KUŞBURNU (Rosa canina) FENOLİK BİLEŞİKLERİNİN MİKROENKAPSÜLASYONU

Year 2021, Volume: 46 Issue: 4, 1026 - 1039, 17.05.2021

Furkan Erdem Eda Nur Gündoğan , Merve Sılanur Yılmaz , İrem Sezgin Yağmur Summakoğlu Özge Şakıyan Demirkol

https://doi.org/10.15237/gida.GD21046

Abstract

Bu çalışmada, kuşburnu bitkisinde bulunan fenolik bileşiklerin mikroenkapsülasyonu sırasında kaplama materyali çeşidinin ve çekirdek:kaplama materyali oranının enkapsülasyon verimi ve ısıl stabilite üzerine etkileri incelenmiştir. Kaplama materyali olarak maltodekstrin ve gam arabik kullanılmıştır ve her iki kaplama materyali de fenolik ekstrakt tozları ile ağırlıkça 1:20 ve 1:30 oranlarında karıştırılmıştır. Mikroenkapsülasyon işlemi dondurarak kurutma yoluyla gerçekleştirilmiştir. Elde edilen mikroenkapsüller ısıl stabilitelerinin değerlendirilmesi amacıyla kek hamuruna ilave edilerek pişirme işlemi uygulanmış ve pişirme işlemi sonundaki ısıl stabiliteleri incelenmiştir. En yüksek enkapsülasyon verimi için en uygun kaplama materyalinin gam arabik, çekirdek:kaplama materyali oranının ise 1:20 olduğu belirlenmiştir. Mikroenkapsülasyon işleminin, kullanılan kaplama materyali ve çekirdek:kaplama materyali oranınından bağımsız, ısıl stabiliteyi arttırdığı tespit edilmiştir (P <0.05). En yüksek ısıl stabilite kaplama materyali olarak gam arabik, çekirdek:kaplama materyali oranı olarak da 1:30 kullanıldığında elde edilmiştir.

Keywords

Mikroenkapsülasyon, kuşburnu, ısıl stabilite, verim

Supporting Institution

Ankara Üniversitesi Bilimsel Araştırma Projeleri Müdürlüğü

Project Number

20Ö0443001

Thanks

Ankara Üniversitesi Bilimsel Araştırma Projeleri Müdürlüğü

MICROENCAPSULATION OF ROSEHIP (Rosa canina) PHENOLIC COMPOUNDS

Abstract

In this study, the effects of coating material type and core:coating material ratio on encapsulation efficiency and thermal stability of microencapsulated phenolic compounds found in rosehip plant were investigated. Maltodextrin and gum arabic were used as coating materials and both materials were mixed with phenolic extract powders in ratios of 1:20 and 1:30 by weight. The microencapsulation process was carried out by freeze-drying. In order to evaluate the thermal stability of microencapsules, they were added to the cake dough and after baking process, their thermal stability was examined. The most suitable coating material and core:coating material ratio, which resulted in the highest encapsulation efficiency, were gum arabic and 1:20, respectively. The microencapsulation process was found to increase the thermal stability regardless of coating material and core:coating ratio (P <0.05). The highest thermal stability was obtained when gum arabic was used as coating material and 1:30 was used as a core:coating material ratio.

Keywords

Microencapsulation, rosehip, thermal stability, yield

Project Number

20Ö0443001

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