Effect of Heat Treatment on Encapsulated and Unencapsulated Bifidobacterium bifidum BB-12 and Addition to Model Food

Neslihan Güler; Özlem Turgay

Makale detayları

Effect of Heat Treatment on Encapsulated and Unencapsulated Bifidobacterium bifidum BB-12 and Addition to Model Food

Yazarlar:

Neslihan Güler | Özlem Turgay

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.38 Issue 2, pp.203-216

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307639

pISSN:

2636-7874

Anahtar kelimeler:

Özet:

 In this study, the probiotic bacteria Bifidobacterium bifidum was encapsulated using the lyophilization method. As a coating material in, 1:1 ratio of gum arabic GA and skim milk powder RSM, a 1:9 ratio of GA: RSM, 20 RSM, 30 SKM, 20 GA, and 30 GA were used, and cocoa pudding was selected as the model food. Samples were taken from puddings 50, 55, 60, 65, 70, 70, 75, 80, 85 and 85C for 5 min and the number of viable microorganisms and the resistance of encapsulated probiotic microorganisms to heat treatment were determined. Among the coating materials we used, it was determined that the 1:9 GA: RSM capsule provided the best protection against temperature with a decrease of 2.58 logarithmic phases. The storage strength of the capsules for 1 month at two different temperatures, 5C and 25 C, was examined, and it was observed that all encapsulated microorganisms preserved their viability and probiotic properties at 5 C 106 log kob g-1. In addition, it was determined that the capsules at 25C, except for 20 GA and 30 GA, provided good protection and preserved the probiotic properties of the microorganisms.

 In this study, the probiotic bacteria Bifidobacterium bifidum was encapsulated using the lyophilization method. As a coating material in, 1:1 ratio of gum arabic GA and skim milk powder RSM, a 1:9 ratio of GA: RSM, 20 RSM, 30 SKM, 20 GA, and 30 GA were used, and cocoa pudding was selected as the model food. Samples were taken from puddings 50, 55, 60, 65, 70, 70, 75, 80, 85 and 85C for 5 min and the number of viable microorganisms and the resistance of encapsulated probiotic microorganisms to heat treatment were determined. Among the coating materials we used, it was determined that the 1:9 GA: RSM capsule provided the best protection against temperature with a decrease of 2.58 logarithmic phases. The storage strength of the capsules for 1 month at two different temperatures, 5C and 25 C, was examined, and it was observed that all encapsulated microorganisms preserved their viability and probiotic properties at 5 C 106 log kob g-1. In addition, it was determined that the capsules at 25C, except for 20 GA and 30 GA, provided good protection and preserved the probiotic properties of the microorganisms.

 In this study, the probiotic bacteria Bifidobacterium bifidum was encapsulated using the lyophilization method. As a coating material in, 1:1 ratio of gum arabic GA and skim milk powder RSM, a 1:9 ratio of GA: RSM, 20 RSM, 30 SKM, 20 GA, and 30 GA were used, and cocoa pudding was selected as the model food. Samples were taken from puddings 50, 55, 60, 65, 70, 70, 75, 80, 85 and 85C for 5 min and the number of viable microorganisms and the resistance of encapsulated probiotic microorganisms to heat treatment were determined. Among the coating materials we used, it was determined that the 1:9 GA: RSM capsule provided the best protection against temperature with a decrease of 2.58 logarithmic phases. The storage strength of the capsules for 1 month at two different temperatures, 5C and 25 C, was examined, and it was observed that all encapsulated microorganisms preserved their viability and probiotic properties at 5 C 106 log kob g-1. In addition, it was determined that the capsules at 25C, except for 20 GA and 30 GA, provided good protection and preserved the probiotic properties of the microorganisms.

 Bu çalışmada probiyotik Bifidobacterium bifidum bb-12 liyofilizasyon yöntemi kullanılarak enkapsüle edilmiştir. Kaplama materyali olarak 1:1 oranında gam arabik GA:yağsız süt tozu YST, 1:9 oranında GA:YST, 20 YST, 30 YST, 20 GA ve 30 GA kullanılmış ve model gıda olarak kakaolu puding seçilmiştir. Pudinglerden 50, 55, 60, 65, 70, 75, 80 ve 85Cde 5dk örnekler alınarak kültürel yolla ekim yapılmış ve enkapsüle probiyotik mikroorganizmaların ısıl işleme karşı gösterdikleri direnç belirlenmiştir. Sıcaklığa karşı en iyi korumayı 2.58 logaritmik fazlık azalma ile 1:9 GA:YST kapsülünün sağladığı belirlenmiştir. Kapsüllerin depolama dayanımları ise 1 ay boyunca 5 ve 25C olmak üzere iki farklı sıcaklıkta incelenmiştir ve 5Cde tüm kapsüllenmiş mikroorganizmaların canlılıklarını ve probiyotik özelliklerini korudukları gözlemlenmiştir 106 log kob g-1. Ayrıca 25Cde 20 GA ve 30 GA haricindeki kapsüllerin iyi bir koruma sağlayarak mikroorganizmaların probiyotik özelliklerini koruduğu tespit edilmiştir.

Makale detayları

Effect of Heat Treatment on Encapsulated and Unencapsulated Bifidobacterium bifidum BB-12 and Addition to Model Food

Yazarlar:

Neslihan Güler | Özlem Turgay

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.38 Issue 2, pp.203-216

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307639

pISSN:

2636-7874

Lyophilization

Bifidobacterium bifidum

Heat Treatment

Encapsulation

ProbioticLiyofilizasyon

Bifidobacterium bifidum

Isıl işlem

Enkapsülasyon

Sayı

Makale detayları

Yazarlar: Neslihan Güler | Özlem Turgay

Yayıncı: Cukurova University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.38 Issue 2, pp.203-216

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001307639

pISSN: 2636-7874

Sayı

Yazarlar:

Neslihan Güler | Özlem Turgay

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.38 Issue 2, pp.203-216

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307639

pISSN:

2636-7874