Mikroenkapsülasyon ve Süt Teknolojisindeki Yeri

Mikroenkapsülasyon, sıvı veya gaz taneciklerin polimer kapsüller veya ince bir film tabakası ile kaplanarak korunmasıdır. Mikroenkapsülasyondaki amaç; kaplanan maddeyi çevre koşullarından korumak ve stabilitesini sağlamaktır. Sindirim sisteminden geçerken zarar görebilen bazı ilaç ve probiyotik mikroorganizmalar mikroenkapsüle edildiklerinde fizikokimyasal, kimyasal olaylardan ve çevrenin mekanik etkisinden zarar görmezler. Ayrıca bazı durumlarda enzim ve katalizörlerin de ortamda serbest bulunması istenmeyen bir durumdur. Mikroenkapsülasyon ile bu bileşenlerin açığa çıkması sınırlandırılabilir veya duruma göre daha hızlı açığa çıkmaları sağlanabilir. Püskürterek kurutma, püskürterek yatakta kurutma, püskürterek soğutma, püskürterek dondurma ve melt enjeksiyon gibi birçok enkapsülasyon tekniği vardır. Mikroenkapsülasyonun süt teknolojisinde önemli bir yeri bulunmaktadır. Özellikle peynir teknolojisinde tat ve aroma maddeleri için son derece önemlidir. Yapılan araştırmalarda enkapsüle enzim içeren peynirlerin tat, aroma ve tekstürel değerlerinin daha yüksek olduğu; hızlı ve aşırı proteolizin de önlendiği belirlenmiştir. Dondurmada ise laktik asit bakterileri üzerindeki olumsuz etkileri ortadan kaldırabilmek amacıyla laktobasiller tutuklanarak enkapsüle edilebilir ve böylece dondurmadaki canlı probiyotik sayısı arttırılabilir. Süt yağının ise mikroenkapsülasyon ile dayanıklılığının arttırılması ve dolayısıyla raf ömrünün uzatılması çalışmaları gerçekleştirilmiş; olumlu sonuçlar elde edilmiştir. Tereyağında da alternatif bir yöntem olan mikroenkapsülasyonla hem süt yağının hem de tereyağı aromasının bir kısmı enkapsüle edilebilir. Süt ve ürünlerinin demir yönünden zenginleştirilmesinde de mikroenkapsülasyon önemli bir tekniktir

Microencapsulation in Dairy Technology

Microencapsulation is a covering process of solid, liquid or gas particules with polymer capsules or a thin film layer to protect these molecules from environment conditions and provide the stability. Several bioactive components in food products such as fat, enzymes, vitamins and minerals, some probiotic microorganisms and medicine that may be damaged in gastrointestinal tract, could be protected with microencapsulation. Also, arise of enzyme and catalyzators, that are not desired to be free in environment, could be limited or could be fastened as occasions requires. It can be said that encapsulation was a process to entrap active agent within another substance. In encapsulation technology, numerous wall materials such as carbonhydrates, gums, milk fat, proteins and protein based components; celluloses (carboxymethylcellulose, methyl cellulose, ethyl cellulose, nitro cellulose, acetyl cellulose, cellulose acetate butyrate) are used. There are many encapsulation techniques such as spray-drying, spray-bed-drying, fluid-bed coating, spraychilling, spray-cooling, freeze-drying, extrusion, vacuum and melt injection. There is an important role of microencapsulation in dairy technology. In particularly, microencapsulation applications are very significant for flavour and aroma agents in cheese technology. It was reported that flavour, aroma and texture values of cheeses that include encapsulated enzyme was higher. Also it was seen that microencapsulation had prevented fast and extreme proteolysis in these chesses. In ice-cream, lactobacillus could be captured by encapsulation to remove the negative effects on lactic acid bacteria and so that alive probiotic microorganism count can be enhanced in ice cream. Studies about increasing resistance of milk fat and therefore prolonging the shelf life were done and positive results were found. Furthermore, it could be said that microencapsulation which is an alternative method in butter, both some aroma of milk fat and butter could be encapsulated. Also, microencapsulation is a significant technique for iron fortification in milk and milk products

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