Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridUzlasir, Turkan/0000-0002-8535-2835
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridSASMAZ, Hatice Kubra/0000-0003-4728-3151
dc.authoridADAL, EDA/0000-0003-1258-806X
dc.contributor.authorSasmaz, Hatice Kubra
dc.contributor.authorAdal, Eda
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorSelli, Serkan
dc.contributor.authorUzlasir, Turkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:36:42Z
dc.date.available2025-01-06T17:36:42Z
dc.date.issued2023
dc.description.abstractThe purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134 mu mol Trolox/100 g dry weight (DW) for the 2,2-diphenyl-1-picrylhydrazyl and 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods, respectively, whereas the total phenolic content was 49 mg gallic acid equivalent/100 g DW for the encapsulated black garlic samples. S-Allyl-L-cysteine (SAC), gamma-L-glutamyl-SAC (GSAC), gamma-L-glutamyl-(S)-trans-1-propenyl-L-cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36 mg/g, whereas the GSAC content was found at a lower concentration (0.33 mg/g) compared to SAC. The allicin content was quantified to be 0.31 mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. The FT-IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [TOVAG 219O174]
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK),Grant/Award Number: TOVAG 219O174
dc.identifier.doi10.1111/1750-3841.16768
dc.identifier.endpage4439
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue11
dc.identifier.pmid37786327
dc.identifier.scopus2-s2.0-85173429691
dc.identifier.scopusqualityQ1
dc.identifier.startpage4424
dc.identifier.urihttps://doi.org/10.1111/1750-3841.16768
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1965
dc.identifier.volume88
dc.identifier.wosWOS:001080507700001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectblack garlic
dc.subjectcomplex coacervation
dc.subjectencapsulation
dc.subjectlentil protein isolate
dc.subjectoptimization
dc.subjectscanning electron microscopy
dc.titleOptimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology
dc.typeArticle

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