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Fonksiyonel Süt Ürünlerinin Geliştirilmesinde Nutrasötik Bileşenler

Yıl 2018, Sayı: 20, 30 - 45, 02.08.2018

Saliha Karaman Tülay Özcan

Öz

Besleyici ve fizyolojik değerleri yüksek fonksiyonel süt ürünlerinin
geliştirilmesi son yıllarda yapılan çalışmaların odak noktalarını
oluşturmaktadır. Nutrasötik terimi ‘’beslenme’’
ve ‘’farmasötik’’ kelimelerinin birleşiminden oluşmaktadır. Nutrasötikler, insan
sağlığının korunması, normal metabolik işlevlerin sürdürülmesi ve
değiştirilmesinde önemli rol oynayan gıda veya gıdaların bir bölümünü ifade etmektedir.
Dünya nüfusunun artışı ve tüketici bilincindeki değişmeler nutrasötik pazarının
büyümesinin başlıca sebepleri arasında görülmektedir. Fonksiyonel süt
ürünlerinde kullanılan nutrasötik bileşenler diyet lifleri, prebiyotikler,
probiyotikler, doymamış yağ asitleri, antioksidanlar, fenolik bileşikler, mineral
maddeler ve diğer bitkisel/doğal gıdaların farklı tipleri olarak
sınıflandırılabilmektedir. Nutrasötikler ayrıca, kolestrol, diyabet, eklem
iltihabı, kemik erimesi, kalp-damar rahatsızlığı, kanser ve obezite gibi birçok
kronik hastalığa karşı koruyucu rol oynamaktadırlar.

Anahtar Kelimeler

Nutrasötik Fonksiyonel Süt Ürünü

Kaynakça

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  • Aggarwal, B.B., Kumar, A. and Bharti, A.C., 2003. Anticancer potential of curcumin: preclinical and clinical studies, Anticancer Research, 23 (1A): 363-398.
  • Agil, R. and Hosseinian, F., 2012. Dual functionality of triticale as a novel dietary source of prebiotics with antioxidant activity in fermented dairy products. Plant Foods for Human Nutritioni, 67(1): 88-93.
  • Ahmad, A., Munir, B., Abrar, M., Bashir, S., Adnan. M. and Tabassum, T., 2012. Perspective of β-glucan as functional ingredient for food industry. Journal of Nutrition and Food Sciences, 2: 133.
  • Alamprese, C., Foschino, R., Rossi, M., Pompei, C. and Corti, S., 2005. Effects of Lactobacillus rhamnosus CG addition in ice-cream. International Journal of Dairy Technology, 58(4): 200-206.
  • Alzate, A., Pérez-Conde M.C., Gutiérrez,A.M. and Cámara, C., 2010. Selenium-enriched fermented milk: A suitable dairy product to improve selenium intake in humans. International Dairy Journal, 20(11): 761-769.
  • Anderson, J.W., Baird, P., Davis, R.H., Ferreri, S., Knutdson, M., Koraym, A., Waters, V. and Williams, C.L., 2009. Health benefits of dietary fibre. Nutr Rev 67(4): 188–205.
  • Argento, A., Tiraferri, E. and Marzaloni, M., 2000. Oral anticoagulants and medicinal plants: an emerging interaction. Annali Italiani di Medicina Interna, 15 (2): 139-143.
  • Barat, A. and Ozcan, T., 2017. Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices. International Journal of Dairy Technology, doi:10.1111/1471-030712391.
  • Birketvedt, G.S., Shimshi, M., Erling, T. and Florholmen, J., 2005. Experiences with three different fiber supplements in weight reduction. Medical Science Monitor, 11(1): 15-18.
  • Buchner, H.C., Hengstler, P., Schindler, C. and Meier, G., 2002. N-3 polyunsaturated fatty acids in coronary heart disease—a meta analysis of randomized controlled trials. The American Journal of Medicine, 112(4): 298-304.
  • Casarotti, S.N. and Penna, A.L.B., 2015. Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours. International Dairy Journal, 41(1): 1-6.
  • Chan, G.C.F., Chan, W.K. and Sze, D.M.Y., 2009. The effects of β-glucan on human immune and cancer cells. Journal of Hematology and Oncology, 2(25): 1756-8722.
  • Chang, J., 2000. Medicinal herbs: drug or dietary supplements?. Biochemical Pharmacology, 59(3): 211-219.
  • Connor, W.E., 2000. Importance of n-3 fatty acids in health and disease. The American journal of clinical nutrition, 71(1): 171-175.
  • Cummings, J.H., 2001. The effect of dietary fiber on fecalweight and composition. In: Spiller G (ed) Dietary fiber in human nutrition. CRC Press, Boca Raton, pp 183-252.
  • Das, L., Bhaumik, E., Raychaudhuri, U. and Chakraborty, R., 2012. Role of nutraceuticals in human health . The Journal of Food Science and Technology, 49(2): 173-183.
  • Dillard, C.J. and German, J.B., 2000. Phytochemicals: nutraceuticals and human health. Journal of The Science of Food and Agriculture, 80(12): 1744-1756.
  • Diplock, A.T., Aggett, P.J., Ashwell, M., Borner, F., Fern, E.B. and Robertford, M.B., 1999. Scientific concepts of functional foods in Europe:concesdocument. British Journal of Nutrition, 81(1): 1-27.
  • Douglas, F.W., Rainey, N., Wong, N., Edmondson, L. and La Croix, D., 1981. Color, flavor, and iron bioavailability in iron-fortified chocolate milk. Journal of Dairy Science, 64(9): 1785-1793.
  • Dureja, H., Kaushik, D. and Kumar, V., 2003. Developments in nutraceuticals. Indian Journal of Pharmacology, 35(6): 363-372.
  • Duthie, G.G., Gardner, P.T. and Kyle, J.A.M., 2003. Plant polyphenols: are theythe new magic bullet?. Proceedings of the Nutrition Society, 62(3): 599-603.
  • Ernst, E., 2003. Complementary medicine: where is the evidence?. The Journal of Family Practice, 52(8): 630-634.
  • Escott-Stump, S. and Mahan, L.K., 2000. Krause’s food, nutrition and diet therapy, 10th edn. WB Saunders Company, Philadelphia, 553-559.
  • Garcia-Perez, F.J., Lario, Y., Fernandez-Lopez, J., Perez-Alvarez, J.A. and Sendra, E., 2005. Effect of orange fiber addition yogurt color during fermentation and cold storage. Color Research and Application, 30(6): 457-463.
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Yıl 2018, Sayı: 20, 30 - 45, 02.08.2018

Saliha Karaman Tülay Özcan

Öz

Kaynakça

  • Abuajah, C.I., Ogbonna, A.C. and Osuji, C.M., 2015. Functional components and medicinal properties of food: A review. Journal of Food Science and Technology, 52(5): 2522-2529.
  • Achanta, K., Aryana, K.J. and Boeneke, C.A., 2007. Fat free plain set yogurts fortified with various minerals. Food Science and Technology, 40(3): 424-429.
  • Aggarwal, B.B., Kumar, A. and Bharti, A.C., 2003. Anticancer potential of curcumin: preclinical and clinical studies, Anticancer Research, 23 (1A): 363-398.
  • Agil, R. and Hosseinian, F., 2012. Dual functionality of triticale as a novel dietary source of prebiotics with antioxidant activity in fermented dairy products. Plant Foods for Human Nutritioni, 67(1): 88-93.
  • Ahmad, A., Munir, B., Abrar, M., Bashir, S., Adnan. M. and Tabassum, T., 2012. Perspective of β-glucan as functional ingredient for food industry. Journal of Nutrition and Food Sciences, 2: 133.
  • Alamprese, C., Foschino, R., Rossi, M., Pompei, C. and Corti, S., 2005. Effects of Lactobacillus rhamnosus CG addition in ice-cream. International Journal of Dairy Technology, 58(4): 200-206.
  • Alzate, A., Pérez-Conde M.C., Gutiérrez,A.M. and Cámara, C., 2010. Selenium-enriched fermented milk: A suitable dairy product to improve selenium intake in humans. International Dairy Journal, 20(11): 761-769.
  • Anderson, J.W., Baird, P., Davis, R.H., Ferreri, S., Knutdson, M., Koraym, A., Waters, V. and Williams, C.L., 2009. Health benefits of dietary fibre. Nutr Rev 67(4): 188–205.
  • Argento, A., Tiraferri, E. and Marzaloni, M., 2000. Oral anticoagulants and medicinal plants: an emerging interaction. Annali Italiani di Medicina Interna, 15 (2): 139-143.
  • Barat, A. and Ozcan, T., 2017. Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices. International Journal of Dairy Technology, doi:10.1111/1471-030712391.
  • Birketvedt, G.S., Shimshi, M., Erling, T. and Florholmen, J., 2005. Experiences with three different fiber supplements in weight reduction. Medical Science Monitor, 11(1): 15-18.
  • Buchner, H.C., Hengstler, P., Schindler, C. and Meier, G., 2002. N-3 polyunsaturated fatty acids in coronary heart disease—a meta analysis of randomized controlled trials. The American Journal of Medicine, 112(4): 298-304.
  • Casarotti, S.N. and Penna, A.L.B., 2015. Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours. International Dairy Journal, 41(1): 1-6.
  • Chan, G.C.F., Chan, W.K. and Sze, D.M.Y., 2009. The effects of β-glucan on human immune and cancer cells. Journal of Hematology and Oncology, 2(25): 1756-8722.
  • Chang, J., 2000. Medicinal herbs: drug or dietary supplements?. Biochemical Pharmacology, 59(3): 211-219.
  • Connor, W.E., 2000. Importance of n-3 fatty acids in health and disease. The American journal of clinical nutrition, 71(1): 171-175.
  • Cummings, J.H., 2001. The effect of dietary fiber on fecalweight and composition. In: Spiller G (ed) Dietary fiber in human nutrition. CRC Press, Boca Raton, pp 183-252.
  • Das, L., Bhaumik, E., Raychaudhuri, U. and Chakraborty, R., 2012. Role of nutraceuticals in human health . The Journal of Food Science and Technology, 49(2): 173-183.
  • Dillard, C.J. and German, J.B., 2000. Phytochemicals: nutraceuticals and human health. Journal of The Science of Food and Agriculture, 80(12): 1744-1756.
  • Diplock, A.T., Aggett, P.J., Ashwell, M., Borner, F., Fern, E.B. and Robertford, M.B., 1999. Scientific concepts of functional foods in Europe:concesdocument. British Journal of Nutrition, 81(1): 1-27.
  • Douglas, F.W., Rainey, N., Wong, N., Edmondson, L. and La Croix, D., 1981. Color, flavor, and iron bioavailability in iron-fortified chocolate milk. Journal of Dairy Science, 64(9): 1785-1793.
  • Dureja, H., Kaushik, D. and Kumar, V., 2003. Developments in nutraceuticals. Indian Journal of Pharmacology, 35(6): 363-372.
  • Duthie, G.G., Gardner, P.T. and Kyle, J.A.M., 2003. Plant polyphenols: are theythe new magic bullet?. Proceedings of the Nutrition Society, 62(3): 599-603.
  • Ernst, E., 2003. Complementary medicine: where is the evidence?. The Journal of Family Practice, 52(8): 630-634.
  • Escott-Stump, S. and Mahan, L.K., 2000. Krause’s food, nutrition and diet therapy, 10th edn. WB Saunders Company, Philadelphia, 553-559.
  • Garcia-Perez, F.J., Lario, Y., Fernandez-Lopez, J., Perez-Alvarez, J.A. and Sendra, E., 2005. Effect of orange fiber addition yogurt color during fermentation and cold storage. Color Research and Application, 30(6): 457-463.
  • Gibson, G.R. and Roberfroid, M., 2008. Handbook of prebiotics: CRC Press, Taylor and Francis Group. 7-451.
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  • Kurtuldu, O. and Ozcan, T., 2017. Effect of β-glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp. Lactis strain Bb-12. The International Journal of Dairy Technology, doi:10.1111/1471-030712414.
  • Lairon, D., Arnault, N., Bertrais, S., Planells, R., Clero, E., Hercberg, S. and Boutron-Ruault, M.C., 2005. Dietary fiber intake and risk factors for cardiovascular disease in French adults. The American Journal of Clinical Nutrition, 82(6): 1185-1194.
  • Lambert, J.D., Hong, J., Yang, G., Liao, J. and Yang, C.S., 2005. Inhibition of carcinogenesis by polyphenols: evidence from laboratory investigations. The American Journal of Clinical Nutrition, 81(1): 284-291.
  • Lampe, J.W., 2003. Spicing up a vegetarian diet: chemopreventive effects of phytochemicals. The American Journal of Clinical Nutrition, 78(3): 579-583.
  • Lee, J., Koo, N. and Min, D.B., 2004. Reactive oxygen species, aging and antioxidative nutraceuticals. Institute of Food Technologists, 3(1): 21-33.
  • Lenoir-Wijnkoop, I., Sanders, M.E., Cabana, M.D., Caglar, E., Corthier, G., Rayes, N., Sherman, P.M. and Timmerman, H.M., 2007. Probiotic and prebiotic influence beyond the intestinal tract. Nutrition Reviews, 65(11): 469-89.
  • Liu, S., Stampfer, M.J., Hu, F.B., Giovannucci, E., Rimm, E., Manson, J.E., Hennekens, C.H. and Willett, W.C., 1999. Whole-grain consumption and risk of coronary heart disease: results from the Nurses’ Health study. The American Journal of Clinical Nutrition, 70(3): 412-419.
  • Lobo, V., Patil, A., Phatak, A. and Chandra, N., 2010. Free radicals, antioxidants and functional foods: impact on human health. Pharmacognosy Reviews, 4(1): 18-26.
  • Malik, A., 2008. The potentials of Nutraceuticals. Pharmainfo.net 6 Metchinkoff E (1907) The prolongation of life. Putmans Sons, New York, 151-183.
  • Mandal, S., Yadav, S., Yadav, S. and Nema, R.K., 2009. Antioxidants: a review. Journal of Chemical and Pharmaceutical Research, 1(1): 102-104.
  • Marlett, J.A., McBurney, M.I. and Slavin, J.L., 2002. Position of the American Dietetic Association: Health Implications of Dietary Fiber. Journal of the American Dietetic Association, 102(7): 993-1000.
  • Martín-Diana, A.B., Janer,C., Peláez C. and Requena, T., 2004 . Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks. Journal of the Science of Food and Agriculture, 84(12): 1599-1605.
  • Meydani, M., 2000. Effect of functional food ingredients: vitamin E modulation of cardiovascular diseases and immune status in the elderly. The American Journal of Clinical Nutrition, 71(6): 1665-1668.
  • Monsen, E.R., 2000. Dietary reference intakes for the antioxidant nutrients vitamin C, vitamin E, selenium, and carotenoids. Journal of the American Dietetic Association, 100(6): 637-640.
  • Montonen, J., Knekt, P., Jarvinen, R., Aromaa, A. and Reunanen, A., 2003. Whole-grain and fiber intake and the incidence of type 2 diabetes. The American Journal of Clinical Nutrition, 77(3): 622-629.
  • Murano, P.S., 2003. Phytochemicals and phytonutrients in understanding. Food science and Technology. Wadsworth, Bemont, 51-56.
  • Najgebauer-Lejko, D., 2014. Original paper: effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science and Technology, 94(4): 327-339.
  • Nemets, B., Stahl, Z. and Bemaker, R.H., 2002. Addition of omega-3 fatty acid to maintenance medication treatment for recurrent unipolar depressive disorder. The American Journal of Psychiatry, 159(3): 477-479.
  • Nielsen, N.S., Klein, A. and Jacobsen, C., 2009. Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt. European Journal of Lipid Science and Technology, 111(4): 337-345.
  • Ocak, E. and Kose, Ş., 2010. The effects of fortifying milk with of Cu, Fe and Zn minerals on the production and texture of yoghurt. Journal of Food Agriculture and Environment, 8(2): 122–125.
  • Ozcan, T., Yilmaz-Ersan, L., Akpinar-Bayizit, A., Sahin, O.I. and Aydinol, P., 2010. Viability of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum BB-12 in rice pudding. Mljekarstvo (Dairy), 60 (2): 135-144.
  • Ozcan, T., Yilmaz-Ersan, L., Akpinar-Bayizit, A. And Delikanli, B., 2017. Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill). Journal of Food Processing and Preservation, 41: 5
  • Packer, L., Weber, S.U. and Rimbach, G., 2001. Molecular aspects of alpha-tocotrienol antioxidant action and cell signalling. The Journal of nutrition, 131(2): 369-373.
  • Pandey, M., Verma, R.K. and Saraf, S.A., 2010. Nutraceuticals: New era of medicine and health. Asian Journal of Pharmaceutical and Clinical Research, 3(1): 11-15.
  • Parker, R.S., 2000. Phytochemicals: carotenoids. In: Francis FJ (ed) Wiley encyclopedia of food science and technology, vol 3, 2nd edn. Wiley, New York, pp 909-915.
  • Petruzziello, L., Iacopini, F., Bulajic, M., Shah, S. and Costamagna, G., 2006. Review article: uncomplicated diverticular disease of the colon. Alimentary Pharmacology and Therapeutics, 23(10): 1379-1391.
  • Prantera, C. and Scribano M.L.,2009. Antibiotics and probiotics in inflammatory bowel disease: why, when, and how. Current Opinion in Gastroenterology, 25(4): 329-333.
  • Pravst, I., 2012. Functional Foods in Europe: A Focus on Health Claims. In: B. Valdez (Ed.), Scientific, Health and Social Aspects of the Food Industry.
  • Roberfroid, M.B., 2000. Prebiotics and probiotics: are they functional foods?. The American journal of Clinical Nutrition, 71(6): 1682-1687.
  • Santana, L., Soares, L.S. and Delfino N.D.C., 2014. Petit-Suisse Cheese Production with Addition of Probiotic Lactobacillus casei. Food and Nutrition Sciences, 5(18): 1756-1764.
  • Santo, A.P.E., Cartolano, N. S., Silva, T.F., Soares, F.A.S.M., Gioielli, L. A., Perego,P., Converti, A. and Oliveira, M. N., 2012. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, 154(3): 135-144.
  • Scalbert, A., Johnson, I.T. and Saltmarsh, M., 2005. Polyphenols: antioxidants and beyond. The American journal of Clinical Nutrition, 81(1): 215-217.
  • Schrezenmeir, J. And Vrese, M., 2001. Probiotics, prebiotics, and synbiotics approaching a definition. The American Journal of Clinical Nutrition, 73(2): 316-364.
  • Sendra, E., Kuri, V., Fernández-López, J., Sayas-Barberá, E., Navarro, C. and Pérez-Alvarez, J.A., 2010. Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. Food Science and Technology, 43(4): 708-714.
  • Shibamoto, T., Kanazawa, K. and Shahidi, F., 2008. Funct. Food Health, ACS Symposium. p. 993. ISBN 978-0-8412-6982-8.
  • Soccol, C.R., Sauza Vandenberghe, L.P. and Spier, M.R., Pedroni Medeiros A.B., Yamaguishi, C.T., Padney, A., Thomaz-Soccol, V., Lindner, J.D.D., 2010. The Potential of Probiotics: A Review. Food Technology and Biotechnology, 48(4): 413-34.
  • Sołowiej, B., Glibowski, P., Muszyński, S., Wydrych, J., Gawron, A. and Jeliński, T., 2015. The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Food Hydrocolloids, 44(1): 1-11.
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  • Stahl, W. And Sies, H., 2003. Antioxidant activity of carotenoids. Molecular Aspects of Medicine, 24(6): 345-351.
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  • Stranges, S., Marshall, J.R., Trevisan, M., Natarajan, R., Donahue, R.P., Combs, G.F., Farinaro, E., Clark, C.L. and Reid, M.E., 2006. Effects of selenium supplementation on cardiovascular disease incidence and mortality: secondary analyses in a randomized clinical trial. American Journal of Epidemiology, 163(8): 694-699.
  • Suvarna, V.C. and Boby, V.U., 2005. Probiotics in human health: a current assessment. Current Science, 88(11): 1744-1748.
  • Tinggi, U., 2007. Selenium: its role as antioxidant in human health. Environmental Health and Preventive Medicine, 13(2): 102-108.
  • Trevisanato, S.I. and Kim, Y.I., 2000. Tea and health. Nutrition Reviews, 58(1): 1-10.
  • Tuohy, K.M., Rouzaud, G.C.M., Bruck, W.M. and Gibson, G.R., 2005. Modulation of the human gut microflora towards improved health using prebiotics-assessment of efficacy. Current Pharmaceutical Design, 11(1): 75-90.
  • Watzl, B., Girrbach, S. and Roller, M., 2005. Inulin, oligofructose and immunomodulation. British Journal of Nutrition, 93(1): 49-55.
  • Whelton, S.P., Hyre, A.D., Pedersen, B., Yi, Y., Whelton, P.K. and He, J., 2005. Effect of dietary fiber intake on blood pressure: a metaanalysis of randomized, controlled clinical trials. Journal of Hypertension, 23(3): 475-481.
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  • Woyengo, T.A., Ramprasath, V.R. and Jones, P.J.H., 2009. Anticancer effects of phytosterols. European Journal of Clinical Nutrition, 63(7): 813-820.
  • Yang, C.S., Landau, J.M., Huang, M.T. and Newmark, H.L., 2001. Inhibition of carcinogenesis by dietary polyphenolic compounds. Annual Review of Nutrition, 21(1): 381-406.
  • Yilmaz-Ersan, L., Ozcan, T., Akpinar-Bayizit, A., Turan, M.A. and Taskin, M.B., 2017. Probiotic Cream. Viability of probiotic bacteria and chemical characterization. Journal of Food Processing and Preservation, 41(1): 1-9.
Toplam 100 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Saliha Karaman Bu kişi benim

Tülay Özcan

Yayımlanma Tarihi 2 Ağustos 2018
Yayımlandığı Sayı Yıl 2018 Sayı: 20

Kaynak Göster

APA Karaman, S., & Özcan, T. (2018). Fonksiyonel Süt Ürünlerinin Geliştirilmesinde Nutrasötik Bileşenler. Gıda Ve Yem Bilimi Teknolojisi Dergisi(20), 30-45.
 Kapak Resmi İndir