Okan Bayram, Elif Köksal, Fethiye Göde, Emel Moral, Fatma Danaş

Kabak Çekirdeği Yağının Kompleks Koaservasyon Yöntemi ile Mikroenkapsülasyonu

Cucurbitaceae familyasının alt türleri arasında yer alan kabak bitkisi, farklı türleri olan ve tohumları da tüketilen tarımsal bir üründür. Zengin bir yağ asidi kaynağı olması nedeniyle kabak çekirdeği yağı sadece gıda endüstrisinde değil, ilaç ve kozmetik endüstrisi içinde önem taşımaktadır. Bu çalışmamızda kabak çekirdeği yağı yanıt yüzey metodolojisi (YYM) ile oluşturulan bir deney setinde kompleks koaservasyon yöntemi ile enkapsülasyonlanmıştır. YYM’de bağımsız değişkenler olarak sıcaklık (50,00 0C - 60,00 0C) ve pH (3,80 - 4,20), bağımlı değişken olarak ise deneysel olarak hesaplanan enkapsülasyon verimi (%EV) kullanılmıştır. Deney setindeki en yüksek %EV = %79,63 olarak bulunmuş ve 55,00 0C ve 4,00 pH değerinde ulaşılmıştır. YYM için hesaplanan ANOVA sonuçlarında; R2 = %99,44, uyum eksikliğinin p değeri = 0,11 bulunmuştur. Uyum eksikliğinin p değerinin (p>0,05) olması model ile verinin uyuştuğunu göstermektedir. Her deney seti için enkapsüle edilen numuneler optik mikroskop ile karakterize edilmiştir. Çalışmamızın sonucunda girdi değişkenleri ile cevap yanıtı arasındaki ilişki literatür yardımıyla değerlendirilmiştir

Anahtar Kelimeler:

Kabak çekirdeği yağı, Enkapsülasyon, Mikro teknoloji, Nano teknoloji

Microencapsulation of Pumpkin Seed Oil with Complex Coacervation Method

Pumpkin plant, which is among the subspecies of Cucurbitaceae family, is an agricultural product with different types and seeds are consumed. Since it is a rich source of fatty acids, pumpkin seed oil is important not only in the food industry, but also in the pharmaceutical and cosmetics industry. In this study, pumpkin seed oil was encapsulated with complex coacervation method in an experiment set created with response surface methodology (RSM). Temperature (50.00 0C – 60.00 0C) and pH (3.80 – 4.20) were used as independent variables in RSM, and experimentally calculated encapsulation efficiency (%EV) was used as dependent variable. The highest EV% in the experimental set 79.63% and 55.00 0C and 4.00 pH values were reached. In ANOVA results calculated for RSM; R2 = 99.44%, lack of fit p value = 0.11. The lack of fit p value (p>0.05) indicates that the model matches the data. The samples encapsulated for each set of experiments were characterized by an optical microscope. As a result of our study, the relationship between input variables and response was evaluated with the help of the literature.

Keywords:

Pumpkin seed oil, Encapsulation, Micro technology, Nano technology,

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