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ÖgeEffects of dielectric barrier discharge cold plasma on the quality of dandelion root infusions(Graduate School, 2023-06-20)Since ancient times, humans have sought solutions to their illnesses from plants. In the past 30 years, consumers' dietary preferences and interest in healthy nutrition have significantly changed, leading to increased research on medicinal plants. The health effect of medicinal plants primarily stems from their rich sources of bioactive compounds and antioxidants. Taraxacum officinale, commonly known as dandelion, stands out due to its bioactive properties due to its bioactive compounds. The root of Taraxacum officinale, which often emerges as waste in the food industry, is an intriguing plant root due to its bioactive compounds. The compounds found in the root may exhibit antioxidant effects and help prevent cellular damage caused by oxidative stress. Before food products are commercialized, they need to undergo processing to minimize health risks, provide convenience and usability, enable long shelf life, reduce food waste, and offer variety. Traditional food processing methods that have been widely used since ancient times and they are temperature-dependent. However, heat-dependent conventional processing techniques can result in nutrient losses or physical demage in food. Cold plasma, charged and reactive gas molecules and these molecules inactivate harmful microorganisms which present in foods and food packaging materials, is a promising green and appropriate technique for heat-sensitive foods. This method can help preserv the bioactive compounds in foods. Currently, cold plasma (CP) technology is used for various purposes, including extraction of volatile oils, promotion of seed germination, modification of surface structures, inactivation of enzymes and microorganisms, and degradation of pesticides. Antioxidants are bioactive compounds that naturally found in foods and they can reduce the risk of various diseases. However, these most of the bioactive compounds are recognised as sensitive to thermal processing. DBD cold plasma processing will enable food processing without the loss of antioxidant capacity in food due to its operation at low temperatures. Understanding the interaction between plasma types and bioactive compounds is crucial to prevent nutrient degradation and other undesirable effects. Cold plasma is a form of plasma consisting of high-energy ions, electrons, free radicals, and other reactive molecules. This plasma can interact with bioactive compounds and alter their properties. While there are many studies in the literature on the antimicrobial effects of DBDCP application, research on improving the process efficiency is limited. This study focus to analyze the effects of subjecting dandelion roots to cold plasma treatment during tea brewing, specifically focusing on the changes of the exposure time on the antioxidant activity, color concentration and total phenolic content. For this study, dried dandelion roots were obtained from a local vendor in Izmir and ground using a coffee grinder, and samples to be used in the study were separated through the sieves of 212 micrometers and 450 micrometers and samples called ground. Subsequently, a dielectric barrier discharge cold plasma (DBDCP) was generated using a pulsed direct current power supply (400W, 40 kV , 56 kHz, and 1 mA). The process was conducted as follows: Both ground and unground samples underwent treatment with 40 kV DBDCP for 10 min and 20 min. Untreated samples were used as the control. All treatments were repeated three times. The electrode gap was set at 1.1 cm. The samples subjected to cold plasma were prepared for the brewing process. The prepared samples were brewed at 95±2 0C for 4 minutes. During the brewing process, 2 grams of sample and 200 milliliters of distilled water were used. For grounded samples, 2 grams of ground dandelion root was added to 200 mL of distilled water at 95±2 0C and allowed to steep for 4 minutes, followed by centrifugation through 4000 rpm, 5 minutes at a controlled temperature of 4°C. For unground samples: 2 grams of dandelion root was immersed in 200 mL of distilled water at 95±2 0C using a metal sieve and allowed to steep for 4 minutes. After the infusion process, the metal sieves were removed from the water and the samples were cooled to room temperature. Subsequently, the necessary analyses were performed. The first analysis conducted was color measurement to evaluate the brewing efficiency. Color intensity during brewing has positive effects on consumers. In the color measurement results, a statistically difference (p<0.05) was observed only for the b* value. The b* value represents the yellowness. The brewed dandelion roots transitioned from transparent to yellow throughout the brewing process. Thus, it is possible to say that DBDCP can increase the color intensity. Total phenolic content (TPC) analysis is a commonly used method to calculate the amount of phenolic compounds present in a products, reflecting their antioxidant capacity. In the analysis of samples ground into powder, a significant increase was observed only in the 20 min-treated samples (p<0.05). In unground samples, a decrease at the 10th minute and a slight increase at the 20th minute were observed. The observed increase in antioxidants after processing in ground samples can be attributed to an increase in surface area and enhanced interaction with reactive compounds. This phenomenon may be linked to the increased ability of antioxidants to neutralize free radicals through their interaction. However, in unground samples, a decrease followed by a slight increase through processing time can be observed. This may be due to the initial decrease in the amount of antioxidants on the outer surfaces of larger particles. With the application of DBDCP for a longer time, bioactive compounds in the cell can be reached by breaking down the cell wall in the samples. Accordingly, the total phenolic content of the all samples were as followed: 0.122 mg GAE/mL for ground samples without cold plasma treatment, 0.128 mg GAE/mL for ground samples which implied cold plasma for 10 min, 0.140 mg GAE/mL for ground samples treated with cold plasma for 20 min, 0.045 mg GAE/mL for unground samples without cold plasma treatment, 0.027 mg GAE/mL for unground samples treated with cold plasma for 10 min, and 0.036 mg GAE/mL for unground 20 min cold plasma treated samples for. 2,2-diphenyl-1-picrylhydrazyl (DPPH) is a free radical compound that undergoes a change in color when interacts with substances exhibiting antioxidant properties. In the analysis of samples ground into powder, a significant DPPH radical scavenging activity increase was observed only in the 20 min-treated samples compared to the control (p<0.05), while no significant difference was observed in unground samples (p>0.05). Accordingly, the DPPH radical scavenging activity of the samples were as follows: 0.668 mg TE/mLfor ground samples without cold plasma treatment, 0.695 mg TE/mL for ground samples applied with cold plasma for 10 min, 0.774 mg TE/mL for ground samples applied with cold plasma for 20 min, 0.290 mg TE/mL for unground samples without cold plasma treatment, 0.218 mg TE/mL for10 min cold plasma applied ungrounded samples, and 0.241 mg TE/mL for unground samples which treated with cold plasma for 20 minutes. 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay is a commonly used method for evaluating the antioxidant activity. Accordingly, the ABTS radical scavenging activity of the samples were as follows: 0.119 mg TE/mL for ground samples without cold plasma treatment, 0.124 mg TE/mL for ground samples that applied cold plasma for 10 min, 0.135 mg TE/mL for ground samples treated with cold plasma for 20 minutes, 0.049 mg TE/mL for unground samples without cold plasma treatment, 0.036 mg TE/mL for unground samples which cold plasma applied for 10 minutes, and 0.044 mg TE/mL for unground samples which cold plasma applied for 20 minutes Ferric reducing antioxidant power (FRAP) assay is a rapid evaluation of antioxidant activity method. Accordingly, the antioxidant activity as assessed by FRAP assay were as follows: 0.358 mg TE/mL for ground samples without cold plasma treatment, 0.374 mg TE/mL for ground samples cold plasma applied for 10 minutes, 0.387 mg TE/mL for ground samples cold plasma applied for 20 minutes, 0.144 mg TE/mL for unground samples without cold plasma treatment, 0.090 mg TE/mL for unground samples cold plasma treated for 10 minutes, and 0.118 mg TE/mL for unground samples cold plasma treated for 20 minutes. The sensory analysis was conducted by a panel of 12 individuals from the Department of Food Engineering at ITU. The samples were placed in screw-capped test tubes, labeled with randomLy assigned three-digit numbers. Subsequently, the samples were presented to the panelists and evaluated using a 7-point hedonic scale. The scale was used to assess odor intensity, color intensity, clarity, and overall impression. All measurements were reported as means and standard deviations. Minitab software was used for statistical analysis, applying analysis of variance (ANOVA) and Tukey's test for comparisons. No significant differences were observed among any of the samples in the sensory analysis (p>0.05). This study investigates the effect of DBDCP treatment on the process efficiency and antioxidant activity during the brewing process of Taraxacum officinale roots as tea. The study shows that cold plasma treatment can enhance the process efficiency by preserving the antioxidant activity of Taraxacum officinale roots. It can be said that dielectric barrier discharge cold plasma treatment can be utilized in the brewing process of Taraxacum Officinale roots as tea, leading to an improvement in the process efficiency with the preservation or even enhancement of antioxidant activity.
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ÖgeBiological control of Aspergillus flavus growth and its aflatoxin b1 production by antagonistic yeasts(Graduate School, 2022-06-29)The presence of mycotoxins in food and feed poses a risk to human health and animal productivity and result large economic losses. In the field and during storage period, Aspergillus flavus infect grains. Aflatoxin B1, is classified as group 1 carcinogen, having hepatotoxic, genotoxic, and teratogenic properties, may be produced by generally A. flavus and Aspergillus parasiticus in addition to grain deterioration and yield loss. Aflatoxins have been found in a variety of foods including oilseeds, nuts, dried figs and spices. Dried figs, pistachios, hazelnuts and groundnuts cultivated in Turkey are risky products in terms of aflatoxins. The application of synthetic fungicides is the most common method for controlling decay in most crops. However, because of the fungal resistance and detrimental impacts on human and animal health, as well as the environmental concerns in general, their use is being tried to diminished. Due to these concerns, researchers have tended to investigate more eco-friendly and healthy methods to manage fungal diseases. As a result, detecting and preventing Aspergillus species contamination, as well as lowering the level of aflatoxins in foodstuffs used in many agricultural products. To reduce usage of synthetic fungicide, biological control is an important strategy as a promising alternative with low environmental impact in reducing fungal infection and mycotoxin production in the field and during postharvest period. In addition, among microorganisms, yeast species have been extensively studied as antagonist due to simple nutritional requirements, able to colonize dry surfaces for long periods of time and able to grow rapidly in bioreactors with inexpensive substrates. Furthermore, yeast is simply adapted to microenvironments. The crucial and most important step is to develop biocontrol agent is isolation and screening of yeast isolates. Antagonistic yeasts have been showed several different mechanism to control of different moulds such as competition for space and nutrients, biofilm formation, parasitism, production of antimicrobial volatile organic compounds and production of lytic enzymes. The antagonist mechanism generally explained with cell wall-degrading enzyme synthesis including chitinases, β-1,3-glucanase, protease, cellulase and pectinase. Yeasts with high cell wall degrading enzyme activity, also showed high biocontrol efficacy. Biocontrol of aflatoxin has been generally documented by non-aflatoxigenic Aspergillus species. However, the studies to control Aspergillus flavus by yeasts limited. In various industrial processes, the Metschnikowia yeast has wide range of biotechnological application and generally isolated from fruits and flowers. Several Metschnikowia based biocontrol products have been industrialized to control postharvest diseases including Botrytis or Monilinia spp. However, only a few biocontrol agents are converted into industrial products. Meyerozyma, Moesziomyces and Metschnikowia sp. yeasts antifungal activity have been studied by several researchers. Among antagonistic microorganism mechanism of action, production of antimicrobial volatile organic compounds is one of the least studied. Primarily, volatile organic compounds produced by antagonistic yeasts have great potential used as biocontrol agents of filamentous fungi. In this study, four yeast isolates have been isolated and identified by different plant parts including hawthorn, hoşkıran, bean and grape leaf collected from Turkey different region. Four previously isolated and identified isolates from grapes, blueberry have been also included in this study. The eight antagonistic yeasts have been belong to Moesziomyces sp., Meyerozyma sp. and Metschnikowia sp. Yeasts secrete fungal lytic enzymes which are typically associated with biocontrol mechanism. Lytic enzyme activities of yeasts were examined with screening method. All of the isolates have β-glucosidase and chitinase activity, which are crucial for antifungal mechanism, however absence of the pectinase activity. Among antagonistic yeasts, only Metschnikowia pulcherrima (26-BMD) found as protease negative. Dual culture assay have been conducted to observe antagonistic effect of yeasts against aflatoxin B1 producer Aspergillus flavus. All of the antagonistic yeasts formed inhibition zones in dual culture assay against to Aspergillus flavus due to secretion of diffusible antifungal compounds. After that, yeasts antifungal and antiaflatoxigenic impact on aflatoxin producer Aspergillus flavus by spot inoculation method with different incubation period by in vitro studies. Different yeasts used to investigate to control Aspergillus flavus growth. In addition to that, origin of the yeast affect their biocontrol efficacy. All of the antagonistic yeasts formed inhibition zones in dual culture assay against to Aspergillus flavus due to secretion of diffusible antifungal compounds. While Aspergillus flavus mycelial growth of inhibition 86-97% after three days. All isolated and identified yeasts were effective to control Aspergillus flavus, as well as aflatoxin. Aflatoxin B1 production was reduced from 1773 ng/g (in control samples) to 1.26-10.15 ng/g with the application of antagonistic yeast. Metschnikowia aff. pulcherrima (32-AMM) was found as the most effective yeasts to inhibit mycelial growth of Aspergillus flavus among other yeasts. In addition, yeasts plant origin and incubation period also affect their inhibition potential (p<0.05). All of the yeasts might be used as biocontrol agent against Aspergillus flavus growth. Additionally, all of the yeast volatile organic compounds (VOCs) reduced sporulation however among antagonistic yeasts only Moesziomyces bullatus (DN-FY), Metschnikowia aff. pulcherrima (DN-MP) and Metschnikowia aff. pulcherrima (32-AMM) were reduced Aspergillus flavus mycelial growth with in vitro studies. But only VOCs produced by Metschnikowia aff. fructicola (1-UDM) was also found effective in reduction of Aflatoxin B1 production in in vitro experiments. This activity was associated to different volatile organic compounds. As a result, more investigation into the role of volatile organic compounds in Aspergillus flavus and aflatoxin B1 control is required. Further field experiments would indicate yeasts biocontrol potential on the products prone to contaminated from Aspergillus flavus. By the way, also isolation of volatile organic compounds from yeasts should be used to protect products from contamination without harmless to humans and environmentally friendly.
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ÖgeBakladan ultrases destekli alkali ekstraksiyon ile protein eldesi: Teknofonksiyonel, ın vıtro biyoerişebilirlik ve ade inhibisyon özelliklerinin incelenmesi(Lisansüstü Eğitim Enstitüsü, 2022-05-30)Son yıllarda nüfus artışı, gıda kaynaklarının tükenmesi, iklim değişikliği ve hayvan hakları gibi birçok sebepten dolayı hayvansal gıda kaynaklarına alternatifler aranmaya başlamıştır. Bitkisel diyetlerin çevresel ve ekonomik katkılarının yanı sıra, kardiyovasküler hastalıklar, Tip-2 diyabet, obezite ve hipertansiyon gibi hastalıkların önlenmesinde de etkili olduğu bilinmektedir. Bakla, ülkemizde genellikle Ege, Marmara ve Akdeniz bölgelerinde üretimi yapılan, besleyici değeri yüksek ve biyoaktif bileşenler açısından zengin bir bitkisel protein kaynağıdır. Gıdaların besleyici ve fonksiyonel özelliklerinin geliştirilmesi için bakliyatlardan protein konsantresi/izolatı elde edilmektedir. Bu amaçla, özellikle alkali ekstraksiyon ve izoelektrik noktada çöktürme metodu sıklıkla kullanılan yöntemlerden biridir. Aynı zamanda bu yöntemler, ultrases, mikrodalga ve enzim destekli uygulamalar ile daha verimli hale getirilmektedir. Elde edilen proteinlerin, gıda matrisinde uygulamaları, depolanması ve işlenmesi noktasında teknofonksiyonel özelliklerinin (su/yağ tutma, köpürme kapasitesi/stabilitesi, çözünürlük gibi) incelenmesi gerekmektedir. Bu çalışmada da İzmir'de yetiştirilmiş bir bakla türünden alkali ekstraksiyon ve alkali ekstraksiyon öncesi ultrases uygulaması ile elde edilen protein konsantrelerinin teknofonksiyonel özellikleri incelenmiştir. Gıdalardan biyoaktif peptilerin eldesinde pepsin, alkalaz, tripsin gibi enzimler kullanılarak hidrolizasyonu gerçekleştirilebilir. Elde edilen hidrolizatlar, aminoasit dizilimleri, büyüklükleri ve bazı fizikokimyasal özelliklerine bağlı olarak anti-hipertansif, anti-oksidan ve anti-mikrobiyal etki gösterebilirler. Aynı zamanda hidrolize uğrayan peptitlerin insan vücudunda in vitro gastrointestinal sindirimin ardından biyoerişilebilirlikleri de etkilenmektedir. Bu çalışmada da alkali ve ultrases destekli alkali ekstraksiyonla elde edilen protein konsantrelerine pepsin ile enzimatik hidrolizasyon uygulanmış, ardından elde edilen hidrolizatlarda da in vitro protein biyoerişilebilirliği ve anti-hipertansif etkisinin belirlenmesi amacıyla ADE inhibisyon analizi uygulanmıştır. Bu çalışmada elde edilen sonuçlara göre, %27,32 protein miktarına sahip olan bakla unundan, alkali ve ultrases destekli alkali ekstraksiyonla sırasıyla %65,93 ve %75,04 protein içeriğine sahip konsantratlar elde edilmiştir. Ekstraktların teknofonksiyonel içerikleri de incelendiğinde, alkali ve ultrases destekli uygulamalar sonucunda ekstraktlarda protein çözünürlüğü, su ve yağ tutma kapasiteleri, köpürme stabiliteleri gibi özellikleri geliştirilmiş olup, çoğu uygulamada da ultrases uygulamasının alkali konsantrelerden istatistiksel olarak anlamlı bir farklılık gösterdiği tespit edilmiştir. Ayrıca hammadde, ekstraktlar ve enzimatik yöntemlerle elde edilen hidrolizatların, in vitro gastrointestinal sindirim sonrasındaki protein biyoerişilebilirlikleri incelenmiştir. Bu çalışmada da en yüksek protein biyoerişilebilirliği %46,39 ile ultrases destekli hidrolizatlarda tespit edilmiştir. Öte yandan, hidrolizatlarda ADE inhibisyon değerleri hesaplanarak baklanın potansiyel anti-hipertansif etkisi incelenmiştir. Analizler sonunda sırasıyla alkali ve ultrases yöntemlerinden elde edilen hidrolizatların IC50 değerleri 504,42 ve 222,89 μg/ml olarak hesaplanmıştır. Elde edilen sonuçlar göstermiştir ki, ultrases uygulaması ile ADE inhibisyon aktivitesinin arttığı gözlemlenmiştir. Özetle, bu çalışma ile Türkiye'ye özgü bir bakla türünden iki farklı yöntemle ekstrakte edilen proteinlerin teknofonksiyonel özellikleri tanımlanmış olup, enzimatik hidrolizasyonu ile de in vitro biyoerişilebilirlik ve ADE inhibisyon potansiyelleri incelenmiştir. Sonuç olarak, ultrases teknolojisinin, proteinlerin bazı teknofonksiyonel özellikleri, protein biyoerişilebilirliği ve anti-hipertansif etkileri üzerindeki olumlu etkileri incelenmiş ve gıda uygulamalarındaki potansiyeline dair bir bakış açısı geliştirilmesi hedeflenmiştir.
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ÖgeFarklı gaz geçirgenliklerine sahip ambalaj malzemelerinin toz formda ezogelin ve şehriyeli tavuk çorbalarının kalitesi ve raf ömrü üzerine etkileri(Lisansüstü Eğitim Enstitüsü, 2023-02-01)Son zamanlarda tüketicilerde hazır gıdaya ilgi gün geçtikçe artmaktadır. Hazır toz çorbalar da bu ürünlerden biridir. Kolay taşınabilir ve pişirme açısında zaman kolaylığı sağlaması bu gıda ürünlerinin en önemli avantajlarındandır. Hazır çorba, kurutulmuş bileşenleri içermekte olup, su aktivitesi 0,60 değerinin altında olması sebebiyle dayanıklı gıda sınıfına girmektedir. Bu sebeple genel olarak mikrobiyal bozulma tehlikesi oldukça düşüktür. Bunun yanı sıra bu gıda ürünlerinde kimyasal bozulmalar meydana gelmekte olup bunların içinde en önemli yeri yağ oksidasyonu almaktadır. Hazır çorbalar kurutma prosesinden geçirilen ürünler olup bozulmalara karşı oldukça dayanıklı ürünler olmasına karşın doğru ambalaj materyali seçmek gıdanın raf ömrünü ve maliyetini önemli ölçüde etkilemektedir. Ambalaj materyalinin geçirgenliği gıda ile çevre arasında madde geçişini dolayısıyla gıdanın raf ömrünü önemli şekilde etkilemektedir. Çalışmanın amacı farklı oksijen geçirgenilk özelliğine sahip üç farklı ambalaj materyalinin (1,3-17,1 arasında), hazır çorba ürünlerinin raf ömrüne etkisini araştırmaktır. Bu çalışmada farklı geçirgenlik özelliğne sahip üç farklı ambalaj materyali kullanılmıştır. Bu materyaller Ambalaj-1, Ambalaj-2 ve Ambalaj-3 olarak kodlanmış olup oksijen geçirgenliği sırasıyla 1.31, 17.07, 4.79 cm3/m2.gün'dür. Ambalajların su buharı geçirgenliğ oldukça birbirine yakın olup sırasıyla 2,29, 1,45 ve 1,81 g/m2.gün'dür. Çalışmada test ürünü olarak ezogelin çorbası ve şehriyeli tavuk çorbası ürünleri kullanılmıştır. Bir ticari firmanın kendi tesisinde dolum yapılan ve test ambalaj materyalleri ile normal atmosfer gazı altında ambalajlanan ürünler fakülteye getirilmiş olup farklı depolama koşullarında depolanmıştır. -15℃ depolama sıcaklığı taze kontrol örneklerini oluşturmakta olup, 25℃ depolama sıcaklığı ticari depo sıcaklığı ve 35 ℃'de depolanan örnekler ise hızlandırılmış test koşullarını temsil etmektedir. Ayrı ayrı gruplandırılıp, belirtilen şartlarda depolanan numuneler her 2 ayda bir çeşitli kalite özellikleri açısından analiz edilmiştir. Bunlar tepe boşluğu gaz analizi, renk analizi, nem analizi, oksidasyon için TBARS analizi ve duyusal analizdir. Çalışmada sonuç olarak Ambalaj-1 ve Ambalaj-3 ile ambalajlanan numunelerde tepe boşluğundaki oksijen oranı zaman içinde azalmış olup, karbon dioksit oranı artmıştır. Ambalaj-2 ile depolanan numunelerde ambalaj içi gaz konsantrasyonu önemli şekilde değişmemiştir.Ambalaj-1 ile depolanan ezogelin çorbası numuneleri rengini daha iyi muhafaza etmiştir. Şehriyeli tavuk çorbası numunelerinde zaman içinde renkte koyulaşma görülmüştür. Hem ezogelin hem de şehriyeli tavuk çorbası numunelerinde nem içeriği, TBARS değeri ve duyusal özellikler önemli şekilde etkilenmemiştir. Sonuç olarak yapılan analiz ve gözlemler ile 12 aylık depolama süresi içerisinde ambalaj materyalinin geçirgenliğinin 1,3 ve 17, 1 aralığında, test edilen ezogelin ve şehriyeli tavuk toz çorbası örneklerine etkisi önemli bulunmamıştır.
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ÖgeEncapsulation of aqueous Hibiscus sabdariffa L. extract in food-grade high internal phase pickering emulsions stabilized by soy protein isolate(Graduate School, 2023-06-15)Hibiscus Sabdariffa L. is a highly versatile plant that finds applications in various industries due to its abundant nutrients, potent bioactive compounds such as phenolics and anthocyanins, and natural colour pigments. In addition to its use as a colouring agent, its positive health effects, such as antibacterial, antioxidant, anticholesterol and prevention of gastrointestinal problems, spread the consumption of the product for health purposes. However, the fact that bioactive ingredients are easily affected and damaged by many factors limits this product's use in many industries. Therefore, integrating Hibiscus Sabdariffa into food products and various formulations becomes more complex and limits the methods used. Encapsulation, a preferred method for much bioactive protection, appears at this point. Encapsulation comes to fields as a technique that allows us to apply in different areas, such as preserving these components and controlled release and integrating them into product formulations. Emulsification by encapsulation method has gained a solid place in industry and literature. High Internal Phase Emulsions are among the leading emulsions with high volume encapsulation and high stability against external factors. Similarly, double emulsion systems can enhance bioactive components' protection with their nested phase structure. The debate over the many adverse effects of preferred emulsifiers and stabilizers for emulsion stability, such as human health and environmental pollution, has accelerated scientific research into discovering alternative products. Plant proteins have gained tremendous interest in recent years as they have the potential to be an alternative to conventional emulsifiers and stabilizers. The various functional properties and amphiphilic characteristics indicate that these proteins are significantly effective in the stability of the emulsion system. Like many other types of plant proteins, soy protein is a preferred product due to its easy availability and processability. In this study, analyses were conducted to identify and evaluate the encapsulation of aqueous Hibiscus extract in the High Internal Phase Pickering Emulsions (HIPPE) and High Internal Phase Double Emulsions (HIPP-DE) systems stabilized by soy lecithin and soy protein isolate. The stability of the emulsions obtained, characteristics and the effects of in vitro gastrointestinal digestion on the phenolics and anthocyanins in the extract with the presence of soy protein and soy lecithin were investigated. The extraction of phenolics and anthocyanins from powdered Hibiscus calyces was realized by ultrasonic method, and water was used as a solvent. Emulsions with an internal volume of 80% have been created using soy protein isolate (SPI) gel and lecithin. A HIPPE resistant to phase separation could not be obtained using soya protein isolation gel alone, while emulsions (L4 and L6) containing 4% and 6% lecithin and phase separation resistance could be achieved. Combinations of different concentrations of lecithin and soy protein isolated gel stabilized other HIPPEs. After 24 hours of storage, HIPPEs stable against phase separation were obtained by homogenizing HIPP-DEs at a volume of 50% with a 6% SPI gel. When emulsions stored for 24 hours were observed, SPI gels and lecithin at varying concentrations acted as a synergistic mechanism that effectively prevented phase segregation and ensured stability in the emulsion system. All HIPP-DEs also showed superior resistance to phase separation. According to the CI results, an increase in the concentration of soy lecithin from 2% to 4% in HIPPE containing 6% SPI gel resulted, indicating increased stability, leading to a decrease in the CI value on day 1; however, no significant difference in CI was observed between HIPP-DEs. EAI and ESI values show a statistically significant increase when the SPI concentration increases from 2% to 4% in HIPPEs and HIPP-DEs with 4% and 6% lecithin concentrations. Still, surprisingly, no significant increase was observed with further increases in SPI. In contrast, the particle size of HIPPEs with 4% and 6% lecithin concentrations showed a significant decrease as the SPI gel concentration increased from 2% to 6%. In HIPPEs, the zeta potential was negative, and the absolute values increased by increasing the SPI gel concentration from 2% to 4%, while in L4S4, it was observed that the HIPPE had the highest absolute zeta potential (-41.21 ± 1.23 mV). However, an increase in SPI gel concentration from 4% to 6% decreased the absolute zeta potential value. The increase in the concentration of soy protein isolate (SPI) from 2% to 6% resulted in a significant decrease in the PDI values of HIPPE containing 4% and 6% lecithin. The lowest PDI values were obtained in L4S6 and L6S6 HIPPE with an SPI concentration of 6%. The same decline has been observed in HIPP-DEs. Different changes have been observed in the stability and characteristics of emulsions, as well as in the study of bioactive components and their properties. Encapsulation Efficiency (EE) determinations stated that HIPP-DEs produced higher EE than HIPPEs due to high SPI gel concentrations. The total anthocyanin content (TAC), total phenolic content (TPC), DPPH and ABTS of the resulting aqueous Hibiscus extract were analyzed. The TAC (mg Cy-3-GC equivalent/100 g), TPC (mg GAE/100 g), DPPH (mg TE/100g) and ABTS (mg TE/100g) values were found as 31.13±1.23, 2619.01±17.31, 335.12±1.21 and 223.21±2.56 respectively. Significant decreases in TPC in Hibiscus extract were observed with in vitro gastrointestinal digestion. In HIPPEs prepared with a concentration of 4 % lecithin (L4, L4S2, L4 S4, L4S6), the SPI gel concentration increased from 0 % to 4 %, while anthocyanins in the stomach environment showed more excellent stability compared to the intestinal environment. When the TPC of the digested phenolics of Hibiscus extract was compared to those of digestive HIPPEs and HIPP-DEs, higher TPC values were observed in all emulsions. Maximum TPC values in the stomach and intestinal digestion reached 709.82 ±2.06 mg/100g and 1160.71 ±21.01 mg/100g, respectively. In the stomach and intestinal phases of in vitro digestion, the rate of phenolic release has been significantly influenced by the pH of the environment. According to HPLC results, aqueous Hibiscus extract has detected anthocyanins of delphinidin-3-glucoside, cyanidin-3-glucoside, and cyanidin-3-rutinoside. Four phenolic acids have also been detected in the extract and all emulsions, including gallic acid, syringic acid, ferulic acid and chlorogenic acid. After gastric digestion, a decrease in the content of chlorogenic acid, ferulic acid and gallic acid was observed, while syringic acid increased, showing a different tendency. The highest concentrations of each anthocyanins and phenolics concentrations were obtained in L6S6-D. As a result, changes in SPI gel and lecithin concentrations have been effective in many conditions, such as the stability of emulsions, their properties, and the effects of in vitro digestion on anthocyanins and phenolics. In addition, according to the results of encapsulation efficiency, it can be stated that HIPPEs and HIPP-DEs are effective emulsion systems in the encapsulation of Hibiscus extract.