Öz
Günümüzde içecek emülsiyon ve aromalarının
hazırlanmasında yaygın olarak kullanılan çözgen etil alkol olup, bu maddeye
alternatif helal bileşenlerin belirlenmesi büyük önem taşımaktadır. İçecekler
arasında da turunçgil aromaları ile hazırlananlar yaygın olarak
tüketilmektedir. Bu çalışmada, portakal, mandalina ve limon aromalı içeceklerin
ve bunlara ait emülsiyonların hazırlanmasında kabuk yağlarının taşıyıcısı
olarak kullanılan bazı helal çözgenlerin, son ürün kalite parametreleri
üzerindeki etkileri incelenmiştir. Bu amaçla propilen glikol, benzil alkol ve
triasetinden oluşan bir helal çözgen kompozisyonu kullanılmıştır. Örneklerin
bazı fiziksel ve mikrobiyolojik stabiliteleri ile duyusal özellikleri, 15 gün
süre ile 40°C sıcaklık ve 100 000,0 lux ışık altında bekletildikten sonra
incelemeye alınmıştır. Sonuç olarak, örneklerde toplam mezofilik aerobik
bakteri ile maya-küf gelişimi gerçekleşmemiştir ve ayrıca çeşitli fiziksel
stabilite problemleri (halka oluşumu, faz ayrımı ve çökme gibi) ile
karşılaşılmamıştır. Örneklerin, renk özelliklerinin (L*, a* ve b*) ürünlerin
karakteristik özellikleri ile uyumlu olduğu belirlenmiştir. Eğitimli
panelistler ile gerçekleştirilen duyusal analizler sonucunda, örneklerin
oldukça yüksek düzeyde bir beğeniye sahip oldukları ve aroma algı şiddetleri
üzerine kullanılan helal çözgenlerin olumsuz hiçbir etkiye neden olmadıkları
gözlenmiştir. Elde edilen sonuçlar dikkate alındığında, çalışma kapsamında
kullanılan helal çözgenlerin etanole alternatif olarak turunçgil aromalı
içeceklerde aroma taşıyıcısı olarak kullanılabilecekleri belirlenmiştir.
Destekleyen Kurum
TUBİTAK
Proje Numarası
1150109
Teşekkür
Bu çalışma TÜBİTAK tarafından 1511 Öncelikli Alanlar Araştırma Teknoloji Geliştirme ve Yenilik Projeleri Destekleme Programı kapsamında desteklenmiştir.
Kaynakça
- Anon., 2019. Gazlı içecekler, cola ve enerji içecekleri, niçin neden helal ve tayyib sertifikalandırma yapılamıyor? http://www.gimdes.org/gazli-icecekler-colalar-enerji-icecekleri- icin-helal-tayyib-sertifikalandirma-yapilamiyor.html Erişim; 20 Mayıs 2019.
- Alvarez, R., Carvalho, C.P., Sierra, J., Lara, O., Cardona, D., Londono-Londono, J., (2012). Citrus Juice Extraction Systems: Effect on Chemical Composition and Antioxidant Activity of Clementine Juice. Journal of Agricultural and Food Chemistry 60: 774-781, doi: 10.1021/jf203353h
- Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Batta, E., Corollano, M.L., Charles, M., Gasperi, F., Spilibergo, S., (2015). High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality. Journal of Food Engineering 145: 73-81, doi: 10.1016/j.jfoodeng.2014.08.012
- Cheong, W.K., Mirohessini, H., Hamid, N.S.A., Osman, A., Basri, M., Tan, C.P., (2014). Effects of Propylene Glycol Alginate and Sucrose Esters on the Physicochemical Properties of Modified Starch-Stabilized Beverage Emulsions. Molecules 19: 8691-8706, doi: 10.3390/molecules19068691
- Choi, S.J., Decker, E. A., Henson, L., Popplewell, L. M., McClements, D.J., (2009). Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin. Journal of Agricultural and Food Chemistry 57 (23): 11349-11353, doi: 10.1021/jf902761h
- Given, P.S., (2009). Encapsulation of flavors in emulsions for beverages. Current Opinion in Colloid & Interface Science 14 (1): 43-47, doi: 10.1016/j.cocis.2008.01.007
- Guichard, E., (2002). Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International 18: 49–70, doi: 10.1081/FRI-120003417
- Hutchings, J.B., (1999). Food color and appearance (pp. 19–21) (2nd ed.). Gaithersburg, MD: An Aspen Publishers.
- McClements, D.J., (2005). Food Emulsions: Principles, practices, and techniques (2nd ed.). Boca Raton, Fl: CRC Press.
- McClements, D.J., (2011). Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter 7 (6): 2297-2316, doi: 10.1039/C0SM00549E
- Mei, L.Y., Choi, S.J., Alamed, J., Henson, L., Popplewell, M., McClements, D.J., Decker, E.A., (2010). Citral stability in oil-in-water emulsions with solid or liquid Octadecane. Journal of Agricultural and Food Chemistry 58 (1): 533-536, doi: 10.1021/jf902665b
- Mirhosseini, H., Tan, C.P., Hamid, N.S.A., Yusof, S., (2008). Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion. Food Chemistry 107: 1161-1172, doi: 10.1016/j.foodchem.2007.09.043
- Piorkowski, D.T., McClements, D.V., (2014). Beverage Emulsions: Recent developments in formulation, production, and applications. Food Hydrocolloids 42: 5-41, doi: 10.1016/j.foodhyd.2013.07.009
- Rao, J.J., McClements, D.J., (2012). Food-grade microemulsions and nanoemulsions: role of oil phase composition on formation and stability. Food Hydrocolloids 29 (2): 326-334, doi: 10.1016/j.foodhyd.2012.04.008
- Samaram, J., Mirhosseini, H., Tan, C.P., Ghazali, H.M., (2014). Ultrasound-assisted extraction and solvent extraction of papaya seed oil: Crystallization of thermal behavior, saturation degree, color, and oxidative stability. Industrial Crops and Products 52: 702-708, doi: 10.1016/j.indcrop.2013.11.047
- Tan, C. T. (1997). In S. Friberg & K. Larsson (Eds.), Beverage emulsions in food emulsions (3rd ed., pp. 491–524). New York, NY: Marcel Dekker Inc.
Öz
It is important to determine halal solvents as
alternative for ethyl alcohol, which is widely used in the preparation of
beverage emulsions, flavors and aromas. Citrus flavors are widelyc consumed
among soft beverages. In this study, the effects of some halal solvents used as
carriers of citrus peel oils in the preparation of orange, mandarin and lemon
flavored beverages and their emulsions, were investigated on the final product
quality parameters. For this aim, a halal solvent composition, consisting of
propylene glycol, benzyl alcohol and triacetin, was used. Some physical and
microbiological stability and sensory properties of the samples were examined
after storage for 15 days at 40°C and 100 000.00 lux. As microbiological
stability parameters, total mesophilic aerobic bacteria and yeast and mold
growth did not occur in the samples. Also, some physical stability problems
such as ring formation, phase separation and precipitation were not observed.
Colour parameters (L*, a* and b* values) were consistent with the
characteristics of the products. According to result of sensory analysis
conducted with trained panelists, it was observed that the samples had a high
level of acceptability and likings, and that the halal solvent sused on the
flavor perception intensities had no negative effect. Consequently, it was determined
that halal solvents used in the study could be used as aromatic peel oils
carrier in citrus flavored beverages.
Proje Numarası
1150109
Kaynakça
- Anon., 2019. Gazlı içecekler, cola ve enerji içecekleri, niçin neden helal ve tayyib sertifikalandırma yapılamıyor? http://www.gimdes.org/gazli-icecekler-colalar-enerji-icecekleri- icin-helal-tayyib-sertifikalandirma-yapilamiyor.html Erişim; 20 Mayıs 2019.
- Alvarez, R., Carvalho, C.P., Sierra, J., Lara, O., Cardona, D., Londono-Londono, J., (2012). Citrus Juice Extraction Systems: Effect on Chemical Composition and Antioxidant Activity of Clementine Juice. Journal of Agricultural and Food Chemistry 60: 774-781, doi: 10.1021/jf203353h
- Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Batta, E., Corollano, M.L., Charles, M., Gasperi, F., Spilibergo, S., (2015). High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality. Journal of Food Engineering 145: 73-81, doi: 10.1016/j.jfoodeng.2014.08.012
- Cheong, W.K., Mirohessini, H., Hamid, N.S.A., Osman, A., Basri, M., Tan, C.P., (2014). Effects of Propylene Glycol Alginate and Sucrose Esters on the Physicochemical Properties of Modified Starch-Stabilized Beverage Emulsions. Molecules 19: 8691-8706, doi: 10.3390/molecules19068691
- Choi, S.J., Decker, E. A., Henson, L., Popplewell, L. M., McClements, D.J., (2009). Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin. Journal of Agricultural and Food Chemistry 57 (23): 11349-11353, doi: 10.1021/jf902761h
- Given, P.S., (2009). Encapsulation of flavors in emulsions for beverages. Current Opinion in Colloid & Interface Science 14 (1): 43-47, doi: 10.1016/j.cocis.2008.01.007
- Guichard, E., (2002). Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International 18: 49–70, doi: 10.1081/FRI-120003417
- Hutchings, J.B., (1999). Food color and appearance (pp. 19–21) (2nd ed.). Gaithersburg, MD: An Aspen Publishers.
- McClements, D.J., (2005). Food Emulsions: Principles, practices, and techniques (2nd ed.). Boca Raton, Fl: CRC Press.
- McClements, D.J., (2011). Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter 7 (6): 2297-2316, doi: 10.1039/C0SM00549E
- Mei, L.Y., Choi, S.J., Alamed, J., Henson, L., Popplewell, M., McClements, D.J., Decker, E.A., (2010). Citral stability in oil-in-water emulsions with solid or liquid Octadecane. Journal of Agricultural and Food Chemistry 58 (1): 533-536, doi: 10.1021/jf902665b
- Mirhosseini, H., Tan, C.P., Hamid, N.S.A., Yusof, S., (2008). Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion. Food Chemistry 107: 1161-1172, doi: 10.1016/j.foodchem.2007.09.043
- Piorkowski, D.T., McClements, D.V., (2014). Beverage Emulsions: Recent developments in formulation, production, and applications. Food Hydrocolloids 42: 5-41, doi: 10.1016/j.foodhyd.2013.07.009
- Rao, J.J., McClements, D.J., (2012). Food-grade microemulsions and nanoemulsions: role of oil phase composition on formation and stability. Food Hydrocolloids 29 (2): 326-334, doi: 10.1016/j.foodhyd.2012.04.008
- Samaram, J., Mirhosseini, H., Tan, C.P., Ghazali, H.M., (2014). Ultrasound-assisted extraction and solvent extraction of papaya seed oil: Crystallization of thermal behavior, saturation degree, color, and oxidative stability. Industrial Crops and Products 52: 702-708, doi: 10.1016/j.indcrop.2013.11.047
- Tan, C. T. (1997). In S. Friberg & K. Larsson (Eds.), Beverage emulsions in food emulsions (3rd ed., pp. 491–524). New York, NY: Marcel Dekker Inc.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Proje Numarası | 1150109 |
| Yayımlanma Tarihi | 12 Kasım 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 1 Sayı: 1 |
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