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MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU

Yıl 2020, Cilt: 9 Sayı: 2, 877 - 882, 07.08.2020
https://doi.org/10.28948/ngumuh.649969

Öz

Bu çalışmada karabiber tohumu yağının maltodekstrin ve yerel üreticiden temin edilen Kabuli çeşidi nohuttan alkali ekstraksiyon/izoelektrik çöktürme metodu ile elde edilen protein izolatı kullanılarak püskürtmeli kurutma metodu ile enkapsülasyonunun incelenmesi amaçlanmıştır. Bu amaçla yalnızca maltodekstrin içeren kontrol numunesi ve farklı oranlarda (%1-4) nohut proteini izolatı ve %8 oranında karabiber tohumu yağı içeren emülsiyonlar hazırlanmış ve püskürtmeli kurutma metodu ile kurutulmuştur. Elde edilen karabiber tohumu yağı mikrokapsüllerinin nem içeriği 4,7-6,5 g/100 g arasında; su aktivitesi ise 0,22-0,27 arasında değişmiştir. Formülasyonda kullanılan nohut proteini izolatı oranı arttıkça elde edilen toz ürünün nem içeriğinin düştüğü, renginin ise koyulaştığı görülmüştür. Karabiber tohumu yağı mikrokapsüllerinin yüzey yağı %0,2-1,3 arasında; enkapsülasyon verimi ise %74,1-99,3 arasında değişmiştir. Nohut proteini izolatı kullanılarak elde edilen karabiber tohumu yağı mikrokapsüllerinde protein kullanılmayan kontrol numunesine göre enkapsülasyon verimi artmıştır. Bu çalışma sonucu elde edilen bulgular, maltodekstrin ve nohut proteini izolatının karabiber tohumu yağı gibi hassas uçucu yağların enkapsülasyonunda taşıyıcı matris olarak kullanılabileceğini göstermiştir.

Destekleyen Kurum

İstanbul Teknik Üniversitesi Bilimsel Araştırma Projeleri Birimi

Proje Numarası

41568

Teşekkür

Bu çalışma İstanbul Teknik Üniversitesi Bilimsel Araştırma Projeleri Birimi’nin sağladığı destekle (Proje No: 41568) gerçekleştirilmiştir. Püskürtmeli kurutma deneylerinde verdiği destek için Gıda Yük. Müh. Evren DEMİRCAN’a teşekkür ederiz.

Kaynakça

  • M. Abukawsar, M. Saleh‐e‐In, A. Ahsan, M. Rahim, N. H. Bhuiyan, S. K. Roy, A. Ghosh and S. Naher, “Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrum L.) seed cultivars”, Journal of Food Biochemistry, vol. 42, pp. 1-21, 2018.
  • Z. L. Cardeal, M. D. R. G. da Silva and P. J. Marriott, “Comprehensive two-dimensional gas chromatography/mass spectrometric analysis of pepper volatiles”, Rapid Communications in Mass Spectrometry, vol. 20, pp. 2823-2836, 2006.
  • H. J. D. Dorman and S. G. Deans, “Antimicrobial agents from plants: antibacterial activity of plant volatile oils”, Journal of Applied Microbiology, vol. 88, pp. 308-316, 2000.
  • G. Singh, P. Marimuthu, C. Catalan and M. P. deLampasona, “Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract”, Journal of the Science of Food and Agriculture, vol. 84, pp. 1878-1884, 2004.
  • K. G. H. Desai and H. J. Park, “Recent developments in microencapsulation of food ingredients”, Drying Technology, vol. 23, pp. 1361-1394, 2005.
  • D. J. McClements, E. A. Decker and J. Weiss, “Emulsion-based delivery systems for lipophilic bioactive components”, Journal of Food Science, vol. 72, pp. 109-124, 2007.
  • S. Şehirali, Yemeklik Tane Baklagiller, Ankara: Ankara Üniversitesi Ziraat Fakültesi Yayınları, 1988.
  • Türkiye İstatistik Kurumu, “Bitkisel Üretim İstatistikleri”. [online]. Erişim: www.tuik.gov.tr [erişim tarihi 15.11.2019].
  • A. L. Romero-Baranzini, G. A. Yanez-Farias and J. M. Barron-Hoyos, “A high protein product from chickpeas (Cicer arietinum L.) by ultrafiltration, preparation and functional properties”, Journal of Food Processing and Preservation, vol. 19, pp. 319-329, 1995.
  • R. Sanchez Vioque, A. Clemente, J. Vioque, J. Bautista and F. Millan. “Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization”, Food Chemistry, vol. 64, pp. 237-243, 1999.
  • M. Kaur and N. Singh, “Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars”, Food Chemistry, vol. 102, pp. 366-374, 2007.
  • J. I. Boye, S. Aksay, S. Roufik, S. Ribéreau, M. Mondor, E. Farnworth and S. H. Rajamohamed, “Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques”, Food Research International,vol. 43, pp. 537-546, 2010.
  • A. Can Karaca, N. Low and M. Nickerson, “Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction”, Food Research International, vol. 44, pp. 2742-2750, 2011.
  • L. Y. Aydemir and A. Yemenicioglu, “Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives”, LWT-Food Science and Technology, vol. 50, pp. 686-694, 2013.
  • A. M. Ghribi, I. M. Gafsi, C. Blecker, S. Danthine, H. Attia and S. Besbes, “Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates”, Journal of Food Engineering, vol. 165, pp. 179-188, 2015.
  • AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, VA., USA, 2003.
  • S. Liu, N. H. Low and M. Nickerson, “Entrapment of flaxseed oil within gelatin-gum Arabic capsules”, Journal of the American Oil Chemists' Society, vol. 87, pp. 809-815, 2010.
  • U. Klinkesorn, P. Sophanodora, P. Chinachoti, E. A. Decker and D. J. McClements, “Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition”, Food Research International, vol. 39, pp. 449-457, 2006.
  • S. H. Anwar and B. Kunz, “The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying”, Journal of Food Engineering, vol. 105, pp. 367-378, 2011.
  • J. A. Duke, “Handbook of legumes of world economic importance”, Food and Agriculture Organization of the United Nations, Plenum Press, N.Y., 52-57, 1981.
  • R. Baixauli, A. Salvador and S. Fiszman, “Textural and colour changes during stroage and sensory shelf life of muffins containing resistant starch”, European Food Research and Technology, vol. 226, pp. 523-530, 2008.
  • S. Quispe-Condori, M. D. Saldaña and F. Temelli, “Microencapsulation of flax oil with zein using spray and freeze drying”, LWT-Food Science and Technology, vol. 44, pp. 1880-1887, 2011.
  • A. Can Karaca, N. Low and M. Nickerson, “Encapsulation of flaxseed oil using a benchtop spray dryer for legume protein−maltodextrin microcapsule preparation”, Journal of Agricultural and Food Chemistry, vol. 61, pp. 5148-5155, 2013.
  • P. Moser, S. Ferreira and V. R. Nicoletti, “Buriti oil microencapsulation in chickpea protein-pectin matrix as affected by spray drying parameters”, Food and Bioproducts Processing, vol. 117, pp. 183-193, 2019.
  • B. Adhikari, T. Howes, B. R. Bhandari and T. A. G. Langrish, “Effect of addition of proteins on the production of amorphous sucrose powder through spray drying”, Journal of Food Engineering, vol. 94, pp. 144-153, 2009.
  • Z. X. Fang, B. Bhandari, “Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice”, Food Research International, vol. 48, pp. 478-483, 2012.

ENCAPSULATION OF BLACK PEPPER SEED OIL IN MALTODEXTRIN- CHICKPEA PROTEIN ISOLATE MATRIX WITH SPRAY DRYING METHOD

Yıl 2020, Cilt: 9 Sayı: 2, 877 - 882, 07.08.2020
https://doi.org/10.28948/ngumuh.649969

Öz

The aim of this study was to investigate the use of maltodextrin and alkali extracted and isoelectric-precipitated protein isolate obtained from Kabuli type local chickpeas in encapsulation of black pepper seed oil. A control sample with only maltodextrin and four different emulsions containing chickpea protein isolate (1-4%) and 8% black pepper seed oil were spray-dried. Moisture content of black pepper seed oil microcapsules changed between 4.7-6.5 g/100 g whereas their water activity ranged between 0.22-0.27. An increase in the chickpea protein isolate ratio resulted in a decrease in moisture content, however darker colour in the microcapsules increased. Surface oil of the microcapsules changed between 0.2-1.3% whereas encapsulation efficiency ranged between 74.1-99.3%. Encapsulation efficiency of microcapsules containing chickpea protein isolate was found to be higher than the control. Findings of the present study indicate that maltodextrin and protein isolate obtained from Kabuli type local chickpeas can be utilized as a matrix for encapsulation of sensitive essential oils such as black pepper seed oil.

Proje Numarası

41568

Kaynakça

  • M. Abukawsar, M. Saleh‐e‐In, A. Ahsan, M. Rahim, N. H. Bhuiyan, S. K. Roy, A. Ghosh and S. Naher, “Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrum L.) seed cultivars”, Journal of Food Biochemistry, vol. 42, pp. 1-21, 2018.
  • Z. L. Cardeal, M. D. R. G. da Silva and P. J. Marriott, “Comprehensive two-dimensional gas chromatography/mass spectrometric analysis of pepper volatiles”, Rapid Communications in Mass Spectrometry, vol. 20, pp. 2823-2836, 2006.
  • H. J. D. Dorman and S. G. Deans, “Antimicrobial agents from plants: antibacterial activity of plant volatile oils”, Journal of Applied Microbiology, vol. 88, pp. 308-316, 2000.
  • G. Singh, P. Marimuthu, C. Catalan and M. P. deLampasona, “Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract”, Journal of the Science of Food and Agriculture, vol. 84, pp. 1878-1884, 2004.
  • K. G. H. Desai and H. J. Park, “Recent developments in microencapsulation of food ingredients”, Drying Technology, vol. 23, pp. 1361-1394, 2005.
  • D. J. McClements, E. A. Decker and J. Weiss, “Emulsion-based delivery systems for lipophilic bioactive components”, Journal of Food Science, vol. 72, pp. 109-124, 2007.
  • S. Şehirali, Yemeklik Tane Baklagiller, Ankara: Ankara Üniversitesi Ziraat Fakültesi Yayınları, 1988.
  • Türkiye İstatistik Kurumu, “Bitkisel Üretim İstatistikleri”. [online]. Erişim: www.tuik.gov.tr [erişim tarihi 15.11.2019].
  • A. L. Romero-Baranzini, G. A. Yanez-Farias and J. M. Barron-Hoyos, “A high protein product from chickpeas (Cicer arietinum L.) by ultrafiltration, preparation and functional properties”, Journal of Food Processing and Preservation, vol. 19, pp. 319-329, 1995.
  • R. Sanchez Vioque, A. Clemente, J. Vioque, J. Bautista and F. Millan. “Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization”, Food Chemistry, vol. 64, pp. 237-243, 1999.
  • M. Kaur and N. Singh, “Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars”, Food Chemistry, vol. 102, pp. 366-374, 2007.
  • J. I. Boye, S. Aksay, S. Roufik, S. Ribéreau, M. Mondor, E. Farnworth and S. H. Rajamohamed, “Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques”, Food Research International,vol. 43, pp. 537-546, 2010.
  • A. Can Karaca, N. Low and M. Nickerson, “Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction”, Food Research International, vol. 44, pp. 2742-2750, 2011.
  • L. Y. Aydemir and A. Yemenicioglu, “Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives”, LWT-Food Science and Technology, vol. 50, pp. 686-694, 2013.
  • A. M. Ghribi, I. M. Gafsi, C. Blecker, S. Danthine, H. Attia and S. Besbes, “Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates”, Journal of Food Engineering, vol. 165, pp. 179-188, 2015.
  • AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, VA., USA, 2003.
  • S. Liu, N. H. Low and M. Nickerson, “Entrapment of flaxseed oil within gelatin-gum Arabic capsules”, Journal of the American Oil Chemists' Society, vol. 87, pp. 809-815, 2010.
  • U. Klinkesorn, P. Sophanodora, P. Chinachoti, E. A. Decker and D. J. McClements, “Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition”, Food Research International, vol. 39, pp. 449-457, 2006.
  • S. H. Anwar and B. Kunz, “The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying”, Journal of Food Engineering, vol. 105, pp. 367-378, 2011.
  • J. A. Duke, “Handbook of legumes of world economic importance”, Food and Agriculture Organization of the United Nations, Plenum Press, N.Y., 52-57, 1981.
  • R. Baixauli, A. Salvador and S. Fiszman, “Textural and colour changes during stroage and sensory shelf life of muffins containing resistant starch”, European Food Research and Technology, vol. 226, pp. 523-530, 2008.
  • S. Quispe-Condori, M. D. Saldaña and F. Temelli, “Microencapsulation of flax oil with zein using spray and freeze drying”, LWT-Food Science and Technology, vol. 44, pp. 1880-1887, 2011.
  • A. Can Karaca, N. Low and M. Nickerson, “Encapsulation of flaxseed oil using a benchtop spray dryer for legume protein−maltodextrin microcapsule preparation”, Journal of Agricultural and Food Chemistry, vol. 61, pp. 5148-5155, 2013.
  • P. Moser, S. Ferreira and V. R. Nicoletti, “Buriti oil microencapsulation in chickpea protein-pectin matrix as affected by spray drying parameters”, Food and Bioproducts Processing, vol. 117, pp. 183-193, 2019.
  • B. Adhikari, T. Howes, B. R. Bhandari and T. A. G. Langrish, “Effect of addition of proteins on the production of amorphous sucrose powder through spray drying”, Journal of Food Engineering, vol. 94, pp. 144-153, 2009.
  • Z. X. Fang, B. Bhandari, “Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice”, Food Research International, vol. 48, pp. 478-483, 2012.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği
Yazarlar

Nadiye Pelin Mansuroğlu Bu kişi benim

Ebru Yazıcı Bu kişi benim

Sümeyra Önder Bu kişi benim 0000-0003-4712-7917

Aslı Can Karaça 0000-0002-4137-0644

Proje Numarası 41568
Yayımlanma Tarihi 7 Ağustos 2020
Gönderilme Tarihi 22 Kasım 2019
Kabul Tarihi 21 Mayıs 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 9 Sayı: 2

Kaynak Göster

APA Mansuroğlu, N. P., Yazıcı, E., Önder, S., Can Karaça, A. (2020). MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 9(2), 877-882. https://doi.org/10.28948/ngumuh.649969
AMA Mansuroğlu NP, Yazıcı E, Önder S, Can Karaça A. MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU. NÖHÜ Müh. Bilim. Derg. Ağustos 2020;9(2):877-882. doi:10.28948/ngumuh.649969
Chicago Mansuroğlu, Nadiye Pelin, Ebru Yazıcı, Sümeyra Önder, ve Aslı Can Karaça. “MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 9, sy. 2 (Ağustos 2020): 877-82. https://doi.org/10.28948/ngumuh.649969.
EndNote Mansuroğlu NP, Yazıcı E, Önder S, Can Karaça A (01 Ağustos 2020) MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 9 2 877–882.
IEEE N. P. Mansuroğlu, E. Yazıcı, S. Önder, ve A. Can Karaça, “MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU”, NÖHÜ Müh. Bilim. Derg., c. 9, sy. 2, ss. 877–882, 2020, doi: 10.28948/ngumuh.649969.
ISNAD Mansuroğlu, Nadiye Pelin vd. “MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 9/2 (Ağustos 2020), 877-882. https://doi.org/10.28948/ngumuh.649969.
JAMA Mansuroğlu NP, Yazıcı E, Önder S, Can Karaça A. MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU. NÖHÜ Müh. Bilim. Derg. 2020;9:877–882.
MLA Mansuroğlu, Nadiye Pelin vd. “MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, c. 9, sy. 2, 2020, ss. 877-82, doi:10.28948/ngumuh.649969.
Vancouver Mansuroğlu NP, Yazıcı E, Önder S, Can Karaça A. MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU. NÖHÜ Müh. Bilim. Derg. 2020;9(2):877-82.

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