Spray drying of organic strawberry extract

Sultan Can; Fahrettin Göğüş; Hüseyin Bozkurt

doi:10.29050/harranziraat.675002

Research Article

Spray drying of organic strawberry extract

Year 2020, Volume: 24 Issue: 2, 126 - 139, 24.06.2020

Sultan Can Fahrettin Göğüş Hüseyin Bozkurt

https://doi.org/10.29050/harranziraat.675002

Cited By: 1

Abstract

In this study, the effects of spray drying parameters on organic strawberry extract were investigated. Response surface methodology was applied to optimize spray drying conditions. Air inlet temperature (120-150°C), extract mass percentage in the feed mixture (m/m in dry basis 15-50%) and solid content of feed (20-40 Brix) were the independent process variables and maltodextrin was used as encapsulating agent. The responses of model were operational efficiency (yield) and phenolic retention. The optimum temperature, extract mass percentage and solid content of feed were estimated as 120°C, 23.26% (m/m) extract, and 20.00 Brix. The maximum levels of responses under optimum conditions were obtained as operational efficiency of 91.95% and phenolic retention of 79.62%. It was found that the most important variable was extract mass percentage in production of strawberry extract powders. As a result, organic strawberry extract powder can be effectively produced by spray drying.

Keywords

Encapsulation, Response surface methodology, Spray drying, Strawberry

Supporting Institution

TÜBİTAK

Project Number

2210/C öncelikli alanlar bursu

Thanks

We are very grateful for the financial support of “The Scientific and Technological Research Council of Turkey” (TUBITAK) during the research of this subject (2211/2210-C). We are grateful for the financial support provided by funding bodies within the FP7 ERA-Net CORE Organic Plus, and with cofunds from the European Commission for this project. We would also like to thank Bursa Central Research Institute of Food and Feed Control for financial support.

References

AOAC (1995). Official methods of analysis (16th. ed.). Arlington, VA: Association of Official Analytical Chemists.
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M. H. A., Ghafoor, K., Norulaini, N. A. N., Omar, A. K. M. (2013). Techniques for extraction of bioactive compounds from plant materials: a review. Journal of Food Engineering, 117(4), 426-436. https://doi.org/10.1016/j.jfoodeng.2013.01.014
Bakowska-Barczak, A. M., Kolodziejczyk, P. P. (2011). Black currant polyphenols: Their storage stability and microencapsulation. Industrial Crops and Products, 34(2), 1301-1309. https://doi.org/10.1016/j.indcrop.2010.10.002
Bazaria, B., Kumar, P. (2016). Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food Bioscience, 14, 21-27. https://doi.org/10.1016/j.fbio.2015.11.002
Benzie, I. F. F., Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
Brandwilliams, W., Cuvelier, M. E., Berset, C. (1995). Use of a Free-Radical Method to Evaluate Antioxidant Activity. Food Science and Technology-Lebensmittel-Wissenschaft & Technologie, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Cai, Y. Z., Corke, H. (2000). Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments. Journal of Food Science, 65(7), 1248-1252. https://doi.org/10.1111/j.1365-2621.2000.tb10273.x
Can Karaca, A., Guzel, O., Ak, M. M. (2016). Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate. Journal of the Science of Food and Agriculture, 96(2), 449-455. https://doi.org/10.1002/jsfa.7110
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
Daza, L. D., Fujita, A., Fávaro-Trindade, C. S., Rodrigues-Ract, J. N., Granato, D., Genovese, M. I. (2016). Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts. Food and Bioproducts Processing, 97, 20-29. https://doi.org/10.1016/j.fbp.2015.10.001
Denev, P., Ciz, M., Ambrozova, G., Lojek, A., Yanakieva, I., Kratchanova, M. (2010). Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties. Food Chemistry, 123(4), 1055-1061. https://doi.org/10.1016/j.foodchem.2010.05.061
Ersus, S., Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, 80(3), 805-812. https://doi.org/10.1016/j.jfoodeng.2006.07.009
Fang, Z., Bhandari, B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, 129(3), 1139-1147. https://doi.org/10.1016/j.foodchem.2011.05.093
Farias‐Cervantes, V. S., Chávez‐Rodríguez, A., García‐Salcedo, P. A., García‐López, P. M., and Casas‐Solís, J. (2018). Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying. Journal of food processing and preservation 42(10): e13713. https://doi.org/10.1111/jfpp.13713
Fazaeli, M., Emam-Djomeh, Z., Ashtari, A.K., Omid, M. (2012). Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and bioproducts processing 90(4): 667-675. https://doi.org/10.1016/j.fbp.2012.04.006
Feguš, U., Žigon, U., Petermann, M., Knez, Ž. (2015). Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum-and Spray-drying. Acta Chimica Slovenica 62(2): 479-487. http://dx.doi.org/10.17344/acsi.2014.969
Fernandes, V. C., Domingues, V. F., de Freitas, V., Delerue-Matos, C., Mateus, N. (2012). Strawberries from integrated pest management and organic farming: Phenolic composition and antioxidant properties. Food Chemistry, 134(4), 1926-1931. https://doi.org/10.1016/j.foodchem.2012.03.130
Flores, F. P., Singh, R. K., Kong, F. (2014). Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material. Journal of Food Engineering, 137, 1-6. https://doi.org/10.1016/j.jfoodeng.2014.03.034
Flores, F. P., Singh, R. K., Kong, F. (2016). Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion. Food Reviews International, 32(1), 46-67. https://doi.org/10.1080/87559129.2015.1041185
FAO, (2018). Statistical data of FAO. Retrieved from: http://www.fao.org/faostat/en/
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. https://doi.org/10.1016/j.lwt.2017.05.017
Gong, Z., Yu, M., Wang, W., Shi, X. (2018). Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin. International journal of food properties 21(1): 2229-2238. https://doi.org/10.1080/10942912.2018.1506477
Goula, A. M., Adamopoulos, K. G., Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology, 22(5), 1129-1151. https://doi.org/10.1081/DRT-120038584
Horuz, E., Altan, A., Maskan, M. (2012). Spray drying and process optimization of unclarified pomegranate (Punica granatum) juice. Drying Technology, 30(7), 787-798. https://doi.org/10.1080/07373937.2012.663434
Howard, L.R., and Hager, T.J. (2007). Berry fruit phytochemicals. Food science and technology-New york-Marcel Dekker-, 168: 73.
Igual, M., Ramires, S., Mosquera, L. H., Martínez-Navarrete, N. (2014). Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp. Powder Technology, 256, 233-238. https://doi.org/10.1016/j.powtec.2014.02.003
Jafari, S. M., Ghalenoei, M. G., Dehnad, D. (2017). Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder. Powder Technology, 311, 59-65. https://doi.org/10.1016/j.powtec.2017.01.070
Kadıoğlu Z, Aslantaş R, Albayrak M, Vurgun H, Esmek İ, Albayrak S (2011). The determination of the yield and quality of some strawberry varieties grown in spring planting in Erzincan ecological condition. In: Proceedings of the Türkiye 6. Ulusal Bahçe Bitkileri Kongresi (pp. 576-581). Şanlıurfa, Turkey.
Kha, T. C., Nguyen, M. H., Roach, P. D. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering, 98(3), 385-392. https://doi.org/10.1016/j.jfoodeng.2010.01.016
Lee, J., Durst, R. W., Wrolstad, R. E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of Aoac International, 88(5), 1269-1278.
Mahdavi, S. A., Jafari, S. M., Ghorbani, M., Assadpoor, E. (2014). Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review. Drying Technology, 32(5), 509-518. https://doi.org/10.1080/07373937.2013.839562
Muradoğlu F, Gündoğdu M, Geçer K, Yılmaz H (2011). Effect of use different runner plant on sugar and phenolic compounds in some strawberry cultivars. In: Proceedings of the Türkiye 6. Ulusal Bahçe Bitkileri Kongresi (pp. 397-403). Şanlıurfa, Turkey.
Nile, S. H., Park, S. W. (2014). Edible berries: Bioactive components and their effect on human health. Nutrition, 30(2), 134-144. https://doi.org/10.1016/j.nut.2013.04.007
Nunes, G. L., Boaventura, B. C. B., Pinto, S. S., Verruck, S., Murakami, F. S., Prudêncio, E. S.,…Amboni, R. D. D. M. C. (2015). Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying. Journal of Food Engineering, 151, 60-68. https://doi.org/10.1016/j.jfoodeng.2014.10.031
Santhalakshmy, S., Bosco, S. J. D., Francis, S., Sabeena, M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technology, 274, 37-43. https://doi.org/10.1016/j.powtec.2015.01.016
Singleton, V. L., Orthofer, R., Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Oxidants and Antioxidants, Pt A, 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., Sochor, J. (2015). Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences, 16(10), 24673-24706. https://doi.org/10.3390/ijms161024673
Szajdek, A., Borowska, E. J. (2008). Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods for Human Nutrition, 63(4), 147-156.
Tan, S. P., Tuyen, C. K., Parks, S. E., Stathopoulos, C. E., Roach, P. D. (2015). Effects of the spray-drying temperatures on the physiochemical properties of an encapsulated bitter melon aqueous extract powder. Powder Technology, 281, 65-75. https://doi.org/10.1016/j.powtec.2015.04.074
Terefe, N. S., Matthies, K., Simons, L., Versteeg, C. (2009). Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria×ananassa). Innovative Food Science & Emerging Technologies, 10(3), 297-307. https://doi.org/10.1016/j.ifset.2008.12.003
Tolun, A., Altintas, Z., Artik, N. (2016). Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization. Journal of Biotechnology, 239, 23-33. https://doi.org/10.1016/j.jbiotec.2016.10.001
Vardin, H., Yasar, M. (2012). Optimisation of pomegranate (Punica Granatum L.) juice spray‐drying as affected by temperature and maltodextrin content. International Journal of Food Science & Technology, 47(1), 167-176. https://doi.org/10.1111/j.1365-2621.2011.02823.x
Zou, Z., Xi, W., Hu, Y., Nie, C., Zhou, Z. (2016). Antioxidant activity of Citrus fruits. Food chemistry 196, 885-896. https://doi.org/10.1016/j.foodchem.2015.09.072

Organik çilek özütünün püskürtmeli kurutulması

Year 2020, Volume: 24 Issue: 2, 126 - 139, 24.06.2020

Sultan Can Fahrettin Göğüş Hüseyin Bozkurt

https://doi.org/10.29050/harranziraat.675002

Cited By: 1

Abstract

Bu çalışmada, püskürtmeli kurutma parametrelerinin organik çilek özütüne etkisi incelenmiştir. Püskürtmeli kurutma koşullarını optimize etmek için tepki yüzey metodolojisi uygulandı. Hava giriş sıcaklığı (120-150°C), besleme karışımındaki özüt kütle yüzdesi (kuru bazda, 15-50%) ve besleme karışımının katı madde miktarı (20-40 Brix) bağımsız işlem değişkenler ve maltodekstrin kaplama ajanı olarak kullanılmıştır. Operasyon verimliliği ve fenolik tutunum modelin yanıt değişkenleridir. Optimum sıcaklık, özüt kütle yüzdesi ve besleme karışımının katı madde miktarı sırasıyla 120°C, %23.26 ve 20.00 Brix olarak bulundu. Optimum koşullarda yanıt değişkenlerinin maksimum seviyeleri %91.95 operasyon verimliliği ve %79.62 fenolik tutunum olarak bulundu. Çilek özüt tozları üretiminde, en önemli değişkenin özüt kütle yüzdesi olduğu bulundu. Sonuç olarak, organik çilek özüt tozu püskürtmeli kurutmayla verimli şekilde üretilebileceği belirlenmiştir.

Keywords

Encapsulation, Tepki yüzey metodolojisi, Püskürtmeli kurutma, Çilek

Project Number

2210/C öncelikli alanlar bursu

References

AOAC (1995). Official methods of analysis (16th. ed.). Arlington, VA: Association of Official Analytical Chemists.
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M. H. A., Ghafoor, K., Norulaini, N. A. N., Omar, A. K. M. (2013). Techniques for extraction of bioactive compounds from plant materials: a review. Journal of Food Engineering, 117(4), 426-436. https://doi.org/10.1016/j.jfoodeng.2013.01.014
Bakowska-Barczak, A. M., Kolodziejczyk, P. P. (2011). Black currant polyphenols: Their storage stability and microencapsulation. Industrial Crops and Products, 34(2), 1301-1309. https://doi.org/10.1016/j.indcrop.2010.10.002
Bazaria, B., Kumar, P. (2016). Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food Bioscience, 14, 21-27. https://doi.org/10.1016/j.fbio.2015.11.002
Benzie, I. F. F., Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
Brandwilliams, W., Cuvelier, M. E., Berset, C. (1995). Use of a Free-Radical Method to Evaluate Antioxidant Activity. Food Science and Technology-Lebensmittel-Wissenschaft & Technologie, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Cai, Y. Z., Corke, H. (2000). Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments. Journal of Food Science, 65(7), 1248-1252. https://doi.org/10.1111/j.1365-2621.2000.tb10273.x
Can Karaca, A., Guzel, O., Ak, M. M. (2016). Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate. Journal of the Science of Food and Agriculture, 96(2), 449-455. https://doi.org/10.1002/jsfa.7110
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
Daza, L. D., Fujita, A., Fávaro-Trindade, C. S., Rodrigues-Ract, J. N., Granato, D., Genovese, M. I. (2016). Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts. Food and Bioproducts Processing, 97, 20-29. https://doi.org/10.1016/j.fbp.2015.10.001
Denev, P., Ciz, M., Ambrozova, G., Lojek, A., Yanakieva, I., Kratchanova, M. (2010). Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties. Food Chemistry, 123(4), 1055-1061. https://doi.org/10.1016/j.foodchem.2010.05.061
Ersus, S., Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, 80(3), 805-812. https://doi.org/10.1016/j.jfoodeng.2006.07.009
Fang, Z., Bhandari, B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, 129(3), 1139-1147. https://doi.org/10.1016/j.foodchem.2011.05.093
Farias‐Cervantes, V. S., Chávez‐Rodríguez, A., García‐Salcedo, P. A., García‐López, P. M., and Casas‐Solís, J. (2018). Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying. Journal of food processing and preservation 42(10): e13713. https://doi.org/10.1111/jfpp.13713
Fazaeli, M., Emam-Djomeh, Z., Ashtari, A.K., Omid, M. (2012). Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and bioproducts processing 90(4): 667-675. https://doi.org/10.1016/j.fbp.2012.04.006
Feguš, U., Žigon, U., Petermann, M., Knez, Ž. (2015). Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum-and Spray-drying. Acta Chimica Slovenica 62(2): 479-487. http://dx.doi.org/10.17344/acsi.2014.969
Fernandes, V. C., Domingues, V. F., de Freitas, V., Delerue-Matos, C., Mateus, N. (2012). Strawberries from integrated pest management and organic farming: Phenolic composition and antioxidant properties. Food Chemistry, 134(4), 1926-1931. https://doi.org/10.1016/j.foodchem.2012.03.130
Flores, F. P., Singh, R. K., Kong, F. (2014). Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material. Journal of Food Engineering, 137, 1-6. https://doi.org/10.1016/j.jfoodeng.2014.03.034
Flores, F. P., Singh, R. K., Kong, F. (2016). Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion. Food Reviews International, 32(1), 46-67. https://doi.org/10.1080/87559129.2015.1041185
FAO, (2018). Statistical data of FAO. Retrieved from: http://www.fao.org/faostat/en/
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. https://doi.org/10.1016/j.lwt.2017.05.017
Gong, Z., Yu, M., Wang, W., Shi, X. (2018). Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin. International journal of food properties 21(1): 2229-2238. https://doi.org/10.1080/10942912.2018.1506477
Goula, A. M., Adamopoulos, K. G., Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology, 22(5), 1129-1151. https://doi.org/10.1081/DRT-120038584
Horuz, E., Altan, A., Maskan, M. (2012). Spray drying and process optimization of unclarified pomegranate (Punica granatum) juice. Drying Technology, 30(7), 787-798. https://doi.org/10.1080/07373937.2012.663434
Howard, L.R., and Hager, T.J. (2007). Berry fruit phytochemicals. Food science and technology-New york-Marcel Dekker-, 168: 73.
Igual, M., Ramires, S., Mosquera, L. H., Martínez-Navarrete, N. (2014). Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp. Powder Technology, 256, 233-238. https://doi.org/10.1016/j.powtec.2014.02.003
Jafari, S. M., Ghalenoei, M. G., Dehnad, D. (2017). Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder. Powder Technology, 311, 59-65. https://doi.org/10.1016/j.powtec.2017.01.070
Kadıoğlu Z, Aslantaş R, Albayrak M, Vurgun H, Esmek İ, Albayrak S (2011). The determination of the yield and quality of some strawberry varieties grown in spring planting in Erzincan ecological condition. In: Proceedings of the Türkiye 6. Ulusal Bahçe Bitkileri Kongresi (pp. 576-581). Şanlıurfa, Turkey.
Kha, T. C., Nguyen, M. H., Roach, P. D. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering, 98(3), 385-392. https://doi.org/10.1016/j.jfoodeng.2010.01.016
Lee, J., Durst, R. W., Wrolstad, R. E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of Aoac International, 88(5), 1269-1278.
Mahdavi, S. A., Jafari, S. M., Ghorbani, M., Assadpoor, E. (2014). Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review. Drying Technology, 32(5), 509-518. https://doi.org/10.1080/07373937.2013.839562
Muradoğlu F, Gündoğdu M, Geçer K, Yılmaz H (2011). Effect of use different runner plant on sugar and phenolic compounds in some strawberry cultivars. In: Proceedings of the Türkiye 6. Ulusal Bahçe Bitkileri Kongresi (pp. 397-403). Şanlıurfa, Turkey.
Nile, S. H., Park, S. W. (2014). Edible berries: Bioactive components and their effect on human health. Nutrition, 30(2), 134-144. https://doi.org/10.1016/j.nut.2013.04.007
Nunes, G. L., Boaventura, B. C. B., Pinto, S. S., Verruck, S., Murakami, F. S., Prudêncio, E. S.,…Amboni, R. D. D. M. C. (2015). Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying. Journal of Food Engineering, 151, 60-68. https://doi.org/10.1016/j.jfoodeng.2014.10.031
Santhalakshmy, S., Bosco, S. J. D., Francis, S., Sabeena, M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technology, 274, 37-43. https://doi.org/10.1016/j.powtec.2015.01.016
Singleton, V. L., Orthofer, R., Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Oxidants and Antioxidants, Pt A, 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., Sochor, J. (2015). Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences, 16(10), 24673-24706. https://doi.org/10.3390/ijms161024673
Szajdek, A., Borowska, E. J. (2008). Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods for Human Nutrition, 63(4), 147-156.
Tan, S. P., Tuyen, C. K., Parks, S. E., Stathopoulos, C. E., Roach, P. D. (2015). Effects of the spray-drying temperatures on the physiochemical properties of an encapsulated bitter melon aqueous extract powder. Powder Technology, 281, 65-75. https://doi.org/10.1016/j.powtec.2015.04.074
Terefe, N. S., Matthies, K., Simons, L., Versteeg, C. (2009). Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria×ananassa). Innovative Food Science & Emerging Technologies, 10(3), 297-307. https://doi.org/10.1016/j.ifset.2008.12.003
Tolun, A., Altintas, Z., Artik, N. (2016). Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization. Journal of Biotechnology, 239, 23-33. https://doi.org/10.1016/j.jbiotec.2016.10.001
Vardin, H., Yasar, M. (2012). Optimisation of pomegranate (Punica Granatum L.) juice spray‐drying as affected by temperature and maltodextrin content. International Journal of Food Science & Technology, 47(1), 167-176. https://doi.org/10.1111/j.1365-2621.2011.02823.x
Zou, Z., Xi, W., Hu, Y., Nie, C., Zhou, Z. (2016). Antioxidant activity of Citrus fruits. Food chemistry 196, 885-896. https://doi.org/10.1016/j.foodchem.2015.09.072

There are 43 citations in total.

Details

Primary Language	English
Subjects	Food Engineering
Journal Section	Araştırma Makaleleri
Authors	Sultan Can 0000-0003-1142-6827 Fahrettin Göğüş 0000-0002-8610-5297 Hüseyin Bozkurt 0000-0003-4676-6354
Project Number	2210/C öncelikli alanlar bursu
Publication Date	June 24, 2020
Submission Date	January 14, 2020
Published in Issue	Year 2020 Volume: 24 Issue: 2

Cite

APA	Can, S., Göğüş, F., & Bozkurt, H. (2020). Spray drying of organic strawberry extract. Harran Tarım Ve Gıda Bilimleri Dergisi, 24(2), 126-139. https://doi.org/10.29050/harranziraat.675002