Publications by authors named "Feyza Tatar Turan"
J Sci Food Agric
January 2021
Article Synopsis
- An ultrasonic spray nozzle was used to create powders and microcapsules from blueberry extract, modified starch, and whey protein isolate, examining how ultrasonic power and coating material concentration affected sample characteristics.
- The study found that increased ultrasonic power raised viscosity due to self-heating, with the largest particle sizes at higher coating concentrations and lower power levels.
- Results showed minimal structural changes to the materials used, confirming that this method can effectively produce blueberry microcapsules, suggesting potential for further applications in microencapsulation technology.
J Sci Food Agric
September 2016
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.
