Farklı Oranlarda Adaçayı Esansiyel Yağı ile Hazırlanan Mikroenkapsüle Balık Yağlarının Depolama Süresi Boyunca Yağ Asitlerindeki Değişimlerin Belirlenmesi

Year 2021, , 858 - 869, 31.12.2021

Mustafa Durmuş

https://doi.org/10.29133/yyutbd.914996

Cited By: 1

Abstract

Yapılan bu çalışmada, adaçayı esansiyel yağı ilave edinilen balık yağının mikroenkapsülasyonu yoluyla elde edilen balık yağı tozunda yağ asitleri içeriği değişimlerinin araştırılması amaçlanmıştır. Hamsi yağları % 1, 2 ve 3 konsantrasyonlarda adaçayı esansiyel yağı ile karıştırılarak spray-dryer cihazı kullanılarak mikroenkapsüle edilmiş ve sonuç olarak balık yağı tozu elde edilmiştir. Elde edilen toz balık yağları oda sıcaklığında (24±1 oC) depolanmış ve 12 haftalık yağ asitleri parametreleri belirlenmiştir. Böylece, depolama süresince, farklı konsantrasyonlarda kullanılan adaçayı esansiyel yağının antioksidan etkisi gözlenmiştir. Mikrokapsüllerdeki toplam doymuş yağ asitleri (SFA) ve toplam tekli doymamış yağ asitleri (MUFA) oranının arttığı, çoklu doymuş yağ asitleri (PUFA) oranının ise depolama süresi ile birlikte azaldığı belirlenmiştir. Muamele grupları arasında en yüksek artış ve azalış ADA1 grubunda gözlenmesine karşın artan adaçayı esansiyel yağ konsantrasyonuna bağlı olarak bu değişim daha yavaş olmuştur. Adaçayı uçucu yağı ile mikrokapsüllenmiş balık yağlarının kontrol grubuna göre daha iyi sonuçlar verdiği tespit edilmiştir. Ayrıca adaçayı uçucu yağının çalışmada kullanılan balık yağının kokusunu maskelediği belirlenmiştir.

Keywords

Mikroenkapsülasyon, Hamsi yağı, Adaçayı, Yağ asitleri

Supporting Institution

Çukurova Üniversitesi

Project Number

FBA-2019-11949

Thanks

Bu çalışma Çukurova Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından FBA-2019-11949 no’lu proje kapsamında desteklenmiştir

Determination of Fatty Acids Changes During Storage of Microencapsulated Fish Oils Prepared with Sage Essential Oil in Different Proportions

Abstract

In this study, the determining of changes in the fatty acid composition of fish oil powder which was enabled by the microencapsulation method of fish oil prepared by adding sage essential oil was aimed. Anchovy oils were mixed with sage essential oil in concentrations of 1, 2, and 3%, and these mixings were microencapsulated using a spray-dryer, and as a result, fish oil powder was obtained. The fish oil powders were stored at room temperature (24±1 oC) and their oxidation levels and fatty acid parameters were investigated for 12 weeks. Thus, the antioxidant effect of sage essential oil used in different concentrations was observed during storage. It was determined that saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) in microcapsules increased and polyunsaturated fatty acids (PUFA) decreased with the storage period. Among the treatment groups, the highest increase and decrease were observed in the ADA1 group, although this change was slower due to the increased concentration of sage essential oil. It was determined that fish oils microencapsulated with sage essential oil gave better results than the control group. In addition, it was determined that sage essential oil mask the smell of fish oil used in the study.

Keywords

Sage tea, Anchovy oil, Microencapsulation, Fatty acid

Project Number

FBA-2019-11949

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