Microcapsulation of flax seed and ginger oleoresins and optimization of encapsulation parameters

The aim of this thesis is to extract ginger and flaxseed oleoresins with high natural antioxidant content and to put them into bread to be used as functional food. For this purpose, oleoresin extract was obtained by drying the ginger and flax seeds, the extract was encapsulated and the capsules were characterized. In extracts obtained from dried and powdered products; extraction efficiency, color, antiradical capacity and total phenolic contents were determined. In the next step, the oleoresin extract obtained under optimal extraction conditions was encapsulated by ionic gelation method in order for it to be more stable. In the encapsulation process; different chitosan ratio, alginate gel concentration and flow rate of the emulsion from syringe pump were tested and it was aimed to obtain full spherical and micro sized capsules with high stability and quality. In this study, extraction and encapsulation conditions were optimized using three factor-three level response surface method. Then, the effects of these parameters on the size, shape, core leakage and stability of microcapsules were examined. The resulting capsules were freeze-dried. The optical microscope images and SEM micrographs of the capsules were examined and interpreted. The effect of the determined parameters on encapsulation efficiency, core leakage and average capsule diameter were investigated and optimum conditions for oleoresin encapsulation were determined by ionic gelation method. As a result of the study, oleoresins were obtained from the products which are not widespread but rich in bioactive components and these oleoresins were encapsulated so that they were sufficiently pure to be used in food processes. These microcapsules were added to the bread selected as model food that are durable, stable throughout the shelf life, stable against heat, light and oxygen.