Işkın bitkisinden (Rheum ribes) elde edilen sulu ekstraktların mikroenkapsülasyonu
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, ışkın kökünden elde edilen sulu ekstrakt elektrostatik ekstrüzyon ve melt dispersiyon olmak üzere 2 farklı teknikle enkapsüle edilmiştir. Her bir enkapsülasyon tekniğinde farklı kaplama materyalleri ve farklı işlem parametreleri çalışılmış ve elde edilen kapsüllerin karakterizasyonu gerçekleştirilmiştir. Elektrostatik ekstrüzyon tekniği ile enkapsülasyonda kaplama materyali olarak farklı konsantrasyonlarda (%3,5 ve %4,5 ağırlık/hacim) sodyum aljinat kullanılarak 120 dk'lık jelasyon süresinde hidrojel mikrokapsüller elde edilmiştir. Melt dispersiyon tekniğinde ise kaplama materyali olarak karnauba vaks kullanılarak farklı emülsiyon sürelerinde (5 ve 10 dk) kapsüller oluşturulmuştur. Kaplama materyallerinin ve uygulanan bazı işlem parametrelerinin enkapsülasyon etkinliği üzerine etkileri araştırılmış ve kapsüllerde çözünebilirlik, su aktivitesi, nem, renk, toplam fenolik madde, antiradikal ve antimikrobiyal aktivite düzeyleri araştırılmıştır. Elektrostatik ekstrüzyon tekniğinde enkapsülasyon etkinliklerinin %33,00-50,00 arasında, melt dispersiyon tekniğinde ise %11,00-13,00 arasında olduğu saptanmıştır. En yüksek etkinliğin kaplama materyali olarak sodyum aljinat kullanılarak elde edilen partiküllere ait olduğu tespit edilmiştir. Kaplama materyali konsantrasyonu ve homojenizasyon süresindeki artışın ise %EE'yi arttırdığı saptanmıştır (p<0.05). Folin-Ciocalteu tekniği ile toplam fenolik madde miktarı spektrofotometrik olarak değerlendirilmiştir. Antioksidan kapasite ABTS ve DPPH analizleriyle analiz edilmiştir. Işkın kökü ekstraktı yüklü mikrokapsüllerdeki toplam fenolik madde miktarı 47,65-208,25 mg GAE/g aralığında tespit edilmiştir. ABTS testinde ekstrakt yüklü mikrokapsüllerin antioksidan aktivitesi 5,69-11,74 mg Troloks/g aralığında iken DPPH testinde antioksidan aktivite 107,85-447,75 mg Troloks/g aralığında bulunmuştur. Antimikrobiyal aktivite testinde herhangi bir inhibisyon gözlenmemiştir. Elde edilen veriler incelenmiş ve gıda endüstrisinde kullanım için çalışmanın farklı işlem parametreleri kullanılarak geliştirilmesi gerektiği düşünülmüştür.
In this study, the aqueous extract obtained from rhubarb root was encapsulated with 2 different techniques: Electrostatic extrusion and melt dispersion. In each encapsulation technique, different coating materials and different process parameters were studied, and the capsules were characterized. In encapsulation by electrostatic extrusion technique hydrogel microcapsules were obtained in gelation time of 120 minute by using sodium alginate at different concentrations (3,5% and 4,5% (w/v)) as a coating material. In the melt dispersion technique, by using carnauba wax as coating material, capsules were created with different emulsion times (5 min and 10 min). The effects of coating materials and some applied process parameters on the encapsulation efficiency were investigated and solubility, water activity, moisture, color, total phenolic component, antioxidant and antimicrobial activity levels were investigated on the capsules. It was detected that the encapsulation efficiency was between 33,00-50,00% in the electrostatic extrusion technique and between 11,00%-13,00% in the melt dispersion technique. It was determined that the highest encapsulatıon activity belonged to the particles obtained by using sodium alginate as the coating material. The increase in the coating material concentration and homogenization time increased the %EE (p<0.05). Total phenolic substance was evaluated spectrophotometrically using the Folin-Ciocalteu method. The total amount of phenolic substances in microcapsules loaded with rhubarb root extract was detected in the range of 47.65-208.25 mg GAE/g. Antioxidant capacity analyzed by ABTS and DPPH assays. In the ABTS test, the antioxidant activity of the extract-loaded microcapsules was found to be in the range of 5.69-11.74 mg Trolox/g, while in the DPPH test, the antioxidant activity was found to be in the range of 107.85-447.75 mg Trolox/g. No inhibition was observed in the antimicrobial activity test. The obtained data were examined and it was thought that the study should be developed using different process parameters for use in the food industry.
In this study, the aqueous extract obtained from rhubarb root was encapsulated with 2 different techniques: Electrostatic extrusion and melt dispersion. In each encapsulation technique, different coating materials and different process parameters were studied, and the capsules were characterized. In encapsulation by electrostatic extrusion technique hydrogel microcapsules were obtained in gelation time of 120 minute by using sodium alginate at different concentrations (3,5% and 4,5% (w/v)) as a coating material. In the melt dispersion technique, by using carnauba wax as coating material, capsules were created with different emulsion times (5 min and 10 min). The effects of coating materials and some applied process parameters on the encapsulation efficiency were investigated and solubility, water activity, moisture, color, total phenolic component, antioxidant and antimicrobial activity levels were investigated on the capsules. It was detected that the encapsulation efficiency was between 33,00-50,00% in the electrostatic extrusion technique and between 11,00%-13,00% in the melt dispersion technique. It was determined that the highest encapsulatıon activity belonged to the particles obtained by using sodium alginate as the coating material. The increase in the coating material concentration and homogenization time increased the %EE (p<0.05). Total phenolic substance was evaluated spectrophotometrically using the Folin-Ciocalteu method. The total amount of phenolic substances in microcapsules loaded with rhubarb root extract was detected in the range of 47.65-208.25 mg GAE/g. Antioxidant capacity analyzed by ABTS and DPPH assays. In the ABTS test, the antioxidant activity of the extract-loaded microcapsules was found to be in the range of 5.69-11.74 mg Trolox/g, while in the DPPH test, the antioxidant activity was found to be in the range of 107.85-447.75 mg Trolox/g. No inhibition was observed in the antimicrobial activity test. The obtained data were examined and it was thought that the study should be developed using different process parameters for use in the food industry.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
