Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil

Basit Öğe Kaydı
dc.authoridYALCIN, HASAN/0000-0002-1038-1877
dc.authoridCevik, Kutlu/0000-0003-1187-0901
dc.authoridALASALVAR, Hamza/0000-0003-3000-7310
dc.authoridDOGAN, Mahmut/0000-0003-1639-4641
dc.contributor.authorCevik, Kutlu
dc.contributor.authorHorzum, Mehmet
dc.contributor.authorAlasalvar, Hamza
dc.contributor.authorYalcin, Hasan
dc.contributor.authorDogan, Mahmut
dc.date.accessioned2024-11-07T13:34:10Z
dc.date.available2024-11-07T13:34:10Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study investigated the effect of surfactant types on the properties of hazelnut oil emulsion and hazelnut oil powder using Tween-20, lecithin, diacetyl tartaric acid ester of mono- and diglycerides, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, and glycerol monostearate. The emulsions were prepared with hazelnut oil and whey protein concentrate with or without surfactants. The effect of the surfactants on the emulsions was evaluated in terms of physicochemical properties, emulsion activity index, creaming index, zeta potential, and rheological properties. Results showed that the emulsion activity index and the viscosity (consistency coefficient) of the emulsions containing a surfactant significantly increased compared to the control emulsion. Besides, the emulsions were freeze-dried to produce hazelnut oil powder. Encapsulation yield, surface oil, encapsulation efficiency, physicochemical properties, and oxidation stability of the freeze-dried hazelnut oil powders were tested. The encapsulation efficiency of the capsules with diacetyl tartaric acid ester of mono- and diglycerides, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, and glycerol monostearate as surfactants was significantly increased compared to the control capsule. The addition of a surfactant positively affected the encapsulation efficiency. Besides, the oxidation stability of the capsules with sodium stearoyl-2-lactylate and glycerol monostearate was statistically better than the other capsules. Among all surfactants, it is determined that sodium stearoyl-2-lactylate and glycerol monostearate in terms of both efficiency and oxidation stability were more suitable in capsule formation.
dc.description.sponsorshipTurkish Higher Education Council's 100/2000 PhD fellowship program
dc.description.sponsorshipMehmet Horzum is supported by the Turkish Higher Education Council's 100/2000 PhD fellowship program
dc.identifier.doi10.1007/s11947-023-03031-2
dc.identifier.endpage1727
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85148372105
dc.identifier.scopusqualityQ1
dc.identifier.startpage1716
dc.identifier.urihttps://doi.org/10.1007/s11947-023-03031-2
dc.identifier.urihttps://hdl.handle.net/11480/15842
dc.identifier.volume16
dc.identifier.wosWOS:000934744500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectSurfactant
dc.subjectViscosity
dc.subjectEncapsulation
dc.subjectFreeze-drying
dc.subjectOxidation
dc.titleInvestigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu