Obtaining clean labeled antioxidants from various vegetable sources and optimizing their production

In this study, extracts were obtained from Red Beet, Pitahaya, Clove, Passion Fruit and Swedish Chard plants by using different parameters with the Box-Behnken experimental design method. Optimum extraction and encapsulation conditions were determined by analyzing total antioxidant capacity, total phenolic substance amount, bioavailability, betalain profile and characterization of the obtained extracts during the digestion stage. In the studies conducted with red beet, as a result of the optimization made with the Box Behnken method, 52.59 C, 48.66 min, 1:5 substance-solvent ratio, 2.11% citric acid anhydrate ratio were determined as the most optimum conditions. Since the total antioxidant capacity and total phenolic substance amount were found to be less in microwave-assisted extraction, it was decided to continue with ultrasonic-assisted extraction. Extraction studies were carried out from Pitahayaha, Clove, Passion Fruit and Swedish Chard plants at 52.59 oC, 48.66 min, 1:5 substance-solvent ratio and 2.11% citric acid anhydrate ratio. An experimental model was designed with red beet extract, maltodextrin, gum arabic (gum arabic) and guargum using the Centered Lattice Mixture optimization method, which is a surface response method. As a result of this prepared experimental model, response optimization was carried out according to the total antioxidant capacity and total phenolic component amount. Encapsulation processes were carried out in the lyophilizer and spray dryer with mixtures of red beet and extracts of Red Beet, Pitahayaha, Clove, Passion Fruit, Swedish Chard plants with the mixture ratios of Maltodextrin 32%, Gum Arabic 56%, Guargum 12%. For the Beetroot Encapsulated Spray sample, the value of 669.45±6.81 mg TE/100 g dw for DPPH, 195.34±6.26 mg TE/100 g dw for ABTS, and the total phenolic substance amount: 148.56±2.00 (mg GAE/100g) in the undigested stage were obtained. For the Beetroot Encapsulated Lyophilizer sample, the value of 652.38±2.00 mg TE/100 g dw for DPPH, 164.38±2.44 mg TE/100 g dw for ABTS, and the total phenolic substance amount: 140.21±2.00 (mg GAE/100g) in the undigested stage were obtained. For the Mixed Encapsulated Spray sample, for DPPH in the non-digestive stage: 669.45±4.21 mg TE/100 g dw, for ABTS in the non-digestive stage: 195.95±3.61 mg TE/100 g dw, the total amount of phenolic substance was found in the non-digestive stage (mg GAE/100g): 184.03±2.81. For the Mixed Encapsulated Lyophilizer sample For DPPH in the non-digestive phase: 672.38±5.92 mg TE/100 g dw, for ABTS in the non-digestive phase: 174.21±3.32 mg TE/100 g dw, the total amount of phenolic substances in the non-digestive phase (mg GAE/100g): 182.29±1.33. The total amount of phenolic substances in the sample obtained from red beet extract was 72% in the stomach digestion stage, 57% in the intestine, 78% in the stomach digestion stage in the sample obtained in the spray dryer, 86% in the intestine, and 78% in the stomach and 85% in the intestine in the sample encapsulated in the lyophilizer. It was determined that the phenolic substance was preserved. The mixed extract sample obtained by ultrasound-assisted extraction method was 62% in the stomach and 54% in the intestine, the mixed extract sample encapsulated in the spray dryer was 82% in the stomach digestion stage and 85% in the intestine, and the mixed extract sample obtained in the lyophilizer was 72% in the stomach digestion stage and 85% in the intestine. It was determined that it preserved 76% of total phenolic substances.