Toprakçı İrem, Torun Mehmet, Şahin Selin
Chemical Engineering Department, Faculty of Engineering, Istanbul University-Cerrahpasa, Avcilar, 34320 Istanbul, Turkey.
Food Engineering Department, Faculty of Engineering, Akdeniz University, 07058 Antalya, Turkey.
Foods. 2022 Dec 27;12(1):130. doi: 10.3390/foods12010130.
This study aims to contribute to those valorization approaches for the recovery process of high-value-added substances in environmentally friendly ways. In this study, one of the most consumed juice products was selected for providing waste byproducts (peel). Sour cherry peels were subjected to automatic solvent extraction using a GRAS solvent (aqueous 80% ethanol, /). Then, encapsulation for the preservation of the related extract was performed by ionic gelation in alginate beads. The process conditions (gelling medium concentration, wall material concentration, and hardening time) were optimized by a Box-Behnken design (statistical experimental design approach). An almost 80% encapsulation efficiency was achieved under the proposed method (7.8% CaCI, 1.3% alginate, and 26 min). The inhibition effect of the produced capsules against DPPH (2,2-diphenyl-1-picrylhydrazil) radicals also shows that the current products might represent potential alternative natural antioxidants for food formulations. The morphological properties were also measured.
本研究旨在以环境友好的方式为高附加值物质回收过程中的增值方法做出贡献。在本研究中，选择了一种消费最多的果汁产品以提供废弃副产品（果皮）。酸樱桃皮使用公认安全的溶剂（80%乙醇水溶液）进行自动溶剂萃取。然后，通过在海藻酸钠珠粒中进行离子凝胶化对相关提取物进行包封保存。采用Box-Behnken设计（统计实验设计方法）对工艺条件（凝胶介质浓度、壁材浓度和硬化时间）进行了优化。在所提出的方法（7.8%氯化钙、1.3%海藻酸钠和26分钟）下实现了近80%的包封效率。所制备的胶囊对DPPH（2,2-二苯基-1-苦基肼）自由基的抑制作用也表明，当前产品可能是食品配方中潜在的天然抗氧化剂替代品。还对形态特性进行了测量。
