TY  - JOUR
T1  - GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU
TT  - ENCAPSULATION OF FOOD MATERIALS WITH SPRAY COOLING METHOD
AU  - Koç, Mehmet
AU  - Varhan, Emine
PY  - 2018
DA  - July
DO  - 10.3153/FH18021
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 202
EP  - 212
VL  - 4
IS  - 3
LA  - tr
AB  - Sprey soğutma yöntemi ile gıda bileşenlerinin enkapsülasyonu sonyıllarda dikkat çeken bir teknoloji olup, özellikle ısıya ve suya duyarlı aktifmaddelerin kaplanmasında kullanılmaktadır. Sprey soğutma yöntemi, aktifmaddenin kaplama materyali veya materyalleri içerisine dispersiyonu, bukarışımın atomizasyonu ve katılaştırma aşamalarından oluşmaktadır. Spreysoğutma yöntemi ile enkapsülasyon işleminde mumlar, hidrojenize yağlar, yağasitleri ve düşük sıcaklıklarda jel oluşturma özelliği iyi olan protein vekarbonhidratlar kaplama materyalleri olarak kullanılmaktadır. Kaplamamateryallerinin tipi ve karışım oranı diğer enkapsülasyon yöntemlerinde olduğugibi sprey soğutma yönteminde de enkapsülasyon etkinliğini belirleyen önemliözelliklerdir. Sprey soğutma yönteminin kullanıldığı çalışmalarda genelliklearomalar, vitaminler, mineraller, yağlar ve probiyotikler enkapsüle edilmiştir.Bu çalışmalarda kullanılan kaplama materyallerinin çeşidinin ve oranınınenkapsülasyon etkinliği üzerine etkisi ve/veya depolama süresince enkapsüleedilen aktif maddenin stabilitesi incelenmiştir. Bu derleme çalışmasında, spreysoğutma yönteminin enkapsülasyon işleminde kullanılabilirliği ve literatürdegerçekleştirilen çalışmaların kapsamları detaylı olarak değerlendirilmiştir.
KW  - Sprey soğutma
KW  - Enkapsülasyon
KW  - Hidrojenize yağlar
KW  - Vitaminler
KW  - Enkapsülasyon etkinliği
N2  - Encapsulation of food materials with spray cooling has been a remarkabletechnology in recent years and is especially used for encapsulating heat andwater sensitive active materials. The spray cooling method comprises thedispersion of the active material into the coating material or materials, theatomization of the mixture and the solidification stages. In the food industry,aromas, vitamins, oils and probiotics can be encapsulated by using spraycooling method. Waxes, hydrogenated oils, fatty acids and, proteins andcarbohydrates that are good at forming gels at low temperatures are used ascoating materials in the encapsulation process by spray cooling. The type andmixing ratio of coating materials are the most important features thatdetermine the encapsulation efficiency in spray cooling as well as in otherencapsulation methods. Aromas, vitamins, minerals, oils and prebiotics aremostly encapsulated in the studies where spray cooling method is used. In thesestudies, the effect of coating material type and ratio on encapsulationefficiency and/or the storage stability of active material have beeninvestigated. In this review study, usability of spray cooling method inencapsulation process and the scope of the studies carried out in theliterature have been evaluated.
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UR  - https://doi.org/10.3153/FH18021
L1  - https://dergipark.org.tr/en/download/article-file/451321
ER  -