FARKLI ÇÖZÜCÜ VE ULTRASONİKASYON UYGULAMALARININ MAYA HÜCRELERİ İLE Β-KAROTEN ENKAPSÜLASYONUNDA ETKİSİ

Year 2024, Volume: 49 Issue: 6, 1162 - 1174, 09.12.2024

İnci Cerit , Rabia Güneş , Goncagül Çelik

https://doi.org/10.15237/gida.GD24091

Abstract

Karotenoid grubunun üyesi olan β-karoten, içerdiği çift bağlardan dolayı ışık, ısı ve oksijen gibi etmenlerin varlığında kolaylıkla bozulabilen bir moleküldür. β-karotenin bu çevresel faktörlerden korunması amacıyla maya hücreleri (Saccharomyces cerevisiae) ile enkapsüle edilmesi bu çalışmanın amacını oluşturmaktadır. Ayrıca, farklı çözücü (etil alkol ve etil asetat) ve ultrasonikasyon (5, 10, 20, 30 dk) uygulamalarının kapsülleme verimi üzerine etkisinin belirlenmesi çalışmanın diğer amaçlarıdır. Sonuçlar değerlendirildiğinde, en yüksek verim etil asetatın çözücü olarak kullanıldığı kapsüllerde (151.97 µg/g maya) elde edilirken ultrasonikasyon uygulaması ile verimin azaldığı tespit edilmiştir. Etil alkol kullanılan kapsüllerde verim 34.86 µg/g maya olarak belirlenmiş, 30 dk ultrasonikasyon ile 58.35 µg/g’a ulaşmıştır. Enkapsülasyon sonrası β-karotenin yapısında bir değişiklik olmadığı HPLC spektrumu ile doğrulanmıştır. FT-IR spektrumu ve SEM analizi görüntülerinde mikrokapsüller arasında fark görülmemiş ancak ultrasonikasyon işleminin maya çeperine zarar verdiği belirlenmiştir. Çalışmanın sonuçlarına göre, düşük maliyeti ve güvenilirliği ile dikkat çeken maya hücreleri, β-karotenin kapsüllenmesinde potansiyel taşıyan özellikler sunmuştur.

Keywords

Enkapsülasyon, Maya, β-Karoten, Ultrasonikasyon

THE EFFECT OF DIFFERENT SOLVENTS AND ULTRASONICATION APPLICATIONS ON Β-CAROTENE ENCAPSULATION WITH YEAST CELLS

Abstract

β-carotene, a member of the carotenoid group, is a molecule that can be easily degraded in the presence of factors such as light, heat and oxygen due to the double bonds it contains. This study aimed to encapsulate β-carotene with yeast cells (Saccharomyces cerevisiae) to protect it from these environmental factors. Moreover, the effects of different solvents (ethyl alcohol, ethyl acetate) and ultrasonication durations (5–30 minutes) on encapsulation efficiency were evaluated. The highest yield (151.97 µg/g yeast) was achieved using ethyl acetate, while ultrasonication reduced efficiency. With ethyl alcohol, yield was 34.86 µg/g yeast, increasing to 58.35 µg/g after 30 minutes of ultrasonication. HPLC confirmed no structural changes in β-carotene after encapsulation. FT-IR spectra and SEM analysis showed no significant differences between microcapsules, although ultrasonication damaged yeast cell walls. These findings suggest that yeast cells, due to their low cost and safety, are a promising option for β-carotene encapsulation.

Keywords

Encapsulation, Yeast, β-Carotene, Ultrasonication

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