Arap Zamkı, Karboksimetil Selüloz ve Maltodekstrin ile Stabilize Edilmiş Su İçinde Yağ Bazlı Emülsiyon Sistemlerinin Stabilite Davranışları

Year 2023, , 341 - 351, 01.03.2023

Bülent Başyiğit

https://doi.org/10.21597/jist.1201844

Abstract

Bu çalışmada Arap zamkı, karboksimetil selüloz ve maltodekstrin su içinde yağ bazlı emülsiyon sistemlerinde emülgatör olarak kullanılmıştır. Emülgatör olarak seçilen karbonhidratlardaki özel yapılar FTIR spektroskopisi ile araştırılmıştır. Emülsiyonlarda Arap zamkının mevcudiyeti üstün emülsiyon aktivitesi ve emülsiyon stabilitesi ile sonuçlanmıştır. Stabilite indeks için elde edilen görüntülerde yağ damlacıklarının maltodekstrinin emülgatör olarak kullanıldığı emülsiyonlardan kolay bir şekilde ayrıldığı tespit edilmiştir. Ancak Arap zamkı ve karboksimetil selüloz içeren emülsiyonlarda net bir yağ ayrımı gözlemlenmemiştir. Stabilite katsayısı, Arap zamkı (0.80) kullanılarak hazırlanan emülsiyonlarda karboksimetil selüloz (0.63) ve maltodekstrin (0.50) ile hazırlanan örneklerden daha yüksek olduğu belirlenmiştir. Stabilite ile ters orantılı olan santrifüj çökme oranı Arap zamkını, karboksimetil selülozü ve maltodekstrini ihtiva eden örneklerde sırasıyla %10.65, 16.15 ve 23.55 bulunmuştur.

Keywords

Arap zamkı, karboksimetil selüloz, maltodekstrin, FTIR spektroskopisi, emülsiyon

Stability Behaviors of Oil-in-Water Emulsion Systems Stabilized by Gum Arabic, Carboxymethyl Cellulose and Maltodextrin

Abstract

In this study, gum Arabic, carboxymethyl cellulose and maltodextrin were used as emulsifiers in oil-in-water emulsion systems. Special structures in the carbohydrates selected as emulsifiers were investigated by FTIR spectroscopy. The presence of gum Arabic in emulsions resulted in superior emulsion activity and emulsion stability. In the images obtained for the stability index, the oil droplets were easily separated from the emulsions in which maltodextrin was used as an emulsifier. However, no clear oil separation was observed in emulsions containing gum Arabic and carboxymethyl cellulose. The stability coefficient was higher in emulsions prepared using gum Arabic (0.80) compared to carboxymethyl cellulose (0.63) and maltodextrin (0.50) ones. Centrifugal precipitation rate, which is inversely proportional to stability, was found as 10.65, 16.15, and 23.55% in the samples containing gum Arabic, carboxymethyl cellulose and maltodextrin, respectively.

Keywords

Gum Arabic, carboxymethyl cellulose, maltodextrin, FTIR spectroscopy, emulsion

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