Hydrocolloid Use in Yoghurt Production: Emerging Technologies and Innovative Solutions

Yıl 2025, Sayı: 9, 19 - 27, 31.03.2025

Damla Özışık , Nihat Akın , Furkan Arslan

Öz

Recently, with the advancement of technology and the changes brought by innovation, the importance of hydrocolloids has gradually increased. Since the food industry plays a fundamental role in human life, hydrocolloids are widely used in various foods at different ratios. Thanks to their gelling, thickening, stabilising and suspending properties, hydrocolloids have become indispensable components in the food industry. The use of different hydrocolloids in different ratios has increased product diversity and expanded the range of food products. Especially in the logistics and supply chain of foods, the role of hydrocolloids is of great importance in preserving the texture of foods and reaching the consumer. In this study, the structures, usage areas and effects of hydrocolloids such as carrageenan, alginate and carboxymethyl cellulose were examined in detail.

Anahtar Kelimeler

Hydrocolloid, carrageenan, alginate, carboxymethyl cellulose, ınnovation

Yoğurt Üretiminde Hidrokolloid Kullanımı: Gelişen Teknolojiler ve İnovatif Çözümler

Öz

Son zamanlarda, teknolojinin ilerlemesi ve inovasyonun getirdiği değişimlerle birlikte hidrokolloidlerin önemi giderek artmıştır. Gıda sektörünün insan yaşamında temel bir rol oynaması nedeniyle hidrokolloidler, çeşitli gıdalarda farklı oranlarda yaygın olarak kullanılmaktadır. Jelleştirici, kıvam artırıcı, stabilize edici ve süspansiyon oluşturucu özellikleri sayesinde hidrokolloidler, gıda sanayisinde vazgeçilmez bileşenler haline gelmiştir. Farklı hidrokolloidlerin farklı oranlarda kullanılması, ürün çeşitliliğini artırmış ve gıda ürünlerinin yelpazesini genişletmiştir. Özellikle gıdaların taşınması ve tedarik zincirinde, gıdaların tekstürünü koruyarak tüketiciye ulaşmasında hidrokolloidlerin rolü büyük önem taşımaktadır. Bu çalışmada, özellikle karragenan, aljinat ve karboksimetil selüloz gibi hidrokolloidlerin yapıları, kullanım alanları ve etkileri detaylı olarak incelenmiştir.

Anahtar Kelimeler

Hidrokolloidler, Karragenan, Aljinat, Karboksimetil selüloz, inovasyon

Kaynakça

• Ahmad, M., Ritzoulis, C., Pan, W. ve Chen, J. (2020). Molecular interactions between gelatin and mucin: Phase behaviour, thermodynamics and rheological studies. Food Hydrocolloids, 102, 105585. https://doi.org/10.1016/j.foodhyd.2019.105585
• Akın, N. ve Özışık, D. (2023). İnsan Bağırsak Mikrobiyomu Covid-19 İçin Tedavi Stratejileriyle İlişkilendiren Mekanizmalar. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 37(2), 561-581. https://doi.org/10.20479/bursauludagziraat.1276832
• Ali, A. ve Ahmed, S. (2018). Carrageenans: structure, properties and applications. In Marine Polysaccharides (pp. 29-52). Jenny Stanford Publishing. https://doi.org 10.1201/9780429058929-3
• Arslan, N., Çolak, S. ve Koca, N. (2014). Karboksimetil selüloz (KMS) ve kullanım alanları. Journal of Applied Polymer Science, 131(24), 40947.
• Aslan, E., Yılmaz, A. ve Karaca, S. (2014). Hydrocolloids in food industry: Applications and trends. Food Chemistry. 165, 272-283.
• Aureli, P., Capurso, L., Castellazzi, A. M., Clerici, M., Giovannini, M., Morelli, L., Poli, A., Pregliasco F., Salvini, F. ve Zuccotti, G. V. (2011). Probiotics and health: an evidence-based review. Pharmacological Research, 63(5), 366–376. https://doi.org/10.1016/j.phrs.2011.02.006
• Ayten, A. ve Arslan, N. (2016). Limon kabuğundan elde edilen selüloz ve karboksimetil selülozun reolojik özellikleri. Fırat Üniversitesi Mühendislik Bilimleri Dergisi, 28(2), 119-133.
• Bakry, A. M., Chen, Y. Q. ve Liang, L. (2019). Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics. Journal of Food Processing and Preservation, 43(12), e14287. https://doi.org/10.1111/jfpp.14287
• Brown, J., Thompson, R. ve Lee, K. (2021). The role of hydrocolloids in food processing and stability. International Journal of Food Science and Technology, 56(5), 2341-2350.
• Chen, X., Fu, X., Huang, L., Xu, J. ve Gao, X. (2021). Agar oligosaccharides: A review of preparation, structures, bioactivities and application. Carbohydrate Polymers, 265, 118076. https://doi.org/10.1016/j.carbpol.2021.118076
• Davis, L. ve Williams, T. (2018). Ancient uses of natural gums in food preservation. Historical Food Technology Review, 10(3), 112-125.
• Değirmencioğlu, N. (2020). Su kefiri: Kimyasal bileşimi ve sağlık üzerindeki etkileri. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 34(2), 443-459.
• Doğan, M. ve Şimşek, B. (2002). Süt Ürünlerinde Karregenan. Süt Mikrobiyolojisi ve Katkı Maddeleri. 6. Süt ve Süt Ürünleri Sempozyumu Tebliğler Kitabı, 465-472.
• Englyst, H. N., Kingman, S. M. ve Cummings, J. H. (2009). Classification and measurement of dietary carbohydrates. European Journal of Clinical Nutrition, 63(2), 134-146.
• Ersöz, D. (2019). Fındık sütünden muhallebi üretimi ve bazı özelliklerinin araştırılması (Yüksek lisans tezi). Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun.
• Fuller, R. (1992). History and development of probiotics. Probiotics. The Scientific Basis, Chapman and Hall. Gareau, M. G., Sherman, P. M. ve Walker, W. A. (2010). Probiotics and the gut microbiota in intestinal health and disease. Nature Reviews Gastroenterology & Hepatology, 7, 503-514. https://doi.org/10.1038/nrgastro.2010.117
• Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A. ve Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107-1121. https://doi.org/10.1016/j.foodres.2007.07.004
• Gibson, R. ve Maughan, M. (2002). Introduction to Hydrocolloids. In Food Hydrocolloids: Properties, Production, and Applications. 1-20, CRC Press.
• Giddings, T. H., Ko, K. ve Liu, X. (2018). Applications of alginate in encapsulation technology. Current Opinion in Food Science, 23, 48-54.
• Gidley, M. J. (2013). Food structure and digestion. In Handbook of Food Structure Development. Springer. 257-290.
• Gökbulut, İ. ve Sezer Öztürk, F. (2018). Gıda mikrokapsülasyonunda aljinat kullanımı. Batman Üniversitesi Yaşam Bilimleri Dergisi, 8(1/2), 16-28.
• Haug, A. ve Lien, J. (1980). The determination of the molecular weight of alginic acid. Acta Chemica Scandinavica, 34(4), 280-284.
• Haug, A. ve Liener, I. E. (1982). The polysaccharide composition of red seaweeds. In Seaweed Resources in Europe, 234-245. John Wiley & Sons.
• Huang, Q., Yu, H. ve Ru, Q. (2010). Bioavailability and delivery of nutraceuticals using nanotechnology. Journal of Food Science, 75(1), R50-R57. https://doi.org/10.1111/j.1750-3841.2009.01457.x
• Kobayashi, M., Yamaguchi, T. ve Matsumoto, N. (2021). Temperature and pH effects on the viscosity and gel strength of carrageenan. Food Hydrocolloids, 112, 106345.
• Korkmaz, H. (2017). Utilization of carboxymethyl cellulose in yogurt production. Journal of Food Science and Technology, 54(11), 3469-3476.
• Kumar, P., Sharma, R. ve Kumar, R. (2021). Marine algae as a source of valuable polysaccharides. Journal of Applied Phycology, 33(2), 573-584.
• Li, X., Zhang, S., Luo, X., Wang, R., Feng, W., Zhang, H., Chen, Z. ve Wang, T. (2023). Co-assemblies of carboxymethyl cellulose and wheat glutenins as colloidal carriers of vitamin D3 with enhanced stability against long-term storage and ultraviolet radiation. Food Hydrocolloids, 135, 108145. https://doi.org/10.1016/j.foodhyd.2022.108145
• Ma, L., Drake, M. A., Barbosa‐Cánovas, G. V. ve Swanson, B. G. (1997). Rheology of full‐fat and low‐fat Cheddar cheeses as related to type of fat mimetic. Journal of Food Science, 62(4), 748-752. https://doi.org/10.1111/j.1365-2621.1997.tb15449.x
• McHugh, D. J. ve Morris, E. R. (2022). Interactions of carrageenan with milk proteins: A review. Dairy Science & Technology, 102(5), 1349-1366.
• Metchnikoff, E. (1907). The prolongation of life. Nature, 77, 289–290.
• Miller, C. ve Thompson, A. (2019). Functional properties of hydrocolloids in dairy products. Journal of Dairy Science, 102(6), 5025-5035.
• Öztürk, B., Çelik, S. ve Koca, N. (2020). Aljinatın düşük yağlı yoğurtların fiziksel ve mikrobiyolojik özellikleri üzerine etkileri. Gıda Bilimi ve Teknolojisi Dergisi, 12(3), 123-134.
• Poutanen, K., Flander, L. ve Salminen, S. (2017). Dietary fibre and health. In Handbook of Dietary Fiber. 123-148. CRC Press.
• Qin, Y., Jiang, J., Zhao, L., Zhang, J. ve Wang, F. (2018). Applications of alginate as a functional food ingredient. Biopolymers for Food Design, 409-429. https://doi.org/10.1016/B978-0-12-811449-0.00013-X
• Quigley, E. M. M. (2010). Prebiotics and probiotics; modifying and mining the microbiota. Pharmacological Research, 61(3), 213-218. https://doi.org/10.1016/j.phrs.2010.01.004
• Rinaudo, M. (2006). Alginates: Biological functions and industrial applications. Carbohydrate Polymers, 63(3), 277-292.
• Roberts, G. ve King, R. (2022). Emerging technologies in hydrocolloid production and usage. Trends in Food Science & Technology, 118, 101-113.
• Sandıkçı, S. (2004). Yoğurt üretiminde stabilizatör maddelerin kullanılması ve bu maddelerin yoğurdun organoleptik ve bazı fiziksel, mikrobiyolojik özellikleri üzerine etkileri (Doktora tezi). İstanbul Üniversitesi, Sağlık Bilimleri Enstitüsü, Besin Hijyeni ve Teknolojisi Ana Bilim Dalı, İstanbul, 93s.
• Sebayang, F. (2019). The utilization of carboxymethyl cellulose (CMC) from groundnut (Arachis Hypogaea L) cellulose as stabilizer for cow milk yogurt. Journal of Chemical Natural Resources, 1(2), 38-51. https://doi.org/10.32734/jcnar.v1i2.1252
• Slavin, J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417-1435. https://doi.org/10.3390/nu5041417
• Sweeney, J., O'Neill, E. ve O'Sullivan, M. (2020). The effects of kappa-carrageenan and probiotic bacteria on the quality of yogurt. Food Science & Nutrition, 8(5), 2673-2681.
• Sworn, G. (2013). The Chemistry of Hydrocolloids. In Hydrocolloids: The Science and Applications, 25-45, Wiley-Blackwell.
• Tharanathan, R. N. (2003). Biodegradable films and composite coatings: past, present and future. Trends in Food Science & Technology, 14(3), 71-78. https://doi.org/10.1016/S0924-2244(02)00280-7
• Xu, Y. (2021). Phage and phage lysins: New era of bio‐preservatives and food safety agents. Journal of Food Science, 86(8), 3349-3373. https://doi.org/10.1111/1750-3841.15843
• Williams, P. ve Patel, M. (2015). Functional properties of hydrocolloids in food systems. Journal of Food Engineering, 156, 22-34.
• Yang, Y., Li, X. ve Xie, X. (2022). The effect of pH and temperature on carrageenan gelation. International Journal of Biological Macromolecule, 196, 659-665.
• Yildiz, G., Gibis, M., Ruiz-Moreno, M. J. ve Weiss, J. (2018). Encapsulation of omega-3 fatty acids in nanoparticle delivery systems for food fortification: A review. LWT - Food Science and Technology, 87, 127-137.
• Zhu, L., Li, C. ve Chen, H. (2022). Evaluation of fat replacers on the rheological properties of cheddar cheese. Dairy Science & Technology, 102(4), 789-803.