MICROENCAPSULATION OF NATURAL POLYPHENOLIC COMPOUNDS EXTRACTED FROM APPLE PEEL AND ITS APPLICATION IN YOGHURT

El-Messery T. M., El-Said M. M., Demircan E., Özçelik B.

ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, cilt.18, sa.1, ss.25-34, 2019 (ESCI) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 1
  • Basım Tarihi: 2019
  • Doi Numarası: 10.17306/j.afs.2019.0597
  • Dergi Adı: ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Sayfa Sayıları: ss.25-34
  • Anahtar Kelimeler: apple peel, polyphenolic compounds, microencapsulation yoghurt, spray and freeze dryer, ANTIOXIDANT CAPACITY, STABILITY, SURVIVAL, FLESH
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Background. Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphenolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products.