Enriching the various food systems with encapsulated polyphenols of cherry laurel

The extraction of polyphenol from cherry laurel (Prunus laurocerasus) was used as a core material in encapsulation. Also, the various concentration of Gum Arabic was chosen to cover on encapsulation of this polyphenol.At the beginning of this study, cherry laurel samples were provided by Institution of Black Sea Agricultural Research and characterized. The analyze of dry matter, amount of ash, water activity, bricks, pH, color, total phenolic matter, activity of antioxidant, composition of phenolic compound, mineral materials and sugar profile were performed during characterization of fruit samples. In the second part of this study, the optimization of extraction of polyphenol from cherry laurel was done with the method of response surface. The independent variables were solvent concentration (50%-100%), extraction time (20-60 min) and extraction temperature (45–65°C) and the dependent variable was total phenolic matter. The optimum condition was determined as 100% solvent concentration, 40 min extraction time and 65°C extraction temperature. The next step of study was encapsulation of the polyphenol which was obtained after the optimization. The encapsulation was performed with the concentration of Gum Arabic 0.1 g.100g-1 ve 0.3 g.100g-1 solution. The encapsulation operation has been done with ionic gelatin which has high efficiency and suitable condition at laboratories. In the last part of this study, selected food system samples of cake samples were enriched with encapsulated of cherry laurel of polyphenols.During characterization of this fruit, the plenty of phenolic compounds have been discovered in the fruit. Especially, the fruit is very rich in terms of chlorogenic acid 55 K 06 (1603±39 mg.kg-1 dry fruit). This compound has been encapsuled to have resistant of heat during production of the cake. The last production sample of the cake from encapsulation of 55 K 06 with 0.1 g.100g-1 Gum arabic has 980±4 mg.kg-1. Also, an important anthocyanin, which compound of procainamide B2, was found at high concentration in the fruit and the level of 74–246. mg.kg-1 was discovered in encapsulation of samples at end of the production of cake. The phenolic compounds are sensitive to the head but after encapsulation, the phenolic compounds become less sensitive to heat. Therefore, a new functional food has been produced.