Effect of Encapsulation Techniques on Aroma Retention of <i>Pistacia terebinthus</i> L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying
The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of g...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/17/3244 |
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| author | Delal Meryem Yaman Derya Koçak Yanık Aysel Elik Demir Hicran Uzun Karka Gamze Güçlü Serkan Selli Haşim Kelebek Fahrettin Göğüş |
| author_facet | Delal Meryem Yaman Derya Koçak Yanık Aysel Elik Demir Hicran Uzun Karka Gamze Güçlü Serkan Selli Haşim Kelebek Fahrettin Göğüş |
| author_sort | Delal Meryem Yaman |
| collection | DOAJ |
| description | The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, α-pinene and linalool stood out with near-perfect retention rates, close to 100%. |
| first_indexed | 2024-03-10T23:23:40Z |
| format | Article |
| id | doaj.art-62f913a520d6490fa0680ce7c6bd1679 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:23:40Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-62f913a520d6490fa0680ce7c6bd16792023-11-19T08:08:52ZengMDPI AGFoods2304-81582023-08-011217324410.3390/foods12173244Effect of Encapsulation Techniques on Aroma Retention of <i>Pistacia terebinthus</i> L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze DryingDelal Meryem Yaman0Derya Koçak Yanık1Aysel Elik Demir2Hicran Uzun Karka3Gamze Güçlü4Serkan Selli5Haşim Kelebek6Fahrettin Göğüş7Engineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, TurkeyEngineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, TurkeyEngineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, TurkeyDepartment of Food Processing, Vocational School of Technical Sciences of Gaziantep University, 27310 Gaziantep, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Çukurova University, Adana 01380, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Çukurova University, Adana 01380, TurkeyFaculty of Engineering, Department of Food Engineering, Adana Alparslan Türkeş Science and Technology, Adana 01250, TurkeyEngineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, TurkeyThe primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, α-pinene and linalool stood out with near-perfect retention rates, close to 100%.https://www.mdpi.com/2304-8158/12/17/3244aromaencapsulationspray dryingspray freeze-dryingfruit oil |
| spellingShingle | Delal Meryem Yaman Derya Koçak Yanık Aysel Elik Demir Hicran Uzun Karka Gamze Güçlü Serkan Selli Haşim Kelebek Fahrettin Göğüş Effect of Encapsulation Techniques on Aroma Retention of <i>Pistacia terebinthus</i> L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying Foods aroma encapsulation spray drying spray freeze-drying fruit oil |
| title | Effect of Encapsulation Techniques on Aroma Retention of <i>Pistacia terebinthus</i> L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying |
| title_full | Effect of Encapsulation Techniques on Aroma Retention of <i>Pistacia terebinthus</i> L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying |
| title_fullStr | Effect of Encapsulation Techniques on Aroma Retention of <i>Pistacia terebinthus</i> L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying |
| title_full_unstemmed | Effect of Encapsulation Techniques on Aroma Retention of <i>Pistacia terebinthus</i> L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying |
| title_short | Effect of Encapsulation Techniques on Aroma Retention of <i>Pistacia terebinthus</i> L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying |
| title_sort | effect of encapsulation techniques on aroma retention of i pistacia terebinthus i l fruit oil spray drying spray freeze drying and freeze drying |
| topic | aroma encapsulation spray drying spray freeze-drying fruit oil |
| url | https://www.mdpi.com/2304-8158/12/17/3244 |
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