SU AKTİVİTESİNİN VE FARKLI KURUTMA SİSTEMLERİNİN BİYOAKTİF BİLEŞENLERİN STABİLİTELERİ ÜZERİNE ETKİSİ

Water, attributed as a major component of many foodstuffs, is considerably influential on quality characteristics and overall acceptability of foodstuffs. However, considering the physical, chemical, microbiological and enzymatic reactions that affect the structure and storage stabili ty of a food, the term water activity (aw) becomes crucial instead of water content of the foodstuff. Many phenolic compounds, including terpenes and terpenoids and alkaloids are mainly affected by aw. Different approaches, including freezing and drying processes and the addition of sugar or salt, are applied to reduce the molecular mobility and thus to increase shelf life. High aw lead to a poor storage stability of bioactive compounds such as phenolics. Using encapsulation technology, the foodstuff is immobilized within a coating material and the storage stability of the bioactive components is increased by reducing aw. In this review, general information is provided about the effects of aw on food bioactive components stability.