Ismail Tontul

Mixture Design Approach in Wall Material Selection and Evaluation of Ultrasonic Emulsification in Flaxseed Oil Microencapsulation

Flaxseed oil, sensitive to oxidation, was systematically microencapsulated with six triple wall materials combinations [carbohydrate (maltodextrine and two different modified starches (N-Lok® and HiCap® 100)); protein (sodium caseinate, whey protein concentrate); and Arabic gum] for the highest microencapsulation efficiency and oxidation stability. Proportions of the triple wall materials were optimized in mixture design using the quadratic model. Effects of Ultra-Turrax and ultrasonic emulsifications on microencapsulation efficiencies were additionally characterized in the optimized wall material combinations. The microcapsules produced were investigated for particle size distribution, moisture content, water activity, bulk density, and oxidative stability. Results showed that the combination of modified starch (Hi-Cap® 100)/Arabic gum/whey protein concentrate (4/0/1, w/w/w) provided the highest efficiency in flaxseed oil microencapsulation. However, the only successful combination in preventing flaxseed oil oxidation was maltodextrine/Arabic gum/whey protein concentrate (4/0/1, w/w/w). The microcapsules produced by ultrasonic emulsification had higher microencapsulation efficiency than that of Ultra-Turrax emulsification.

Effect of vegetable proteins on physical characteristics of spray-dried tomato powders

In the present study, the effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratios (1% and 5%) on product yield and physical properties of spray-dried pulpy tomato juice was investigated. Additionally, these proteins were compared with whey protein concentrate which has a superior effect on spray dried products at the same concentrations. Additionally, plain tomato juice was also spray dried for comparison with vegetable proteins. The product yield of the tomato powders dried with the vegetable proteins was lower than with the whey protein concentrate. Among vegetable proteins, the highest product yield was produced with 1% soy protein isolate. In all products, there was a slight colour difference between the reconstituted tomato powders and the raw tomato juice, which indicated that pulpy tomato juice can be spray dried with minor colour change. All powders had unique free-flowing properties estimated as Carr index and Hausner ratio due to their large particles.

Functional properties of chickpea protein isolates dried by refractance window drying

In the present study, the effect of Refractance Window (RW) drying on the functional properties of chickpea protein isolates was investigated and compared to freeze drying at different pH levels. The functional properties investigated were protein solubility, water and oil holding capacity, emulsifying properties, foaming properties, flocculation and coalescence indices and textural properties. The solubility, oil holding capacity and foam stability of the freeze dried protein isolates were determined to be higher than the RW dried samples. On the other hand, the RW dried samples had better water holding capacity and emulsion stability compared to the freeze dried protein isolates. The emulsion activity index, flocculation and coalescence indices of the chickpea protein isolates prepared by different drying techniques showed different tendencies depending on the pH level. Freeze dried protein isolates exhibited higher gelation ability than RW dried samples according to the texture profile analysis. This study clearly showed that the drying technique used in the preparation of protein isolates can affect their functional properties.

Nanoencapsulation of Fish Oil and Essential Fatty Acids

Fish oils and essential fatty acids have many beneficial effects on human health. However, these oils and fatty acids are sensitive to environmental factors. Thus, nanoencapsulation is used by different methods such as nanoemulsification, nanoliposomes, solid lipid nanoparticles (SLNs), nanostructured lipid carriers, and biopolymer nanocarriers to increase the stability and controlled release of these oils. Additionally, nanoencapsulation increases their bioavailability. Therefore, this chapter will give an overview for these nanoencapsulation methods, their application in fish oils and essential fatty acids, release characteristics, and characterization of fish oil-loaded nanocapsules.

Microencapsulation of Plant Oils Rich in Alpha-Linolenic Acid: Effect of Processing Parameters

Alpha-linolenic acid (ALA) is an omega-3 fatty acid naturally occurring in plant oils. Omega-3 fatty acids have many beneficial effects. However, these fatty acids are sensitive to environmental factors such as heat, oxygen, metal ions, and humidity. Thus, these oils are microencapsulated by different methods. There are several methods for oil encapsulation, including spray drying, spray chilling, freeze-drying, fluid bed coating, coacervation, and extrusion. Among these techniques, spray drying is one of the most preferred and widely utilized in microencapsulation of plant oils rich in ALA. Different processing parameters affect the quality and stability of the microencapsulated oils. This chapter reviews the effects of processing parameters such as wall materials and their concentrations, oil loading, feeding temperature, air inlet and outlet temperatures, emulsification, atomization, and aspiration rate on the microencapsulation by spray drying of plant oils rich in ALA.Alpha-linolenic acid (ALA) is an omega-3 fatty acid naturally occurring in plant oils. Omega-3 fatty acids have many beneficial effects. However, these fatty acids are sensitive to environmental factors such as heat, oxygen, metal ions, and humidity. Thus, these oils are microencapsulated by different methods. There are several methods for oil encapsulation, including spray drying, spray chilling, freeze-drying, fluid bed coating, coacervation, and extrusion. Among these techniques, spray drying is one of the most preferred and widely utilized in microencapsulation of plant oils rich in ALA. Different processing parameters affect the quality and stability of the microencapsulated oils. This chapter reviews the effects of processing parameters such as wall materials and their concentrations, oil loading, feeding temperature, air inlet and outlet temperatures, emulsification, atomization, and aspiration rate on the microencapsulation by spray drying of plant oils rich in ALA.