Akademik Veri Yönetim Sistemi
Journal of Food Measurement and Characterization, 2025 (SCI-Expanded, Scopus)
This study addresses the valorization of olive seeds by encapsulating their bioactive compounds and optimizing freeze-drying parameters to improve stability and functionality for nutraceutical and food applications including encapsulation. Using response surface methodology, freeze-drying conditions (initial temperature, pressure, and drying time) were optimized for Gemlik and Domat olive seeds. The highest total phenolic content (TPC) of 22.46 mg GAE/g was achieved for Gemlik olive seeds at -50 °C, 0.500 mbar, and 10 h, while the highest antioxidant activity (DPPH) of 81.33% was observed for Domat seeds at -50 °C, 0.350 mbar, and 8 h. Oleuropein degradation, indicated by absorbance values, was minimized under optimized conditions, reducing bitterness. Encapsulation efficiency of bioactive compounds reached 44%, with chitosan and alginate as encapsulating agents. Sensory analysis confirmed the acceptability of encapsulated compounds in functional foods. These findings demonstrate that optimized freeze-drying and encapsulation can effectively preserve bioactive compounds in olive seeds, making them suitable for nutraceutical and food applications.