KONJUGE LİNOLEİK ASİT İLE ZENGİNLEŞTİRİLMİŞ YAĞIN YAĞSIZ SÜT TOZU VE MALTODEKSTRİN KARIŞIMI İLE MİKROENKAPSÜLASYONU VE MİKROKAPSÜLLERİN KARAKTERİZASYONU

Konjuge linoleik asit (KLA), insan sağlığı üzerine birçok olumlu etkisi olan fonksiyonel bir bileşiktir. Fakat düşük oksidasyon stabilitesi ve suda çözünürlük özellikleri bu bileşenin gıdalarda kullanımını sınırlamaktadır. Bu çalışmada, KLA bakımından zenginleştirilmiş bir yağın püskürterek kurutma yoluyla enkapüslasyonunda kaplama maddesi olarak yağsız süt tozu ve maltodekstrinin farklı oranlarda kullanımının mikroenkapsülasyon verimi ve mikroenkapsülasyon etkinliği üzerine etkileri incelenmiştir. Mikroenkapsülasyon verimi ve mikroenkapsülasyon etkinliği sırasıyla %21.35-42.92 ve %16.32-73.91 değerleri aralığında belirlenmiştir. Elde edilen verilere göre en uygun kaplama maddesi oranı %70 yağsız süt tozu ve %30 maltodekstrin içeren karışım olarak belirlenmiştir. Ayrıca, bu noktada elde edilen mikrokapsülerin moleküler, morfolojik ve termal özellikleri Fourier dönüşümlü kızılötesi spektrokopisi, taramalı elektron mikroskobu ve termogravimetrik analiz kullanılarak karakterize edilmiştir.

Anahtar Kelimeler:

Konjuge linoleik asit, Süt tozu, Maltodekstrin, Püskürterek kurutma

MICROENCAPSULATION OF AN OIL RICH IN CONJUGATED LINOLEIC ACID WITH SKIMMED MILK POWDER AND MALTODEXTRIN MIXTURE AND THEIR CHARACTERIZATION

Conjugated linoleic acid (CLA) is a functional compound that has many positive effects on human health. However, its low oxidation stability and water-solubility properties limit the use of this component in foods. In this study, the effects of different ratios of skimmed milk powder and maltodextrin on microencapsulation yield and microencapsulation efficiency were investigated in the microencapsulation of an oil-rich in CLA by spray drying. Microencapsulation yield and microencapsulation efficiency were determined in the range of 21.35-42.92% and 16.32-73.91%, respectively. According to the data obtained, the optimum coating material ratio was determined as a mixture containing 70% skimmed milk powder and 30% maltodextrin. In addition, the molecular, morphological, and thermal properties of the capsules obtained at this point were characterized using Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), and thermogravimetric analysis (TGA).

Keywords:

Conjugated lineloic acid, Milk powder, Maltodextrin, Spray drying,

PDF

___

Aghbashlo, M., Mobli, H., Madadlou, A., Rafiee, S. (2012). The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion. Food Research International, 49(1), 379-388.
Aghbashlo, M., Mobli, H., Madadlou, A., Rafiee, S. (2013). Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying. Food and Bioprocess Technology, 6(6), 1561-1569.
Alaşalvar, H., Erinç, H., Salur, F., Özbey, A. (2019). Production of Conjugated Linoleic Acid by Microwave‐Assisted and Ultrasound‐Assisted Alkali Isomerization: Effects of Microwave Power and Ultrasound Amplitude. Journal of the American Oil Chemists' Society, 96(7), 839-846.
Başyiğit, B., Sağlam, H., Kandemir, Ş., Karaaslan, A., Karaaslan, M. (2020). Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity. Powder Technology, 364, 654-663. doi: https://doi.org/10.1016/j.powtec.2020.02.035
Choque, B., Catheline, D., Rioux, V., Legrand, P. (2014). Linoleic acid: between doubts and certainties. Biochimie, 96, 14-21.
Christy, A. A., Egeberg, P. K., Østensen, E. T. (2003). Simultaneous quantitative determination of isolated trans fatty acids and conjugated linoleic acids in oils and fats by chemometric analysis of the infrared profiles. Vibrational Spectroscopy, 33(1-2), 37-48.
Costa, a. M., Nunes, J., Lima, B., Pedrosa, C., Calado, V., Torres, A., Pierucci, A. (2015). Effective stabilization of CLA by microencapsulation in pea protein. Food Chemistry, 168, 157-166.
F. Gibbs, S. K., Inteaz Alli, Catherine N. Mulligan, Bernard. (1999). Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition, 50(3), 213-224.
Fernandez-Avila, C., Arranz, E., Guri, A., Trujillo, A., Corredig, M. (2016). Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells. Food Hydrocolloids, 55, 144-154.
Goula, A. M., ve Adamopoulos, K. G. (2012). A method for pomegranate seed application in food industries: Seed oil encapsulation. Food and Bioproducts Processing, 90(4), 639-652. doi: https://doi.org/10.1016/j.fbp.2012.06.001
Jimenez, M., Garcia, H., Beristain, C. (2004). Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid. European Food Research and Technology, 219(6), 588-592.
Jimenez, M., Garcia, H., Beristain, C. (2006). Spray‐dried encapsulation of conjugated linoleic acid (CLA) with polymeric matrices. Journal of the Science of Food and Agriculture, 86(14), 2431-2437.
Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194-205.
Kadamne, J. V., Jain, V. P., Saleh, M., Proctor, A. (2009). Measurement of conjugated linoleic acid (CLA) in CLA-rich soy oil by attenuated total reflectance− fourier transform infrared spectroscopy (ATR− FTIR). Journal of Agricultural and Food Chemistry, 57(22), 10483-10488.
Kagami, Y., Sugimura, S., Fujishima, N., Matsuda, K., Kometani, T., Matsumura, Y. (2003). Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. Journal of Food Science, 68(7), 2248-2255.
Kalušević, A., Lević, S., Čalija, B., Pantić, M., Belović, M., Pavlović, V., Nedović, V. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. Journal of Microencapsulation, 34(5), 475-487.
Kim, S. J., Park, G. B., Kang, C. B., Park, S. D., Jung, M. Y., Kim, J. O., Ha, Y. L. (2000). Improvement of oxidative stability of conjugated linoleic acid (CLA) by microencapsulation in cyclodextrins. Journal of Agricultural and Food Chemistry, 48(9), 3922-3929.
Kim, Y., Kim, J., Whang, K.-Y., Park, Y. (2016). Impact of conjugated linoleic acid (CLA) on skeletal muscle metabolism. Lipids, 51(2), 159-178.
Labuschagne, P. (2018). Impact of wall material physicochemical characteristics on the stability of encapsulated phytochemicals: A review. Food Research International, 107, 227-247. doi: https://doi.org/10.1016/j.foodres.2018.02.026
Lee, J.-S., Song, Y.-B., Lee, J. Y., Kim, M. K., Jun, S. J., Lee, H. G. (2009). Optimization and oxidative stability of the microencapsulated conjugated linoleic acid. International Journal of Biological Macromolecules, 45(4), 348-351.
Nath, S., ve Satpathy, G. R. (1998). A systematic approach for investigation of spray drying processes. Drying Technology, 16(6), 1173-1193.
Roach, J. A., Mossoba, M. M., Yurawecz, M. P., Kramer, J. K. (2002). Chromatographic separation and identification of conjugated linoleic acid isomers. Analytica Chimica Acta, 465(1-2), 207-226.
Roccia, P., Martínez, M. L., Llabot, J. M., Ribotta, P. D. (2014). Influence of spray-drying operating conditions on sunflower oil powder qualities. Powder Technology, 254, 307-313.
Shamaei, S., Seiiedlou, S. S., Aghbashlo, M., Tsotsas, E., Kharaghani, A. (2017). Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules. Innovative Food Science & Emerging Technologies, 39, 101-112. doi: https://doi.org/10.1016/j.ifset.2016.11.011
Tonon, R. V., Grosso, C. R., Hubinger, M. D. (2011). Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Research International, 44(1), 282-289.
Torres‐Giner, S., Martinez‐Abad, A., Ocio, M. J., Lagaron, J. M. (2010). Stabilization of a nutraceutical omega‐3 fatty acid by encapsulation in ultrathin electrosprayed zein prolamine. Journal of Food Science, 75(6), N69-N79.
Velasco, J., Marmesat, S., Dobarganes, C., Márquez-Ruiz, G. (2006). Heterogeneous aspects of lipid oxidation in dried microencapsulated oils. Journal of Agricultural and Food Chemistry, 54(5), 1722-1729.