ZERDEÇALIN SU İLE EKSTRAKSİYONUNDA ULTRASES İŞLEMİNİN ETKİSİ VE ELDE EDİLEN EKSTRAKTIN PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON KOŞULLARININ OPTİMİZASYONU

Abstract

Bu çalışmada, ülkemizde yetiştirilen zerdeçal rizomlarından fenolik madde ekstraksiyonunda ultrases desteğinin ekstraksiyon süre ve sıcaklığına etkisi araştırılmış, zerdeçal ekstraktının püskürterek kurutma yöntemi ile enkapsülasyonunda bazı işlem parametrelerinin optimizasyonu gerçekleştirilmiştir. Toplam fenolik bileşen miktarının belirlenebilmesi amacıyla geleneksel ekstraksiyon üç farklı sıcaklık (55, 75 ve 95°C) ve dört farklı sürede (15, 30, 45 ve 60 dak.) gerçekleştirilirken, ultrases destekli ekstraksiyon ise; 25°C sıcaklıkta, altı farklı sürede (0.5, 1, 2, 3, 4 ve 5 dak.) gerçekleştirilmiştir. Toplam fenolik madde miktarının en yüksek miktarda (1436.68 mg GAE/100 g KM) elde edildiği koşullarda (ultrases destekli, 25°C ve 2 dak.) üretilen zerdeçal ekstraktı maltodekstin ve modifiye nişasta kullanılarak püskürterek kurutma yöntemiyle enkapsüle edilmiş, toplam fenolik madde miktarı, kurutma verimi, Carr indeks, Hue açısı ve çözünürlük değerleri kullanılarak optimum işlem şartları belirlenmiştir. Taşıyıcı materyal olarak %15 maltodekstrin ve %5 modifiye nişasta karışımının kullanılmasıyla 156°C hava giriş sıcaklığında gerçekleştirilen işlem, optimum enkapsülasyon koşulu olarak belirlenmiştir.

Keywords

• Zerdeçal (Curcuma longa L.)
• ultrases
• ekstraksiyon
• püskürterek kurutma
• toplam fenolik içeriği

INFLUENCE OF ULTRASOUND TREATMENT ON TURMERIC AQUEOUS EXTRACTION AND OPTIMIZATION OF THE SPRAY DRYING CONDITIONS FOR ENCAPSULATION OF THE OBTAINED EXTRACT

Abstract

In this study, the effect of ultrasound assisted extraction on time and temperature for phenolic extraction from turmeric rhizomes grown in our country was investigated, and some process parameters were optimized in the encapsulation of turmeric extract by spray drying method. For this purpose, conventional extraction at three different temperatures (55, 75 and 95ºC) and four different times (15, 30, 45 and 60 min.), ultrasound assisted extraction at 25 °C in six different times (0.5, 1, 2, 3, 4 and 5 min.) was performed to determine the total amount of pheolic substance in the extracts. Turmeric extract, obtained under conditions (ultrasound assisted, 25°C and 2 min.) with the highest amount of total phenolic substance (1436.68 mg GAE/100 g DM), was encapsulated by spray drying method using maltodextin and modified starch, and optimum processing conditions were determined by using total phenolic content, drying yield, Carr index, Hue angle and solubility values. Mixture of 15% maltodextrin and 5% modified starch as carrier material, also 156°C air inlet temperature was determined as optimum conditions.

Keywords

• Turmeric (Curcuma longa L.)
• ultrasound
• extraction
• spray drying
• total phenolic content

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