ENCAPSULATION OF POMEGRANATE JUICE USING ALGINATE BEADS: OPTIMIZATION OF PROCESSING CONDITIONS

Yıl 2024, , 805 - 819, 10.10.2024

Ferhan Balcı Torun

https://doi.org/10.15237/gida.GD24024

Öz

This study examines the effects of process parameters on the physical and chemical properties of capsules obtained by encapsulating pomegranate juice concentrate using the alginate beads. Alginate concentration, CaCl2 concentration, dripping speed, and dripping height were selected as independent variables, while shape factor, sphericity, and total phenolic content of the capsules were the dependent variables. The optimum process conditions were determined as alginate concentration 1.6%, CaCl2 3%, drip rate 0.77 and drip height 10 cm. Results indicated that the physical and chemical properties of the microcapsules were influenced by different process conditions. Results indicated that the physical and chemical properties of the microcapsules were influenced by different process conditions. Increased dripping rate and height improved capsule sphericity, while higher alginate concentrations negatively affected droplet sphericity. Additionally, decreased alginate concentration and dripping height positively influenced the total phenolic content of the capsules.

Anahtar Kelimeler

Alginate beads, encapsulation, pomegranate concentrate, sphericity, shape factor

NAR SUYUNUN ALJİNAT KÜRECİKLERİ İLE ENKAPSÜLASYONU: İŞLEM KOŞULLARININ OPTİMİZASYONU

Öz

Bu çalışmada nar suyunun aljinat kürecikleri ile enkapsülasyonunda işlem parametrelerinin elde edilen kapsüllerin bazı fiziksel ve kimyasal özellikleri üzerine etkisi incelenmiştir. Enkapsülasyon işleminin optimizasyonunda aljinat konsantrasyonu, CaCl2 konsantrasyonu, damlama hızı ve damlama yüksekliği bağımsız işlem değişkenleri olarak, kapsüllerin şekil faktörü, küreselliği ile toplam fenolik madde ise bağımlı değişkenler olarak seçilmiştir. Optimizasyon sonunda en uygun işlem koşulları aljinat konsantrasyonu %1.6, kalsiyum konsantrasyonu %3, damlama hızı 0.77 ve damlama yüksekliği 10 cm olarak belirlenmiştir. Sonuçlar mikrokapsüllerin fiziksel ve kimyasal özelliklerinin farklı işlem koşullarından etkilendiğini göstermiştir. Damlama hızı ve yüksekliğinin artması ile kapsüllerin şeklinin mükemmel küreselliğe yaklaştığı, aljinat konsantrasyonunun artmasının ise damlacıkların küreselliğinin bozulmasına neden olduğu görülürken, aljinat konsantrasyonu ile damlama yüksekliğinin azalmasının elde edilen kapsüllerin toplam fenolik madde miktarını olumlu yönde etkilediği sonucuna ulaşılmıştır.

Anahtar Kelimeler

Aljinat kürecikleri, enkapsülasyon, nar konsantresi, küresellik, şekil faktörü

Kaynakça

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