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Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları

Year 2023, Volume: 28 Issue: 1, 334 - 344, 30.04.2023
https://doi.org/10.53433/yyufbed.1128812

Abstract

Balık yağı, içerdiği uzun zincirli ve çoklu doymamış yağ asitleri nedeniyle oksidasyona karşı son derece hassastır. Söz konusu yağ asitleri içinde omega-3 (ω-3 veya n-3) yağ asitlerinin sağlık üzerine önemli etkileri olduğu görülmüştür. Bu nedenle, balık yağının yapısının korunması ve oksidasyona karşı dayanıklı hale getirilmesi önemlidir. Emülsiyon teknikleri ile yağların oksidasyona karşı dayanımı artırılmakta ve yağların çeşitli ürünlerin formülasyonunda kullanımı daha kolay hale gelebilmektedir. Enkapsülasyon tekniğinin ise yağlar, aroma bileşenleri, uçucu bileşenler ve vitaminler gibi biyoaktif bileşenleri koruduğu bilinmektedir. Balık yağının emülsiyon ve enkapsülasyon teknikleri ile işlenmesi ve gerek gıda ürünlerinde gerekse kozmetik ve ilaç ürünlerinde balık yağı emülsiyonları veya balık yağı kapsülleri olarak kullanımı giderek yaygınlaşmaktadır. Bu derlemede, emülsiyon ve enkapsülasyon teknikleri hakkında genel bilgi verilerek, balık yağının emülsiyon ve enkapsülasyon teknikleri ile işlendiği mevcut çalışmalar incelenmiştir.

References

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Emulsion and Encapsulation Applications in Fish Oil

Year 2023, Volume: 28 Issue: 1, 334 - 344, 30.04.2023
https://doi.org/10.53433/yyufbed.1128812

Abstract

Fish oil is quite susceptible to oxidation due to its high content of long-chain polyunsaturated fatty acids. It is seen that omega-3 (ω-3 or n-3) fatty acids, among the others, show significant effects on human health. Therefore, it is important to preserve quality of fish oil and to make it resistant to oxidation. Fish oil may become more resistant to oxidation by emulsion methods and emulsified fish oil may be more convenient for use in formulations of different products. It is also known that encapsulation methods are useful in preservation of lipids, aroma compounds, volatiles and vitamins. Therefore, processing of fish oil by emulsion and encapsulation methods is getting increasingly common as well as their use in both food products, cosmetics and pharmaceuticals. In this review, brief information is given about emulsion and encapsulation methods and recent literature about fish oil emulsions and encapsulation is reviewed.

References

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  • Augustin, M. A., & Sanguansri, L. (2012). Challenges in Developing Delivery Systems for Food Additives, Nutraceuticals and Dietary Supplements. In N. Garti, & D. J. McClements (Eds.), Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (pp. 19-48). Victoria, AUSTRALIA: Woodhead Publishing Series. doi:10.1533/9780857095909.1.19
  • Baek, N. (2012). Effects of natural antioxidants on lipid oxidation of menhaden oil. (MSc), Virginia Polytechnic Institute and State University, Food Science and Technology, Blacksburg-Virginia, USA.
  • Bakry, A. M, Fang, Z., Khan, M. A, Chen, Y., Chen, Y. Q., & Liang, L. (2017). Tuna oil and mentha piperita oil emulsions and microcapsules stabilized by Whey Protein Isolate and Inulin: Characterization and stability. International Journal of Food Science and Technology, 52(2), 494-503. doi:10.1111/ijfs.13305
  • Boran, G. 2004. Balık yağı kalitesinin depolama sıcaklığına ve süresine bağlı değişimi. (MSc), Karadeniz Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Trabzon, Türkiye.
  • Botrel, D. A., Barros Fernandes, R. V., Borges, S. V., & Yoshida, M. I. (2014). Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil. Food Research International, 62, 344-352. doi:10.1016/j.foodres.2014.02.003
  • Chang, Y., & McClements, D. J. (2015). Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions. Food Hydrocolloids, 51, 252-260. doi:10.1016/j.foodhyd.2015.05.014
  • Chang, C., & Nickerson, M. T. (2017). Stability and in vitro release behaviour of encapsulated omega fatty acid-rich oils in lentil protein isolate-based microcapsules. International Journal of Food Sciences and Nutrition, 69(1), 12-23. doi:10.1080/09637486.2017.1336513
  • Chen, Q., Zhong, F., Wen, J., McGillivray, D., & Quek, S. Y. (2013). Properties and stability of spray-dried and freeze dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technology, 31(6), 707-716. doi:10.1080/07373937.2012.755541
  • Chung, C., & McClements, D. J. (2014). Structure–function relationships in food emulsions: Improving food quality and sensory perception. Food Structure, 1(2), 106-126. doi:10.1016/j.foostr.2013.11.002
  • Comunian, T. A., Ravanfar, R., Selig, M. J., & Abbaspourrad, A. (2018). Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device. Food Hydrocolloids, 77, 96-106. doi:10.1016/j.foodhyd.2017.09.025
  • Costa, M., Losada-Barreiro, S., Bravo-Díaz, C., Monteiro, L. S., Paiva-Martins, F. (2020). Interfacial concentrations of hydroxytyrosol derivatives in fish oil-in-water emulsions and nanoemulsions and its influence on their lipid oxidation: Droplet size effects. Foods, 9(12), 1897. doi:10.3390/foods9121897
  • Dey, T. K., Ghosh, S., Ghosh, M., Koley, H., & Dhar, P. (2012). Comparative study of gastrointestinal absorption of EPA & DHA rich fish oil from nano and conventional emulsion formulation in rats. Food Research International, 49(1), 72-79. doi:10.1016/j.foodres.2012.07.056
  • Diaz, M., Dunn, C. M., McClements, D. J., & Decker, E. A. (2003) Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions. Journal of Agriculture and Food Chemistry, 51(8), 2365-2370. doi:10.1021/jf025984l
  • Ding, M., Zhang, T., Zhang, H., Tao, N., Wang, X., & Zhong, J. (2019). Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms. Food Hydrocolloids, 95, 326-335. doi:10.1016/j.foodhyd.2019.04.052
  • Drusch, S., Serfert, Y., Den Heuvel, A.V., & Schwarz, K. (2006). Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Research International, 39(7), 807-815. doi:10.1016/j.foodres.2006.03.003
  • Faraji, H., McClements, D. J., & Decker, E. A. (2004). Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. Journal of Agriculture and Food Chemistry, 52(14), 4558-4564. doi:10.1021/jf035346i
  • Gan, C. Y., Chen, L. H., & Easa, A. M. (2008). Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil. Innovative Food Science and Emerging Technologies, 9(4), 563-569. doi:10.1016/j.ifset.2008.04.004
  • Garcia-Moreno P. J., Horn, A. F., & Jacobsen, C. (2014). Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions. Journal of Agriculture and Food Chemistry, 62(5), 1142-1152. doi:10.1021/jf405073x
  • Garcia-Moreno, P. J., Guadix, A., Guadix, E. M., & Jacobsen, C. (2016). Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates. Food Chemistry, 203, 124-135. doi:10.1016/j.foodchem.2016.02.073
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There are 66 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Gülistan Okutan 0000-0002-1936-7633

Gökhan Boran 0000-0002-8871-8433

Early Pub Date April 29, 2023
Publication Date April 30, 2023
Submission Date June 10, 2022
Published in Issue Year 2023 Volume: 28 Issue: 1

Cite

APA Okutan, G., & Boran, G. (2023). Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 28(1), 334-344. https://doi.org/10.53433/yyufbed.1128812