3. RESULTS AND DISCUSSION
3.3 Incorporation of polyphenolic powders and capsules into cakes
3.3.2 Quality of cakes
3.3.2.3 Volume of cakes
Similar to texture, specific volumes of five types of cakes appeared to be approximately the same (Table 3.12). The reason for this was addition of small amount of encapsulated powders or polyphenolic powders. The only significant (p≤0.05) difference was observed between cakes containing PEPP and encapsulated PEPP (Table B.31). However, both of these cakes appeared to have similar specific volume when compared to specific volume of control cake.
Table 3.12 Specific volume of cakes
Cake type Specific volume (cm3/g)
Control 1.99±0.025ab*
With EPP 2.12±0.009a
With PEPP 2.12±0.033a
With encapsulated EPP 1.96±0.030ab
With encapsulated PEPP 1.91±0.088b
* Columns having different letters (a & b) are significantly different (p ≤ 0.05).
65 3.3.2.4 Sensory analysis of cakes
For the sensory analysis control cake and two cakes containing encapsulated EPP and PEPP entrapped in 8% MD-2% GA coating material were baked and asked to be evaluated by 30 panelists according to three attributes (flavor, color and texture). The main aim of this analysis was to determine the influence of added capsules on sensory attributes of cakes and acceptability by consumer. Data of panelist scores is given in the Appendix A.2 (Table A.1). Results of sensory analysis are given as means of all scores given by panelists with maximum score of 5 (Table 3.13). Due to unpleasant flavor of the polyphenols of sour cherry pomace defined in preliminary experiments cakes containing uncoated EPP or PEPP were not selected for sensory analysis. Panelists during and before the evaluation did not know possible health benefits of the capsules added to the cakes, because it could influence their scores.
Table 3.13 Sensory analysis of cakes prepared with capsules
Cake type Scores
Flavor Color Texture
Control 3.27a* 2.67b 3.27a
with encapsulated EPP 3.27a 3.90a 3.27a with encapsulated PEPP 3.83a 4.20a 3.83a
* Columns having different letters (a & b) are significantly different (p ≤ 0.05).
There was no significant (p>0.05) difference between flavor and texture of cakes, while the highest mean score for these attributes was given to cake prepared with encapsulated PEPP (Table 3.13) (Table B.32; Table B.34). Cakes were significantly (p≤0.05) different only in terms of color and less preferred one was the control cake in
66
terms of color (Table B.33). From the results of sensory analysis it comes out that encapsulated PEPP and EPP can be used as food additive in the production of cakes, since they do not affect sensory attributes adversely. On the contrary, they added pleasant color to the crumb of cake. In addition, these results showed that encapsulation of polyphenols could mask unwanted flavor. This section showed that it is possible to prepare “functional” cakes and by the addition of PEPP even “nano-cakes”, since
“nano-“ term could be used if during production at least one process is related to nanotechnology.
67 CHAPTER 4
CONCLUSION
It was possible to prepare nano-emulsions when purified concentrate was used as a core material. Emulsions containing unpurified polyphenolic concentrates had particle size distributions in the micron range. Degritting significantly decreased the Sauter mean diameter of the particles in the emulsions and significantly increased their specific surface areas. Similarly, encapsulated purified powder was composed of smaller particles when compared to capsules of encapsulated unpurified powder. As a result of purification, L* and a* values of capsules significantly increased. Coating material type did not affect color of capsules, encapsulation efficiency and particle size distribution of emulsions significantly. On the other hand, capsules containing polyphenolic powders prepared by degritting had significantly higher encapsulation efficiency when compared to encapsulated unpurified polyphenolic powders.
Encapsulated polyphenolic powders had lower hygroscopicity than uncoated phenolic powders. As expected, water adsorption by capsules and powders was higher at 85%
RH than at 43% RH. Encapsulation had a positive effect on the storage stability of polyphenols. At both relative humidities, losses of total phenolic content and total antioxidant activity of capsules were significantly lower than that of uncoated polyphenolic powders. Greater losses during storage were observed for samples stored at 85% RH.
68
Encapsulation had significant influence on the baking stability of phenolic compounds.
Higher retention of total polyphenolic content and total antioxidant activity was observed for encapsulated phenolic powders. Encapsulation did not affect quality of cakes adversely. Color of crumb and crust of cakes containing encapsulated phenolic powders was not significantly different from the color of crumb and crust of cake that contained neither phenolic powder nor capsules. Similarly, no significant difference between added components on affecting specific volume and texture of these samples was observed. The results of sensory analysis showed that it was possible to mask unwanted taste of polyphenolic powders by encapsulation.
It can be concluded that it was possible to prepare “functional” cakes when encapsulated phenolic powders were added to cake batters due to promoting health benefits of the polyphenols of sour cherry pomace. In addition, cakes containing purified phenolic powders can be called “nano-cakes”, since they contain capsules which are produced using at least one step (nano-emulsion) related to nanotechnology.
69 CHAPTER 5
RECOMMENDATIONS
Current study revealed that degritting of the polyphenolic concentrates of the extract of sour cherry pomace was a critical parameter in the preparation of nano-emulsion and had positive effect on the encapsulation efficiency. It is advisable to perform degritting of the concentrates in the encapsulation of the compounds extracted from other residual sources such as apple or grape pomace. The other recommendation can be to use another type of dryer such as spray dryer in the encapsulation process.
In addition, it is recommended to perform stability analysis of encapsulated polyphenols in other products or during other processes. It is obvious that polyphenolic capsules can be incorporated not only in the cakes but also in the other products such as ice cream, margarine, bread, biscuits, and even in the pharmaceutical and cosmetic products. Storage stability of encapsulated compounds incorporated into products during storage can also be investigated especially for those products with long shelf life.
In addition, it can be recommended to investigate the synergistic effect of extracted compounds with another natural compound on storage and processing stability. For instance, polyphenols used in this study could be mixed with ascorbic acid, tocopherol or beta-carotene prior to encapsulation.
70
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APPENDIX A1
CALIBRATION CURVES
Fig. A.1 Calibration curve used in TPC analysis
y = 0.0062x - 0.0921 R² = 0.9911
0 0.1 0.2 0.3 0.4 0.5 0.6
0 20 40 60 80 100 120
Absorbance
mg GAE/ L
80
81
Fig. A.4 Sensory analysis evaluation sheet of cake prepared with capsules containing 8% MD, 2% GA and EPP (394), control cake (716) and cake prepared with capsules
containing 8% MD, 2% GA and PEPP (528)
82
83 APPENDIX B
STATISTICAL ANALYSES
Table B.1 D[32] values of particles dispersed in the extracted concentrates
X1 polyphenolic concentrates (1, P1; 2, P2; 3 P3) Class Level Information Class Levels Values X1 3 1 2 3
Number of Observations Read 6 Number of Observations Used 6 1-way ANOVA
Dependent Variable: Y
Source DF Sum of Squares Mean Square F Value Pr > F
Model 2 30.39498233 15.1974912 88186.6 <.0001
Error 3 0.000517 0.00017233
Corrected Total 5 30.39549933 R-Square Coeff Var Root MSE Y Mean 0.999983 0.482159 0.013128 2.722667
84
Source DF Type I SS Mean Square F Value Pr > F X1 2 30.39498233 15.19749117 88186.6 <.0001 Source DF Type III SS Mean Square F Value Pr > F X1 2 30.39498233 15.19749117 88186.6 <.0001
Duncan's Multiple Range Test for Y
NOTE: This test controls the Type I comparisonwise error rate, not the experimentwise error rate.
Alpha 0.05
Error Degrees of Freedom 3 Error Mean Square 0.000172
Number of Means 2 3 Critical Range .04178 .04192 Means with the same letter are not significantly different.
Duncan Grouping Mean N X1 A 5.77450 2 1 B 1.98000 2 2 C 0.41350 2 3
85
Table B.2 Span of particle size distribution of polyphenolic concentrates
X1 polyphenolic concentrates (1, P1; 2, P2; 3 P3) Class Level Information Class Levels Values X1 3 1 2 3
Number of Observations Read 6 Number of Observations Used 6 1-way ANOVA
Dependent Variable: Y
Source DF Sum of Squares Mean Square F Value Pr > F
Model 2 226.2955773 113.147789 162.92 0.0009
Error 3 2.0834655 0.6944885
Corrected Total 5 228.3790428 R-Square Coeff Var Root MSE Y Mean 0.990877 8.990989 0.833360 9.268833
Source DF Type I SS Mean Square F Value Pr > F X1 2 226.2955773 113.1477887 162.92 0.0009 Source DF Type III SS Mean Square F Value Pr > F X1 2 226.2955773 113.1477887 162.92 0.0009
86 Duncan's Multiple Range Test for Y
NOTE: This test controls the Type I comparisonwise error rate, not the experimentwise error rate.
Alpha 0.05 Error Degrees of Freedom 3 Error Mean Square 0.694489 Number of Means 2 3 Critical Range 2.652 2.661 Means with the same letter are not significantly different.
Duncan Grouping Mean N X1 A 17.7105 2 3 B 6.8165 2 2 C 3.2795 2 1
87
Table B.3 Specific surface area of particles dispersed in the polyphenolic concentrates
X1 polyphenolic concentrates (1, P1; 2, P2; 3 P3) Class Level Information Class Levels Values X1 3 1 2 3
Number of Observations Read 6 Number of Observations Used 6 1-way ANOVA
Dependent Variable: Y
Source DF Sum of Squares Mean Square F Value Pr > F Model 2 217.5964333 108.7982167 725321 <.0001 Error 3 0.0004500 0.0001500
Corrected Total 5 217.5968833 R-Square Coeff Var Root MSE Y Mean 0.999998 0.195907 0.012247 6.251667
Source DF Type I SS Mean Square F Value Pr > F X1 2 217.5964333 108.7982167 725321 <.0001 Source DF Type III SS Mean Square F Value Pr > F X1 2 217.5964333 108.7982167 725321 <.0001
88 Duncan's Multiple Range Test for Y
NOTE: This test controls the Type I comparisonwise error rate, not the experimentwise error rate.
Alpha 0.05 Error Degrees of Freedom 3 Error Mean Square 0.00015 Number of Means 2 3 Critical Range .03898 .03911 Means with the same letter are not significantly different.
Duncan Grouping Mean N X1 A 14.69000 2 3 B 3.03000 2 2 C 1.03500 2 1
89
Table B.4 D[32] values of particles dispersed in the emulsions
X1 type of phenolic powder (1, EPP; 2, PEPP)
90 Duncan's Multiple Range Test for Y
90 Duncan's Multiple Range Test for Y