Investigation of Probiotic Hot Drinks and Ready-to-Eat Snacks in Terms of Specific Microorganisms

Tulay Elal; Figen Çetinkaya

Makale detayları

Investigation of Probiotic Hot Drinks and Ready-to-Eat Snacks in Terms of Specific Microorganisms

Yazarlar:

Tulay Elal | Figen Çetinkaya

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

Journal of Research in Veterinary Medicine Vol.43 Issue 2, pp.108-112

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001337918

pISSN:

2667-6745

Anahtar kelimeler:

Özet:

 Nowadays, approaches to prevent or delay diseases by changing life habits before diseases appear are on the agenda. Changing eating habits and adding functional foods to the daily diet are the most popular of these approaches. In recent years, consumers have frequently encountered probiotic snacks and hot drinks at checkout counters, markets, and e-commerce sites. This study was conducted to determine the number of probiotic microorganisms in non-dairy probiotic snacks and hot drinks and to compare them with the packaging information. In this purpose, a total of 28 samples, including bars, granola, fruit balls, chocolate, tea and coffee with the probiotic ingredient on their packaging, were purchased from various markets and e-commerce sites. Using classical microbiological techniques, Lactobacillus spp., Streptococcus spp., Bacillus spp., included in the packaging information. and total microorganism count were determined by providing specific medium and growth environment conditions. When the packaging information was examined, it was observed that only in 7 samples 5 tea, 1 coffee, 1 bar the type and number of probiotic microorganisms were stated together. It was determined that general expressions such as probiotic, probiotic culture were included in the packaging information of 10 samples without specifying a number, while the packaging of 11 samples were used the name of a specific probiotic microorganism without specifying a number. In microbiological analyses, probiotics were identified in 8 samples 2 tea, 3 bars, 1 fruit ball, 2 chocolates and the total number of microorganisms in 5 of these samples 2 tea, 1 bar, 2 chocolates was found below the detectable level. It was revealed that 2 tea and 1 coffee sample, with the type and number of microorganisms stated on the packaging, contained probiotic microorganisms at a lower level than the packaging information. 32.1 of the probiotic-base samples examined in the study 6 snacks and 3 hot drinks contained probiotic microorganisms at a level 106 cfug-mL that would produce the expected positive health effect when consumed alone. It has been concluded that consumers combined and regular use of probiotic-containing foods and beverages will be more helpful in the emergence of the expected positive health effects.

 Nowadays, approaches to prevent or delay diseases by changing life habits before diseases appear are on the agenda. Changing eating habits and adding functional foods to the daily diet are the most popular of these approaches. In recent years, consumers have frequently encountered probiotic snacks and hot drinks at checkout counters, markets, and e-commerce sites. This study was conducted to determine the number of probiotic microorganisms in non-dairy probiotic snacks and hot drinks and to compare them with the packaging information. In this purpose, a total of 28 samples, including bars, granola, fruit balls, chocolate, tea and coffee with the probiotic ingredient on their packaging, were purchased from various markets and e-commerce sites. Using classical microbiological techniques, Lactobacillus spp., Streptococcus spp., Bacillus spp., included in the packaging information. and total microorganism count were determined by providing specific medium and growth environment conditions. When the packaging information was examined, it was observed that only in 7 samples 5 tea, 1 coffee, 1 bar the type and number of probiotic microorganisms were stated together. It was determined that general expressions such as probiotic, probiotic culture were included in the packaging information of 10 samples without specifying a number, while the packaging of 11 samples were used the name of a specific probiotic microorganism without specifying a number. In microbiological analyses, probiotics were identified in 8 samples 2 tea, 3 bars, 1 fruit ball, 2 chocolates and the total number of microorganisms in 5 of these samples 2 tea, 1 bar, 2 chocolates was found below the detectable level. It was revealed that 2 tea and 1 coffee sample, with the type and number of microorganisms stated on the packaging, contained probiotic microorganisms at a lower level than the packaging information. 32.1 of the probiotic-base samples examined in the study 6 snacks and 3 hot drinks contained probiotic microorganisms at a level 106 cfug-mL that would produce the expected positive health effect when consumed alone. It has been concluded that consumers combined and regular use of probiotic-containing foods and beverages will be more helpful in the emergence of the expected positive health effects.

 Nowadays, approaches to prevent or delay diseases by changing life habits before diseases appear are on the agenda. Changing eating habits and adding functional foods to the daily diet are the most popular of these approaches. In recent years, consumers have frequently encountered probiotic snacks and hot drinks at checkout counters, markets, and e-commerce sites. This study was conducted to determine the number of probiotic microorganisms in non-dairy probiotic snacks and hot drinks and to compare them with the packaging information. In this purpose, a total of 28 samples, including bars, granola, fruit balls, chocolate, tea and coffee with the probiotic ingredient on their packaging, were purchased from various markets and e-commerce sites. Using classical microbiological techniques, Lactobacillus spp., Streptococcus spp., Bacillus spp., included in the packaging information. and total microorganism count were determined by providing specific medium and growth environment conditions. When the packaging information was examined, it was observed that only in 7 samples 5 tea, 1 coffee, 1 bar the type and number of probiotic microorganisms were stated together. It was determined that general expressions such as probiotic, probiotic culture were included in the packaging information of 10 samples without specifying a number, while the packaging of 11 samples were used the name of a specific probiotic microorganism without specifying a number. In microbiological analyses, probiotics were identified in 8 samples 2 tea, 3 bars, 1 fruit ball, 2 chocolates and the total number of microorganisms in 5 of these samples 2 tea, 1 bar, 2 chocolates was found below the detectable level. It was revealed that 2 tea and 1 coffee sample, with the type and number of microorganisms stated on the packaging, contained probiotic microorganisms at a lower level than the packaging information. 32.1 of the probiotic-base samples examined in the study 6 snacks and 3 hot drinks contained probiotic microorganisms at a level 106 cfug-mL that would produce the expected positive health effect when consumed alone. It has been concluded that consumers combined and regular use of probiotic-containing foods and beverages will be more helpful in the emergence of the expected positive health effects.

 Günümüzde hastalıklar henüz ortaya çıkmadan, yaşam alışkanlıklarını değiştirerek hastalıkları önleyici ya da geciktirici yaklaşımalar gündemdedir. Beslenme alışkanlıklarının değiştirilmesi ve fonksiyonel gıdaların günlük diyete eklenmesi bu yaklaşımların en popülerleridir. Mağazaların kasa çıkışlarında, marketlerde, e-ticaret sitelerinde probiyotik atıştırmalıklar ve sıcak içeceklerle son yıllarda tüketiciler sıklıkla karşılaşmaktadır. Bu çalışma, süt ürünü olmayan probiyotik atıştırmalıklar ve sıcak içeceklerdeki probiyotik mikroorganizma sayısını belirlemek ve ambalaj bilgileri ile karşılaştırmak amacıyla gerçekleştirilmiştir. Bu kapsamda ambalajında probiyotik ifadesi bulunan bar, granola, meyve topu, çikolata, çay ve kahve dahil toplam 28 örnek çeşitli market ve e-ticaret sitelerinden temin edilmiştir. Klasik mikrobiyolojik teknikler kullanılarak, ambalaj bilgilerinde yer alan Lactobacillus spp., Streptococcus spp., Bacillus spp. ve toplam mikroorganizma sayımı spesifik besiyeri ve üreme ortam koşulları sağlanarak belirlenmiştir. Ambalaj bilgileri incelendiğinde sadece 7 örnekte 5 çay, 1 kahve, 1 bar probiyotik mikroorganizma türü ve sayısının birlikte belirtildiği gözlenmiştir. 10 örneğin ambalaj bilgisinde probiyotik, probiyotik kültür gibi genel ifadelerin sayı belirtilmeden yer aldığı, 11 örneğin ambalajında ise sayı belirtilmeden spesifik probiyotik mikroorganizma adı kullanıldığı tespit edilmiştir. Mikrobiyolojik analizlerde, 8 örnekte 2 çay, 3 bar, 1 meyve topu, 2 çikolata probiyotik ve ayrıca bu örneklerden 5inde 2 çay, 1 bar, 2 çikolata toplam mikroorganizma sayısı tespit edilebilir seviyenin altında bulunmuştur. Ambalajında mikroorganizma türü ve sayısı belirtilen 2 çay ve 1 kahve örneğinin ambalaj bilgisinden düşük seviyede probiyotik mikroorganizma ihtiva ettiği ortaya konmuştur. Araştırmada incelenen probiyotik içerikli örneklerin 32.1i 6 atıştırmalık ve 3 sıcak içecek tek başına tüketildiğinde beklenen olumlu sağlık etkisini meydana getirecek düzeyde 106 kobg-mL probiyotik mikroorganizma içermektedir. Tüketicilerin probiyotik içerikli yiyecek ve içecekleri kombine olarak ve düzenli kullanmalarının beklenen olumlu sağlık etkilerinin ortaya çıkmasına daha fazla yardımcı olacağı sonucuna varılmıştır.

Makale detayları

Investigation of Probiotic Hot Drinks and Ready-to-Eat Snacks in Terms of Specific Microorganisms

Yazarlar:

Tulay Elal | Figen Çetinkaya

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

Journal of Research in Veterinary Medicine Vol.43 Issue 2, pp.108-112

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001337918

pISSN:

2667-6745

Probiotic

tea

coffee

granola

bar

chocolate

fruit ballProbiyotik

çay

kahve

granola

bar

çikolata

meyve topu

Sayı

Makale detayları

Yazarlar: Tulay Elal | Figen Çetinkaya

Yayıncı: Bursa Uludağ University

Ana Başlıklar: Veterinary Sciences (Other)

Dergi: Journal of Research in Veterinary Medicine Vol.43 Issue 2, pp.108-112

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001337918

pISSN: 2667-6745

Sayı

Yazarlar:

Tulay Elal | Figen Çetinkaya

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

Journal of Research in Veterinary Medicine Vol.43 Issue 2, pp.108-112

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001337918

pISSN:

2667-6745