Bazı frenk üzümü çeşitlerinin kimyasal kompozisyonunun belirlenmesi ve gıda sanayiinde kullanılabilirliğinin araştırılması
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Date
2020-07-20
Authors
Karaağaç, Hacer Ekşi
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Son yıllarda bilimsel araştırmalar insan sağlığı açısından büyük öneme sahip, antioksidan kapasitesi yüksek, fenolik bileşikler bakımından zengin meyveler ve bu meyvelerden üretilen ürünler üzerinde yoğunlaşmıştır. Bu çalışma ile, yüksek oranda fitokimyasal içeriğine sahip frenk üzümü (Ribes L.) çeşitlerinin (Rosenthal, Boskoop Giant, Goliath, Red Lake, Jostaberry) fiziko-kimyasal (nem, suda çözünür kuru madde, pH, renk, protein, titre edilebilir asitlik, şeker fraksiyonları, diyet lif, askorbik asit, mineral madde), fonksiyonel (polifenol kompozisyonu, toplam antosiyanin (TA), toplam (TFM) ve biyoalınabilir fenolik madde (BFM), antioksidan kapasite (DPPH ve CUPRAC)), aroma ve duyusal özellikleri belirlenmiştir. Ardından, en iyi özelliklere sahip olduğu belirlenen ‘Boskoop Giant’ çeşidi frenk üzümünden optimum koşullarda ekstrakt elde edilmiş ve bu ekstraktlardan konsantre frenk üzümü ekstraktı ve farklı oranlarda maltodekstrin (MD) (%70, 80 ve 90) ile kaplanarak püskürtmeli kurutucu yöntemi ile mikroenkapsüle toz ürünler üretilmiştir. Toz ürünlerin verim, nem, su aktivitesi, renk, çözünme, higroskopisite, camsı geçiş sıcaklığı (CGS) ve fonksiyonel özellikleri araştırılmıştır, ardından konsantre ekstrakt ve toz ürünlerin +4 C’de 12 ay depolama süresince biyoaktif bileşiklerin stabilitesi incelenmiştir. İncelenen meyve örneklerinden duyusal özellikler açısından ‘Boskoop Giant’ çeşidinin ön plana çıktığı, uçucu aroma bileşikleri yönünden temel bileşen analizine göre ‘Goliath’ ve ‘Rosenthal’ çeşitlerinin birbirinden ayrıldığı, K, Ca ve Mg minerallerinin tüm çeşitlerde yüksek oranda bulunduğu, ‘Rosenthal’ çeşidinin en yüksek TFM, antioksidan kapasite (AK), ‘Boskoop Giant’ çeşidinin ise en yüksek TA, polifenol ve BFM içeriğine sahip olduğu tespit edilmiştir. Mikroenkapsüle ürünlerin MD oranı arttıkça kurutma verimi, CGS, çözünürlük ve antosiyanin muhafaza oranlarının arttığı, fonksiyonel özelliklerin ise azaldığı tespit edilmiştir. Araştırma sonucuna göre, yüksek miktarda biyoaktif bileşik içeriğine sahip olan frenk üzümlerinin gıda sanayiinde katma değerli ürünlerin geliştirilmesinde fırsatlar sunabileceği ve ekstraktlarının çeşitli gıda ürünlerinde doğal renklendirici katkı maddesi ve fonksiyonel gıda bileşeni olarak kullanılabileceği düşünülmektedir.
Scientific interest has been focused on fruits and their derived products with high antioxidant capacity and high content of phenolic compounds that are important for human health. In this study, the physico-chemical (moisture, soluble solids, pH, color, protein, acidity, sugar fractions, dietary fiber, ascorbic acid, minerals), functional (polyphenol, total anthocyanin (TAC), total (TPC) and bioavailable phenolic matter (BPM), antioxidant capacity (DPPH ve CUPRAC)), aroma and sensory properties of currant varieties (Ribes L.) (Rosenthal, Boskoop Giant, Goliath, Red Lake, Jostaberry) having high phytochemical content were determined. Then, the extract was obtained at optimum conditions from the ’Boskoop Giant’ variety having the best properties. This extracts were used to produce concentrated currant extract and microencapsulated powder product by coating at different concentrations of maltodextrin (MD) (70, 80 and 90%, w/w) by spray dryer. In powder products; drying yield, moisture, water activity, color, solubility, higroscopicity, glass transition temperature and functional properties were evaluated, then the stability of bioactive properties for concentrated extract and powders at +4 O C during 12 months storage period were assessed. According to the results, ‘Goliath’ was the most liked berry in terms of sensory properties and principal component analysis demonstrated that ‘Rosenthal’ and ‘Goliath’ showed big differences in the volatile fraction that they can be differentiated from each other. The minerals K, Ca and Mg presented higher in all currant varieties. ‘Rosenthal’ variety had the highest amounts of TPC and antioxidant capacity, whereas ‘Boskoop Giant’ characterised with the best content of TAC, polyphenols and in-vitro BPM. Increased levels of MD caused to decrease in drying yield, glass transition temperature, solubility and anthocyanin recovery, whereas the functional properties were found to increase. According to results, it was considered that currants offer opportunities for development of value–added products because of high content of bioactive compounds, and extracts could be used in various food products as a natural colorant and food additive.
Scientific interest has been focused on fruits and their derived products with high antioxidant capacity and high content of phenolic compounds that are important for human health. In this study, the physico-chemical (moisture, soluble solids, pH, color, protein, acidity, sugar fractions, dietary fiber, ascorbic acid, minerals), functional (polyphenol, total anthocyanin (TAC), total (TPC) and bioavailable phenolic matter (BPM), antioxidant capacity (DPPH ve CUPRAC)), aroma and sensory properties of currant varieties (Ribes L.) (Rosenthal, Boskoop Giant, Goliath, Red Lake, Jostaberry) having high phytochemical content were determined. Then, the extract was obtained at optimum conditions from the ’Boskoop Giant’ variety having the best properties. This extracts were used to produce concentrated currant extract and microencapsulated powder product by coating at different concentrations of maltodextrin (MD) (70, 80 and 90%, w/w) by spray dryer. In powder products; drying yield, moisture, water activity, color, solubility, higroscopicity, glass transition temperature and functional properties were evaluated, then the stability of bioactive properties for concentrated extract and powders at +4 O C during 12 months storage period were assessed. According to the results, ‘Goliath’ was the most liked berry in terms of sensory properties and principal component analysis demonstrated that ‘Rosenthal’ and ‘Goliath’ showed big differences in the volatile fraction that they can be differentiated from each other. The minerals K, Ca and Mg presented higher in all currant varieties. ‘Rosenthal’ variety had the highest amounts of TPC and antioxidant capacity, whereas ‘Boskoop Giant’ characterised with the best content of TAC, polyphenols and in-vitro BPM. Increased levels of MD caused to decrease in drying yield, glass transition temperature, solubility and anthocyanin recovery, whereas the functional properties were found to increase. According to results, it was considered that currants offer opportunities for development of value–added products because of high content of bioactive compounds, and extracts could be used in various food products as a natural colorant and food additive.
Description
Keywords
Ribes, Frenk üzümü, Currant, Colorant, Food ingredient, Polyphenol, Microencapsulation, Katkı maddesi, Polifenol, Mikroenkapsülasyon
Citation
Karaağaç, H. E. (2020). Bazı frenk üzümü çeşitlerinin kimyasal kompozisyonunun belirlenmesi ve gıda sanayiinde kullanılabilirliğinin araştırılması. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.