Narenciye Kabuğu Esansiyel Yağları Kullanılarak Hazırlanan Mikroenkapsüle Balık Yağı Tozlarının Depolama Süresince Renk ve Duyusal Değişimleri

Yılmaz Uçar

doi:10.18016/ksutarimdoga.vi.624566

Araştırma Makalesi

Narenciye Kabuğu Esansiyel Yağları Kullanılarak Hazırlanan Mikroenkapsüle Balık Yağı Tozlarının Depolama Süresince Renk ve Duyusal Değişimleri

Yıl 2020, Cilt: 23 Sayı: 2, 515 - 526, 30.04.2020

Yılmaz Uçar

https://doi.org/10.18016/ksutarimdoga.vi.624566

Cited By: 4

Öz

Bu çalışmada, hamsi yağına eklenen narenciye kabuğu
esansiyel yağlarının (portakal, limon, mandalina ve greyfurt) sprey kurutma
yoluyla mikroenkapsüle edilmesi sonucu elde edilen balık yağı tozlarının oda
sıcaklığında (24±1^oC) 12 haftalık depolama süresi boyunca rengi ve
duyusal kalitesi üzerindeki etkisi araştırılmıştır. Mikroenkapsülasyon sonrası
örneklerin renk parlaklığı (L*)
değerinin 76.46 - 81.51, a* değerinin
(-2.50) - (-0.52) ve b* değerinin
7.41 - 19.39 arasında değiştiği görülmüştür. Genel olarak, L*, renk beyazlığı (Whiteness) ve renk tonu (Hue) değerleri
depolama süresiyle birlikte azalırken, a
*, b * ve renk berrraklık (Croma)
değerleri dalgalanma göstermiştir. Gruplar arasında en fazla renk değişimi (∆E)
kontrol grubunda (8.04), en az değişim ise mandalina kabuğu esansiyel yağ
grubunda (4.55) gözlenmiştir. ME balık yağı tozları koku, görünüm ve partikül
çapları bakımından birbirlerinden farklılık göstermiştir. Görsel gözlemler, ME
balık yağı tozları kontrol grubunun renginin beyaz, ME portakal ve limon kabuğu
EO gruplarının soluk beyaz, ME mandalina kabuğu EO grubunun sarımsı ve ME
greyfurt kabuğu EO grubunun şampanya renginde olduğunu göstermiştir. Tüm
grupların kuru toz örnekleri ince ve pürüzsüz olmasına rağmen, özellikle
kontrol grubunda depolama sonlarına doğru kümelenme- topaklaşma gözlenmiştir. Panelistler
tarafından kontrol grubunda gözlenen balık kokusunun, eklenen esansiyel yağlar
ile baskılandığı tespit edilmiştir. Aynı zamanda kullanılan esansiyel yağların depolamanın sonlarına
doğru kontrol grubunda gözlenen acılaşma kokusunu bastırdığı ve renk sonuçları
ile de uyumlu olarak yağların acılaşmasını önlediği dolayısıyla oksidasyonu
önlediği sonucuna varılmıştır.

Anahtar Kelimeler

Balık yağı, Mikroenkapsülasyon, Renk değişimleri, Duyusal değerlendirme, Sprey kurutma

Teşekkür

Çalışmada emeği geçen Çukurova Üniversitesi, Su Ürünleri Fakültesi, İşleme Teknolojisi Bölüm öğretim üye ve elemanlarına teşekkür ederiz.

Kaynakça

Álvarez A, García García B, Jordán MJ, Martínez-Conesa C, Hernández MD 2012. The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice. Food Chemistry, 132(3):1395–1405.
Annamalai J, Dushyant CK, Gudipati V 2015. Oxidative stability of microencapsulated fish oil during refrigerated storage. Journal of food processing and preservation, 39(6):1944-1955.
Barroso AKM, Pierucci APTR, Freitas SP, Torres AG, Rocha-Leão MHMD 2014. Oxidative stability and sensory evaluation of microencapsulated flaxseed oil. Journal of microencapsulation, 31(2):193-201.
Bhandari B 2004. Spray drying – An encapsulation technique for food flavors. In: Mujumdar AS, ed. Dehydration of products of biological origin. Enfield, US: Science Publishers, pp. 513–33.
Binsi PK, Nayak N, Sarkar PC, Jeyakumarı A, Ashraf PM, Nınan G, Ravıshankar CN 2017. Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics. Food Chemistry, 219:158-168.
Botrel DA, Borges SV, Fernandes RV, de B, Antoniassi R, de Faria-Machado AF, Feitosa JP, de A, de Paula RCM 2017. Application of cashew tree gum on the production and stability of spray-dried fish oil. Food Chemistry, 221:1522–1529.
Bozin B, Mimica-Dukic N, Samojlik I, Jovin E 2007. Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis) essential oils. Journal of Agricultural and Food Chemistry, 55 (19):7879–7885.
Calder BL 2003. The Use of polyphosphates to maintain yield and quality of whole cooked, cryogenically frozen lobster (Homarus americanus) and the use of sorbitol and tocopherol to maintain quality of whole cooked, 125 cryogenically frozen crab (Cancer irroratus). The University of Maine, PhD Thesis, USA.
Ceylan Z, Meral R, Cavidoglu I, Yagmur Karakas C, Tahsin Yilmaz M 2018. A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers. Journal of Food Safety, 38(6):e12547.
Çakmakçı S, Tahmas-Kahyaoğlu D 2012. Yağ asitlerinin sağlık ve beslenme üzerine etkilerine genel bir bakış. Academic Food Journal/Akademik GIDA.
Chen Q, Zhong F, Wen J, Mcgıllıvray D, Quek SY 2013. Properties and stability of spray-dried and freeze-dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technology, 31(6): 707-716
Dropulić AM, Zelenika A, Pervan I, Šimat V, Skroza D, Mekinić IG 2017. The effect of the addition of laurel extract and plant material on fish oil oxidative stability. In 10th International Scientific and Professional Conference “With Food to Health”
Drusch S, Serfert Y, Schwarz K 2006. Microencapsulation of fish oil with n-octenylsuccinate-derivatised starch: flow properties and oxidative stability. European Journal of Lipid Science and Technology, 108: 501-512.
Durmuş M 2018. Fish oil for human health:Omega-3 fatty acid profiles of marine seafood species. Food Science and Technology, (AHEAD).
Durmuş M, Ozogul Y, Köşker AR, Ucar Y, Boğa EK, Ceylan Z, Ozogul F 2019. The function of nanoemulsion on preservation of rainbow trout fillet. Journal of Food Science and Technology, 1-10.
Ghabraie M, Vu KD, Tata L, Salmieri S, Lacroix M 2016. Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT-Food Science and Technology, 66:332-339.
Gokoglu N, Topuz OK, Yerlikaya P 2009. Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage. LWT - Food Science and Technology (Lebensmittel-Wissenschaft Technol.) 42 (1):113–118.
Hogan SA, McNamee BF, O'Riordan ED, O'Sullivan M 2001. Microencapsulating properties of sodium caseinate. Journal of Agricultural and Food Chemistry, 49 (4):1934–1938.
Hogan SA, O'rıordan ED, O'sullıvan M 2003. Microencapsulation and oxidative stability of spray-dried fish oil emulsions. Journal of Microencapsulation, 20(5):675-688.
Huang YW, Lovell RT, Dunham RA 1994. Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated storage. Journal of Food Science, 59(1):64-66.
Hyldgaard M, Mygind T, Meyer RL 2012. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3:12.
Intarasirisawat R, Benjakul S, Vissessanguan W, Maqsood S, Osako K 2015. Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation. European Journal of Lipid Science and Technology, 117(5):646-656.
Jafari SM, Assadpoor E, Bhandari B, He Y 2008. Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41(2):172-183.
Jayasena DD, Jo C 2013. Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science & Technology, 34(2):96-108.
Joe MM, Chauhan PS, Bradeeba K, Shagol C, Sivakumaar PK, Sa T 2012. Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20oC. Food Control, 23(2):564-570.
Kahkonen MP, Hopia AI, Vuorela HJ, Raucha JP, Pihlaja K, Kujala TS, Heinonen M 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(10):3954–3962.
Kinsella JE, Morr CV 1984. Milk proteins: physicochemical and functional properties. Critical Reviews in Food Science and Nutrition, 21(3):197–262.
Krishnan S, Kshirsagar AC, Singhal RS 2005. The use of gum Arabic and modified starch in the microencapsulation of a food flavoring agent. Carbohydrate Polymers, 62:309–15.
Leman J, Kinsella JE, Kilara A 1989. Surface activity, film formation, and emulsi- fying properties of milk proteins. Critical Reviews in Food Science and Nutrition, 28 (2):115–138.
Li J, Solval KM, Alfaro L, Zhang J, Chotiko A, Delgado JLB, Chouljenko A, Bankston D, Bechtel PJ, Sathivel S 2015. Effect of blueberry extract from blueberry pomace on the microencapsulated fish oil. Journal of Food Processing and Preservation, 39(2):199-206.
Mahmoud BS, Yamazaki K, Miyashita K, Shin II, Suzuki T 2006. A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds. Food Chemistry, 99(4):656-662.
Ozogul Y, Durmus M, Uçar Y, Köşker AR, Ozogul F 2017a. The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets. Journal of Food Processing and Preservation, 41(6).
Ozogul Y, Yuvka I, Ucar Y, Durmus M, Kösker AR, Öz M, Ozogul F 2017b. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT - Food Science and Technology (Lebensmittel- Wissenschaft-Technol.) 75:677–684.
Ozogul Y, Ucar Y, Takadaş F, Durmus M, Köşker AR, Polat A 2018. Comparision of green and conventional extraction methods on lipid yield and fatty acid profiles of fish species. European Journal of Lipid Science and Technology, 120(12):1800107.
Özyurt G, Şimşek A, Etyemez M, Polat A 2013. Fatty acid composition and oxidative stability of fish oil products in Turkish retail market. Journal of Aquatic Food Product Technology, 22(3):322-329.
Pourashouri P, Shabanpour B, Hashem Abad ZN, Zahiri S 2016. Antioxidant effects of wild pistacia (P. Atlantica), rosemary (Rosmarinus officinalis L.) and green tea extracts on the lipid oxidation rate of fish oil-in-water emulsions. Turkish Journal of Fisheries and Aquatic Sciences, 16(3):651–657.
Randazzo W, Jiménez-Belenguer A, Settanni L, Perdones A, Moschetti M, Palazzolo E, ... Moschetti G 2016. Antilisterial effect of citrus essential oils and their performance in edible film formulations. Food Control, 59:750-758.
Rao BM, Jesmi D, Viji P 2017. Chilled storage of Pangasianodon hypophthalmus fillets coated with plant oil incorporated alginate gels: Effect of clove leaf, clove bud, ro- semary and thyme oils. Journal of Aquatic Food Product Technology, 8850 (February).
Reineccius GA 2004. The spray drying of food flavors. Drying Technology, 22:1289–324.
Risch SJ, Reineccius GAA. 1988. Flavor encapsulation. ACS Symposium Series 370. Washington, DC: American Chemical Society.
Sanguansri L, Augustin MA. 2006. Microencapsulation and delivery of omega- 3 fatty acids. In: Shi J, ed. Functional food ingredients and nutraceuticals: Processing technologies. Florida: Taylor & Francis Group, pp. 297–327.
Şahin S, Sumnu SG 2006. Physical properties of food. New York: Springer Science and Business Media, LLC.
Tatar F, Kahyaoglu T 2014. Microencapsulation of anchovy (Engraulis encrasicolus L.) oil: Emulsion characterization and optimization by response surface methodology. Journal of Food Processing and Preservation, 29(6):624–633.
Wang H, Liu F, Yang L, Zu Y, Wang H, Qu S, Zhang Y 2011. Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage. Food Chemistry, 128(1):93-99.
Yeşilsu AF, Özyurt G 2019. Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment. Journal of Food Engineering, 240:171-182.
Yu F, Li Z, Zhang T, Wei Y, Xue Y, Xue C 2017. Influence of encapsulation techniques on the structure, physical properties, and thermal stability of fish oil microcapsules by spray drying. Journal of Food Process Engineering, 40(6).
Zamora R, Hidalgo FJ 2005. Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning. Critical Reviews in Food Science and Nutrition, 45(1):49–59

Color and Sensory Changes in Microencapsulated Fish Oil Powders Prepared Using Citrus Peel Essential Oils During Storage

Yıl 2020, Cilt: 23 Sayı: 2, 515 - 526, 30.04.2020

Yılmaz Uçar

https://doi.org/10.18016/ksutarimdoga.vi.624566

Cited By: 4

Öz

The current study was designed to assess the color and sensory
evaluation of microencapsulated (ME) anchovy fish oil powders by adding citrus
essential oils (EOs) (orange, lemon, mandarin, and grapefruit) for 12 weeks of
storage period at the room temperature (24±1^oC). After
microencapsulation, it was observed that color brightness (L*), a* and b* values of the samples varied in the
range of 76.46 - 81.51, (-2.50) - (-0.52), and 7.41 - 19.39, respectively. In general, L*, whiteness and hue values decreased
with the storage time, while a*, b* and croma values fluctuated. Among the groups, the highest total
color difference (∆E) was observed in the control group (8.04) while the lowest
∆E was detected in mandarin peel essential oil group (4.55). ME fish oil
powders differed from each other in terms of smell, appearance and particle
diameters. Visual observations indicated that the color of control group ME
fish oil powders was white, ME orange and lemon peel EOs groups were pale
white, ME mandarin peel EOs group was yellowish and ME grapefruit peel EOs group
was light orangish. Although dry powder samples of all groups were thin and
smooth, clumping-agglomeration was observed towards the end of the storage,
especially in the control group. According to the results of sensory analysis,
it was determined by the panelists that the fishy odor observed in the control
group was prevented by the added essential oils. It was concluded that the EOs
used also suppressed the smell of rancidity observed at the end of the storage
in the control group and prevented the rancidity of the oils in accordance with
the color results by preventing the oxidation.

Anahtar Kelimeler

Fish oil, Microencapsulation, Color changes, Sensory assessment, Spray drying

Kaynakça

Álvarez A, García García B, Jordán MJ, Martínez-Conesa C, Hernández MD 2012. The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice. Food Chemistry, 132(3):1395–1405.
Annamalai J, Dushyant CK, Gudipati V 2015. Oxidative stability of microencapsulated fish oil during refrigerated storage. Journal of food processing and preservation, 39(6):1944-1955.
Barroso AKM, Pierucci APTR, Freitas SP, Torres AG, Rocha-Leão MHMD 2014. Oxidative stability and sensory evaluation of microencapsulated flaxseed oil. Journal of microencapsulation, 31(2):193-201.
Bhandari B 2004. Spray drying – An encapsulation technique for food flavors. In: Mujumdar AS, ed. Dehydration of products of biological origin. Enfield, US: Science Publishers, pp. 513–33.
Binsi PK, Nayak N, Sarkar PC, Jeyakumarı A, Ashraf PM, Nınan G, Ravıshankar CN 2017. Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics. Food Chemistry, 219:158-168.
Botrel DA, Borges SV, Fernandes RV, de B, Antoniassi R, de Faria-Machado AF, Feitosa JP, de A, de Paula RCM 2017. Application of cashew tree gum on the production and stability of spray-dried fish oil. Food Chemistry, 221:1522–1529.
Bozin B, Mimica-Dukic N, Samojlik I, Jovin E 2007. Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis) essential oils. Journal of Agricultural and Food Chemistry, 55 (19):7879–7885.
Calder BL 2003. The Use of polyphosphates to maintain yield and quality of whole cooked, cryogenically frozen lobster (Homarus americanus) and the use of sorbitol and tocopherol to maintain quality of whole cooked, 125 cryogenically frozen crab (Cancer irroratus). The University of Maine, PhD Thesis, USA.
Ceylan Z, Meral R, Cavidoglu I, Yagmur Karakas C, Tahsin Yilmaz M 2018. A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers. Journal of Food Safety, 38(6):e12547.
Çakmakçı S, Tahmas-Kahyaoğlu D 2012. Yağ asitlerinin sağlık ve beslenme üzerine etkilerine genel bir bakış. Academic Food Journal/Akademik GIDA.
Chen Q, Zhong F, Wen J, Mcgıllıvray D, Quek SY 2013. Properties and stability of spray-dried and freeze-dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technology, 31(6): 707-716
Dropulić AM, Zelenika A, Pervan I, Šimat V, Skroza D, Mekinić IG 2017. The effect of the addition of laurel extract and plant material on fish oil oxidative stability. In 10th International Scientific and Professional Conference “With Food to Health”
Drusch S, Serfert Y, Schwarz K 2006. Microencapsulation of fish oil with n-octenylsuccinate-derivatised starch: flow properties and oxidative stability. European Journal of Lipid Science and Technology, 108: 501-512.
Durmuş M 2018. Fish oil for human health:Omega-3 fatty acid profiles of marine seafood species. Food Science and Technology, (AHEAD).
Durmuş M, Ozogul Y, Köşker AR, Ucar Y, Boğa EK, Ceylan Z, Ozogul F 2019. The function of nanoemulsion on preservation of rainbow trout fillet. Journal of Food Science and Technology, 1-10.
Ghabraie M, Vu KD, Tata L, Salmieri S, Lacroix M 2016. Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT-Food Science and Technology, 66:332-339.
Gokoglu N, Topuz OK, Yerlikaya P 2009. Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage. LWT - Food Science and Technology (Lebensmittel-Wissenschaft Technol.) 42 (1):113–118.
Hogan SA, McNamee BF, O'Riordan ED, O'Sullivan M 2001. Microencapsulating properties of sodium caseinate. Journal of Agricultural and Food Chemistry, 49 (4):1934–1938.
Hogan SA, O'rıordan ED, O'sullıvan M 2003. Microencapsulation and oxidative stability of spray-dried fish oil emulsions. Journal of Microencapsulation, 20(5):675-688.
Huang YW, Lovell RT, Dunham RA 1994. Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated storage. Journal of Food Science, 59(1):64-66.
Hyldgaard M, Mygind T, Meyer RL 2012. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3:12.
Intarasirisawat R, Benjakul S, Vissessanguan W, Maqsood S, Osako K 2015. Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation. European Journal of Lipid Science and Technology, 117(5):646-656.
Jafari SM, Assadpoor E, Bhandari B, He Y 2008. Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41(2):172-183.
Jayasena DD, Jo C 2013. Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science & Technology, 34(2):96-108.
Joe MM, Chauhan PS, Bradeeba K, Shagol C, Sivakumaar PK, Sa T 2012. Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20oC. Food Control, 23(2):564-570.
Kahkonen MP, Hopia AI, Vuorela HJ, Raucha JP, Pihlaja K, Kujala TS, Heinonen M 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(10):3954–3962.
Kinsella JE, Morr CV 1984. Milk proteins: physicochemical and functional properties. Critical Reviews in Food Science and Nutrition, 21(3):197–262.
Krishnan S, Kshirsagar AC, Singhal RS 2005. The use of gum Arabic and modified starch in the microencapsulation of a food flavoring agent. Carbohydrate Polymers, 62:309–15.
Leman J, Kinsella JE, Kilara A 1989. Surface activity, film formation, and emulsi- fying properties of milk proteins. Critical Reviews in Food Science and Nutrition, 28 (2):115–138.
Li J, Solval KM, Alfaro L, Zhang J, Chotiko A, Delgado JLB, Chouljenko A, Bankston D, Bechtel PJ, Sathivel S 2015. Effect of blueberry extract from blueberry pomace on the microencapsulated fish oil. Journal of Food Processing and Preservation, 39(2):199-206.
Mahmoud BS, Yamazaki K, Miyashita K, Shin II, Suzuki T 2006. A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds. Food Chemistry, 99(4):656-662.
Ozogul Y, Durmus M, Uçar Y, Köşker AR, Ozogul F 2017a. The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets. Journal of Food Processing and Preservation, 41(6).
Ozogul Y, Yuvka I, Ucar Y, Durmus M, Kösker AR, Öz M, Ozogul F 2017b. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT - Food Science and Technology (Lebensmittel- Wissenschaft-Technol.) 75:677–684.
Ozogul Y, Ucar Y, Takadaş F, Durmus M, Köşker AR, Polat A 2018. Comparision of green and conventional extraction methods on lipid yield and fatty acid profiles of fish species. European Journal of Lipid Science and Technology, 120(12):1800107.
Özyurt G, Şimşek A, Etyemez M, Polat A 2013. Fatty acid composition and oxidative stability of fish oil products in Turkish retail market. Journal of Aquatic Food Product Technology, 22(3):322-329.
Pourashouri P, Shabanpour B, Hashem Abad ZN, Zahiri S 2016. Antioxidant effects of wild pistacia (P. Atlantica), rosemary (Rosmarinus officinalis L.) and green tea extracts on the lipid oxidation rate of fish oil-in-water emulsions. Turkish Journal of Fisheries and Aquatic Sciences, 16(3):651–657.
Randazzo W, Jiménez-Belenguer A, Settanni L, Perdones A, Moschetti M, Palazzolo E, ... Moschetti G 2016. Antilisterial effect of citrus essential oils and their performance in edible film formulations. Food Control, 59:750-758.
Rao BM, Jesmi D, Viji P 2017. Chilled storage of Pangasianodon hypophthalmus fillets coated with plant oil incorporated alginate gels: Effect of clove leaf, clove bud, ro- semary and thyme oils. Journal of Aquatic Food Product Technology, 8850 (February).
Reineccius GA 2004. The spray drying of food flavors. Drying Technology, 22:1289–324.
Risch SJ, Reineccius GAA. 1988. Flavor encapsulation. ACS Symposium Series 370. Washington, DC: American Chemical Society.
Sanguansri L, Augustin MA. 2006. Microencapsulation and delivery of omega- 3 fatty acids. In: Shi J, ed. Functional food ingredients and nutraceuticals: Processing technologies. Florida: Taylor & Francis Group, pp. 297–327.
Şahin S, Sumnu SG 2006. Physical properties of food. New York: Springer Science and Business Media, LLC.
Tatar F, Kahyaoglu T 2014. Microencapsulation of anchovy (Engraulis encrasicolus L.) oil: Emulsion characterization and optimization by response surface methodology. Journal of Food Processing and Preservation, 29(6):624–633.
Wang H, Liu F, Yang L, Zu Y, Wang H, Qu S, Zhang Y 2011. Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage. Food Chemistry, 128(1):93-99.
Yeşilsu AF, Özyurt G 2019. Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment. Journal of Food Engineering, 240:171-182.
Yu F, Li Z, Zhang T, Wei Y, Xue Y, Xue C 2017. Influence of encapsulation techniques on the structure, physical properties, and thermal stability of fish oil microcapsules by spray drying. Journal of Food Process Engineering, 40(6).
Zamora R, Hidalgo FJ 2005. Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning. Critical Reviews in Food Science and Nutrition, 45(1):49–59

Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm	ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar	Yılmaz Uçar 0000-0002-6770-6652
Yayımlanma Tarihi	30 Nisan 2020
Gönderilme Tarihi	25 Eylül 2019
Kabul Tarihi	27 Aralık 2019
Yayımlandığı Sayı	Yıl 2020Cilt: 23 Sayı: 2

Kaynak Göster

APA	Uçar, Y. (2020). Narenciye Kabuğu Esansiyel Yağları Kullanılarak Hazırlanan Mikroenkapsüle Balık Yağı Tozlarının Depolama Süresince Renk ve Duyusal Değişimleri. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(2), 515-526. https://doi.org/10.18016/ksutarimdoga.vi.624566