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dc.contributor.authorGüneş, Recep
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorKurultay, Sefik
dc.date.accessioned2021-12-12T17:00:40Z
dc.date.available2021-12-12T17:00:40Z
dc.date.issued2019
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2019.03.010
dc.identifier.urihttps://hdl.handle.net/20.500.11857/2821
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.en_US
dc.language.isoengen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.identifier.doi10.1016/j.jfoodeng.2019.03.010
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApple seedsen_US
dc.subjectBioactive compoundsen_US
dc.subjectPhloridzinen_US
dc.subjectAntioxidantsen_US
dc.subjectDissolution processen_US
dc.titleIncorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kineticsen_US
dc.typearticle
dc.authoridKurultay, Sefik/0000-0002-2366-514X
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.identifier.volume255en_US
dc.identifier.startpage9en_US
dc.identifier.endpage14en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57216176843
dc.authorscopusid54411196400
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.authorscopusid6508326833
dc.identifier.wosWOS:000463982200002en_US
dc.identifier.scopus2-s2.0-85063277667en_US
dc.authorwosidKurultay, Sefik/ABA-9989-2020
dc.authorwosidpalabiyik, ibrahim/V-3781-2017


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