Yıl 2018, Cilt 4, Sayı 3, Sayfalar 202 - 212 2018-04-01

ENCAPSULATION OF FOOD MATERIALS WITH SPRAY COOLING METHOD
GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU

Emine Varhan [1] , Mehmet Koç [2]

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Encapsulation of food materials with spray cooling has been a remarkable technology in recent years and is especially used for encapsulating heat and water sensitive active materials. The spray cooling method comprises the dispersion of the active material into the coating material or materials, the atomization of the mixture and the solidification stages. In the food industry, aromas, vitamins, oils and probiotics can be encapsulated by using spray cooling method. Waxes, hydrogenated oils, fatty acids and, proteins and carbohydrates that are good at forming gels at low temperatures are used as coating materials in the encapsulation process by spray cooling. The type and mixing ratio of coating materials are the most important features that determine the encapsulation efficiency in spray cooling as well as in other encapsulation methods. Aromas, vitamins, minerals, oils and prebiotics are mostly encapsulated in the studies where spray cooling method is used. In these studies, the effect of coating material type and ratio on encapsulation efficiency and/or the storage stability of active material have been investigated. In this review study, usability of spray cooling method in encapsulation process and the scope of the studies carried out in the literature have been evaluated.      

Sprey soğutma yöntemi ile gıda bileşenlerinin enkapsülasyonu son yıllarda dikkat çeken bir teknoloji olup, özellikle ısıya ve suya duyarlı aktif maddelerin kaplanmasında kullanılmaktadır. Sprey soğutma yöntemi, aktif maddenin kaplama materyali veya materyalleri içerisine dispersiyonu, bu karışımın atomizasyonu ve katılaştırma aşamalarından oluşmaktadır. Sprey soğutma yöntemi ile enkapsülasyon işleminde mumlar, hidrojenize yağlar, yağ asitleri ve düşük sıcaklıklarda jel oluşturma özelliği iyi olan protein ve karbonhidratlar kaplama materyalleri olarak kullanılmaktadır. Kaplama materyallerinin tipi ve karışım oranı diğer enkapsülasyon yöntemlerinde olduğu gibi sprey soğutma yönteminde de enkapsülasyon etkinliğini belirleyen önemli özelliklerdir. Sprey soğutma yönteminin kullanıldığı çalışmalarda genellikle aromalar, vitaminler, mineraller, yağlar ve probiyotikler enkapsüle edilmiştir. Bu çalışmalarda kullanılan kaplama materyallerinin çeşidinin ve oranının enkapsülasyon etkinliği üzerine etkisi ve/veya depolama süresince enkapsüle edilen aktif maddenin stabilitesi incelenmiştir. Bu derleme çalışmasında, sprey soğutma yönteminin enkapsülasyon işleminde kullanılabilirliği ve literatürde gerçekleştirilen çalışmaların kapsamları detaylı olarak değerlendirilmiştir.

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Birincil Dil tr
Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-3246-928X
Yazar: Emine Varhan
E-posta: mehmet197@gmail.com
Kurum: Adnan Menderes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Aydın
Ülke: Turkey


Orcid: 0000-0002-7295-7640
Yazar: Mehmet Koç (Sorumlu Yazar)
E-posta: mehmetkoc@adu.edu.tr
Kurum: Adnan Menderes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Aydın
Ülke: Turkey


Bibtex @derleme { jfhs335606, journal = {FOOD and HEALTH}, issn = {}, address = {ScientificWebJournals}, year = {2018}, volume = {4}, pages = {202 - 212}, doi = {}, title = {GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU}, key = {cite}, author = {Koç, Mehmet and Varhan, Emine} }
APA Varhan, E , Koç, M . (2018). GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU. FOOD and HEALTH, 4 (3), 202-212. Retrieved from http://jfhs.scientificwebjournals.com/issue/35993/335606
MLA Varhan, E , Koç, M . "GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU". FOOD and HEALTH 4 (2018): 202-212 <http://jfhs.scientificwebjournals.com/issue/35993/335606>
Chicago Varhan, E , Koç, M . "GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU". FOOD and HEALTH 4 (2018): 202-212
RIS TY - JOUR T1 - GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU AU - Emine Varhan , Mehmet Koç Y1 - 2018 PY - 2018 N1 - DO - T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 202 EP - 212 VL - 4 IS - 3 SN - -2602-2834 M3 - UR - Y2 - 2018 ER -
EndNote %0 FOOD and HEALTH GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU %A Emine Varhan , Mehmet Koç %T GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU %D 2018 %J FOOD and HEALTH %P -2602-2834 %V 4 %N 3 %R %U