Farklı Emülgatörler Kullanılarak Oluşturulan Nanoemülsiyonların Domates Posasındaki β-Karotenin Biyoerişilebilirliğine Etkisi

Year 2021, Issue: 31, 176 - 181, 31.12.2021

Merve Tomaş

https://doi.org/10.31590/ejosat.1007976

Abstract

Domatesin endüstriyel olarak işlenmesi ile posa açığa çıkmakta ve bu posalar çevresel ve ekonomik yönlerden sorun teşkil etmektedir. Domates posası sağlık üzerine yararlı etkileri ile iyi bilinen β-karoten bileşiğini içermektedir. β-karotenin suda çözünürlüğünün düşük olması olması ve lipofilik yapısından dolayı biyoerişilebilirliği düşüktür. Bu çalışmada, sodyum kazeinat, tween 20 ve tween 80 emülfiyerleri ve mısır yağı ile nanoemülsiyonlar oluşturulup domates posası ile homojenize edilerek içerisinde bulunan β-karotenin biyoerişilebilirliğinin arttırılması amaçlanmıştır. İn vitro sindirim sonrasında emülsiyonların partikül boyutları (273-351 nm), sindirim öncesine (150-185 nm) kıyasla artış göstermiştir. Sindirim sonrasında, örneklerin toplam fenolik madde ve toplam antioksidan kapasitelerinde posaya kıyasla nanoemülsiyon ile homojenize edilmiş posa örneklerinde istatiksel olarak önemli artış tespit edilmiştir (p<0,05). β-karotenin yüzde biyoerişilebilirliği azalan sıralamaya göre sodyum kazeinat (%93) >Tween 20 (%92) > Tween 80 (%58) > posa+yağ (%11) > posa (%9) olarak bulunmuştur. İn vitro sindirim sonrasında, sodyum kazeinat ile hazırlanan nanoemülsiyon ile homojenize edilen domates posanın toplam fenolik madde miktarı, toplam antioksidan kapasitesi ve yüzde β-karoten biyoerişilebilirliği diğer emülgatörlere kıyasla en yüksek değerde bulunmuştur. Sonuç olarak, nanoemülsiyon uygulaması domates posasındaki β-karotenin biyoerişilebilirliğini arttırmıştır.

Keywords

βeta karoten, Domates posası, Nanoemülsiyon, İn vitro gastrointestinal sindirim, Toplam antioksidan kapasite

Supporting Institution

TÜBİTAK

Project Number

118O377

Thanks

Bu çalışma TÜBİTAK 3501 Programı, 118O377 nolu proje kapsamında desteklenerek yapılmıştır. Bu projenin yapılmasına olanak sağladığı için TÜBİTAK’a teşekkür ederim.

Effect of Nanoemulsions Formed Using Different Emulsifiers on the Bioaccessibility of β-Carotene in Tomato Pomace

Abstract

The tomato pulp contains a well-known beta carotene compound with positive health effects. However, the bioaccessibility of beta carotene is low due to the lipophilic structure and the poor water solubility. The aim of this study was to evaluate the effect of different emulsifiers on beta carotene from tomato pomoce bioaccessibility using an in vitro gastrointestinal digestion model. The mean particle diameter of the particles in the nanoemulsions increased after digestion (273 to 351) compared to the values prior to digestion (150 to 185 nm). After in vitro digestion, nanoemulsions caused increases in total phenolic content and total antioxidant capacity values in pomace with nanoemulsion, compared to undigested samples pomace (without nanoemulsion) (p<0.05). The sequence of the bioaccessibility of beta carotene followed the order of sodium caseinate (93%) >Tween 20 (92%) > Tween 80 (58%) > pomace+oil (11%) > pomace (9%). After in vitro digestion, the total phenolic content, total antioxidant capacity and pertencage beta carotene bioaccessibility of tomato pomace homogenized with nanoemulsion prepared by sodium caseinate were found to be the highest value compared to other emulsifiers. As a result, nanoemulsions could increase the bioaccessibility of beta carotenes in tomato pomace.

Keywords

Beta carotene, Tomato pomace, Nanoemulsion, In vitro gastrointestinal digestion, Total antioxidant capacity

Project Number

118O377

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