Nihal KANAT, Lütfiye YILMAZ ERSAN, Tülay ÖZCAN

Süt Ürünlerinin Zenginleştirilmesinde Kullanılan Baharatların Fonksiyonel Etkileri

Gıdalara tat ve aroma vermek amacı ile kullanılan baharatların aynı zamanda antimikrobiyal, antioksidan, antimutajenik, antienflamatuar ve bağışıklık düzenleyici gibi özelliklere sahip olduğu çeşitli çalışmalarda belirtilmiştir. Yapılan çalışmalar baharatların çok sayıda biyoaktif bileşen (fenolik bileşenler, karotenoidler gibi) içerdiğini göstermektedir. İçermiş oldukları biyoaktif bileşenler sayesinde baharatlar ilave edildikleri gıdaların raf ömrünün uzatılmasına ve oksidasyon reaksiyonlarına karşı korunmasına da katkı sağlamaktadır. Tüketicilerin doğal içeriğe sahip gıdalara karşı artan talebi baharatlara olan ilgiyi de arttırmakta ve süt ürünlerinde doğal bir ingredient olarak kullanılmalarına yönelik araştırmalar da önem kazanmaktadır. Bu derlemede, multifonksiyonel özellikli baharatların süt ve ürünlerindeki fonksiyonel etkileri üzerine bilgi verilmesi amaçlanmıştır.

Anahtar Kelimeler:

Baharatlar, süt ürünleri, fonksiyonel etki

Functional Effects of Spices Used in Fortification of Dairy Products

It has been stated in various studies that spices have been used to give flavor and aroma to foods also and have properties such as antimicrobial, antioxidant, antimutagenic, anti-inflammatory, and immunomodulatory. Studies show that spices have many bioactive components (such as phenolic compounds, carotenoids). Their bioactive components contribute to extending the shelf life and protecting against oxidation reactions of the foods. As the demand of consumers is increasing for natural foods, research on the use of spices as a natural ingredient in dairy products is gaining importance. In this review, it is aimed to give information on the functional effects of spices with multifunctional properties used in dairy and dairy products.

Keywords:

Dairy products, spices, functional effect,

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