The effect of an ultrasonic spray nozzle on carbohydrate and protein-based coating materials for blueberry extract microencapsulation

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dc.contributor.authorTatar Turan, Feyza
dc.contributor.authorKahyaoglu, Talip
dc.date.accessioned2024-03-13T10:30:39Z
dc.date.available2024-03-13T10:30:39Z
dc.date.issued2021
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractBACKGROUND An ultrasonic spray nozzle was evaluated for the production of powders and microcapsules, using blueberry extract, modified starch (HI-CAP 100), and whey protein isolate (WPI). The effects of ultrasonic power and the concentration of coating materials on the characteristics of the resulting samples - such as viscosity, particle size, microencapsulation efficiency, color, glass transition temperature, Fourier-transform infrared spectroscopy (FTIR), X-ray powder diffraction (XRD), and morphology - were also studied. RESULTS The apparent viscosity was primarily affected by the self-heating of the ultrasonic nozzle as the power increased. The largest mean particle size of samples was observed under conditions of 30% coating concentration at 10 W. Glass transition temperatures (T-g) of the samples were affected by all atomization parameters significantly (P < 0.05) and the highestT(g)values of all samples were determined when the coating concentration was maximum (30%) and power level was minimum (5 W). The FTIR and XRD results indicate that the power of the ultrasonic nozzle did not cause any change in WPI structure and led to only a small change in the structure of HI-CAP 100 at 10 W. The short atomization time preserved, to some extent, the properties of the coating materials and the blueberry extract. With regard to the morphological properties, it was observed that the samples obtained with WPI showed less shrinkage than HI-CAP 100. CONCLUSION The results indicated that an ultrasonic nozzle could be used successfully to prepare the blueberry microcapsule with HI-CAP 100 and WPI as coating materials. This study may contribute to the development of ultrasonic nozzle applications using different coatings for the microencapsulation of high-quality functional materials. (c) 2020 Society of Chemical Industryen_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [112O828]en_US
dc.description.sponsorshipThe authors thank the Scientific and Technological Research Council of Turkey (TUBITAK) for financial support for this study (Project #112O828).en_US
dc.identifier.doi10.1002/jsfa.10622
dc.identifier.endpage130en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue1en_US
dc.identifier.pmid32613628en_US
dc.identifier.scopus2-s2.0-85089202181
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage120en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.10622
dc.identifier.urihttps://hdl.handle.net/20.500.12662/3455
dc.identifier.volume101en_US
dc.identifier.wosWOS:000557522800001
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of The Science Of Food And Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectultrasonic nozzleen_US
dc.subjectspray-dryingen_US
dc.subjectmodified starchen_US
dc.subjectprotein isolateen_US
dc.subjectencapsulationen_US
dc.subjectblueberryen_US
dc.titleThe effect of an ultrasonic spray nozzle on carbohydrate and protein-based coating materials for blueberry extract microencapsulationen_US
dc.typeArticleen_US

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