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MICROENCAPSULATION TECHNIQUES FOR PROBIOTICS AND APPLICATIONS IN FOOD TECHNOLOGY

Year 2023, , 1143 - 1159, 15.12.2023

Müzeyyen Kalfazade Kübra Sultan Özdemir

https://doi.org/10.15237/gida.GD22054

Abstract

Probiotics are non-pathogenic microorganisms that occur naturally in the human body and in nature. Probiotics have many benefits for human health such as strengthening the immune system, synthesis B and K vitamins, regulating colonic movements, preventing inflammation, reducing blood cholesterol levels, having an antagonistic effect against pathogenic microorganisms in the gastrointestinal tract. Due to these beneficial effects of probiotics, their consumption as food supplements or their use in functional food production has increased in recent years. However, probiotics can be negatively affected by environmental conditions during the production, processing and storage of foods. Therefore, the microencapsulation of probiotics has become an important issue for food and drug industry. Microencapsulation is coating of the active ingredients with different carrier materials in order to protect them from environmental conditions. In this study, different techniques used in the encapsulation of probiotics are explained and current knowledge and applications in the literature are summarized.

Keywords

microencapsulation probiotic functional foods

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PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI

Year 2023, , 1143 - 1159, 15.12.2023

Müzeyyen Kalfazade Kübra Sultan Özdemir

https://doi.org/10.15237/gida.GD22054

Abstract

Probiyotikler insan vücudunda ve doğada doğal olarak bulunan ve patojen olmayan mikroorganizmalardır. Probiyotik mikroorganizmaların; B ve K vitaminlerini sentezleme, kolon hareketlerini düzenleme, enflamasyonu önleme, kandaki kolesterol seviyesini düşürme ve gastrointestinal sistemde patojen mikroorganizmalara karşı antagonistik etki gösterme gibi insan sağlığına olumlu etkileri vardır. Probiyotiklerin bu olumlu etkilerinden dolayı, gıda takviyesi olarak tüketimi ya da fonksiyonel gıda üretiminde kullanımı son yıllarda artmıştır. Ancak probiyotikler; gıdaların üretimi, işlenmesi ve depolanması sırasında çevre koşullarından olumsuz etkilenebilmektedir. Bu nedenle, probiyotik mikroorganizmaların mikroenkapsülasyonu gıda ve ilaç endüstrisi açısında önemli bir konu haline gelmiştir. Mikroenkapsülasyon; biyoaktif bileşenlerin ve mikroorganizmaların çevre koşullarından korunması veya tat-koku gibi özelliklerin maskelenmesi amacıyla taşıyıcı materyaller ile kaplanması işlemidir. Bu derlemede, probiyotik mikroorganizmaların kapsüllenmesinde kullanılan farklı teknikler incelenmiş ve literatürdeki güncel bilgi ve uygulamalar özetlenmiştir.

Keywords

mikroenkapsülasyon probiyotikler fonksiyonel gıdalar

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There are 80 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Müzeyyen Kalfazade This is me 0000-0002-0812-2235

Kübra Sultan Özdemir 0000-0002-7428-1840

Early Pub Date October 13, 2023
Publication Date December 15, 2023
Published in Issue Year 2023

Cite

APA Kalfazade, M., & Özdemir, K. S. (2023). PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. Gıda, 48(6), 1143-1159. https://doi.org/10.15237/gida.GD22054
AMA Kalfazade M, Özdemir KS. PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. GIDA. December 2023;48(6):1143-1159. doi:10.15237/gida.GD22054
Chicago Kalfazade, Müzeyyen, and Kübra Sultan Özdemir. “PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI”. Gıda 48, no. 6 (December 2023): 1143-59. https://doi.org/10.15237/gida.GD22054.
EndNote Kalfazade M, Özdemir KS (December 1, 2023) PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. Gıda 48 6 1143–1159.
IEEE M. Kalfazade and K. S. Özdemir, “PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI”, GIDA, vol. 48, no. 6, pp. 1143–1159, 2023, doi: 10.15237/gida.GD22054.
ISNAD Kalfazade, Müzeyyen - Özdemir, Kübra Sultan. “PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI”. Gıda 48/6 (December 2023), 1143-1159. https://doi.org/10.15237/gida.GD22054.
JAMA Kalfazade M, Özdemir KS. PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. GIDA. 2023;48:1143–1159.
MLA Kalfazade, Müzeyyen and Kübra Sultan Özdemir. “PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI”. Gıda, vol. 48, no. 6, 2023, pp. 1143-59, doi:10.15237/gida.GD22054.
Vancouver Kalfazade M, Özdemir KS. PROBİYOTİKLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN YÖNTEMLER VE GIDA TEKNOLOJİSİNDE UYGULAMALARI. GIDA. 2023;48(6):1143-59.

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