Suda Zeytin Yağı Model Emülsiyonunun Fiziksel Özellikleri: Su ve Yağ Fazı Konsantrasyonu ile Homojenizasyon Tiplerinin Etkisi

Bu çalışmada enkapsülasyon denemesi için farklı yağ içeriklerine %30, %40, %50 w/w kuru temelde sahip su içinde zeytinyağı emülsiyonları hazırlanmıştır. Kaplama materyali olarak farklı oranlardaki peyniraltı suyu protein izolatı ve maltodekstrin %30, %40, %50 w/w kuru temelde , stabilizatör olarak %1 oranında Tween 20 kullanılmıştır. Emülsiyonlar klasik ve ultrasonik homojenizatör ile hazırlanmıştır. Emülsiyon stabilitesi, reolojik özellikler, damlacık çapı ve mikroskopisi üzerine kuru madde içeriğinin, enkapsüle edici ajanları içeren sulu fazın kompozisyonu ve yağ miktarının etkisi incelenmiştir. Sulu fazında maltodekstrin içeren emülsiyonlar daha viskoz yapıda bulgulanmış ve emülsiyon stabilitesi bakımından daha iyi sonuç vermiştir. Ayrıca emülsiyonların viskozitesi kuru maddenin artışı ile artmış, yağ içerinin artışı ile azalmıştır. Ultrasonik homojenizasyon yöntemi ile hazırlanan emülsiyonların damlacık çapı 0.390-1.974 µm klasik yöntem ile hazırlananlara 1.003-5.205 µm oranla daha düşük bulunmuştur

Anahtar Kelimeler:

Zeytinyağı, emülsiyon, peyniraltı suyu protein izolatı, maltodekstrin, ultrasonik homojenizasyon

Physical Properties of Olive Oil in Water Model Emulsion: Effect of Aqueous and Oil Phase Concentration and Homogenization Types

In this study, olive oil in water emulsions with different oil contents 30, 40 and 50% w/w on dry matter basis were prepared for further encapsulation processes. Whey protein isolate and maltodextrin were used as encapsulating agents at different dry matter contents 30, 40 and 50% , and Tween 20 was used at 1% as a stabilizer. Emulsions were produced by a rotor-stator classic or an ultrasonic homogenizer. The effect of dry matter content, composition of aqueous phase containing encapsulating agents and oil content on the emulsion stability, rheological properties, droplet size, and microscopy images were determined. The water phase of emulsions containing maltodextrin was more viscous that resulted in better emulsion stability. Moreover the viscosity of emulsions increased with increasing dry matter content and decreasing oil content. The droplet size of emulsions D[4,3] prepared by ultrasonic homogenization were lower 0.390-1.974 µm than that by classic homogenization 1.003-5.205 µm

Keywords:

Olive oil, emulsion, whey protein isolate, maltodextrin, ultrasonic homogenization,

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