BİYOAKTİF BİLEŞİKLERİN ENKAPSÜLASYONU VE ET VE ET ÜRÜNLERİNDE UYGULAMALARI

Yıl 2024, Cilt: 1 Sayı: 37, 50 - 60, 31.07.2024

Tuba Nuriler Aytunga Bağdatlı

https://doi.org/10.47118/somatbd.1500219

Öz

Enkapsülasyon teknolojisi gıda ürünlerindeki temel bileşenlerin kararlılığını, spesifikliğini ve biyoyararlanımını iyileştirmek amacıyla ortaya çıkmıştır. Ayrıca, enkapsülasyon teknolojisi, biyoaktif bileşiklerin termal ve oksidatif kararlılıklarını artırmak, kontrollü salınımını gerçekleştirmek ve baskın koku ve tadını maskelemek amacıyla uygulama alanı bulan değerli yöntemlerden biridir. Bu teknoloji diğer yöntemlerle karşılaştırıldığında, çekirdek malzemeyi dış ortamdan izole edebilmekte ve istenmeyen bileşenlerin oluşumunu engellemeye yardımcı olabilmektedir. Bu sebeplerle, enkapsülasyon teknolojisi gıdaların raf ömrünü uzatmaya, besin değerini yükseltmeye, çeşitliliğini arttırmaya ve daha sağlıklı gıdalar elde etmeye imkan sağlamaktadır. Bu derleme, et ve et ürünlerinin muhafazasında karşılaşılan zorluklara odaklanarak enkapsüle biyoaktif bileşiklerin et ve et ürünlerine ilave edilmesi, ürünün organoleptik özellikleri üzerindeki etkileri ve raf ömrü süresince meydan gelen fiziksel, kimyasal ve mikrobiyolojik değişimleri hakkında değerli bilgiler sunmaktadır.

Anahtar Kelimeler

enkapsülasyon, biyoaktif bileşikler, antioksidan, antimikrobiyal.

Kaynakça

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