Determination of the properities of cherry laurel powders encapsulated by different drying techniques and investigation of use in ice cream

Cherry Laurel (Laurocerasus officinalis Roem. or Prunus laurocerasus L.) is a fruit grown on the eastern coast of the Black Sea in Turkey. It has high bioavailability due to the polyphenols it contains. The aim of the thesis study is to produce encapsulated cherry laurel powder using coating materials such as gum arabic and maltodextrin and to compare the chemical, physical and bioactive properties of fruit powders produced with different drying methods and to investigate their usability in ice cream production as a model food. Powder yield, moisture content, encapsulation efficiency, carr index, bulk density, tapped density, solubility, water activity, total antioxidant capacity, total monomeric anthocyanin, total phenolic substance and color analyses were performed on the cherry laurel powders produced. The effect of the sample type on all of these parameters was found to be statistically significant (p<0.05). While total antioxidant capacity and total phenolic substance values were determined higher in lyophilized samples, total monomeric anthocyanin value was determined lower. The L* values determined in the samples dried with spray dryer were determined to be higher compared to lyophilized. In addition, SEM images were determined in order to determine the structural differences. Obvious structural differences were observed between the powders dried with spray dryer and lyophilized powders. In addition, the effects of gum arabic and maltodextrin used as coating materials were also observed in powders and ice creams clearly. As a result of the studies, the best results in terms of preservation of bioactive properties and powder yield were determined in the powders produced by spray drying at 135 ºC and used in ice cream production. In the second stage, dry matter, volume increase, first drip, complete melting, texture, color, antioxidant, phenolic, volatile component determination and sensory analyses were performed in ice cream samples. The first drip time determined in the samples produced by adding powders encapsulated with maltodextrin was determined to be higher compared to the other samples. In the samples to which powders encapsulated with gum arabic were added, complete melting times were determined to be higher compared to the other samples. The effects of gum arabic and maltodextrin used as encapsulation materials on hardness, stickiness, first dripping and complete melting times were found to be statistically significant (p<0.05). Volatile components were examined in both produced powders and ice creams, and a total of 35 volatile components were detected in powders and 32 in ice cream. Again, the effect of the difference in drying method on volatile components and antioxidants and phenolic substances was found to be significant. The addition of black cherry powder did not cause any negative effects on the sensory properties of ice creams. According to the sensory analysis results, the sample to which lyophilized powder encapsulated with 100% maltodextrin was added and the control sample were determined to be the most appreciated samples.