Formation of anthocyanin-rich black carrot extract loaded potato protein particles by ternary compressed CO2-ethanol-water mixture extraction and PGSS-drying

dc.contributor.advisor Özçelik, Beraat
dc.contributor.author Düzgün Yavuz, Merve
dc.contributor.authorID 506142501
dc.contributor.department Food Engineering
dc.date.accessioned 2023-11-23T06:22:48Z
dc.date.available 2023-11-23T06:22:48Z
dc.date.issued 2021-08-16
dc.description Thesis(Ph.D.) -- Istanbul Technical University, Graduate School, 2021
dc.description.abstract Black carrot anthocyanins have importance for food industry as it is a natural colorant and possesses health beneficial effects regarding the functional food and beverages. Anthocyanins are conventionally extracted by using organic solvents such as methanol, acetone or water with small amount of hydrochloric acid or formic acid. These methods are problematic due to the residues of organic solvents remaining in extracts that are associated with food safety or due to the degradation of anthocyanins at high temperatures which required for acidified water extraction. Due to these problems, it is crucial to develop novel methods which are environmentally sustainable and efficient, resulting in high yields. The extraction using sub- and supercritical carbon dioxide (sc-CO2) has been growing as an alternative to conventional extraction, as it can potentially fulfill these demands. The anthocyanin- rich extracts are still very labile to different environmental conditions. Encapsulation or complexation with different biopolymers of bioactive compounds provides a good solution before the incorporation of these valuable compounds in food and beverages. Complex coacervation is one of the encapsulation methods which finds a widespread relevance in functional biomaterials consisting the food and beverage area. It is a physicochemical process that be conducted at mild temperatures without high pressures. The other process applied in this thesis for the purpose of complexation was Particles from Gas saturated Solutions–Drying.
dc.identifier.uri http://hdl.handle.net/11527/24149
dc.language.iso en_US
dc.publisher Graduate School
dc.sdg.type Goal 9: Industry, Innovation and Infrastructure
dc.subject Microencapsulation
dc.subject Mikrokapsülleme
dc.subject Black carrot
dc.subject Siyah havuç
dc.subject Food industry
dc.subject Gida endüstrisi
dc.title Formation of anthocyanin-rich black carrot extract loaded potato protein particles by ternary compressed CO2-ethanol-water mixture extraction and PGSS-drying
dc.title.alternative Üçlü sıkıştırılmış CO2-etanol-su karışımı ekstraksiyonu ve PGSS-kurutma ile antosiyanince zengin kara havuç özütü yüklü patates proteini partikülleri oluşumu
dc.type doctoralThesis
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