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YAĞ ASİTLERİNİN MONO- VE DİLİSERİTLERİNİN ÜRETİMİ, KULLANIMI, SAĞLIĞI ETKİSİ VE ANALİZİ ÜZERİNE BİR DEĞERLENDİRME

Yıl 2019, Cilt: 1 Sayı: 1, 40 - 47, 12.11.2019

Öz

Mono- ve digliseritler (M- ve DG), hem hidrofobik
(yağ asitleri ile) hem de hidrofilik (-OH grubu ile) uçları içeren, iyonik
olmayan moleküllerdir. Bitkisel yağlar ve hayvansal yağlar monogliseritler ve
digliseritler için doğal kaynaklar olsa da, bunlar doğrudan esterifikasyon veya
transesterifikasyon işlemleriyle sentetik veya enzimatik olarak
üretilebilirler. Dengeleyici ve yumuşatıcı özellikleri, biyobozunurluk, güvenli
kullanım ve tatta ve bazen de kokudaki kararsızlık nedeniyle, özellikle gıda,
kozmetik, ilaç, tekstil ve plastik endüstrilerinde emülsifiye edici moleküller
olarak değerlendirilirler. Avrupa Birliği (AB), yağ asitlerinin mono ve
gliseritlerini gıda katkı maddesi olarak tanımlamıştır ve E471 olarak
kodlamıştır. Gıda katkı maddeleri hem fonksiyonel özellikleri
geliştirmekte, hem de üretim, depolama ve tüketim sırasında gıda maddelerini
stabilize etmektedir. FDA ve WHO, M- ve DG’ nin güvenli olduğunu ve tüketimde
sınırlama olmadığını belirtirken, M- ve DG 'in 12 haftalık bebeklerin tüketimi
için uygunluğu henüz açıklığa kavuşturulamamıştır. Bu çalışma,
tüketicilerin yağ asitlerinin mono ve digliseritlerinin gıda katkı maddesi
olarak kullanımı konusundaki endişeleri nedeniyle hazırlanmıştır. Bu çalışmanın
amacı, yağ asitlerinin mono ve digliseritlerinin gıda katkı maddesi olarak
kullanımıyla ilgili olarak tüketicilerin sağlık endişeleri ve ayrıca Müslüman
tüketicilerin helal gıda endişelerinin değerlendirilmesidir.

Kaynakça

  • Code of Federal Regulation (CFR). (2018). Title 21: Food and Drugs. Chapter I: Food and Drug Administration Department of Health and Human Services. Substructure B: Food for Human Consumption. Part184: Direct Food Substructure Affirmed as Generally Recognized as Safe. Subpart B: Listing of Specific Substances Affirmed as GRAS. Sec: 184.1505 Mono- and diglicerides. Volume 3.https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1505
  • De, B.K. (2006). Comparison of bio- and autocatalytic esterification of oils using mono- and diglycerides. JAOCS.83:5.
  • Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. 17:25‐39.
  • Early, R. (2012). Dairy products and milk-based food ingredients. In:Natural Food Additives, Ingredients and Flavorings. Ed: Baines, D. and Seal, R. Woodhead Publishing Series in Food Science, Technology and Nutrition. Pages: 417-445.
  • EFSA. (2017). Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives. Scientific Opinion. Adopted: 26 September 2017. doi: 10.2903/j.efsa.2017.5045.
  • Fehily, A.M. (2016). Nutrition: Soy-based foods. In: Encyclopedia of Food Grains. Ed: Wrigkey, C.W., Corke, H., Seetharaman, K. And Faubion, J. Pages:17-23. Pressed by: Acedemic Press.
  • Foubert, I., Vanhoutte, B. and Dewettinck,K. (2004). Temperature and concentration dependent effect of partial glycerides on milk fat crystallization. Eur. J. Lipid Sci. Technol. 106: 531-539.
  • Fureby, A.M., Adlercreutz, P. and Mattiasson, B. (1996). Glyceride Synthesis in a Solvent-Free System. JAOCS.73: 1489-1495.
  • Halmos, E.P., Mack, A. and Gibson, P.R. (2019). Review article: emulsifiers in the food supply and implications for gastrointestinal disease. Aliment Pharmacol Ther. 49:41-50.Indrasti, D., Man, Y.B.C., Chin, S.T., Mustafa, S., Hashim, D.M. and Manaf, M.A. (2010).
  • Regiospecific Analysis of Mono- and Diglycerides in Glycerolysis Products by GC 3 GC-TOF-MS. J Am Oil Chem Soc. 87:1255-1262.
  • Jannin, V., Rodier, J.D. and Musakhanian, J. (2014). Polyoxylglycerides and glycerides: Effects of manufacturing parameters on API stability, excipient functionality and processing. International Journal of Pharmaceutics. 466:109-121.
  • Kantekin-Erdoğan M.N., Ketenoglu, O. and Tekin, A. (2019). Effect of monoglyceride content on emulsion stability and rheology of mayonnaise. J Food Sci Technol 56(1): 443-450.
  • Kayacıer, A. and Singh, R.K. (2003). Effect of mono- and diglyceride addition on baked tortilla chips and their storage properties. Journal of Food Processing Preservation. 27:1-8.
  • Krüger, R.L., Valerio, A., Balen, M., Ninow, J.L., Oliveira, J.V., Oliveira, D., and Corazza, M.L. (2010). Improvement of mono and diacylglycerol production via enzymatic glycerolysis in tert-butanol system. Eur. J. Lipid Sci. Technol. 112:921-927.
  • Kwon, D.Y., Song, H.N. and Yoon, S.H. (1996). Synthesis of Medium-Chain Glycerides by Lipase in Organic Solvent. JAOCS. 73: 11. LaFountaine, Gao, J.P. and Williams III, R.O. (2016). Lipid Based Formulations. In: Formulating Poorly Water Soluble Drugs. Chapter 7, Pages: 295-327. Ed: Williams III, R.O., Watts, A.B. and Miller, D.A., Published by Springer, Cham.
  • Leonardis, A. D., Macciola, V. , Niro, S., Nag, A., and Panfili, G. (2017). Limits and potentials of African red palm oils purchased from European ethnic food stores. Eur Food Res Technol. 243: 1239-1248.
  • Mahungu, S. M., and Arzt, W. E. (2002) “Emulsifiers.” Food Additives. Ed. A. Larry. Branen, P. Michael Davidson, S. Salminen, and J. H. Thorngate. New York: Marcel Dekker, Pg 710
  • Pike, O.A. and O’Keefe, S. (2017). Fat Chracterization. Chapter:23.Pages:407-429. Ed. Nielsen, S. Food Analysis, Food Science Text Series, Springer International Publishing.
  • Saltmarsh, M. (2015). Recent trends in the use of food additives in the United Kingdom. J Sci Food Agric. 95: 649-652.
  • Singh, A. K. and Mukhopadhyay, M. (2016). Enzymatic synthesis of mono- and diglyceride using lipase from Candida rugosa ımmobilized onto cellulose acetate-coated Fe2O3 nanoparticles. Arab J Sci Eng. 41:2553-2561.
  • Thompkinson, D.K. and Kharb, S. (2007). Aspects of infant food formulation. Comprehensive Reviews in Food Science And Food Safety. 6

A REVIEW ON: PRODUCTION, USAGE, HEALTH EFFECT AND ANALYSIS OF MONO- and DIGLYCERIDES OF FATTY ACIDS

Yıl 2019, Cilt: 1 Sayı: 1, 40 - 47, 12.11.2019

Öz

Mono- and diglycerides (M- and DG) are nonionic molecules containing both hydrophobic (with fatty acids) and hydrophilic (with -OH group) sides.While plant oils and animal fats are the natural sources for mono- and di-glycerides, they can be produced by either synthetically or enzymatically via direct esterification or transesterification processes. Because of stabilizing and conditioning properties, biodegradability, safe usage, and inertness in taste and odor, they are evaluated as emulsifying molecules mainly in food, cosmetic, pharmaceutical, textile and plastic industries. European Union (EU) defined mono- and di- glycerides of fatty acids as food additive and called as E471.  The additives both improve functional properties and stabilize the foodstuff during production, storage and consumption. FDA and WHO indicate the additives as safe and no limitation on consumption while suitability of M- and DG for infants under the age of 12 weeks is not cleared yet. This study was prepared due to consumer concerns about the use of mono- and diglycerides of fatty acids as food additives. The aim of this study is the health concerns of consumers and also halal food concerns of Muslim consumers, regarding the use of mono- and diglycerides of fatty acids as food additives.

Kaynakça

  • Code of Federal Regulation (CFR). (2018). Title 21: Food and Drugs. Chapter I: Food and Drug Administration Department of Health and Human Services. Substructure B: Food for Human Consumption. Part184: Direct Food Substructure Affirmed as Generally Recognized as Safe. Subpart B: Listing of Specific Substances Affirmed as GRAS. Sec: 184.1505 Mono- and diglicerides. Volume 3.https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1505
  • De, B.K. (2006). Comparison of bio- and autocatalytic esterification of oils using mono- and diglycerides. JAOCS.83:5.
  • Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. 17:25‐39.
  • Early, R. (2012). Dairy products and milk-based food ingredients. In:Natural Food Additives, Ingredients and Flavorings. Ed: Baines, D. and Seal, R. Woodhead Publishing Series in Food Science, Technology and Nutrition. Pages: 417-445.
  • EFSA. (2017). Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives. Scientific Opinion. Adopted: 26 September 2017. doi: 10.2903/j.efsa.2017.5045.
  • Fehily, A.M. (2016). Nutrition: Soy-based foods. In: Encyclopedia of Food Grains. Ed: Wrigkey, C.W., Corke, H., Seetharaman, K. And Faubion, J. Pages:17-23. Pressed by: Acedemic Press.
  • Foubert, I., Vanhoutte, B. and Dewettinck,K. (2004). Temperature and concentration dependent effect of partial glycerides on milk fat crystallization. Eur. J. Lipid Sci. Technol. 106: 531-539.
  • Fureby, A.M., Adlercreutz, P. and Mattiasson, B. (1996). Glyceride Synthesis in a Solvent-Free System. JAOCS.73: 1489-1495.
  • Halmos, E.P., Mack, A. and Gibson, P.R. (2019). Review article: emulsifiers in the food supply and implications for gastrointestinal disease. Aliment Pharmacol Ther. 49:41-50.Indrasti, D., Man, Y.B.C., Chin, S.T., Mustafa, S., Hashim, D.M. and Manaf, M.A. (2010).
  • Regiospecific Analysis of Mono- and Diglycerides in Glycerolysis Products by GC 3 GC-TOF-MS. J Am Oil Chem Soc. 87:1255-1262.
  • Jannin, V., Rodier, J.D. and Musakhanian, J. (2014). Polyoxylglycerides and glycerides: Effects of manufacturing parameters on API stability, excipient functionality and processing. International Journal of Pharmaceutics. 466:109-121.
  • Kantekin-Erdoğan M.N., Ketenoglu, O. and Tekin, A. (2019). Effect of monoglyceride content on emulsion stability and rheology of mayonnaise. J Food Sci Technol 56(1): 443-450.
  • Kayacıer, A. and Singh, R.K. (2003). Effect of mono- and diglyceride addition on baked tortilla chips and their storage properties. Journal of Food Processing Preservation. 27:1-8.
  • Krüger, R.L., Valerio, A., Balen, M., Ninow, J.L., Oliveira, J.V., Oliveira, D., and Corazza, M.L. (2010). Improvement of mono and diacylglycerol production via enzymatic glycerolysis in tert-butanol system. Eur. J. Lipid Sci. Technol. 112:921-927.
  • Kwon, D.Y., Song, H.N. and Yoon, S.H. (1996). Synthesis of Medium-Chain Glycerides by Lipase in Organic Solvent. JAOCS. 73: 11. LaFountaine, Gao, J.P. and Williams III, R.O. (2016). Lipid Based Formulations. In: Formulating Poorly Water Soluble Drugs. Chapter 7, Pages: 295-327. Ed: Williams III, R.O., Watts, A.B. and Miller, D.A., Published by Springer, Cham.
  • Leonardis, A. D., Macciola, V. , Niro, S., Nag, A., and Panfili, G. (2017). Limits and potentials of African red palm oils purchased from European ethnic food stores. Eur Food Res Technol. 243: 1239-1248.
  • Mahungu, S. M., and Arzt, W. E. (2002) “Emulsifiers.” Food Additives. Ed. A. Larry. Branen, P. Michael Davidson, S. Salminen, and J. H. Thorngate. New York: Marcel Dekker, Pg 710
  • Pike, O.A. and O’Keefe, S. (2017). Fat Chracterization. Chapter:23.Pages:407-429. Ed. Nielsen, S. Food Analysis, Food Science Text Series, Springer International Publishing.
  • Saltmarsh, M. (2015). Recent trends in the use of food additives in the United Kingdom. J Sci Food Agric. 95: 649-652.
  • Singh, A. K. and Mukhopadhyay, M. (2016). Enzymatic synthesis of mono- and diglyceride using lipase from Candida rugosa ımmobilized onto cellulose acetate-coated Fe2O3 nanoparticles. Arab J Sci Eng. 41:2553-2561.
  • Thompkinson, D.K. and Kharb, S. (2007). Aspects of infant food formulation. Comprehensive Reviews in Food Science And Food Safety. 6
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Hasan Hüseyin Kara

Yasemin Bor Bu kişi benim

Yayımlanma Tarihi 12 Kasım 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 1 Sayı: 1

Kaynak Göster

APA Kara, H. H., & Bor, Y. (2019). A REVIEW ON: PRODUCTION, USAGE, HEALTH EFFECT AND ANALYSIS OF MONO- and DIGLYCERIDES OF FATTY ACIDS. Helal Ve Etik Araştırmalar Dergisi, 1(1), 40-47.

Dizinler ve Platformlar / Indexes and Platforms

22294    22295