Üzüm Çekirdeği yağının mikroenkapsülasyonu ve Türk Kahvesinde kullanımının araştırılması
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Gıdalarda antioksidan, antienflamatuvar, antidiyabetik, antikanser, antiviral ve antitümör aktiviteye sahip birçok doğal biyoaktif bileşik bulunmaktadır. Biyoaktif bileşiklere bu sağlık faydalarından kaynaklı olarak son yıllarda ilgi artmıştır. Üzüm çekirdeği yağı proantosiyanidinler, kateşin, tokoferoller gibi birçok bileşiği yapısında barındırmaktadır. Ancak bu biyoaktif bileşenler gıda işleme, depolama ve insan sindirim sisteminde karşılaştıkları olumsuzluklar nedeniyle stabilitelerini koruyamamaktadır. Mikroenkapsülasyon bu biyoaktif bileşiklerin işleme, saklama ve gastrointestinal sistem koşullarında bozunmadan korunması için kapsüllendiği süreçtir. Bu çalışmada üzüm çekirdeği yağı kompleks koaservasyon tekniğiyle jelatin ve Arap zamkıyla mikroenkapsüle edilmiş ve bu mikrokapsüller liyofilizasyon tekniği ile kurutulmuş ve kütlece %20-%30-%35 oranında Türk kahvesine ilave edilmiştir. Yapılan analizler sonucunda üzüm çekirdeği yağı mikrokapsülleri ilave edilerek pişirilen Türk kahvelerinin fenolik madde miktarı, antioksidan aktivite değeri açısından kontrol gruplarından yüksek olduğu tespit edilmiştir.
There are many natural bioactive compounds in foods that have antioxidant, anti-inflammatory, antidiabetic, anticancer, antiviral and antitumor activities. Interest in bioactive compounds has increased in recent years due to these health benefits. Grape seed oil contains many compounds such as proanthocyanidins, catechin and tocopherols. However, these bioactive components cannot maintain their stability due to the negativities they encounter in food processing, storage and the human digestive system. Microencapsulation is the process by which these bioactive compounds are encapsulated to protect them from degradation under processing, storage and gastrointestinal tract conditions. In this study, grape seed oil was microencapsulated with gelatin and gum Arabic by complex coacervation technique, and these microcapsules were dried by lyophilization technique and added to Turkish coffee at a rate of 20%-30%-35% by mass. As a result of the analyses, it was determined that Turkish coffees cooked by adding grape seed oil microcapsules were higher than the control groups in terms of phenolic substance amount and antioxidant activity value.
There are many natural bioactive compounds in foods that have antioxidant, anti-inflammatory, antidiabetic, anticancer, antiviral and antitumor activities. Interest in bioactive compounds has increased in recent years due to these health benefits. Grape seed oil contains many compounds such as proanthocyanidins, catechin and tocopherols. However, these bioactive components cannot maintain their stability due to the negativities they encounter in food processing, storage and the human digestive system. Microencapsulation is the process by which these bioactive compounds are encapsulated to protect them from degradation under processing, storage and gastrointestinal tract conditions. In this study, grape seed oil was microencapsulated with gelatin and gum Arabic by complex coacervation technique, and these microcapsules were dried by lyophilization technique and added to Turkish coffee at a rate of 20%-30%-35% by mass. As a result of the analyses, it was determined that Turkish coffees cooked by adding grape seed oil microcapsules were higher than the control groups in terms of phenolic substance amount and antioxidant activity value.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
