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Öğe Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations(Mdpi, 2023) Salum, Pelin; Ulubas, Cagla; Güven, Onur; Aydemir, Levent Yurdaer; Erbay, ZaferStable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill (TM) 1, Crill (TM) 4, AMP, and PGPR) were studied to produce a casein-hydrolysate-loaded stable primary emulsion with lower viscosity and droplet size. Viscosity, electrical conductivity, particle size distribution, and emulsion stability were determined for three different dispersed phase ratios and three emulsifier concentrations. In 31 of the 36 examined emulsion systems, no electrical conductivity could be measured, indicating that appropriate emulsions were formed. While AMP-based emulsions showed non-Newtonian flow behaviors with high consistency coefficients, all PGPR-based emulsions and most of the Crill (TM)-1- and -4-based ones were Newtonian fluids with relatively low viscosities (65.7-274.7 cP). The PGPR-based emulsions were stable for at least 5 days and had D(90) values lower than 2 mu m, whereas Crill (TM)-1- and -4-based emulsions had phase separation after 24 h and had minimum D(90) values of 6.8 mu m. PGPR-based emulsions were found suitable and within PGPR-based emulsions, and the best formulation was determined by TOPSIS. Using 5% PGPR with a 25% dispersed phase ratio resulted in the highest relative closeness value. The results of this study showed that PGPR is a very effective emulsifier for stable casein-hydrolysate-loaded emulsion formations with low droplet size and viscosity.Öğe Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey(Elsevier Sci Ltd, 2018) Salum, Pelin; Govce, Gokce; Kendirci, Perihan; Bas, Deniz; Erbay, ZaferTurkish white cheese is the most important cheese variety made in Turkey and significant variations are commonly observed in their properties (mainly sensory). White cheese samples were collected from different geographical regions of Turkey and analysed to determine the common characteristics and to investigate the effects of the regional differences arising from differential natural conditions and the natural variations in raw milk. Although the samples showed similar compositional properties, there were significant variations in the ripening parameters and flavour attributes. Forty-five volatile compounds were identified and a descriptive vocabulary consisting of 15 common attributes were used to describe Turkish white cheese. Cheeses with moderate proteolytic ripening degrees and high lipolytic ripening values caused an increase in the preference score. Moreover, the increase in the volatile acid contents positively affected the preference. The most preferred cheeses were manufactured in two neighbouring provinces located in the north-west of the country. (C) 2018 Elsevier Ltd. All rights reserved.Öğe Design and process optimisation of double emulsions loaded with casein hydrolysate(Elsevier Sci Ltd, 2024) Salum, Pelin; Ulubas, Cagla; Guven, Onur; Cam, Mustafa; Aydemir, Levent Yurdaer; Erbay, ZaferWater-in-oil-in-water (W1/O/W2) emulsions show promise for encapsulating hydrophilic active substances. However, the low stability of W1/O/W2 hinders its use for encapsulation purposes, and peptide encapsulation has challenges due to its surface-active properties. This study aimed to determine the appropriate formulation based on turbidity and encapsulation efficiency, as well as the optimal production parameters (ultrasound amplitude and time) for double emulsions containing casein hydrolysate, with a focus on the second homogenisation stage. Double emulsions were produced with three different emulsifiers (polysorbates 20, 60, or 80) at different concentrations (0.25%, 1%, or 1.75%) and dispersed phase ratios (10%, 20%, or 30%) using an ultrasound homogeniser. The results indicated that dispersed phase ratios and emulsifier concentrations had higher impact on emulsion properties than emulsifier types. A stable emulsion with high encapsulation efficiency was achieved with 1% polysorbate 20 and a 30% dispersed phase ratio, using sonication at 54% amplitude for 66 s. (c) 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.Öğe Drying of dairy products(Elsevier, 2023) Erbay, Zafer; Salum, Pelin; Bolat, Enise BetülMilk is a special raw material in the food industry, with its unique components, these components' valuable properties, ease of fractionation, and susceptibility to change. All these features create important opportunities and grounds for the drying of dairy products. Today, a wide variety of dried dairy products are available in the market, and studies continue to improve their quality and variety. Moreover, researchers have carried out studies to preserve the valuable dairy ingredients during drying and deliver them in their active form to the organs, where they will present their prospective impact. As the drying of dairy products is a comprehensive topic, in this chapter, dried dairy products are summarized, and the recent efforts to overcome the challenges in their production are discussed within the scope of some highlighted issues. © 2023 Elsevier Inc. All rights reserved.Öğe Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5-month ripening(Wiley, 2023) Ertekin, Mahmut; Ugurlu, Ozlem; Salum, Pelin; Erbay, ZaferAntep cheese is a local Turkish cheese characterized by scalding during production and ripened in brine. In this study, Antep cheeses were produced using mixtures of different milk types (cow, sheep, and goat milk) and ripened for 5 months. The composition, proteolytic ripening extension index (REI), free fatty acid (FFA) content, and volatile compounds of the cheeses and the variation of the brines were analyzed for the 5-month ripening period. Low proteolytic activity in cheese during ripening caused the cheeses to have low REI values (3.92%-7.57%), although it was observed that some parts of the water-soluble nitrogen fractions diffused into the brine, causing a lower REI. As a result of lipolysis during ripening, total FFA (TFFA) concentrations in all cheeses were increased, whereas the highest increases were detected in the concentrations of short-chain FFAs. The highest FFA concentrations were determined in cheese produced using goat milk, and the volatile FFA ratio in TFFA exceeded 10% in the third month of ripening. Although it was observed that the milk types used in the production had significant effects on the change of volatile compounds of the produced cheeses and their brines, the impact of the ripening time was more important. Practical ApplicationThis study investigated Antep cheese made with different milk types. Volatile compounds and soluble nitrogen fractions were transferred to the brine by diffusion during ripening. The volatile profile of the cheese varied with milk type, but ripening time was the primary factor influencing volatile compounds. This suggests that the targeted organoleptic properties of the cheese are determined by ripening time and conditions. Additionally, changes in the brine's composition during the ripening process provide insight into how to manage the brine as waste.Öğe Enzyme Modified Cheese(Springer, 2021) Erbay, Zafer; Salum, Pelin; Kilcawley, Kieran N.Enzyme modified cheese production and applications continue to increase with the growth in convenience foods. Changes in labelling legislation continue to reduce the use of chemically derived or nature identical cheese flavors, which in turn has seen more developments in natural enzyme modified cheese production, which is seen as accelerated form of natural cheese production. The main production mechanisms involved in enzyme modified cheese have not changed significantly bu the use of different enzymes and substrates have seen a greater variety of cheese flavours becoming available. These trends are likely to continue as the potential range of cheese flavors that can be developed are effectively unlimited. © 2021, Springer Nature Switzerland AG.Öğe 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, ZaferEnzyme-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.Öğe 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, IsaThe 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.Öğe Impact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations(Elsevier Sci Ltd, 2024) Diblan, Sevgin; Salum, Pelin; Ulusal, Fatma; Erbay, ZaferThis study utilized whey protein concentrate (WPC) as the primary protein source, employing the Maillard reaction to link it with three distinct carbohydrates: lactose, maltodextrin, and gum Arabic. Mixtures were prepared with a 1:4 protein-to-carbohydrate ratio, and conjugation was performed using dry heating at a temperature of 60 degrees C, 50% relative humidity for 8 h processing time. Under the same conditions, native WPC was heated as a control group. The formation of conjugates was tracked by monitoring absorbance changes, browning index (BI), and reduction in free amino groups (FAG). All conjugates exhibited significant loss of FAG, correlating with an increase in BI. Shifts in protein fingerprint bands observed via Fourier Transform Infrared Spectroscopy suggested potential protein-carbohydrate interactions, while X-ray diffraction showed increased sample crystallinity post-conjugation. Solubility assessments across pH levels (3.0-8.0) indicated a 10-13% rise in solubility for conjugated samples compared to mixtures, broadening their potential applications. Moreover, the emulsion stability index demonstrated improved stability after conjugation. Overall, the Maillard reaction-mediated conjugation enhanced the solubility and stability of emulsions.Öğe 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, MustafaThis 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.Öğe Investigation of lipolytic and proteolytic ripening degrees of enzyme- modified dairy products manufactured in Turkey(Pamukkale Univ, 2017) Erbay, Zafer; Salum, Pelin; Govce, GokceThe usage of dairy products as flavor enhancer is recently increased in addition to the direct consumption. The specific flavor of dairy products, especially cheeses, can be obtained after long ripening processes. It is possible to mimic the ripening process and to develop specific flavor in a short time under controlled conditions by the aid of enzymatic reactions. These products which are named as enzyme-modified dairy products are widely used as food additive. Enzyme modified dairy products are recently begun to be produced in Turkey. However, the enzyme modified dairy products with traditional flavors have yet to be produced in Turkey. In the present study, 8 different enzyme-modified cheese (EMC) and 2 different enzyme-modified butter samples which were commercially manufactured in Turkey were supplied and the principle chemical properties, free fatty acid content & amounts, and proteolytic ripening degrees of them were analyzed. The EMCs produced with sheep and goat flavors had high amounts of proteolytic and lipolytic ripening degradation products, while EMC with Edam flavor had low amounts. It is detected that Parmesan and Cheddar EMCs had high proteolytic ripening degrees, whereas EMC with cheesy flavor came to the front with its high lipolytic ripening degree. It is concluded that varied proteolytic and lipolytic ripening degrees were achieved to produce different cheese flavors.Öğe Lezzet Katkısı Olarak Peynir ve Enzim Modifiye Peynir Tekniğinde Güncel Durum(2016) Erbay, Zafer; Baş, Deniz; Kendirci, Perihan; Çam, Mustafa; Kelebek, Haşim; Salum, Pelin; Selli, SerkanPeynir, gıda tedarik zincirinin en büyük ve önemli parçasını oluşturan süt sektörünün, hem ürün çeşitliliği, hem kullanım yaygınlığı, hem de lezzet yoğunluğu açısından en dikkat çekici ürünüdür. Dünyada tüketilen sütün yaklaşık %40'ının peynir üretiminde kullanıldığı düşünülmektedir. Günümüzde ise, üretilen peynirlerin önemli bir bölümü, başka gıdaların üretiminde formülasyona katılan bir katkı olarak tüketilmektedir. Gıda katkısı olarak peynirlerin kullanımının temel nedeni lezzetleridir. Peynirlerin özgün lezzeti üretim sonrasındaki olgunlaşma sürecinde oluşmaktadır. Bu süreç oldukça maliyetli ve standardize edilmesi güç bir süreçtir. Olgunlaşma sürecinin kontrollü koşullarda, enzimatik reaksiyonlarla taklit edilmesi ile peynir lezzetinin geliştirilmesi ve yoğunlaştırılması, çok daha kısa sürelerde mümkün olabilmektedir. Bu yöntemle elde edilen ürüne enzim modifiye peynir (EMP) denilmektedir. EMP özellikle toz formda üretildiğinde, düşük maliyetli, dayanıklı, endüstriyel üretim ve tüketime uygun, standart üretimi kolay bir lezzet katkısıdır. Bu derlemede, lezzet katkısı olarak üretilen EMP'ler anlatılmış ve bu alanda yapılmış çalışmalar paylaşılmıştır.Öğe Microscopy-Assisted Digital Image Analysis with Trainable Weka Segmentation (TWS) for Emulsion Droplet Size Determination(Mdpi, 2022) Salum, Pelin; Guven, Onur; Aydemir, Levent Yurdaer; Erbay, ZaferThe size distribution of droplets in emulsions is very important for adjusting the effects of many indices on their quality. In addition to other methods for the determination of the size distribution of droplets, the usage of machine learning during microscopic analyses can enhance the reliability of the measurements and decrease the measurement cost at the same time. Considering its role in emulsion characteristics, in this study, the droplet size distributions of emulsions prepared with different oil/water phase ratios and homogenization times were measured with both a microscopy-assisted digital image analysis technique and a well-known laser diffraction method. The relationships between the droplet size and the physical properties of emulsions (turbidity and viscosity) were also investigated. The results showed that microscopic measurements yielded slightly higher values for the D(90), D[3,2], and D[4,3] of emulsions compared to the laser diffraction method for all oil/water phase ratios. When using this method, the droplet size had a meaningful correlation with the turbidity and viscosity values of emulsions at different oil/water phase ratios. From this point of view, the usage of the optical microscopy method with machine learning can be useful for the determination of the size distribution in emulsions.Öğe 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, ZaferIn 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.Öğe Optimization of Headspace Solid-phase Microextraction for the Analysis of Volatile Compounds of High-fat Dairy Powders(Springer, 2019) Salum, Pelin; Erbay, ZaferOptimization of main extraction parameters of the headspace solid-phase microextraction (SPME) method for two high-fat dairy powders with distinctly different volatile profiles was performed with response surface methodology. While cream powder (60% fat content) has a weak odor, enzyme-modified cheese powder (EMC) (35% fat content) is known with its intense flavor generated by high degrees of proteolysis and lipolysis. Extraction time, extraction temperature, and agitation speed were selected as optimization factors. Eight different volatile compounds isolated from cream powder and ten volatiles detected in EMC powder in varied molecular weight, boiling temperature, and organic classes were selected as optimization responses to express the overall extraction efficiency and volatile profile of powders. Optimization was performed to obtain the highest extraction efficiency for each response. It is suggested to use the SPME conditions at 56.2 degrees C for 70.8 min with 250 rpm for the isolation of volatiles in cream powder whereas the extraction temperature, time, and agitation speed were optimized for EMC powders as 53.4 degrees C, 63.2 min, and 250, respectively.Öğe Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology(Springer, 2017) Salum, Pelin; Erbay, Zafer; Kelebek, Haşim; Selli, SerkanThe effects of principal extraction conditions on the extraction rates of 10 selected volatile compounds (isoamyl alcohol, ethyl lactate, 2-nonanone, ethyl octanoate, 2-ethyl-1-hexanol, butanoic acid, phenethyl alcohol, phenol, ddecalactone, and decanoic acid) with the headspace solid-phase microextraction (SPME) method for the analysis of white-brined cheese with two different fibers (CAR/PDMS and DVB/CAR/PDMS) were investigated. Optimum conditions were determined by using response surface methodology (RSM). Results showed that boiling points of volatile compounds significantly affected the effectivity of fibers. CAR/PDMS fiber was more suitable in isolation of the volatile compounds with low boiling point and suggested to be used in the SPME analysis of volatile compounds in white-brined cheese. The optimum condition for CAR/PDMS fiber was found to be as 56.20 degrees C, 84.92 min, and 549 min(-1), for extraction temperature, time, and agitation speed, whereas it was calculated to be as 54.75 degrees C, 85.60 min, and 250 min(-1) for DVB/CAR/PDMS fiber, respectively.Öğe 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, ZaferEnzyme-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.Öğe Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination(Elsevier, 2019) Bas, Deniz; Kendirci, Perihan; Salum, Pelin; Gouce, Gokce; Erbay, ZaferEnzyme-modified cheeses (EMCs) are used uniquely to enhance the cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white cheese flavour. Proteolytic ripening parameters, sensory properties, and volatile compounds were investigated to reach a target cheese flavour and the relationships between these properties were evaluated. Individual and combined effects of commercial proteolytic enzymes were studied and conditions for the production of EMC with ripened white cheese flavour were determined. Results showed the importance of phenol, 2-undecanone, and 3-methyl-1-butanol on cheese flavour strength and overall acceptability of EMC. Although a single parameter is not enough to evaluate the dynamic nature of the formation of bitterness, TCASN/WSN and PTASN/WSN ratios were suggested to be useful parameters in determining the appropriate degree of proteolysis and in evaluating the bitterness. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.Öğe Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases(Elsevier, 2020) Kendirci, Perihan; Salum, Pelin; Bas, Deniz; Erbay, ZaferEnzyme-modified cheeses (EMCs) have been used uniquely to enhance the cheese flavour in processed foods. In this paper, effects of lipolytic enzymes during EMC production were investigated. EMC with ripened white cheese flavour was produced by a two-stage process in which proteolysis is followed by lipolysis. The results of proteolysis as the first stage were discussed in our previous report (Bas et al., 2019). In the present paper, four different commercial lipolytic enzymes with 3 different incubation times were applied to reach the target ripened white cheese flavour and free fatty acid (FFA) profiles, volatile compounds and sensory properties were investigated and the relationships between these properties were evaluated. Results showed that a balance in FFA profile is important. Samples contained nearly 19% butanoic acid in total volatiles and in the range of 10.7-12.3% volatile FFA in total FFA were desirable. During lipolysis, 17 new volatiles were formed, and most of the acids and esters among them are compounds commonly found in ripened white cheese. Moreover, absence of n-aldehydes was desirable for ripened white cheese flavour and lipolysed samples did not contain n-aldehydes. Briefly, lipolysis is critical in the formation of ripened white cheese flavour and two different enzyme-incubation time combinations (24 h with Piccantase (R) A and 48 h with Lipomod (TM) 801MDP) were suggested to use in the production of EMC with ripened white cheese flavour. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.Öğe 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, ZaferEnzyme-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.
