SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ

Year 2018, Volume: 43 Issue: 3, 512 - 522, 18.05.2018

Aslı Yıldırım Mustafa Duran Mehmet Koç

https://doi.org/10.15237/gida.GD18023

Cited By: 4

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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