Elektrostatik ekstrüzyon tekniği ile kapsüllenmiş bazı aroma maddelerinde sıcaklığın depolama stabilitesi üzerine etkisi

Yıl 2021, Cilt: 11 Sayı: 3, 988 - 998, 15.07.2021

Hüseyin Karakaya , Murat Yilmaztekin

https://doi.org/10.17714/gumusfenbil.912533

Öz

Aroma maddeleri başta sıcaklık olmak üzere çeşitli depolama koşullarından kolaylıkla etkilenebilmektedir. Bu çalışmada, elektrostatik ekstrüzyon tekniği ile üretilen aroma mikrokapsüllerinin depolama sürecindeki termal stabilitelerinin incelenmesi amaçlanmıştır. 8 kV elektrik potansiyeli altında benzaldehit, izoamil asetat ve mentol yüklü aljinat mikrokapsülleri üretilmiş ve kullanılan aroma oranına (%10-50, a/a) bağlı olarak enkapsülasyon etkinlikleri belirlenmiştir. Serbest ve enkapsüle haldeki aroma maddeleri 90 gün süreyle -18 °C, +4 °C ve +25 °C’de karanlıkta muhafaza edilmiştir. 30 günlük periyotlarla örnekler alınmış ve kalan aroma miktarları gaz kromatografisi-kütle spektrometresi (GC-MS) kullanılarak belirlenmiştir. Liyofilize mikrokapsüllerin ortalama çaplarının 668.2-846.3 μm arasında değiştiği hesaplanmıştır. Denemesi yapılan tüm aroma maddeleri arasında en yüksek enkapsülasyon etkinliğine %10 aroma maddesi içeren bileşimde ulaşılırken; benzaldehit, izoamil asetat ve mentol için enkapsülasyon etkinlikleri sırasıyla %97.2, %98.5 ve %93.4 olarak bulunmuştur. Tüm denemelerde depolama sıcaklığındaki artışa bağlı olarak alıkonan aroma miktarında azalmalar yaşandığı belirlenmiştir. Ancak enkapsüle aroma maddelerinde gözlenen kayıp serbest hallerine göre oldukça sınırlı kalmıştır. 90 günlük depolama periyodu sonunda en yüksek aroma içeriği -18 °C’de depolanmış enkapsüle aroma maddelerinde tespit edilirken; en fazla kaybın +25 °C’de depolanmış serbest aroma maddelerinde yaşandığı belirlenmiştir. Elektrostatik ekstrüzyon ile enkapsülasyonun başta aroma maddeleri olmak üzere uçucu bileşiklerin depolama stabilitelerinin arttırılmasında önemli bir uygulama olabileceği düşünülmektedir.

Anahtar Kelimeler

Aroma, Elektrostatik ekstrüzyon, Enkapsülasyon, Stabilite

Destekleyen Kurum

İnönü Üniversitesi Bilimsel Araştırma Projeleri Birimi

Proje Numarası

2016/07 (Güd.)

Teşekkür

Bu çalışmayı, 2016/07 (Güd.) proje numarası ile maddi olarak destekleyen İnönü Üniversitesi Bilimsel Araştırma Projeleri Birimi’ne teşekkür ederiz.

Effect of temperature on storage stability of some flavor compounds encapsulated by electrostatic extrusion technique

Öz

Aroma compounds can be easily affected by various storage conditions, especially temperature. In this study, it was aimed to investigate thermal stability of aroma microcapsules produced by electrostatic extrusion technique during storage process. Benzaldehyde, isoamyl acetate and menthol loaded alginate microcapsules were produced under 8 kV electrical potential and encapsulation efficiencies were determined depending on aroma concentration (10-50%, w/w) used. Free and encapsulated forms of aroma compounds were stored in dark at -18 °C, +4 °C and +25 °C for 90 days. Samples were taken at time intervals of 30 days and remained amounts of the aroma was determined by using gas chromatography-mass spectrometry (GC-MS). It was measured that mean diameters of lyophilized microcapsules were ranged between 668.2-846.3 μm. While the highest encapsulation efficiency was reached in that formulation containing 10% aroma for all tested substances, the efficiencies were found 97.2%, 98.5% and 93.4% for benzaldehyde, isoamyl acetate and menthol, respectively. In all trials, it was determined that there was a decrease in the amount of aroma retained due to increase in storage temperature. However, the loss observed in the encapsulated aroma compounds was rather limited compared to their free form. In the end of 90 days storage period, the highest aroma content was detected in encapsulated aroma substances stored at -18 °C, while the highest loss was determined on the free forms stored at +25 °C. It is thought that encapsulation by electrostatic extrusion can be an important application in increasing storage stability of volatile substances, particularly aroma compounds.

Anahtar Kelimeler

Aroma, Electrostatic extrusion, Encapsulation, Stability

Proje Numarası

2016/07 (Güd.)

Kaynakça

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