Changes in Phenolic Componds of Berries during Fermentation

Year 2018, Volume: 16 Issue: 1, 101 - 108, 23.04.2018

Tarık Çam Hatice Kalkan Yıldırım

https://doi.org/10.24323/akademik-gida.417902

Cited By: 1

Abstract

Berries
are important fruits because they contain high amounts of aromatic compounds,
many minerals and vitamins. Especially, phenolic compounds present in berries
may have positive effects on human health. This study aims to demonstrate that
desired phenolic compounds in final products can be obtained via process
optimization for berries. Additionally, this study includes fermentation
applications of berries, changes in phenolic profiles and concentrations after
fermentation, other studies concerning fermentation types and new fermentation
applications. According to the literature reviewed, it is evident that phenolic
compounds in berries change by the type of fermentation, cultures used and processing
conditions. Under the light of the literature review, it might be concluded
that it si possible to obtain products with desired phenolic compunds by
process optimization.

Keywords

Berries, Phenolic compounds, Fermentation types

Üzümsü Meyvelerdeki Fenolik Bileşiklerin Fermantasyon ile Değişimi

Abstract

Üzümsü meyveler aromatik maddeleri, çeşitli mineral
ve vitaminleri yoğun miktarda
içermesinden dolayı özel öneme sahip meyvelerdir. Özellikle içerdikleri fenolik
bileşikler nedeni ile insan sağlığı üzerine olumlu etkileri bulunmaktadır. Bu çalışmada
üzümsü meyvelerin proses optimizasyonu ile son üründe istenilen fenolik
bileşiklerin elde edilebileceğini göstermek amaçlanmıştır. Ayrıca bu derlemede,
üzümsü meyvelerin fermantasyon uygulamalarında kullanımı ile ilgili yapılan
çalışmalardan, fermantasyonun sonunda fenolik bileşiklerin miktarlarındaki ve
profillerindeki değişimlerden, fermantasyon çeşitleri üzerine yapılan diğer
çalışmalardan ve fermantasyon işleminde yararlanılan yeni uygulamalardan
bahsedilmiştir. Derlenen literatür bilgilerine göre, üzümsü meyvelerdeki fenolik
bileşiklerin fermantasyon tipine, kullanılan kültürlere ve üretim koşullarına
göre değiştiği ortaya çıkmıştır. Bu bilgiler ışığında proses optimizasyonu ile
üründe istenen fenolik bileşikler elde etmenin mümkün olabileceği sonucuna
ulaşılmıştır.

Keywords

Üzümsü meyveler, Fenolik bileşikler, Fermantasyon çeşitleri

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