Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures

This study covered the usage of hemicellulose (HC) and pectin (P) crystalline structures isolated from defatted and deproteinated sour cherry seed residues as emulsifier in the extra virgin olive oil (EVOO)-in water emulsions. The prepared emulsions were converted into powder form by using the spray drying system and the effect of HC/P ratio on process yield (PY) and process efficiency (PE) was investigated by using Response Surface Methodology. The maximum PY (43.66%) and PE (81.15%) were obtained at 3/2 (w/w) HC/P. Powders structure were investigated by using Fourier infrared transform spectroscopy (FTIR), Nuclear magnetic resonance (NMR), and X-ray diffraction (XRD). The shape and size distribution of samples were also determined. Shelled EVOO in HC/P matrix exhibited resistance to thermal degradation and oxidation. Powders containing EVOO, HC, and P also possessed a strong antimicrobial ability against pathogenic bacteria including Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa. It was concluded that sour cherry-derived carbohydrate polymers can be used in the development of high functionality novel (innovative) foods.