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ENCAPSULATION AND ITS USE IN FOOD TECHNOLOGY

Yıl 2022, Cilt: 13 Sayı: 2, 99 - 119, 31.08.2022
https://doi.org/10.38137/vftd.1096571

Öz

Encapsulation technique has gained popularity in the food industry in recent years. Important food components that are easily perishable in the food processing process can be protected by this technique. Since these encapsulated components are not affected by factors such as humidity, temperature, pH, additives, they can be stored for a longer period of time. Many techniques are involved in the encapsulation process. Spray drying and cooling, extrusion coating, fluidized bed coating, liposome capture, coacervation, extrusion and emulsification are frequently used to form capsules. With the encapsulation process, natural or artificial sweeteners, probiotics, prebiotics, minerals, vitamins and many additives can be added to food components. There are challenges in encapsulation technology such as developing equipment, clarifying procedures, selecting non-toxic materials for encapsulation developing capsules from polymers adapted to the pH of the digestive tract, and determining the release mechanisms of encapsulated substances. High production costs due to the use of different coating materials and complex processes of make the encapsulation techniques adversely affect their use in the sectors. Costs can vary widely depending on the technique used and the material of the product. Increasing the number of studies on this technology and reducing production costs could be effective for this beneficial application to be used more effectively in practice. In this review, up-to-date information about the encapsulation method, the techniques used, and its use in various foods are given.

Kaynakça

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ENKAPSÜLASYON VE GIDA TEKNOLOJİSİNDE KULLANIMI

Yıl 2022, Cilt: 13 Sayı: 2, 99 - 119, 31.08.2022
https://doi.org/10.38137/vftd.1096571

Öz

Enkapsülasyon yönteminin kullanımı son yıllarda gıda endüstrisi alanında önemli bir konuma gelmiştir. Gıda işleme prosesinde kolaylıkla bozulabilen önemli gıda bileşenleri enkapsülasyon yöntemiyle korunabilmektedir. Kapsüllenen bu bileşenler, nem, sıcaklık, pH, katkı maddeleri gibi faktörlerden etkilenmediği için daha uzun süre muhafaza edilebilir duruma gelir. Enkapsülasyon işleminde birçok yöntem bir arada uygulanmaktadır. Kapsülleri oluşturmak için, püskürtmeyle kurutma ve soğutma, ekstrüzyonla kaplama, akışkan yatak kaplama, lipozom yakalama, koaservasyon, ekstrüzyon ve emülsifikasyon işlemleri sıklıkla kullanılmaktadır. Enkapsülasyon işlemi ile gıda bileşenlerine doğal ya da yapay tatlandırıcılar, probiyotikler, prebiyotikler, mineraller, vitaminler ve birçok katkı maddesi eklenebilmektedir. Enkapsülasyon teknolojisinde ekipmanlarının geliştirilmesi, prosedürlerinin netleştirilmesi, kapsüllenecek maddelerin enkapsülasyonu için toksik olmayan materyallerin seçilmesi, sindirim sisteminin pH’sına uyarlanmış polimerlerden kapsüller geliştirilmesi ve kapsüllenmiş maddelerin salım mekanizmalarının belirlenmesi gibi zorluklar bulunmaktadır. Enkapsülasyon yöntemlerinin uygulanmasında karmaşık süreçlere sahip olması ve farklı kaplama materyallerin kullanılmasından dolayı yüksek üretim maliyeti olması da sektörlerde kullanımını olumsuz yönde etkilemektedir. Maliyetler, kullanılan yönteme ve materyale bağlı olarak büyük ölçüde değişebilir. Konu ile ilgili çalışmaların sayısının arttırılması ve üretim maliyetlerinin azaltılması sonucunda bu faydalı uygulamanın pratik olarak kullanılmasında etkili olacağı düşünülmektedir. Bu derlemede enkapsülasyon yöntemi, kullanılan yöntemler ve çeşitli gıdalarda kullanımı ile ilgili güncel bilgiler yer almaktadır.

Kaynakça

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  • Qi, M., Gu, Y., Sakata, N., Kim, D., Shirouzu, Y., Yamamoto, C., Hiura, A., Sumi, S. & Inoue, K. (2004). PVA hydrogel sheet macroencapsulation for the bioartificial pancreas. Biomaterials, 25 (27), 5885-5892.
  • Qi, W. T., Ma, J., Yu, W. T., Xie, Y. B., Wang, W. & Ma, X. (2006). Behavior of microbial growth and metabolism in alginate–chitosan–alginate (ACA) microcapsules. Enzyme and Microbial Technology, 38 (5), 697-704.
  • Radünz, M., da Trindade, M. L. M., Camargo, T. M., Radünz, A. L., Borges, C. D., Gandra, E. A. & Helbig, E. (2019). Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil. Food Chemistry, 276, 180-186.
  • Rao, J. P. & Geckeler, K. E. (2011). Polymer nanoparticles: preparation techniques and size-control parameters. Progress in Polymer Science, 36 (7), 887-913.
  • Reis, C. P., Neufeld, R. J., Ribeiro, A. J. & Veiga, F. (2006). Nanoencapsulation I. Methods for preparation of drug-loaded polymeric nanoparticles. Nanomedicine: Nanotechnology, Biology and Medicine, 2 (1), 8-21.
  • Rodrigues, F. J., Cedran, M. F. & Garcia, S. (2018). Influence of linseed mucilage incorporated into an alginate-base edible coating containing probiotic bacteria on shelf-life of fresh-cut yacon (Smallanthus sonchifolius). Food and Bioprocess Technology, 11 (8), 1605-1614.
  • Rokka, S. & Rantamäki, P. (2010). Protecting probiotic bacteria by microencapsulation: challenges for industrial applications. European Food Research and Technology, 231 (1), 1-12.
  • Sagalowicz, L. & Leser, M. E. (2010). Delivery systems for liquid food products. Current Opinion in Colloid & Interface Science, 15 (1-2), 61-72.
  • Sagis, L. M. (2015). Microencapsulation and microspheres for food applications. In: Sagis LM (Ed): Determination of Mechanical Properties of Microcapsules. England, London: Academic Press, pp.195-205.
  • Saha, D. & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology, 47 (6), 587-597.
  • Salvia-Trujillo, L., Rojas-Graü, M. A., Soliva-Fortuny, R. & Martín-Belloso, O. (2015). Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples. Postharvest Biology and Technology, 105, 8-16.
  • Sedefoğlu, S., Ortakcı, F. & Sert, S. (2022). Enkapsüle Edilmiş ve Serbest Formda Probiyotik Lactobacillus acidophilus ATCC 4356 Suşunun Dondurma Depolama Periyodunda Stabilitesinin İncelenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 53 (1), 14-23.
  • 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.
  • Shahidi, F. & Han, X. Q. (1993). Encapsulation of food ingredients. Critical Reviews in Food Science & Nutrition, 33 (6), 501-547.
  • Singh, H., Thompson, A., Liu, W. & Corredig, M. (2012). Liposomes as food ingredients and nutraceutical delivery systems. In: Garti N., McClements DJ (Eds). Encapsulation technologies and delivery systems for food ingredients and nutraceuticals. Woodhead Publishing pp. 287-318.
  • Soodbakhsh, S., Gheisari, H. R., Aminlari, M. & Dehnavi, T. (2012). Viability of encapsulated Lactobacillus casei and Bifidobacterium lactis in synbiotic frozen yogurt and their survival under in vitro simulated gastrointestinal conditions. International Journal of Probiotics & Prebiotics, 7 (3/4), 121.
  • Soukoulis, C. & Bohn, T. (2018). A comprehensive overview on the micro-and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids. Critical Reviews in Food Science and Nutrition, 58 (1), 1-36.
  • Steenson, L. R., Klaenhammer, T. R. & Swaisgood, H. E. (1987). Calcium alginate-immobilized cultures of lactic streptococci are protected from bacteriophages. Journal of Dairy Science, 70 (6), 1121-1127.
  • Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P. & Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. International Journal of Food Microbiology, 62 (1-2), 47-55.
  • Şümnü, S. G. & Şahin, S. (2015). B1 vitaminin ikili emülsiyon yöntemi ile kapsüllenmesi. ODTÜMETU, 44. Teunou, E. & Poncelet, D. (2005). Food powder processing: Fluid-bed coating. In: Encapsulated and Powdered Foods. Onwulata CI (Ed). CRC Press, Taylor & Francis Group. P: 197-215.
  • Tokle, T., Mao, Y. & McClements, D. J. (2013). Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and β-lactoglobulin coatings. Pharmaceutical Research, 30 (12), 3200-3213.
  • Triki, M., Herrero, A. M., Rodríguez-Salas, L., Jiménez-Colmenero, F. & Ruiz-Capillas, C. (2013). Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix. Food Control, 31 (1), 158-165.
  • Viljanen, K., Kivikari, R. & Heinonen, M. (2004). Protein− lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds. Journal of Agricultural and Food Chemistry, 52 (5), 1104-1111.
  • Wandrey, C., Bartkowia, A. & Harding, S. E. (2010). Materials for encapsulation. In encapsulation technologies for active food ingredients and food processing. Zuidam NJ. and Nedovic VA.. Springer, NY., 31-100.
  • Wang, B., Siahaan, T. & Soltero, R. (2005). Drug Delivery: Principles and Applications, John Wiley & Sons.
  • Wang, G. (2005). Liposomes as drug delivery vehicles (pp. 411-434). John Wiley and Sons, Inc.
  • Wang, M., Wang, C., Gao, F. & Guo, M. (2018). Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt. Journal of Microencapsulation, 35 (5), 504-512.
  • Xiao, Z., Liu, W., Zhu, G., Zhou, R. & Niu, Y. (2014). A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. Journal of the Science of Food and Agriculture, 94 (8), 1482-1494.
  • Zhang, M., Tang, J., Mujumdar, A. S. & Wang, S. (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology, 17 (10), 524-534.
  • Zuidam, N. J. & Shimoni, E. (2010). Overview of microencapsulates for use in food products or processes and methods to make them. İn Zuidam NJ, Nedovic V (eds): Encapsulation technologies for active food ingredients and food processing, New York: ABD, Springer, pp. 3-29.
Toplam 126 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Veteriner Bilimleri
Bölüm Derleme
Yazarlar

Soner Tutun 0000-0002-6208-476X

Ozen Yurdakul 0000-0001-7680-015X

Yayımlanma Tarihi 31 Ağustos 2022
Kabul Tarihi 26 Ağustos 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 13 Sayı: 2

Kaynak Göster

APA Tutun, S., & Yurdakul, O. (2022). ENKAPSÜLASYON VE GIDA TEKNOLOJİSİNDE KULLANIMI. Veteriner Farmakoloji Ve Toksikoloji Derneği Bülteni, 13(2), 99-119. https://doi.org/10.38137/vftd.1096571