Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy

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dc.contributor.authorBaltacioglu, Cem
dc.contributor.authorKeskin, Oktay
dc.contributor.authorBaltacioglu, Hande
dc.contributor.authorAgcam, Erdal
dc.date.accessioned2024-11-07T13:31:51Z
dc.date.available2024-11-07T13:31:51Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.
dc.description.sponsorshipOmer Halisdemir Universitesi [GTB 2018/12-BAGEP]
dc.description.sponsorshipThe authors disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by the Omer Halisdemir Universitesi (grant number GTB 2018/12-BAGEP).
dc.identifier.doi10.1177/10820132241238261
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.pmid38488461
dc.identifier.scopus2-s2.0-85187928205
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1177/10820132241238261
dc.identifier.urihttps://hdl.handle.net/11480/15058
dc.identifier.wosWOS:001185715300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectDrying
dc.subjectencapsulation
dc.subjectFourier transform infrared spectroscopy
dc.subjectprincipal component analysis
dc.subjectpartial least square
dc.subjectred cabbage
dc.titleEncapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy
dc.typeArticle

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