ENCAPSULATION OF EMULSIONS CONTAINING FLAXSEED OIL AND SKIM MILK POWDER BY SPRAY DRYING: THE EFFECTS OF OIL RATIO AND DRYING TEMPERATURE

Year 2021, , 735 - 742, 21.09.2021

Kutlu Çevik , Hamza Alaşalvar , Mustafa Çam , Hasan Yalçın

https://doi.org/10.21923/jesd.830668

Abstract

In the food industry, one of the methods commonly used to improve the oxidative stability of oils and to facilitate their addition to food formulations is the encapsulation process. The efficiency of the encapsulation process depends on several factors. In this study, it was aimed to encapsulate flaxseed oil by spray drying using skimmed milk powder. To determine the effect of oil ratio, emulsions with three different oil ratios (20, 40, 60%) were spray-dried at a constant temperature (175°C). Also, an emulsion with a fixed oil ratio (40%) was encapsulated at three different temperatures (150, 175, and 200°C) to evaluate the effect of temperature. Similar encapsulation yields (39.13-40.74%) were obtained in drying processes applied at high temperatures (175, 200°C). Besides, the highest encapsulation efficiency (76.63%) was determined in the capsule having low oil ratio (20%). The increase in the oil ratio showed a negative effect on the encapsulation efficiency (p<0.05). The flow properties of the capsules were an undesirable level after the encapsulation process using skimmed milk powder. However, it seems suitable to use skimmed milk powder as a coating material for the encapsulation of flaxseed oil due to its high efficiency and yield values.

Keywords

Flaxseed Oil, Skim Milk Powder, Encapsulation Efficiency, Spray Dryer

KETEN TOHUMU YAĞI VE YAĞSIZ SÜT TOZU İÇEREN EMÜLSİYONLARIN PÜSKÜRTEREK KURUTMA İLE ENKAPSÜLASYONU: YAĞ ORANI VE KURUTMA SICAKLIĞININ ETKİLERİ

Abstract

Gıda endüstrisinde, yağların oksidatif stabilitesini geliştirmek ve gıda formülasyonlarına ilavesini kolaylaştırmak için yaygın olarak kullanılan yöntemlerden biri enkapsülasyon işlemidir. Enkapsülasyon işleminin etkinliği çeşitli faktörlere bağlıdır. Bu çalışmada, keten tohumu yağının yağsız süt tozu kullanılarak püskürterek kurutma yöntemiyle enkapsülasyonu amaçlanmıştır. Yağ oranının etkisini belirlemek için üç farklı yağ oranına (%20, 40 ve 60) sahip emülsiyonlar sabit sıcaklıkta (175°C) enkapsüle edilmiştir. Sıcaklığın etkisinin belirlenmesi için de sabit yağ (%40) oranına sahip emülsiyonlar, üç farklı sıcaklıkta (150, 175 ve 200°C) enkapsüle edilmiştir. Yüksek sıcaklıklarda (175, 200C) yapılan kurutma işlemlerinde benzer enkapsülasyon verimleri (%39,13-40,74) elde edilmiştir. Ayrıca, en yüksek enkapsülasyon etkinliği (%76,63) ise, düşük yağ oranına (%20) sahip kapsülde olduğu belirlenmiştir. Yağ oranındaki artışın enkapsülasyon etkinliği üzerine olumsuz etki göstermiştir (p<0,05). Yağsız süt tozu kullanılarak gerçekleştirilen enkapsülasyon işlemi sonrasında kapsüllerin akış özellikleri istenilen düzeyde olmamıştır. Ancak yüksek etkinlik ve verim değerlerinden dolayı keten tohumu yağının enkapsülasyonu için kaplama materyali olarak yağsız süt tozunun kullanılmasının uygun olduğu görülmektedir.

Keywords

Keten tohumu yağı, Yağsız süt tozu, Enkapsülasyon etkinliği, Püskürtmeli kurutucu

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