Publications by authors named "Alime Cengiz"
To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82-99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher.
View Article and Find Full Text PDFThe potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.
View Article and Find Full Text PDFArticle Synopsis
- Increasing interest in fortifying food with iron to address dietary deficiencies has led to challenges due to iron's pro-oxidant activity, which affects food stability; encapsulating iron in liposomes is proposed as a solution.
- Research showed that iron was effectively encapsulated in liposomes, demonstrating high efficiency, but when added to emulsions, oxidation levels were still higher than in emulsions without iron, indicating encapsulation did not prevent iron's adverse effects.
- The study concluded that while liposomal encapsulation of iron is efficient, the resultant systems are unsuitable for iron supplementation in food due to the inherent reactivity and potential oxidation caused by the phospholipids used for encapsulation.
Article Synopsis
- The study examined how different concentrations of gum tragacanth (GT) affect the thixotropy and rheological properties of ice cream mixes made with either milk or water.
- Increasing GT concentrations decreased thixotropy but enhanced the elastic and viscous properties of the ice cream, indicating a stronger internal structure.
- The findings suggest that GT can improve the texture and structural properties of ice cream, making it a beneficial ingredient for production.
Article Synopsis
- Recent advances in ultrasonic nozzle technology for spray-drying show benefits like uniform droplet sizes and less damage to bioactive compounds, making it useful for creating blueberry powders and microcapsules.
- The study optimized nozzle parameters, with key conditions identified as 125°C inlet air temperature, 9W ultrasonic power, and an 8% feed pump rate, leading to improved properties of produced microcapsules over conventional methods.
- Findings indicate that ultrasonic nozzles better preserve the bioactive content and physico-chemical properties of products, suggesting their potential application as functional ingredients in the food industry.