Ön işlem ve depolama koşullarının portakal kabuğu karotenoidlerinin stabilitesi üzerine etkileri

Karotenoidlerin ticari değerleri rengin stabilitesiyle yakından ilgilidir. Bu önemleri itibarıyla çalışmamız enzimatik yolla eld.e edilen karotenoid pigmentlerin farklı ön işlemler ve depolama koşulları altındaki stabilitesini araştırmayı amaçlamıştır. Karotenoid pigmentlerce zengin olması sebebiyle meyve suyu sanayi atık ürünü olan portakal kabukları hammadde olarak seçilmiş, kabukların bir kısmı direkt, diğer kısmı da ön işlemlerden (haşlama, % 0.2 Na-bisülfit uygulaması veya haşlama+% 0.2 Na-bisülfit uygulaması) sonra ekstrakte edilmiştir. Elde edilen pigmentler 4 °C, 25 °C (ışıkta ve karanlıkta) ve 40°C'de depolanmıştır. Enzimatik yolla elde edilen pigmentlerin stabilitesi solventle ekstrakte edilen pigmentlere göre daha yüksek bulunmuştur. Ön işlemler ise pigment kaybına neden olmuştur. %50 pigment kaybına ulaşılan süre olarak ifade edilebilecek olan yarılanma süresi, 4 °C'de depolanan örneklerden direkt ekstrakte edilende 78 gün, haşlama uygulananda 27 gün, Na-bisulfit uygulananda 31 gün ve haşlama+Na-bisulfit uygulananda ise 30 gün olarak belirlenmiştir. Çalışmamız son yıllarda önem kazanan karotenoidlerin endüstriyel ölçeklerde üretilerek doğal renk maddesi olarak gıdalarda kullanılabilirliğinin araştırılması açısından bir ön aşama olarak değerlendirilmektedir.

Effects of pretreatments and storage conditions on the stability of orange peel carotenoids

Carotenoids, being colorful pigments with colors ranging from yellow to red, are important in food industry providing both lipophilic and hydrophilic groups, provitamin A activity and anticarciogenic properties. The commercial value of carotenoids is closely related to the color stability. Therefore, this work aims to study the stability of enzyme extracted carotenoid pigments under different processing and storage conditions. Orange peels from the wastes of fruit juice production were used as a potential rich source of pigments. Orange peel samples were either directly extracted or pretreatments of blanching, 0.2% sodium-bisulfite solution or combinations of these two were applied. Extracted pigments were stored at 4 °C, 25 °C (under light and dark) and 40 °C. Stability of enzyme extracted pigments were higher than that of solvent extracted whereas pretreatments were resulted in pigment loss. Half-life, defined as the time corresponding 50% loss of pigments, of the samples stored at 4 °C was 78 days in directly extracted, 27 days in blanched, 31 days in Na-bisulfite treated and 30 days in the combination of the last two. This work can be considered as a preliminary study on the industrial scale production and potential usage of the carotenoid pigments as fully natural food coloring agent in food systems.

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