Microencapsulation and Its Uses in Food Industry

Year 2021, Volume: 5 Issue: 1, 81 - 89, 26.01.2021

Sibel Kanat , Göknur Terzi Gülel

Abstract

Microencapsulation is a packaging technology in which solid, liquid and gaseous active substances (aroma substances, microorganisms, vitamins and minerals etc.) are coated with coating material in micro dimensions. Microencapsulation is used in many fields such as pharmaceutical, agricultural, medical, cosmetic, chemical and food industries. In food industry, microencapsulation is used for protecting the coated material from external factors such as temperature, humidity and microorganism, improving the functional properties of the active substance, extending its shelf life, preserving its functionality, masking unwanted taste and aroma substances, increasing the application area of the active substance and providing the optimal dose. In the microencapsulation technology, organic or inorganic coating materials such as carbohydrates (starch, maltodextrin, sucrose and maltose), proteins (gelatin, whey proteins, casein and caseinates) and gums (gam arabic) are used. In microencapsulation, techniques such as spray drying, spray cooling, extrusion, lyophilization, coacervation are used to coat the active substance with coating material. This article is aims to give information about the use of microencapsulation technique, some coating materials and methods in food industry.

Keywords

food, coating materials, coating methods, microencapsulation

Mikroenkapsülasyon ve Gıda Endüstrisinde Kullanım Alanları

Abstract

Mikroenkapsülasyon, katı, sıvı ve gaz halindeki aktif maddelerin (aroma maddeleri, mikroorganizmalar, vitaminler ve mineraller vb.) kaplama materyalleri ile mikro boyutlarda kaplanması teknolojisidir. Mikroenkapsülasyon ilaç, tarım, tıp, kozmetik, kimya ve gıda endüstrisi gibi birçok alanda kullanılmaktadır. Gıda endüstrisinde mikroenkapsülasyon, kaplanacak maddeyi sıcaklık, nem ve mikroorganizma gibi dış etkenlerden korumak, aktif maddenin fonksiyonel özelliklerini geliştirmek, raf ömrünü uzatmak, işlevselliğini korumak, istenmeyen tat ve aroma maddelerini maskelemek, aktif maddenin uygulama alanını artırmak ve optimal dozu sağlamak amaçlarıyla kullanılmaktadır. Mikroenkapsülasyon teknolojisinde organik veya inorganik kaplama materyallerinden başta karbonhidratlar (nişasta, maltodekstrin, sakkaroz ve maltoz) olmak üzere proteinler (jelatin, peynir altı suyu proteinleri, kazein ve kazeinatlar gibi proteinler) ve gamlar (gam arabik) kullanılmaktadır. Mikroenkapsülasyonda aktif maddelerin kaplama materyali ile kaplanmasında püskürterek kurutma, püskürterek soğutma, ekstrüzyon, liyofilizasyon, koaservasyon gibi teknikler kullanılmaktadır. Bu makalede mikroenkapsülasyon tekniğinin gıdalarda kullanım amaçları, kullanılan bazı kaplama materyalleri ve kaplama metodları hakkında bilgi verilmesi amaçlanmıştır.

Keywords

gıda, kaplama materyalleri, kaplama metotları, mikroenkapsulasyon

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