Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı

İçerdiği biyoaktif bileşenler sayesinde geleneksel tıpta yaygın olarak kullanılan Hypericum perforatum L. (HP), etanol-su ile ekstrakte edilmiştir (3:7). Ekstrakt, yapısındaki fenolik bileşikleri korumak için püskürtmeli kurutucuda maltodekstrin ve gam arabik ile enkapsüle edilmiştir. Geleneksel içeceğimiz olan ayran’a (içilebilir yoğurt) farklı miktarlarda mikrokapsüller eklenmiştir. Elde edilen mikrokapsüller, HP ekstraktı ve ayranların toplam fenolik bileşen miktarı ve DPPH radikal süpürme aktivitesi tayinleri yapılmıştır. Mikrokapsülde toplam fenolik madde miktarı ekstrakta göre daha üstün bir etki sağlamıştır. %2, %3, %4, %5 ve %6 H. perforatum mikrokapsülü eklenen ayran örneklerinde; eklenen oran arttıkça toplam fenolik bileşen miktarı ve DPPH radikal süpürme aktivitesi artış göstermiştir. %6 H. perforatum mikrokapsülü eklenen ayran örneklerinde toplam fenolik bileşen miktarı 256,94 mg GAE/100mL ve DPPH inhibisyonu ise %78,05 olarak tespit edilmiştir. Yapılan duyusal analizler sonucunda %4 H. perforatum mikrokapsülü eklenen ayran örnekleri panelistler tarafından yüksek puanlar alarak kontrol grubundan daha çok beğeni almıştır. Duyusal analizlere göre HP4 (%4 HP katkılı mikrokapsül ile üretilen ayran) örneği en iyi örnek olarak belirlenirken, HP6 (%6 HP katkılı mikrokapsül ile üretilen ayran) örneğinin DPPHsüpürme aktivitesi ve toplam fenolik bileşen açısından en yüksek değere sahip olduğu sonucuna varılmıştır. Bu çalışmanın genel sonuçları, sağlık açısından faydaları ve arzu edilen özellikleri ile %4 HP katkılı ayranın üretilebileceğini ortaya koymuştur. Bu çalışma ile H. perforatum mikrokapsüllerinin ayranda kullanımı, antioksidan ve fenolik bileşenler üzerine etkisi, mikrokapsüllerin kullanım oranları ve kabul edilebilirliği araştırılmıştır.

Usage of Hypericum perforatum Microcapsules in the Production of Ayran (Drinking Yoghurt)

H. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compoundsin itsstructure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content and DPPH radical scavenging activity of the microcapsules, extract of HP, and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of H. perforatum (HP) microcapsules and it is observed that total phenolic content (TPC) and DPPH radicalscavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 256.94 mg GAE / 100mL and 78.05% for 6% of HP microcapsules supplemented samples. As a result of the sensory analysis, ayran samples which supplemented with 4% of HS microcapsule gained the highest scores by the panellists and received more appreciation than the control group. According to sensory analysis, HP4 (ayran produced with 4% HP added microcapsule) sample was determined as the best sample, while the HP6 (Ayran produced with 6% HP added microcapsule) sample had the highest scores in terms of DPPH scavenging activity and TPC results. The overall results of this study revealed that 4% HP supplemented ayran can be produced with its increased health benefits and desirable properties. In this study, the use of H. perforatum microcapsules in ayran, its effect on antioxidant and phenolic components, the usage rates and acceptability of microcapsules were investigated

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