Su içinde yağ emülsiyonlarında zencefil enkapsülasyonu
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Dosyalar
Tarih
2023
Yazarlar
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Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada %5 keten tohumu yağı (100 mg/g yağ zencefil içeren ve içermeyen) ve % 95 su fazı (%1 Gam Arabik, Quillaja Saponin, Whey Protein içeren) kullanılarak yüksek basınçlı homojenizatör ile su içinde yağ emülsiyonları oluşturulmuştur. Zencefilin yağ fazına ilave edilerek 4 ° C`de 24 saat karıştırılması ve ayrıca hazırlanan emülsiyonlara zencefil katı-lıp 2 saat karıştırılması şeklinde emülsiyonlar iki ayrı formda hazırlanmıştır. Çalışmanın ilk kısmında emülsiyonların fiziksel stabiliteleri pH değişimi, sıcaklık artışı, iyonik şiddet etkisi analizleri yardımıyla belirlenmiştir. Daha sonra emülsiyonların oksidatif stabiliteleri depo-lama boyunca 37 ⁰ C sıcaklıkta 24 gün bekletilerek Peroksit değeri (PV) ve TBA Sayısı analizleri yapılmıştır. Emülsiyonların partikül boyutları 0,200 µm ile 0,380 µm arasında ve partikül boyutu sıralaması GA˃WP˃QS şeklindedir. Emülsiyonların partikül yükleri -36,8 mV ile -72,3 mV arasındır. Partikül yükleri bakımında sıralama ise GA˃WP˃QS şeklinde-dir. Emülsiyonlar oksidatif stabilite yönünden incelendiğinde her 3 emülsiyonun da kontrol grubuna kıyasla peroksit değerlerinin çok daha düşük olduğu ve oksidatif yönden daha stabil oldukları belirlenmiştir. Tüm emülsiyonlarda TBARS değerlerinin de lipid peroksit oluşumuna benzer şekilde ancak daha hızlı artış gösterdiği tespit edilmiştir. Zencefilin ken-dine has tat, koku ve aromasının emülsiyon oluşturma yöntemi ile değişimi Gaz-Kütle spektromotografisi (GC-MS) ile analizlenmiştir. Analiz sonucuna göre zencefile ait karakte-ristik uçucu bileşenlerin absorplandığı belirlenmiştir. Çalışma neticesinde zencefil, keten tohumu yağı ve doğal sürfaktanlar (GA, WP, QS) kullanılarak fiziksel ve kimyasal yönden başarılı emülsiyonlar oluşturulmuştur. Sonuç olarak toz hale getirilmiş zencefilin emülsiyon oluşturmak suretiyle enkapsüle edilmesinin zencefilin biyoaktif bileşenlerini koruduğu, fi-ziksel yapıyı olumlu etkilediği, zencefilin kendine has tat, koku ve aromasını maskelediği aynı zamanda emülsiyonun yağ fazı olan keten tohumu yağının oksidatif stabilitesini arttır-dığı belirlenmiştir. Bu çalışmada elde edilen veriler zencefil içeren gıda ürünleri tasarımları-na katkı sağlayacaktır.
In this study, oil-in-water emulsions were prepared with a high pressure homogeni-zer using 5% linseed oil (100 mg/g oil with and without ginger) and 95% water phase (con-taining 1% Gam Arabic, Quillaja Saponin, Whey Protein). The emulsions were prepared in two different forms by adding ginger to the oil phase and stirring at 4°C for 24 hours and also by adding ginger to the prepared emulsions and stirring for 2 hours. In the first part of the study, the physical stability of the emulsions was determined with the help of pH chan-ge, temperature increase, ionic strength effect analysis. Then, the oxidative stability of the emulsions was analyzed by Peroxide value (PV) and TBA Number by keeping them at 37 ⁰ C for 24 days during storage. The particle sizes of the emulsions were between 0.200 µm and 0.380 µm and the particle size order was GA˃WP˃QS. The particle charges of the emulsions were between -36.8 mV and -72.3 mV. The order in terms of particle loads is GA˃WP˃QS. When the emulsions were analyzed in terms of oxidative stability, it was determined that all 3 emulsions had much lower peroxide values and were more oxidatively stable compared to the control group. In all emulsions, TBARS values were found to incre-ase similarly to lipid peroxide formation but more rapidly. The changes in the specific taste, odor and aroma of ginger with emulsion formation method were analyzed by Gas-Mass spectromotography (GC-MS). According to the results of the analysis, it was determined that the characteristic volatile components of ginger were absorbed. As a result of the study, physically and chemically successful emulsions were formed using ginger, linseed oil and natural surfactants (GA, WP, QS). As a result, it was determined that encapsulation of powdered ginger by forming emulsions preserved the bioactive components of ginger, posi-tively affected the physical structure, masked the unique taste, odor and aroma of ginger, and at the same time increased the oxidative stability of linseed oil, the oil phase of the emulsion. The data obtained in this study will contribute to the design of food products containing ginger.
In this study, oil-in-water emulsions were prepared with a high pressure homogeni-zer using 5% linseed oil (100 mg/g oil with and without ginger) and 95% water phase (con-taining 1% Gam Arabic, Quillaja Saponin, Whey Protein). The emulsions were prepared in two different forms by adding ginger to the oil phase and stirring at 4°C for 24 hours and also by adding ginger to the prepared emulsions and stirring for 2 hours. In the first part of the study, the physical stability of the emulsions was determined with the help of pH chan-ge, temperature increase, ionic strength effect analysis. Then, the oxidative stability of the emulsions was analyzed by Peroxide value (PV) and TBA Number by keeping them at 37 ⁰ C for 24 days during storage. The particle sizes of the emulsions were between 0.200 µm and 0.380 µm and the particle size order was GA˃WP˃QS. The particle charges of the emulsions were between -36.8 mV and -72.3 mV. The order in terms of particle loads is GA˃WP˃QS. When the emulsions were analyzed in terms of oxidative stability, it was determined that all 3 emulsions had much lower peroxide values and were more oxidatively stable compared to the control group. In all emulsions, TBARS values were found to incre-ase similarly to lipid peroxide formation but more rapidly. The changes in the specific taste, odor and aroma of ginger with emulsion formation method were analyzed by Gas-Mass spectromotography (GC-MS). According to the results of the analysis, it was determined that the characteristic volatile components of ginger were absorbed. As a result of the study, physically and chemically successful emulsions were formed using ginger, linseed oil and natural surfactants (GA, WP, QS). As a result, it was determined that encapsulation of powdered ginger by forming emulsions preserved the bioactive components of ginger, posi-tively affected the physical structure, masked the unique taste, odor and aroma of ginger, and at the same time increased the oxidative stability of linseed oil, the oil phase of the emulsion. The data obtained in this study will contribute to the design of food products containing ginger.
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Yelmer Baycan, N. (2023). Su içinde yağ emülsiyonlarında zencefil enkapsülasyonu. Yayınlanmış Yüksek Lisans Tezi. İnönü Üniversitesi, Malatya.
