Usage of Hypericum perforatum Microcapsules in the Production of Ayran (Drinking Yoghurt)
H. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcap...
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Hasan Eleroğlu
2021-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4699 |
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| author | Fadime Seyrekoğlu Hasan Temiz |
| author_facet | Fadime Seyrekoğlu Hasan Temiz |
| author_sort | Fadime Seyrekoğlu |
| collection | DOAJ |
| description | H. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content and DPPH radical scavenging activity of the microcapsules, extract of HP, and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of H. perforatum (HP) microcapsules and it is observed that total phenolic content (TPC) and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 256.94 mg GAE / 100mL and 78.05% for 6% of HP microcapsules supplemented samples. As a result of the sensory analysis, ayran samples which supplemented with 4% of HS microcapsule gained the highest scores by the panellists and received more appreciation than the control group. According to sensory analysis, HP4 (ayran produced with 4% HP added microcapsule) sample was determined as the best sample, while the HP6 (Ayran produced with 6% HP added microcapsule) sample had the highest scores in terms of DPPH scavenging activity and TPC results. The overall results of this study revealed that 4% HP supplemented ayran can be produced with its increased health benefits and desirable properties. In this study, the use of H. perforatum microcapsules in ayran, its effect on antioxidant and phenolic components, the usage rates and acceptability of microcapsules were investigated. |
| format | Article |
| id | doaj-art-ad94e4d51ec247f3bff5fec1b1303ea6 |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2021-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-ad94e4d51ec247f3bff5fec1b1303ea62025-08-20T02:20:34ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2021-12-019112013202110.24925/turjaf.v9i11.2013-2021.46992249Usage of Hypericum perforatum Microcapsules in the Production of Ayran (Drinking Yoghurt)Fadime Seyrekoğlu0Hasan Temiz1Department of Food Processing, Suluova Vocational Schools, Amasya University, 05500 AmasyaDepartment of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, 55270 SamsunH. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content and DPPH radical scavenging activity of the microcapsules, extract of HP, and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of H. perforatum (HP) microcapsules and it is observed that total phenolic content (TPC) and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 256.94 mg GAE / 100mL and 78.05% for 6% of HP microcapsules supplemented samples. As a result of the sensory analysis, ayran samples which supplemented with 4% of HS microcapsule gained the highest scores by the panellists and received more appreciation than the control group. According to sensory analysis, HP4 (ayran produced with 4% HP added microcapsule) sample was determined as the best sample, while the HP6 (Ayran produced with 6% HP added microcapsule) sample had the highest scores in terms of DPPH scavenging activity and TPC results. The overall results of this study revealed that 4% HP supplemented ayran can be produced with its increased health benefits and desirable properties. In this study, the use of H. perforatum microcapsules in ayran, its effect on antioxidant and phenolic components, the usage rates and acceptability of microcapsules were investigated.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4699hypericum perforatumenkapsülasyonayranantioksidanfenolik |
| spellingShingle | Fadime Seyrekoğlu Hasan Temiz Usage of Hypericum perforatum Microcapsules in the Production of Ayran (Drinking Yoghurt) Turkish Journal of Agriculture: Food Science and Technology hypericum perforatum enkapsülasyon ayran antioksidan fenolik |
| title | Usage of Hypericum perforatum Microcapsules in the Production of Ayran (Drinking Yoghurt) |
| title_full | Usage of Hypericum perforatum Microcapsules in the Production of Ayran (Drinking Yoghurt) |
| title_fullStr | Usage of Hypericum perforatum Microcapsules in the Production of Ayran (Drinking Yoghurt) |
| title_full_unstemmed | Usage of Hypericum perforatum Microcapsules in the Production of Ayran (Drinking Yoghurt) |
| title_short | Usage of Hypericum perforatum Microcapsules in the Production of Ayran (Drinking Yoghurt) |
| title_sort | usage of hypericum perforatum microcapsules in the production of ayran drinking yoghurt |
| topic | hypericum perforatum enkapsülasyon ayran antioksidan fenolik |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4699 |
| work_keys_str_mv | AT fadimeseyrekoglu usageofhypericumperforatummicrocapsulesintheproductionofayrandrinkingyoghurt AT hasantemiz usageofhypericumperforatummicrocapsulesintheproductionofayrandrinkingyoghurt |