Yıl: 2015 Cilt: 11 Sayı: 2 Sayfa Aralığı: 155 - 166 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler

Öz:
Probiyotik gıdaların vücudun dengesinin ve intestinal floranın doğal yapısının sürdürülmesi, patojenlerin gelişimine karşı direnç gösterme gibi sağlığa pek çok yararı bulunmaktadır. Probiyotik bakterilerin kullanıldığı fonksiyonel gıdalara karşı eğilim tüketicilerin bu gıdaların sağlığa olumlu etkilerinin fark etmeleri sebebiyle giderek artmaktadır. Probiyotiklerin bağırsak mikroflorasını patojenlere karşı koruma, bağışıklık sistemini güçlendirme, serum kolesterol seviyesini ve kan basıncını düşürme, antikarsinojenik etki gösterme, besin maddelerinden faydalanımın ve gıdaların besin değerinin artması gibi çok sayıda sağlığa faydası vardır. Günümüzde probiyotik bakteriler kullanılarak pek çok ürün üretimi gerçekleştirilmektedir. Probiyotiklerin sağlık üzerine olumlu etki gösterebilmesi için ürün tüketimi sırasında yeterli miktarda probiyotik bakterinin gıda ile birlikte vücuda alınması gerekmektedir. Ancak bazen probiyotik bakterilerin kullanıldığı gıdaların tüketimi sırasında vücuda yeterli dozda probiyotik alınamayabilmektedir. Çünkü ürün üretimi ve depolaması sırasında çeşitli faktörler probiyotik bakterilerin hayatta kalmalarını etkilemektedir. Gıdalarda probiyotik varlığı bazen ürün kalitesini ve duyusal özelliklerini olumsuz yönde etkileyebilmektedir. Son yıllarda ürün üretiminden son tüketiciye ulaşana kadar probiyotiklerin canlılıklarının sürdürülmesi için farklı gıdalarda çeşitli uygulamalar yapılmaktadır. Bu uygulamalardan en önemlisi çeşitli koruyucular ilavesiyle üretim ve depolama koşullarının değişimi yoluyla enkapsülasyon tekniği yardımıyla mikroorganizmaların korunmasıdır. Bu makalede probiyotiklerin sağlığa yararlı etkileri, gıdaların üretimi ve depolanmaları sırasında gıdalarda yaşayabilirliklerini etkileyen faktörler, üretim ve depolama sırasında canlılıklarını sürdürmelerine yardımcı olabilecek teknolojik uygulamalar incelenecektir
Anahtar Kelime:

Factors Effecting Probiotic Viability During Processing and Storage of Food

Öz:
Probiotic foods have several health benefits as they help maintain the human body balance and intestinal flora composition, and resist to pathogenic bacteria growth. The demand of probiotic functional foods is growing rapidly due to increased awareness of consumers about the impact of food on health. Probiotics provide a number of health benefits mainly through maintenance of normal intestinal microflora, protection against gastrointestinal pathogens, enhancement of the immune system, reduction of serum cholesterol level and blood pressure, anti-carcinogenic activity improved utilization of nutrients and improved nutritional value of food. During consumption of food, probiotics can't be taken to body sufficiently. Because in food production and storage, several factors can effect viability of probiotic microorganism. The presence of probiotics in food products may also adversely affect their quality and sensory properties. Several attempts have been made during the last few years to improve the viability of probiotics in different food products during their production until the time of consumption. The most important implementation is a microencapsulation technique and it enables to protect microorganism via several added preservatives. In this article, it will be examined that the effects of probiotics on human health, factors responsible for survival of probiotic microorganisms, and recent technological advances in maintaining their viability during processing and storage
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA AKAN E, KINIK Ö (2015). Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. , 155 - 166.
Chicago AKAN ECEM,KINIK Özer Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. (2015): 155 - 166.
MLA AKAN ECEM,KINIK Özer Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. , 2015, ss.155 - 166.
AMA AKAN E,KINIK Ö Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. . 2015; 155 - 166.
Vancouver AKAN E,KINIK Ö Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. . 2015; 155 - 166.
IEEE AKAN E,KINIK Ö "Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler." , ss.155 - 166, 2015.
ISNAD AKAN, ECEM - KINIK, Özer. "Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler". (2015), 155-166.
APA AKAN E, KINIK Ö (2015). Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, 11(2), 155 - 166.
Chicago AKAN ECEM,KINIK Özer Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. Celal Bayar Üniversitesi Fen Bilimleri Dergisi 11, no.2 (2015): 155 - 166.
MLA AKAN ECEM,KINIK Özer Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, vol.11, no.2, 2015, ss.155 - 166.
AMA AKAN E,KINIK Ö Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. Celal Bayar Üniversitesi Fen Bilimleri Dergisi. 2015; 11(2): 155 - 166.
Vancouver AKAN E,KINIK Ö Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler. Celal Bayar Üniversitesi Fen Bilimleri Dergisi. 2015; 11(2): 155 - 166.
IEEE AKAN E,KINIK Ö "Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler." Celal Bayar Üniversitesi Fen Bilimleri Dergisi, 11, ss.155 - 166, 2015.
ISNAD AKAN, ECEM - KINIK, Özer. "Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler". Celal Bayar Üniversitesi Fen Bilimleri Dergisi 11/2 (2015), 155-166.