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Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies

Gültekin-Özgüven, M., Karadağ, A., Duman, Ş., Özkal, B., & Özçelik, B. (2016)
Food Chemistry, 201, 205-212.

Abstract

Fine-disperse anionic liposomes containing black mulberry (Morus nigra) extract (BME) were prepared by high pressure homogenization at 25,000 psi. Primary liposomes were coated with cationic chitosan (0.4, w/v%) using the layer-by-layer depositing method and mixed with maltodextrin (MD) (20, w/v%) prior to spray drying. After that, spray dried liposomal powders containing BME were added to chocolates with alkalization degrees (pH 4.5, 6, 7.5) at conching temperatures of 40 °C, 60 °C, and 80 °C. The results showed that, compared to spray dried extract, chitosan coated liposomal powders provided better protection of anthocyanin content in both increased temperature and pH. In addition, encapsulation in liposomes enhanced in vitro bioaccessability of anthocyanins. Chocolate was fortified with encapsulated anthocyanins maximum 76.8% depending on conching temperature and pH.

Functional and Nutritional Properties of Some Turkish Traditional Foods

Göğüş, F., Ötles, S., Erdoğdu, F., & Özçelik, B. (2016)
Functional Properties of Traditional Foods (pp. 87-104). Springer US.

Abstract

Turkey is very rich in terms of traditional foods because it has been affected by various cultures for many years. Turkey has various types of traditional foods which are rich in their phenolic compounds, vitamins, minerals, essential oils, etc. This chapter highlights the functional and nutritional properties of some examples of meat-based, dairy-based, legume-based, vegetable- and fruit-based Turkish traditional foods.

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