THE MICROENCAPSULATION OF BIOACTIVE FOOD COMPONENTS BY SPRAY CHILLING METHOD

Year 2018, Volume: 43 Issue: 1, 11 - 20, 15.01.2018

Sultan Arslan Tontul Mustafa Erbaş

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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