Nar Çekirdeği (P. granatum) Yağlarının Ekstraksiyonu ve Enkapsülasyon Yöntemleri, Derleme

Abstract

Bitkisel ürünlerde biyoaktif bileşenlerin farklı endüstrilerde kullanımı giderek artmakta ve bunun sonucunda basit karıştırma, basınç destekli ekstraksiyon, enzimatik ekstraksiyon, ultrason destekli ekstraksiyon, darbeli elektrik alanları, yüksek hidrostatik basınç, omik ısıtma ve mikrodalga destekli ekstraksiyon gibi ekoloji dostu teknikler araştırılmaktadır. Bu yöntemler ekipman tasarımını, ekstraksiyon verimliliğini ve biyoaktif bileşenlerin organik çözücülerle ekstraksiyon yöntemini geliştirmektedir.Sonuç olarak, enkapsülasyon teknikleri yağ kalitesini ve diğer nar çekirdeği bileşenlerini korumaktadır. Enkapsülasyon, gıda sistemlerinde biyoaktif bileşenlerin hedeflenen salınımının güvenli bir şekilde verilmesini, korunmasını ve düzenlenmesini sağlar. Bu çalışma, hassas bileşikleri ve faydalarını koruyan enkapsülasyon teknikleri hakkında bilgi vermektedir. Gıda kalitesi, güvenliği ve güvenilirliği ile ilgili artan sorunlar ürün kalitesi üzerinde istenmeyen etkilere neden olmaktadır. Kapsülasyon ve ekoloji dostu yöntemlerin gelecekte gıda güvenliği ve güvenilirliği hedeflerine etkin bir şekilde ulaşması beklenmektedir.

Keywords

• Punica Granatum çekirdek yağları
• biyoaktif bileşenler
• enkapsülasyon
• ekstraksiyon
• yöntemler

Extraction and Encapsulation Methods for Pomegranate Seed (P. granatum) Oils, Review

Abstract

The use of bioactive components in herbal products across different industries is growing.As a result, ecologically friendly techniques such simple mixing, pressure-assisted extraction, enzymatic extraction, ultrasound-assisted extraction, pulsed electric fields, high hydrostatic pressure, ohmic heating, and microwave-assisted extraction are being investigated. These methods enhance the equipment design, extraction efficiency and extraction method of bioactive constituents with organic solvents. Consequently, encapsulation techniques preserve oil quality and other pomegranate seed components. Encapsulation enables the safe delivery, preservation and regulation of the targeted release of bioactive constituents in food systems. This study provides information on encapsulation techniques that protect sensitive compounds and their benefits. Increasing problems related to food quality, safety and reliability cause undesirable effects on product quality. Capsulation and ecological methods are expected to achieve food safety and reliability goals in the future effectively.

Keywords

• Punica Granatum seed oils
• bioactive components
• encapsulation
• extraction
• methods

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