MICROENCAPSULATION OF GRAPE SEED OIL AND INVESTIGATION OF ITS USE IN TURKISH COFFEE
Project no. 24072 · Status: Kapanmış (Yayın bekleniyor) · 2022
Summary
<p>There are many natural bioactive compounds in foods that have antioxidant, anti-inflammatory, antidiabetic, anticancer, antiviral and antitumor activities. Interest in bioactive compounds has increased in recent years due to these health benefits. Grape seed oil contains many compounds such as proanthocyanidins, catechin and tocopherols. However, these bioactive components can not maintain their stability due to the negativities they encounter in food processing, storage and the human digestive system. Microencapsulation is the process by which these bioactive compounds are encapsulated to protect them from degradation under processing, storage and gastrointestinal tract conditions. For this purpose, grape seed oil was microencapsulated with gelatin and gum Arabic by complex coacervation technique, and these microcapsules were dried by lyophilization technique. Encapsulation efficiency of the prepared microcapsules (%), oil release rate (%), total phenolic substance amount, antioxidant activity value, total flavonoid substance amount, color, Fourier transform infrared spectroscopy (FTIR) spectrum, scanning electron microscope (SEM) image, thermal stability was examined by thermogravimetric analysis. Moisture determination, color determination, carbohydrate ratio, protein ratio were examined in lightly, medium and heavily roasted Turkish coffees supplied from the manufacturer, microencapsulated grape seed oil at different concentrations were added to the cooked Turkish coffees and browning intensity, total phenolic substance amount, total flavonoid content, antioxidant activity value and biogenic amine content were examined and sensory analysis was made. As the mass of grape seed oil microcapsules added to coffee increased, an increase in the amount of total phenolic substances and flavonoid substances and a decrease in the amount of biogenic amines were observed. With this study, it was determined that the bioactive compounds in grape seed oil were protected by microencapsulation. It has been determined that the functionality of Turkish coffee is increased by adding microencapsulated grape seed oil to cooked Turkish coffee.</p>