FRENK ÜZÜMLERİNİN GIDA SANAYİİNDE DEĞERLENDİRME OLANAKLARI

Diyetin bir parçası olarak, bazı meyvelerin tüketimi önemli derecede uzun vadeli fizyolojik etkilere sahiptir. Farklı meyve türleri içinde, üzümsü meyveler biyoaktif özellikleri nedeniyle büyük öneme sahiptir. Son yıllarda araştırmalar antimutajenik, antienflamatuar ve antikarsinojenik etkilerinden dolayı üzümsü meyveler üzerinde yoğunlaşmıştır. Yüksek miktarda biyoaktif bileşik ve antioksidan içeriğe sahip frenk üzümleri antosiyaninler, flavonlar ve diğer polifenolik bileşiklerin önemli kaynağı olan üzümsü meyvelerden biridir. Sadece mevsiminde sınırlı bir sürede tüketilen bu meyvelerin kullanım olanaklarının arttırılması gerekmektedir. Bu amaçla, frenk üzümleri, sağlık açısından faydaları yüksek nutrasötik ve gıda uygulamaları için katma değerli ürünlerin geliştirilmesinde fırsatlar sunmaktadır. Bu meyvelerden elde edilen ekstraktlar, konsantre ve mikro enkapsüle toz şeklinde kullanılabilmektedir. Özellikle yüksek antioksidan içeriği nedeniyle fonksiyonel gıda formülasyonlarına katılabileceği ve doğal bir gıda katkı maddesi olarak kullanılabileceği düşünülmektedir. Bu çalışmada; Frenk üzümünün önemi, fonksiyonel özellikleri ve ekstraktlarının gıda sanayinde kullanım olanakları ile ilgili yapılan çalışmalar derlenmiştir

ASSESSMENT OF THE POSSIBILITY OF CURRANTS IN FOOD INDUSTRY

ASSESSMENT OF THE POSSIBILITY OF CURRANTS IN FOOD INDUSTRY As a part of a diet, consumption of certain fruits may have noticeable long–term physiological effects. Among different fruit species, berries have attracted a great attention for their bioactive properties. In recent years scientific interest has been focused on berries because of preventive effects in humans for a number of diseases through certain anti-mutagenic, anti-inflammatory and anti-carcinogenic activities. Currants which has high content of bioactive compounds and anti-oxidant properties are one of the important source of flavonoids, especially anthocyanins, flavonols and other polyphenolic compounds. Usage possibilities of these fruits consumed only in a limited season should be increased. For this purpose currants offer opportunities for development of value–added products for nutraceutical and food applications to enhance health benefits. Extracts obtained from these fruits can be used as concentrated and microencapsulated powder. Particularly, it is considered that currant fruits could be used in formulations of functional foods and also as a natural food additive because of high content of antioxidant. In this research, studies related to importance of the currants, its functional properties and usage possibilities of extracts in food sector were compiled

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