Su Ürünlerı Muhafasazında Postbiyotikler
Özet
Gıda bozulmasının ve gıda güvenliğinin sağlanması için işleme endüstrilerinde sentetik ve doğal koruyucular yaygın olarak kullanılmaktadır. Balıkların raf ömrünü uzatmak için genellikle sodyum benzoatlar, sodyum nitrit, bütillenmiş hidroksianisol (BHA) ve bütillenmiş hidroksitoluen (BHT) gibi çeşitli sentetik koruyucular kullanılmaktadır. Ancak, bu sentetik koruyucuların sağlık üzerinde olumsuz etkilerinden dolayı, tüketicilerin taze, minimum düzeyde işlenmiş ve doğal koruyucu içeren ürünlere karşı talepleri artmaktadır. Postbiyotik olarak ifade edilen Probiyotik bakteriler tarafından üretilen antimikrobiyal maddeler gıda güvenliği için son derece önemli olup, gıdalarda patojenlerin çoğalmasını engelleyerek tüketicilerin sağlığını iyileştirebilmektedir. Postbiyotikler, toksik olmamaları, kolay taşınmaları, depolama maliyetlerinin düşük olması ve uzun raf ömürlerinin yanı sıra kolesterol düşürücü ve antiproliferatif özellikleri nedeniyle ticari kullanımlar için oldukça uygundur. Mikroorganizmalardan elde edilen postbiyotikler, balık ve balık ürünlerinin bozulmasına karşı çeşitli koruma kapasiteleri sergilemektedir. Postbiyotiklerin gıdalarda biyojen amin, pestisitler ve mikotoksinler gibi kimyasal kirleticileri yok etme potansiyeline sahip olduğu bildirilmektedir. Bu derlemede, postbiyotikler, üretimi, özellikleri ve su ürünleri muhafazasında kullanım potansiyelleri açıklanacaktır.
Referanslar
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Referanslar
Sharma S. Food preservatives and their harmful effects. International journal of scientific and research publications. 2015;5(4): 1–2. https://doi.org/10.3389/fnut.2019.00029.
Nikravan L, Zamanpour S, Noori SMA. Postbiotics: an innovative approach to increase shelf life and quality of foods. Nutrition & Food Science. 2024;54(1): 192–206. https://doi.org/10.1108/NFS-06-2023-0138.
Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, et al. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature reviews Gastroenterology & hepatology. 2014;11(8): 506–514.
O’Toole PW, Marchesi JR, Hill C. Next-generation probiotics: the spectrum from probiotics to live biotherapeutics. Nature microbiology. 2017;2(5): 1–6. https://doi.org/10.1038/nmicrobiol.2017.57.
Nataraj BH, Ali SA, Behare PV, Yadav H. Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods. Microbial Cell Factories. 2020;19(1): 168. https://doi.org/10.1186/s12934-020-01426-w.
Piqué i Clusella N, Berlanga Herranz M, Miñana i Galbis D. Health Benefits of Heat-Killed (Tyndallized) Probiotics: An Overview. International Journal of Molecular Sciences, 2019, vol. 20, num. 10, p. 2534. 2019; https://doi.org/10.3390/ijms20102534.
Mishra B, Mishra AK, Mohanta YK, Yadavalli R, Agrawal DC, Reddy HP, et al. Postbiotics: the new horizons of microbial functional bioactive compounds in food preservation and security. Food Production, Processing and Nutrition. 2024;6(1): 28. https://doi.org/10.1186/s43014-023-00200-w.
Pilevar Z, Hosseini H, Beikzadeh S, Khanniri E, Alizadeh AM. Application of bacteriocins in meat and meat products: An update. Current Nutrition & Food Science. 2020;16(2): 120–133. https://doi.org/10.2174/1573401314666181001115605.
Novotni D, Gänzle M, Rocha JM. Composition and activity of microbiota in sourdough and their effect on bread quality and safety. Trends in wheat and bread making. 2021; 129–172. https://doi.org/10.1016/B978-0-12-821048-2.00005-2.
Rathod NB, Nirmal NP, Pagarkar A, Özogul F, Rocha JM. Antimicrobial impacts of microbial metabolites on the preservation of fish and fishery products: A review with current knowledge. Microorganisms. 2022;10(4): 773. https://doi.org/10.3390/microorganisms10040773.
Vajiha Banu HM, Sumithra P, Mohamed Mahroop Raja M, Swedha A. Postbiotic Food Packaging Based on Organic Acids. In: Dharumadurai D (ed.) Postbiotics. New York, NY: Springer US; 2024. p. 373–379. https://doi.org/10.1007/978-1-0716-3421-9_51.
Hosseini SA, Abbasi A, Sabahi S, Khani N. Application of postbiotics produced by lactic acid bacteria in the development of active food packaging. Biointerface Res Appl Chem. 2021;12: 6164–6183. https://doi.org/10.33263/BRIAC125.61646183.
Homayouni-Rad A, Fathi-Zavoshti H, Douroud N, Shahbazi N, Abbasi A. Evaluating the role of postbiotics as a new generation of probiotics in health and diseases. Journal of Ardabil University of Medical Sciences. 2020;19(4): 381–399.
Foo HL, Loh TC, Abdul Mutalib NE, Rahim RA. The myth and therapeutic potentials of postbiotics. Microbiome and Metabolome in Diagnosis, Therapy, and Other Strategic Applications: Academic Press,. 2019; 201–208.
Moradi M, Molaei R, Guimarães JT. A review on preparation and chemical analysis of postbiotics from lactic acid bacteria. Enzyme and Microbial Technology. 2021;143: 109722. https://doi.org/10.1016/j.enzmictec.2020.109722.
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