{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T14:07:09Z","timestamp":1790172429256,"version":"4.1.0"},"reference-count":63,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T00:00:00Z","timestamp":1776124800000},"content-version":"vor","delay-in-days":13,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study evaluated the encapsulation of cherry laurel (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Prunus laurocerasus<\/jats:italic>\n                    <\/jats:styled-content>\n                    ) fruit extracts by spray drying and freeze\u2010drying using gum arabic, maltodextrin, and their mixture. Powder yields ranged from 63.57% (MD165) to 98.33% (MD\u2010L), with freeze\u2010dried samples showing higher recovery. Encapsulation efficiencies varied between 23.89% and 83.82%, highest in gum arabic\u2010coated powders. Moisture contents ranged from 2.85% to 7.55%, with water activity below 0.32 for all samples. The highest total phenolic content (469.14\u2009mg GAE\/100\u2009g) and antioxidant capacity (514.39\u2009mg TE\/100\u2009g) were observed in freeze\u2010dried samples. Thirty\u2010three volatile compounds were identified by GC\u2013MS; alcohols and hydrocarbons were found at higher levels in freeze\u2010dried samples, whereas ketones were primarily formed in spray\u2010dried powders. PCA and heatmap analyses confirmed that drying method and coating material significantly affected volatile profiles. PCA score plots clearly separated freeze\u2010dried and spray\u2010dried groups, with PC1 and PC2 explaining over 60% of total variance. Heatmap clustering showed gum arabic improved retention of acetic acid and esters, while maltodextrin preserved aldehydes like benzaldehyde. SEM images revealed smooth, spherical particles in spray\u2010dried samples and porous, fractured structures in freeze\u2010dried powders. Overall, freeze\u2010drying combined with gum arabic achieved the best retention of bioactive and volatile compounds, while spray drying with maltodextrin produced powders with good morphology and flowability. These results highlight how encapsulation method and wall material selection optimize the functional quality of cherry laurel powders for use in value\u2010added functional food products.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71775","type":"journal-article","created":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T05:12:41Z","timestamp":1776229961000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Encapsulation of Cherry Laurel (\n                    <i>Prunus laurocerasus<\/i>\n                    ) Extracts via Spray and Freeze Drying: Effects on Bioactive Compounds, Volatile Profile, and Physicochemical Properties of the Powder"],"prefix":"10.1002","volume":"14","author":[{"given":"Ahmet Alp","family":"Karamanoglu","sequence":"first","affiliation":[{"name":"Graduate School of Natural and Applied Sciences Ordu University  Ordu Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zekai","family":"Tarak\u00e7i","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Ordu University  Ordu Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7260-8731","authenticated-orcid":false,"given":"Mehmet Akif","family":"Karagol","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Ordu University  Ordu Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,14]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/01140670709510215"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.13648"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2005.tb09064.x"},{"key":"e_1_2_10_5_1","volume-title":"Official Methods of Analysis","author":"AOAC","year":"2020"},{"issue":"2","key":"e_1_2_10_6_1","first-page":"65","article-title":"Determination of Some Low Molecular Weight Carbohydrates in the Fruits of Wild Cherry Laurel (\n                     Laurocerasus officinalis\n                   Roem.) Using Gas Chromatography","volume":"22","author":"Ayaz F. A.","year":"1998","journal-title":"Turkish Journal of Botany\u2010T\u00dcB\u0130TAK"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/02652040802075682"},{"key":"e_1_2_10_8_1","unstructured":"Balc\u0131\u2010Torun F.2019.\u201cFarkl\u0131 Enkaps\u00fclasyon Y\u00f6ntemleri Kullan\u0131larak Elde Edilen Aroma Kaps\u00fcllerinin Depolama Stabilitesinin ve G\u0131da Katk\u0131 Maddesi Olarak Kullan\u0131m\u0131n\u0131n Ara\u015ft\u0131r\u0131lmas\u0131 (PhD Thesis Akdeniz University Graduate School of Natural and Applied Sciences).\u201d"},{"key":"e_1_2_10_9_1","first-page":"18","article-title":"Microencapsulamento de Antocianinas\u2014Uma Alternativa Para o Aumento de Sua Aplicabilidade Como Ingrediente Aliment\u00edcio","volume":"36","author":"Barros F. A. R. 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S.","year":"2003","journal-title":"Journal of Food Technology"},{"key":"e_1_2_10_64_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1671\u20102927(07)60186\u20102"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71775","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.71775","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71775","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T13:41:35Z","timestamp":1790170895000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.71775"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":63,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2026,4]]}},"alternative-id":["10.1002\/fsn3.71775"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.71775","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"2025-11-27","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-04-03","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-04-14","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71775"}}