Kabak Çekirdeği Yağının Kompleks Koaservasyon Yöntemi ile Mikroenkapsülasyonu

Year 2021, Volume: 11 Issue: 2, 91 - 97, 15.12.2021

Emel Moral Okan Bayram Elif Köksal Fatma Danaş Fethiye Göde

Abstract

Cucurbitaceae familyasının alt türleri arasında yer alan kabak bitkisi, farklı türleri olan ve tohumları da tüketilen tarımsal bir üründür.
Zengin bir yağ asidi kaynağı olması nedeniyle kabak çekirdeği yağı sadece gıda endüstrisinde değil, ilaç ve kozmetik endüstrisi içinde
önem taşımaktadır. Bu çalışmamızda kabak çekirdeği yağı yanıt yüzey metodolojisi (YYM) ile oluşturulan bir deney setinde kompleks
koaservasyon yöntemi ile enkapsülasyonlanmıştır. YYM’de bağımsız değişkenler olarak sıcaklık (50,00 0C - 60,00 0C) ve pH (3,80 -
4,20), bağımlı değişken olarak ise deneysel olarak hesaplanan enkapsülasyon verimi (%EV) kullanılmıştır. Deney setindeki en yüksek
%EV = %79,63 olarak bulunmuş ve 55,00 0C ve 4,00 pH değerinde ulaşılmıştır. YYM için hesaplanan ANOVA sonuçlarında; R2 =
%99,44, uyum eksikliğinin p değeri = 0,11 bulunmuştur. Uyum eksikliğinin p değerinin (p>0,05) olması model ile verinin uyuştuğunu
göstermektedir. Her deney seti için enkapsüle edilen numuneler optik mikroskop ile karakterize edilmiştir. Çalışmamızın sonucunda
girdi değişkenleri ile cevap yanıtı arasındaki ilişki literatür yardımıyla değerlendirilmiştir

Keywords

Kabak çekirdeği yağı, Enkapsülasyon, Mikro teknoloji, Nano teknoloji

Microencapsulation of Pumpkin Seed Oil with Complex Coacervation Method

Abstract

Pumpkin plant, which is among the subspecies of Cucurbitaceae family, is an agricultural product with different types and seeds
are consumed. Since it is a rich source of fatty acids, pumpkin seed oil is important not only in the food industry, but also in the
pharmaceutical and cosmetics industry. In this study, pumpkin seed oil was encapsulated with complex coacervation method in an
experiment set created with response surface methodology (RSM). Temperature (50.00 0C – 60.00 0C) and pH (3.80 – 4.20) were
used as independent variables in RSM, and experimentally calculated encapsulation efficiency (%EV) was used as dependent variable.
The highest EV% in the experimental set 79.63% and 55.00 0C and 4.00 pH values were reached. In ANOVA results calculated for
RSM; R2 = 99.44%, lack of fit p value = 0.11. The lack of fit p value (p>0.05) indicates that the model matches the data. The samples
encapsulated for each set of experiments were characterized by an optical microscope. As a result of our study, the relationship between
input variables and response was evaluated with the help of the literature.

Keywords

Pumpkin seed oil, Encapsulation, Micro technology, Nano technology

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