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Potential Use of Whey Proteins as a Coating Material in Microencapsulation Technology

Year 2010, Volume: 8 Issue: 3, 38 - 42, 01.06.2010

Abstract

Microencapsulation is defined as a technology of packaging solids, liquids or gaseous material in miniature, sealed capsules that can release their contents at controlled rates under specific conditions. Microencapsulation is also a method of protecting encapsulated material from factors that may cause its deterioration such as temperature, moisture and microorganisms. Microencapsulation technique has many applications in chemistry, agriculture, food and feed, medicine, pharmacy, veterinary medicine, biotechnology, enviroment and consumer necessities. Type of coating materials used in microencapsulation technology varies to a great extent, and could be of organic or inorganic origin. In this review, potential use of whey proteins, dairy industry by-products with biological and technological properties, as a coating material in microencapsulation technology are discussed

References

  • [1] Kınık, Ö., Kavas, G., Yılmaz, E., 2003. Mikroenkapsülasyon tekniği ve süt teknolojisindeki kullanım olanakları. Gıda 28 (4): 401-407.
  • [2] Çakır, Đ., 2007. Fonksiyonel gıda bileşenleri ve probiyotiklerde mikroenkapsülasyon uygulamaları. 5. Gıda Mühendisliği Kongresi, 08- 10 Kasım, Ankara.
  • [3] Poncelet, D., 2006. Microencapsulation: fundamentals, methods and applications. Surface Chemistry in Biomedical and Environmental Science 23-34.
  • [4] Chen, L., Subirade, M., 2007. Effect of preparation conditions on the nutrient release properties of alginate-whey protein granular microspheres. European Journal of Pharmaceutics and Biopharmaceutics 65: 354-362.
  • [5] http://www.nanoparticles.org/pdf/PonceletMicroencapsulation.pdf.
  • [6] Strand, B. L., 2005. Improved alginates for cell encapsulation by the use of enzymatic engineering. (http://nanoparticles.org/pdf/Strand2-ppt.pdf).
  • [7] Magee, L. E., Olson, N. F., 1981a. Microencapsulation of cheese ripening systems: Formation of microcapsules. Journal of Dairy Science 64: 600-610.
  • [8] Magee, L. E., Olson, N. F., 1981b. Microencapsulation of cheese ripening systems: Stability of microcapsules. Journal of Dairy Science 64: 616-621.
  • [9] Magee, L. E., Olson, N. F., Lindsay, R.C., 1981. Microencapsulation of cheese ripening systems: Production of diacetyl and acetoin in cheese by encapsulated bacterial cell-free extract. Journal of Dairy Science 64: 616-621.
  • [10] Murano, E., 1998. Use of natural polysaccharides in the microencapsulation techniques. Journal of Applied Ichthyology 14: 245-249.
  • [11] Madene, A., Jacquot, M., Scher, J., Desobry, S., 2006. Flavour encapsulation and controlled release-A review. International Journal of Science and Technology 41: 1-21.
  • [12] Çakır, Đ., 2006. Mikroenkapsülasyon tekniğinin probiyotik gıda üretiminde kullanımı. Türkiye 9. Gıda Kongresi, 24-26 Mayıs, Bolu.
  • [13] Gunasekaran, S., 2008. Whey processing, functionality and health benefits: Whey protein hydrogels and nanoparticles for encapsulation and controlled delivery of bioactive compounds. IFT Press, Blackwell Publishing, 227-284.
  • [14] Sheu, T. Y., Rosenberg, M., 1998. Microstructure of microcapsules consisting of whey proteins and carbohydrates. Journal of Food Science 63 (3): 491-494.
  • [15] Lee, S. J., Rosenberg, M., 2000. Whey proteinbased microcapsules prepared by double emulsification and heat gelation. Lebensmittel Wissenschaft und Technologie 33: 80-88.
  • [16] Moreau, D. L., Rosenberg, M., 1996. Oxidative stability of anhydrous milkfat microencapsulated in whey proteins. Journal of Food Science 61(1): 39- 43.
  • [17] Rosenberg, M., Young, S. L., 1993. Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milkfat—structure evaluation. Food Structure 12: 31-41.
  • [18] Young, S. L., Sarda, X., Rosenberg, M., 1993a. Microencapsulation properties of whey proteins. 1. Microencapsulation of anhydrous milk fat. Journal of Dairy Science 76: 2868-2877.
  • [19] Young, S. L., Sarda, X., Rosenberg, M., 1993b. Microencapsulation properties of whey proteins. 2. Combination of whey proteins with carbonhydrates. Journal of Dairy Science 76: 2878-2885.
  • [20] Sheu, T. Y., Rosenberg, M., 1995. Microencapsulation by spray-drying ethyl caprylate in whey protein and carbohydrate wall systems. Journal of Food Science 60: 98-103.
  • [21] Rosenberg, M., Sheu, T. Y., 1996. Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. International Dairy Journal 6: 273-284.
  • [22] Rosenberg, M., 1997. Milk derived whey proteinbased microencapsulating agents and a method of use. U.S. Patent number: 5: 601.760.
  • [23] Keogh, M. K., Q’Kennedy, B. T., 1999. Milk fat microencapsulation using whey proteins. International Dairy Journal 9: 657-663.
  • [24] Hogan, S. A., McNamee, B. F., O’Riordan, E. D., O’Sullivan, M., 2001. Microencapsulating properties of sodium caseinate. Journal of Agricultural. Food Chemistry 49: 1934-1938.
  • [25] Pauletti, M.S., Amestoy, P., 1999. Butter microencapsulation as affected by composition of wall material and fat. Journal of Food Science 64 (2): 279-282.
  • [26] Keogh, M., O’Kennedy, B., Kelly, J., 1999. Stability to oxidation spray-dried fish oil powder microencapsulated using milk ingredients. Journal of Food Science 66: 217-224.
  • [27] Heidebach, T., Först, P., Kulozik, U., 2009. Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids 23: 1670-1677.
  • [28] Picot, A., Lacroix, C., 2004. Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal 14: 505- 515.
  • [29] Anal, A. K., Singh, H., 2007. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology 18: 240-251.

Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları

Year 2010, Volume: 8 Issue: 3, 38 - 42, 01.06.2010

Abstract

Mikroenkapsülasyon sıvı, katı veya gaz formundaki değişik mikro boyuttaki maddeleri kapsüller içinde paketleme teknolojisi olarak tanımlanır. Bu teknikte kaplanan materyal belirli şartlar altında kontrollü oranlarda serbest hale geçer. Aynı zamanda mikroenkapsülasyon, kaplanan materyali sıcaklık, nem ve mikroorganizma gibi faktörlerden koruyan bir yöntemdir. Mikroenkapsülasyon tekniğinin kimya, ziraat, gıda ve yem, tıp, eczacılık, veterinerlik, biyoteknoloji, çevre ve tüketici ihtiyaçları gibi çok geniş kullanım alanları vardır. Mikroenkapsülasyon teknolojisinde kullanılan kaplama materyalleri çok çeşitli olup, organik veya inorganik esaslı olabilir. Bu derlemede, mikroenkapsülasyon teknolojisinde kullanılan kaplama materyalleri ile mikroenkapsülasyon teknolojisinde peyniraltı suyu proteinlerinin kaplama materyali olarak kullanım olanakları irdelenmektedir

References

  • [1] Kınık, Ö., Kavas, G., Yılmaz, E., 2003. Mikroenkapsülasyon tekniği ve süt teknolojisindeki kullanım olanakları. Gıda 28 (4): 401-407.
  • [2] Çakır, Đ., 2007. Fonksiyonel gıda bileşenleri ve probiyotiklerde mikroenkapsülasyon uygulamaları. 5. Gıda Mühendisliği Kongresi, 08- 10 Kasım, Ankara.
  • [3] Poncelet, D., 2006. Microencapsulation: fundamentals, methods and applications. Surface Chemistry in Biomedical and Environmental Science 23-34.
  • [4] Chen, L., Subirade, M., 2007. Effect of preparation conditions on the nutrient release properties of alginate-whey protein granular microspheres. European Journal of Pharmaceutics and Biopharmaceutics 65: 354-362.
  • [5] http://www.nanoparticles.org/pdf/PonceletMicroencapsulation.pdf.
  • [6] Strand, B. L., 2005. Improved alginates for cell encapsulation by the use of enzymatic engineering. (http://nanoparticles.org/pdf/Strand2-ppt.pdf).
  • [7] Magee, L. E., Olson, N. F., 1981a. Microencapsulation of cheese ripening systems: Formation of microcapsules. Journal of Dairy Science 64: 600-610.
  • [8] Magee, L. E., Olson, N. F., 1981b. Microencapsulation of cheese ripening systems: Stability of microcapsules. Journal of Dairy Science 64: 616-621.
  • [9] Magee, L. E., Olson, N. F., Lindsay, R.C., 1981. Microencapsulation of cheese ripening systems: Production of diacetyl and acetoin in cheese by encapsulated bacterial cell-free extract. Journal of Dairy Science 64: 616-621.
  • [10] Murano, E., 1998. Use of natural polysaccharides in the microencapsulation techniques. Journal of Applied Ichthyology 14: 245-249.
  • [11] Madene, A., Jacquot, M., Scher, J., Desobry, S., 2006. Flavour encapsulation and controlled release-A review. International Journal of Science and Technology 41: 1-21.
  • [12] Çakır, Đ., 2006. Mikroenkapsülasyon tekniğinin probiyotik gıda üretiminde kullanımı. Türkiye 9. Gıda Kongresi, 24-26 Mayıs, Bolu.
  • [13] Gunasekaran, S., 2008. Whey processing, functionality and health benefits: Whey protein hydrogels and nanoparticles for encapsulation and controlled delivery of bioactive compounds. IFT Press, Blackwell Publishing, 227-284.
  • [14] Sheu, T. Y., Rosenberg, M., 1998. Microstructure of microcapsules consisting of whey proteins and carbohydrates. Journal of Food Science 63 (3): 491-494.
  • [15] Lee, S. J., Rosenberg, M., 2000. Whey proteinbased microcapsules prepared by double emulsification and heat gelation. Lebensmittel Wissenschaft und Technologie 33: 80-88.
  • [16] Moreau, D. L., Rosenberg, M., 1996. Oxidative stability of anhydrous milkfat microencapsulated in whey proteins. Journal of Food Science 61(1): 39- 43.
  • [17] Rosenberg, M., Young, S. L., 1993. Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milkfat—structure evaluation. Food Structure 12: 31-41.
  • [18] Young, S. L., Sarda, X., Rosenberg, M., 1993a. Microencapsulation properties of whey proteins. 1. Microencapsulation of anhydrous milk fat. Journal of Dairy Science 76: 2868-2877.
  • [19] Young, S. L., Sarda, X., Rosenberg, M., 1993b. Microencapsulation properties of whey proteins. 2. Combination of whey proteins with carbonhydrates. Journal of Dairy Science 76: 2878-2885.
  • [20] Sheu, T. Y., Rosenberg, M., 1995. Microencapsulation by spray-drying ethyl caprylate in whey protein and carbohydrate wall systems. Journal of Food Science 60: 98-103.
  • [21] Rosenberg, M., Sheu, T. Y., 1996. Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. International Dairy Journal 6: 273-284.
  • [22] Rosenberg, M., 1997. Milk derived whey proteinbased microencapsulating agents and a method of use. U.S. Patent number: 5: 601.760.
  • [23] Keogh, M. K., Q’Kennedy, B. T., 1999. Milk fat microencapsulation using whey proteins. International Dairy Journal 9: 657-663.
  • [24] Hogan, S. A., McNamee, B. F., O’Riordan, E. D., O’Sullivan, M., 2001. Microencapsulating properties of sodium caseinate. Journal of Agricultural. Food Chemistry 49: 1934-1938.
  • [25] Pauletti, M.S., Amestoy, P., 1999. Butter microencapsulation as affected by composition of wall material and fat. Journal of Food Science 64 (2): 279-282.
  • [26] Keogh, M., O’Kennedy, B., Kelly, J., 1999. Stability to oxidation spray-dried fish oil powder microencapsulated using milk ingredients. Journal of Food Science 66: 217-224.
  • [27] Heidebach, T., Först, P., Kulozik, U., 2009. Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids 23: 1670-1677.
  • [28] Picot, A., Lacroix, C., 2004. Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal 14: 505- 515.
  • [29] Anal, A. K., Singh, H., 2007. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology 18: 240-251.
There are 29 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Hatice Şanlıdere Aloğlu This is me

Zübeyde Öner This is me

Publication Date June 1, 2010
Published in Issue Year 2010 Volume: 8 Issue: 3

Cite

APA Aloğlu, H. Ş., & Öner, Z. (2010). Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları. Akademik Gıda, 8(3), 38-42.
AMA Aloğlu HŞ, Öner Z. Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları. Akademik Gıda. June 2010;8(3):38-42.
Chicago Aloğlu, Hatice Şanlıdere, and Zübeyde Öner. “Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları”. Akademik Gıda 8, no. 3 (June 2010): 38-42.
EndNote Aloğlu HŞ, Öner Z (June 1, 2010) Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları. Akademik Gıda 8 3 38–42.
IEEE H. Ş. Aloğlu and Z. Öner, “Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları”, Akademik Gıda, vol. 8, no. 3, pp. 38–42, 2010.
ISNAD Aloğlu, Hatice Şanlıdere - Öner, Zübeyde. “Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları”. Akademik Gıda 8/3 (June 2010), 38-42.
JAMA Aloğlu HŞ, Öner Z. Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları. Akademik Gıda. 2010;8:38–42.
MLA Aloğlu, Hatice Şanlıdere and Zübeyde Öner. “Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları”. Akademik Gıda, vol. 8, no. 3, 2010, pp. 38-42.
Vancouver Aloğlu HŞ, Öner Z. Peyniraltı Suyu Proteinlerinin Mikroenkapsülasyon Teknolojisinde Kaplama Materyali Olarak Kullanım Olanakları. Akademik Gıda. 2010;8(3):38-42.

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