Mehmet KOÇ, Melike SAKİN YILMAZER, Figen KAYMAK-ERTEKİN

Jelatin, Pullulan, Laktoz ve Sakarozun Balık Yağının Dondurarak Kurutma Tekniği ile Mikroenkapsülasyonunda Kaplama Materyali Olarak Kullanımı

Jelatin, laktoz, pullulan, sakkaroz ve nişasta kullanılarak balık yağının dondurarak kurutulma tekniği ile kaplanması işleminde enkapsülasyon özellikleri incelenmiştir. Yüzde 10 balık yağı, % 4.5 laktoz, % 4.5 sakkaroz, % 1 jelatin ve % 80 su L ile % 10 balık yağı, % 4.5 pullulan, % 4.5 sakkaroz, % 1 jelatin ve % 80 su P içeren iki farklı formülasyon hazırlanmıştır. Kontrol örneği olarak % 10 balık yağı, % 10 nişasta ve % 80 su S içeren karışım kullanılmıştır. Mikroenkapsüle edilmiş örneklerin fizikokimyasal değişimlerini gözlemek için bütün örnekler karanlık ortamda 25°C’de 45 gün boyunca depolanmıştır. Bunların yanı sıra örneklerin mikroenkapsülasyon verimini belirlemek için kaplanmamış balık yağı içeriği ve renk değişimleri ∆E belirlenmiştir. Laktozun kaplama materyali olarak kullanılması nem ve su aktivitesi değerlerinde daha fazla artışa sebep olmuştur. Oksidasyon stabilitesi açısından, kontrol örneğinde S en yüksek oksidasyon derecesi bulunmuştur. Taramalı elektron mikroskubu ile çekilen resimlere göre L örneği düzgün bir yüzeye sahipken P örneğinde ise daha lifli bir yapı gözlenmektedir

Anahtar Kelimeler:

Mikroenkapsülasyon, Balık yağı, Dondurarak kurutma, Oksidasyon derecesi, Kaplama

Use of Gelatin, Pullulan, Lactose and Sucrose as Coating Material for Microencapsulation of Fish Oil by Freeze Drying

Encapsulating properties of gelatin, lactose, pullulan, sucrose and starch for the coating of the fish oil by freeze-drying technique were evaluated. Two groups of solutions containing 10% fish oil, 4.5% lactose, 4.5% sucrose, 1% gelatin and 80% water L and 10% fish oil, 4.5% pullulan, 4.5% sucrose, 1% gelatin and 80% water P on weight basis were prepared. As a control sample, the mixture containing 10% fish oil, 10% starch and 80% water S was used. All microencapsulated samples were stored in dark for 45 days at 25°C to determine changes in physicochemical properties. In order to determine the microencapsulation efficiency, the non-microencapsulated or/ free fish oil content and changes in color ∆E were also studied. Use of lactose as a coating material increased both the moisture content and water activity of encapsulated products. In terms of oxidation stability, the highest oxidation level was found in the control sample. The scanning electron microscope images revealed that surface structures of the sample P was mostly fibrous whereas the sample L had smooth surface

Keywords:

Microencapsulation, Fish oil, Freeze drying, Oxidation degree, Coating materials,

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