Enkapsüle karvakrol içeren hamurun kızartılmasında kullanılan ayçiçeği yağının oksidatif stabilitesindeki değişimin belirlenmesi
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada antioksidan etkisi olduğu bilinen karvakrol enkapsüle edilerek ve edilmeden tekrar eden hamur kızartma işleminde ayçiçeği yağına ve hamur bileşimine katılmıştır. Gam arabik (GA), maltodekstrin (MD) ve modifiye nişastadan oluşan karışıma %5 oranında karvakrol ilave edilmiş ve yüksek devirli homojenizatörde kaba emülsiyon elde edilmiştir. Püskürterek kurutma sonucu elde edilen toz yapı denemelerde kullanılmıştır. Elde edilen mikrokapsüllerin boyutları 20 μm'den düşüktür. En yüksek enkapsülasyon etkinliği veren 3 kabuk malzemesi ile enkapsüle edilen karvakrol kızartma denemelerinde antioksidan olarak kullanılmıştır. Yüzde yüz GA'den oluşan mikrokapsüller en yüksek etkinlik değerine (%66.24) sahipken, GA + MD (75:25) ve [Nişasta + (GA + MD, 3:1), 1:9]'den oluşan mikrokapsüllerde de sırasıyla %60.08 ve %62.0 etkinlik değerleri elde edilmiştir. Karvakrol ilavesinin, her beş kızartmada bir alınan ayçiçeği yağı numunelerinin oksidatif durumu üzerindeki etkisi, tekrarlanan (25 kez) kızartma deneyleri sırasında değerlendirilmiştir. [Nişasta + (GA + MD, 3:1), 1:9] karışımının kabuk olarak kullanıldığı enkapsüle karvakrol ile diğerlerine kıyasla daha düşük konjuge dien oluşumu sağlanmıştır. Aynı mikrokapsülün peroksit ve ikincil oksidasyonu ürünleri oluşumunu azalttığı ve bu durumun TOTOX değeri ile desteklendiği görülmüştür. Mikrokapsül formunda yağa karvakrol ilavesinin linoleik asit oksidasyonunu önemli oranda engellediği tespit edilmiştir. Kızartma işlemleri süresince yağda L* değerinde yine [Nişasta + (GA + MD, 3:1), 1:9] mikrokapsülleri üstünlük sağlamıştır. Kızartma denemelerinden elde edilen sonuçlar temel bileşen analizi (PCA) ile incelenerek uygulamalar arasındaki farklılıklar belirginleştirilmiştir. Enkapsüle edilmeyen ve enkapsüle edilen karvakrolün yağa ve hamura ilavesine ve kızartma sayılarına göre örnekler arasında bariz bir ayrım olduğu gözlenmiştir. Denenen 3 farklı kabuk malzemesi ile enkapsüle edilen karvakrolün yağa ilave edilmesi ile antioksidan etkinin diğerlerine göre üstünlük sağladığı tespit edilmiştir. Bu nedenle derin yağda kızartma işlemlerinde antioksidan olarak enkapsüle karvakrolün kullanımı önerilebilir.
In this study, encapsulated or unencapsulated carvacrol was added to the sunflower oil and the dough and used in repeated deep frying experiments. Carvacrol (5%) was added into the mixture composed of Gum Arabic (GA), maltodextrin (MD) and modified starch and the coarse emulsion was prepared by using a high speed homogenizer. The emulsion was powdered by using spray dryer used in the experiments. The size of the particles was lower than 20 μm. Encapsulated carvacrol, which was encapsulated with 3 selected shell materials with the highest encapsulation activity, was used as antioxidant in frying experiments. Among these, the microcapsules composed of 100% GA has the highest encapsulation efficacy value (66.24%), while those of GA + MD (75:25) and [Starch + (GA + MD, 3: 1), 1: 9] were 60.8% and 62.0%, respectively. The effect of carvacrol fortification into the sunflower oil and dough, in encapsulated or unencapsulated forms, on the oxidative status of sunflower oil samples taken from each of the fifth frying was evaluated during repeated (25 times) frying experiments. Compared to other shell materials, the lowest conjugated diene formation was provided by carvacrol encapsulated with [Starch + (GA + MD, 3: 1), 1: 9]. The same antioxidant structure also lowered the peroxide and secondary oxidation products formation. This finding was also supported by TOTOX value. The addition of carvacrol to the oil in the form of microcapsules prevented the oxidation of linoleic acid significantly. L* value of the sunflower oil was superior with carvacrol encapsulated with [Starch + (GA + MD, 3: 1), 1: 9] during repeated dough frying experiments. The results obtained from frying experiments were analyzed by Principal Component Analysis (PCA) and the PCA graph evidently discriminated the differences between the applications. There was a clear discrimination between frying batches in terms of the effect of encapsulated and unencapsulated carvacrol which was added to sunflower oil or dough. It was found that the addition of carvacrol into the oil in encapsulated forms with selected 3 shell materials, was found to be superior to the others. Therefore, the use of encapsulated carvacrol as an antioxidant may be recommended in deep frying processes.
In this study, encapsulated or unencapsulated carvacrol was added to the sunflower oil and the dough and used in repeated deep frying experiments. Carvacrol (5%) was added into the mixture composed of Gum Arabic (GA), maltodextrin (MD) and modified starch and the coarse emulsion was prepared by using a high speed homogenizer. The emulsion was powdered by using spray dryer used in the experiments. The size of the particles was lower than 20 μm. Encapsulated carvacrol, which was encapsulated with 3 selected shell materials with the highest encapsulation activity, was used as antioxidant in frying experiments. Among these, the microcapsules composed of 100% GA has the highest encapsulation efficacy value (66.24%), while those of GA + MD (75:25) and [Starch + (GA + MD, 3: 1), 1: 9] were 60.8% and 62.0%, respectively. The effect of carvacrol fortification into the sunflower oil and dough, in encapsulated or unencapsulated forms, on the oxidative status of sunflower oil samples taken from each of the fifth frying was evaluated during repeated (25 times) frying experiments. Compared to other shell materials, the lowest conjugated diene formation was provided by carvacrol encapsulated with [Starch + (GA + MD, 3: 1), 1: 9]. The same antioxidant structure also lowered the peroxide and secondary oxidation products formation. This finding was also supported by TOTOX value. The addition of carvacrol to the oil in the form of microcapsules prevented the oxidation of linoleic acid significantly. L* value of the sunflower oil was superior with carvacrol encapsulated with [Starch + (GA + MD, 3: 1), 1: 9] during repeated dough frying experiments. The results obtained from frying experiments were analyzed by Principal Component Analysis (PCA) and the PCA graph evidently discriminated the differences between the applications. There was a clear discrimination between frying batches in terms of the effect of encapsulated and unencapsulated carvacrol which was added to sunflower oil or dough. It was found that the addition of carvacrol into the oil in encapsulated forms with selected 3 shell materials, was found to be superior to the others. Therefore, the use of encapsulated carvacrol as an antioxidant may be recommended in deep frying processes.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
Kaynak
WoS Q Değeri
Scopus Q Değeri
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Künye
Bağış, Ü. (2019). Enkapsüle karvakrol içeren hamurun kızartılmasında kullanılan ayçiçeği yağının oksidatif stabilitesindeki değişimin belirlenmesi. Yayınlanmış Yüksek Lisans Tezi, İnönü Üniversitesi.
