Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

Yazarlar: Emine NAKİLCİOĞLU-TAŞ, Semih ÖTLEŞ

Konular:Gıda Bilimi ve Teknolojisi

DOI:10.28948/ngumuh.740797

Anahtar Kelimeler:Antioxidant activity,Freeze-drying,Phenolic compound,Hygroscopicity,Olive stone

Özet: One of the approaches improving sustainable food production is to add value to the food industry wastes. Olive stone, which is one of the olive and olive oil wastes, is a natural antioxidant source due to its phenolic compounds. In this study, microencapsulation of olive stone water extract by freeze-drying in the presence of chitosan is aimed. Some physical, bulk, particle, and reconstitution properties, in vitro release values, phenolic content, and antioxidant activity of the powder were determined. The in vitro release of phenolic compounds in the powder with low moisture content (3.58 %), bulk (0.06 g/cm3), and tapped density (0.10 g/cm3) was 25.18 % in simulated gastric fluid and 41.01 % in simulated intestinal fluid. It also had high total phenolic content (565.61 mg GAE/100 g) and antioxidant activity (EC50: 1.85 mg, and ferric reducing antioxidant power: 1330.80 mg FeSO4/100 g). The presence of hydroxytyrosol, (+)-catechin, vanilic acid, syringic acid and oleuropein was determined qualitatively and quantitatively. It is predicted that the obtained olive stone antioxidant powder can be used as a natural additive to improve the functional properties of foods.

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