Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder

Basit Öğe Kaydı
dc.contributor.authorEroglu, Emrah
dc.contributor.authorTontul, Ismail
dc.contributor.authorTopuz, Ayhan
dc.date.accessioned2024-02-23T14:24:23Z
dc.date.available2024-02-23T14:24:23Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractThe present study aimed to optimize extraction and spray-drying conditions used to produce rosehip tea powder from a blend of rosehip fruit and hibiscus. The optimum conditions of the extraction and spray drying processes were investigated using response surface methodology. The responses of the optimization were the ascorbic acid (AA) and total monomeric anthocyanin (TMA) content of the products. Optimal parameters for the extraction process were determined to be 5.3% loading ratio for 5.4 min at 64 degrees C. For the spray-drying process, an inlet air temperature of 130 degrees C, outlet air temperature of 85 degrees C, and 18.4% maltodextrin ratio was found to be optimal. The powders produced at these conditions were stored at 4 degrees C and ambient temperature for 90 days to test the stability of AA and TMA. The degradation rates at 4 degrees C and at ambient temperature were found to be 41.4 and 48.2% for AA and 23.3 and 37% for TMA, respectively. Practical applicationsNowadays there is a significant increase in the use of foods that are easy to prepare for consumption or ready for direct consumption. When consumers choose these products, they consider both ease of use and product quality. Tea bag and similar products are one of the most widespread product groups in this area. However, there are some disadvantages such as the waste problem and inadequate brewing conditions in use of these products. The solution of these problems requires alternative methods to prepare the product. The transformation of rosehip tea into instant rosehip tea form at optimum conditions determined in the current study can be used as an alternative method to solve these problems.en_US
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) [113 O 627]; Research Administration Unit of Akdeniz University (Antalya, Turkey)en_US
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey), Grant/Award Number: 113 O 627); Research Administration Unit of Akdeniz University (Antalya, Turkey)en_US
dc.identifier.doi10.1111/jfpp.13643
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85048221218en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.13643
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13938
dc.identifier.volume42en_US
dc.identifier.wosWOS:000434641900024en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleOptimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powderen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu