KONJUGE LİNOLEİK ASİT İLE ZENGİNLEŞTİRİLMİŞ YAĞIN YAĞSIZ SÜT TOZU VE MALTODEKSTRİN KARIŞIMI İLE MİKROENKAPSÜLASYONU VE MİKROKAPSÜLLERİN KARAKTERİZASYONU

Year 2020, , 1143 - 1153, 12.10.2020

Hakan Erinç , Hamza Alaşalvar

https://doi.org/10.15237/gida.GD20111

Abstract

Konjuge linoleik asit (KLA), insan sağlığı üzerine birçok olumlu etkisi olan fonksiyonel bir bileşiktir. Fakat düşük oksidasyon stabilitesi ve suda çözünürlük özellikleri bu bileşenin gıdalarda kullanımını sınırlamaktadır. Bu çalışmada, KLA bakımından zenginleştirilmiş bir yağın püskürterek kurutma yoluyla enkapüslasyonunda kaplama maddesi olarak yağsız süt tozu ve maltodekstrinin farklı oranlarda kullanımının mikroenkapsülasyon verimi ve mikroenkapsülasyon etkinliği üzerine etkileri incelenmiştir. Mikroenkapsülasyon verimi ve mikroenkapsülasyon etkinliği sırasıyla %21.35-42.92 ve %16.32-73.91 değerleri aralığında belirlenmiştir. Elde edilen verilere göre en uygun kaplama maddesi oranı %70 yağsız süt tozu ve %30 maltodekstrin içeren karışım olarak belirlenmiştir. Ayrıca, bu noktada elde edilen mikrokapsülerin moleküler, morfolojik ve termal özellikleri Fourier dönüşümlü kızılötesi spektrokopisi, taramalı elektron mikroskobu ve termogravimetrik analiz kullanılarak karakterize edilmiştir.

Keywords

Konjuge linoleik asit, Süt tozu, Maltodekstrin, Püskürterek kurutma

Supporting Institution

Niğde Ömer Halisdemir Üniversitesi

Project Number

GTB 2018/05-BAGEP

Thanks

Bu çalışma Niğde Ömer Halisdemir Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenen GTB 2018/05-BAGEP nolu “Mikrodalga Işınım ve Ultrases Dalgaları ile Konjüge Linoleik Asit Üretiminin Optimizasyonu ve Margarin Formülasyonunda Kullanımı” başlıklı proje kapsamında üretilmiştir.

MICROENCAPSULATION OF AN OIL RICH IN CONJUGATED LINOLEIC ACID WITH SKIMMED MILK POWDER AND MALTODEXTRIN MIXTURE AND THEIR CHARACTERIZATION

Abstract

Conjugated linoleic acid (CLA) is a functional compound that has many positive effects on human health. However, its low oxidation stability and water-solubility properties limit the use of this component in foods. In this study, the effects of different ratios of skimmed milk powder and maltodextrin on microencapsulation yield and microencapsulation efficiency were investigated in the microencapsulation of an oil-rich in CLA by spray drying. Microencapsulation yield and microencapsulation efficiency were determined in the range of 21.35-42.92% and 16.32-73.91%, respectively. According to the data obtained, the optimum coating material ratio was determined as a mixture containing 70% skimmed milk powder and 30% maltodextrin. In addition, the molecular, morphological, and thermal properties of the capsules obtained at this point were characterized using Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), and thermogravimetric analysis (TGA).

Keywords

Conjugated lineloic acid, Milk powder, Maltodextrin, Spray drying

Project Number

GTB 2018/05-BAGEP

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