1 Ocak 2021 Dergi makalesi Açık Erişim

Uzkuc, Nesrin Merve Celebi; Uzkuc, Hasan; Berber, Mehmet Mert; Kuzu, Kubra Tarhan; Togay, Sine Ozmen; Hosoglu, Muge Isleten; Toklucu, Aysegul Kirca; Kurt, Saliha B.; Sahiner, Nurettin; Yuceer, Yonca Karagul

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/238306</identifier>
  <creators>
    <creator>
      <creatorName>Uzkuc, Nesrin Merve Celebi</creatorName>
      <givenName>Nesrin Merve Celebi</givenName>
      <familyName>Uzkuc</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Uzkuc, Hasan</creatorName>
      <givenName>Hasan</givenName>
      <familyName>Uzkuc</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Arts &amp; Sci, Dept Mol Biol &amp; Genet, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Berber, Mehmet Mert</creatorName>
      <givenName>Mehmet Mert</givenName>
      <familyName>Berber</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kuzu, Kubra Tarhan</creatorName>
      <givenName>Kubra Tarhan</givenName>
      <familyName>Kuzu</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Vocat Sch Tech Sci, Dept Food Proc, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Togay, Sine Ozmen</creatorName>
      <givenName>Sine Ozmen</givenName>
      <familyName>Togay</familyName>
      <affiliation>Bursa Uludag Univ, Fac Agr, Dept Food Engn, TR-16059 Bursa, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Hosoglu, Muge Isleten</creatorName>
      <givenName>Muge Isleten</givenName>
      <familyName>Hosoglu</familyName>
      <affiliation>Gebze Tech Univ, Inst Biotechnol, TR-41400 Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Toklucu, Aysegul Kirca</creatorName>
      <givenName>Aysegul Kirca</givenName>
      <familyName>Toklucu</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kurt, Saliha B.</creatorName>
      <givenName>Saliha B.</givenName>
      <familyName>Kurt</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Sci &amp; Arts, Dept Chem, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Sahiner, Nurettin</creatorName>
      <givenName>Nurettin</givenName>
      <familyName>Sahiner</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Sci &amp; Arts, Dept Chem, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Yuceer, Yonca Karagul</creatorName>
      <givenName>Yonca Karagul</givenName>
      <familyName>Yuceer</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Stabilisation Of Lavender Essential Oil Extracted By Microwave-Assisted Hydrodistillation: Characteristics Of Starch And Soy Protein-Based Microemulsions</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2021</publicationYear>
  <dates>
    <date dateType="Issued">2021-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/238306</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.indcrop.2021.114034</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">In this work, microwave-assisted hydrodistillation (MAHD) technique was used to obtain lavender essential oil (LEO) with a yield of 5.5 %. Oil in water microemulsions of LEO were prepared with starch and soy protein by ultrasonic emulsification. Total phenolic content and antioxidant capacity of the samples were evaluated. Microemulsions exhibited antimicrobial effect against S. aureus and B. cereus. The major volatiles of LEO were linalool L (29.0 %), 1,8-cineole (13.9 %), camphor (12.3 %) and linalyl acetate (11.9 %). Camphene, 1,8-cineole, (Z)-ocimene, linalool, and 2,6-nonadienal were determined as aroma-active compounds by gas chromatographyolfactometry. The stability of emulsions at different pH (3, 6 and 9) and temperatures (4 and 25 degrees C) were evaluated by measuring their size distribution, zeta potential, viscosity and color during storage. The stable droplets of LEO microemulsion that ranged between 392 and 732 nm were obtained with starch at pH 6. The formulated starch-based emulsions of LEO at pH 6 revealed the highest stability at 25 degrees C.</description>
  </descriptions>
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