Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları

Yıl 2023, Cilt: 28 Sayı: 1, 334 - 344, 30.04.2023

Gülistan Okutan , Gökhan Boran

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

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

Emulsion and Encapsulation Applications in Fish Oil

Öz

Fish oil is quite susceptible to oxidation due to its high content of long-chain polyunsaturated fatty acids. It is seen that omega-3 (ω-3 or n-3) fatty acids, among the others, show significant effects on human health. Therefore, it is important to preserve quality of fish oil and to make it resistant to oxidation. Fish oil may become more resistant to oxidation by emulsion methods and emulsified fish oil may be more convenient for use in formulations of different products. It is also known that encapsulation methods are useful in preservation of lipids, aroma compounds, volatiles and vitamins. Therefore, processing of fish oil by emulsion and encapsulation methods is getting increasingly common as well as their use in both food products, cosmetics and pharmaceuticals. In this review, brief information is given about emulsion and encapsulation methods and recent literature about fish oil emulsions and encapsulation is reviewed.

Anahtar Kelimeler

Emulsion, Encapsulation, Fish oil, Omega fatty acids, Storage

Kaynakça

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