naa a22 4500 510724647 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0880-z doi (NATIONALLICENCE)springer-10.1007/s11947-012-0880-z Effect of Degritting of Phenolic Extract from Sour Cherry Pomace on Encapsulation Efficiency—Production of Nano-suspension [Elektronische Daten] [Alexandru Luca, Betul Cilek, Vasif Hasirci, Serpil Sahin, Gulum Sumnu] 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. Extraction of phenolic compounds was performed at 30°C with shaking at 70rpm for 24h 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 10,000rpm for 2min and then by freeze drying for 48h. Purification reduced Sauter mean diameter (D [32]) of concentrated extract from 5.76μm to 0.41μm. 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 (160W, 50% pulse) for 20min. Microsuspensions containing EPP had D [32] of 1.65 and 1.61μm 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 [32] of 0.396 and 0.334μm, respectively. 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). Springer Science+Business Media, LLC, 2012 Encapsulation nationallicence Nano-suspension nationallicence Purification nationallicence Sour cherry pomace nationallicence Ultrasonication nationallicence Luca Alexandru Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Cilek Betul Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Hasirci Vasif Biomaterials and Tissue Engineering Research Center and Department of Biological Sciences, Middle East Technical University, 06800, Ankara, Turkey aut Sahin Serpil Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2494-2502 1935-5130 6:9<2494 2013 6 11947 https://doi.org/10.1007/s11947-012-0880-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0880-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Luca Alexandru Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Cilek Betul Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Hasirci Vasif Biomaterials and Tissue Engineering Research Center and Department of Biological Sciences, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Sahin Serpil Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2494-2502 1935-5130 6:9<2494 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer