Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları

Gülistan Okutan; Gökhan Boran

doi:10.53433/yyufbed.1128812

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Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları

Öz

Balık yağı, içerdiği uzun zincirli ve çoklu doymamış yağ asitleri nedeniyle oksidasyona karşı son derece hassastır. Söz konusu yağ asitleri içinde omega-3 (ω-3 veya n-3) yağ asitlerinin sağlık üzerine önemli etkileri olduğu görülmüştür. Bu nedenle, balık yağının yapısının korunması ve oksidasyona karşı dayanıklı hale getirilmesi önemlidir. Emülsiyon teknikleri ile yağların oksidasyona karşı dayanımı artırılmakta ve yağların çeşitli ürünlerin formülasyonunda kullanımı daha kolay hale gelebilmektedir. Enkapsülasyon tekniğinin ise yağlar, aroma bileşenleri, uçucu bileşenler ve vitaminler gibi biyoaktif bileşenleri koruduğu bilinmektedir. Balık yağının emülsiyon ve enkapsülasyon teknikleri ile işlenmesi ve gerek gıda ürünlerinde gerekse kozmetik ve ilaç ürünlerinde balık yağı emülsiyonları veya balık yağı kapsülleri olarak kullanımı giderek yaygınlaşmaktadır. Bu derlemede, emülsiyon ve enkapsülasyon teknikleri hakkında genel bilgi verilerek, balık yağının emülsiyon ve enkapsülasyon teknikleri ile işlendiği mevcut çalışmalar incelenmiştir.

Anahtar Kelimeler

Balık yağı, Emülsiyon, Enkapsülasyon, Muhafaza, Omega yağ asitleri

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Mühendislik

Bölüm

Derleme

Yazarlar

Gülistan Okutan ^*
0000-0002-1936-7633
Türkiye

Gökhan Boran
0000-0002-8871-8433
Türkiye

Erken Görünüm Tarihi

29 Nisan 2023

Yayımlanma Tarihi

30 Nisan 2023

Gönderilme Tarihi

10 Haziran 2022

Kabul Tarihi

27 Kasım 2022

Yayımlandığı Sayı

Yıl 2023 Cilt: 28 Sayı: 1

DOI

https://doi.org/10.53433/yyufbed.1128812

IZ

https://izlik.org/JA98CP98JP

APA

Okutan, G., & Boran, G. (2023). Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 28(1), 334-344. https://doi.org/10.53433/yyufbed.1128812

AMA

1.Okutan G, Boran G. Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları. YYUFBED. 2023;28(1):334-344. doi:10.53433/yyufbed.1128812

Chicago

Okutan, Gülistan, ve Gökhan Boran. 2023. “Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları”. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 28 (1): 334-44. https://doi.org/10.53433/yyufbed.1128812.

EndNote

Okutan G, Boran G (01 Nisan 2023) Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 28 1 334–344.

IEEE

[1]G. Okutan ve G. Boran, “Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları”, YYUFBED, c. 28, sy 1, ss. 334–344, Nis. 2023, doi: 10.53433/yyufbed.1128812.

ISNAD

Okutan, Gülistan - Boran, Gökhan. “Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları”. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 28/1 (01 Nisan 2023): 334-344. https://doi.org/10.53433/yyufbed.1128812.

JAMA

1.Okutan G, Boran G. Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları. YYUFBED. 2023;28:334–344.

MLA

Okutan, Gülistan, ve Gökhan Boran. “Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları”. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, c. 28, sy 1, Nisan 2023, ss. 334-4, doi:10.53433/yyufbed.1128812.

Vancouver

1.Gülistan Okutan, Gökhan Boran. Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları. YYUFBED. 01 Nisan 2023;28(1):334-4. doi:10.53433/yyufbed.1128812

Cited By

Technological Properties of Protein Hydrolysate Obtained From Fish Waste

Black Sea Journal of Agriculture

https://doi.org/10.47115/bsagriculture.1797788

Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları

Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları

Öz

Anahtar Kelimeler

Emulsion and Encapsulation Applications in Fish Oil

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

Technological Properties of Protein Hydrolysate Obtained From Fish Waste