Encapsulation of Magnesium with Double Emulsion by Using Lentil Flour

Date

2020-03-02

Author

Kabakcı, Cansu
Şümnü, Servet Gülüm
Şahin, Serpil

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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URI

https://hdl.handle.net/11511/92419

Conference Name

15TH INTERNATİONAL HYDROCOLLOIDS CONFERENCE-FOOD2020,

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Department of Food Engineering, Conference / Seminar

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Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes Kabakcı, Cansu; Şümnü, Servet Gülüm; Şahin, Serpil; Öztop, Halil Mecit (2021-01-01) © 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.Magnesium, a vital mineral for the human body, should be encapsulated before addition into foods to avoid the drawbacks related to chemical reactions. In this study, double emulsion entrapment was applied to protect magnesium. Different concentrations (15, 20, 25, 30%) of lentil flour were used as the hydrophilic surfactant, and high-speed homogenizer and ultrasonic homogenizer were applied as the...
Encapsulation of vitamin B12 using double emulsion as carrier Yüce Altuntaş, Özlem; Şümnü, Servet Gülüm; Şahin, Serpil (null; 2015-09-02)
Encapsulation of vitamin B1 using double emulsion method Yüce Altuntaş, Özlem; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2016) The main objective of the study was to encapsulate Vitamin B1 in the inner aqueous phase of water-in-oil-in-water (W/O/W) type double emulsion containing hazelnut oil as oil phase and to transfer it to food products for enrichment. It was also aimed to replace the synthetic Polyglycerol Polyricinoleate (PGPR) with lecithin and to study the influence of homogenization methods on double emulsion characteristics. The expected type of emulsion, water in oil (W/O), could not be obtained by using only lecithin so...
Encapsulation of olive leaf extract by double emulsion method Sönmezler, Demet; Şumnu, Gülüm; Şahin, Serpil; Department of Food Engineering (2023-1-27) Olive leaves are obtained as a waste product in olive and olive oil production. Biophenols, abundantly found in olive leaves, has well-known health benefits and can be used in dietary supplements, nutraceuticals, or functional food ingredients. However, the sensitivity of biophenols to heat, light and oxidizing agents necessitates the development of various methods, such as encapsulation, to increase their bioavailability. Undesired sensorial properties of the extract can also be masked by encapsulation. ...
Encapsulation of olive leaf extract by double emulsion Şümnü, Servet Gülüm; Öztop, Halil Mecit (null; 2018-06-03)

Citation Formats

C. Kabakcı, S. G. Şümnü, and S. Şahin, “Encapsulation of Magnesium with Double Emulsion by Using Lentil Flour,” presented at the 15TH INTERNATİONAL HYDROCOLLOIDS CONFERENCE-FOOD2020, Melbourne, Avustralya, 2020, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/92419.