TY  - JOUR
T1  - PROSES PARAMETRELERİ VE ÇÖZELTİ ÖZELLİKLERİNİN KOAKSİYAL ELEKTROPÜSKÜRTME YÖNTEMİ İLE ELDE EDİLEN NANOPARTİKÜLLERİN MORFOLOJİK ÖZELLİKLERİ ÜZERİNE ETKİSİ
TT  - THE EFFECT OF PROCESS PARAMETERS AND SOLUTION PROPERTIES ON MORPHOLOGICAL CHARACTERISTICS OF NANOPARTICLES OBTAINED BY COAXIAL ELECTROSPRAYING
AU  - Altan Mete, Aylin
AU  - Atay, Elif
PY  - 2019
DA  - May
DO  - 10.15237/gida.GD19050
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 534
EP  - 551
VL  - 44
IS  - 3
LA  - tr
AB  - Elektropüskürtme yöntemi, gıda uygulamaları için nanoölçekli partiküllerin üretilmesini sağlayan bir enkapsülasyon yöntemidir.Proses parametreleri ve çözelti özelliklerinin değiştirilmesiyle farklımorfolojilere sahip nanopartiküller elde edilebilmektedir. Bu çalışmada, çörekotu yağı koaksiyal elektropüskürtme yöntemi kullanılarak enkapsüle edilmiştir.Proses parametreleri (kabuk çözelti akış hızı, uygulanan voltaj, iğne iletoplayıcı arasındaki mesafe) ile çözelti özelliklerinin (çözgen, kabuk veçekirdek çözelti konsantrasyonu, yüzey aktif madde) elde edilen partiküllerinmorfolojik yapıları üzerine etkilerinin belirlenmesi amaçlanmıştır. Çalışmadanelde edilen sonuçlar, kabuk çözelti konsantrasyonu, uygulanan voltaj ve iğneile toplayıcı arasındaki mesafe değişimlerinin partikül morfolojisi üzerindeönemli bir etkiye sahip olduğunu göstermiştir. Nanopartiküller, zeinkonsantrasyonu %17.5 (a/h)’dan %21 (a/h)’e arttırıldığında küreselliğinikaybetmiştir. İğne ile toplayıcı arasındaki mesafenin 10 cm’den 13.5 cm’e veuygulanan voltajın 14 kV’dan 15 kV’a artması küresel ve homojen partiküllerinüretilmesini sağlamıştır. Koaksiyal elektropüskürtme yöntemi ile elde edilenpartiküllerin çekirdek-kabuk yapısı konfokal mikroskop görüntüsü iledoğrulanmıştır.
KW  - Koaksiyal elektropüskürtme yöntemi
KW  - morfoloji
KW  - zein
KW  - nanopartikül
KW  - çörek otu yağı
N2  - Electrospraying method is an encapsulation method thatallows to produce nanoscale particles for food applications. Nanoparticles withdifferent morphologies can be obtained by changing process parameters andsolution properties. In this study, black seed oil was encapsulated usingcoaxial electrospraying method. The aim of this study was to determine theeffects of process parameters (flow rate of shell solution, voltage, distancebetween the spinneret tip and the collector) and solution properties (solventtype, polymer concentration of shell and core solution, surfactant) onmorphological properties of zein-black seed oil nanoparticles. The resultsshowed that the change in the concentration of shell solution, the appliedvoltage and the distance between the needle and the collector had a significanteffect on the particle morphology. Nanoparticles lost their sphericity when thezein concentration was increased from 17.5% to 21% (w/v). The increase in distance between the needle and thecollector and the applied voltage resulted in the production of spherical andhomogeneous particles. The core-shell structure of the particlesobtained by the coaxial electrospraying method was confirmed by the confocalmicroscope image.
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UR  - https://doi.org/10.15237/gida.GD19050
L1  - https://dergipark.org.tr/tr/download/article-file/740209
ER  -