Porphyridium cruentum mikroalg türü biyomasının yumuşak şekerlemelerde doğal renklendirici olarak kullanım olanaklarının araştırılması
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Siirt Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Mikroalgler, başlıca potansiyel biyoaktif bileşen ve doğal renklendirici kaynakları arasında yeralmaktadırlar. Biyokimyasal kompozisyonları çeşitli biyoaktif bileşiklerce de zengin olan bu canlı grubu, son yıllarda büyük ilgi toplamakta olup, doğal renklendirici kaynağı yanısıra fonksiyonel ürün geliştirme çalışmalarında da kullanılabilmektedir. Bu çalışmada, doğal pigment kaynağı olarak tubüler fotobiyoreaktör tekniği kullanılarak yetiştirilen Porphyridium cruentum biyomasının püskürtmeli kurutucu tekniği ve maltodekstrin ile enkapsülasyonu (1:1) sonrası jelly ve marsmallow tipi yumuşak şekerleme bileşiminde kullanım olanakları ve kullanım düzeyinin başlıca kalite özellikleri yanısıra renk stabilitesi üzerindeki etkisi incelenmiştir. Bu amaçla enkapsüle mikroalg, 0.10, 0.20, 0.30, 0.40 ve 0.50 g/100 g düzeylerinde kullanılmıştır. Örneklerin, 20.0±2.0°C'de muhafaza edildiği 1. hafta ve 12. hafta sonrası renk özellikleri [L*, a*, b*, C* (kroma), h? (hue açısı) ve ?E (renk farkı)] incelenmiştir. Jelly tipi şekerlemelerde mikroalg kullanım düzeyleri dikkate alındığında, tüm depolama süreleri boyunca ?E değerlerinin 1.47-7.12 arasında değiştiği belirlenmiştir. Özellikle 0.10, 0.40 ve 0.50 g/100 g mikroalg içeren örneklerde ?E değeri 3.00'dan ve diğer örneklere ait olanlara ait olanlardan daha düşük değerlere sahip olmuştur (P<0.05). Marsmallow tipi şekerlemelerde mikroalg kullanım düzeyleri dikkate alındığında, tüm depolama süreleri boyunca ?E değerlerinin 2.57-5.90 arasında değiştiği belirlenmiştir. Özellikle 0.50 g/100 g mikroalg içeren örneklerde ?E değeri 3.00'dan ve diğer örneklere ait olan ?E değerlerinden daha düşük değerlere sahip olmuştur (P<0.05). Çalışma sonucunda her iki örnek grubu (marshmallow ve jelly tipi şekerleme) yüksek mikroalg düzeyi kullanımı (0.50 g/100 g) ile daha yüksek renk stabilitesine ulaşılabildiği görülmüştür. Çalışma kapsamında farklı düzeylerde (0.00 - 0.50 g/100 g) enkapsüle P. cruentum kullanılarak hazırlanan marshmallow ve jelly tipi şekerleme örneklerinin başlıca fiziko-kimyasal (nem miktarı, su aktivitesi, pH ve çözünür katı madde) ve duyusal özellikleri incelenmiştir. Ayrıca marshmallow ve jelly tipi şekerleme örneklerinde 20.0±2.0°C'de 12 haftalık depolama süresince haftalık periyotlar ile tekstür (TPA) analizi yapılarak farklı düzeylerde (0.0- 0.5 g/100 g) enkapsüle P. cruentum kullanılarak hazırlanan marshmallow ve jelly tipi şekerleme örneklerinin tekstürel yapısındaki değişimin incelenmesi amaçlanmıştır. Tekstürel analizler sonucunda marshmallow tipi şekerleme örneklerinde depolamanın tekstürel özellikler üzerine olumsuz bir etkisi olmadığı tespit edilmiştir. Örneklerinin elastikiyet, kohefizlik, çiğnenebilirlik ve geri kazanım gibi tekstürel özelliklerinin, mikrolag orijinli renklendirici kullanımı veya kullanılan bu renklendiricinin konsantrasyonundan önemli düzeyde etkilenmediği belirlenmiştir (P<0.05) . Şekerleme örneklerinde duyusal beğeninin kontrol örneğine göre olumsuz bir fark göstermediği tespit edilmiş olup (P<0.05); algal biyomass ve diğer bileşenlerin şekerleme teknolojisinde doğal renklendirici olarak kullanılması için önemli bir avantaja sahip olduğu belirlenmiştir. Ayrıca bu çalışma sonucu elde edilen veriler ışığında şekerleme ve türevi ürünlerin biyoaktif bileşenlerce zenginleştirilmesi amacıyla, mikroalglerin kullanım olanaklarının da bulunabileceği ve daha ileri çalışmalar ile bu olanağın doğrulanması gerektiği ifade edilebilir.
Microalgae are among the main potential sources of bioactive ingredients and natural colorants. These biological pigment sources, whose biochemical compositions are rich in various bioactive compounds, has attracted great attention in recent years and can be used in functional product development studies as well as a natural colorant. In this study, the usage possibilities of Porphyridium cruentum biomass which was grown by using a tubular photobioreactor and encapsulated by using spray dryer technique, as a natural pigment source, was investigated. Maltodextrin (1:1) was used for encapsulation of P. cruentum biomass. Encapsluated microalgae biomasses (0.10, 0.20, 0.30, 0.40 and 0.50 g/100 g ) were used as coloring agent in confectionery samples as gummy candy and marshmallow. In microalges including confectionery samples, the effect of the microlage usage level on the main quality characteristics as well as the color stability were investigated. Color properties [L*, a*, b*, C* (chroma), h° (hue angle) and ?E (color difference)] of samples were determined periodically during storage at 20.0±2.0°C. Considering the microalgae usage levels in gummy candies, it was determined that ?E values varied between 1.47-7.12 during storage period. In particular, samples containing 0.10, 0.40 and 0.50 g/100 g encapsulated microalgae biomass, the ?E value was lower than 3.00 and other samples' ?E values (P <0.05). Considering the microalgae usage levels in marshmallow, it was determined that ?E values varied between 2.57-5.90 during storage period. For samples containing 0.50 g/100 g microalgae, ?E values were lower than 3.00 and other samples' ?E values (P <0.05). As a result of the study, it was determined that higher color stability may be achieved with the use of high microalgae level (0.50 g/100 g) in both sample groups (marshmallow and gummy candy). The main physico-chemical (moisture content, water activity, pH and soluble solid matter) and sensory properties of marshmallow and gummy samples including various levels of encapsulated P. cruentum biomass were investigated. Additionally, to determine effect of concentration effects on textural properties of marshmallow and gummy candy samples, texture profile analysis (TPA) was performed with weekly periods during 12 weeks of storage at 20.0± 2.0°C. As a result of the TPA analysis, it was determined that the storage of marshmallow samples did not have a negative effect on the textural properties. It was determined that the textural properties of the samples, such as springiness, cohesiveness, chewiness and resilience were not significantly affected by the use of microalgae colorant or the concentration of this natural pigment source (P <0.05). Also, It was determined that the sensory properties of samples were not adversely affected due to using encpsulated microalgae (P <0.05). It has been determined that encapsulated algal biomass and other ingredients have an important advantage for using them as natural colorants in confectionery technology. In addition, it may be stated that microalages originated ingredients have potential for using them to enrich functionality of confectionery products. This potential effects sgould be investigated with futher studies.
Microalgae are among the main potential sources of bioactive ingredients and natural colorants. These biological pigment sources, whose biochemical compositions are rich in various bioactive compounds, has attracted great attention in recent years and can be used in functional product development studies as well as a natural colorant. In this study, the usage possibilities of Porphyridium cruentum biomass which was grown by using a tubular photobioreactor and encapsulated by using spray dryer technique, as a natural pigment source, was investigated. Maltodextrin (1:1) was used for encapsulation of P. cruentum biomass. Encapsluated microalgae biomasses (0.10, 0.20, 0.30, 0.40 and 0.50 g/100 g ) were used as coloring agent in confectionery samples as gummy candy and marshmallow. In microalges including confectionery samples, the effect of the microlage usage level on the main quality characteristics as well as the color stability were investigated. Color properties [L*, a*, b*, C* (chroma), h° (hue angle) and ?E (color difference)] of samples were determined periodically during storage at 20.0±2.0°C. Considering the microalgae usage levels in gummy candies, it was determined that ?E values varied between 1.47-7.12 during storage period. In particular, samples containing 0.10, 0.40 and 0.50 g/100 g encapsulated microalgae biomass, the ?E value was lower than 3.00 and other samples' ?E values (P <0.05). Considering the microalgae usage levels in marshmallow, it was determined that ?E values varied between 2.57-5.90 during storage period. For samples containing 0.50 g/100 g microalgae, ?E values were lower than 3.00 and other samples' ?E values (P <0.05). As a result of the study, it was determined that higher color stability may be achieved with the use of high microalgae level (0.50 g/100 g) in both sample groups (marshmallow and gummy candy). The main physico-chemical (moisture content, water activity, pH and soluble solid matter) and sensory properties of marshmallow and gummy samples including various levels of encapsulated P. cruentum biomass were investigated. Additionally, to determine effect of concentration effects on textural properties of marshmallow and gummy candy samples, texture profile analysis (TPA) was performed with weekly periods during 12 weeks of storage at 20.0± 2.0°C. As a result of the TPA analysis, it was determined that the storage of marshmallow samples did not have a negative effect on the textural properties. It was determined that the textural properties of the samples, such as springiness, cohesiveness, chewiness and resilience were not significantly affected by the use of microalgae colorant or the concentration of this natural pigment source (P <0.05). Also, It was determined that the sensory properties of samples were not adversely affected due to using encpsulated microalgae (P <0.05). It has been determined that encapsulated algal biomass and other ingredients have an important advantage for using them as natural colorants in confectionery technology. In addition, it may be stated that microalages originated ingredients have potential for using them to enrich functionality of confectionery products. This potential effects sgould be investigated with futher studies.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
