KONJUGE LİNOLEİK ASİT İLE ZENGİNLEŞTİRİLMİŞ YAĞIN YAĞSIZ SÜT TOZU VE MALTODEKSTRİN KARIŞIMI İLE MİKROENKAPSÜLASYONU VE MİKROKAPSÜLLERİN KARAKTERİZASYONU

Conjugated linoleic acid (CLA) is a functional compound that has many positive effects on human health. However, its low oxidation stability and water-solubility properties limit the use of this component in foods. In this study, the effects of different ratios of skimmed milk powder and maltodextrin on microencapsulation yield and microencapsulation efficiency were investigated in the microencapsulation of an oil-rich in CLA by spray drying. Microencapsulation yield and microencapsulation efficiency were determined in the range of 21.35-42.92% and 16.32-73.91%, respectively. According to the data obtained, the optimum coating material ratio was determined as a mixture containing 70% skimmed milk powder and 30% maltodextrin. In addition, the molecular, morphological, and thermal properties of the capsules obtained at this point were characterized using Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), and thermogravimetric analysis (TGA). [ABSTRACT FROM AUTHOR]