Gıda Mühendisliği

Bu koleksiyon için kalıcı URI

http://hdl.handle.net/11527/17538

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Konu "bioaccessibility" ile Gıda Mühendisliği'a göz atma
  • Öge
    Effect of spray drying on physicochemical stability and antioxidant capacity of rosa pimpinellifolia fruit extract-loaded liposomes conjugated with chitosan or whey protein during in vitro digestion
    (Springer, 2024) Kasapoğlu, Kadriye Nur ; Gültekin-Özgüven, Mine ; Kruger, Johanita ; Frank, Jan ; Bayramoğlu, Pelin ; Barla-Demirkoz, Aslı ; Özçelik, Beraat ; 0000-0001-6070-4948 ; 0000-0002-2073-8075 ; 0000-0002-1810-8154 ; Gıda Mühendisliği
    Spray drying is a well-established, energy efficient, and scalable process widely used in the food industry, however it may lead to thermal degradation of susceptible compounds, such as (poly)phenols, resulting in biological activity loss to some extent. In this study, we aimed to improve the physicochemical stability and bioaccessibility of (poly)phenols from Rosa pimpinellifolia fruit extract (Rosa extract) loaded in liposomes by generating solid particles via spray drying. Liposomes were conjugated with chitosan (Ch) and whey protein (Wp) to optimize the biopolymer concentrations by monitoring mean particle diameter, polydispersity index, and surface charge. The mean diameter of liposomes ranged between 135 and 210 nm upon optimal addition of Ch (0.4%, w/v) and Wp (4.0%, w/v) which also increased the entrapment efficiency of (poly)phenols from 74.2 to 77.8% and 79.1%, respectively. After spray drying, about 65–76% of the antioxidant capacity were retained in biopolymer-conjugated liposomes (Ch or Wp) while the retention rate was 48% in only spray-dried extract (Rosa extract powder). Compared to unencapsulated Rosa extract, spray drying (Rosa extract powder) and conjugation with Ch (Ch-Lip powder) or Wp (Wp-Lip powder) significantly increased the bioaccessibility of (poly)phenols and preserved their antioxidant capacity. Based on the findings of this study, Ch- or Wp-conjugation of liposomes prior to spray drying could improve physicochemical stability and protect (poly)phenols loaded in liposomes against processing stress and passage through the digestive tract. Further in vitro and in vivo investigations on a variety of bioactive compounds may draw more attention to their potential as functional foods.
  • Öge
    Encapsulated phenolic compounds : clinical efficacy of a novel delivery method
    (Springer, 2024) Özkan, Gülay ; Ceyhan, Tuğçe ; Çatalkaya, Gizem ; Rajan, Logesh ; Ullah, Hammad ; Daglia, Maria ; Çapanoğlu, Esra ; 0000-0003-0335-9433 ; Gıda Mühendisliği Bölümü
    Encapsulation is a drug or food ingredient loaded-delivery system that entraps active components, protecting them from decomposition/degradation throughout the processing and storage stages and facilitates their delivery to the target tissue/organ, improving their bioactivities. The application of this technology is expanding gradually from pharmaceuticals to the food industry, since dietary bioactive ingredients, including polyphenols, are susceptible to environmental and/or gastrointestinal conditions. Polyphenols are the largest group of plants' secondary metabolites, with a wide range of biological effects. Literature data have indicated their potential in the prevention of several disorders and pathologies, ranging from simpler allergic conditions to more complex metabolic syndrome and cardiovascular and neurodegenerative diseases. Despite the promising health effects in preclinical studies, the clinical use of dietary polyphenols is still very limited due to their low bioaccessibility and/or bioavailability. Encapsulation can be successfully employed in the development of polyphenol-based functional foods, which may improve their bioaccessibility and/or bioavailability. Moreover, encapsulation can also aid in the targeted delivery of polyphenols and may prevent any possible adverse events. For the encapsulation of bioactive ingredients, several techniques are applied such as emulsion phase separation, emulsification/internal gelation, film formation, spray drying, spray-bed-drying, fluid-bed coating, spray-chilling, spray-cooling, and melt injection. The present review aims to throw light on the existing literature highlighting the possibility and clinical benefits of encapsulated polyphenols in health and disease. However, the clinical data is still very scarce and randomized clinical trials are needed before any conclusion is drawn.