Efficacy of Microencapsulated Carvacrol in Oxidative Stability of Sunflower Oil

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.contributor.authorBagis, Ulkuhan
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2024-08-04T20:47:24Z
dc.date.available2024-08-04T20:47:24Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe objective of this study is to improve the oxidative stability of sunflower oil using encapsulated carvacrol during 25 times repeated frying experiments. Microencapsulated carvacrol powders are produced by spray drying using binary and ternary blends of gum arabic (GA), maltodextrin (MD), and corn starch as encapsulating agents. In most cases, the encapsulation efficiency decreases as the amount of GA decreases in the wall mixture. Microencapsulated carvacrol powders prepared with GA (100%), GA + MD (75:25), and GA + MD + starch (67.5: 22.5: 10), which are found to have higher encapsulation efficiency values, are used as antioxidants in dough frying experiments. Frying experiments are performed with the addition of encapsulated and/or unencapsulated forms of carvacrol into the sunflower oil or dough. Encapsulated carvacrol is found to be more effective than unencapsulated carvacrol and butylated hydroxyanisole (BHA) in repeated frying experiments. The addition of carvacrol into oil provides better protection compared to addition into dough. Protective effects of encapsulated and unencapsulated forms of carvacrol in frying trials are successfully discriminated by applying principal component analysis. Practical Application: Carvacrol and thymol are the major constituents of thyme (Thymus vulgarisL.) essential oil. These compounds are responsible for the main bioactive properties of thyme oil. Therefore, in this study, pure commercial carvacrol was encapsulated and tested for its protective effect in sunflower oil during repeated dough frying. The effectiveness of the carvacrol in encapsulated form may be a consequence of the prevention of volatilization. The results of this study are remarkable for food applications requiring high temperatures.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [117 O 885]en_US
dc.description.sponsorshipThe authors are grateful for the financial support of the Scientific and Technological Research Council of Turkey (TUBITAK Research Project Number 117 O 885).en_US
dc.identifier.doi10.1002/ejlt.202000011
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85086240801en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/ejlt.202000011
dc.identifier.urihttps://hdl.handle.net/11616/99345
dc.identifier.volume122en_US
dc.identifier.wosWOS:000539603000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofEuropean Journal of Lipid Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectcarvacrolen_US
dc.subjectgum arabicen_US
dc.subjectmaltodextrinen_US
dc.subjectmicroencapsulationen_US
dc.subjectoxidationen_US
dc.subjectprincipal component analysisen_US
dc.subjectrepeated dough fryingen_US
dc.titleEfficacy of Microencapsulated Carvacrol in Oxidative Stability of Sunflower Oilen_US
dc.typeArticleen_US

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