Fonksiyonel Gıda Üretiminde Yeni Yaklaşımlar

Year 2024, Volume: 29 Issue: 3, 1064 - 1081, 31.12.2024

Osman Onur Kara

https://doi.org/10.53433/yyufbed.1528392

Abstract

Fonksiyonel gıdalar, uluslararası kabul görmüş ortak bir tanımı olmamakla birlikte genel olarak temel beslenmenin ötesinde sağlık faydaları sağlayan ve normal diyetin bir parçası olarak tüketilen gıdalar olarak tanımlanmaktadır. Bu gıdalar, sahip oldukları olumlu etkileri, içerdikleri fenolik bileşikler, karotenoidler, fitosteroller, diyetsel lif, çoklu doymamış yağ asitleri, probiyotikler, A, C ve E vitaminleri gibi biyoaktif fonksiyonel bileşenler ya da etmenler sayesinde sağlarlar. Günümüzde artan tüketici bilinci ve sağlıklı beslenmenin önemini ortaya koyan bilimsel veriler fonksiyonel gıdalara olan ilginin de artışına yol açmıştır. Özellikle gıda teknolojisindeki gelişmelerle birlikte fonksiyonel gıdaların üretimi önemli düzeyde artmış ve yeni fonksiyonel gıda üretim metotları ve yaklaşımlarının oluşturulması konularındaki bilimsel ve endüstriyel çalışmalar da hız kazanmıştır. Bu çalışmada yakın zamanda fonksiyonel gıda üretimi ile ilgili yapılan yeni çalışmalarda yoğun olarak kullanılan metot ve yaklaşımlarla, ortaya çıkışı yeni olan fonksiyonel gıda üretiminde umut vadeden metot ve yaklaşımlar incelenmiştir. Bu kapsamda; 3 boyutlu (3D) yazıcı teknolojisi, vakumlu emdirme, nutrigenomik, tarımsal yan ürünlerin farklı yollarla fonksiyonel gıdalara işlenmesi ve tersine mühendislik yöntem ve yaklaşımlarının, fonksiyonel gıda üretiminde kullanımları açısından literatürde bu konudaki veriler dikkate alınarak incelenmesi ve değerlendirilmesi amaçlanmıştır.

Keywords

3D Yazıcı, Biyoaktif bileşen, Fonksiyonel gıda, Nutrigenomic, Vakumlu emdirme

New Approaches in Functional Food Production

Abstract

Functional foods, although there is no internationally accepted common definition, are generally defined as foods that provide health benefits beyond basic nutrition and are consumed as part of a normal diet. These foods provide their positive effects thanks to the bioactive functional components or factors they contain, such as phenolic compounds, carotenoids, phytosterols, dietary fiber, polyunsaturated fatty acids, probiotics, vitamins A, C and E. Today, increasing consumer awareness and scientific data revealing the importance of healthy nutrition have led to an increase in interest in functional foods. Especially with the developments in food technology, the production of functional foods has increased significantly and scientific and industrial studies on the creation of new functional food production methods and approaches have also accelerated. In this study, the methods and approaches that have been used intensively in recent studies on functional food production and the promising methods and approaches in the newly emerging functional food production have been examined. In this context, it is aimed to examine and evaluate the 3-dimensional (3D) printer technology, vacuum impregnation, nutrigenomics, processing of agricultural by-products into functional foods in different ways and reverse engineering methods and approaches in terms of their use in functional food production, and considering the data on this subject in the literature.

Keywords

3D Printer, Bioactive compound, Functional food, Nutrigenomics, Vacuum impregnation

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