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ENKAPSÜLASYON VE GIDA TEKNOLOJİSİNDE KULLANIMI

Yıl 2022, Cilt 13, Sayı 2, 99 - 119, 31.08.2022
https://doi.org/10.38137/vftd.1096571

Öz

Enkapsülasyon yönteminin kullanımı son yıllarda gıda endüstrisi alanında önemli bir konuma gelmiştir. Gıda işleme prosesinde kolaylıkla bozulabilen önemli gıda bileşenleri enkapsülasyon yöntemiyle korunabilmektedir. Kapsüllenen bu bileşenler, nem, sıcaklık, pH, katkı maddeleri gibi faktörlerden etkilenmediği için daha uzun süre muhafaza edilebilir duruma gelir. Enkapsülasyon işleminde birçok yöntem bir arada uygulanmaktadır. Kapsülleri oluşturmak için, püskürtmeyle kurutma ve soğutma, ekstrüzyonla kaplama, akışkan yatak kaplama, lipozom yakalama, koaservasyon, ekstrüzyon ve emülsifikasyon işlemleri sıklıkla kullanılmaktadır. Enkapsülasyon işlemi ile gıda bileşenlerine doğal ya da yapay tatlandırıcılar, probiyotikler, prebiyotikler, mineraller, vitaminler ve birçok katkı maddesi eklenebilmektedir. Enkapsülasyon teknolojisinde ekipmanlarının geliştirilmesi, prosedürlerinin netleştirilmesi, kapsüllenecek maddelerin enkapsülasyonu için toksik olmayan materyallerin seçilmesi, sindirim sisteminin pH’sına uyarlanmış polimerlerden kapsüller geliştirilmesi ve kapsüllenmiş maddelerin salım mekanizmalarının belirlenmesi gibi zorluklar bulunmaktadır. Enkapsülasyon yöntemlerinin uygulanmasında karmaşık süreçlere sahip olması ve farklı kaplama materyallerin kullanılmasından dolayı yüksek üretim maliyeti olması da sektörlerde kullanımını olumsuz yönde etkilemektedir. Maliyetler, kullanılan yönteme ve materyale bağlı olarak büyük ölçüde değişebilir. Konu ile ilgili çalışmaların sayısının arttırılması ve üretim maliyetlerinin azaltılması sonucunda bu faydalı uygulamanın pratik olarak kullanılmasında etkili olacağı düşünülmektedir. Bu derlemede enkapsülasyon yöntemi, kullanılan yöntemler ve çeşitli gıdalarda kullanımı ile ilgili güncel bilgiler yer almaktadır.

Kaynakça

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ENCAPSULATION AND ITS USE IN FOOD TECHNOLOGY

Yıl 2022, Cilt 13, Sayı 2, 99 - 119, 31.08.2022
https://doi.org/10.38137/vftd.1096571

Öz

Encapsulation technique has gained popularity in the food industry in recent years. Important food components that are easily perishable in the food processing process can be protected by this technique. Since these encapsulated components are not affected by factors such as humidity, temperature, pH, additives, they can be stored for a longer period of time. Many techniques are involved in the encapsulation process. Spray drying and cooling, extrusion coating, fluidized bed coating, liposome capture, coacervation, extrusion and emulsification are frequently used to form capsules. With the encapsulation process, natural or artificial sweeteners, probiotics, prebiotics, minerals, vitamins and many additives can be added to food components. There are challenges in encapsulation technology such as developing equipment, clarifying procedures, selecting non-toxic materials for encapsulation developing capsules from polymers adapted to the pH of the digestive tract, and determining the release mechanisms of encapsulated substances. High production costs due to the use of different coating materials and complex processes of make the encapsulation techniques adversely affect their use in the sectors. Costs can vary widely depending on the technique used and the material of the product. Increasing the number of studies on this technology and reducing production costs could be effective for this beneficial application to be used more effectively in practice. In this review, up-to-date information about the encapsulation method, the techniques used, and its use in various foods are given.

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Ayrıntılar

Birincil Dil Türkçe
Konular Veteriner Hekimlik
Bölüm Derleme
Yazarlar

Soner TUTUN> (Sorumlu Yazar)
SİVAS CUMHURİYET ÜNİVERSİTESİ
0000-0002-6208-476X
Türkiye


Ozen YURDAKUL>
BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ
0000-0001-7680-015X
Türkiye

Yayımlanma Tarihi 31 Ağustos 2022
Yayınlandığı Sayı Yıl 2022, Cilt 13, Sayı 2

Kaynak Göster

APA Tutun, S. & Yurdakul, O. (2022). ENKAPSÜLASYON VE GIDA TEKNOLOJİSİNDE KULLANIMI . Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni , 13 (2) , 99-119 . DOI: 10.38137/vftd.1096571