{"id":5972,"date":"2024-08-05T15:12:06","date_gmt":"2024-08-05T15:12:06","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=5972"},"modified":"2024-08-05T15:12:06","modified_gmt":"2024-08-05T15:12:06","slug":"antioxidant","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/antioksidan\/","title":{"rendered":"G\u0131da \u00fcretiminde yayg\u0131n olarak kullan\u0131lan antioksidanlar nelerdir?"},"content":{"rendered":"<h1><strong>Oksidasyonun ne oldu\u011fuyla ba\u015flayal\u0131m:<\/strong><\/h1>\n<p>\u0130\u015fleme veya depolama s\u0131ras\u0131nda g\u0131dalar s\u0131cakl\u0131k, \u0131\u015f\u0131k, oksijen, metaller ve enzimlerden kolayca etkilenir ve oksitlenme meydana gelir. G\u0131dan\u0131n hava ile temas\u0131, hava oksijen i\u00e7erdi\u011finden, g\u0131dadaki baz\u0131 bile\u015fenlerin oksitlenmesi kolayd\u0131r ve daha sonra renk de\u011fi\u015fikli\u011fi, ek\u015fime veya bozulma meydana gelir.<\/p>\n<p>Asl\u0131nda, yiyecekler ve k\u0131zlar, \"ya\u015flanmay\u0131 geciktirmenin\" (oksidasyon) iki yolu, bir <strong>fiziksel y\u00f6ntem \"harici\",<\/strong> a <strong>kimyasal y\u00f6ntem \"dahili\"!<\/strong><\/p>\n<p><strong>Fiziksel y\u00f6ntem<\/strong> kalitesini ve istikrar\u0131n\u0131 korumak ve muhafazay\u0131 uzatmak i\u00e7in genellikle gaz giderme, s\u0131zd\u0131rmazl\u0131k, \u0131s\u0131tma ara\u00e7lar\u0131n\u0131 kullanacakt\u0131r.<\/p>\n<p>\u00d6rne\u011fin, vakumlu g\u0131dalar\u0131 veya nitrojenle doldurulmu\u015f g\u0131da ambalajlar\u0131n\u0131 g\u00f6r\u00fcyoruz (en yayg\u0131n olan\u0131 her t\u00fcrl\u00fc patates cipsidir).<\/p>\n<p><strong>Kimyasal y\u00f6ntem<\/strong> (dahili) genellikle antioksidanlar olarak adland\u0131rd\u0131\u011f\u0131m\u0131z, g\u0131da i\u015fleme s\u0131ras\u0131nda eklenen maddelerdir.<\/p>\n<p>G\u0131da antioksidanlar\u0131, g\u0131dan\u0131n oksidasyonunu \u00f6nlemek veya geciktirmek i\u00e7in olu\u015fturulur ve g\u0131da stabilitesini art\u0131ran ve depolama \u00f6mr\u00fcn\u00fc uzatan bir g\u0131da katk\u0131 maddesi t\u00fcr\u00fcd\u00fcr.<\/p>\n<p><strong>Daha fazla antioksidan t\u00fcr\u00fc vard\u0131r ve antioksidan etki mekanizmas\u0131 ayn\u0131 de\u011fildir, daha karma\u015f\u0131kt\u0131r, \u00e7e\u015fitli olas\u0131l\u0131klar vard\u0131r.<\/strong> \u00d6zetlenmi\u015f <strong>ba\u015fl\u0131ca a\u015fa\u011f\u0131daki t\u00fcrler vard\u0131r:<\/strong> Birincisi, antioksidanlar\u0131n azalt\u0131c\u0131 etkisi yoluyla, g\u0131da sistemindeki oksijen i\u00e7eri\u011fini azaltmak; \u0130kincisi, oksidasyon s\u00fcreci zincir reaksiyonunu kesmek, oksidasyon s\u00fcrecini daha fazla \u00f6nlemek; \u00dc\u00e7\u00fcnc\u00fcs\u00fc, oksidatif enzimlerin aktivitesini yok etmek, zay\u0131flatmak, b\u00f6ylece oksidasyon reaksiyonunu katalize edememek; D\u00f6rd\u00fcnc\u00fcs\u00fc, oksidasyon reaksiyonlar\u0131n\u0131 katalize edebilen metalin kompleksle\u015fmesi gibi kapal\u0131 malzemenin oksidasyon reaksiyonunu katalize edebilecek ve neden olabilecektir \u0130yonlar vb.<\/p>\n<p><strong>Yayg\u0131n antioksidanlar<\/strong><\/p>\n<p>G\u00fcn\u00fcm\u00fczde yayg\u0131n olarak kullan\u0131lan sentetik antioksidanlar \u015funlard\u0131r: b\u00fctil hidroksianisol (BHA), dib\u00fctil hidroksitoluen (BHT), tert-b\u00fctilhidrokinon (TBHQ) vb.<\/p>\n<ul>\n<li><strong>Butil hidroksianisol (BHA)<\/strong> beyaz veya hafif sar\u0131 kristal, erime noktas\u0131 48 ~ 63 \u2103, kaynama noktas\u0131 264 ~ 270 \u2103 (98 KPa), y\u00fcksek konsantrasyonda hafif fenolik aroma, etanolde \u00e7\u00f6z\u00fcn\u00fcr (25 g \/ 100 mL, 25 \u2103), propilen glikol ve gres, suda \u00e7\u00f6z\u00fcnmez.BHA \u0131s\u0131ya dayan\u0131kl\u0131d\u0131r, zay\u0131f alkali ko\u015fullar\u0131 alt\u0131nda kolayca tahrip olmaz ve metal iyonlar\u0131n\u0131n renklendirici olmayan rol\u00fc ile BHA iyi bir antioksidand\u0131r. BHA iyi bir antioksidand\u0131r, etkili konsantrasyonda toksisitesi yoktur. BHA \u00e7ok iyi bir antioksidand\u0131r, etkili konsantrasyonda toksisitesi yoktur. G\u0131da antioksidan\u0131 olarak, ya\u011f ve gres g\u0131dalar\u0131n\u0131n oksidasyonunu engelleyebilir ve g\u0131dan\u0131n bozulmaya ba\u015flad\u0131\u011f\u0131 zaman\u0131 geciktirebilir.<\/li>\n<li><strong>2,6-Di-tert-butil-4-metilfenol (BHT)<\/strong> kokusuz, tats\u0131z, toksik olmayan beyaz kristaldir. Erime noktas\u0131 71 \u2103, kaynama noktas\u0131 265 \u2103, suda ve seyreltik alkalide \u00e7\u00f6z\u00fcnmez, benzen, toluen, etanol, benzin ve g\u0131da ya\u011f\u0131nda \u00e7\u00f6z\u00fcn\u00fcr. \u00c7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc: etanolde 25%, soya fasulyesi ya\u011f\u0131nda 30%, pamuk tohumu ya\u011f\u0131nda 20%, domuz ya\u011f\u0131nda 40%.BHT, \u00e7ok \u00e7e\u015fitli end\u00fcstriyel kullan\u0131mlara sahip bir antioksidand\u0131r, esas olarak kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n raf \u00f6mr\u00fcn\u00fc art\u0131rmak i\u00e7in g\u0131da kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131 alan\u0131nda kullan\u0131l\u0131r.<\/li>\n<li><strong>TBHQ<\/strong> hafif \u00f6zel bir tada sahip, suda neredeyse \u00e7\u00f6z\u00fcnmeyen (yakla\u015f\u0131k 5%), etanol, etil asetat, eter ve di\u011fer organik \u00e7\u00f6z\u00fcc\u00fclerde \u00e7\u00f6z\u00fcnen beyaz veya hafif k\u0131rm\u0131z\u0131ms\u0131 kahverengi kristal tozdur.TBHQ, devlet d\u00fczenlemeleri taraf\u0131ndan k\u00fc\u00e7\u00fck miktarlarda eklenmesine izin verilen yenilebilir bir antioksidand\u0131r ve BHT, BHA ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, TBHQ daha g\u00fcvenli bir toksik olmayan performansa sahiptir ve Bacillus cereus, Staphylococcus aureus, E.coli vb. TBHQ, s\u0131v\u0131 ve kat\u0131 ya\u011flar\u0131n, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa ve di\u011fer bakterilerin yan\u0131 s\u0131ra Aspergillus niger, Aspergillus variegatus, Aspergillus flavus ve di\u011fer mikroorganizmalar\u0131n raf \u00f6mr\u00fcn\u00fc art\u0131rmak i\u00e7in esas olarak g\u0131da s\u0131v\u0131 ve kat\u0131 ya\u011flar\u0131 alan\u0131nda kullan\u0131lan, geni\u015f end\u00fcstriyel kullan\u0131m alan\u0131na sahip bir t\u00fcr antioksidand\u0131r.<\/li>\n<\/ul>\n<p><strong>Antioksidanlar\u0131n s\u0131n\u0131fland\u0131r\u0131lmas\u0131<\/strong><\/p>\n<p>Yayg\u0131n sentetik antioksidanlar aras\u0131nda BHA, BHT, PG ve TBHQ bulunur. <strong>Bunlar\u0131n hepsi d\u00fc\u015f\u00fck toksisiteye sahip \"fenolik\" maddelerdir<\/strong>ve antioksidanlar\u0131n eklenmesi, oksidatif bozulman\u0131n tehlikelerine k\u0131yasla g\u0131da g\u00fcvenli\u011fine b\u00fcy\u00fck \u00f6l\u00e7\u00fcde fayda sa\u011flar.<\/p>\n<p>Buna ek olarak, g\u0131da end\u00fcstrisi \u00e7e\u015fitli <strong>do\u011fal antioksidanlar<\/strong>E vitamini, C vitamini, fitik asit ve \u00e7ay polifenolleri de dahil olmak \u00fczere.<\/p>\n<p>Do\u011fal ve sentetik olanlara ek olarak, antioksidanlar\u0131 ya\u011fda \u00e7\u00f6z\u00fcnen ve ya\u011fda \u00e7\u00f6z\u00fcnmeyen olarak da kategorize edebiliriz. <strong>suda \u00e7\u00f6z\u00fcn\u00fcr<\/strong>.<\/p>\n<p>Ya\u011fda \u00e7\u00f6z\u00fcnenler \u00e7o\u011funlukla yemeklik ya\u011f, kuruyemi\u015fler, k\u0131zart\u0131lm\u0131\u015f g\u0131dalar, et ve et \u00fcr\u00fcnleri gibi daha fazla kat\u0131 ve s\u0131v\u0131 ya\u011f i\u00e7eren g\u0131dalarda kullan\u0131l\u0131r.<\/p>\n<p>Suda \u00e7\u00f6z\u00fcnenler \u00e7o\u011funlukla meyve ve sebze sular\u0131, i\u015flenmi\u015f meyve ve sebzeler gibi daha \u00e7ok suda \u00e7\u00f6z\u00fcnen vitaminler ve do\u011fal renklendiriciler i\u00e7eren g\u0131dalarda kullan\u0131l\u0131r.<\/p>\n<p><strong>Antioksidanlar\u0131n se\u00e7imi<\/strong><\/p>\n<p>G\u0131da Do\u011fru \"dahili\" \u00fcr\u00fcnler nas\u0131l se\u00e7ilir?<\/p>\n<p>1. Fiyat neredeyse ayn\u0131, tabii ki uygun maliyetli oldu\u011funu d\u00fc\u015f\u00fcnmeliyiz!<br \/>\nAyn\u0131 ko\u015fullar alt\u0131nda, geni\u015f PH aral\u0131\u011f\u0131na sahip ve daha az kullan\u0131lan antioksidan\u0131 se\u00e7in.<\/p>\n<p>2. \"\u00dc\u00e7-hay\u0131r \u00fcr\u00fcn\u00fc\" yenemez.<br \/>\nAntioksidan se\u00e7imi, \u00fcr\u00fcn\u00fcn sat\u0131ld\u0131\u011f\u0131 b\u00f6lge ve \u00fclkenin ilgili y\u00f6netmelik ve standartlar\u0131na uygun olmal\u0131d\u0131r. 3.<\/p>\n<p>3. E\u011fer bu \u00fcr\u00fcn\u00fc sindiremiyorsan\u0131z, de\u011fi\u015ftirmelisiniz.<br \/>\n\u00dcr\u00fcn\u00fcn nihai kalitesinin etkilenmemesini sa\u011flamak i\u00e7in suda \u00e7\u00f6z\u00fcnen ve ya\u011fda \u00e7\u00f6z\u00fcnen antioksidanlar\u0131n se\u00e7imine dikkat edin. 4.<\/p>\n<p>4. Yan etkileri olamaz ah.<br \/>\n\u0130yi stabilite, depolama ve i\u015flemede kararl\u0131, ayr\u0131\u015fmayan ve buharla\u015fmayan, \u00fcr\u00fcn\u00fcn di\u011fer hammaddeleri ile e\u015fle\u015ftirilebilir ve ambalaj malzemelerinin herhangi bir reaksiyonu yoktur.<\/p>\n<p>5. Hala \u00e7ok gen\u00e7, soylu kad\u0131n seviyesindeki \u00fcr\u00fcnleri se\u00e7meyin~.<br \/>\nFiyat, i\u015fletmelerin ihtiya\u00e7lar\u0131 ile uyumludur.<\/p>\n<p>6. \u0130\u00e7 ve d\u0131\u015f pansumanlar art\u0131 egzersiz!<br \/>\nSorunu \u00e7\u00f6zmek i\u00e7in bile\u015fik y\u00f6ntemini kullanabilece\u011finiz zaman tek bir antioksidan gerekli olan\u0131 kar\u015f\u0131layamaz.<\/p>","protected":false},"excerpt":{"rendered":"<p>Let&#8217;s start with what oxidation is: During processing or storage, food is easily affected by temperature, light, oxygen, metals and enzymes, and oxidization occurs. Food contact with the air, because the air contains oxygen, some ingredients in the food is easy to be oxidized, and then produce discoloration, rancidity or deterioration. In fact, food and [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the common antioxidants used in food production? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/antioksidan\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the common antioxidants used in food production? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Let&#8217;s start with what oxidation is: During processing or storage, food is easily affected by temperature, light, oxygen, metals and enzymes, and oxidization occurs. 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