Yeşil çay (Camellia sinensis) ekstraktlarının farklı tekniklerle enkapsülasyonu
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, yeşil çaydan elde edilen sulu ekstrakt püskürtmeli kurutma, elektrostatik ekstrüzyon, katı lipit nanopartikül olmak üzere 3 farklı teknikle enkapsüle edilmiştir. Her bir enkapsülasyon tekniğinde farklı kaplama materyalleri ve farklı işlem parametreleri çalışılmış ve elde edilen kapsüllerin karakterizasyonu gerçekleştirilmiştir. Püskürtmeli kurutma ile enkapsülasyonda kaplama materyali olarak %20 ve %40 (%w/v) konsantrasyonlarda maltodekstrin ve nişasta kullanılarak 120˚C ve 140˚C giriş sıcaklıklarında mikrokapsüller elde edilmiştir. Elektrostatik ekstrüzyon tekniği ile enkapsülasyonda kaplama materyali olarak farklı konsantrasyonlarda (%3.5 ve %4.5, kütle/hacim) sodyum aljinat kullanılarak 30 ve 60 dk'lık jelasyon sürelerinde hidrojel mikroboncuklar elde edilmiştir. Katı lipit nanopartikül tekniğinde ise kaplama materyali olarak karnauba vaks ve balmumu kullanılarak farklı emülsiyon elde etme sürelerinde (5 ve 10 dk) ve farklı ekstrakt miktarları ile (15 ve 30 mL) kapsüller oluşturulmuştur. Kaplama materyallerinin ve uygulanan bazı işlem parametrelerinin enkapsülasyon etkinliği üzerine etkileri araştırılmış ve kapsüllerde yığın yoğunluğu, çözünebilirlik, partikül boyutu, SEM, su aktivitesi, nem, renk, antioksidan aktivite, termal stabilite analizleri gerçekleştirilmiştir. Ayrıca mikrokapsüllerin gastrointestinal sistem boyunca stabilitesi de in vitro sindirim modeli ile araştırılmıştır. Püskürtmeli kurutma tekniğinde enkapsülasyon veriminin %35.19-89.28 arasında olduğu, elektrostatik ekstrüzyon tekniğinde enkapsülasyon etkinliklerinin %38.93-78.32 arasında, SLN-melt dispersiyon tekniğinde ise %30.38-52.71 arasında olduğu tespit edilmiştir. En yüksek verimin kaplama materyali olarak MD kullanılarak elde edilen partiküllere ait olduğu saptanmıştır. Kaplama materyali konsantrasyonu ve jelasyon süresindeki artışın ise %EE'yi arttırdığı tespit edilmiştir (P<0.05). Püskürtmeli kurutma, elektrostatik ekstrüzyon ve SLN-melt dispersiyon teknikleri ile elde edilen partiküllerin boyutlarınının sırasıyla 8.44-30.80 µm, 362.90-406.13 µm ve 0.31-119.19 µm arasında olduğu, MD ile elde edilen mikropartiküllerin yüzey ağırlıklı ortalama çaplarının NŞ'ye nazaran daha düşük olduğu tespit edilmiştir. Kaplama materyali konsantrasyonu ve jelasyon süresindeki artışın ise hidrojel mikroboncukların çaplarını arttırdığı saptanmıştır. Enkapsüle örneklerde termal degradasyonunun başladığı sıcaklıkların her üç teknikte de ~200°C ve üzerinde olduğu belirlenmiştir. Her üç teknik için de mikropartiküllerin biyoerişilebilirlik yüzdelerinin (%78.29-91.03) enkapsüle olmayan örneğe kıyasla (%69.13) daha yüksek olduğu tespit edilmiştir. Bu çalışmadan elde edilen sonuçlara göre; elde edilen kapsüllerin her üç metotta da mikron boyutta olduğu (0.31-406.13 µm), tekniğe ve kullanılan kaplama materyaline bağlı olarak mikrokapsüllerin farklı karakteristik özelliklere sahip olduğu görülmüştür. Ayrıca her üç teknikle de elde edilen mikrokapsüllerin enkapsüle olmayan yeşil çay ekstraktına kıyasla gastrointestinal sistem boyunca korunduğu belirlenmiştir. Bunun yanında enkapsülasyonun ekstraktların termal stabilitesini arttırdığı ve bu sayede birçok gıda işleme prosesinde kullanıma daha elverişliği olduğu ortaya konulmuştur.
In this study, the aqueous extract obtained from green tea was encapsulated with 3 different techniques: Spray drying, electrostatic extrusion, solid lipid nanoparticle. In each encapsulation technique, different coating materials and different process parameters were studied, and the capsules were characterized. In encapsulation by spray drying, microcapsules were obtained at 120˚C and 140˚C inlet temperatures by using maltodextrin and starch at 20% and 40% (w/v) concentrations as coating material. In encapsulation by electrostatic extrusion technique hydrogel microbeads were obtained in gelation times of 30 and 60 minutes by using sodium alginate at different concentrations (3.5% and 4.5% (w/v)) as a coating material. In the solid lipid nanoparticle technique, by using carnauba wax and beeswax as coating material, capsules were formed with different emulsion acquisition times (5 min and 10 min) and with different extract amounts (15 mL and 30 mL). The effects of coating materials and some applied process parameters on the encapsulation efficiency were investigated and bulk density, solubility, particle size, SEM, water activity, moisture, color, antioxidant activity, thermal stability analyzes were performed on the capsules. In addition, the stability of the microcapsules throughout the gastrointestinal tract was investigated with in vitro digestion model. It was determined that the encapsulation yield was between 35.19-89.28% in the spray drying technique, the encapsulation efficiency was between 38.93-78.32% in the electrostatic extrusion technique, and between 30.38%-52.71% in the SLN-melt dispersion technique. It was determined that the highest yield belonged to the particles obtained by using MD as the coating material. The increase in the coating material concentration and gelation time increased the %EE (P<0.05). The sizes of the particles obtained by spray drying, electrostatic extrusion and SLN-melt dispersion techniques are between 8.44-30.80 µm, 362.90-406.13 µm and 0.31-119.19 µm, respectively and the surface weighted average diameters of the microparticles obtained by MD compared to NS was found to be lower. It was determined that the increase in coating material concentration and gelation time increased the diameters of the hydrogel microbeads. It was determined that the temperatures at which thermal degradation started in the encapsulated samples were ~200°C and above in all three techniques. For all three techniques, the percentage of bioaccessibility of microparticles (78.29-91.03%) was found to be higher than the non-encapsulated sample (69.13%). According to the results obtained from this study; it was observed that the obtained capsules were in micron size (0.31-406.13 µm) in all three methods and the microcapsules had different characteristics depending on the technique and the coating material used. In addition, it was determined that the microcapsules obtained by all three techniques were preserved throughout the gastrointestinal tract compared to the non-encapsulated green tea extract. In addition, it has been demonstrated that encapsulation increases the thermal stability of the extracts, making it more suitable for use in many food processing processes.
In this study, the aqueous extract obtained from green tea was encapsulated with 3 different techniques: Spray drying, electrostatic extrusion, solid lipid nanoparticle. In each encapsulation technique, different coating materials and different process parameters were studied, and the capsules were characterized. In encapsulation by spray drying, microcapsules were obtained at 120˚C and 140˚C inlet temperatures by using maltodextrin and starch at 20% and 40% (w/v) concentrations as coating material. In encapsulation by electrostatic extrusion technique hydrogel microbeads were obtained in gelation times of 30 and 60 minutes by using sodium alginate at different concentrations (3.5% and 4.5% (w/v)) as a coating material. In the solid lipid nanoparticle technique, by using carnauba wax and beeswax as coating material, capsules were formed with different emulsion acquisition times (5 min and 10 min) and with different extract amounts (15 mL and 30 mL). The effects of coating materials and some applied process parameters on the encapsulation efficiency were investigated and bulk density, solubility, particle size, SEM, water activity, moisture, color, antioxidant activity, thermal stability analyzes were performed on the capsules. In addition, the stability of the microcapsules throughout the gastrointestinal tract was investigated with in vitro digestion model. It was determined that the encapsulation yield was between 35.19-89.28% in the spray drying technique, the encapsulation efficiency was between 38.93-78.32% in the electrostatic extrusion technique, and between 30.38%-52.71% in the SLN-melt dispersion technique. It was determined that the highest yield belonged to the particles obtained by using MD as the coating material. The increase in the coating material concentration and gelation time increased the %EE (P<0.05). The sizes of the particles obtained by spray drying, electrostatic extrusion and SLN-melt dispersion techniques are between 8.44-30.80 µm, 362.90-406.13 µm and 0.31-119.19 µm, respectively and the surface weighted average diameters of the microparticles obtained by MD compared to NS was found to be lower. It was determined that the increase in coating material concentration and gelation time increased the diameters of the hydrogel microbeads. It was determined that the temperatures at which thermal degradation started in the encapsulated samples were ~200°C and above in all three techniques. For all three techniques, the percentage of bioaccessibility of microparticles (78.29-91.03%) was found to be higher than the non-encapsulated sample (69.13%). According to the results obtained from this study; it was observed that the obtained capsules were in micron size (0.31-406.13 µm) in all three methods and the microcapsules had different characteristics depending on the technique and the coating material used. In addition, it was determined that the microcapsules obtained by all three techniques were preserved throughout the gastrointestinal tract compared to the non-encapsulated green tea extract. In addition, it has been demonstrated that encapsulation increases the thermal stability of the extracts, making it more suitable for use in many food processing processes.
Açıklama
Anahtar Kelimeler
Ekstrüzyon, Enkapsülasyon
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Tay, S. (2022). Yeşil çay (Camellia sinensis) ekstraktlarının farklı tekniklerle enkapsülasyonu. İnönü Üniversitesi, Malatya.
