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MICROENCAPSULATION TECHNIQUES FOR PROBIOTICS AND APPLICATIONS IN FOOD TECHNOLOGY

Yıl 2023, , 1143 - 1159, 15.12.2023

Müzeyyen Kalfazade Kübra Sultan Özdemir

https://doi.org/10.15237/gida.GD22054

Öz

Probiotics are non-pathogenic microorganisms that occur naturally in the human body and in nature. Probiotics have many benefits for human health such as strengthening the immune system, synthesis B and K vitamins, regulating colonic movements, preventing inflammation, reducing blood cholesterol levels, having an antagonistic effect against pathogenic microorganisms in the gastrointestinal tract. Due to these beneficial effects of probiotics, their consumption as food supplements or their use in functional food production has increased in recent years. However, probiotics can be negatively affected by environmental conditions during the production, processing and storage of foods. Therefore, the microencapsulation of probiotics has become an important issue for food and drug industry. Microencapsulation is coating of the active ingredients with different carrier materials in order to protect them from environmental conditions. In this study, different techniques used in the encapsulation of probiotics are explained and current knowledge and applications in the literature are summarized.

Anahtar Kelimeler

microencapsulation probiotic functional foods

Kaynakça

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PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI

Yıl 2023, , 1143 - 1159, 15.12.2023

Müzeyyen Kalfazade Kübra Sultan Özdemir

https://doi.org/10.15237/gida.GD22054

Öz

Probiyotikler insan vücudunda ve doğada doğal olarak bulunan ve patojen olmayan mikroorganizmalardır. Probiyotik mikroorganizmaların; B ve K vitaminlerini sentezleme, kolon hareketlerini düzenleme, enflamasyonu önleme, kandaki kolesterol seviyesini düşürme ve gastrointestinal sistemde patojen mikroorganizmalara karşı antagonistik etki gösterme gibi insan sağlığına olumlu etkileri vardır. Probiyotiklerin bu olumlu etkilerinden dolayı, gıda takviyesi olarak tüketimi ya da fonksiyonel gıda üretiminde kullanımı son yıllarda artmıştır. Ancak probiyotikler; gıdaların üretimi, işlenmesi ve depolanması sırasında çevre koşullarından olumsuz etkilenebilmektedir. Bu nedenle, probiyotik mikroorganizmaların mikroenkapsülasyonu gıda ve ilaç endüstrisi açısında önemli bir konu haline gelmiştir. Mikroenkapsülasyon; biyoaktif bileşenlerin ve mikroorganizmaların çevre koşullarından korunması veya tat-koku gibi özelliklerin maskelenmesi amacıyla taşıyıcı materyaller ile kaplanması işlemidir. Bu derlemede, probiyotik mikroorganizmaların kapsüllenmesinde kullanılan farklı teknikler incelenmiş ve literatürdeki güncel bilgi ve uygulamalar özetlenmiştir.

Anahtar Kelimeler

mikroenkapsülasyon probiyotikler fonksiyonel gıdalar

Kaynakça

  • Abedinia, A., Alimohammadi, F., Teymori, F., Razgardani, N., Saeidi Asl, M. R., Ariffin, F., roslan, j. (2021). Characterization and cell viability of probiotic/prebiotics film based on duck feet gelation: a novel poultry gelatin as a suitable matrix for probiotics. Foods, 10(8), 1761.
  • Albert, C., Beladjine, M., Tsapis, N., Fattal, E., Agnely, F., Huang, N. (2019). Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications. Journal of Controlled Release, 309, 302-332.
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  • Lipan, L., Rusu, B., Sendra, E., Hernández, F., Vázquez-Araújo, L., Vodnar, D.C., Carbonell-Barrchina, A.A. (2020). Spray drying and storage of probiotic-enriched almond milk:probiotic survival and physicochemical properties. Journal of the Science of Food and Agriculture, 100(9).
  • Loyeau, P. A., Spotti, M. J., Vinderola, G., Carrara, C. R. (2021). Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides maillard conjugates as emulsifiers. LWT-Food Science and Technology, 150, 111980.
  • Mendes, A. C., Chronakis, I. S. (2021). Electrohydrodynamic encapsulation of probiotics: a review. Food Hydrocolloids, 117, 106688.
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  • Misra, S., Pandey, P., Mishra, H. N. (2021). Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: a review. Trends in Food Science Technology, 109, 340-351.
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  • Moreno, J. S., Dima, P., Chronakis, I. S., Mendes, A. C. (2021). Electrosprayed ethyl cellulose core-shell microcapsules for the encapsulation of probiotics. Pharmaceutics, 14(1), 7.
  • Mwangi, W. W., Lim, H. P., Low, L. E., Tey, B. T., Chan, E. S. (2020). Food-grade Pickering emulsions for encapsulation and delivery of bioactives. Trends in Food Science Technology, 100, 320-332.
  • Nami, Y., Lornezhad, G., Kiani, A., Abdullah, N., Haghsenas, B. (2020). Alginate-Persian gum-prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice. LWT-Food Science and Technology, 124, 109190.
  • Okuro, P.K. de Matos Junior, F.E., Favaro-Trindade, C.S. (2013). Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, 51(2), 171.
  • Özdemir, E.E., Görgüç, A., Gençdağ, E., Yılmaz, F.M. (2021). Püskürtmeli kurutma ve dondurarak kurutma yöntemlerinin temelleri ve bu yöntemler ile gıda atıklarından toz ürünlerin üretimi. Gıda, 46(3), 583-607.
  • Özgüner-Kabak, M. (2019). Meyan kökünde bulunan bazı biyoaktif bileşenlerin ekstraksiyonu üzerine farklı yöntemlerin etkisinin araştırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 91s.
  • Pérez-Masiá, R., Lagaron, J. M., & López-Rubio, A. (2014). Development and optimization of novel encapsulation structures of interest in functional foods through electrospraying. Food and Bioprocess Technology, 7, 3236-3245.
  • Pickering, S. U. (1907). Cxcvi.—emulsions. Journal of the Chemical Society, Transactions, 91, 2001-2021.
  • Qin, X. S., Gao, Q. Y., Luo, Z. G. (2021). Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles. Food Hydrocolloids, 116, 106658.
  • Rajagukguk, Y. V., Arnold, M., Sidor, A., Kulczyński, B., Brzozowska, A., Schmidt, M., Gramza-Michałowska, A. (2022). Antioxidant activity, probiotic survivability, and sensory properties of a phenolic-rich pulse snack bar enriched with Lactiplantibacillus plantarum. Foods, 11(3), 309.
  • Radulavić, Z., Miočinović, N., Mirković, M., Paunović, D., Ivanović, M., Seratlić, S. (2017). Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. Animal Science Journal, 88(11), 1849-1854.
  • Ramsden, W. (1904). Separation of solids in the surface-layers of solutions and ‘suspensions’(observations on surface-membranes, bubbles, emulsions, and mechanical coagulation).—Preliminary account. Proceedings of the Royal Society of London, 72(477-486), 156-164.
  • Riaz, Q. U. A., Masud, T. (2013). Recent trends and applications of encapsulating materials for probiotic stability. Critical Reviews in Food Science And Nutrition, 53(3), 231-244.
  • Rizzoli, R., Biver, E. (2020). Are probiotics the new calcium and vitamin D for bone health? Current Osteoporosis Reports, 18(3), 273-284.
  • Rodrigues, F. J., Cedran, M. F., Bicas, J. L., Sato, H. H. (2020). Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications–A narrative review. Food Research International, 137, 109682.
  • Romero-Chapol, O.O., Varela-Pérez, A., Castillo- Olmos, A.G., García, H.S., Singh, J., García-Ramírez, P.J., Cano-Sarmiento, C. (2022). Encapsulation of Lacticaseibacillus rhamnosus GG: Probiotic survival, in vitro digestion and viability in apple juice and yogurt. Applied Sciences, 12(4), 2141.
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  • Santos Monteiro, S., Albertina Silva Beserra, Y., Miguel Lisboa Oliveira, H., Pasquali, M.A.D.B. (2020). Production of probiotic passion fruit (Passiflora edulis Sims f. Flavicarpa Deg.) drink using Lactobacillus reuteri and Microencapsulation via spray drying. Foods, 9(3),335.
  • Silva, M. P., Tulini, F. L., Marinho, J. F., Mazzocato, M. C., De Martinis, E. C., Luccas, V., Favaro-Trindade, C. S. (2017). Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. LWT-Food Science and Technology, 75, 640-647.
  • Silva, R., Pimentel, T.C., de Matos Junior, F.E., Esmerino, E.A., Freitas, M.Q., Fávaro-Trindade, C.S., Cruz, A.G. (2022). Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium rewueijão cremoso processed chesee processing. Food Bioscience, 46, 101517.
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  • Sornsenee, P., Chimplee, S., Saengsuwan, P., Romyasamit, C. (2022). Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics. Heliyon, 8(10), e11063.
  • Sun, W.; Nguyen, Q.D.; Süli, B.K.; Alarawi, F.; Szécsi, A.; Gupta, V.K.; Friedrich, L.F.; Gere, A.; Bujna, E. (2023). Microencapsulation and Application of Probiotic Bacteria Lactiplantibacillus plantarum 299v Strain. Microorganisms, 11, 947.
  • Tao, T., Ding, Z., Hou, D., Prakash, S., Zhao, Y., Fan, Z., Han, J. (2019). Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying. Journal of Food Engineering, 252,10-17.
  • Ünal-Turhan, E., Erginkaya, Z., Benli, H., Akın, M.B., Agcam, E. (2019a). The effects of microencapsulated L. rhamnosus and storage on biogenic amine amount of sucuk. GIDA, 44(5), 819-825.
  • Ünal Turhan, E., Erginkaya, Z., Sarıkodal, E., Özkütük, S. T., Konuray, G. (2019b). Probiyotik bitter çikolata üretiminde mikroenkapsüle Lactobacillus Rhamnosus kullanımı. GIDA, 44(2), 238-247.
  • Ünal-Turhan, E. (2021). Mikroenkapsüle ve serbest probiyotik kültür ilavesiyle fonksiyonel keçiboynuzu pekmezi üretimi. Karadeniz Fen Bilimleri Dergisi, 11(1), 307-317.
  • Yeşilova Y, Sula B, Yavuz E, Uçmak D. (2010). Probiyotikler. Kartal Eğitim ve Araştırma Hastanesi Tıp Dergisi, 49-56. Zaeim, D., Sarabi-Jamab, M., Ghorani, B., Kadkhodaee, R., Tromp, R. H. (2018). Electrospray-assisted drying of live probiotics in acacia gum microparticles matrix. Carbohydrate polymers, 183, 183-191.
  • Zaeim, D., Sarabi-Jamab, M., Ghorani, B., Kadkhodaee, R. (2019). Double layer co-encapsulation of probiotics and prebiotics by electro-hydrodynamic atomization. LWT-Food Science and Technology, 110, 102-109
Toplam 80 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Müzeyyen Kalfazade Bu kişi benim 0000-0002-0812-2235

Kübra Sultan Özdemir 0000-0002-7428-1840

Erken Görünüm Tarihi 13 Ekim 2023
Yayımlanma Tarihi 15 Aralık 2023
Yayımlandığı Sayı Yıl 2023

Kaynak Göster

APA Kalfazade, M., & Özdemir, K. S. (2023). PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. Gıda, 48(6), 1143-1159. https://doi.org/10.15237/gida.GD22054
AMA Kalfazade M, Özdemir KS. PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. GIDA. Aralık 2023;48(6):1143-1159. doi:10.15237/gida.GD22054
Chicago Kalfazade, Müzeyyen, ve Kübra Sultan Özdemir. “PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI”. Gıda 48, sy. 6 (Aralık 2023): 1143-59. https://doi.org/10.15237/gida.GD22054.
EndNote Kalfazade M, Özdemir KS (01 Aralık 2023) PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. Gıda 48 6 1143–1159.
IEEE M. Kalfazade ve K. S. Özdemir, “PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI”, GIDA, c. 48, sy. 6, ss. 1143–1159, 2023, doi: 10.15237/gida.GD22054.
ISNAD Kalfazade, Müzeyyen - Özdemir, Kübra Sultan. “PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI”. Gıda 48/6 (Aralık 2023), 1143-1159. https://doi.org/10.15237/gida.GD22054.
JAMA Kalfazade M, Özdemir KS. PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. GIDA. 2023;48:1143–1159.
MLA Kalfazade, Müzeyyen ve Kübra Sultan Özdemir. “PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI”. Gıda, c. 48, sy. 6, 2023, ss. 1143-59, doi:10.15237/gida.GD22054.
Vancouver Kalfazade M, Özdemir KS. PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. GIDA. 2023;48(6):1143-59.

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