Gıda Teknolojisinde Enkapsülasyon Uygulamaları ve Güncel Çalışmalar

Year 2024, Volume: 14 Issue: 4, 1550 - 1561, 01.12.2024

Kübra Korkmaz , Yusuf Tunçtürk

https://doi.org/10.21597/jist.1472879

Abstract

Enkapsülasyon gıda bileşen, hücre, enzim ve farklı maddelerin, protein veya karbonhidrat bazlı mini kapsüller içinde tutulup kontrollü salınımı ve stabilitesini sağlayan bir yöntemdir. Bir başka deyişle kullanılacak aktif materyalin nano, mikro veya milimetrik ölçülerde kaplama malzemeleri içinde tutulması olarak da tanımlanabilir. Enkapsülasyon metodunun gıda endüstrisi için büyük bir potansiyeli vardır. Bu yöntemde istenmeyen tat ve aroma bileşenlerinin maskelenmesi, kullanılan biyoaktif bileşiklerin dış etkenlerden korunması, bu bileşenlerin fonksiyonelliğinden yararlanımın arttırılması ve raf ömrü boyunca kontrollü salınımı hedeflenir. Değerli bazı gıda bileşenleri, esansiyel yağlar, lipitler, aromatik hidrokarbonlar, vitaminler, tatlandırıcılar, enzimler, renklendiriciler, mikroorganizmalar ve mikrobiyal metabolitler gibi çeşitli bileşenler farklı yöntemler kullanılarak enkapsüle edilebilmektedir. Bu derlemede, yöntemi anlamak için gerekli olan enkapsülasyon prosesleri, kaplama materyalleri, gıda teknolojisindeki uygulama alanları ve alanda yapılmış güncel çalışmalar araştırılmıştır. Derlemede, enkapsülasyon teknolojisi için genel bilgiler verilmekte olup yapılacak yeni çalışmalar için kısa bir literatür özeti olması hedeflenmiştir.

Keywords

Gıda, Enkapsülasyon, Kontrollü salınım

Encapsulation Applications and Current Studies in Food Technology

Abstract

Encapsulation, as a method that provides controlled release and stability of food components, cells, enzymes and different substances in protein or carbohydrate-based mini capsules. In other words, it can also be defined as keeping the active material to be used in nano, micro or millimeter sized coating materials. The encapsulation method has great importance and potential for the food industry. In this method, it is aimed to mask undesirable taste and aroma components, to protect the bioactive compounds used from external factors, to increase the utilization of their functionality, and to control their release during shelf life. Various components such as some valuable food components, essential oils, lipids, aromatic hydrocarbons, vitamins, flavourings, enzymes, colourants, microorganisms, and microbial metabolites can be encapsulated using different methods. In this review, the encapsulation process types, coating materials, application areas in food technology and current studies in the field were investigated in order to understand the method. In the review, general information is given for encapsulation technology and a brief literature summary is intended for new studies to be conducted.

Keywords

Food, Encapsulation, Controlled release

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