Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-10-31 DOI:10.1007/s11483-024-09901-2

Şifanur Kandemir, Bülent Başyiğit, Asliye Karaaslan, Ümran Cansu, Hidayet Sağlam, Mehmet Karaaslan

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Abstract

This study covered the usage of hemicellulose (HC) and pectin (P) crystalline structures isolated from defatted and deproteinated sour cherry seed residues as emulsifier in the extra virgin olive oil (EVOO)-in water emulsions. The prepared emulsions were converted into powder form by using the spray drying system and the effect of HC/P ratio on process yield (PY) and process efficiency (PE) was investigated by using Response Surface Methodology. The maximum PY (43.66%) and PE (81.15%) were obtained at 3/2 (w/w) HC/P. Powders structure were investigated by using Fourier infrared transform spectroscopy (FTIR), Nuclear magnetic resonance (NMR), and X-ray diffraction (XRD). The shape and size distribution of samples were also determined. Shelled EVOO in HC/P matrix exhibited resistance to thermal degradation and oxidation. Powders containing EVOO, HC, and P also possessed a strong antimicrobial ability against pathogenic bacteria including Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa. It was concluded that sour cherry-derived carbohydrate polymers can be used in the development of high functionality novel (innovative) foods.

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利用酸樱桃提取的半纤维素和果胶结晶结构稳定的橄榄油-水乳液制造抗菌粉末

本研究涉及在特级初榨橄榄油（EVOO）水乳剂中使用从脱脂和脱蛋白酸樱桃籽残渣中分离出来的半纤维素（HC）和果胶（P）结晶结构作为乳化剂。使用喷雾干燥系统将制备的乳液转化为粉末状，并采用响应面方法研究了 HC/P 比率对加工产量（PY）和加工效率（PE）的影响。HC/P 比为 3/2（w/w）时，PY（43.66%）和 PE（81.15%）最大。使用傅立叶红外光谱（FTIR）、核磁共振（NMR）和 X 射线衍射（XRD）对粉末结构进行了研究。此外，还测定了样品的形状和粒度分布。HC/P基质中的带壳EVOO表现出抗热降解和抗氧化性。含有 EVOO、HC 和 P 的粉末对金黄色葡萄球菌、粪肠球菌、大肠杆菌和绿脓杆菌等病原菌也具有很强的抗菌能力。结论是酸樱桃衍生碳水化合物聚合物可用于开发高功能新型（创新）食品。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.