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    Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds
    (Elsevier Sci Ltd, 2022) Salum, Pelin; Berktas, Serap; Cam, Mustafa; Erbay, Zafer
    Enzyme-modified cheese (EMC) is a flavour ingredient with intense cheese flavour and can be produced in both liquid and powder form. In this study, the effects of spray drying process conditions (inlet temperature, feed flow rate, air flow rate) on the quality parameters of EMC powder (compositional, physical, and morphological properties) were investigated. Additionally, the variations in the free fatty acids and volatile compounds were assessed. The results showed that higher drying yields and desirable physical properties (flowability, wettability, bulk density, and colour) were obtained at low drying rates. Moreover, detection of volatile compounds (n-aldehydes and methyl ketones) at higher spray drying rates indicated fat oxidation. Reconstitution properties of the powders were dependent not only on the factors including surface fat of the powder and hydrophobicity of the powder surface, but also the other factors such as bulk density, particle agglomeration and porosity. (c) 2021 Elsevier Ltd. All rights reserved.
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    Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm (Melissa officinalis L.): Instant soluble tea production
    (Wiley, 2021) Tulek, Zehra; Alasalvar, Hamza; Basyigit, Bulent; Berktas, Serap; Salum, Pelin; Erbay, Zafer; Telci, Isa
    The purpose of this study was to extract phenolics from lemon balm followed by microencapsulation with spray drying. The optimum extraction conditions were 100 degrees C for the temperature and 120 min for the time with TPC of 6,365 mg GAE/100 g and ABTS radical scavenging activity of 9,196 mg TEAC/100 g. Lemon balm extracts were spray dried using three different air inlet temperatures (130 degrees C, 165 degrees C, and 200 degrees C) of which 165 degrees C was provided better scores than the other points in terms of microencapsulation yield (65.9%), microencapsulation efficiency (99.4%), dry matter (98.3%), and water activity (0.160). The inlet air temperatures had an insignificant (p > .05) effect on the antioxidant capacity of the microcapsules. Phenolic acids in lemon balm were slightly affected by the extraction and spray drying conditions. However, extraction followed by spray drying resulted in significant loss in the amount of volatiles such as geranial, neral, citronellal, and caryophyllene. Practical applications Hot water extracts of the medicinal and aromatic plants are consumed as herbal tea across the world and their biological activity varies depending on the extraction conditions. Furthermore, bioactive compounds are sensitive to environmental conditions when the compounds dissolved in water. The conditions necessary for the effective extraction of bioactive compounds are specific to the target plant and it is a problem for the consumer. Optimization of extraction conditions of lemon balm phenolics could provide useful information for the consumer and food industry. The production of phenolic microcapsules (instant soluble tea) from lemon balm could facilitate herbal tea preparation and reduce the preparation time.
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    Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds
    (Springer, 2023) Naji, Abdullah Mohammed; Basyigit, Bulent; Alasalvar, Hamza; Salum, Pelin; Berktas, Serap; Erbay, Zafer; Cam, Mustafa
    This study investigated the optimum extraction conditions of bioactive compounds from roselle (Hibiscus sabdariffa), the effect of the air inlet temperatures of spray drying on the final product, and variations in the volatile compounds during converting the plant extracts into soluble powder forms. The extraction was conducted at 54 degrees C for 120min to obtain extracts with superior total phenolic content (TPC) (2032.71mg GAE/100g), total anthocyanin content (TAC) (995.37mg Dp-3-sam/100g), DPPH radical scavenging activity (9.48g sample/g DPPH), and ABTS radical scavenging activity (3326.15mg TEAC/100g). The powder forms of the extracts were produced at air inlet temperatures of 165 and 200 degrees C by spray drying and the process was confirmed by FTIR spectroscopy. An increment in air inlet temperature improved the microencapsulation yield (MY) (76.53% for 165 degrees C and 80.83% for 200 degrees C) but adversely affected the solubility (96.86% for 165 degrees C and 90.22% for 200 degrees C). The HPLC results showed that anthocyanins tended to degrade in powders produced at higher temperatures. No interaction was detected between process temperatures and antioxidant properties (p > 0.05). However, there were remarkable changes in the concentration of volatile compounds during the process.
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    Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds
    (Wiley, 2023) Berktas, Serap; Cam, Mustafa; Salum, Pelin; Erbay, Zafer
    In this study, the effects of coating quince slices with CaCl2 and pectin (C + P) followed by drying with microwave (MWD-C + P) or with hot air (HAD-C + P) were investigated to determine the physicochemical, techno-functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L-18), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C + P and then drying with microwave at 450 W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity. MWD-C + P application dramatically changed the textural properties of dried quince slices in terms of hardness, gumminess, and chewiness. Moreover, MWD, lasted 12-15 min, was superior to HAD in the context of drying time. Ultrasonication as a pretreatment had no positive impact on dried products. GC-MS analyses revealed that MWD-C + P had positive effects on dried quince slices in terms of ethyl hexanoate and octanoic acid. However, MWD-C + P application triggered the formation of furfural in dried products.
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    Optimisation of spray drying process in microencapsulated cream powder production
    (Cambridge Univ Press, 2020) Himmetagaoglu, Ahsen Burcin; Berktas, Serap; Cam, Mustafa; Erbay, Zafer
    In this Research Communication we describe the optimisation of spray drying conditions in the production of microencapsulated cream powder. Oil-in-water emulsions were prepared using maltodextrin (18 DE) and sodium caseinate as wall materials (with the total wall material per total solid content ratio of 30%) and then converted into powder by spray drying. Response surface methodology was used to optimise the factors of spray drying system i.e. inlet drying temperature, feed flow rate, and aspiration rate, where the levels were in the range of 150-190 degrees C, 9-30 ml/min, and 50-100%, respectively. Our objective was to perform spray drying with the highest drying yield and to obtain a microencapsulated cream powder with the highest bulk density, the shortest wetting time, and the lowest surface fat content. The calculated and validated optimum conditions for the spray drying process were found to be 162.8 degrees C for inlet drying temperature, 11.51 ml/min for feed flow rate, and 72.8% for aspiration rate. At these optimum conditions, drying yield, bulk density, wettability, and surface fat content values were 36.37%, 269.9 kg/m(3), 115.2 s and 26.2%, respectively.
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    Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder
    (Wiley, 2023) Salum, Pelin; Berktas, Serap; Bas, Deniz; Cam, Mustafa; Erbay, Zafer
    Enzyme-modified cheese (EMC), a cheese flavor additive with high-fat content, is preferably produced in powder form because of its long shelf-life and high industrial applicability. The physical properties of additives, especially with high-fat contents, are very important for their industrial usage, and the spray drying process conditions substantially determine the physical properties of powders. In this study, optimization of the spray drying process during the production of EMC powder was performed to improve the powder physical properties. The process factors were inlet temperature, feed flow rate, and aspiration rate, while the responses were selected as drying yield, Carr index (CI), wettability, surface fat content, and browning index (BI). The optimum spray drying conditions were calculated as 150 degrees C, 9.1 mL/min, and 28.4 m(3)/h for inlet temperature, feed flow rate, and aspiration rate, respectively. It has been determined that the spray drying conditions at low inlet temperature, medium feed flow, and aspiration rates in order to obtain improved powder physical properties should be preferred.
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    Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
    (Elsevier Sci Ltd, 2023) Salum, Pelin; Berktas, Serap; Kendirci, Perihan; Bas, Deniz; Cam, Mustafa; Erbay, Zafer
    Enzyme-modified cheese (EMC) is a concentrated cheese flavour, and microencapsulation can improve its physical properties while preserving flavour. This study performed microencapsulation of EMC in two stages: emulsification and spray drying. Different combinations of proteins (sodium caseinate, whey protein concentrate) and carbohydrates (lactose, maltodextrin, oxidised starch) at varying homogeni-sation pressures (500, 1000, 2000 bar) were used to determine the most appropriate wall material combination, and emulsions with different concentrations of wall materials (23, 36.5, 50%) spray-dried to select the best microencapsulation formulation. Emulsion properties and the physical, chemical, and sensorial characteristics of the powders were evaluated. Microencapsulation enhanced the physical properties of powders, increased the drying yield, reduced the loss of free fatty acids, and increased the concentration of ester compounds. The best powder was produced using whey protein concentrate/ lactose at a concentration of 50% of the total dry matter in the emulsion, with a homogenisation pressure of 500 bar.(c) 2023 Elsevier Ltd. All rights reserved.
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    Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
    (Mdpi, 2024) Ozdemir, Melike Beyza; Kilicarslan, Elif; Demir, Hande; Koca, Esra; Salum, Pelin; Berktas, Serap; Cam, Mustafa
    Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X-1: 30-50%), incubation temperature (X-2: 26-37 degrees C), and time (X-3: 3-5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS(+) (75.61 mu mol Trolox/g), DPPH (14.09 mu mol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and alpha-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.