Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri

Özgül Özdestan Ocak; Bahar Demircan

Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri

Öz

Yenilebilir film ve kaplamaların gıda endüstrisinde kullanımı, gıda kalitesi, raf ömrü, gıda güvenliği ve işlevselliğin iyileştirilmesi için avantaj sağlamaktadır. Bu sistemler tek başına bir ambalaj malzemesi olarak kullanılabildiği gibi gıdaları koruma amaçlı bir kaplama malzemesi ve aktif bileşen taşıyıcısı olarak da kullanılmaktadır. Ayrıca, gıda içinde heterojen bileşenler kullanıldığında bu bölümleri ayırmak için de kullanılabilirler. Yenilebilir film ve kaplamalar, esmerleşmeyi önleyici ajanlar, antimikrobiyaller, lezzet vericiler, renklendiriciler ve diğer fonksiyonel maddeler gibi gıda katkı maddelerini içerebilmektedir. Yenilebilir film veya kaplamaların yapısına aroma maddeleri eklenerek gıdalarda gelişmiş duyusal özellikler elde edilebilmektedir. Bu da gıda kalitesini iyileştiren yeni aroma taşıma sistemlerinin geliştirilmesine zemin hazırlamaktadır. Günümüzde, asıl amacı kaplanmış ürüne arzulanan ağız hissini ve tadı vermek olan çok sayıda yenilebilir film ve kaplama uygulaması mevcuttur. Bu uygulama özellikle atıştırmalıklar, çerezler, kırmızı ve beyaz et ürünleri ve su ürünleri için yapılmaktadır. Ayrıca, aktif bileşenlerin dahil edilmesi, yenilebilir film ve kaplamaların işlevselliğini arttırabilmekte ve böylece tüketicilere sağlık açısından da faydalar sağlanabilmektedir. Örneğin, film ve kaplamalara probiyotik organizmaların eklenmesi, daha sağlıklı ürünler geliştirmek için yeni uygulamalara zemin hazırlayabilir. Yenilebilir film ve kaplamalar, gıda kalitesini ve işlevselliğini arttıran lezzet ve aktif bileşenler için umut verici taşıma sistemleridir. Bu derlemede, gıdalarda lezzet ve aktif bileşenlerin taşıyıcıları olarak yenilebilir film ve kaplamaların kullanımına odaklanılmıştır. Ayrıca, bazı lezzet bileşenleri ve aktif bileşenlerin, yenilebilir film ve kaplamalara dahil edilmesi ile gıdaların kalitesini ve işlevselliğini arttırması üzerine yapılan bu alandaki son gelişmeler ve çalışmalar özetlenmiştir.

Anahtar Kelimeler

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Mühendislik

Bölüm

Derleme

Yazarlar

Özgül Özdestan Ocak Bu kişi benim
Türkiye

Bahar Demircan Bu kişi benim
Türkiye

Yayımlanma Tarihi

7 Aralık 2020

Gönderilme Tarihi

13 Şubat 2019

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2020 Cilt: 26 Sayı: 7

IZ

https://izlik.org/JA96ED88SU

Kaynak Göster

RIS / Bibtex

APA

Özdestan Ocak, Ö., & Demircan, B. (2020). Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 26(7), 1245-1256. https://izlik.org/JA96ED88SU

AMA

1.Özdestan Ocak Ö, Demircan B. Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2020;26(7):1245-1256. https://izlik.org/JA96ED88SU

Chicago

Özdestan Ocak, Özgül, ve Bahar Demircan. 2020. “Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 26 (7): 1245-56. https://izlik.org/JA96ED88SU.

EndNote

Özdestan Ocak Ö, Demircan B (01 Aralık 2020) Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 26 7 1245–1256.

IEEE

[1]Ö. Özdestan Ocak ve B. Demircan, “Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 26, sy 7, ss. 1245–1256, Ara. 2020, [çevrimiçi]. Erişim adresi: https://izlik.org/JA96ED88SU

ISNAD

Özdestan Ocak, Özgül - Demircan, Bahar. “Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 26/7 (01 Aralık 2020): 1245-1256. https://izlik.org/JA96ED88SU.

JAMA

1.Özdestan Ocak Ö, Demircan B. Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2020;26:1245–1256.

MLA

Özdestan Ocak, Özgül, ve Bahar Demircan. “Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 26, sy 7, Aralık 2020, ss. 1245-56, https://izlik.org/JA96ED88SU.

Vancouver

1.Özgül Özdestan Ocak, Bahar Demircan. Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi [Internet]. 01 Aralık 2020;26(7):1245-56. Erişim adresi: https://izlik.org/JA96ED88SU