İnci CERİT, Aslı DEMİRER, Eda BÜLBÜL, Merve YAMAN, Şeyma Nur GÜNGÖR, Omca DEMİRKOL

Tiyoller ve Gıda Sektöründe Kullanımları

Yapılan çalışmalar gıdalara farklı amaçlar doğrultusunda eklenen sentetik katkı maddelerinin birçoğunun insan sağlığını olumsuz yönde etkilediğini ortaya koymaktadır. Bu sebeple, araştırmacılar hem sentetik katkı maddelerinin yerini alabilecek hem de çeşitli fonksiyonları ile sağlığı olumlu etkileyecek doğal katkı maddeleri üzerine yoğunlaşmıştır. Biyotiyoller, gıdalarda renk, tat ve aroma üzerinde etkileri bulunan aynı zamanda antioksidan ve koruyucu etkileriyle oksidatif hasarı engelleyerek kanser, Alzheimer, Parkinson, akciğer ve kalp hastalıklarının önlenmesinde çeşitli fonksiyonlara sahip olan bileşiklerdir. Bu derlemede, gıdaların tiyol içerikleri, fonksiyonları ve gıda sektöründe sentetik katkı maddelerinin yerine kullanım olanakları üzerine yapılmış çalışmalar bir araya getirilmiştir.

Thiols and Their Uses in the Food Industry

Studies have shown that many of the synthetic additives which are added to food for different purposes have negative impacts on human health. For this reason, researchers have focused on natural additives that can replace with synthetic ones and positively affect health through their various functions. Biothiols have effects on color, taste and aroma in foods. In addition, they possess various functions in the prevention of cancer, Alzheimer's, Parkinson's, lung and heart diseases by decreasing oxidative damage with their antioxidant and protective effects. In this review, the studies about thiol contents of food, their functions and the possibilities of using thiols in the food industry instead of synthetic additives have been brought together.

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