SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ

Aslı Yıldırım; Mustafa Duran; Mehmet Koç

doi:10.15237/gida.GD18023

Derleme

SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ

Yıl 2018, Cilt: 43 Sayı: 3, 512 - 522, 18.05.2018

Aslı Yıldırım Mustafa Duran Mehmet Koç

https://doi.org/10.15237/gida.GD18023

Cited By: 3

Öz

Gıdaların yapısında bulunan temel bileşenlerden biri
olan su, gıdanın kalite özellikleri ve genel kabul edilebilirliği üzerinde son
derece etkilidir. Ancak gıdanın yapısını ve depolama stabilitesini etkileyen
fiziksel, kimyasal, mikrobiyolojik ve enzimatik reaksiyonlar göz önüne
alındığında gıdanın yapısında yer alan su miktarından çok su aktivitesi (a_w)
ifadesi önem kazanmaktadır. Pek çok gıdanın yapısında yer alan fenolik
bileşikler başta olmak üzere, terpen ve terpenoidler ile alkoloidler gibi
biyoaktif bileşenler su aktivitesinden etkilenmektedirler. Kurutma ve dondurma
gibi prosesler ile ortama şeker veya tuz ilavesi gibi uygulamalarla suyun
moleküler mobilitesi azaltılarak raf ömrü arttırılmaktadır. Su aktivitesinin
yüksek olması özellikle fenolik bileşikler gibi biyoaktif bileşenlerin depolama
stabilitelerini olumsuz yönde etkilemektedir. Enkapsülasyon teknolojisi ile
gıda maddesi bir kaplama materyali ile immobilize edilmekte ve su aktivitesi
düşürülerek biyoaktif bileşenlerin depolama stabiliteleri arttırılmaktadır. Bu
derlemede gıdaların yapısında yer alan bazı biyoaktif bileşenler üzerine a_w’nin
etkileri ile ilgili bilgi verilmiştir.

Anahtar Kelimeler

enkapsülasyon, Biyoaktif bileşenler, su aktivitesi

Kaynakça

Agrawal, A. (2013). Scope of betalains as a food colorant. Int J Adv Sci Tech Res, 3(3): 22-36.
Aizpurua-Olaizola, O., Navarro, P., Vallejo, A., Olivares, M., Etxebarria, N., Usobiaga, A. (2016). Microencapsulation and storage stability of polyphenols from Vitis vinifera grape wastes. Food Chem, 190: 614-621.
Bell, L. N. (2007). Moisture effects on food’s chemical stability. Water activity in foods. Fundamentals and applications, Blackwell Publishing and the Institute of Food Technologists, Iowa, USA, ISBN: 978-0-813-82408-6.
Castagnini, J.M., Betoret,N., Betoret, E., Fito, P. (2015). Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT-Food Sci and Technol, 64(2): 1289-1296.
Çam, M., İçyer, N.C., Erdoğan, F. (2014). Pomegranate peel phenolics: microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Sci and Technol, 55(1): 117-123.
Bruijn, J., Rivas, F., Rodriguez, Y., Loyola, C., Flores, A., Melin, P., Borquez, R. (2016). Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries. J Food Process Pres, 40(5): 1104-1115.
Galmarini, M.V., Maury, C., Mehinagic, E., Sanchez, V., Baeza, R.I., Mignot, S., Zamora, V.C., Chirife, J. (2013). Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder. Food and Bioproc Techn, 6(12): 3585-3595.
Golbach, J.L., Ricke, S.C., O'Bryan, C.A., Crandall, P.G. (2014). Riboflavin in Nutrition, Food Processing, and Analysis-A Review. J Food Res, 3(6), 23-35.
Guiamba, I. R., Svanberg, U., & Ahrné, L. (2015). Effect of infrared blanching on enzyme activity and retention of β‐carotene and vitamin C in dried mango. Journal of Food Sci, 80(6): 1235-1242.
Hernández-Herrero, J.A., Frutos, M.J. (2015). Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices. Food chem, 173: 495-500.
Hiatt, A.N., Taylor, L.S., Mauer, L.J. (2010). Influence of simultaneous variations in temperature and relative humidity on chemical stability of two vitamin C forms and implications for shelf life models. J Agric Food Chem (58): 3532-3540.
Jiménez, N., Bohuon, P., Dornier, M., Bonazzi, C., Pérez, A.M., Vaillant, F. (2012). Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100-140°C). Food Res Int, 47(1): 106-115.
Kamiloğlu, S., Pasli, A.A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. J Funct Food, 13: 1-10.
Khazaei, K.M., Jafari, S.M., Ghorbani, M., Kakhki, A.H. (2014). Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color. Carbohyd polym, 105: 57-62.
Kumar, S. S., & Giridhar, P. (2016). Stabilization of bioactive betalain pigment from fruits of Basella rubra L. through maltodextrin encapsulation. Madridge. J Food Tech, 1(1): 66-70.
Lagos, J.B., Vargas, F.C., de Oliveira, T.G., da Aparecida Makishi, G.L., do Amaral Sobral, P.J. (2015). Recent patents on the application of bioactive compounds in food: a short review. Curr Opin Food Sci, 5: 1-7.
Laine, P., Kylli, P., Heinonen, M., Jouppila, K. (2008). Storage stability of microencapsulated cloudberry (Rubus chamaemorus) phenolics. J Agr Food Chem, 56 (23): 11251-11261.
Lavelli, V., Scarafoni, A. (2012). Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract. J Food Eng, 110(2): 225-231.
Lee, S.H., Labuza, T.P. (1975). Destruction of ascorbic acid as a function of water activity. J Food Sci, 40(2): 370-373.
Leong, H.Y., Show, P.L., Lim, M.H., Ooi, C.W., Ling, T.C. (2017). Natural red pigments from plants and their health benefits: A review. Food Reviews International, 1-20, DOI:10.1080/87559129.2017.1326935.
Lewicki, P.P. (2004). Water as the determinant of food engineering properties. A review. J Food Eng, 61(4): 483-495.
Li, N., Taylor, L.S., Mauer, L.J. (2011). Degradation kinetics of catechins in green tea powder: effects of temperature and relative humidity. J Agr and Food Chem, 59(11): 6082-6090.
Li, R., Roos, Y.H., Miao, S. (2016). Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization. Food Res Int, 86: 147-155.
Maqsood, S., Omer, I., Eldin, A.K. (2015). Quality attributes, moisture sorption isotherm, phenolic content and antioxidative activities of tomato (Lycopersicon esculentum L.) as influenced by method of drying. J Food Sci Technol, 52(11): 7059-7069.
McClements, D.J. (2015). Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems. Adv Colloid Interface Sci, 219: 27-53.
Madureira, A.R., Gomes, A., Pintado, M. (2014). Functional Dairy Ingredients. Dairy Microbiology and Biochemistry: Recent Developments, CRC Press, UK, ISBN: 9781482235029.
Maqsood, S., Benjakul, S., Abushelaibi, A., Alam, A. (2014). Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review. Compr Rev Food Sci F, 13(6): 1125-1140.
Maltini, E., Torreggiani, D., Venir, E., Bertolo, G. (2003). Water activity and the preservation of plant foods. Food Chem, 82(1): 79-86.
Maisuthisakul, P., Gordon, M.H. (2014). Characterization and storage stability of the extract of Thai mango (Mangifera indica Linn. Cultivar Chok-Anan) seed kernels. J Food Sci Technol, 51(8): 1453-1462.
Mishra, P., Brahma, A., Seth, D. (2017). Physicochemical, functionality and storage stability of hog plum (Spondia pinnata) juice powder produced by spray drying. J Food Sci Technol, 54(5): 1052-1061.
Mosquera, L.H., Moraga, G., Martínez-Navarrete, N. (2012). Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Food Res Int, 47(2), 201-206.
Nedovic, V., Kalusevic, A., Manojlovic, V., Levic, S., Bugarski, B. (2011). An overview of encapsulation technologies for food applications. Procedia Food Sci, 1: 1806-1815.
Oliviero, T., Verkerk, R., Dekker, M. (2012). Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica). Food Chem, 132(4): 2037-2045.
Oliviero, T., Verkerk, R., Van Boekel, M.A.J.S., Dekker, M. (2014). Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica). Food Chem, 163: 197-201.
Pérez-Ramírez, I.F., Castaño-Tostado, E., Ramírez-de León, J.A., Rocha-Guzmán, N.E., Reynoso-Camacho, R. (2015). Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage. Food Chem, 172: 885-892.
Rascón, M.P., Beristain, C.I., García, H.S., Salgado, M.A. (2011). Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and soy protein isolate as wall materials. LWT-Food Sci Technol, 44(2): 549-557.
Reque, P.M., Steffens, R.S., Jablonski, A., Flôres, S.H., Rios, A.D.O., de Jong, E.V. (2014). Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity. J Food Compos Anal, 33(1): 111-116.
Rijo, P., Falé, P.L., Serralheiro, M.L., Simões, M.F., Gomes, A., Reis, C. (2014). Optimization of medicinal plant extraction methods and their encapsulation through extrusion technology. Measurement, 58: 249-255.
Rocha-Parla, D.F., Lanari, M.C., Zamora, M.C., Chirife, J. (2016). Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT-Food Sci Technol, 70: 162-170.
Rockland, L.B., Stewart, G.F. (Eds.). (2013). Water activity: influences on food quality. Academic Press, London, UK, ISBN: 9781483219851.
Sagis, L.M.C. (2015). Microencapsulation and microspheres for food applications. Sagis, L.M.C. (chef ed.) Academic Press, Netherlands, ISBN: 978-0-12-800350-3.
Sawalha, H., den Adel, R., Venema, P., Bot, A., Flöter, E., van der Linden, E. (2012). Organogel-emulsions with mixtures of β-sitosterol and γ-oryzanol: influence of water activity and type of oil phase on gelling capability. J Agr Food Chem, 60(13): 3462-3470.
Singh, B., Sharma, R.A. (2015). Plant terpenes: defense responses, phylogenetic analysis, regulation and clinical applications. 3 Biotech, 5(2), 129-151.
Slade, L., Levine, H., Reid, D.S. (1991). Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit Rev Food Sci, 30(2-3): 115-360.
Soottitantawat, A., Yoshii, H., Furuta, T., Ohgawara, M., Forssell, P., Partanen, R., Linko, P. (2004). Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. J Agr Food Chem, 52(5): 1269-1276.
Stojanovic,R., Belscak-Cvitanovic, A., Manojlovic, V., Komes, D., Nedovic, V., Bugarski, B. (2012). Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. J Sci Food Agr, 92: 685-696.
Tolve, R., Condelli, N., Can, A., Tchuenbou-Magaia, F.L. (2017). Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application. Food Bioprocess Technol, 1-12, DOI: 10.1007/s11947-017-1990-4.
Tonon, R.V., Brabet, C., Hubinger, M.D. (2010). Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Res Int, 43(3): 907-914.
Xiao, J., Kai, G., Yamamoto, K., Chen, X. (2013). Advance in dietary polyphenols as α-glucosidases inhibitors: a review on structure-activity relationship aspect. Crit Rev Food Sci Nutr, 53(8): 818-836.
Zhao, G., Zhang, R., Zhang, M. (2016). Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products. Int J Food Sci Tech, 52(1): 3-12.

THE EFFECT OF WATER ACTIVITY AND DIFFERENT DRYING SYSTEMS ON THE STABILITY OF BIOACTIVE COMPOUNDS

Yıl 2018, Cilt: 43 Sayı: 3, 512 - 522, 18.05.2018

Aslı Yıldırım Mustafa Duran Mehmet Koç

https://doi.org/10.15237/gida.GD18023

Cited By: 3

Öz

Water, attributed as a major
component of many foodstuffs, is considerably influential on quality
characteristics and overall acceptability of foodstuffs. However, considering
the physical, chemical, microbiological and enzymatic reactions that affect the
structure and storage stability of a food, the term water activity (a_w)
becomes crucial instead of water content of the foodstuff. Many phenolic
compounds, including terpenes and terpenoids and alkaloids are mainly affected
by a_w. Different approaches, including freezing and drying processes
and the addition of sugar or salt, are applied to reduce the molecular mobility
and thus to increase shelf life. High a_w lead to a poor storage
stability of bioactive compounds such as phenolics. Using encapsulation
technology, the foodstuff is immobilized within a coating material and the
storage stability of the bioactive components is increased by reducing a_w.
In this review, general information is provided about the effects of a_w
on food bioactive components stability.

Anahtar Kelimeler

Bioactive compounds, encapsulation, water activity

Kaynakça

Agrawal, A. (2013). Scope of betalains as a food colorant. Int J Adv Sci Tech Res, 3(3): 22-36.
Aizpurua-Olaizola, O., Navarro, P., Vallejo, A., Olivares, M., Etxebarria, N., Usobiaga, A. (2016). Microencapsulation and storage stability of polyphenols from Vitis vinifera grape wastes. Food Chem, 190: 614-621.
Bell, L. N. (2007). Moisture effects on food’s chemical stability. Water activity in foods. Fundamentals and applications, Blackwell Publishing and the Institute of Food Technologists, Iowa, USA, ISBN: 978-0-813-82408-6.
Castagnini, J.M., Betoret,N., Betoret, E., Fito, P. (2015). Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT-Food Sci and Technol, 64(2): 1289-1296.
Çam, M., İçyer, N.C., Erdoğan, F. (2014). Pomegranate peel phenolics: microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Sci and Technol, 55(1): 117-123.
Bruijn, J., Rivas, F., Rodriguez, Y., Loyola, C., Flores, A., Melin, P., Borquez, R. (2016). Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries. J Food Process Pres, 40(5): 1104-1115.
Galmarini, M.V., Maury, C., Mehinagic, E., Sanchez, V., Baeza, R.I., Mignot, S., Zamora, V.C., Chirife, J. (2013). Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder. Food and Bioproc Techn, 6(12): 3585-3595.
Golbach, J.L., Ricke, S.C., O'Bryan, C.A., Crandall, P.G. (2014). Riboflavin in Nutrition, Food Processing, and Analysis-A Review. J Food Res, 3(6), 23-35.
Guiamba, I. R., Svanberg, U., & Ahrné, L. (2015). Effect of infrared blanching on enzyme activity and retention of β‐carotene and vitamin C in dried mango. Journal of Food Sci, 80(6): 1235-1242.
Hernández-Herrero, J.A., Frutos, M.J. (2015). Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices. Food chem, 173: 495-500.
Hiatt, A.N., Taylor, L.S., Mauer, L.J. (2010). Influence of simultaneous variations in temperature and relative humidity on chemical stability of two vitamin C forms and implications for shelf life models. J Agric Food Chem (58): 3532-3540.
Jiménez, N., Bohuon, P., Dornier, M., Bonazzi, C., Pérez, A.M., Vaillant, F. (2012). Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100-140°C). Food Res Int, 47(1): 106-115.
Kamiloğlu, S., Pasli, A.A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. J Funct Food, 13: 1-10.
Khazaei, K.M., Jafari, S.M., Ghorbani, M., Kakhki, A.H. (2014). Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color. Carbohyd polym, 105: 57-62.
Kumar, S. S., & Giridhar, P. (2016). Stabilization of bioactive betalain pigment from fruits of Basella rubra L. through maltodextrin encapsulation. Madridge. J Food Tech, 1(1): 66-70.
Lagos, J.B., Vargas, F.C., de Oliveira, T.G., da Aparecida Makishi, G.L., do Amaral Sobral, P.J. (2015). Recent patents on the application of bioactive compounds in food: a short review. Curr Opin Food Sci, 5: 1-7.
Laine, P., Kylli, P., Heinonen, M., Jouppila, K. (2008). Storage stability of microencapsulated cloudberry (Rubus chamaemorus) phenolics. J Agr Food Chem, 56 (23): 11251-11261.
Lavelli, V., Scarafoni, A. (2012). Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract. J Food Eng, 110(2): 225-231.
Lee, S.H., Labuza, T.P. (1975). Destruction of ascorbic acid as a function of water activity. J Food Sci, 40(2): 370-373.
Leong, H.Y., Show, P.L., Lim, M.H., Ooi, C.W., Ling, T.C. (2017). Natural red pigments from plants and their health benefits: A review. Food Reviews International, 1-20, DOI:10.1080/87559129.2017.1326935.
Lewicki, P.P. (2004). Water as the determinant of food engineering properties. A review. J Food Eng, 61(4): 483-495.
Li, N., Taylor, L.S., Mauer, L.J. (2011). Degradation kinetics of catechins in green tea powder: effects of temperature and relative humidity. J Agr and Food Chem, 59(11): 6082-6090.
Li, R., Roos, Y.H., Miao, S. (2016). Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization. Food Res Int, 86: 147-155.
Maqsood, S., Omer, I., Eldin, A.K. (2015). Quality attributes, moisture sorption isotherm, phenolic content and antioxidative activities of tomato (Lycopersicon esculentum L.) as influenced by method of drying. J Food Sci Technol, 52(11): 7059-7069.
McClements, D.J. (2015). Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems. Adv Colloid Interface Sci, 219: 27-53.
Madureira, A.R., Gomes, A., Pintado, M. (2014). Functional Dairy Ingredients. Dairy Microbiology and Biochemistry: Recent Developments, CRC Press, UK, ISBN: 9781482235029.
Maqsood, S., Benjakul, S., Abushelaibi, A., Alam, A. (2014). Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review. Compr Rev Food Sci F, 13(6): 1125-1140.
Maltini, E., Torreggiani, D., Venir, E., Bertolo, G. (2003). Water activity and the preservation of plant foods. Food Chem, 82(1): 79-86.
Maisuthisakul, P., Gordon, M.H. (2014). Characterization and storage stability of the extract of Thai mango (Mangifera indica Linn. Cultivar Chok-Anan) seed kernels. J Food Sci Technol, 51(8): 1453-1462.
Mishra, P., Brahma, A., Seth, D. (2017). Physicochemical, functionality and storage stability of hog plum (Spondia pinnata) juice powder produced by spray drying. J Food Sci Technol, 54(5): 1052-1061.
Mosquera, L.H., Moraga, G., Martínez-Navarrete, N. (2012). Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Food Res Int, 47(2), 201-206.
Nedovic, V., Kalusevic, A., Manojlovic, V., Levic, S., Bugarski, B. (2011). An overview of encapsulation technologies for food applications. Procedia Food Sci, 1: 1806-1815.
Oliviero, T., Verkerk, R., Dekker, M. (2012). Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica). Food Chem, 132(4): 2037-2045.
Oliviero, T., Verkerk, R., Van Boekel, M.A.J.S., Dekker, M. (2014). Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica). Food Chem, 163: 197-201.
Pérez-Ramírez, I.F., Castaño-Tostado, E., Ramírez-de León, J.A., Rocha-Guzmán, N.E., Reynoso-Camacho, R. (2015). Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage. Food Chem, 172: 885-892.
Rascón, M.P., Beristain, C.I., García, H.S., Salgado, M.A. (2011). Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and soy protein isolate as wall materials. LWT-Food Sci Technol, 44(2): 549-557.
Reque, P.M., Steffens, R.S., Jablonski, A., Flôres, S.H., Rios, A.D.O., de Jong, E.V. (2014). Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity. J Food Compos Anal, 33(1): 111-116.
Rijo, P., Falé, P.L., Serralheiro, M.L., Simões, M.F., Gomes, A., Reis, C. (2014). Optimization of medicinal plant extraction methods and their encapsulation through extrusion technology. Measurement, 58: 249-255.
Rocha-Parla, D.F., Lanari, M.C., Zamora, M.C., Chirife, J. (2016). Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT-Food Sci Technol, 70: 162-170.
Rockland, L.B., Stewart, G.F. (Eds.). (2013). Water activity: influences on food quality. Academic Press, London, UK, ISBN: 9781483219851.
Sagis, L.M.C. (2015). Microencapsulation and microspheres for food applications. Sagis, L.M.C. (chef ed.) Academic Press, Netherlands, ISBN: 978-0-12-800350-3.
Sawalha, H., den Adel, R., Venema, P., Bot, A., Flöter, E., van der Linden, E. (2012). Organogel-emulsions with mixtures of β-sitosterol and γ-oryzanol: influence of water activity and type of oil phase on gelling capability. J Agr Food Chem, 60(13): 3462-3470.
Singh, B., Sharma, R.A. (2015). Plant terpenes: defense responses, phylogenetic analysis, regulation and clinical applications. 3 Biotech, 5(2), 129-151.
Slade, L., Levine, H., Reid, D.S. (1991). Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit Rev Food Sci, 30(2-3): 115-360.
Soottitantawat, A., Yoshii, H., Furuta, T., Ohgawara, M., Forssell, P., Partanen, R., Linko, P. (2004). Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. J Agr Food Chem, 52(5): 1269-1276.
Stojanovic,R., Belscak-Cvitanovic, A., Manojlovic, V., Komes, D., Nedovic, V., Bugarski, B. (2012). Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. J Sci Food Agr, 92: 685-696.
Tolve, R., Condelli, N., Can, A., Tchuenbou-Magaia, F.L. (2017). Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application. Food Bioprocess Technol, 1-12, DOI: 10.1007/s11947-017-1990-4.
Tonon, R.V., Brabet, C., Hubinger, M.D. (2010). Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Res Int, 43(3): 907-914.
Xiao, J., Kai, G., Yamamoto, K., Chen, X. (2013). Advance in dietary polyphenols as α-glucosidases inhibitors: a review on structure-activity relationship aspect. Crit Rev Food Sci Nutr, 53(8): 818-836.
Zhao, G., Zhang, R., Zhang, M. (2016). Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products. Int J Food Sci Tech, 52(1): 3-12.

Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Bölüm	Makaleler
Yazarlar	Aslı Yıldırım Bu kişi benim Mustafa Duran Bu kişi benim Mehmet Koç
Yayımlanma Tarihi	18 Mayıs 2018
Yayımlandığı Sayı	Yıl 2018 Cilt: 43 Sayı: 3

Kaynak Göster

APA	Yıldırım, A., Duran, M., & Koç, M. (2018). SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ. Gıda, 43(3), 512-522. https://doi.org/10.15237/gida.GD18023
AMA	Yıldırım A, Duran M, Koç M. SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ. GIDA. Mayıs 2018;43(3):512-522. doi:10.15237/gida.GD18023
Chicago	Yıldırım, Aslı, Mustafa Duran, ve Mehmet Koç. “SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ”. Gıda 43, sy. 3 (Mayıs 2018): 512-22. https://doi.org/10.15237/gida.GD18023.
EndNote	Yıldırım A, Duran M, Koç M (01 Mayıs 2018) SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ. Gıda 43 3 512–522.
IEEE	A. Yıldırım, M. Duran, ve M. Koç, “SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ”, GIDA, c. 43, sy. 3, ss. 512–522, 2018, doi: 10.15237/gida.GD18023.
ISNAD	Yıldırım, Aslı vd. “SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ”. Gıda 43/3 (Mayıs 2018), 512-522. https://doi.org/10.15237/gida.GD18023.
JAMA	Yıldırım A, Duran M, Koç M. SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ. GIDA. 2018;43:512–522.
MLA	Yıldırım, Aslı vd. “SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ”. Gıda, c. 43, sy. 3, 2018, ss. 512-2, doi:10.15237/gida.GD18023.
Vancouver	Yıldırım A, Duran M, Koç M. SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ. GIDA. 2018;43(3):512-2.