Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures

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dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.authoridBAS, Deniz/0000-0003-1494-681X
dc.contributor.authorSalum, Pelin
dc.contributor.authorBerktas, Serap
dc.contributor.authorKendirci, Perihan
dc.contributor.authorBas, Deniz
dc.contributor.authorCam, Mustafa
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:45:07Z
dc.date.available2025-01-06T17:45:07Z
dc.date.issued2023
dc.description.abstractEnzyme-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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [115O229]
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 115O229] . The authors are also grateful to the Novozymes for providing the en- zymes. We would like to thank our colleague Pelin Purcuklu for her voluntary assistance in the laboratory during the emulsion analysis.
dc.identifier.doi10.1016/j.idairyj.2023.105687
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85153894091
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2023.105687
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3319
dc.identifier.volume143
dc.identifier.wosWOS:000991662800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectSolıd-Phase Mıcroextractıon
dc.subjectFree Fatty-Acıds
dc.subjectPhysıcochemıcal Propertıes
dc.subjectDaıry Powders
dc.subjectSurface-Composıtıon
dc.subjectVolatıle Compounds
dc.subjectSensory Propertıes
dc.subjectDryıng Condıtıons
dc.subjectLıpıd Oxıdatıon
dc.subjectMılk Powder
dc.titleProduction of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
dc.typeArticle

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