Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders

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dc.authorid0000-0002-4936-939X
dc.authorwosidO-6862-2018
dc.contributor.authorÇakmak, Hülya
dc.contributor.authorÖzyurt, Vasfiye Hazal
dc.date.accessioned2023-11-24T13:01:53Z
dc.date.available2023-11-24T13:01:53Z
dc.date.issued2023en_US
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractAbstract: Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical,chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diameter distributions that remained the same before and after the storage period. Besides, the total antioxidant, phenolic and carotenoid contents of 15% EA+ 10% WPI carrot powder was found comparably higher than 15% EA powders due to possible encapsulating mechanism of whey proteins. In addition to delaying of physical and chemical deteriorations in powders with WPI incorporation, thermal stability of the foam-mat dried carrot juice powders was also improved in 15% A+ 10% WPI powder
dc.description.provenanceSubmitted by Zeynep Umut NARİN (umutarslan@hitit.edu.tr) on 2023-11-24T13:00:59Z No. of bitstreams: 0en
dc.description.provenanceApproved for entry into archive by Zeynep Umut NARİN (umutarslan@hitit.edu.tr) on 2023-11-24T13:01:53Z (GMT) No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2023-11-24T13:01:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2023en
dc.identifier.citationCakmak, H., & Ozyurt, V. H. (2023). Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders. Anais da Academia Brasileira de Ciências, 95, e20220554.
dc.identifier.doi10.1590/0001-3765202320220554
dc.identifier.issn0001-3765
dc.identifier.issn1678-2690
dc.identifier.issue3en_US
dc.identifier.pmid37878904
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/0001-3765202320220554
dc.identifier.urihttps://hdl.handle.net/11491/8708
dc.identifier.volume95en_US
dc.identifier.wosWOS:001090097600001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorÇakmak, Hülya
dc.language.isoen
dc.publisherACAD BRASILEIRA DE CIENCIAS
dc.relation.ispartofANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCarroten_US
dc.subjectFoamen_US
dc.subjectWhey proteinen_US
dc.subjectPowderen_US
dc.subjectCarotenoiden_US
dc.subjectMicrostructureen_US
dc.titleEffect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
dc.typeArticle

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