GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU

Öz

Sprey soğutma yöntemi ile gıda bileşenlerinin enkapsülasyonu son yıllarda dikkat çeken bir teknoloji olup, özellikle ısıya ve suya duyarlı aktif maddelerin kaplanmasında kullanılmaktadır. Sprey soğutma yöntemi, aktif maddenin kaplama materyali veya materyalleri içerisine dispersiyonu, bu karışımın atomizasyonu ve katılaştırma aşamalarından oluşmaktadır. Sprey soğutma yöntemi ile enkapsülasyon işleminde mumlar, hidrojenize yağlar, yağ asitleri ve düşük sıcaklıklarda jel oluşturma özelliği iyi olan protein ve karbonhidratlar kaplama materyalleri olarak kullanılmaktadır. Kaplama materyallerinin tipi ve karışım oranı diğer enkapsülasyon yöntemlerinde olduğu gibi sprey soğutma yönteminde de enkapsülasyon etkinliğini belirleyen önemli özelliklerdir. Sprey soğutma yönteminin kullanıldığı çalışmalarda genellikle aromalar, vitaminler, mineraller, yağlar ve probiyotikler enkapsüle edilmiştir. Bu çalışmalarda kullanılan kaplama materyallerinin çeşidinin ve oranının enkapsülasyon etkinliği üzerine etkisi ve/veya depolama süresince enkapsüle edilen aktif maddenin stabilitesi incelenmiştir. Bu derleme çalışmasında, sprey soğutma yönteminin enkapsülasyon işleminde kullanılabilirliği ve literatürde gerçekleştirilen çalışmaların kapsamları detaylı olarak değerlendirilmiştir.

Anahtar Kelimeler

• Sprey soğutma,Enkapsülasyon,Hidrojenize yağlar,Vitaminler,Enkapsülasyon etkinliği

ENCAPSULATION OF FOOD MATERIALS WITH SPRAY COOLING METHOD

Abstract

Encapsulation of food materials with spray cooling has been a remarkable technology in recent years and is especially used for encapsulating heat and water sensitive active materials. The spray cooling method comprises the dispersion of the active material into the coating material or materials, the atomization of the mixture and the solidification stages. In the food industry, aromas, vitamins, oils and probiotics can be encapsulated by using spray cooling method. Waxes, hydrogenated oils, fatty acids and, proteins and carbohydrates that are good at forming gels at low temperatures are used as coating materials in the encapsulation process by spray cooling. The type and mixing ratio of coating materials are the most important features that determine the encapsulation efficiency in spray cooling as well as in other encapsulation methods. Aromas, vitamins, minerals, oils and prebiotics are mostly encapsulated in the studies where spray cooling method is used. In these studies, the effect of coating material type and ratio on encapsulation efficiency and/or the storage stability of active material have been investigated. In this review study, usability of spray cooling method in encapsulation process and the scope of the studies carried out in the literature have been evaluated.      

Keywords

• Spray cooling,Encapsulation,Hydrogenated oil,Vitamins,Encapsulation efficiency

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