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dc.contributor.authorAkbaş, Elif
dc.contributor.authorKilercioğlu, Mete
dc.contributor.authorÖnder, Özge Nur
dc.contributor.authorKöker, Alperen
dc.contributor.authorSöyler, Betül
dc.contributor.authorÖztop, Mecit Halil
dc.date.accessioned2017-09-18T07:00:54Z
dc.date.available2017-09-18T07:00:54Z
dc.date.issued2017-01
dc.identifier.citationAkbaş, E., Kilercioğlu, M., Önder, Ö. N., Köker, A., Söyler, B., and Öztop, M. H. (2017). Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization. Journal of Functional Foods, 28, 19-27. doi:10.1016/j.jff.2016.11.010en_US
dc.identifier.issn1756-4646
dc.identifier.urihttp://doi.org/10.1016/j.jff.2016.11.010
dc.identifier.urihttp://hdl.handle.net/11147/6267
dc.description.abstractWheatgrass juice (Triticum aestivum L.) is known as a healthy drink due to its high antioxidant activity and phenolic content. In order to avoid the undesirable odor and protect the functional compounds, wheatgrass juice was encapsulated using maltodextrin and whey protein. Antioxidant and phenolic content, mean particle size and distribution, morphology, simulated digestion and thermal stability experiments were conducted on the encapsulated powders. Results showed that antioxidant activity was in between 0.30 and 0.06 mg 2-diphenyl-1-picrylhydrazyl (DPPH)/g powder and phenolic content was 3.52–2.28 mg gallic acid equivalent (GAE)/g powder. Encapsulated powders showed good stability in gastric juice and had 62% higher phenolic content compared to the intestinal fluid within 10 min digestion. Phenolic content of powders was also protected against thermal treatment at 40 °C, 55 °C and 70 °C. Kinetic parameters for degradation of the phenolics were well estimated (R2⩾0.85) using fractional conversion model.en_US
dc.description.sponsorshipMinistry of Science, Industry and Technology of Republic of Turkey (0364-TGSD-2015)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.jff.2016.11.010en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectDigestionen_US
dc.subjectEncapsulationen_US
dc.subjectPhenolicsen_US
dc.subjectWheatgrassen_US
dc.titleWheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterizationen_US
dc.typearticleen_US
dc.contributor.authorIDTR246450en_US
dc.contributor.iztechauthorAkbaş, Elif
dc.relation.journalJournal of Functional Foodsen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume28en_US
dc.identifier.startpage19en_US
dc.identifier.endpage27en_US
dc.identifier.wosWOS:000392885000003
dc.identifier.scopusSCOPUS:2-s2.0-84998980859
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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