Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying

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dc.contributor.authorYaman, Delal Meryem
dc.contributor.authorKoçak Yanık, Derya
dc.contributor.authorElik Demir, Aysel
dc.contributor.authorUzun Karka, Hicran
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:30:25Z
dc.date.available2025-01-06T17:30:25Z
dc.date.issued2023
dc.description.abstractThe primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, ?-pinene and linalool stood out with near-perfect retention rates, close to 100%. © 2023 by the authors.
dc.identifier.doi10.3390/foods12173244
dc.identifier.issn2304-8158
dc.identifier.issue17
dc.identifier.scopus2-s2.0-85170276342
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12173244
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1598
dc.identifier.volume12
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectaroma
dc.subjectencapsulation
dc.subjectfruit oil
dc.subjectspray drying
dc.subjectspray freeze-drying
dc.titleEffect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying
dc.typeArticle

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