ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU.

In this study, the effect of ultrasound assisted extraction on time and temperature for phenolic extraction from turmeric rhizomes grown in our country was investigated, and some process parameters were optimized in the encapsulation of turmeric extract by spray drying method. For this purpose, conventional extraction at three different temperatures (55, 75 and 95°C) and four different times (15, 30, 45 and 60 min.), ultrasound assisted extraction at 25 °C in six different times (0.5, 1, 2, 3, 4 and 5 min.) was performed to determine the total amount of pheolic substance in the extracts. Turmeric extract, obtained under conditions (ultrasound assisted, 25°C and 2 min.) with the highest amount of total phenolic substance (1436.68 mg GAE/100 g DM), was encapsulated by spray drying method using maltodextin and modified starch, and optimum processing conditions were determined by using total phenolic content, drying yield, Carr index, Hue angle and solubility values. Mixture of 15% maltodextrin and 5% modified starch as carrier material, also 156°C air inlet temperature was determined as optimum conditions. [ABSTRACT FROM AUTHOR]