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

Yıl 2021, Cilt: 9 Sayı: 3, 735 - 742, 21.09.2021

Kutlu Çevik , Hamza Alaşalvar , Mustafa Çam , Hasan Yalçın

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

Öz

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.

Anahtar Kelimeler

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

• Aghbashlo, M., Mobli, H., Madadlou, A., and Rafiee, S. 2012. The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion. Food Research International, 49(1), 379–388.
• Aghbashlo, M., Mobli, H., Madadlou, A., and Rafiee, S. 2013. Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying. Food and Bioprocess Technology, 6(6), 1561–1569.
• AOAC. 2000. Official Methods of Analysis. In Association of Official Analytical Chemists, Washington, DC, 17th edn, vol 2, issue no. 41.
• Başyiğit, B., Sağlam, H., Kandemir, Ş., Karaaslan, A., and Karaaslan, M. 2020. Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity. Powder Technology, 364, 654–663.
• Castel, V., Rubiolo, A. C., and Carrara, C. R. 2018. Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition. Food Research International, 103, 76–83.
• Chauhan, A., Saxena, D. C., and Singh, S. 2015. Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT - Food Science and Technology, 63(2), 939–945.
• Figueiredo, P. S., Inada, A. C., Marcelino, G., Cardozo, C. M. L., Freitas, K. de C., Guimarães, R. de C. A., Hiane, P. A. 2017. Fatty acids consumption: The role metabolic aspects involved in obesity and its associated disorders. Nutrients, 9(10), 1–32.
• Frascareli, E. C., Silva, V. M., Tonon, R. V., and Hubinger, M. D. 2012. Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food and Bioproducts Processing, 90(3), 413–424.
• Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., and Saurel, R. 2007. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107–1121.
• Gogus, U., and Smith, C. 2010. n-3 Omega fatty acids: a review of current knowledge. Internaional Journal of Food Science and Technology, 45(3), 417–436.
• Goyal, A., Sharma, V., Sihag, M. K., Tomar, S. K., Arora, S., Sabikhi, L., and Singh, A. K. 2015. Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification. Powder Technology, 286, 527–537.
• Goyal, A., Sharma, V., and Upadhyay, N. 2014. Flax and flaxseed oil : an ancient medicine & modern functional food. Journal of Food Science and Technology, 51(9), 1633–1653.
• Icyer, N. C., Toker, O. S., Karasu, S., Tornuk, F., Kahyaoglu, T., and Arici, M. 2017. Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying. Journal of Food Measurement and Characterization, 11(1), 50–57.
• Jaček, M., Hrnčířová, D., Rambousková, J., Dlouhý, P., and Tůma, P. 2020. Effect of food with low enrichment of N-3 fatty acids in a two-month diet on the fatty acid content in the plasma and erythrocytes and on cardiovascular risk markers in healthy young men. Nutrients, 12(8), 1–12.
• Kaçar, D., and Sivri Özay, D. 2019. Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties. Journal of Food Measurement and Characterization, 13(4), 2846–2852.
• Kalkan, F., Vanga, S. K., Murugesan, R., Orsat, V., and Raghavan, V. 2017. Microencapsulation of hazelnut oil through spray drying. Drying Technology, 35(5), 527–533.
• Kaushik, P., Dowling, K., McKnight, S., Barrow, C. J., and Adhikari, B. 2016. Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates. Food Research International, 86, 1–8.
• Lavanya, M. N., Kathiravan, T., Moses, J. A., Anandharamakrishnan, C., Kathiravan, T., Moses, J. A., and Anandharamakrishnan, C. 2020. Influence of spray-drying conditions on microencapsulation of fish oil and chia oil. Drying Technology, 38(3), 279–292.
• Linke, A., Hinrichs, J., and Kohlus, R. 2020. Impact of the powder particle size on the oxidative stability of microencapsulated oil. Powder Technology, 364, 115–122.
• Roccia, P., Martínez, M. L., Llabot, J. M., and Ribotta, P. D. 2014. Influence of spray-drying operating conditions on sunflower oil powder qualities. Powder Technology, 254, 307–313.
• Setyaningsih, D., Kurniawan, D., and Muna, N. 2020. Encapsulation of ginger oleoresin with a combination of maltodextrin and skim milk powder as wall material. IOP Conference Series: Earth and Environmental Science, 472, 1–11.
• Shamaei, S., Seiiedlou, S. S., Aghbashlo, M., Tsotsas, E., and Kharaghani, A. 2017. Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules. Innovative Food Science and Emerging Technologies, 39, 101–112.
• Stupin, M., Kibel, A., Stupin, A., and Mihalj, M. 2019. The Physiological Effect of n-3 Polyunsaturated Fatty Acids (n-3 PUFAs) Intake and Exercise on Hemorheology , Microvascular Function , and Physical Performance in Health and Cardiovascular Diseases ; Is There an Interaction of Exercise and Dietary n-3 PUF. Frontiers in Physiology, 10, 1129.
• Tatar, F., and Kahyaoglu, T. 2015. Microencapsulation of Anchovy (Engraulis encrasicolus L.) Oil: Emulsion Characterization and Optimization by Response Surface Methodology. Journal of Food Processing and Preservation, 39(6), 624–633.
• Tatar Turan, F., and Kahyaoglu, T. 2020. The effect of an ultrasonic spray nozzle on carbohydrate and protein-based coating materials for blueberry extract microencapsulation. Journal of the Science of Food and Agriculture, 101(1), 120-30.
• Tonon, R. V., Grosso, C. R. F., and Hubinger, M. D. 2011. Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Research International, 44(1), 282–289.
• Tonon, R. V., Pedro, R. B., Grosso, C. R. F., and Hubinger, M. D. 2012. Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material. Drying Technology, 30(13), 1491–1501.
• Tontul, I, and Topuz, A. 2013. Mixture Design Approach in Wall Material Selection and Evaluation of Ultrasonic Emulsification in Flaxseed Oil Microencapsulation. Drying Technology, 31(12), 1362–1373.
• Tontul, Ismail, and Topuz, A. 2014. Influence of emulsion composition and ultrasonication time on flaxseed oil powder properties. Powder Technology, 264, 54–60.
• Tontul, Ismail, and Topuz, A. 2015. Chapter 13. Microencapsulation of Plant Oils Rich in Alpha-Linolenic Acid_ Effect of Processing Parameters. Microencapsulation and Microspheres for Food Applications, 253–270.
• Zhang, Y., Pang, X., Zhang, S., Liu, L., Ma, C., Lu, J., and Lyu, J. 2020. Buttermilk as a wall material for microencapsulation of omega-3 oils by spray drying. LWT - Food Science and Technology, 109320.