Mikroenkapsüle krema tozunun SPME yöntemi ile uçucu bileşiklerinin analizinde ekstraksiyon faktörlerinin etkisi

Yıl 2018, Cilt: 1 Sayı: 2, 36 - 48, 31.12.2018

Zafer Erbay , Pelin Salum

Öz

Krema tozu çeşitli ürünlere katılan önemli bir
gıda katkı maddesidir. Krema tozu üretiminde hem toz ürünün fiziksel
özelliklerinin geliştirilmesi, hem de lezzet özelliklerinin korunabilmesi için
mikroenkapsülasyon tekniğinin kullanılması gerekmektedir. Ancak, krema
tozlarının uçucu bileşimlerine dair bilimsel literatürde herhangi bir bilgi
bulunmadığı gibi, uçucu bileşiklerinin analizinde ekstraksiyon koşullarının
uçucu bileşikler üzerine etkilerine dair de bir veri yoktur. Bu çalışmada,
hammadde olarak kremadan mikroenkapsüle krema tozu üretilmiş, üretilen bu
tozlarda saptanan farklı bileşik gruplarından (alkol, aldehit ve keton) 7
karbonlu uçucu bileşiklerin (2-heptanol, heptanal ve 2-heptanon) ekstraksiyon
koşulları (ekstraksiyon sıcaklığı, süresi ve karıştırma hızı) ile değişimi
modellenmiş ve değişimler incelenmiştir. Sonuçlara göre, 2-heptanol dışındaki
uçucu bileşiklerin ekstraksiyonunda tüm faktörlerin doğrusal  etkileri anlamlıyken, 2-heptanol
ekstraksiyonunda karıştırma hızının etkisi önemli bulunmamıştır. Ekstraksiyon
faktörlerinin interaksiyon etkileri açısından ise heptanal ve 2-heptanol’ün
benzer özellikler gösterdiği belirlenmiştir.

Anahtar Kelimeler

Krema, Mikroenkapsülasyon, Uçucu bileşikler, SPME, RSM

Kaynakça

• Fox, P.F. (2011). History of Dairy Products and Processes. Encyclopedia of Dairy Sciences (2. Basım). Editörler: Fuquay, J.W., Fox, P.F., McSweeney, P.L.H. London, UK: Elsevier Academic Press.
• Early, R. (1990). The use of high-fat and specialized milk powders. International Journal of Dairy Technology, 43(2), 53-56.
• Moreau, D.L., Rosenberg, M. (1996). Oxidative stability of anhydrous milkfat microencapsulated in whey proteins. Journal of Food Science, 61(1), 39-43.
• Danviriyakul, S., McClements, D.J., Nawar, W.W., Chinachoti, P. (2002). Physical stability of spray-dried milk fat emulsion as affected by emulsifiers and processing conditions. Journal of Food Science, 67(6), 2183-9.
• Onwulata, C.I., Smith, P.W., Cooke, P.H., Holsinger, V.H. (1996). Particle structures of encapsulated milkfat powders. LWT - Food Science and Technology, 29, 163-172.
• Strange, E.D., Konstance, R.P., Lu, D., Smith, P.W., Onwulata, C.I., Holsinger, V.H. (1997). Oxidative and functional stability during storage of butter oil encapsulated with sucrose or flour. Journal of Food Lipids, 4, 245-260.
• Holsinger, V.H., McAloon, A.J., Onwulata, C.I., Smith, P.W. (2000). A cost analysis of encapsulated spray-dried milk fat. Journal of Dairy Science, 83, 2361-5.
• Sokhansanj, S., Jayas, D.S. (2006). Drying of Foodstuffs. Handbook of Industrial Drying (3. Basım). Editör:.Mujumdar, A.S. Boca Raton, FL: CRC Press.
• Skanderby, M., Westergaard, V., Partridge, A., Muir, D.D. (2009). Dried Milk Products. Dairy Powders and Concentrated Products. Editör: Tamime, A.Y. Oxford, UK: Blackwell Publishing.
• Schuck, P. (2011). Milk Powder: Types and Manufacture. Encyclopedia of Dairy Sciences (2. Basım). Editörler: Fuquay, J.W., Fox, P.F., McSweeney, P.L.H. London, UK: Elsevier Academic Press.
• Chudy, S., Pikul, J., Rudzińska, M. (2015). Effects of storage on lipid oxidation in milk and egg mixed powder. Journal of Food and Nutrition Research, 54(1), 31-40.
• Konstance, R.P., Onwulata, C.I., Holsinger, V.H. (1995). Flow properties of spray-dried encapsulated butteroil. Journal of Food Science, 60(4), 841-4.
• Himmetağaoğlu, A.B., Erbay, Z., Çam, M. (2019). Süt yağının toza dönüştürülmesi ve krema tozu. Akademik Gıda, baskıda.
• Himmetagaoglu, A.B., Erbay, Z., Cam, M. (2018). Production of microencapsulated cream: impact of wall materials and their ratio. International Dairy Journal, 83, 20-27.
• Himmetagaoglu, A.B., Erbay, Z. (2019). Effects of spray drying process conditions on the quality properties of microencapsulated cream powder. International Dairy Journal, 88, 60-70.
• Careri, M., Manini, P., Spagnoli, S., Barbieri, G., Bolzoni, L. (1994). Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles. Chromatographia, 38(5/6), 386–394.
• Chin, H.W., Bernhard, R.A., Rosenberg, M. (1996). Solid phase microextraction for cheese volatile compound analysis. Journal of Food Science, 61(6), 1118–1128.
• Jun, Y., Lee, S., Ju, H., Lee, H., Choi, H.-K., Jo, G., Kim, Y.-S. (2016). Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods. Molecules, 21, S363.
• Pérès, C., Viallon, C., Berdagué, J.L. (2001). Solid-phase microextraction-mass spectrometry: A new approach to the rapid characterization of cheeses. Analytical Chemistry, 73, 1030–1036.
• Pinho, O., Ferreira, I.M.P.L.V.O., Casap, S., Fernandes, J.O., Oliveira, M.B.P.P., Ferreira, M.A. (2001). Method Optimization for Analysis of the Volatile Fraction of Ewe Cheese by Solid-Phase Microextraction. Chromatographia, 53, S390–S393.
• Povolo, M., Contarini, G. (2003). Comparison of solid-phase microextraxtion and purge and trap methods for the analysis of the volatile fraction butter. Journal of Chromatography A, 985, 117–125.
• Thomsen, M., Gourrat, K., Thomas-Danguin, T., Guichard, E. (2014). Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods. Food Research International, 62, 561–571.
• Vas, G., Vekey, K. (2004). Solid-phase microextraction: A powerful sample preparation tool prior to mass spectrometric analysis. Journal of Mass Spectrometry, 39, 233–254.
• Frank, D.C., Owen, C.M., Patterson, J. (2004). Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. LWT - Food Science and Technology, 37, 139–154.
• Nongonierma, A., Voilley, A., Cayot, P., Le Quéré, J., Springett, M., Springett, M., Voilley, A. (2006). Mechanisms of Extraction of Aroma Compounds from Foods , Using Adsorbents . Effect of Various Parameters from Foods, Using Adsorbents. Effect of Various Parameters. Food Reviews International, 22, 51–94.
• Januszkiewicz, J., Sabik, H., Azarnia, S., Lee, B. (2008). Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology. Journal of Chromatography A, 1195, 16–24.
• Bezerra, T.K.A., Araujo, A.R.R., Arcanjo, N.M.O., Silva, F.L.H., Queiroga, R.C.R.E., Madruga, M.S. (2016). Optimization of HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology. Food Science and Technology, 36, 103–110.
• Karagul-Yuceer, Y., Drake, M., Cadwallader, K.R. (2001). Aroma-active components of nonfat dry milk. Journal of Agricultural and Food Chemistry, 49(6), 2948-2953.
• Karagul-Yuceer, Y., Cadwallader, K.R., Drake, M. (2002). Volatile flavor components of stored nonfat dry milk. Journal of Agricultural and Food Chemistry, 50(2), 305-312.
• Karagul-Yuceer, Y., Vlahovich, K.N., Drake, M.A., Cadwallader, K.R. (2003). Characteristic aroma components of rennet casein. Journal of Agricultural and Food Chemistry, 51(23), 6797-6801.
• Mahajan, S.S., Goddik, L., Qian, M.C. (2004). Aroma compounds in sweet whey powder. Journal of Dairy Science, 87(12), 4057-4063.
• Sithole, R., McDaniel, M.R., Goddik, U.M. (2006). Physicochemical, microbiological, aroma, flavor profile of selected commercial sweeet whey powders. Journal of Food Science, 71(3), C157-C163.
• Prososki, R.A., Etzel, M.R., Rankin, S.A. (2007). Solvent type affects the number, distribution, and relative quantities of volatile componds found in sweet whey powder. Journal of Dairy Science, 90(2), 523-531.
• Erbay, Z., Çam, M., Himmetağaoğlu, A.B., Berktaş, S., Gövce, G. (2017). Mikroenkapsüle krema tozu üretimi ve üretim optimizasyonu, TÜBİTAK Proje No: 215O948 Sonuç Raporu.
• Salum, P., Erbay, Z., Kelebek, H., Selli, S. (2017). Optimization of headspace solid-phase microextraction with different fibers fort he analysis of volatile compounds of White-brined cheese by using response surface methodology. Food Analytical Methods, 10(6), 1956-1964.
• Varming, C., Beck, T.K., Petersen, M.A., Ardo, Y. (2011). Impact of processing steps on the composition of volatile compounds in cheese powders. International Journal of Dairy Technology, 64(2), 197-206.
• Kaseleht, K., Leitner, E., Paalme, T. (2010). Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC-olfactometry. Flavour and Fragrance Journal, 26(2), 122-128.
• Hayaloglu, A.A., Tolu, C., Yasar, K., Sahingil, D. (2013). Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening. Journal of Dairy Science, 96(5), 2765-2780.
• Myers, R.H., Montgomery, D.C. (1995). Process and product optimization using designed experiments (2. Basım). New York, NY: John Wiley and Sons.
• Erbay, Z., Koca, N., Kaymak-Ertekin, F., Ucuncu, M. (2015). Optimization of spray drying process in cheese powder production. Food and Bioproducts Processing, 93, 156-165.