Özgür TARHAN, Vural GÖKMEN, Şebnem HARSA

Nanoteknolojinin Gıda Bilim ve Teknolojisi Alanındaki Uygulamaları

Nanobilim ve nanoteknoloji çağımızın en önemli araştırma ve uygulama alanlarından biri olarak hızla gelişmektedir. Başlıca, elektronik, bilgisayar, malzeme, tekstil ve ilaç sanayinde kullanımına yönelik çalışmaların yürütüldüğü bu teknolojinin, gıda ve ziraat alanlarında da çok çeşitli uygulamaları öngörülmektedir. Gıda işleme, yeni fonksiyonel ürünlerin geliştirilmesi, biyoaktif maddelerin taşınması ve kontrollü salınımı, patojenlerin tesbiti, yeni paketleme ürünlerinin geliştirilerek raf ömrünün uzatılması gibi uygulamalar nanoteknolojinin potansiyel gıda uygulamaları arasında yer almaktadır. Protein, karbonhidrat ve yağ kaynaklı nanoparçacıklarla, gıda ürünlerine içerik, tekstür, aroma anlamında istenilen özelliklerin kazandırılması sağlanabilecektir. Bu makalede; nanoteknolojinin gıda alanına uygulamaları üzerine yapılan araştırmalar ve öngörüler derlenmiştir. Bunun yanısıra gıda kaynaklı nanoparçacıklar, üretim ve karakterizasyon yöntemleri ve nanoteknoloji ürünü gıdaların güvenliğine ilişkin bilgilerde sunulan derlemede yer almaktadırlar.

Anahtar Kelimeler:

Nanoteknoloji, nanogıda, gıda bazlı nanoparçacıklar, gıda güvenliği

Applications of Nanaotechnology in Food Science and Technology (Turkish with English Abstract)

Nanoscience and nanotechnology is developing rapidly as being one of the most important research and application area. This technology has various applications primarily for electronic, computer, material, textile and drug industry, in beside of the potential food and agricultural applications. Food processing, development of novel functional foods, transport and controlled release of bioactive materials, detection of pathogens, and extension of shelf-life by the improvement of novel packaging materials are some of the potential food applications of nanotechnology. Protein, carbohydrate and lipid based nanostructures can provide desired properties to food products in the meaning of content, texture and flavor. In this article, the researches and the foresights related to the applications of nanotechnology in food systems are reviewed. Besides, some information for food grade nanoparticles, their production and characterization, and safety of food products produced by nanotechnology are involved.

Keywords:

Nanotechnology, nanofood, food-based nanoparticles, food safety,

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