Gıda Mikrokapsülasyonunda Aljinat Kullanımı

Year 2018, Volume: 8 Issue: 1/2, 16 - 28, 27.06.2018

İncilay Gökbulut , Fatma Sezer Öztürk

Abstract

Mikroenkapsülasyon
hassas bileşenlerin koruyucu bir duvar materyali içinde fiziksel olarak
sarılmasını ve karşıt reaksiyonlardan, uçucu kaybından ya da besinsel
bozulmalardan çekirdek materyallerin ya da böyle bileşenlerin korunmasını
sağlayan bir teknolojidir. Günümüzde mikroenkapsülasyon, gıda, tekstil,
farmakoloji, kozmetik, agrokimyasal ve elektronik gibi endüstrinin çeşitli
alanlarında kullanılmaktadır. Mikroenkapsülasyon tekniğinin gıda endüstrisinde
en yaygın kullanım amacı çevre koşullarına olan reaktivitesini azaltarak
bozunmadan çekirdek materyalini korumak ve raf ömrünü uzatmaktır.
Mikroenkapsülasyon tekniğinde kaplama materyali olarak çoğunlukla, nişasta,
chitosan, aljinat gibi karbonhidratlar; metil selüloz, etil selüloz gibi
selülozlar; gum arabic, karragenan gibi gumlar; wax, parafin gibi yağlar;
gluten, kazein gibi proteinler kullanılmaktadır. Aljinatlar kahverengi deniz
yosunundan elde edilen (1-4) bağlı β-ᴅ-mannuronik asitin (M) ve α-ʟ-guluronik
asitten (G) oluşan bir anyonik polisakkarittir.   Mikroenkapsülasyonda yaygın kullanılan aljinatın
biyolojik olarak geri dönüşümlü, biyo-uyumlu ve ucuz olması, bağırsaklarda
tamamen çözünebilir olması kabuk materyali olarak kullanım kolaylığı
yaratmaktadır. Bu derlemede, mikroenkapsülasyon teknolojisi, kaplama materyali
olarak aljinat kullanımı ve aljinatın mikroenkapsülasyon tekniği kullanılarak
gıda endüstrisindeki uygulamaları hakkında bilgi verilmektedir

Keywords

Mikrokapsülasyon teknikleri, kaplama materyali, aljinat

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