Application of pressurized water extraction and spray drying techniques to produce soluble spearmint tea

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dc.authoridBASYIGIT, Bulent/0000-0002-6617-1836
dc.authoridCam, Mustafa/0000-0003-1258-0834
dc.authoridALASALVAR, Hamza/0000-0003-3000-7310
dc.contributor.authorCam, Mustafa
dc.contributor.authorIsikli, Merve Dinc
dc.contributor.authorYuksel, Esma
dc.contributor.authorAlasalvar, Hamza
dc.contributor.authorBasyigit, Bulent
dc.date.accessioned2024-11-07T13:34:17Z
dc.date.available2024-11-07T13:34:17Z
dc.date.issued2018
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractBioactive components of spearmint (Mentha spicata L.) including essential oil and phenolics were obtained by pressurized water extraction technique. The influences of 3 factors (temperature, time and extraction cycle) on the extraction yield of phenolics and essential oil were examined. The optimum points in pressurized water extraction were determined as 140 A degrees C and 10 min for simultaneous extraction of essential oil and phenolics of spearmint. One extraction cycle in pressurized water extraction resulted in 88.2 and 76.7% recoveries for essential oil and phenolics, respectively. The extracts obtained by pressurized water extraction were transformed into soluble spearmint teas by spray drying with the aid of coating materials including Arabic gum and maltodextrin. The difference between the physicochemical properties (solubility, water content, color, antioxidant capacity, total phenolics) of soluble spearmint teas were insignificant (p > 0.05) when maltodextrin was replaced with Arabic gum from 0 to 100%. However, increase in the ratio of Arabic gum to maltodextrin significantly (p < 0.05) improved the essential oil retention in soluble spearmint teas. Descriptive sensory analyses revealed that use of equal amount of maltodextrin and Arabic gum gave rise to substantial retention of the specific flavor and aroma of spearmint in the final products.
dc.description.sponsorshipScientific and Research Council of Turkey (TUBITAK) [113O471]
dc.description.sponsorshipThis project has been financially supported by the Scientific and Research Council of Turkey (TUBITAK) under the Project Number of 113O471.
dc.identifier.doi10.1007/s11694-018-9808-2
dc.identifier.endpage1934
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85045281079
dc.identifier.scopusqualityQ2
dc.identifier.startpage1927
dc.identifier.urihttps://doi.org/10.1007/s11694-018-9808-2
dc.identifier.urihttps://hdl.handle.net/11480/15905
dc.identifier.volume12
dc.identifier.wosWOS:000439976200049
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectSpearmint
dc.subjectMentha spicata L.
dc.subjectPressurized water extraction
dc.subjectCarvone
dc.subjectSoluble spearmint tea
dc.titleApplication of pressurized water extraction and spray drying techniques to produce soluble spearmint tea
dc.typeArticle

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