SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ

Abstract

Gıdaların yapısında bulunan temel bileşenlerden biri olan su, gıdanın kalite özellikleri ve genel kabul edilebilirliği üzerinde son derece etkilidir. Ancak gıdanın yapısını ve depolama stabilitesini etkileyen fiziksel, kimyasal, mikrobiyolojik ve enzimatik reaksiyonlar göz önüne alındığında gıdanın yapısında yer alan su miktarından çok su aktivitesi (a_w) ifadesi önem kazanmaktadır. Pek çok gıdanın yapısında yer alan fenolik bileşikler başta olmak üzere, terpen ve terpenoidler ile alkoloidler gibi biyoaktif bileşenler su aktivitesinden etkilenmektedirler. Kurutma ve dondurma gibi prosesler ile ortama şeker veya tuz ilavesi gibi uygulamalarla suyun moleküler mobilitesi azaltılarak raf ömrü arttırılmaktadır. Su aktivitesinin yüksek olması özellikle fenolik bileşikler gibi biyoaktif bileşenlerin depolama stabilitelerini olumsuz yönde etkilemektedir. Enkapsülasyon teknolojisi ile gıda maddesi bir kaplama materyali ile immobilize edilmekte ve su aktivitesi düşürülerek biyoaktif bileşenlerin depolama stabiliteleri arttırılmaktadır. Bu derlemede gıdaların yapısında yer alan bazı biyoaktif bileşenler üzerine a_w’nin etkileri ile ilgili bilgi verilmiştir. 

Keywords

• enkapsülasyon,Biyoaktif bileşenler,su aktivitesi

THE EFFECT OF WATER ACTIVITY AND DIFFERENT DRYING SYSTEMS ON THE STABILITY OF BIOACTIVE COMPOUNDS

Abstract

Water, attributed as a major component of many foodstuffs, is considerably influential on quality characteristics and overall acceptability of foodstuffs. However, considering the physical, chemical, microbiological and enzymatic reactions that affect the structure and storage stability of a food, the term water activity (a_w) becomes crucial instead of water content of the foodstuff. Many phenolic compounds, including terpenes and terpenoids and alkaloids are mainly affected by a_w. Different approaches, including freezing and drying processes and the addition of sugar or salt, are applied to reduce the molecular mobility and thus to increase shelf life. High a_w lead to a poor storage stability of bioactive compounds such as phenolics. Using encapsulation technology, the foodstuff is immobilized within a coating material and the storage stability of the bioactive components is increased by reducing a_w. In this review, general information is provided about the effects of a_w on food bioactive components stability.

Keywords

• Bioactive compounds,encapsulation,water activity

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