Probiyotik Mikroorganizmaların Mikroenkapsülasyonu

Probiyotikler yeterli sayıda alındıklarında, konakçı sağlığı üzerinde olumlu etkiler gösteren canlı mikroorganizmalar olarak tanımlanmaktadır. Probiyotik mikroorganizmalardan beklenen yararlı etkinin görülmesi için üründe raf ömrü sonuna kadar belirli sayıda canlı mikroorganizmanın bulunması ve sindirim sisteminden etkilenmeden bağırsaklara geçmesi gerekmektedir. Probiyotik gıda üretiminde söz konusu mikroorganizmaların canlılığını korumada mikroenkapsülasyon tekniğinin, yeni yöntemlerden biri olduğu bildirilmiştir. Mikroenkapsülasyon işleminde kaplama yöntemi olarak çoğunlukla ekstrüzyon ve emülsiyon teknikleri kullanılmaktadır. Bu derlemede, probiyotik gıda üretiminde kullanılan mikroenkapsülasyon tekniklerinin yanı sıra mikroenkapsülasyonla ilgili geliştirilen alternatif yöntemler ve konu ile ilgili yapılan çalışmalar hakkında bilgi verilmeye çalışılmıştır.

Anahtar Kelimeler:

Mikroenkapsülasyon, probiyotik, immobilizasyon, kaplama yöntemleri

Microencapsulation of Probiotic Microorganisms (Turkish with English Abstract)

Probiotics are defined as live microorganisms that have beneficial effects on their hosts when administered in adequate amounts. For having beneficial effects of probiotics, it is necessary that probiotic microorganisms maintain the adequate number of viable cells during the shelf life of the product as well as during the gastrointestinal (GI)-tract transit after consumption. It was reported that one of the new methods is microencapsulation technique to enhance the survival of microorganisms used in production of probiotic food. Mostly, techniques of extrusion and emulsion have been used as a microencapsulation method. In this review, it was informed about microencapsulation techniques used in food production, new alternative methods and some researches.

Keywords:

Microencapsulation, probiotic, immobilization, microencapsulation methods,

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