Investigation of Physical, Chemical Changes and Antimicrobial Effect in the Process of Making Effervescent Tablets from Lemon Peel Powder

Öz

The peel of citrus fruits is generally thick and fibrous. This feature protects the fruits and keeps them fresh for a long since. Also, since this is richer in terms of bioactive components compared to the fruit content, studies on its evaluation have increased. Plant-based food supplements are preferred more; especially water-soluble effervescent tablets are known to have advantages such as eliminating swallowing difficulties and rapid absorption. Therefore, lemon peels were dried under suitable conditions and turned into effervescent tablets, and it was aimed to benefit from the beneficial active ingredients in their structure more efficiently. The neutralization of citric acid and NaHCO3 base constitutes the principle of effervescent tablets. These components were first mixed and homogenized in a cubic and then V mixer; and the particles were fused with heat treatment. Lemon peels were dried in a 50°C oven, turned into powder, because of for standard size later sifted. The content, to which lemon peel powder was added, was manually pressed in a manual tablet pressing machine and tablets were obtained. Analyses were conducted to prove that the content and effect changes during the transformation of lemon peel into effervescent tablets were beneficial. Phenolic substance, Ascorbic acid, mineral substance amount analysis and antioxidant property determination chemical analyses; color and pH change physical analyses with its antibacterial and antifungal properties of lemon peel powder with tablet contents was investigated experimentally. The disk diffusion method was used in this research at the same time inhibitory effects were measured for infectious bacterial species and C. albicans fungus in Müller-Hinton medium; and compared with antibiotic disks. Growth inhibitory effect was detected on all test microorganisms. In foaming test effervescent tablet standard; decrease in pH value, increase except b* value in color analysis, increase in phenolic compounds and acceptable decrease in other chemical contents were detected. All analysis results supported the idea that lemon peel powder can be evaluated as a food supplement in effervescent tablet form. Keywords: Lemon peel powder, effervescent tablet, bioactive component, food supplement

Anahtar Kelimeler

• Lemon peel powder
• effervescent tablet
• bioactive component
• food supplement

Limon Kabuğu Tozundan Efervesan Tablet Yapımı Sürecinde Fiziksel, Kimyasal Değişikliklerin Ve Antimikrobiyal Etkinin Araştırılması

Öz

Turunçgillerin kabuğu genellikle kalın ve lifli yapıdadır. Bu özellik, meyveleri koruyarak uzun süre taze kalmasını sağlar. Ayrıca biyoaktif bileşen bakımından meyve içeriğine göre daha zengin olması nedeniyle değerlendirilmesine yönelik çalışmalar artmıştır. Bitkisel kökenli gıda takviyeleri daha çok tercih edilmekte olup; özellikle suda çözünür efervesan tabletlerin, yutma güçlüğünü ortadan kaldırması ve hızlı emilim gibi avantajları bilinmektedir. Bundan dolayı limon kabukları uygun koşullarda kurutulup efervesan tablet haline getirilerek yapısındaki faydalı etken maddelerden daha verimli bir şekilde yararlanmak hedeflenmiştir. Sitrik asit ve NaHCO3 bazının nötrleşmesi efervesan tabletin prensibini oluşturmaktadır. Bu bileşenler önce kübik sonra V karıştırıcıda karıştırılıp homojenize edilmiş; ısıl işlemle de partiküllerin kaynaşması sağlanmıştır. Limon kabukları, 50°C’de etüvde kurutularak toz haline getirilip, standart boyut büyüklüğü için eleme işlemi yapılmıştır. Limon kabuğu tozu da eklenen içerik manuel tablet basma makinasında el yordamıyla preslenip tablet eldesi gerçekleşmiştir. Limon kabuğunun efervesan tablete dönüşümü sırasında içerik ve etki değişiminin yararlanılabilir olduğunu kanıtlamak için analizler yapılmıştır. Fenolik madde, Askorbik asit, mineral madde miktar analizi ve antioksidan özellik tayini kimyasal analizleri; renk ve pH değişimi fiziksel analizleri yanı sıra limon kabuğu tozu ve tablet içeriklerinin antibakteriyel ve antifungal özellikleri araştırılmıştır. Bunun için disk difüzyon yöntemi kullanılmış ve Müller-Hinton besiyerinde enfeksiyon etkeni bakteri türleri ve C. albicans mantarı için inhibe edici etkileri ölçülüp; antibiyotik diskleri ile karşılaştırılmıştır. Tüm test mikroorganizmaları üzerinde üremeyi durdurucu etki tespit edilmiştir. Köpürme testi efervesan tablet standardında; pH değerinde azalma, renk analizinde b* değeri dışında artış, fenolik bileşiklerde artış diğer kimyasal içeriklerde kabul edilebilir ölçüde azalma olduğu tespit edilmiştir. Tüm analiz sonuçları limon kabuğu tozunun efervesan tablet formunda bir gıda takviyesi şeklinde değerlendirilebileceği fikrini desteklemiştir. Anahtar Sözcükler: Limon kabuğu tozu, efervesan tablet, biyoaktif bileşen, gıda takviyesi.

Anahtar Kelimeler

• Limon kabuğu tozu
• efervesan tablet
• biyoaktif bileşen
• gıda takviyesi

Kaynakça

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