By a News Reporter-Staff News Editor at Food Weekly News -- Current study results on Food Processing have been published. According to news reporting originating from Ankara, Turkey, by VerticalNews correspondents, research stated, "The objective of this study was to study the influence of purification of sour cherry pomace extract on particle size distribution of suspension and on encapsulation efficiency of powders. In addition, antioxidant activity, surface morphology, and color of powder and capsules were determined."
Our news editors obtained a quote from the research from Middle East Technical University, "Extraction of phenolic compounds was performed at 30 A degrees C with shaking at 70 rpm for 24 h with 1:20 solid-solvent ratio. Ethanol-water (1:1) was used as the solvent. Filtered extract was concentrated in a rotary evaporator and freeze dried to produce extracted phenolic powder (EPP). Purified extracted phenolic powder (PEPP) was obtained by degritting at 10,000 rpm for 2 min and then by freeze drying for 48 h. Purification reduced Sauter mean diameter (D ()) of concentrated extract from 5.76 mu m to 0.41 mu m. In encapsulation, two types of coating materials were used. The first one contained 10 % maltodextrin (MD) and 90 % distilled water, while the second one contained 8 % MD, 2 % gum arabic (GA), and 90 % distilled water. Samples were homogenized using ultrasound (160 W, 50 % pulse) for 20 min. Microsuspensions containing EPP had D () of 1.65 and 1.61 mu m when 10 % MD and 8 % MD-2 % GA aqueous solutions were used for coating, respectively. It was possible to obtain nano-suspensions when purification step was performed. Suspensions prepared with PEPP and 10 % MD and 8 % MD-2 % GA for coating had D () of 0.396 and 0.334 mu m, respectively."
According to the news editors, the research concluded: "As a result of purification, encapsulation efficiency of the capsules increased significantly from 86.07-88.45 % to 98.01-98.29 % (P < 0.001)."
For more information on this research see: Effect of Degritting of Phenolic Extract from Sour Cherry Pomace on Encapsulation Efficiency-Production of Nano-suspension. Food and Bioprocess Technology, 2013;6(9):2494-2502. Food and Bioprocess Technology can be contacted at: Springer, 233 Spring St, New York, NY 10013, USA. (Springer - www.springer.com; Food and Bioprocess Technology - www.springerlink.com/content/1935-5130/)
The news editors report that additional information may be obtained by contacting A. Luca, Middle East Technical University, Dept. of Biol Sci, TR-06800 Ankara, Turkey. Additional authors for this research include B. Cilek, V. Hasirci, S. Sahin and G. Sumnu.
Keywords for this news article include: Ankara, Turkey, Eurasia, Food Processing
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