Yıl 2017, Cilt 15, Sayı 4, Sayfalar 416 - 425 2017-12-24

Gıda Endüstrisinde Aroma Mikroenkapsülasyonu
Aroma Microencapsulation in Food Industry

Zeynep Atak [1] , Mehmet Koç [2] , Figen Kaymak-Ertekin [3]

375 375

Tüketici tercihlerini büyük ölçüde etkileyen ve ekonomik açıdan değerli olan aromalar, gıda endüstrisinde önemli bir yer tutmaktadır. Hassas ve uçucu olan bu değerli bileşenler, monomerler veya polimerler gibi kaplama materyallerinden oluşan kabuk ya da matrislerle enkapsüle edilebilmektedir. Oda sıcaklığında genellikle sıvı halde olan aroma bileşenlerinin enkapsülasyonu ile toz formda ürün elde edilirken, çevresel etkenlerden koruma ve raf ömründe artış gibi avantajlar sağlanabilmektedir. Aromaların enkapsülasyonunda püskürterek kurutma, püskürterek soğutma, ekstrüzyon, dondurarak kurutma, koaservasyon ve moleküler hapsetme gibi teknolojiler kullanılmaktadır. Bu derlemede, gıda endüstrisinde kullanılan aromaların çeşitli teknolojilerle enkapsülasyonu ile ilgili olarak yapılan çalışmalar incelenmiştir.

Aroma, which has a great influence on consumer preferences and economic value, has an important place in food industry. These volatile and sensitive valuable components can be encapsulated with shells or matrices of coating materials such as monomers or polymers. The encapsulation of aroma components, which are usually liquid at room temperatures, can provide advantages such as protection from environmental factors and increased shelf life when the product is in a powder form. Techniques such as spray drying, spray cooling, extrusion, freeze drying, coacervation and molecular inclusion are used in the encapsulation of aroma components. In this study, studies on the encapsulation of aroma components with various technologies used in food industry are reviewed.

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Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Derleme Makaleler
Yazarlar

Orcid: 0000-0003-1173-8126
Yazar: Zeynep Atak (Sorumlu Yazar)

Orcid: 0000-0002-7295-7640
Yazar: Mehmet Koç

Orcid: 0000-0001-5042-3659
Yazar: Figen Kaymak-Ertekin

Bibtex @derleme { akademik-gida370270, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {416 - 425}, doi = {10.24323/akademik-gida.370270}, title = {Gıda Endüstrisinde Aroma Mikroenkapsülasyonu}, key = {cite}, author = {Atak, Zeynep and Koç, Mehmet and Kaymak-Ertekin, Figen} }
APA Atak, Z , Koç, M , Kaymak-Ertekin, F . (2017). Gıda Endüstrisinde Aroma Mikroenkapsülasyonu. Akademik Gıda, 15 (4), 416-425. DOI: 10.24323/akademik-gida.370270
MLA Atak, Z , Koç, M , Kaymak-Ertekin, F . "Gıda Endüstrisinde Aroma Mikroenkapsülasyonu". Akademik Gıda 15 (2017): 416-425 <http://dergipark.gov.tr/akademik-gida/issue/33245/370270>
Chicago Atak, Z , Koç, M , Kaymak-Ertekin, F . "Gıda Endüstrisinde Aroma Mikroenkapsülasyonu". Akademik Gıda 15 (2017): 416-425
RIS TY - JOUR T1 - Gıda Endüstrisinde Aroma Mikroenkapsülasyonu AU - Zeynep Atak , Mehmet Koç , Figen Kaymak-Ertekin Y1 - 2017 PY - 2017 N1 - doi: 10.24323/akademik-gida.370270 DO - 10.24323/akademik-gida.370270 T2 - Akademik Gıda JF - Journal JO - JOR SP - 416 EP - 425 VL - 15 IS - 4 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.370270 UR - http://dx.doi.org/10.24323/akademik-gida.370270 Y2 - 2017 ER -
EndNote %0 Akademik Gıda Gıda Endüstrisinde Aroma Mikroenkapsülasyonu %A Zeynep Atak , Mehmet Koç , Figen Kaymak-Ertekin %T Gıda Endüstrisinde Aroma Mikroenkapsülasyonu %D 2017 %J Akademik Gıda %P 1304-7582-2148-015X %V 15 %N 4 %R doi: 10.24323/akademik-gida.370270 %U 10.24323/akademik-gida.370270
ISNAD Atak, Zeynep , Koç, Mehmet , Kaymak-Ertekin, Figen . "Gıda Endüstrisinde Aroma Mikroenkapsülasyonu". Akademik Gıda 15 / 4 (Aralık 2017): 416-425. http://dx.doi.org/10.24323/akademik-gida.370270