Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoriduzun, hicran/0000-0003-1098-3197
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridgogus, fahrettin/0000-0002-8610-5297
dc.authoridYaman, Delal Meryem/0000-0003-4340-7153
dc.authoridELIK DEMIR, Aysel/0000-0003-4949-9108
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorYaman, Delal Meryem
dc.contributor.authorYanik, Derya Kocak
dc.contributor.authorDemir, Aysel Elik
dc.contributor.authorKarka, Hicran Uzun
dc.contributor.authorGuclu, Gamze
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Hasim
dc.date.accessioned2025-03-17T12:25:16Z
dc.date.available2025-03-17T12:25:16Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractThe primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, a-pinene and linalool stood out with near-perfect retention rates, close to 100%.
dc.identifier.doi10.3390/foods12173244
dc.identifier.issn2304-8158
dc.identifier.issue17
dc.identifier.pmid37685177
dc.identifier.scopus2-s2.0-85170276342
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12173244
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1586
dc.identifier.volume12
dc.identifier.wosWOS:001064094500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectaroma
dc.subjectencapsulation
dc.subjectspray drying
dc.subjectspray freeze-drying
dc.subjectfruit oil
dc.titleEffect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying
dc.typeArticle

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