D vitamininin farklı enkapsülasyon teknikleri ile enkapsülasyonu
Yükleniyor...
Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, D vitamini enkapsülasyonu ultrason yöntemi ile geleneksel emülsiyon ve yüksek basınçlı homojenizatör kullanılarak pickering emülsiyon üretimi yapılmıştır. Emülsiyon üretiminde; farklı zincir uzunluğu ve doymamışlık oranına sahip üç farklı yağ (Orta zincirli yağ asidi içeren yağ (MCT), Ayçiçek ve keten tohumu yağı; %5 a/a) ve % 95 su fazı (bezelye ve mercimek proteini içeren: %0,5 a/a) kullanılmıştır. Pickering emülsiyon üretimi için bitkisel proteinlerden jel üretilerek nanoagregatlar elde edilmiş ve emülgatör olarak kullanılmışlardır. Her iki yöntemle elde edilen D vitamini (%0,01) içeren emülsiyonların fiziksel, oksidatif stabiliteleri ve D vitamini biyogeçişliliği ile serbest yağ asidi salımları karşılaştırılmıştır. Geleneksel emülsiyonlarda partikül büyüklüğü 0,205±0,00 ile 0,98±0,07 μm, partikül yükleri ise -31,2±1,27 ile -49,2±1,90 mV arasında; pickering emülsiyonlarda partikül boyutu 0,15±0,00 ile 12,6±0,26 μm, partikül yükleri ise -25,2±0,21 ile -41,2±2,40 mV arasında belirlenmiş ve fiziksel olarak stabil emülsiyonlar elde edilmiştir. Oksidatif stabilite testlerinde geleneksel ve pickering emülsiyonda; mercimek proteini ile stabilize edilen ayçicek ve keten tohumu emülsiyonlarının lipit hidroperoksit ve TBARS değerlerindeki artış aynı yağların bezelye proteini ile stabilize edilen emülsiyonlarına göre daha fazladır. Tüm pickering emülsiyonlarının PV ve TBARS değerlerindeki oluşumunun daha yavaş olduğu görülmüştür. In vitro sindirim testlerinde; pickering ve geleneksel emülsiyonlarda % SYA salınımları %53,9±1,04 ile %115,9±5,21 arasında ölçülmüş ve aralarında anlamlı bir farklılık görülmezken, pickering emülsiyonlarda D vitamini biyogeçişliliğinin yaklaşık 2 kat daha fazla olduğu gözlemlenmiştir. Sonuç olarak, iki yöntem karşılaştırıldığında geleneksel emülsiyonlara göre pickering emülsiyonlarin daha iyi oksidatif stabiliteye, kontrollü SYA salınımına ve yüksek D vitamini biyogeçişliliğine sahip olduğu belirlenmiştir.
In this study, vitamin D encapsulation was produced in conventional emulsion by ultrasound method and pickering emulsion using high pressure homogenizer. In emulsion production; three different oils with different chain lengths and unsaturation ratios (Medium-chain fatty acid containing oil (MCT), Sunflower and linseed oil; 5% w/w) and 95% water phase (containing pea and lentil protein: 0,5% w /w) was used. For the production of Pickering emulsion, gels were produced from vegetable proteins and nanoaggregates were obtained and used as emulsifiers. The physical and oxidative stability of emulsions containing vitamin D (0.01%) obtained by both methods, bioavailability of vitamin D and free fatty acid releases were compared. In conventional emulsions, particle sizes were determined between 0,205±0,00 and 0,98±0,07 μm, and particle charges were determined between -31,2±1,27 and -49,2±1,90 mV; In pickering emulsions, particle sizes were 0,15±0,00 to 12,6±0,26 μm, particle charges were -25,2±0,21 and -41,2±2,40 mV. All emulsions were physically stable. The oxidative stability in conventional and pickering emulsions; the increase in hydroperoxide and TBARS values of sunflower seed and flaxseed emulsions stabilized with lentil protein is higher than that of the same oil emulsions stabilized with pea protein. The formation of all pickering emulsions in PV and TBARS values were observed to be slower. In in vitro digestion test; while %FFA emulsions in pickering and conventional emulsions were measured between %53,9±1,04 and %115,9±5,21 and no significant difference was found between them, in pickering emulsions, bioavailability of vitamin D was observed to be approximately 2 times higher. As a result, when compared, it was determined that pickering emulsions had better oxidative stability, controlled FFA release and higher vitamin D bioavailability than conventional emulsions.
In this study, vitamin D encapsulation was produced in conventional emulsion by ultrasound method and pickering emulsion using high pressure homogenizer. In emulsion production; three different oils with different chain lengths and unsaturation ratios (Medium-chain fatty acid containing oil (MCT), Sunflower and linseed oil; 5% w/w) and 95% water phase (containing pea and lentil protein: 0,5% w /w) was used. For the production of Pickering emulsion, gels were produced from vegetable proteins and nanoaggregates were obtained and used as emulsifiers. The physical and oxidative stability of emulsions containing vitamin D (0.01%) obtained by both methods, bioavailability of vitamin D and free fatty acid releases were compared. In conventional emulsions, particle sizes were determined between 0,205±0,00 and 0,98±0,07 μm, and particle charges were determined between -31,2±1,27 and -49,2±1,90 mV; In pickering emulsions, particle sizes were 0,15±0,00 to 12,6±0,26 μm, particle charges were -25,2±0,21 and -41,2±2,40 mV. All emulsions were physically stable. The oxidative stability in conventional and pickering emulsions; the increase in hydroperoxide and TBARS values of sunflower seed and flaxseed emulsions stabilized with lentil protein is higher than that of the same oil emulsions stabilized with pea protein. The formation of all pickering emulsions in PV and TBARS values were observed to be slower. In in vitro digestion test; while %FFA emulsions in pickering and conventional emulsions were measured between %53,9±1,04 and %115,9±5,21 and no significant difference was found between them, in pickering emulsions, bioavailability of vitamin D was observed to be approximately 2 times higher. As a result, when compared, it was determined that pickering emulsions had better oxidative stability, controlled FFA release and higher vitamin D bioavailability than conventional emulsions.
Açıklama
Anahtar Kelimeler
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Avci, Ş. N. (2023). D vitamininin farklı enkapsülasyon teknikleri ile enkapsülasyonu. Yayınlanmış Yüksek Lisans Tezi. İnönü Üniversitesi, Malatya.
