Domates Kabuğu Fenolikleri: Mikrodalga Destekli Ekstraksiyon Koşullarının Optimizasyonu ve Mikroenkapsülasyonu

Abstract

Bu çalışma mikrodalga destekli ekstraksiyon (MDE) sistemi kullanılarak domates kabuklarından fenolik bileşiklerin ekstraksiyonunu ve elde edilen fenoliklerin püskürtmeli kurutma tekniği ile mikroenkapsülasyonunu kapsamaktadır. Bu amaçla maksimum düzeyde geri kazanım için MDE koşulları (mikrodalga gücü: 250-500 W ve ekstraksiyon süresi: 1-60 dk) yanıt yüzey metodolojisi ile optimize edilmiştir. Toplam fenolik madde miktarı (TFM) (3.58 mg GAE/g) ve antioksidan kapasite (29.85 mmol TE/g) için en yüksek değerler mikrodalga gücünün 310 W ve ekstraksiyon süresinin 35 dk olduğu noktada elde edilmiştir. Optimum koşullarda elde edilen ekstraktlara maltodekstrin (ekstraktaki suda çözünür toplam katı madde miktarının maltodekstrine oranı: 1/1 w/w) ilave edilmiş ve nihai solüsyon püskürtmeli kurutma tekniği kullanılarak toz forma dönüştürülmüştür. Mikroenkapsülasyon prosesinin başarısı fourier dönüşümlü kızılötesi spektroskopi (FTIR) ile doğrulanmıştır. Mikrokapsüller için toz verimi, nem içeriği, su aktivitesi ve çözünürlük değerleri sırasıyla %63.45, 4.18, 0.19 ve %92.34 olarak belirlenmiştir. Nihai toz ürünlerin antioksidan kapasitesi TFM miktarı (3.17 mg GAE/g), DPPH (23.10 mmol TE/g), ABTS (75.83 mmol TE/g) ve FRAP (13.95 mmol TE/g) yöntemleri ile araştırılmıştır. Elde edilen sonuçlar atık materyallerin bertaraf edilmesinin veya ekonomik değeri düşük alanlarda kullanılmasının makul bir yaklaşım olmadığını, aksine katma değerli ürünlere dönüştürülme potansiyellerini ortaya koymuştur.

Keywords

• Domates kabuğu
• Mikrodalga destekli ekstraksiyon
• Optimizasyon
• Mikroenkapsülasyon
• Antioksidan aktivite

Tomato Peel Phenolics: Microwave Assisted Extraction Conditions Optimization and Microencapsulation

Abstract

This study covered the phenolic compounds extraction from tomato peels using microwave assisted extraction (MAE) system and their microencapsulation by spray drying technique. For this purpose, MAE conditions (microwave power: 250-500 W and extraction time: 1-60 min) for maximum recovery were optimized by response surface methodology. The highest values for total phenolic content (TPC) (3.58 mg GAE/g) and antioxidant capacity (29.85 mmol TE/g) were obtained at the point where the microwave power was 310 W and the extraction time was 35 min. Phenolic extracts produced under optimum conditions were mixed with maltodextrin (the ratio of soluble solids in the extracts to maltodextrin: 1/1 w/w) and converted into powder form using spray drying technique. The success of the microencapsulation process was confirmed by fourier transform infrared spectroscopy (FTIR). Powder yield, moisture content, water activity and solubility values for microcapsules were determined as 63.45%, 4.18, 0.19 and 92.34%, respectively. The antioxidant capacity of the final powder products was investigated by TFM (3.17 mg GAE/g), DPPH (23.10 mmol TE/g), ABTS (75.83 mmol TE/g) and FRAP (13.95 mmol TE/g) methods. The results show that it is not a reasonable approach to dispose of waste materials or use them in field with low economic value. On the contrary, they have the potential to transform value-added products.

Keywords

• Tomato peel
• Microwave assisted extraction
• Optimization
• Microencapsulation
• Antioxidant activity

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