Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics

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dc.authorid0000-0002-2366-514X
dc.authorid0000-0001-8850-1819
dc.authorscopusid57216176843
dc.authorscopusid54411196400
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.authorscopusid6508326833
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorGüneş, Recep
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorKurultay, Şefik
dc.date.accessioned2022-05-11T14:44:59Z
dc.date.available2022-05-11T14:44:59Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractApple seeds are among the major natural sources of antioxidants and can be used in various industries. In this regard, antioxidant activity, total phenolic content, and individual phenolic compounds analyzes of defatted apple seed flours were firstly done in our study. According to these analyzes, total phenolic content, DPPH and ABTS radical scavenging activity of defatted seed flours were determined between 2861 and 5141 mg GAE/kg defatted seed, 21.45-43.56 mu mol, and 291.50-391.79 mu mol Trolox/g defatted seed, respectively. It was observed that the content of phloridzin represented 52-67% and 75-83% of the total phenolics that measured by the Folin-Ciocalteu assay and HPLC method, respectively. In the second part, chewing gums including defatted seeds were prepared and characterized in terms of phloridzin dissolution. The novel model described dissolution kinetics of phloridzin from chewing gum better than Higuchi and Korsmeyer-Peppas models. The results demonstrated that 5 min was enough for the dissolution of almost all phloridzin (88.43-96%) determined by centrifugation method and according to the model parameters, the chewing gum formulation can be optimized for providing controlled dissolution. In conclusion, chewing gum could be a suitable delivering material for phloridzin uptake, and apple seeds, a valuable agricultural by-product, could be evaluated in this way.
dc.identifier.doi10.1016/j.jfoodeng.2019.03.010
dc.identifier.endpage14
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.scopus2-s2.0-85063277667
dc.identifier.scopusqualityQ1
dc.identifier.startpage9
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2019.03.010
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9867
dc.identifier.volume255
dc.identifier.wosWOS:000463982200002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGüneş, Recep
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorKurultay, Şefik
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofJournal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectApple seeds
dc.subjectBioactive compounds
dc.subjectPhloridzin
dc.subjectAntioxidants
dc.subjectDissolution process
dc.subjectAntioxidant Activity
dc.subjectPhenolic-Compounds
dc.subjectRelease Kinetics
dc.subjectBy-Products
dc.subjectRecovery
dc.titleIncorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics
dc.typeArticle

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