Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food

Ecem Akan [1] , Özer Kınık [2]

386 2613

Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler

Probiyotik gıdaların vücudun dengesinin ve intestinal floranın doğal yapısının sürdürülmesi, patojenlerin gelişimine karşı direnç gösterme gibi sağlığa pek çok yararı bulunmaktadır. Probiyotik bakterilerin kullanıldığı fonksiyonel gıdalara karşı eğilim tüketicilerin bu gıdaların sağlığa olumlu etkilerinin fark etmeleri sebebiyle giderek artmaktadır. Probiyotiklerin bağırsak mikroflorasını patojenlere karşı koruma, bağışıklık sistemini güçlendirme, serum kolesterol seviyesini ve kan basıncını düşürme, antikarsinojenik etki gösterme, besin maddelerinden faydalanımın ve gıdaların besin değerinin artması gibi çok sayıda sağlığa faydası vardır. Günümüzde probiyotik bakteriler kullanılarak pek çok ürün üretimi gerçekleştirilmektedir. Probiyotiklerin sağlık üzerine olumlu etki gösterebilmesi için ürün tüketimi sırasında yeterli miktarda probiyotik bakterinin gıda ile birlikte vücuda alınması gerekmektedir. Ancak bazen probiyotik bakterilerin kullanıldığı gıdaların tüketimi sırasında vücuda yeterli dozda probiyotik alınamayabilmektedir. Çünkü ürün üretimi ve depolaması sırasında çeşitli faktörler probiyotik bakterilerin hayatta kalmalarını etkilemektedir. Gıdalarda probiyotik varlığı bazen ürün kalitesini ve duyusal özelliklerini olumsuz yönde etkileyebilmektedir. Son yıllarda ürün üretiminden son tüketiciye ulaşana kadar probiyotiklerin canlılıklarının sürdürülmesi için farklı gıdalarda çeşitli uygulamalar yapılmaktadır. Bu uygulamalardan en önemlisi çeşitli koruyucular ilavesiyle üretim ve depolama koşullarının değişimi yoluyla enkapsülasyon tekniği yardımıyla mikroorganizmaların korunmasıdır. Bu makalede probiyotiklerin sağlığa yararlı etkileri, gıdaların üretimi ve depolanmaları sırasında gıdalarda yaşayabilirliklerini etkileyen faktörler, üretim ve depolama sırasında canlılıklarını sürdürmelerine yardımcı olabilecek teknolojik uygulamalar incelenecektir.

Factors Effecting Probiotic Viability During Processing and Storage of Food

Probiotic foods have several health benefits as they help maintain the human body balance and intestinal flora composition, and resist to pathogenic bacteria growth. The demand of probiotic functional foods is growing rapidly due to increased awareness of consumers about the impact of food on health. Probiotics provide a number of health benefits mainly through maintenance of normal intestinal microflora, protection against gastrointestinal pathogens, enhancement of the immune system, reduction of serum cholesterol level and blood pressure, anti-carcinogenic activity improved utilization of nutrients and improved nutritional value of food. During consumption of food, probiotics can’t be taken to body sufficiently. Because in food production and storage, several factors can effect viability of probiotic microorganism. The presence of probiotics in food products may also adversely affect their quality and sensory properties. Several attempts have been made during the last few years to improve the viability of probiotics in different food products during their production until the time of consumption. The most important implementation is a microencapsulation technique and it enables to protect microorganism via several added preservatives. In this article, it will be examined that the effects of probiotics on human health,   factors responsible for survival of probiotic microorganisms, and recent technological advances in maintaining their viability during processing and storage.

Depolama, fonksiyonel gıda, probiyotik, teknolojik uygulama, üretim / functional food, probiotic, processing, storage, technologic practice
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Primary Language en
Journal Section Articles
Authors

Author: Ecem Akan

Author: Özer Kınık

Dates

Publication Date: December 18, 2015

Bibtex @ { cbayarfbe238120, journal = {Celal Bayar University Journal of Science}, issn = {1305-130X}, eissn = {1305-1385}, address = {Celal Bayar University}, year = {2015}, volume = {11}, pages = {0 - }, doi = {10.18466/cbujos.83380}, title = {Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food}, key = {cite}, author = {Akan, Ecem and Kınık, Özer} }
APA Akan, E , Kınık, Ö . (2015). Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food. Celal Bayar University Journal of Science, 11 (2), . Retrieved from http://dergipark.org.tr/cbayarfbe/issue/22163/238120
MLA Akan, E , Kınık, Ö . "Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food". Celal Bayar University Journal of Science 11 (2015): <http://dergipark.org.tr/cbayarfbe/issue/22163/238120>
Chicago Akan, E , Kınık, Ö . "Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food". Celal Bayar University Journal of Science 11 (2015):
RIS TY - JOUR T1 - Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food AU - Ecem Akan , Özer Kınık Y1 - 2015 PY - 2015 N1 - DO - T2 - Celal Bayar University Journal of Science JF - Journal JO - JOR SP - 0 EP - VL - 11 IS - 2 SN - 1305-130X-1305-1385 M3 - UR - Y2 - 2019 ER -
EndNote %0 Celal Bayar University Journal of Science Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food %A Ecem Akan , Özer Kınık %T Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food %D 2015 %J Celal Bayar University Journal of Science %P 1305-130X-1305-1385 %V 11 %N 2 %R %U
ISNAD Akan, Ecem , Kınık, Özer . "Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food". Celal Bayar University Journal of Science 11 / 2 (December 2015): 0-.
AMA Akan E , Kınık Ö . Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food. Celal Bayar Univ J Sci. 2015; 11(2): 0-.
Vancouver Akan E , Kınık Ö . Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food. Celal Bayar University Journal of Science. 2015; 11(2): -0.