Physicochemical properties of pomegranate sour anthocyanins encapsulated with alginate based hydrogel

Year 2024, , 280 - 292, 21.06.2024

Elif Aykın Dinçer , Cüneyt Dinçer , Osman Topuz

https://doi.org/10.29050/harranziraat.1377267

Abstract

In this study, microcapsules were produced by gelation method by using alginate coating material with four different ratios of pomegranate sour added as 2, 8, 16 and 32 (w/v) %. Some physicochemical properties such as dry matter content, water activity (aw) and L*, a*, b* color values, capsule diameter, bulk density, anthocyanin content and FTIR scanning were comparatively examined in the produced microcapsules. It was determined that as the ratio of pomegranate sour added in the production of microcapsules increased, dry matter (9.71 - 22.31%), capsule diameter (1.72 - 2.81 mm), a*(-0.44 - 6.99), b*(-1.34 - 6.09) color values and anthocyanin content (0.042 - 0.981 mg/kg) increased, while water activity (0.97 - 0.99), bulk density (0.47 - 0.54 g mL-1) and L* color value (31.64 - 42.60 ) decreased. Although the desired color intensity and anthocyanin content were found to be higher in the samples with 32% pomegranate sour added, it was observed that the capsule shape was distorted.

Keywords

Pomegranate sour, Encapsulation, Anthocyanin, Microcapsule

Aljinat bazlı hidrojelle enkapsüle edilmiş nar ekşisi antosiyaninlerinin fizikokimyasal özellikleri

Abstract

Bu çalışmada %2, 8, 16 ve 32 (w/v) olmak üzere dört farklı oranda nar ekşisi eklenmiş aljinat kaplama materyali kullanılarak jelleşme yöntemi ile mikrokapsüller üretilmiştir. Üretilen mikrokapsüllerde kuru madde içeriği, su aktivitesi (aw) ve L*, a*, b* renk değerleri, kapsül çapı, yığın yoğunluğu, antosiyanin içeriği ve FTIR taraması gibi bazı fizikokimyasal özellikleri karşılaştırmalı olarak incelenmiştir. Mikrokapsüllerin üretiminde eklenen nar ekşisi oranı arttıkça kuru madde (%9.71 - 22.31), kapsül çapı (1.72 - 2.81 mm), a*(-0.44 - 6.99), b*(-1.34 - 6.09) renk değerleri ve antosiyanin içeriğinin (0.042 - 0.981 mg/kg) arttığı su aktivitesi (0.97 - 0.99), yığın yoğunluğu (0.47 - 0.54 g mL-1) ve L* (31.64 - 42.60 ) renk değerinin ise azaldığı belirlenmiştir. %32 oranında nar ekşisi eklenen örneklerde arzu edilen renk yoğunluğu ve antosiyanin içeriği daha yüksek bulunmasına rağmen, kapsül şeklinin bozulduğu gözlenmiştir.

Keywords

Nar ekşisi, enkapsülasyon, antosiyanin, mikrokapsül

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