Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi

Onur Güneşer; Sanem Erdoğan

doi:10.47137/usufedbid.1209666

Derleme

Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi

Yıl 2023, , 40 - 58, 30.06.2023

Onur Güneşer , Sanem Erdoğan

https://doi.org/10.47137/usufedbid.1209666

Öz

Günümüzde tüketicilerin katkı maddesi ve koruyucu içermeyen, doğal tat ve aromaya sahip, besinsel değeri yüksek gıda ürünlerini tercih etmesi; yenilikçi/ısıl olmayan gıda işleme proseslerinin geliştirilmesini sağlamıştır. Bu kapsamda, sıvı gıdaların işlenmesinde özellikle ultrases ön plana çıkmaktadır. Ultrases insan kulağının duyduğu 16 kHz ile 20 kHz düzeyinden daha yüksek frekansa sahip ses dalgaları tarafından oluşturulan bir enerji türüdür. Yüksek frekanslı ultrases analitik ölçüm tekniği olarak gıdaların çeşitli fizikokimyasal özelliklerin ölçülmesinde kullanılırken, düşük frekanslı ultrases gıdaların fiziksel ve kimyasal özelliklerini değiştirmek amacıyla uygulanmaktadır. Ultrases saf inorganik sistemlere uygulandığında oluşan serbest radikallerin okside olması veya indirgenmesi meydana gelmektedir. Ancak, gıda gibi kompleks bir sisteme ultrases uygulanması kimyasal reaksiyonların çok çeşitli olmasına neden olmaktadır. Nitekim, süt ve süt ürünlerinde 20-25 kHz düzeyinde ultrases uygulaması çeşitli fiziksel değişimler meydana getirirken 2 MHz’ e kadar yüksek frekans ultrases uygulaması güçlü kimyasal reaksiyonlara sebep olmaktadır. Bu derlemenin amacı ultrases uygulamasının süt bileşenleri üzerine etkilerini fikizel ve kimyasal kimyasal değişimler açısından detaylı bir şekilde ortaya konmasıdır.

Anahtar Kelimeler

Süt, Yenilikçi Gıda İşleme Teknolojileri, Ultrases, Parçalanma, Oksidasyon, Milk, Emerging Food Processing Technologies, Ultrasound, Degredation, Oxidation

Destekleyen Kurum

Proje Numarası

Teşekkür

Kaynakça

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The Effect of Ultrasound Treatment on Milk's Components

Yıl 2023, , 40 - 58, 30.06.2023

Onur Güneşer , Sanem Erdoğan

https://doi.org/10.47137/usufedbid.1209666

Öz

Nowadays, consumer preferences for food products that do not contain additives and preservatives, have a natural taste and aroma, and have high nutritional value led to the development of innovative/non-thermal food processing processes. In this regard, ultrasound technology comes to the forefront for processing of liquid foods. Ultrasound is a type of energy that is created by sound waves at the frequency range above that of human hearing from 20 Hz to 1 GHz. A high frequency ultrasound is used as an analytical measurement technique to measure various physicochemical properties of foods, while a low frequency ultrasound is applied to change the physical and chemical properties of foods. When ultrasound is applied in pure inorganic system, the oxidation and reduction of free redicals is occured. However, the application of ultrasound for a complex system like as foods leads to a wide variety of chemical reactions. Indeed, the application ultrasound with the frequency of 20-25 kHz creates a various phyiscal changes in mik and dairy products, while strong chemical reaction is caused by a high intensity ultrasound up to 2MHz. The aim of this review is to reveal the effect of ultrasound treatment on milk components regarding phyisical and chemical changes in detail.

Anahtar Kelimeler

Milk, Emerging Food Processing Technologies, Ultrasound, Degredation, Oxidation

Proje Numarası

Kaynakça

1. Scudino H, Silva EK, Gomes A, Guimaraes JT, Cunha RL, Sant'Ana AS, Meireles MAA, Cruz AG. Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability, Ultrasonics Sonochemistry, 2020;67:105185. Erişim adresi: https://doi.org/10.1016/j.ultsonch.2020.105185
2. Ünal RN, Besler HT. Beslenmede sütün önemi, Sağlık Bakanlığı Yayın, 727. Ankara: Klasmat Matbaacılık; 2008. ISBN:978-975-590-243-2
3. Engin B, Güneşer O, Yüceer YK. Ultraviyole ışınlarının sütün mikrobiyal kalitesi üzerine etkisi, Gıda, 2009;34(5):303-308. Erişim adresi: https://dergipark.org.tr/en/pub/gida/issue/6859/91913
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43. Frydenberg RP, Hammershøj M, Andersen U, Wiking L. High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio, International Dairy Journal, 2016;56:1-3. Erişim adresi: https://doi.org/10.1016/j.idairyj.2016.01.005
44. Zisu B, Chandrapala J. High power ultrasound processing in milk and dairy products. In: Datta N, Tomasula PM. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry. John Wiley & Sons, Ltd.; 2015. p. 149-180. Erişim adresi: https://doi.org/10.1002/9781118560471.ch6
45. Zisu B, Lee J, Chandrapala J, Bhaskaracharya R, Palmer M, Kentish S, Ashokkumar M. Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders, Journal of Dairy Research, 2011;78(2):226-232. Erişim adresi: https://doi.org/10.1017/S0022029911000070
46. Jambrak AR, Mason TJ, Lelas V, Herceg Z, Herceg IL. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions, Journal of Food Engineering, 2008;86(2):281-287. Erişim adresi: https://doi.org/10.1016/j.jfoodeng.2007.10.004
47. Cameron M, McMaster LD, Britz TJ. Impact of ultrasound on dairy spoilage microbes and milk components, Dairy Science & Technology, 2009;89(1):83-98. Erişim adresi: https://doi.org/10.1051/dst/2008037
48. Naeim MA. Impact of ultrasonic on some physiochemical and technological properties of raw milk, Journal of Food and Dairy Sciences, 2019;10(10):397-401. Erişim adresi: https://dx.doi.org/10.21608/jfds.2019.67436
49. Juraga E, Vukušić Pavičić T, Gajdoš Kljusurić J, Brnčić M, Juraga T, Herceg Z. Properties of milk treated with high-power ultrasound and bactofugation, Food Technology and Biotechnology, 2021;59(1):92-102.
50. Akdeniz V, Akalın AS. Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation, Critical Reviews in Food Science and Nutrition, 2022;62(4):889-904. Erişim adresi: https://doi.org/10.1080/10408398.2020.1830027
51. Huang G, Chen S, Dai C, Sun L, Sun W, Tang, Y, Xiong F, He R, Ma H. Effects of ultrasound on microbial growth and enzyme activity, Ultrasonics Sonochemistry, 2017;37:144-149. Erişim adresi: https://doi.org/10.1016/j.ultsonch.2016.12.018
52. Guimarães, JT, Balthazar CF, Scudino H, Pimentel TC, Esmerino EA, Ashokkumar M, Freitas MQ, Cruz AG. High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products, Ultrasonics Sonochemistry, 2019;57:12-21. Erişim adresi: https://doi.org/10.1016/j.ultsonch.2019.05.004
53. Sakakibara M, Wang D, Ikeda K, Suzuki K. Effect of ultrasonic irradiation on production of fermented milk with Lactobacillus delbrueckii, Ultrasonics Sonochemistry, 1994;1(2):S107-S110. Erişim adresi: https://doi.org/10.1016/1350-4177(94)90007-8
54. Wang D, Sakakibara M. Lactose hydrolysis and β-galactosidase activity in sonicated fermentation with Lactobacillus strains, Ultrasonics Sonochemistry, 1997;4(3):255-261. Erişim adresi: https://doi.org/10.1016/S1350-4177(96)00042-9
55. Abesinghe AMNL, Vidanarachchi JK, Islam N, Karim MA. Effects of ultrasound on the fermentation profile and metabolic activity of lactic acid bacteria in buffalo's (Bubalus bubalis) milk, Innovative Food Science & Emerging Technologies, 2022;79:103048. Erişim adresi: https://doi.org/10.1016/j.ifset.2022.103048
56. Nguyen TMP, Lee YK, Zhou W. Stimulating fermentative activities of bifidobacteria in milk by highintensity ultrasound, International Dairy Journal, 2009;19(6-7):410-416. Erişim adresi: https://doi.org/10.1016/j.idairyj.2009.02.004
57. Chandrapala J, Zisu B. Ultrasound technology in dairy processing. In: Ultrasound Technology in Dairy Processing. SpringerBriefs in Molecular Science(). Cham: Springer; 2018. Erişim adresi: https://doi.org/10.1007/978-3-319-93482-2_1
58. Sánchez-García YI, Ashokkumar M, Mason TJ, Gutiérrez-Méndez N. Influence of ultrasound frequency and power on lactose nucleation, Journal of Food Engineering, 2019;249:34-39. Erişim adresi: https://doi.org/10.1016/j.jfoodeng.2019.01.007
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Toplam 76 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Mühendislik
Bölüm	Derleme Makalesi
Yazarlar	Onur Güneşer 0000-0002-3927-4469 Sanem Erdoğan Bu kişi benim 0000-0003-3505-2129
Proje Numarası	-
Yayımlanma Tarihi	30 Haziran 2023
Gönderilme Tarihi	28 Kasım 2022
Kabul Tarihi	4 Nisan 2023
Yayımlandığı Sayı	Yıl 2023

Kaynak Göster

APA	Güneşer, O., & Erdoğan, S. (2023). Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, 7(1), 40-58. https://doi.org/10.47137/usufedbid.1209666
AMA	Güneşer O, Erdoğan S. Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. Haziran 2023;7(1):40-58. doi:10.47137/usufedbid.1209666
Chicago	Güneşer, Onur, ve Sanem Erdoğan. “Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi 7, sy. 1 (Haziran 2023): 40-58. https://doi.org/10.47137/usufedbid.1209666.
EndNote	Güneşer O, Erdoğan S (01 Haziran 2023) Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 7 1 40–58.
IEEE	O. Güneşer ve S. Erdoğan, “Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi”, Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, c. 7, sy. 1, ss. 40–58, 2023, doi: 10.47137/usufedbid.1209666.
ISNAD	Güneşer, Onur - Erdoğan, Sanem. “Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi”. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 7/1 (Haziran 2023), 40-58. https://doi.org/10.47137/usufedbid.1209666.
JAMA	Güneşer O, Erdoğan S. Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2023;7:40–58.
MLA	Güneşer, Onur ve Sanem Erdoğan. “Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, c. 7, sy. 1, 2023, ss. 40-58, doi:10.47137/usufedbid.1209666.
Vancouver	Güneşer O, Erdoğan S. Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2023;7(1):40-58.

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