Mikroalg (Dunaliella salina) ilavesiyle fonksiyonelliği zenginleştirilmiş kocayemiş (Arbutus unedo l.) cipsinin kuruma karakteristikleri ile kalite parametrelerinin belirlenmesi
Date
2024
Authors
Yetan, Ersin
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada ilk defa Dunaliella salina ilaveli kocayemiş (Arbutus unedo L.) cipsi üretilmiştir. Dunaliella salina mikroalg biyokütlesi, ürünün fonksiyonel ve besleyici özelliklerinin iyileştirilmesi amacıyla farklı oranlarda (%0, %1, %3 ve %5) ilave edilmiştir. Cips örnekleri enerji verimliliği yüksek ve çevre dostu bir teknoloji olan ısı pompalı kurutma sistemi ile iki farklı sıcaklık (40 ve 45 °C) ve iki farklı hava hızında (2 ve 3 m/s) kurutulmuştur. Dunaliella salina ilaveli kocayemiş cipsinin kurutma karakteristiklerini tanımlayan en uygun ince tabaka kurutma modeli belirlenerek; toplam fenolik madde, toplam flavonoid madde, antioksidan kapasite, renk, tekstür ve duyusal analizleri gerçekleştirilmiştir. Meyve cipsinde bulunan toplam fenolik madde, toplam flavonoid madde ve antioksidan kapasitenin in vitro biyoerişilebilirliği ortaya konulmuştur. Cips örneklerinin kurutma karakteristiklerini en iyi tanımlayan kurutma modelleri Difüzyon Yaklaşımı, Verma vd., Logaritmik, Page ve İki Terimli modelleri olarak belirlenmiştir. Örneklerdeki toplam fenolik madde miktarı 754,62-1019,90 mg GAE/ 100 g km arasında değişkenlik göstermiştir. Toplam flavonoid miktarları 299,11-406,00 mg RE/100g km, toplam antioksidan kapasite; DPPH: 270,63-452,76; CUPRAC: 57,38-79,32; FRAP: 24,66-32,51 µmol TE/g km olarak bulunmuştur. Kurutma işlemi sonucunda toplam fenolik madde miktarında %63,49-%165 oranında; toplam flavonoid madde miktarında %159,10-321,65 oranında artış gözlenmiştir. Toplam antioksidan kapasite değeri DPPH; %17,55-%155,96 oranında; CUPRAC %76,88-%262,61 oranında; FRAP %81,86-%161,33 oranında artış göstermiştir. Sindirim sonrası örneklerin toplam fenolik madde, toplam flavonoid madde ve antioksidan kapasite biyoerişilebilirliğinde azalma görülmüştür. Tüm ürün formülasyonlarında L*, a*, b*, değerleri kurutma ile artış göstermekte olup, alg içermeyen cips karışımlarında a* değeri kurutma ile azalmıştır. Cips örneklerinin tekstürel özelliklerinde (tokluk ve kayma parametreleri) istatistiksel olarak önemli farklılıklar bulunmuştur (P<0,05). Duyusal özellikler bakımından tüketiciler tarafından en çok tercih edilen örnek, alg içermeyen ve 45°C’de kurutulan olmuştur. Alg içeren örnekler arasında ise en çok beğenileni %1 alg içeren ve 45°C 2 m/s hava hızı ile kurutulan ürün olmuştur.
In this study, for the first time, strawberry tree fruit (Arbutus unedo L.) chips fortified with Dunaliella salina were produced. The microalgal biomass of Dunaliella salina was added in various rates (0%, 1%, 3%, and 5%) to improve the functional and nutritional properties of the product. The chips samples were dried using a high energy-efficient and environmentally friendly technology, a heat pump drying system, at two different temperatures (40 and 45 °C) and two different air speeds (2 and 3 m/s). The most suitable thin-layer drying model that describes the drying characteristics of Dunaliella salina fortified strawberry tree fruit chips was determined; analyses of total phenolic content, total flavonoid content, antioxidant capacity, color, texture, and sensory were performed. The in vitro bioaccessibility of total phenolic content, total flavonoid content, and antioxidant capacity present in the fruit chips was demonstrated. The drying models that best described the drying characteristics of the chips samples were identified as the Diffusion Approach, Verma et al., Logarithmic, Page, and Two-Term models. The total phenolic content in the samples varied between 754.62 and 1019.90 mg GAE/100g dry matter (dm). Total flavonoid contents ranged from 299.11 to 406.00 mg RE/100g dm, total antioxidant capacity; DPPH: 270.63-452.76; CUPRAC: 57.38-79.32; FRAP: 24.66-32.51 µmol TE/g dm. As a result of the drying process, an increase of 63.49% - 165% in the amount of total phenolic content and 159.10% - 321.65% in the amount of total flavonoid content was observed. The total antioxidant capacity increased by 17.55%-155.96% for DPPH, 76.88%-262.61% for CUPRAC, and 81.86%-161.33% for FRAP. The bioaccessibility of total phenolic content, total flavonoid content and antioxidant capacity of the samples decreased after digestion. In all product formulations, L*, a*, b*, values increased with drying, while a* value decreased with drying in algae-free chips mixtures. Statistically significant differences were found in the textural properties (Toughness and Work of shear parameters) of the chips samples (P<0.05). In terms of sensory characteristics, the most preferred sample by consumers was the one without algae and dried at 45°C. Among the samples containing algae, the product containing 1% algae and dried at 45°C and 2 m/s air speed was the most popular.
In this study, for the first time, strawberry tree fruit (Arbutus unedo L.) chips fortified with Dunaliella salina were produced. The microalgal biomass of Dunaliella salina was added in various rates (0%, 1%, 3%, and 5%) to improve the functional and nutritional properties of the product. The chips samples were dried using a high energy-efficient and environmentally friendly technology, a heat pump drying system, at two different temperatures (40 and 45 °C) and two different air speeds (2 and 3 m/s). The most suitable thin-layer drying model that describes the drying characteristics of Dunaliella salina fortified strawberry tree fruit chips was determined; analyses of total phenolic content, total flavonoid content, antioxidant capacity, color, texture, and sensory were performed. The in vitro bioaccessibility of total phenolic content, total flavonoid content, and antioxidant capacity present in the fruit chips was demonstrated. The drying models that best described the drying characteristics of the chips samples were identified as the Diffusion Approach, Verma et al., Logarithmic, Page, and Two-Term models. The total phenolic content in the samples varied between 754.62 and 1019.90 mg GAE/100g dry matter (dm). Total flavonoid contents ranged from 299.11 to 406.00 mg RE/100g dm, total antioxidant capacity; DPPH: 270.63-452.76; CUPRAC: 57.38-79.32; FRAP: 24.66-32.51 µmol TE/g dm. As a result of the drying process, an increase of 63.49% - 165% in the amount of total phenolic content and 159.10% - 321.65% in the amount of total flavonoid content was observed. The total antioxidant capacity increased by 17.55%-155.96% for DPPH, 76.88%-262.61% for CUPRAC, and 81.86%-161.33% for FRAP. The bioaccessibility of total phenolic content, total flavonoid content and antioxidant capacity of the samples decreased after digestion. In all product formulations, L*, a*, b*, values increased with drying, while a* value decreased with drying in algae-free chips mixtures. Statistically significant differences were found in the textural properties (Toughness and Work of shear parameters) of the chips samples (P<0.05). In terms of sensory characteristics, the most preferred sample by consumers was the one without algae and dried at 45°C. Among the samples containing algae, the product containing 1% algae and dried at 45°C and 2 m/s air speed was the most popular.
Description
Keywords
Arbutus unedo L., Dunaliella salina, Isı pompalı kurutma sistemi, Meyve cipsi, Heat pump drying system, Microalgae, Fruit chips