BERGAMUT UÇUCU YAĞININ ARAP ZAMKI VE MALTODEKSTRİN KARIŞIMLARI KULLANILARAK MİKROENKAPSÜLASYONU: UÇUCU YAĞ BİLEŞENLERİNİN STABİLİTE VE SALINIM ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Bergamut uçucu yağı, gıda, içecek, şekerleme ve kozmetik endüstrilerinde kullanımı olan değeri yüksek olan bir uçucu yağdır. Yüksek uçuculuğu ve çevresel etkilere karşı duyarlılığı nedeniyle, bergamut uçucu yağının raf ömrü boyunca stabilitesini korumak için koruyucu önlemler alınması gerekmektedir. Bu çalışmanın amacı, farklı taşıyıcı materyallerle kapsüllenmesi, ve bu materyallerin mikrokapsüllerde ürün verimi, kapsülleme verimi, fiziksel ve kimyasal özellikler üzerine etkilerinin incelenmesidir. Bu amaçla, farklı konsantrasyonlarda (100: 0, 0: 100, 25:75, 75:25, 40:60, 60:40)  arap zamkı ve maltodekstrin (DE 12) kullanılarak bergamut uçucu yağı kapsüllenmiştir. Elde edilen bergamut uçucu yağı mikrokapsüllerinin fiziksel ve kimyasal (terpenoid kompozisyonu) özellikleri değerlendirilmiştir. Ayrıca, mikrokapsüller 25°C'de 20 gün boyunca depolanmış ve depolamadan sonra önemli uçucu yağ bileşenlerinin  içeriği ve stabilitesi belirlenmiştir. Emülsiyonlarda, maltodekstrin oranı arttığında ürün verimi artmıştır ancak arap zamkı, uçucu yağ bileşiminin daha iyi korunmasını sağlamıştır. 

Keywords

• Bergamut (Citrus bergamia),kabuk uçucu yağı,kapsülleme,arap zamkı,maltodekstrin,püskürterek kurutma,aroma

MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS

Abstract

Bergamot peel essential oil is a high value product which can be used in food, beverage, confectionary, and cosmetic industries. Bergamot essential oil has high volatility, so it could be easily affected by environmental factors so it should be protected with further techniques to increase its shelf-life. The aim of this study was to examine the effect of different wall material compositions on the product yield, encapsulation efficiency, physical and chemical properties of encapsulated oil powders. For this purpose, bergamot essential oil was encapsulated with gum arabic and maltodextrin (DE 12) in varying concentrations (100:0, 0:100, 25:75, 75:25, 40:60, 60:40). Then, physical and chemical (terpenoid composition) characteristics of microcapsules were evaluated. The microcapsules were stored at 25°C for 20 days and the content and stability of main aroma compounds were determined after storage. The encapsulation yield was increased when the maltodextrin ratio was increased however, gum arabic provided greater protection of essential oil composition. 

Keywords

• Bergamot (citrus bergamia),essential oil,microencapsulation,gum arabic,maltodextrin,spray drying

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