Year 2018, Volume 43 , Issue 3, Pages 512 - 522 2018-05-18

THE EFFECT OF WATER ACTIVITY AND DIFFERENT DRYING SYSTEMS ON THE STABILITY OF BIOACTIVE COMPOUNDS
SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ

Aslı Yıldırım [1] , Mustafa Duran [2] , Mehmet Koç [3]


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 (aw) becomes crucial instead of water content of the foodstuff. Many phenolic compounds, including terpenes and terpenoids and alkaloids are mainly affected by aw. 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 aw 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 aw. In this review, general information is provided about the effects of aw on food bioactive components stability.

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 (aw) 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 aw’nin etkileri ile ilgili bilgi verilmiştir. 

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Primary Language tr
Subjects Science
Journal Section Articles
Authors

Author: Aslı Yıldırım
Country: Turkey


Author: Mustafa Duran

Author: Mehmet Koç (Primary Author)
Country: Turkey


Dates

Publication Date : May 18, 2018

Bibtex @review { gida386463, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {512 - 522}, doi = {10.15237/gida.GD18023}, title = {SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ}, key = {cite}, author = {Yıldırım, Aslı and Duran, Mustafa and Koç, Mehmet} }
APA Yıldırım, A , Duran, M , Koç, M . (2018). SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ. Gıda , 43 (3) , 512-522 . DOI: 10.15237/gida.GD18023
MLA Yıldırım, A , Duran, M , Koç, M . "SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ". Gıda 43 (2018 ): 512-522 <https://dergipark.org.tr/en/pub/gida/issue/36239/386463>
Chicago Yıldırım, A , Duran, M , Koç, M . "SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ". Gıda 43 (2018 ): 512-522
RIS TY - JOUR T1 - SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ AU - Aslı Yıldırım , Mustafa Duran , Mehmet Koç Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18023 DO - 10.15237/gida.GD18023 T2 - Gıda JF - Journal JO - JOR SP - 512 EP - 522 VL - 43 IS - 3 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18023 UR - https://doi.org/10.15237/gida.GD18023 Y2 - 2018 ER -
EndNote %0 Gıda SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ %A Aslı Yıldırım , Mustafa Duran , Mehmet Koç %T SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ %D 2018 %J Gıda %P 1300-3070-1309-6273 %V 43 %N 3 %R doi: 10.15237/gida.GD18023 %U 10.15237/gida.GD18023
ISNAD Yıldırım, Aslı , Duran, Mustafa , Koç, Mehmet . "SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ". Gıda 43 / 3 (May 2018): 512-522 . https://doi.org/10.15237/gida.GD18023
AMA Yıldırım A , Duran M , Koç M . SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ. GIDA. 2018; 43(3): 512-522.
Vancouver Yıldırım A , Duran M , Koç M . SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ. Gıda. 2018; 43(3): 522-512.