Seyhan İÇİER, Cansu GÜZELCAN, Şule HIDIR, Burcu KAPLAN TÜRKÖZ

POSTBİYOTİKLER VE GIDA ENDÜSTRİSİNDE KULLANIM ALANLARI

Probiyotiklerin gıda sektöründe kullanımı oldukça yaygındır, buna rağmen gıdalara canlı mikroorganizma eklenmesi ile ilgili teknolojik problemler ve sağlık riskleri ile ilgili tartışmalar devam etmektedir. Son yıllarda probiyotikler yerine postbiyotiklerin gıdalarda kullanımı ile ilgili çalışmalar hızla artmaktadır. Postbiyotikler, probiyotikler tarafından üretilen ekzopolisakkaritler, kısa zincirli yağ asitleri, enzimler, peptitler, bakteriyosinler, vitaminler, plazmalojenler, peptidoglikanlar gibi moleküllerdir. Gıdalara postbiyotiklerin eklenmesiyle, depolama sürecinde kalite özelliklerini kaybetmeyen uzun raf ömrüne sahip kaliteli ve hem gıda matriksi hem de tüketici üzerine belirgin olumlu etkilere sahip fonksiyonel gıdaların geliştirilmesine yönelik çalışmalar hız kazanmaktadır. Bu makalede postbiyotiklerin gıda formülasyonlarında kullanımına yönelik son yıllarda yapılan çalışmalar derlenmiştir. Lactobacillus suşlarından elde edilen postbiyotiklerin; farklı gıda ürünlerinde ve ayrıca ambalaj malzemelerinde antimikrobiyal ve antioksidan ajan olarak başarılı şekilde kullanıldığı anlaşılmaktadır. Postbiyotiklerin bu etkilerin yanısıra biyoaktif peptit içerikleri ile fonksiyonel gıda tasarımında ve gıda kontaminantlarının biyodönüşümü için kullanımları da güncel araştırma konularındandır.

Anahtar Kelimeler:

Postbiyotik, Gıda güvenliği, Antimikrobiyal

POSTBIOTICS AND THEIR USE IN FOOD INDUSTRY

The use of probiotics in the food industry is quite common, yet there are discussions on technological problems and health risks. Therefore use of postbiotics instead of probiotics in food products gained attention. Postbiotics are molecules secreted by probiotics; such as exopolysaccharides, short chain fatty acids, enzymes, peptides, bacteriocins, vitamins, plasmalogens, peptidoglycans. Studies on postbiotic added foods are increasing for the development of functional foods with longer shelf life, which do not lose their quality properties during storage, and which have significant positive effects on both the food matrix and the consumer. In this article, recent studies on the use of postbiotics in food formulations are reviewed. Studies show that postbiotics produced by Lactobacillus spp. are successfully used as antimicrobial and antioxidant agents in different food products and packaging materials. Furthermore, the use of postbiotics in functional food design and biotransformation of food contaminants are also current research topics.

Keywords:

Postbiotics, Food safety, Antimicrobial,

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