PROBİYOTİK, STARTER KÜLTÜR VE BAKTERİYOFAJLARDA MİKROENKAPSÜLASYON TEKNİKLERİNİN KULLANIMI VE GÜNCEL GIDA UYGULAMALARI

Abstract

Mikroenkapsülasyon; katı, sıvı veya gaz formundaki aktif bir maddenin bir veya birden fazla kaplama materyali ile kaplanmasını sağlayan teknolojidir. Bu teknoloji sayesinde mikroorganizmalar çevresel stres faktörlerine karşı korunabilir, canlılıklarını daha uzun süre sürdürebilir ve hedeflenen bölgelerde kontrollü olarak salınabilir. Günümüzde, tüketici tercihlerindeki değişim ve sağlık odaklı gıda taleplerinin artmasıyla birlikte, probiyotiklerin çeşitli gıda matrislerine entegrasyonu yaygınlaşmıştır. Bununla birlikte, patojen mikroorganizmalara karşı biyolojik ajan olarak kullanılan bakteriyofajların da gıdalarda ve gıda ambalajlarında kullanımı, güncel araştırma konuları arasında yer almaktadır. Bu bağlamda, probiyotikler ve starter kültürler gibi faydalı mikroorganizmaların yanı sıra, fajların da gıdalarda kontrollü kullanımı ve mikrobiyal stabilitenin sağlanması, gıda endüstrisi açısından büyük önem taşımaktadır. Bu mikroorganizmaların gıda içerisinde ve sindirim sistemi boyunca canlılıklarının korunması; ürünlerin aroma, tekstür ve raf ömrü gibi duyusal ve fiziksel özelliklerinin geliştirilmesi; fonksiyonel bileşenlerin stabilitesinin sağlanması ve farklı metabolitlerle kombinasyonlarıyla yeni ürünlerin geliştirilmesi mikroenkapsülasyon teknikleri ile mümkün olmaktadır. Bu derlemenin amacı fajlar, probiyotikler ve starter kültürlerin mikroenkapsülasyon teknikleri ile korunmasını ve bu teknolojinin gıda endüstrisindeki uygulamalarını inceleyerek, potansiyel faydalarını ortaya koymaktır.

Keywords

• Mikroenkapsülasyon
• Probiyotik
• Bakteriyofaj

USE OF MICROENCAPSULATION TECHNIQUES IN PROBIOTICS, STARTER CULTURES AND BACTERIOPHAGES AND CURRENT FOOD APPLICATIONS

Abstract

Microencapsulation is a technology that allows an active ingredient in solid, liquid, or gaseous form to be coated with one or more coating materials. This technology protects microorganisms from environmental stress factors, maintains their viability for longer periods, and allows for controlled release in targeted areas. With changing consumer preferences and increasing demands for health-focused foods, the integration of probiotics into various food matrices has become widespread. Furthermore, the use of bacteriophages, used as biological agents against pathogenic microorganisms, in foods and food packaging is among the current research topics. In this context, the controlled use of phages in foods and ensuring microbial stability, in addition to beneficial microorganisms such as probiotics and starter cultures, is of great importance to the food industry. Preserving the viability of these microorganisms in food and throughout the digestive tract; improving the sensory and physical properties of products, such as aroma, texture, and shelf life; ensuring the stability of functional ingredients; and developing new products by combining them with different metabolites are all possible through microencapsulation techniques. The aim of this review is to examine the preservation of phages, probiotics and starter cultures by microencapsulation techniques and the applications of this technology in the food industry and to reveal its potential benefits.

Keywords

• Microencapsulation
• Probiotic
• Bacteriophage

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