Optimization and microencapsulation of truffle aestivum extraction with supercritical CO2

In this study, microencapsulation of truffle (Tuber aestivum) aroma was planned. For this purpose, aroma was obtained from truffles by using a supercritical CO2 extraction device. Microencapsulation of this aroma obtained was carried out by using spray drying and lyophilization technique. Maltodextrin and gum arabic were used as the wall material of the encapsulation process. Physicochemical analyzes of truffle aroma were made before and after the encapsulation process. In addition, model statistics, model coefficients and ANOVA outputs of the models were obtained with the Design expert program for truffle aroma. At the same time, aroma and aroma encapsulations; Chemical properties such as water activity, total yield, bulk and compacted bulk density, Carr index, Hausner ratio, wettability, total antioxidant, phenolic, flavonoid, anthocyanin, condensed tannin and brix were investigated. The highest antioxidant activity in truffle aroma was determined as 27.13% at 200 bar pressure and 60 ºC temperature. The highest total phenolic substance content was determined as 11.06 mg GAE/kg at 200 bar pressure and 60 ºC temperature. As a result of the Design expert of the truffle aroma; 2FI model was proposed for yield and phenolic content value. A cubic model is proposed for DPPH 75 mg/100 ml and DPPH trolox 75 mg/100 ml values, and a quadratic model for DPPH IC50 values. For these proposed model types, p<0.05 indicates that the models are significant. At the same time, while the temperature parameter was found to be significant in the antioxidant activity results with p<0.05, it was not found to be significant in the phenolic substance content results with p>0.05. As a result of the analyzes made; It was observed that total anthocyanin, total flavonoid and condensed tannin amounts were not found in truffle aroma. It was determined that truffle extract and aroma encapsules obtained as a result of spray and freeze drying method showed high antioxidant activity. TFMM values in mushroom encapsules were determined in 53.05 mg GAE/kg mushroom powders obtained by spray drying method and 43.75 mg GAE/kg mushroom powders obtained by freeze drying method. When encapsulation techniques are compared; It has been observed that the encapsulation process with a spray dryer contains more total phenolic substance than the drying with lyophilization. In addition, it was determined that the encapsules obtained by freeze drying (lyophilization) had better water activity (0.060) and encapsulation efficiency. However, it was determined that the properties such as Carr index, Hausner ratio and wettability were more acceptable in the powders obtained by the spray dryer method. As a result of these studies; It has been determined that the mushroom powders obtained by spray dryer are more acceptable. As a result, a new ready-to-use product was obtained with truffle encapsulation.