BERGAMUT UÇUCU YAĞININ ARAP ZAMKI VE MALTODEKSTRİN KARIŞIMLARI KULLANILARAK MİKROENKAPSÜLASYONU: UÇUCU YAĞ BİLEŞENLERİNİN STABİLİTE VE SALINIM ÖZELLİKLERİNİN BELİRLENMESİ

Year 2018, , 957 - 970, 01.11.2018

Kübra Sultan Özdemir , Negin Azarabadi , Ayhan Topuz

https://doi.org/10.15237/gida.GD18093

Cited By: 1

Abstract

Bergamut uçucu yağı, gıda,
içecek, şekerleme ve kozmetik endüstrilerinde kullanımı olan değeri yüksek olan
bir uçucu yağdır. Yüksek uçuculuğu ve çevresel etkilere karşı duyarlılığı
nedeniyle, bergamut uçucu yağının raf ömrü boyunca stabilitesini korumak için
koruyucu önlemler alınması gerekmektedir. Bu çalışmanın amacı, farklı taşıyıcı
materyallerle kapsüllenmesi, ve bu materyallerin mikrokapsüllerde ürün verimi,
kapsülleme verimi, fiziksel ve kimyasal özellikler üzerine etkilerinin
incelenmesidir. Bu amaçla, farklı konsantrasyonlarda (100: 0, 0: 100, 25:75,
75:25, 40:60, 60:40)  arap zamkı ve
maltodekstrin (DE 12) kullanılarak bergamut uçucu yağı kapsüllenmiştir. Elde
edilen bergamut uçucu yağı mikrokapsüllerinin fiziksel ve kimyasal (terpenoid
kompozisyonu) özellikleri değerlendirilmiştir. Ayrıca, mikrokapsüller 25°C'de
20 gün boyunca depolanmış ve depolamadan sonra önemli uçucu yağ
bileşenlerinin  içeriği ve stabilitesi
belirlenmiştir. Emülsiyonlarda, maltodekstrin oranı arttığında ürün verimi
artmıştır ancak arap zamkı, uçucu yağ bileşiminin daha iyi korunmasını
sağlamıştır. 

Keywords

Bergamut (Citrus bergamia), kabuk uçucu yağı, kapsülleme, arap zamkı, maltodekstrin, püskürterek kurutma, aroma

MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS

Abstract

Bergamot peel essential oil is a
high value product which can be used in food, beverage, confectionary, and
cosmetic industries. Bergamot essential oil has high volatility, so it could be
easily affected by environmental factors so it should be protected with further
techniques to increase its shelf-life. The aim of this study was to examine the
effect of different wall material compositions on the product yield,
encapsulation efficiency, physical and chemical properties of encapsulated oil
powders. For this purpose, bergamot essential oil was encapsulated with gum
arabic and maltodextrin (DE 12) in varying concentrations (100:0, 0:100, 25:75,
75:25, 40:60, 60:40). Then, physical and chemical (terpenoid composition)
characteristics of microcapsules were evaluated. The microcapsules were stored
at 25°C for 20 days and the content and stability of main aroma compounds were
determined after storage. The encapsulation yield was increased when the
maltodextrin ratio was increased however, gum arabic provided greater
protection of essential oil composition. 

Keywords

Bergamot (citrus bergamia), essential oil, microencapsulation, gum arabic, maltodextrin, spray drying

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