Probiyotik mikroorganizmaların mikroenkapsülasyonu

ERGİNKAYA, Zerrin; Unal Turhan, Emel

Probiyotik mikroorganizmaların mikroenkapsülasyonu

EMEL ÜNAL TURHAN, (Çukurova Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Adana, Türkiye)

Zerrin ERGİNKAYA (Çukurova Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Adana, Türkiye)

GIDA

28 4

Yıl: 2010 Cilt: 35 Sayı: 4 Sayfa Aralığı: 297 - 304 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Probiyotik mikroorganizmaların mikroenkapsülasyonu

Öz:

Probiyotikler yeterli sayıda alındıklarında, konakçı sağlığı üzerinde olumlu etkiler gösteren canlı mikroorganizmalar olarak tanımlanmaktadır. Probiyotik mikroorganizmalardan beklenen yararlı etkinin görülmesi için üründe raf ömrü sonuna kadar belirli sayıda canlı mikroorganizmanın bulunması ve sindirim sisteminden etkilenmeden bağırsaklara geçmesi gerekmektedir. Probiyotik gıda üretiminde söz konusu mikroorganizmaların canlılığını korumada mikroenkapsülasyon tekniğinin, yeni yöntemlerden biri olduğu bildirilmiştir. Mikroenkapsülasyon işleminde kaplama yöntemi olarak çoğunlukla ekstrüzyon ve emülsiyon teknikleri kullanılmaktadır. Bu derlemede, probiyotik gıda üretiminde kullanılan mikroenkapsülasyon tekniklerinin yanı sıra mikroenkapsülasyonla ilgili geliştirilen alternatif yöntemler ve konu ile ilgili yapılan çalışmalar hakkında bilgi verilmeye çalışılmıştır.

Anahtar Kelime: probiyotikler teknikler hareketsizleştirme mikroenkapsülasyon

Konular: Gıda Bilimi ve Teknolojisi

Microencapsulation of Probiotic microorganisms

Öz:

Probiotics are defined as live microorganisms that have beneficial effects on their hosts when administered in adequate amounts. For having beneficial effects of probiotics, it is necessary that probiotic microorganisms maintain the adequate number of viable cells during the shelf life of the product as well as during the gastrointestinal (GI)-tract transit after consumption. It was reported that one of the new methods is microencapsulation technique to enhance the survival of microorganisms used in production of probiotic food. Mostly, techniques of extrusion and emulsion have been used as a microencapsulation method. In this review, it was informed about microencapsulation techniques used in food production, new alternative methods and some researches.

Anahtar Kelime: immobilization microencapsulation probiotics techniques

Konular: Gıda Bilimi ve Teknolojisi

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık

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APA	Unal Turhan E, ERGİNKAYA Z (2010). Probiyotik mikroorganizmaların mikroenkapsülasyonu. , 297 - 304.
Chicago	Unal Turhan Emel,ERGİNKAYA Zerrin Probiyotik mikroorganizmaların mikroenkapsülasyonu. (2010): 297 - 304.
MLA	Unal Turhan Emel,ERGİNKAYA Zerrin Probiyotik mikroorganizmaların mikroenkapsülasyonu. , 2010, ss.297 - 304.
AMA	Unal Turhan E,ERGİNKAYA Z Probiyotik mikroorganizmaların mikroenkapsülasyonu. . 2010; 297 - 304.
Vancouver	Unal Turhan E,ERGİNKAYA Z Probiyotik mikroorganizmaların mikroenkapsülasyonu. . 2010; 297 - 304.
IEEE	Unal Turhan E,ERGİNKAYA Z "Probiyotik mikroorganizmaların mikroenkapsülasyonu." , ss.297 - 304, 2010.
ISNAD	Unal Turhan, Emel - ERGİNKAYA, Zerrin. "Probiyotik mikroorganizmaların mikroenkapsülasyonu". (2010), 297-304.

APA	Unal Turhan E, ERGİNKAYA Z (2010). Probiyotik mikroorganizmaların mikroenkapsülasyonu. GIDA, 35(4), 297 - 304.
Chicago	Unal Turhan Emel,ERGİNKAYA Zerrin Probiyotik mikroorganizmaların mikroenkapsülasyonu. GIDA 35, no.4 (2010): 297 - 304.
MLA	Unal Turhan Emel,ERGİNKAYA Zerrin Probiyotik mikroorganizmaların mikroenkapsülasyonu. GIDA, vol.35, no.4, 2010, ss.297 - 304.
AMA	Unal Turhan E,ERGİNKAYA Z Probiyotik mikroorganizmaların mikroenkapsülasyonu. GIDA. 2010; 35(4): 297 - 304.
Vancouver	Unal Turhan E,ERGİNKAYA Z Probiyotik mikroorganizmaların mikroenkapsülasyonu. GIDA. 2010; 35(4): 297 - 304.
IEEE	Unal Turhan E,ERGİNKAYA Z "Probiyotik mikroorganizmaların mikroenkapsülasyonu." GIDA, 35, ss.297 - 304, 2010.
ISNAD	Unal Turhan, Emel - ERGİNKAYA, Zerrin. "Probiyotik mikroorganizmaların mikroenkapsülasyonu". GIDA 35/4 (2010), 297-304.