Kestane kabuğu pigmentlerinin ekstraksiyonu, enkapsülasyonu ve bazı özelliklerinin belirlenmesi
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Date
2023
Authors
Koçer, Serhat
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Dünyada her yıl 1,3 milyar tondan fazla gıda, atık ve yan ürün olarak ortaya çıkmaktadır. TUİK verilerine göre ise Türkiye’de 2022 yılında 80200 ton kestane üretimi gerçekleşmiştir. Son yıllarda gıda, kozmetik ve tekstil sanayilerinde zararlı etkilerinden dolayı sentetik boyalar yerine doğal kaynaklı renk maddelerine ilgi artmıştır. Üretim esnasında yan ürün olarak ortaya çıkan kestane kabuğu antioksidan, renk maddeleri ve vitaminler gibi birçok değerli maddeyi içermektedir. Bu tez çalışmasında kestane kabukları özel sektörden sağlanarak bu ürünler üzerine mikrodalga destekli ekstraksiyon (MDE), ultrasonik destekli ekstraksiyon (UDE) ve alkali çözücülü klasik ekstraksiyon (KE) yöntemleri kullanılarak elde edilen kahverengi renk pigmentleri, toplam fenolik madde (TFM) içeriği ve toplam antioksidan kapasite (TAK) (DPPH ve CUPRAC) içeriği bağımlı değişken olarak seçilerek merkezi kompozit deneme tasarımı yanıt yüzey yöntemiyle optimizasyonlar gerçekleştirilmiştir. Ekstraktlar çeşitli analizlerle karakterize edilmiş ve ekstraktlar arasında farklılıklar istatistiksel olarak değerlendirilmiştir. En yüksek sonuçları veren MDE ile elde edilen ekstrakt, maltodekstrin ve arabik gam ağırlıkça %10-15-20 oranında karıştırılarak sprey kurutulmuş toz elde edilmiştir. Bunun sonucunda kahverengi renkte, suda yüksek çözünürlüğe sahip hem pigment hem de biyoaktif bileşenler içeren sprey kurutulmuş kestane kabuğu tozu elde edilmiştir. Elde edilen kestane kabuğu tozunun yapay renklendirici yerine doğal bir gıda katkı maddesi olarak kullanılabileceği belirlenmiştir.
Every year, more than 1,3 billion tons of food emerges as waste and by-products in the world. According to TUIK, 80200 tons of chestnut production was realized in 2022 in Turkiye. In recent years, the interest in natural coloring materials has increased instead of synthetic dyes due to their harmful effects in the food, cosmetics and textile industries. Chestnut shell, which occurs as a by-product during production, contains many valuable substances such as antioxidants, coloring pigments and vitamins. In this thesis, chestnut shells were obtained from the private sector and microwave assisted extraction (MDE), ultrasonic assisted extraction (UDE) and alkaline solvent classical extraction (KE) were performed on these products. Brown color pigment, total phenolic substance (TFM) content and total antioxidant capacity (TAK)(DPPH and CUPRAC) were chosen as the dependent variables and optimizations were carried out with a central composite trial design through response surface methodology. The extracts were characterized by various analyzes and the differences between the extracts were evaluated statistically. Spray-dried powder was obtained by mixing MDE which was the highest results, with maltodextrin and arabic gum at concentrations 10-15-20% by weight, As a result, spray-dried chestnut shell powder containing both pigment and bioactive components with high water solubility and brown color was obtained. It has been determined that this obtained chestnut shell powder can be used as a natural food additive instead of artificial brown colors.
Every year, more than 1,3 billion tons of food emerges as waste and by-products in the world. According to TUIK, 80200 tons of chestnut production was realized in 2022 in Turkiye. In recent years, the interest in natural coloring materials has increased instead of synthetic dyes due to their harmful effects in the food, cosmetics and textile industries. Chestnut shell, which occurs as a by-product during production, contains many valuable substances such as antioxidants, coloring pigments and vitamins. In this thesis, chestnut shells were obtained from the private sector and microwave assisted extraction (MDE), ultrasonic assisted extraction (UDE) and alkaline solvent classical extraction (KE) were performed on these products. Brown color pigment, total phenolic substance (TFM) content and total antioxidant capacity (TAK)(DPPH and CUPRAC) were chosen as the dependent variables and optimizations were carried out with a central composite trial design through response surface methodology. The extracts were characterized by various analyzes and the differences between the extracts were evaluated statistically. Spray-dried powder was obtained by mixing MDE which was the highest results, with maltodextrin and arabic gum at concentrations 10-15-20% by weight, As a result, spray-dried chestnut shell powder containing both pigment and bioactive components with high water solubility and brown color was obtained. It has been determined that this obtained chestnut shell powder can be used as a natural food additive instead of artificial brown colors.
Description
Keywords
Kestane kabuğu, Doğal gıda renklendiricisi, Ekstraksiyon, Mikroenkapsülasyon, Chestnut shell, Natural food colorant, Extraction, Microencapsulation
Citation
Koçer, S. (2023). Kestane kabuğu pigmentlerinin ekstraksiyonu, enkapsülasyonu ve bazı özelliklerinin belirlenmesi. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.