Review
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BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI

Year 2024, Volume: 1 Issue: 37, 50 - 60, 31.07.2024
https://doi.org/10.47118/somatbd.1500219

Abstract

Enkapsülasyon teknolojisi gıda ürünlerindeki temel bileşenlerin kararlılığını, spesifikliğini ve biyoyararlanımını iyileştirmek amacıyla ortaya çıkmıştır. Ayrıca, enkapsülasyon teknolojisi, biyoaktif bileşiklerin termal ve oksidatif kararlılıklarını artırmak, kontrollü salınımını gerçekleştirmek ve baskın koku ve tadını maskelemek amacıyla uygulama alanı bulan değerli yöntemlerden biridir. Bu teknoloji diğer yöntemlerle karşılaştırıldığında, çekirdek malzemeyi dış ortamdan izole edebilmekte ve istenmeyen bileşenlerin oluşumunu engellemeye yardımcı olabilmektedir. Bu sebeplerle, enkapsülasyon teknolojisi gıdaların raf ömrünü uzatmaya, besin değerini yükseltmeye, çeşitliliğini arttırmaya ve daha sağlıklı gıdalar elde etmeye imkan sağlamaktadır. Bu derleme, et ve et ürünlerinin muhafazasında karşılaşılan zorluklara odaklanarak enkapsüle biyoaktif bileşiklerin et ve et ürünlerine ilave edilmesi, ürünün organoleptik özellikleri üzerindeki etkileri ve raf ömrü süresince meydan gelen fiziksel, kimyasal ve mikrobiyolojik değişimleri hakkında değerli bilgiler sunmaktadır.

References

  • Amiri, S., Moghanjougi, Z.M., Bari, M.R., Khaneghah, A.M. (2021). “Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications”. Italian Journal of Food Science., 33, 55-68. DOI 10.15586/ijfs.v33iSP1.2045
  • Balcı-Torun, F. (2019). “Farklı enkapsülasyon yöntemleri kullanılarak elde edilen aroma kapsüllerinin depolama stabilitesinin ve gıda katkı maddesi olarak kullanımının araştırılması”. Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Doktora Tezi, Akdeniz Üniversitesi, Türkiye.
  • Chen, Y., Tai, K., Ma, P., Su, J., Dong, W., Gao, Y., Mao, L., Liu, J., Yuan, F. (2021). “Novel γ-cyclodextrin-metal–organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties”. Food Chemistry, 347, 128978. https://doi.org/10.1016/j.foodchem.2020.128978
  • Culas, M.S. Popovich, D.G. Rashidinejad, A. (2024). “Recent advances in encapsulation techniques for cinnamon bioactive compounds: A review on stability, effectiveness, and potential applications”. Food Bioscience, 57, 103470. https://doi.org/10.1016/j.fbio.2023.103470
  • Esmaeili H., Cheraghi N., Khanjari, A., Rezaeigolestani, M., Basti, A.A., Kamkar, A., Aghaee, E.M. (2020). “Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages”. Meat Science, DOI: 10.1016/j.meatsci.2020.108135
  • Garavand, F., Jalai-Jivan, M., Assadpour, E., Jafari, S.M. (2021). “Encapsulation of phenolic compounds within nano/microemulsion systems: A review”. Food Chemistry, 1, 364, 130376. doi: 10.1016/j.foodchem.2021.130376.
  • Ghaderi-Ghahfarokhi, M., Barzegar, M., Sahari, M.A., Gavlighi, H.A., Gardini, F. (2017). “Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties”. International Journal of Biological Macromolecules, 102, 19–28.
  • Gorzin, M., Saeidi, M., Javidi, S., Seow, E-K., Abedinia, A. (2024). “Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety”. International Journal of Biological Macromolecules, 270, 132288.
  • Goudarzi, J., Moshtaghi, Hamdollah, Yasser, S. (2023). “Kappa-carrageenan-poly(vinyl alcohol) electrospun fiber mats encapsulated with Prunus domestica anthocyanins and epigallocatechin gallate to monitör the freshness and enhance the shelf-life quality of minced beef meat”. Food Packaging and Shelf Life, 35, 101017. https://doi.org/10.1016/j.fpsl.2022.101017
  • Gökmen, S. Palamutoğlu, R., Sarıçoban, C. (2012). “Gıda Endüstrisinde Enkapsülasyon Uygulamaları”. Gıda Teknolojileri Elektronik Dergisi, 7(1), 36-50.
  • Hadian, M., Rajaei, A., Mohsenifar, A., Tabatabaei, M. (2017). “Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage”. LWT, 84, 394–401.
  • Heck, R.T., Vendruscolo, R.G., de Araújo Etchepare, M., Cichoski, A.J., de Menezes, C.R., Barin, J.S., Sampagnol, P.C.B. (2017). “Is it possible to produce a low-fat burger with a healthy n− 6/n−3 PUFA ratio without affecting the technological and sensory properties”? Meat Science, 130, 16–25.
  • Jiang, G., Ramachandraiah, K., Zhao, C. (2024). “Advances in the development and applications of nanofibers in meat products”. Food Hydrocolloids, 146, 109210. https://doi.org/10.1016/j.foodhyd.2023.109210 Kaur, R., Kaur, L. (2021). “Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems”. Food Control, 123, 107678.
  • Konfo, T.R.C., Djouhou, F.M.C., Koudoro, Y.A., Dahouenon-Ahoussi, E., Avlessi, F., Sohounhloue, C.K.D., Simal-Gandara, J. (2023). “Essential oils as natural antioxidants for the control of food preservation”. Food Chemistry Advances, 2, 100312. https://doi.org/10.1016/j.focha.2023.100312
  • Manassi, C.F., de Souza, S.S., Hassemer, G.S., Sartor, S., Lima, C.M.G., Miotto, M., Lindner, J.D., Rezzadori, K., Pimentel, T.C., Ramos, G.L.P.A., Esmerino, E., Duarte, M.C.K.H., Marsico, E.T., Verruck, S. (2022). “Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use”. Food Research International, 154, 111035, doi: 10.1016/j.foodres.2022.111035.
  • Masoomian, M., Sarmast, E., Salmieri, S., Lacroix, M. (2023). “Application of nano‑encapsulated antimicrobial compounds combined with MAP for bio‑preservation of ground meat”. Journal of Food Measurement and Characterization, 17, 6552–6565. https://doi.org/10.1007/s11694-023-02141-x
  • Morsy, M. K., Mekawi, E., Elsabagh, R. (2018). “Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage”. LWT, 89, 489–495.
  • Najjaa, H., Chekki, R., Elfalleh, W., Tlili, H., Jaballah, S., Bouzouita, N. (2020). “Freezedried, oven-dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat”. Food Science & Nutrition, 8(4), 1995–2003.
  • Nkurunziza, D., Sivagnanam, S.P., Park, J-S., Cho, Y-J., Chun, B.S. (2021). “Effect of wall materials on the spray drying encapsulation of Brown seaweed bioactive compounds obtained by subcritical water extraction”. Algal Research, 58, 102381. https://doi.org/10.1016/j.algal.2021.102381
  • Oliveira, F.M., Oliveira, R.M., Buchweitz, L.T.G., Pereira, J.R., Hackbart, H.C.S., Nalèrio, E.S., Borges, C.D., Zambiazi, R.C. (2022). “Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger”. Food Control, 131, 108426.
  • Olivares-Tenorio, M-L., Cortes-Prieto, C-M., Londoño-Univio, N-C., Rojas-Díaz, D-A., Quintanilla-Carvajal, M-X., Tibaquira-Perez, L-N., Ricaurte-Puentes, L-Y., Rada-Bula, A-I., Romero, H-M., Garcia-Nuñez, J-A. (2024).“Bioactive compounds in palm oil: A comprehensive review of recent advances in physicochemical characteristics, health-promoting properties and technologies for extraction, concentration, fractionation, encapsulation and functional food applications”. Journal of Food Composition and Analysis, 132, 106306. https://doi.org/10.1016/j.jfca.2024.106306
  • Radünz, M., Hackbart, H.C.S., Camargo, T.M., Nunes, C.F.P., Barros, F.A.P., Magro, J.D., Filho, P.J.S., Gandra, E.A., Radünz, A.L., Zavareze, E.R. (2020). “Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products”. International Journal of Food Microbiology, 330, 108696.
  • Rahnemoon, P., Sarabi-Jamab, M., Bostan, A., Mansouri, E. (2021). “Nano-encapsulation of pomegranate (Punica granatum L.) peel extract and evaluation of its antimicrobial properties on coated chicken meat”. Food Bioscience, 43(3), 101331. DOI:10.1016/j.fbio.2021.101331
  • Sarmast, E., Foudjing, G.G.D., Salmieri, S., Lacroix, M. (2023). “Application of combined essential oils and bacteriocins encapsulated in gelatin for bio-preservation of meatballs”. Journal of Food Safety, 43, 13080. https://doi.org/10.1111/jfs.13080
  • Smaoui, S., Hlima, H.B., Braïek, O.B., Ennouri, K., Mellouli, L., Khaneghah, A.M. (2021) “Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation”. Meat Science, 181, 108585.
  • Snoussi, A., Chouaibi, M., Koubaier, H-B-H., Bouzouita, N. (2022) Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation. Meat Science, 188, 108785.
  • Soyuçok, A., Kılıç, B., Başyiğit-Kılıç, G. (2019). “Et Ürünlerinde Enkapsülasyon Teknolojisinin Kullanımı”. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 10(1), 102-110.
  • Surendhiran, D., Li, C., Cui, H., Lin, L. (2020). “Fabrication of high stability active nanofibers encapsulated with pomegranate peel extract using chitosan/PEO for meat preservation”. Food Packaging and Shelf Life, 23, 100439.
  • Tometri, S.S., Ahmady, M., Ariaii, P., Soltani, M.S. (2020). “Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef”. Journal of Food Measurement and Characterization, 14(6), 3333–3344.
  • Tutun, S., Yurdakul, Ö. (2022). “Enkapsülasyon ve gıda teknolojisinde kullanımı”. Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni, 13, (2), 99-119. DOI: 10.38137/vftd.1096571
  • Vafania, B., Fathi, M., Soleimanian-Zad, S. (2019). “Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages”. Food and Bioproducts Processing, 116, 240–248.
  • Vázquez-González, Y., Prieto, C., Filizoglu, M.F., Ragazzo-Sánchez J.A., Calderón-Santoyo, M., Furtado, R.F., Cheng, H.N., Biswas, A., Lagaron, J.M. (2021). “Electrosprayed cashew gum microparticles for the encapsulation of highly sensitive bioactive materials”. Carbohydrate Polymers, 264, 118060. https://doi.org/10.1016/j.carbpol.2021.118060
  • Zhang, L., Piao, X. (2023). “Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation”. Food Bioscience, 53, 102520. https://doi.org/10.1016/j.fbio.2023.102520
  • Zhang, D., Ivane, N.M.A., Haruna, S.A., Zekrumah, M., Elysé, F.K.R., Tahir, H.E., Wang, G., Wang, C., Zou, X. (2022). “Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials”. Meat Science, 191, 108842. https://doi.org/10.1016/j.meatsci.2022.108842
  • Zhu, Y., Gu, M., Su, Y., Li, Z., Xiao, Z., Lu, F., Han, C. (2024). “Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review”. Meat Science, 213, 109481. https://doi.org/10.1016/j.meatsci.2024.109481
  • Xu, R., Deng, W., Dai, Y., Hu, J. (2022). “pH-responsive citral microcapsules with tannic acid-feiii coordination complexes”. Food Chemistry, 397, 133715. https://doi.org/10.1016/j.foodchem.2022.133715
  • Xu, Y., Yan, X., Zheng, H., Li, J., Wu, X., Xu, J., Zhen, Z., Du, C. (2024). “The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives”.
Year 2024, Volume: 1 Issue: 37, 50 - 60, 31.07.2024
https://doi.org/10.47118/somatbd.1500219

Abstract

References

  • Amiri, S., Moghanjougi, Z.M., Bari, M.R., Khaneghah, A.M. (2021). “Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications”. Italian Journal of Food Science., 33, 55-68. DOI 10.15586/ijfs.v33iSP1.2045
  • Balcı-Torun, F. (2019). “Farklı enkapsülasyon yöntemleri kullanılarak elde edilen aroma kapsüllerinin depolama stabilitesinin ve gıda katkı maddesi olarak kullanımının araştırılması”. Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Doktora Tezi, Akdeniz Üniversitesi, Türkiye.
  • Chen, Y., Tai, K., Ma, P., Su, J., Dong, W., Gao, Y., Mao, L., Liu, J., Yuan, F. (2021). “Novel γ-cyclodextrin-metal–organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties”. Food Chemistry, 347, 128978. https://doi.org/10.1016/j.foodchem.2020.128978
  • Culas, M.S. Popovich, D.G. Rashidinejad, A. (2024). “Recent advances in encapsulation techniques for cinnamon bioactive compounds: A review on stability, effectiveness, and potential applications”. Food Bioscience, 57, 103470. https://doi.org/10.1016/j.fbio.2023.103470
  • Esmaeili H., Cheraghi N., Khanjari, A., Rezaeigolestani, M., Basti, A.A., Kamkar, A., Aghaee, E.M. (2020). “Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages”. Meat Science, DOI: 10.1016/j.meatsci.2020.108135
  • Garavand, F., Jalai-Jivan, M., Assadpour, E., Jafari, S.M. (2021). “Encapsulation of phenolic compounds within nano/microemulsion systems: A review”. Food Chemistry, 1, 364, 130376. doi: 10.1016/j.foodchem.2021.130376.
  • Ghaderi-Ghahfarokhi, M., Barzegar, M., Sahari, M.A., Gavlighi, H.A., Gardini, F. (2017). “Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties”. International Journal of Biological Macromolecules, 102, 19–28.
  • Gorzin, M., Saeidi, M., Javidi, S., Seow, E-K., Abedinia, A. (2024). “Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety”. International Journal of Biological Macromolecules, 270, 132288.
  • Goudarzi, J., Moshtaghi, Hamdollah, Yasser, S. (2023). “Kappa-carrageenan-poly(vinyl alcohol) electrospun fiber mats encapsulated with Prunus domestica anthocyanins and epigallocatechin gallate to monitör the freshness and enhance the shelf-life quality of minced beef meat”. Food Packaging and Shelf Life, 35, 101017. https://doi.org/10.1016/j.fpsl.2022.101017
  • Gökmen, S. Palamutoğlu, R., Sarıçoban, C. (2012). “Gıda Endüstrisinde Enkapsülasyon Uygulamaları”. Gıda Teknolojileri Elektronik Dergisi, 7(1), 36-50.
  • Hadian, M., Rajaei, A., Mohsenifar, A., Tabatabaei, M. (2017). “Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage”. LWT, 84, 394–401.
  • Heck, R.T., Vendruscolo, R.G., de Araújo Etchepare, M., Cichoski, A.J., de Menezes, C.R., Barin, J.S., Sampagnol, P.C.B. (2017). “Is it possible to produce a low-fat burger with a healthy n− 6/n−3 PUFA ratio without affecting the technological and sensory properties”? Meat Science, 130, 16–25.
  • Jiang, G., Ramachandraiah, K., Zhao, C. (2024). “Advances in the development and applications of nanofibers in meat products”. Food Hydrocolloids, 146, 109210. https://doi.org/10.1016/j.foodhyd.2023.109210 Kaur, R., Kaur, L. (2021). “Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems”. Food Control, 123, 107678.
  • Konfo, T.R.C., Djouhou, F.M.C., Koudoro, Y.A., Dahouenon-Ahoussi, E., Avlessi, F., Sohounhloue, C.K.D., Simal-Gandara, J. (2023). “Essential oils as natural antioxidants for the control of food preservation”. Food Chemistry Advances, 2, 100312. https://doi.org/10.1016/j.focha.2023.100312
  • Manassi, C.F., de Souza, S.S., Hassemer, G.S., Sartor, S., Lima, C.M.G., Miotto, M., Lindner, J.D., Rezzadori, K., Pimentel, T.C., Ramos, G.L.P.A., Esmerino, E., Duarte, M.C.K.H., Marsico, E.T., Verruck, S. (2022). “Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use”. Food Research International, 154, 111035, doi: 10.1016/j.foodres.2022.111035.
  • Masoomian, M., Sarmast, E., Salmieri, S., Lacroix, M. (2023). “Application of nano‑encapsulated antimicrobial compounds combined with MAP for bio‑preservation of ground meat”. Journal of Food Measurement and Characterization, 17, 6552–6565. https://doi.org/10.1007/s11694-023-02141-x
  • Morsy, M. K., Mekawi, E., Elsabagh, R. (2018). “Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage”. LWT, 89, 489–495.
  • Najjaa, H., Chekki, R., Elfalleh, W., Tlili, H., Jaballah, S., Bouzouita, N. (2020). “Freezedried, oven-dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat”. Food Science & Nutrition, 8(4), 1995–2003.
  • Nkurunziza, D., Sivagnanam, S.P., Park, J-S., Cho, Y-J., Chun, B.S. (2021). “Effect of wall materials on the spray drying encapsulation of Brown seaweed bioactive compounds obtained by subcritical water extraction”. Algal Research, 58, 102381. https://doi.org/10.1016/j.algal.2021.102381
  • Oliveira, F.M., Oliveira, R.M., Buchweitz, L.T.G., Pereira, J.R., Hackbart, H.C.S., Nalèrio, E.S., Borges, C.D., Zambiazi, R.C. (2022). “Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger”. Food Control, 131, 108426.
  • Olivares-Tenorio, M-L., Cortes-Prieto, C-M., Londoño-Univio, N-C., Rojas-Díaz, D-A., Quintanilla-Carvajal, M-X., Tibaquira-Perez, L-N., Ricaurte-Puentes, L-Y., Rada-Bula, A-I., Romero, H-M., Garcia-Nuñez, J-A. (2024).“Bioactive compounds in palm oil: A comprehensive review of recent advances in physicochemical characteristics, health-promoting properties and technologies for extraction, concentration, fractionation, encapsulation and functional food applications”. Journal of Food Composition and Analysis, 132, 106306. https://doi.org/10.1016/j.jfca.2024.106306
  • Radünz, M., Hackbart, H.C.S., Camargo, T.M., Nunes, C.F.P., Barros, F.A.P., Magro, J.D., Filho, P.J.S., Gandra, E.A., Radünz, A.L., Zavareze, E.R. (2020). “Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products”. International Journal of Food Microbiology, 330, 108696.
  • Rahnemoon, P., Sarabi-Jamab, M., Bostan, A., Mansouri, E. (2021). “Nano-encapsulation of pomegranate (Punica granatum L.) peel extract and evaluation of its antimicrobial properties on coated chicken meat”. Food Bioscience, 43(3), 101331. DOI:10.1016/j.fbio.2021.101331
  • Sarmast, E., Foudjing, G.G.D., Salmieri, S., Lacroix, M. (2023). “Application of combined essential oils and bacteriocins encapsulated in gelatin for bio-preservation of meatballs”. Journal of Food Safety, 43, 13080. https://doi.org/10.1111/jfs.13080
  • Smaoui, S., Hlima, H.B., Braïek, O.B., Ennouri, K., Mellouli, L., Khaneghah, A.M. (2021) “Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation”. Meat Science, 181, 108585.
  • Snoussi, A., Chouaibi, M., Koubaier, H-B-H., Bouzouita, N. (2022) Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation. Meat Science, 188, 108785.
  • Soyuçok, A., Kılıç, B., Başyiğit-Kılıç, G. (2019). “Et Ürünlerinde Enkapsülasyon Teknolojisinin Kullanımı”. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 10(1), 102-110.
  • Surendhiran, D., Li, C., Cui, H., Lin, L. (2020). “Fabrication of high stability active nanofibers encapsulated with pomegranate peel extract using chitosan/PEO for meat preservation”. Food Packaging and Shelf Life, 23, 100439.
  • Tometri, S.S., Ahmady, M., Ariaii, P., Soltani, M.S. (2020). “Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef”. Journal of Food Measurement and Characterization, 14(6), 3333–3344.
  • Tutun, S., Yurdakul, Ö. (2022). “Enkapsülasyon ve gıda teknolojisinde kullanımı”. Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni, 13, (2), 99-119. DOI: 10.38137/vftd.1096571
  • Vafania, B., Fathi, M., Soleimanian-Zad, S. (2019). “Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages”. Food and Bioproducts Processing, 116, 240–248.
  • Vázquez-González, Y., Prieto, C., Filizoglu, M.F., Ragazzo-Sánchez J.A., Calderón-Santoyo, M., Furtado, R.F., Cheng, H.N., Biswas, A., Lagaron, J.M. (2021). “Electrosprayed cashew gum microparticles for the encapsulation of highly sensitive bioactive materials”. Carbohydrate Polymers, 264, 118060. https://doi.org/10.1016/j.carbpol.2021.118060
  • Zhang, L., Piao, X. (2023). “Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation”. Food Bioscience, 53, 102520. https://doi.org/10.1016/j.fbio.2023.102520
  • Zhang, D., Ivane, N.M.A., Haruna, S.A., Zekrumah, M., Elysé, F.K.R., Tahir, H.E., Wang, G., Wang, C., Zou, X. (2022). “Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials”. Meat Science, 191, 108842. https://doi.org/10.1016/j.meatsci.2022.108842
  • Zhu, Y., Gu, M., Su, Y., Li, Z., Xiao, Z., Lu, F., Han, C. (2024). “Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review”. Meat Science, 213, 109481. https://doi.org/10.1016/j.meatsci.2024.109481
  • Xu, R., Deng, W., Dai, Y., Hu, J. (2022). “pH-responsive citral microcapsules with tannic acid-feiii coordination complexes”. Food Chemistry, 397, 133715. https://doi.org/10.1016/j.foodchem.2022.133715
  • Xu, Y., Yan, X., Zheng, H., Li, J., Wu, X., Xu, J., Zhen, Z., Du, C. (2024). “The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives”.
There are 37 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Issue 37, Volume I
Authors

Tuba Nuriler

Aytunga Bağdatlı 0000-0002-6080-7901

Publication Date July 31, 2024
Submission Date June 12, 2024
Acceptance Date July 17, 2024
Published in Issue Year 2024 Volume: 1 Issue: 37

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APA Nuriler, T., & Bağdatlı, A. (2024). BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI. Soma Meslek Yüksekokulu Teknik Bilimler Dergisi, 1(37), 50-60. https://doi.org/10.47118/somatbd.1500219
AMA Nuriler T, Bağdatlı A. BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI. Soma MYO Teknik Bilimler Dergisi. July 2024;1(37):50-60. doi:10.47118/somatbd.1500219
Chicago Nuriler, Tuba, and Aytunga Bağdatlı. “BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI”. Soma Meslek Yüksekokulu Teknik Bilimler Dergisi 1, no. 37 (July 2024): 50-60. https://doi.org/10.47118/somatbd.1500219.
EndNote Nuriler T, Bağdatlı A (July 1, 2024) BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI. Soma Meslek Yüksekokulu Teknik Bilimler Dergisi 1 37 50–60.
IEEE T. Nuriler and A. Bağdatlı, “BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI”, Soma MYO Teknik Bilimler Dergisi, vol. 1, no. 37, pp. 50–60, 2024, doi: 10.47118/somatbd.1500219.
ISNAD Nuriler, Tuba - Bağdatlı, Aytunga. “BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI”. Soma Meslek Yüksekokulu Teknik Bilimler Dergisi 1/37 (July 2024), 50-60. https://doi.org/10.47118/somatbd.1500219.
JAMA Nuriler T, Bağdatlı A. BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI. Soma MYO Teknik Bilimler Dergisi. 2024;1:50–60.
MLA Nuriler, Tuba and Aytunga Bağdatlı. “BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI”. Soma Meslek Yüksekokulu Teknik Bilimler Dergisi, vol. 1, no. 37, 2024, pp. 50-60, doi:10.47118/somatbd.1500219.
Vancouver Nuriler T, Bağdatlı A. BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI. Soma MYO Teknik Bilimler Dergisi. 2024;1(37):50-6.