Kayısı çekirdeği oleozomlarının üretimi, karakterizasyonu ve mayonez formülasyonunda kullanılabilirliğinin araştırılması
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Tarih
2025
Yazarlar
Dergi Başlığı
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Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bitkisel kaynaklarda yağ doğal emülsifiye halde protein-fosfolipit tabakası ile stabilize edilmiş olarak bulunmakta ve bu doğal form "oleozom" olarak adlandırılmaktadır. Oleozomların doğal emülsiyon veya krema halinde ekstraksiyonu ile gıdalarda kullanımına dair birçok avantajı bulunmaktadır. Bu tez çalışması kapsamında oleozom ekstraksiyonu için materyal olarak kayısı çekirdekleri kullanılmış ve kayısı çekirdeklerinden oleozom ekstraksiyonu süreci Yanıt Yüzey Yöntemi kullanılarak optimize edilmiştir. Bu amaçla farklı parametreler (pH: 8-11, su miktarı: 400-1000 mL ve karıştırma süresi: 0-60 dk) ve yanıt olarak etkinlik değeri baz alınarak Box-Behnken deney dizaynı oluşturulmuştur. Önerilen 17 deneme gerçekleştirilmiş ve elde edilen sonuçlar ile optimizasyon çalışması yapılmıştır. Optimum koşullarda üretilen oleozom, çeşitli özellikler bakımından karakterize edilmiştir. Oleozomdaki yağ içeriği ve başlangıç çekirdekteki yağ içeriğinin oranlanması ile elde edilen verim değeri %56.59 olarak belirlenmiştir. Yağ miktarı %84.88; protein miktarı %1.40 ve nem miktarı ise %14.15 olarak belirlenmiştir. Yağ asidi bileşimi açısından serbest haldeki kayısı çekirdeği yağı ile oleozom arasında farklılık saptanmamıştır. Soğuk preslenmiş kayısı çekirdeği yağı (kontrol) ve oleozomu 60 °C'de 24 gün oksidasyona bırakılmış ve 0, 8, 16 ve 24. günlerde oksidasyon testleri gerçekleştirilmiştir. Elde edilen sonuçlara göre, oleozom formunun oksidatif dayanımının serbest haldeki kayısı çekirdeği yağına göre daha iyi olduğu tespit edilmiştir (P?0.05). Çalışmanın sonraki aşamasında ise oleozom formunun mayonez formülasyonunda kullanılabilirliğinin araştırılması amacıyla kontrol olarak kayısı çekirdeği yağından üretilen mayonez ve ticari bir mayonez kullanılmıştır. Oleozomlu mayonezler yumurtalı ve yumurtasız olarak 2 farklı şekilde hazırlanmış ve bu 4 farklı mayonez grubu 4 °C ve 25 °C'de 3 ay depolanmıştır. Belirli depolama aşamalarında (0, 1, 2 ve 3. ay) örneklerin peroksit, p-anisidin, TOTOX değerleri, serbest yağ asitliği, tokoferol bileşimi, renk değerleri belirlenmiş ve reolojik ölçümleri gerçekleştirilmiştir. Depolama öncesinde örneklerin pH ölçümleri ve duyusal değerlendirmeleri yapılmıştır. Elde edilen sonuçlar oleozom formunun başarılı bir şekilde mayonez formülasyonuna dahil edilebileceğini ve oleozomlu mayonezlerin oksidatif stabilitesinin kontrol örneğine göre daha iyi (P?0.05) olduğu tespit edilmiştir. Tüm mayonez gruplarının reolojik olarak mayonez özelliklerini gösterdiği ve oleozomlu mayonezlerin ticari mayoneze daha yakın olduğu tespit edilmiştir.
In plant sources, the oil is naturally emulsified and stabilised with a protein-phospholipid layer and this natural form is called 'oleosome'. There are many advantages of using oleosomes in foods by natural emulsion or cream extraction. In this thesis, apricot kernels were used as material for oleosome extraction and the process of oleosome extraction from apricot kernels was optimised using Response Surface Methodology. For this purpose, Box-Behnken experimental design was created based on different parameters (pH: 8-11, water amount: 400-1000 mL and stirring time: 0-60 min) and efficiency value as a response. The proposed 17 experiments were carried out and optimisation study was performed with the results obtained. The oleosomes produced under optimum conditions were characterised for various properties. The yield value obtained by the ratio of the oil content in the oleosome and the oil content in the initial kernel was determined as 56.59%. Oil content was 84.88%, protein content was 1.40% and moisture content was 14.15%. There was no difference between free apricot kernel oil and oleosome in terms of fatty acid composition. Cold pressed apricot kernel oil (control) and oleosome were oxidised at 60 °C for 24 days and oxidation tests were performed on days 0, 8, 16 and 24. According to the results obtained, it was determined that the oxidative resistance of the oleosome form was better than the free apricot kernel oil (P?0.05). In the next stage of the study, mayonnaise produced from apricot kernel oil and a commercial mayonnaise were used as controls to investigate the usability of the oleosome form in mayonnaise formulation. Oleosome mayonnaises were prepared in 2 different ways as with and without eggs and these 4 different mayonnaise groups were stored at 4 °C and 25 °C for 3 months. At certain storage stages (0, 1, 2 and 3 months), peroxide, p-anisidine, TOTOX values, free fatty acidity, tocopherol composition, colour values of the samples were determined and rheological measurements were performed. Before storage, pH measurements and sensory evaluations of the samples were performed. The results showed that the oleosome form can be successfully incorporated into mayonnaise formulation and the oxidative stability of oleosome mayonnaises was better (P?0.05) than the control sample. It was determined that all mayonnaise groups showed mayonnaise properties rheologically and oleosome mayonnaises were closer to commercial mayonnaise.
In plant sources, the oil is naturally emulsified and stabilised with a protein-phospholipid layer and this natural form is called 'oleosome'. There are many advantages of using oleosomes in foods by natural emulsion or cream extraction. In this thesis, apricot kernels were used as material for oleosome extraction and the process of oleosome extraction from apricot kernels was optimised using Response Surface Methodology. For this purpose, Box-Behnken experimental design was created based on different parameters (pH: 8-11, water amount: 400-1000 mL and stirring time: 0-60 min) and efficiency value as a response. The proposed 17 experiments were carried out and optimisation study was performed with the results obtained. The oleosomes produced under optimum conditions were characterised for various properties. The yield value obtained by the ratio of the oil content in the oleosome and the oil content in the initial kernel was determined as 56.59%. Oil content was 84.88%, protein content was 1.40% and moisture content was 14.15%. There was no difference between free apricot kernel oil and oleosome in terms of fatty acid composition. Cold pressed apricot kernel oil (control) and oleosome were oxidised at 60 °C for 24 days and oxidation tests were performed on days 0, 8, 16 and 24. According to the results obtained, it was determined that the oxidative resistance of the oleosome form was better than the free apricot kernel oil (P?0.05). In the next stage of the study, mayonnaise produced from apricot kernel oil and a commercial mayonnaise were used as controls to investigate the usability of the oleosome form in mayonnaise formulation. Oleosome mayonnaises were prepared in 2 different ways as with and without eggs and these 4 different mayonnaise groups were stored at 4 °C and 25 °C for 3 months. At certain storage stages (0, 1, 2 and 3 months), peroxide, p-anisidine, TOTOX values, free fatty acidity, tocopherol composition, colour values of the samples were determined and rheological measurements were performed. Before storage, pH measurements and sensory evaluations of the samples were performed. The results showed that the oleosome form can be successfully incorporated into mayonnaise formulation and the oxidative stability of oleosome mayonnaises was better (P?0.05) than the control sample. It was determined that all mayonnaise groups showed mayonnaise properties rheologically and oleosome mayonnaises were closer to commercial mayonnaise.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
