Akademik Veri Yönetim Sistemi
Tezin Türü: Doktora
Tezin Yürütüldüğü Kurum: Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye
Tezin Onay Tarihi: 2016
Öğrenci: ÖZLEM YÜCE ALTUNTAŞ
Eş Danışman: SERVET GÜLÜM ŞÜMNÜ, SERPİL ŞAHİN
Özet:The main objective of the study was to encapsulate Vitamin B1 in the inner aqueous phase of water-in-oil-in-water (W/O/W) type double emulsion containing hazelnut oil as oil phase and to transfer it to food products for enrichment. It was also aimed to replace the synthetic Polyglycerol Polyricinoleate (PGPR) with lecithin and to study the influence of homogenization methods on double emulsion characteristics. The expected type of emulsion, water in oil (W/O), could not be obtained by using only lecithin so lecithin-PGPR mixture at different ratios was used as hydrophilic emulsifier. It was found that addition of lecithin (1.5 g/100 g) to PGPR (1.5 g/100 g) enhanced the stability of the double emulsion. Three different homogenization methods were applied as High Speed Homogenization (HSH), Ultrasound and Microfluidization to produce primary emulsion. It was found that the homogenization methods used in the preparation of primary emulsion influenced the physiochemical characteristics of the double emulsion. The most stable double emulsion with the smallest droplet size was obtained by HSH. Vitamin B12 was used as a marker for water soluble compounds to study the encapsulation properties. It was found that higher than 96.7% of the vitamin could be entrapped by the prepared double emulsion. Considering the results, Vitamin B12 was replaced by pH sensitive Vitamin B1 and added to carrot juice. It was determined that specific structure of double emulsion could reduce vitamin loss during storage. After two days storage, in the double emulsion system vitamin loss was 12% while it was 46% when vitamin was added directly to the juice.