Microencapsulation of quinoa extract (<i>Chenopodium quinoa</i> Willd.) in response surface methodology conditions: preparation and characterization

Köksal, Elif; Bayram, Okan; MORAL, Emel; Göde, Fethiye

doi:10.1080/02726351.2022.2072429

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…Total stirring time was 4.5 hours. Afterward, the obtained mixture was kept for one day and washed, filtered, and processed (8)(9)(10)(11). The diagram of the experiments is shown in Figure 1.…”

Section: Microencapsulation Of Hemp Oil Bymentioning

confidence: 99%

Microencapsulation of Hemp Oil in Gelatin and Gum Arabic and Investigation of Cumulative Release Properties in n-Hexane Medium

BAYRAM,

GÖDE

2023

Journal of the Turkish Chemical Society Section A: Chemistry

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In this study, hemp oil was microencapsulated with gelatin (GE) and gum arabic (GA) polymers by complex coacervation method. The effects of three parameters (stirring speed 1000.0–1500.0 rpm, temperature 50–60 °C, surfactant concentration 0.3–0.7 w/v%) selected in the response surface methodology (RSM) on the encapsulation efficiency were investigated. The obtained results were maximized by multiple response prediction, and the release characteristics were investigated in n-hexane at different times (1 min, 3 min, 5 min, 7 min, 10 min, 30 min, 60 min, 120 min, 240 min, 360 min, 720 min, 1440 min, 2160 min, 2880 min). When the release results were examined, it was observed that the microcapsules started with a rapid release, and the release value remained constant as time progressed. Obtained microcapsules were examined under optical microscope and scanning electron microscope (SEM) devices under special conditions. The microcapsules were observed to be smooth and round in shape under the optical microscope.

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Section: Microencapsulation Of Hemp Oil Bymentioning

confidence: 99%

Microencapsulation of Hemp Oil in Gelatin and Gum Arabic and Investigation of Cumulative Release Properties in n-Hexane Medium

BAYRAM,

GÖDE

2023

Journal of the Turkish Chemical Society Section A: Chemistry

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“…In this equation, the total extract amount represents the weight of extracted cabbage leaves, while the surface extract amount represents the amount of non-encapsulated extract remaining in the beakers. The amount of surface extract was calculated in the formulation based on similar studies in the literature (Ahn et al, 2008;Aziz et al, 2014;Hu et al, 2020;Koksal et al, 2022). Briefly, a sample of the capsule was placed in a flask containing 50 mL of n-hexane, and the mixture was gently shaken for 5 min without capsule destruction and structure intact.…”

Section: The Efficiency Of Encapsulationmentioning

confidence: 99%

Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment

Köksal

Göde

Özaltın

et al. 2022

Food Bioprocess Technol

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Cabbage plant (Brassica oleracea 𝐿. var. capitata) contains compounds such as polyphenols, minerals, and ascorbic acid, as well as some amino acids such as glutamine, which has anti-inflammatory properties. In addition, its nutrient contains the component of vitamin 𝑈 (𝑆-methylmethionine) which is effective in the treatment and prevention of peptic ulcer disease. The aim of this study is to perform microencapsulation of Brassica oleracea L. var. capitata extract for controlled release of vitamin 𝑈 for peptic ulcer treatment. Within this scope, vitamin U and some amino acids (L-methionine, L-glutamine, 𝐿-histidine, 𝐿-lysine, 𝐿-aspartic acid) were extracted from a cabbage by extraction methods and microencapsulated. The gelatin/gum Arabic and gelatin/sodium alginate polymer complexes were used as wall materials. Morphological analysis of the microcapsules showed that the microcapsules had a homogeneous, spherical shell structure. The results of HPLC analysis confirmed that vitamin 𝑈 and amino acid compounds in cabbage extract are also present in the structure of microcapsules. 𝐹𝑇𝐼𝑅 analysis confirmed the interaction between shell materials and microcapsules, and the similarities in the bands of the plant extract and microcapsules indicated microencapsulation of the plant extract successfully. In vitro release testing of the microcapsules was studied in simulated gastric fluid (pH 1.2) and simulated intestinal fluid (pH 7.4) for 48 h. The maximum encapsulation efficiency and release were obtained as 86.92% and 93.6% for the gum Arabic-contained microcapsule, respectively.

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Microencapsulation and Characterization Studies of Brassica oleracea var. capitata L. (Cabbage) Plant Extract Using Response Surface Methodology

KÖKSAL,

GÖDE

2024

Afyon Kocatepe University Journal of Sciences and Engineering

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Çalışmamızda S-metilmetiyonin (vitamin U) etken maddesini içeren lahana bitki ekstraktının, Jelatin-Arap zamkı (GE-GA) ve Jelatin-Sodyum aljinattan(GE-SA) oluşan iki farklı doğal polimerik duvar materyali kullanılarak kompleks koaservasyon yöntemiyle başarılı bir şekilde mikroenkapsüle edilmiştir. Kapsülleme verimliliği koşulları optimize etmek için bir yanıt yüzeyi metodolojisi (RSM) kullanılmıştır. Mikrokapsüllenmiş lahana ekstraktının kapsülleme verimliliği farklı polimerler kullanılarak iki değişken açısından araştırılmıştır: çekirdek madde miktarı(g) ve çapraz bağlayıcı miktarı (mL). Deneyler sonucunda elde edilen en yüksek verimler jelatin- arap zamkı için %67,72 ve jelatin-sodyum aljinat için de %54,68 olarak bulunmuştur. En yüksek verimlilik elde edilen mikrokapsüllerin morfolojik yapıları optik mikroskop ve taramalı elektron mikroskobu (SEM) ile incelenmiştir. Etken maddenin ve mikrokapsülasyonda kullanılan bileşiklerin sistemdeki varlığının belirlenmesi ve elde edilen mikrokapsüllerde etken maddenin spektrum değişiminin gözlenmesi için Fourier dönüşümü kızılötesi spektroskopi (FT-IR) kullanılmıştır.

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Microencapsulation of quinoa extract (Chenopodium quinoa Willd.) in response surface methodology conditions: preparation and characterization

Cited by 3 publications

References 32 publications

Microencapsulation of Hemp Oil in Gelatin and Gum Arabic and Investigation of Cumulative Release Properties in n-Hexane Medium

Microencapsulation of Hemp Oil in Gelatin and Gum Arabic and Investigation of Cumulative Release Properties in n-Hexane Medium

Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment

Microencapsulation and Characterization Studies of Brassica oleracea var. capitata L. (Cabbage) Plant Extract Using Response Surface Methodology

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