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

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