Yıl 2018, Cilt 43, Sayı 6, Sayfalar 957 - 970 2018-11-01

BERGAMUT UÇUCU YAĞININ ARAP ZAMKI VE MALTODEKSTRİN KARIŞIMLARI KULLANILARAK MİKROENKAPSÜLASYONU: UÇUCU YAĞ BİLEŞENLERİNİN STABİLİTE VE SALINIM ÖZELLİKLERİNİN BELİRLENMESİ
MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS

Kübra Sultan Özdemir [1] , Negin Azarabadi [2] , Ayhan Topuz [3]

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Bergamut uçucu yağı, gıda, içecek, şekerleme ve kozmetik endüstrilerinde kullanımı olan değeri yüksek olan bir uçucu yağdır. Yüksek uçuculuğu ve çevresel etkilere karşı duyarlılığı nedeniyle, bergamut uçucu yağının raf ömrü boyunca stabilitesini korumak için koruyucu önlemler alınması gerekmektedir. Bu çalışmanın amacı, farklı taşıyıcı materyallerle kapsüllenmesi, ve bu materyallerin mikrokapsüllerde ürün verimi, kapsülleme verimi, fiziksel ve kimyasal özellikler üzerine etkilerinin incelenmesidir. Bu amaçla, farklı konsantrasyonlarda (100: 0, 0: 100, 25:75, 75:25, 40:60, 60:40)  arap zamkı ve maltodekstrin (DE 12) kullanılarak bergamut uçucu yağı kapsüllenmiştir. Elde edilen bergamut uçucu yağı mikrokapsüllerinin fiziksel ve kimyasal (terpenoid kompozisyonu) özellikleri değerlendirilmiştir. Ayrıca, mikrokapsüller 25°C'de 20 gün boyunca depolanmış ve depolamadan sonra önemli uçucu yağ bileşenlerinin  içeriği ve stabilitesi belirlenmiştir. Emülsiyonlarda, maltodekstrin oranı arttığında ürün verimi artmıştır ancak arap zamkı, uçucu yağ bileşiminin daha iyi korunmasını sağlamıştır. 

Bergamot peel essential oil is a high value product which can be used in food, beverage, confectionary, and cosmetic industries. Bergamot essential oil has high volatility, so it could be easily affected by environmental factors so it should be protected with further techniques to increase its shelf-life. The aim of this study was to examine the effect of different wall material compositions on the product yield, encapsulation efficiency, physical and chemical properties of encapsulated oil powders. For this purpose, bergamot essential oil was encapsulated with gum arabic and maltodextrin (DE 12) in varying concentrations (100:0, 0:100, 25:75, 75:25, 40:60, 60:40). Then, physical and chemical (terpenoid composition) characteristics of microcapsules were evaluated. The microcapsules were stored at 25°C for 20 days and the content and stability of main aroma compounds were determined after storage. The encapsulation yield was increased when the maltodextrin ratio was increased however, gum arabic provided greater protection of essential oil composition. 

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Birincil Dil en
Konular Fen
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-7428-1840
Yazar: Kübra Sultan Özdemir (Sorumlu Yazar)
Kurum: KONYA GIDA VE TARIM ÜNİVERSİTESİ
Ülke: Turkey


Yazar: Negin Azarabadi
Kurum: AKDENİZ ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ
Ülke: Turkey


Yazar: Ayhan Topuz
Kurum: AKDENİZ ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ
Ülke: Turkey


Bibtex @araştırma makalesi { gida441075, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {957 - 970}, doi = {10.15237/gida.GD18093}, title = {MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS}, key = {cite}, author = {Azarabadi, Negin and Özdemir, Kübra Sultan and Topuz, Ayhan} }
APA Özdemir, K , Azarabadi, N , Topuz, A . (2018). MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS. GIDA / THE JOURNAL OF FOOD, 43 (6), 957-970. DOI: 10.15237/gida.GD18093
MLA Özdemir, K , Azarabadi, N , Topuz, A . "MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS". GIDA / THE JOURNAL OF FOOD 43 (2018): 957-970 <http://dergipark.gov.tr/gida/issue/39712/441075>
Chicago Özdemir, K , Azarabadi, N , Topuz, A . "MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS". GIDA / THE JOURNAL OF FOOD 43 (2018): 957-970
RIS TY - JOUR T1 - MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS AU - Kübra Sultan Özdemir , Negin Azarabadi , Ayhan Topuz Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18093 DO - 10.15237/gida.GD18093 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 957 EP - 970 VL - 43 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18093 UR - http://dx.doi.org/10.15237/gida.GD18093 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS %A Kübra Sultan Özdemir , Negin Azarabadi , Ayhan Topuz %T MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 6 %R doi: 10.15237/gida.GD18093 %U 10.15237/gida.GD18093
ISNAD Özdemir, Kübra Sultan , Azarabadi, Negin , Topuz, Ayhan . "BERGAMUT UÇUCU YAĞININ ARAP ZAMKI VE MALTODEKSTRİN KARIŞIMLARI KULLANILARAK MİKROENKAPSÜLASYONU: UÇUCU YAĞ BİLEŞENLERİNİN STABİLİTE VE SALINIM ÖZELLİKLERİNİN BELİRLENMESİ". GIDA / THE JOURNAL OF FOOD 43 / 6 (Kasım 2018): 957-970. http://dx.doi.org/10.15237/gida.GD18093