Kompleks Koaservasyon Yöntemi ile Gül (Rosa damascena Miller) Yağının Jelatin ve Aljinat ileMikroenkapsülasyonu

Mikroenkapsülasyon, günümüzde gıda, ilaç, tarım, tekstil, kozmetik, biyomedikal gibi endüstrilerde aktif bileşenstabilitesinin ve biyoaktif özelliklerinin korunması için sıklıkla başvurulan, aktif maddelerin etrafını bir ya dabirden çok kaplama maddesi ile sarılmasını sağlayan bir teknolojidir. Ülkemiz için ticari öneme sahip olan ve anti kanser, antioksidan, antiseptik, hipolipidemik, antidiyabetik, antimikrobiyal ve antibakteriyel özellikleri nedeniylegeniş uygulama alanı bulabilecek gül yağı, oda sıcaklığında hidrokarbon grubu bileşen oranının artmasıylakatılaşmaya başlamakta ve karakteristik özelliklerini kaybetmektedir. Bu nedenle yapılan bu çalışma ile, duvarmateryali olarak jelatin ve aljinat kullanılarak, kompleks koaservasyon metodu ile gül yağının mikroenkapsüleedilmesi amaçlanmıştır. Sentez sırasında farklı oranlarda jelatin/aljinat içeren mikrokapsüller (6J/A/5GY,8J/A/5GY, 10J/A/5GY, 12J/A/5GY) elde edilmiş olup, jelatin/aljinat oranının mikrokapsülleme verimi, % yüzeyyağı, % toplam yağ miktarı ve enkapsülasyon etkinliği üzerine etkileri araştırılmıştır. 12J/A/5GY mikrokapsüllerinin %85,5 mikrokapsülleme verimi, 50,1 % toplam yağ, % 88,0 enkapsülasyon etkinliği ile enyüksek özelliklere sahip olduğu gözlemlenmiştir. Mikrokapsüllerin morfolojileri ve oluşumları taramalı elektronmikroskobu (SEM) ile incelenmiş olup, kaplama materyal oranının mikrokapsüllerin oluşumlarında önemli etkiyesahip olduğu tespit edilmiştir. Ayrıca, mikrokapsüllerin termal kararlılıkları diferansiyel termal analiz vetermogravimetrik (DTA-TG) analiz ile incelenmiş olup, mikrokapsüllerin yüksek sıcaklıklarda bile termalkararlılıklarını koruduğunu gözlemlenmiştir. Bu çalışma ile elde edilen sonuçlara göre gül yağı içerenmikrokapsüllerin; parfümeri, kozmetik, sağlık ve tekstil sektöründe önemli kullanım alanları bulabileceğidüşünülmektedir.

Microencapsulation of Rose (Rosa damascene Miller) Oil with Gelatinand Alginate by Complex Coacervation

Microencapsulation is a technology that is frequently used in industries, such as food, medicine, agriculture, textile,cosmetics, biomedical to protect the stability and bioactive properties of active ingredients, and it allows the activeingredients to be surrounded by one or more coating materials. Rose oil, which is commercially important for ourcountry and can find wide application area due to its anti-cancer, antioxidant, antiseptic, hypolipidemic,antidiabetic, antimicrobial, and antibacterial properties, begins to solidify at room temperature and loses itscharacteristic properties. Therefore, this study aims to microencapsulate rose oil using gelatin and alginate as wallmaterials by complex coacervation method. Microcapsules containing different ratios of gelatin/alginate(6J/A/5GY, 8J/A/5GY, 10J/A/5GY, 12J/A/5GY) were obtained during the synthesis, and the effect ofgelatin/alginate ratio on the microencapsulation efficiency, % surface oil, % total oil amount and encapsulationefficiency were investigated. It was observed that 12J/A/5GY microcapsules had the highest properties with 85.5% of microencapsulation efficiency, 50.1 % of total oil, and 88.0 % of encapsulation efficiency. The morphologyand formation of microcapsules were examined by scanning electron microscopy (SEM), and it was determinedthat the coating material ratio had a significant effect on the formation of microcapsules. Besides, the thermalstability of microcapsules was examined by differential thermal analysis and thermogravimetric (DTA-TG)analysis, and it was observed that microcapsules preserved their thermal stability even at high temperatures.According to the results obtained with this study, it is thought that the microcapsules containing rose oil can findimportant usage areas in perfumery, cosmetics, health, and textile sectors.

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