FARKLI KAPLAMA MATERYALLERİ İLE KAPLANMIŞ Ii. Lactobacillus Rhamnosus'un TERMAL İNAKTIVASYON KİNETİGİ
Year 2017,
Issue: 17, 12 - 20, 01.02.2017
Emel Ünal Turhan
,
Zerrin Erginkaya
,
Adnan Bozdoğan
,
Zerrin Aslan
Abstract
Bu çalışmada
farklı kaplama materyalleri ile kaplanmış Lactobacillus
rhamnosus'un farklı sıcaklık ve sürelerdeki termal inaktivasyon
kinetiklerinin belirlenmesi amaçlanmıştır. Bu çalışmada probiyotik kültür
olarak L. rhamnosus kullanılmış ve
farklı kombinasyonlardaki kaplama materyalleri ile (aljinat, jelatin ve gellan
gam) ekstrüzyon tekniğine göre kaplanmıştır. Mikroenkapsüle L. rhamnosus'un 55-60 oC'de
15 ve 30 dakikalık ısıl işlemdeki sıcaklık dayanımları serbest kültür ile
kıyaslanmıştır. Elde edilen sonuçlara göre mikroenkapsüle kültürlerin sıcaklık
dayanımlarının serbest kültürlere göre daha iyi olduğu bulunmuştur. Ayrıca
kaplama materyali kombinasyonunun hücrelerin canlılıkları üzerinde etkili
olduğu saptanmıştır.
References
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- Annan, N.T, Borza, A.D. and Hansen, L.T., 2008. Encapsulation in Alginate-Coated Gelatin Microspheres Improves Survival of The Probiotic Bifidobacterium Adolescentis 15703t During Exposure To Simulated Gastro- Intestinal Conditions. Food Res Int, 41, 184—193.
- Anal, A.K. and Singh, H., 2007. Recent Advances in Microencapsulation of Probiotics for Industrial Applications and Targeted Delivery. Trends Food Science And Technology 18 (5), 240—251.
- Argin, S., 2007. Microencapsulation of Probiotic Bacteria in Xanthan-Chitosan Polyelectrolyte Complex Gels. Ph. D. Dissertation, University of Maryland, College Park, Amerika, 70p.
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- Baranyi, J. and Roberts, TA., 1994. A Dynamic Approach to Predicting Bacterial Growth in Food. International Journal of Food Microbiology, 23(3-4):277-294.
- Chen, M., Chen, K. and Kuo, Y., 2007. Optimal Thermotolerance of Bifidobacterium Bifidum İn Gellan—Alginate Microparticles, Biotechnology and Bioengineering, Vol. 98, No. 2.
- Çoksöyler, N., 2006 Gıdalarda Mikroorganizmaların İnaktivasyonunun Modellenmesi, Türkiye 9. Gıda Kongresi; 24-26 Mayıs 2006, Bolu.
- De Vuyst, L., FalonyG. and Leroy F.,2008. Probiotics in Fermented Sausages. Meat Sci, 80, 75—78.
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- Freire, C.B.K., Prud&ncio, E.S., Pinto S.S., Mufoz 1I.B. and Amboni R.D.M.C.,., 2013. Effect of Microencapsulation on Survival of Bifidobacterium Bb-12 Exposed to Simulated Gastrointestinal Conditions And Heat Treatments. LWT - Food Science and Technology, 50(1):39-44.
- Gbassi, G.K., Vandamme, T., Ennahar, S. and Marchioni, E., 2009. Microencapsulation of Lactobacillus Plantarum Spp in An Alginate Matrix Coated With Whey Proteins. IntJ Food Microbiol, 129, 103—105.
- Giovanna E.F. and Dellaglio, F., 2005. Taxonomy of Lactobacilli And Bifidobacteria. Curr. Issues Intestinal Microbiol. 8: 44-61.
- Gouin S., 2004. Microencapsulation: Industrial Appraisal of Existing Technologies And Trends. Trends Food Sci Tech, 15,330—347.
- Harrigan, W.F., 1998. Laboratory Methods in Food Microbiology (3.Edition), Academic Press Ltd., Usa.
- Heidebach, T., Först, P. and Kulozik, U., 2009a. Transglutaminase-Induced Caseinate Gelation For The Microencapsulation of Probiotic Cells. Int Dairy J, 19, 77—84.
- Heidebach, T., Först, P. and Kulozik, U., 2009b. Microencapsulation of Probiotic Cells by Means of Rennet- Gelation of Milk Proteins. Food Hydrocolloids, 23, 1670-1677.
- Hsieh, Y.P. and Ofori, J.A., 2007. Innovations in Food Technology for Health. Asia Pac J Clin Nutr, 16 (1), 65-73.
- Knorr, D., 1998. Technology Aspects Related To Microorganisms in Functional Foods. Trends Food Sci Tech, 9, 295-306.
- Krasaekoopt, W., Bhandari, B. and Deeth, H., 2004. The Influence of Coating Materials On Some Properties of Alginate Beads And Survivability of Microencapsulated Probiotic Bacteria. Int Dairy J, 14, 737—743.
- Makinen, K., Berger, B., Bel-Rhlid, R., And Ananta, E., 2012. Science and Technology For The Mastership Of Probiotic Applications in Food Products. Journal of Biotechnology, in Press.
- Mattila-Sandholm, T., Arinena, P.M., Crittenden, R., Mogensen, A.G., Fond, R. and Saarela, M., 2002. Technological Challenges for Future Probiotic Foods. Int Dairy J, 12, 173—182.
- Mokarram, R.R., Mortazavi, S.A., Najafi M.B.H. and Shahidi, F., 2009. The Influence of Multi Stage Alginate Coating on Survivability of Potential Probiotic Bacteria in Simulated Gastric and intestinal Juice. Food Res Mt, 42, 1040-1045.
- Mosilhey, S.H., 2003. Influence of Different Capsule Materials on The Physiological Properties of Microencapsulated Lactobacillus Acidophilus. Rheinischen Friedrich-Wilhelms-Universitât, Hohen Landwirtschaftlichen Fakultât, Institut Für Lebensmitteltechnologie, Doctor-Ingenicur, El-Beheira, Agypten, 154p.
- Nazzaro, F., Fratianni, F., Coppola, R., Sada, A. and Orlando, P., 2009. Fermentative Ability of Alginate-Prebiotic Encapsulated Lactobacillus Acidophilus and Survival Under Simulated Gastrointestinal Conditions. Journal of Functional Foods, 1,319—323.
- Nivolieza, A., Camares, O., Paguet-Gachinat, M., Bornes, S., Forestier, C. and Veisseire, P., 2012. Influence of Manufacturing Processes on in Vitro Properties of The Probiotic Strain Lacfobacillus Rhamnosus Lcr35. Journal ofBiotechnology, 160, 236—241.
- Oguzhan, P. and Yangılar, F., 2013. Gıdalarda Mikroorganizma İnaktivasyonunun Modellemesi Ve Uygulaması. Journal of Tekirdağ Agricultural Faculty, 10(3): 54-58.
- Özer, B., Kırmacı, H.A., Şenel, E,, Atamer, M. ve Hayaloğlu, A., 2009. Improving The Viability of Bifidobacterium Bifidum Bb-12 and Lactobacillus Acidophilus La-5 in White-Brined Cheese By Microencapsulation. Int Dairy J, 19, 22-29.
- Papagianni, M. and Anastasiadou, S., 2009. Encapsulation of Pediococcus Acidilactici Cells in Corn and Olive Oil Microcapsules Emulsified by Peptides and Stabilized With Xanthan in Oil-In-Water Emulsions: Studies on Cell Viability Under Gastro-İntestinal Simulating Conditions. Enzyme Microb Tech, 45, 514—522.
- Pelto, L., Isolauri, E., Lilius, E.M., Nuutila, J. and Salminen, S.,1998. Probiotic Bacteria Down-Regulate The Milk-İnduced Inflammatory Response in Milk-Hypersensitive Subjects but Have An Immunostimulatory Effect in Healthy Subjects. Clin Exp Allergy, 28:1474-1479.
- Parvez, S., Malik, K.A.S., Kang, A.H.andKim, H.Y., 2006. Probiotics and Their Fermented Food Products Are Beneficial for Health. Journal of Applied Microbiology Issn 1364-5072.
- Ouwehand, A.C. andlIsolauri, S.S.E.,2002. Probiotics: An Overview of Beneficial Effects. A Van Leeuw J Microb, 82,279—289.
- Oi, W.T., Maj Yu, W.T., Xie, Y.B., Wang, W. and Ma, X., 2006. Behavior of Microbial Growth And Metabolism in Alginate—Chitosan—Alginate (Aca) Microcapsules. Enzyme Microb Tech, 38, 697—704. 20
- Sanchez, B., Ruiz, L., Gucimonde, M., Ruas-Madiedo, P. and Margolles, A., 2012. Toward Improving Technological and Functional Properties of Probiotics in Foods. Trends in Food Science & Technology 26, 56-63.
- Teoh, PL., Mirhosseini, S.H., Mustafa, S. and Manap, M.Y.Z., 2011. Tolerance of Free and Encapsulated Probiotics Towards Heat Treatment and High Sodium Concentration. Oo Journal of Food, Agriculture & Environment Vol.9 (1):69-73.
- Tırnaksız, F.,2009. Modem Farmasötik Teknoloji: Sterilizasyon. Teb Eczacılık Akademisi Yayını. 63-89.
- Vasiljevic, T. and Shah, N.P., 2008. Probiotics—From Metchnikoff' To Bioactives. Int Dairy J, 18, 714—728.
Year 2017,
Issue: 17, 12 - 20, 01.02.2017
Emel Ünal Turhan
,
Zerrin Erginkaya
,
Adnan Bozdoğan
,
Zerrin Aslan
References
- Al-Furaih, L.Y., Ababutain, I.M., Abd-El-Khalek, A.B., and Abdel-Salam, A.M., 2016. Effect of different microencapsulation materials on stability of Lactobacillus plantarum DSM 20174. African Journal of Biotechnology, 15(24), 1207-1216.
- Annan, N.T, Borza, A.D. and Hansen, L.T., 2008. Encapsulation in Alginate-Coated Gelatin Microspheres Improves Survival of The Probiotic Bifidobacterium Adolescentis 15703t During Exposure To Simulated Gastro- Intestinal Conditions. Food Res Int, 41, 184—193.
- Anal, A.K. and Singh, H., 2007. Recent Advances in Microencapsulation of Probiotics for Industrial Applications and Targeted Delivery. Trends Food Science And Technology 18 (5), 240—251.
- Argin, S., 2007. Microencapsulation of Probiotic Bacteria in Xanthan-Chitosan Polyelectrolyte Complex Gels. Ph. D. Dissertation, University of Maryland, College Park, Amerika, 70p.
- Babu, G., and Nithyalakshmi, V., 2011. Influence of Prebiotic Composition on Probiotic Survivability in Calcium Alginate Coated Synbiotic Microcapsules at Thermal Imcubation. A grcultural Journal, 6(3): 231-236.
- Baranyi, J. and Roberts, TA., 1994. A Dynamic Approach to Predicting Bacterial Growth in Food. International Journal of Food Microbiology, 23(3-4):277-294.
- Chen, M., Chen, K. and Kuo, Y., 2007. Optimal Thermotolerance of Bifidobacterium Bifidum İn Gellan—Alginate Microparticles, Biotechnology and Bioengineering, Vol. 98, No. 2.
- Çoksöyler, N., 2006 Gıdalarda Mikroorganizmaların İnaktivasyonunun Modellenmesi, Türkiye 9. Gıda Kongresi; 24-26 Mayıs 2006, Bolu.
- De Vuyst, L., FalonyG. and Leroy F.,2008. Probiotics in Fermented Sausages. Meat Sci, 80, 75—78.
- Ding, W.K. and Shah, N.P., 2007. Acid, Bile, And Heat Tolerance of Free and Microencapsulated Probiotic Bacteria. Journal of Food Science 72 (9), M446-M450.
- Felicioa, M.T.S., Ramalheirab, R., Ferreirab, V., Brandâob, T., Silvab, J., Hoggb, T. and Teixcira, P., 2011. Thermal Inactivation of Listeria Monocytogenes from Alheiras, Traditional Portuguese Sausage During Cooking. Food Control, 22(12):1960-1964.
- Freire, C.B.K., Prud&ncio, E.S., Pinto S.S., Mufoz 1I.B. and Amboni R.D.M.C.,., 2013. Effect of Microencapsulation on Survival of Bifidobacterium Bb-12 Exposed to Simulated Gastrointestinal Conditions And Heat Treatments. LWT - Food Science and Technology, 50(1):39-44.
- Gbassi, G.K., Vandamme, T., Ennahar, S. and Marchioni, E., 2009. Microencapsulation of Lactobacillus Plantarum Spp in An Alginate Matrix Coated With Whey Proteins. IntJ Food Microbiol, 129, 103—105.
- Giovanna E.F. and Dellaglio, F., 2005. Taxonomy of Lactobacilli And Bifidobacteria. Curr. Issues Intestinal Microbiol. 8: 44-61.
- Gouin S., 2004. Microencapsulation: Industrial Appraisal of Existing Technologies And Trends. Trends Food Sci Tech, 15,330—347.
- Harrigan, W.F., 1998. Laboratory Methods in Food Microbiology (3.Edition), Academic Press Ltd., Usa.
- Heidebach, T., Först, P. and Kulozik, U., 2009a. Transglutaminase-Induced Caseinate Gelation For The Microencapsulation of Probiotic Cells. Int Dairy J, 19, 77—84.
- Heidebach, T., Först, P. and Kulozik, U., 2009b. Microencapsulation of Probiotic Cells by Means of Rennet- Gelation of Milk Proteins. Food Hydrocolloids, 23, 1670-1677.
- Hsieh, Y.P. and Ofori, J.A., 2007. Innovations in Food Technology for Health. Asia Pac J Clin Nutr, 16 (1), 65-73.
- Knorr, D., 1998. Technology Aspects Related To Microorganisms in Functional Foods. Trends Food Sci Tech, 9, 295-306.
- Krasaekoopt, W., Bhandari, B. and Deeth, H., 2004. The Influence of Coating Materials On Some Properties of Alginate Beads And Survivability of Microencapsulated Probiotic Bacteria. Int Dairy J, 14, 737—743.
- Makinen, K., Berger, B., Bel-Rhlid, R., And Ananta, E., 2012. Science and Technology For The Mastership Of Probiotic Applications in Food Products. Journal of Biotechnology, in Press.
- Mattila-Sandholm, T., Arinena, P.M., Crittenden, R., Mogensen, A.G., Fond, R. and Saarela, M., 2002. Technological Challenges for Future Probiotic Foods. Int Dairy J, 12, 173—182.
- Mokarram, R.R., Mortazavi, S.A., Najafi M.B.H. and Shahidi, F., 2009. The Influence of Multi Stage Alginate Coating on Survivability of Potential Probiotic Bacteria in Simulated Gastric and intestinal Juice. Food Res Mt, 42, 1040-1045.
- Mosilhey, S.H., 2003. Influence of Different Capsule Materials on The Physiological Properties of Microencapsulated Lactobacillus Acidophilus. Rheinischen Friedrich-Wilhelms-Universitât, Hohen Landwirtschaftlichen Fakultât, Institut Für Lebensmitteltechnologie, Doctor-Ingenicur, El-Beheira, Agypten, 154p.
- Nazzaro, F., Fratianni, F., Coppola, R., Sada, A. and Orlando, P., 2009. Fermentative Ability of Alginate-Prebiotic Encapsulated Lactobacillus Acidophilus and Survival Under Simulated Gastrointestinal Conditions. Journal of Functional Foods, 1,319—323.
- Nivolieza, A., Camares, O., Paguet-Gachinat, M., Bornes, S., Forestier, C. and Veisseire, P., 2012. Influence of Manufacturing Processes on in Vitro Properties of The Probiotic Strain Lacfobacillus Rhamnosus Lcr35. Journal ofBiotechnology, 160, 236—241.
- Oguzhan, P. and Yangılar, F., 2013. Gıdalarda Mikroorganizma İnaktivasyonunun Modellemesi Ve Uygulaması. Journal of Tekirdağ Agricultural Faculty, 10(3): 54-58.
- Özer, B., Kırmacı, H.A., Şenel, E,, Atamer, M. ve Hayaloğlu, A., 2009. Improving The Viability of Bifidobacterium Bifidum Bb-12 and Lactobacillus Acidophilus La-5 in White-Brined Cheese By Microencapsulation. Int Dairy J, 19, 22-29.
- Papagianni, M. and Anastasiadou, S., 2009. Encapsulation of Pediococcus Acidilactici Cells in Corn and Olive Oil Microcapsules Emulsified by Peptides and Stabilized With Xanthan in Oil-In-Water Emulsions: Studies on Cell Viability Under Gastro-İntestinal Simulating Conditions. Enzyme Microb Tech, 45, 514—522.
- Pelto, L., Isolauri, E., Lilius, E.M., Nuutila, J. and Salminen, S.,1998. Probiotic Bacteria Down-Regulate The Milk-İnduced Inflammatory Response in Milk-Hypersensitive Subjects but Have An Immunostimulatory Effect in Healthy Subjects. Clin Exp Allergy, 28:1474-1479.
- Parvez, S., Malik, K.A.S., Kang, A.H.andKim, H.Y., 2006. Probiotics and Their Fermented Food Products Are Beneficial for Health. Journal of Applied Microbiology Issn 1364-5072.
- Ouwehand, A.C. andlIsolauri, S.S.E.,2002. Probiotics: An Overview of Beneficial Effects. A Van Leeuw J Microb, 82,279—289.
- Oi, W.T., Maj Yu, W.T., Xie, Y.B., Wang, W. and Ma, X., 2006. Behavior of Microbial Growth And Metabolism in Alginate—Chitosan—Alginate (Aca) Microcapsules. Enzyme Microb Tech, 38, 697—704. 20
- Sanchez, B., Ruiz, L., Gucimonde, M., Ruas-Madiedo, P. and Margolles, A., 2012. Toward Improving Technological and Functional Properties of Probiotics in Foods. Trends in Food Science & Technology 26, 56-63.
- Teoh, PL., Mirhosseini, S.H., Mustafa, S. and Manap, M.Y.Z., 2011. Tolerance of Free and Encapsulated Probiotics Towards Heat Treatment and High Sodium Concentration. Oo Journal of Food, Agriculture & Environment Vol.9 (1):69-73.
- Tırnaksız, F.,2009. Modem Farmasötik Teknoloji: Sterilizasyon. Teb Eczacılık Akademisi Yayını. 63-89.
- Vasiljevic, T. and Shah, N.P., 2008. Probiotics—From Metchnikoff' To Bioactives. Int Dairy J, 18, 714—728.