THE MICROENCAPSULATION OF BIOACTIVE FOOD COMPONENTS BY SPRAY CHILLING METHOD

Abstract

Recently, interest in spray chilling has been increasing due to the many advantages provided by microencapsulation methods. In the spray chilling method, hydrophobic lipid materials are used as carrier.  The bioactive food ingredient is added into the lipid matrix which is brought to the melting temperature and homogenized. The microencapsulation process is operated by solidifying the lipid droplets at a temperature lower than the melting temperature in the spray chilling system.

Relatively low temperature is applied during melting of the carrier material and the active material is not exposed directly to high temperature in the spray chilling method. For this reason, it is widely preferred in the microencapsulation of heat sensitive bioactive food components. In addition, using of hydrophobic materials as carrier in the spray chilling method allow the microcapsules to pass through the gastric digestion and reach colon where they are most effective, thereby it increases the bioavailability of the bioactive food components.

Keywords

• bioactive component,spray chilling,microencapsulation

BİYOAKTİF GIDA BİLEŞENLERİNİN PÜSKÜRTEREK DONDURMA YÖNTEMİ İle MİKROENKAPSÜLASYONU

Abstract

Mikroenkapsülasyon yöntemleri içerisinde püskürterek dondurma yöntemine olan ilgi, sağladığı birçok avantaj nedeniyle son zamanlarda giderek artmaktadır. Püskürterek dondurma yönteminde, taşıyıcı olarak hidrofobik karakterli lipit materyaller kullanılmaktadır. Erime sıcaklığına getirilerek sıvı forma geçirilen lipit matriks içerisine biyoaktif gıda bileşeni eklenerek homojenize edilmekte ve püskürterek dondurma sisteminde erime sıcaklığının daha altındaki bir sıcaklıkta lipit damlacıklarının katılaşması sağlanarak mikroenkapsülasyon işlemi gerçekleştirilmektedir. Püskürterek dondurma yönteminde, taşıyıcı materyalin eritilmesi sırasında minimal bir sıcaklık uygulanmakta olup aktif materyal doğrudan yüksek sıcaklığa maruz kalmamaktadır. Bu nedenle son zamanlarda sıcaklık hassasiyeti yüksek biyoaktif gıda bileşenlerinin mikroenkapsülasyonunda püskürterek dondurma tekniği yaygın olarak tercih edilmektedir. Ayrıca püskürterek dondurma yönteminde taşıyıcı olarak kullanılan hidrofobik materyaller, mikrokapsüllerin mide sindiriminden etkilenmeden geçerek asıl etkili oldukları bölge olan kolonda salınımına imkan vermekte ve bu yolla biyoaktif gıda bileşenlerinin biyoyarayışlılığını da oldukça arttırmaktadır. 

Keywords

• püskürterek dondurma,Biyoaktif bileşik,mikroenkapsülasyon

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