Akademik Veri Yönetim Sistemi
Biomass Conversion and Biorefinery, 2022 (SCI-Expanded)
© 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.Microencapsulation such as ionic gelation is a promising technique to preserve the natural additive in order to develop novel functional food formulations. Hibiscus sabdariffa extract was used as a promising biologically active additive in designing novel functional foods. Active material was trapped in alginate beads by means of ionic gelation. The system was optimized via response surface method (RSM). Independent process factors were chosen as gelling medium (CaCI2) concentration (A), wall material (alginate) concentration (B), and time for the exposure to the gelling medium (C). Encapsulation efficiency (EE) in respect of total phenolic content (TPC) and antioxidant activity of the capsules were dependent factors (YEE and Yantioxidant activity). Based on the Box-Behnken design of RSM, the highest efficiency and antioxidant activity yield were calculated as ~ 90% and 5 mg Trolox equivalent per gram dried capsule under the optimal ionic gelation conditions (6.82% CaCI2, 1.99% alginate, and 16 min of hardening time). In addition, the morphology of the dried microcapsules was analyzed by stereo-microscope and scanning electron microscopy (SEM), respectively. Shape properties of capsules were also defined with sphericity factor (SF) and the roundness (Rn). The results of SF and Rn values were 0.03 ± 0.01 and 1.31 ± 0.08, respectively. Supporting these results, SEM images show that the shapes of the capsules obtained are homogeneous and smooth. Graphical abstract: [Figure not available: see fulltext.].