabra: a miracle medicinal herb. Botany Research International, 2(3): 157-63.
Wang, L., Yang, R., Yuan, B., Liu, Y., Liu, C. (2015). The antiviral and antimicrobial activities of licorice, a widely-used Chinese herb. Acta Pharmaceutica Sinica B, 5(4), 310-315.
Zhang, L., Mou, D., Du, Y. J. (2007). Procyanidins: extraction and microencapsulation. Journal of the Science of Food and Agriculture, 87, 2192-2197.

Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Konular	Gıda Mühendisliği
Bölüm	Araştırma Makaleleri
Yazarlar	Bülent Başyiğit 0000-0002-6617-1836 İbrahim Hayoğlu 0000-0002-6358-8302 Gülbahar Akyar 0000-0002-4951-3304 Sara Bulut Bu kişi benim 0000-0001-9970-7855 Ömer Faruk Gamlı 0000-0001-5262-960X Ahmet Atasoy 0000-0002-3390-1177
Proje Numarası	HUBAP- 17042
Yayımlanma Tarihi	24 Mart 2021
Gönderilme Tarihi	20 Temmuz 2020
Yayımlandığı Sayı	Yıl 2021 Cilt: 25 Sayı: 1

Kaynak Göster

APA	Başyiğit, B., Hayoğlu, İ., Akyar, G., Bulut, S., vd. (2021). Liquorice (Glycyrrhiza glabra): Production of instant soluble microcapsules. Harran Tarım Ve Gıda Bilimleri Dergisi, 25(1), 65-71. https://doi.org/10.29050/harranziraat.771780