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Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri

Yıl 2013, Cilt: 27 Sayı: 2, 93 - 104, 01.08.2013

Öz

Kaynakça

  • Anal, A.K., Singh, H., 2007. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends Food Science and Technology 18 (5), 240–251.
  • Anonim, 2013a. http://www.polaris.fr/english/know-how/microencapsulation.html
  • Anonim, 2013b. http://www.burgundygold.com/microencapsulation1
  • Burgain, J., Gaiani, C., Linder, M., Scher, J., 2011. Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104 (4), 467–483.
  • Capela, P., Hay, B., Shah, N.P., 2007. Effect of homogenisation on bead size and survival of encapsulated probiotic bacteria. Food Research International, 40 (10), 1261–1269.
  • Champagne, C.P., Kailasapathy, K., 2008. Encapsulation of probiotics. In: Garti, N. (Ed.), Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. Woodhead publishing Ltd., Cambridge, UK, pp. 344–369.
  • Chen, M.J., Chen, K.N., 2007. Applications of probiotic encapsulation in dairy products. In: Lakkis, Jamileh M. (Ed.), Encapsulation and Controlled Release Technologies in Food Systems. Wiley- Blackwell, USA, pp. 83–107.
  • Cho, Y.H., Shim, H.K., Park, J., 2003. Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins. Journal of Food Science: Food Engineering and Physical Properties, 68 (9), 2717–2723.
  • Desai, K., Park, H.J., 2005. Recent developments in microencapsulation of food ingredients. Drying Technology 23 (7), 1361–1394.
  • De Vos, P., Faas, M.M., Spasojevic, M., Sikkema, J., 2010. Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal, 20 (4), 292–302.
  • Ding W.K., Shah N.P., 2009. Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria therein. Journal of Food Science, 74(6), 231–236.
  • Doleyres, Y., Lacroix, C., 2005. Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. International Dairy Journal, 15 (10), 973–988.
  • Gardiner, G., Stanton, C., Lynch, P.B., Collins, J.K., Fitzgerald, G., Ross, R.P., 1999. Evaluation of Cheddar cheese as a food carrier for delivery of a probiotic strains to the gastrointestinal tract. Journal of Dairy Science, 82 (7), 1379–1387.
  • Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., 2007. Applications of spray- drying in microencapsulation of food ingredients: an overview. Food Research International 40 (9), 1107–1121.
  • Gouin, S., 2004. Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science and Technology 15 (7–8), 330–347.
  • Heidebach, T., Först P., Kulozik, U., 2009. Microencapsulation of probiotic cells by means of rennet- gelation of milk proteins. Food Hydrocolloids, 23 (7), 1670–1677.
  • Heinzelmann, K., Franke, K., Jensen, B., Haahr, A., 2000. Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques. European Journal of Lipid Science and Technology 102 (2), 114–121.
  • Iyer, C., Kailasapathy, K., 2005. Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. Journal of Food Science 70 (1), 18–23.
  • Jankowski, T., Zielinska, M., Wysakowska, A., 1997. Encapsulation of lactic acid bacteria with alginate/starch capsules. Biotechnology Techniques, 11 (1), 31–34.
  • Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., 2008. Encapsulation efficiency of food flavours and oils during drying. Drying Technology 26 (7), 816–835.
  • Kailasapathy, K., 2002. Microencapsulation of probiotic bacteria: technology and potential applications. Current Issues in Intest Microbiology 3 (2), 39–48.
  • Kailasapathy, K., 2009. Encapsulation technologies for functional foods and nutraceutical product development. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 4 (33).
  • Kebary, K.M.K., Hussein, S.A., Badawi, R.M., 1998. Improving viability of Bifidobacteria and their effect on frozen ice milk. Egyptian Journal of Dairy Science, 26 (2), 319–337.
  • Kim S., Cho S.Y., Kim S.H., Song O., Shin S., Cha D.S., Park H.J., 2008. Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC- 43121. LWT-Food Science Technology, 41 (3), 493–500.
  • Krasaekoopt, W., Bhandari, B., Deeth, H., 2003. Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13(81), 3–13.
  • Lian W.C., Hsiao H.C., Chou C.C., 2002. Survival of bifidobacteria aft er spray-drying. International Journal Food Microbiology, 74 (1), 79–86.
  • Madene, A., Jacquot, M., Scher, J., Desobry, S., 2006. Flavour encapsulation and controlled release- A review. International Journal of Science and Technology, 41(1), 1–21.
  • Özcan, T., 2012. Fonksiyonel süt ürünleri ve sağlıklı yaşam. Tarım Türk Dergisi, 38 (7), 156-160.
  • Özcan-Yılsay, T., Kurdal, E., 2000. Probiyotik süt ürünlerinin beslenme ve sağlık üzerine etkisi, VI. Süt ve Süt Ürünleri Sempozyumu “Süt ve Ürünleri Mikrobiyolojisi ve Katkı Maddeleri”, 22–23 Mayıs, Tekirdağ, 279–287.
  • Ouwehand A.C., Salminen S., Isolauri E., 2002. Probiotics: An overview of beneficial effects. Antonie van Leeuwenhoek, 82 (1-4), 279–289.
  • Papagianni M., Anastasiadou S., 2009. Encapsulation of Pediococcus acidilactici cells in corn and olive oil microcapsules emulsified by peptides and stabilized with xanthan in oil-in-water emulsions: studies on cell viability under gastro-intestinal simulating conditions. Enzyme Microbiology Technology, 45 (6-7), 514–522.
  • Park J.K., Chang H.N., 2000. Microencapsulation of microbial cells. Biotechnology Advances, 18 (4), 303–319.
  • Picot, A., Lacroix, C., 2004. Encapsulation of Bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal, 14 (6), 505–515.
  • Ross, R. P., Desmond, C., O’Callaghan, E., Fitzgerald, G., Stanton, C., 2002. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. Journal of Applied Microbiology, 93(6), 1003–1011.
  • Saarela, M., Mogensen, G., Fonden, R., Matto, J., Mattila-Sand-Holm, T., 2000. Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology, 84 (3), 197–215.
  • Schrezenmeier, J., De Vrese, M., 2001. Probiotics, prebiotics and synbiotics approaching a definition. American Journal of Clinical Nutrition, 73 (2), 361-364.
  • Semyonov, D., Ramon, O., Kaplun, Z., Levin-Brener, L., Gurevich, N., Shimoni, E., 2010. Microencapsulation of Lactobacillus paracasei by spray freeze drying. Food Research International, 43 (1), 193-202.
  • Sip, A., Grajek, W., 2010. Probiotics and Prebiotics. In Functional Food Product Development, pp 146–177. Smith J., Charter E, Wiley I, eds. UK: Wiley-Blackwell, Ltd., Publication.
  • Snah N.P., Ravula R.R., 2000. Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Australian Journal of Dairy Technology, 55 (3), 139–44.
  • Telefoncu, A., 1997. Enzimoloji. Yüksek Lisans Yazokulu. 21-27 Eylül 1997. Kuşadası, Aydın, Türkiye. 446 s.
  • Teschke, O., Souza, F., 2002. Liposome Structure by AFM : Verification of Improved Liposome Stability During adsorption of Multiple Aggregated Vesicles. Langmuir, 18 (17), 6513–6520.
  • Vinderola, C. G., Prosello, W., Ghiberto, D., Reinheimer, J. A., 2000. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese. Journal of Dairy Science, 83 (89), 1905–1911.
  • Wang, S., Zhang, M., Tang, J., Mujumdar, A.S., 2006. Trends in microwave-related drying of fruits and vegetables. Trends in Food Science and Technology, 17 (10), 524–534.
  • Zuidam, N. J. ve Shimoni, E., 2009. Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them. http://www.springer.com/978-1-4419-1007-3.

Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri

Yıl 2013, Cilt: 27 Sayı: 2, 93 - 104, 01.08.2013

Öz

Mikroenkapsülasyon (ME), probiyotik mikroorganizmalarda uygulama alanı bulunan bir immobilizasyon tekniğidir. Yönteme göre probiyotik hücreler polimer adı verilen matrikslerin içerisine hapsedilmektedir. Bu sayede koruyucu bir polimer tarafından sarılan mikroorganizma yüksek asitlik, safra tuzu ve bakteriyofajın olumsuz etkilerinden korunmakta; hücrenin canlılığı artmaktadır. Bu derlemede süt ürünlerinde probiyotik bakterilerin enkapsülasyonunda uygulanan yöntemler anlatılmaktadır

Kaynakça

  • Anal, A.K., Singh, H., 2007. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends Food Science and Technology 18 (5), 240–251.
  • Anonim, 2013a. http://www.polaris.fr/english/know-how/microencapsulation.html
  • Anonim, 2013b. http://www.burgundygold.com/microencapsulation1
  • Burgain, J., Gaiani, C., Linder, M., Scher, J., 2011. Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104 (4), 467–483.
  • Capela, P., Hay, B., Shah, N.P., 2007. Effect of homogenisation on bead size and survival of encapsulated probiotic bacteria. Food Research International, 40 (10), 1261–1269.
  • Champagne, C.P., Kailasapathy, K., 2008. Encapsulation of probiotics. In: Garti, N. (Ed.), Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. Woodhead publishing Ltd., Cambridge, UK, pp. 344–369.
  • Chen, M.J., Chen, K.N., 2007. Applications of probiotic encapsulation in dairy products. In: Lakkis, Jamileh M. (Ed.), Encapsulation and Controlled Release Technologies in Food Systems. Wiley- Blackwell, USA, pp. 83–107.
  • Cho, Y.H., Shim, H.K., Park, J., 2003. Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins. Journal of Food Science: Food Engineering and Physical Properties, 68 (9), 2717–2723.
  • Desai, K., Park, H.J., 2005. Recent developments in microencapsulation of food ingredients. Drying Technology 23 (7), 1361–1394.
  • De Vos, P., Faas, M.M., Spasojevic, M., Sikkema, J., 2010. Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal, 20 (4), 292–302.
  • Ding W.K., Shah N.P., 2009. Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria therein. Journal of Food Science, 74(6), 231–236.
  • Doleyres, Y., Lacroix, C., 2005. Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. International Dairy Journal, 15 (10), 973–988.
  • Gardiner, G., Stanton, C., Lynch, P.B., Collins, J.K., Fitzgerald, G., Ross, R.P., 1999. Evaluation of Cheddar cheese as a food carrier for delivery of a probiotic strains to the gastrointestinal tract. Journal of Dairy Science, 82 (7), 1379–1387.
  • Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., 2007. Applications of spray- drying in microencapsulation of food ingredients: an overview. Food Research International 40 (9), 1107–1121.
  • Gouin, S., 2004. Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science and Technology 15 (7–8), 330–347.
  • Heidebach, T., Först P., Kulozik, U., 2009. Microencapsulation of probiotic cells by means of rennet- gelation of milk proteins. Food Hydrocolloids, 23 (7), 1670–1677.
  • Heinzelmann, K., Franke, K., Jensen, B., Haahr, A., 2000. Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques. European Journal of Lipid Science and Technology 102 (2), 114–121.
  • Iyer, C., Kailasapathy, K., 2005. Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. Journal of Food Science 70 (1), 18–23.
  • Jankowski, T., Zielinska, M., Wysakowska, A., 1997. Encapsulation of lactic acid bacteria with alginate/starch capsules. Biotechnology Techniques, 11 (1), 31–34.
  • Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., 2008. Encapsulation efficiency of food flavours and oils during drying. Drying Technology 26 (7), 816–835.
  • Kailasapathy, K., 2002. Microencapsulation of probiotic bacteria: technology and potential applications. Current Issues in Intest Microbiology 3 (2), 39–48.
  • Kailasapathy, K., 2009. Encapsulation technologies for functional foods and nutraceutical product development. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 4 (33).
  • Kebary, K.M.K., Hussein, S.A., Badawi, R.M., 1998. Improving viability of Bifidobacteria and their effect on frozen ice milk. Egyptian Journal of Dairy Science, 26 (2), 319–337.
  • Kim S., Cho S.Y., Kim S.H., Song O., Shin S., Cha D.S., Park H.J., 2008. Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC- 43121. LWT-Food Science Technology, 41 (3), 493–500.
  • Krasaekoopt, W., Bhandari, B., Deeth, H., 2003. Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13(81), 3–13.
  • Lian W.C., Hsiao H.C., Chou C.C., 2002. Survival of bifidobacteria aft er spray-drying. International Journal Food Microbiology, 74 (1), 79–86.
  • Madene, A., Jacquot, M., Scher, J., Desobry, S., 2006. Flavour encapsulation and controlled release- A review. International Journal of Science and Technology, 41(1), 1–21.
  • Özcan, T., 2012. Fonksiyonel süt ürünleri ve sağlıklı yaşam. Tarım Türk Dergisi, 38 (7), 156-160.
  • Özcan-Yılsay, T., Kurdal, E., 2000. Probiyotik süt ürünlerinin beslenme ve sağlık üzerine etkisi, VI. Süt ve Süt Ürünleri Sempozyumu “Süt ve Ürünleri Mikrobiyolojisi ve Katkı Maddeleri”, 22–23 Mayıs, Tekirdağ, 279–287.
  • Ouwehand A.C., Salminen S., Isolauri E., 2002. Probiotics: An overview of beneficial effects. Antonie van Leeuwenhoek, 82 (1-4), 279–289.
  • Papagianni M., Anastasiadou S., 2009. Encapsulation of Pediococcus acidilactici cells in corn and olive oil microcapsules emulsified by peptides and stabilized with xanthan in oil-in-water emulsions: studies on cell viability under gastro-intestinal simulating conditions. Enzyme Microbiology Technology, 45 (6-7), 514–522.
  • Park J.K., Chang H.N., 2000. Microencapsulation of microbial cells. Biotechnology Advances, 18 (4), 303–319.
  • Picot, A., Lacroix, C., 2004. Encapsulation of Bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal, 14 (6), 505–515.
  • Ross, R. P., Desmond, C., O’Callaghan, E., Fitzgerald, G., Stanton, C., 2002. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. Journal of Applied Microbiology, 93(6), 1003–1011.
  • Saarela, M., Mogensen, G., Fonden, R., Matto, J., Mattila-Sand-Holm, T., 2000. Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology, 84 (3), 197–215.
  • Schrezenmeier, J., De Vrese, M., 2001. Probiotics, prebiotics and synbiotics approaching a definition. American Journal of Clinical Nutrition, 73 (2), 361-364.
  • Semyonov, D., Ramon, O., Kaplun, Z., Levin-Brener, L., Gurevich, N., Shimoni, E., 2010. Microencapsulation of Lactobacillus paracasei by spray freeze drying. Food Research International, 43 (1), 193-202.
  • Sip, A., Grajek, W., 2010. Probiotics and Prebiotics. In Functional Food Product Development, pp 146–177. Smith J., Charter E, Wiley I, eds. UK: Wiley-Blackwell, Ltd., Publication.
  • Snah N.P., Ravula R.R., 2000. Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Australian Journal of Dairy Technology, 55 (3), 139–44.
  • Telefoncu, A., 1997. Enzimoloji. Yüksek Lisans Yazokulu. 21-27 Eylül 1997. Kuşadası, Aydın, Türkiye. 446 s.
  • Teschke, O., Souza, F., 2002. Liposome Structure by AFM : Verification of Improved Liposome Stability During adsorption of Multiple Aggregated Vesicles. Langmuir, 18 (17), 6513–6520.
  • Vinderola, C. G., Prosello, W., Ghiberto, D., Reinheimer, J. A., 2000. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese. Journal of Dairy Science, 83 (89), 1905–1911.
  • Wang, S., Zhang, M., Tang, J., Mujumdar, A.S., 2006. Trends in microwave-related drying of fruits and vegetables. Trends in Food Science and Technology, 17 (10), 524–534.
  • Zuidam, N. J. ve Shimoni, E., 2009. Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them. http://www.springer.com/978-1-4419-1007-3.
Toplam 44 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Tülay Özcan Bu kişi benim

Berna Altun Bu kişi benim

Yayımlanma Tarihi 1 Ağustos 2013
Yayımlandığı Sayı Yıl 2013 Cilt: 27 Sayı: 2

Kaynak Göster

APA Özcan, T., & Altun, B. (2013). Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 27(2), 93-104.
AMA Özcan T, Altun B. Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri. Uludag Üniv. Ziraat Fak. Derg. Ağustos 2013;27(2):93-104.
Chicago Özcan, Tülay, ve Berna Altun. “Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 27, sy. 2 (Ağustos 2013): 93-104.
EndNote Özcan T, Altun B (01 Ağustos 2013) Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 27 2 93–104.
IEEE T. Özcan ve B. Altun, “Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri”, Uludag Üniv. Ziraat Fak. Derg., c. 27, sy. 2, ss. 93–104, 2013.
ISNAD Özcan, Tülay - Altun, Berna. “Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 27/2 (Ağustos 2013), 93-104.
JAMA Özcan T, Altun B. Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri. Uludag Üniv. Ziraat Fak. Derg. 2013;27:93–104.
MLA Özcan, Tülay ve Berna Altun. “Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, c. 27, sy. 2, 2013, ss. 93-104.
Vancouver Özcan T, Altun B. Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri. Uludag Üniv. Ziraat Fak. Derg. 2013;27(2):93-104.