Bioactivity of Encapsulated Lemon Peel Phenolics as Affected by Maltodextrin and Foam Mat Drying

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dc.contributor.authorDurmus, Nihal
dc.contributor.authorKilic-Akyilmaz, Meral
dc.date.accessioned2025-10-11T20:48:49Z
dc.date.available2025-10-11T20:48:49Z
dc.date.issued2025
dc.departmentDüzce Üniversitesien_US
dc.description.abstractLemon peel constitutes a cheap potential resource for bioactive phenolics with antioxidant, antihypertensive, and antidiabetic activities. However, phenolic compounds are sensitive to environmental conditions and lose their activity during processing and storage without protection. In this study, a phenolic extract obtained from lemon peel was encapsulated to protect its bioactivity. For this purpose, two maltodextrins with 6- and 19-dextrose equivalent (6DE, 19DE) and whey protein concentrate were used along with foam mat drying (FMD) and foam mat freeze-drying (FMFD). The effects of maltodextrins and drying method were evaluated by determination of encapsulation efficiency, physicochemical properties, in vitro antihypertensive, and antidiabetic activities of the encapsulated extracts. In addition, encapsulated extracts were stored under adverse conditions to determine storage stability. All the encapsulated extracts were found to be in a glassy state. Maltodextrin with 6DE was the best wall material protecting the phenolic content. FMD with maltodextrin 6DE provided the highest encapsulation efficiency (97.6%) and hesperidin content (45 mg/100 g dm). On the other hand, FMFD with maltodextrin 6DE resulted in the highest glass transition temperature (97.1 degrees C), total phenolic content (6.63 mg GAE/g), and antioxidant activity (17.6 mg TE/g). ACE inhibitory activities of the encapsulated extracts were above 75% but reduced to less than 50% after storage regardless of maltodextrin DE and the drying method. FMFD with maltodextrin 19DE yielded 71% alpha-amylase inhibitory activity, which was higher than those of the other samples. alpha-amylase inhibition increased up to 83% after storage with no significant effect of maltodextrin DE and drying method. Results showed that the wall materials used in encapsulation also have an influence on the bioactivities besides the lemon peel extract. Both FMD and FMFD along with maltodextrin 6DE can be used for encapsulation. However, FMD can be preferred as a practical method with low equipment and energy costs and short processing time.en_US
dc.description.sponsorshipBilimsel Arascedil;tirma Projeleri Birimi, Istanbul niversitesi [MDK-2020-42448]en_US
dc.description.sponsorshipIstanbul Technical University Scientific Research Funden_US
dc.description.sponsorshipThis research was financially supported by the Istanbul Technical University Scientific Research Fund with a project number of MDK-2020-42448.en_US
dc.identifier.doi10.1002/fsn3.70595
dc.identifier.issn2048-7177
dc.identifier.issue7en_US
dc.identifier.pmid40661815en_US
dc.identifier.scopus2-s2.0-105010856904en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1002/fsn3.70595
dc.identifier.urihttps://hdl.handle.net/20.500.12684/22125
dc.identifier.volume13en_US
dc.identifier.wosWOS:001537443200009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKA_WOS_20250911
dc.subjectangiotensin-I-converting enzymeen_US
dc.subjectdryingen_US
dc.subjectlemon peel extracten_US
dc.subjectstabilityen_US
dc.subjectalpha-amylaseen_US
dc.titleBioactivity of Encapsulated Lemon Peel Phenolics as Affected by Maltodextrin and Foam Mat Dryingen_US
dc.typeArticleen_US

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