The Production of Functional Carob Molasses with the Addition of Microencapsulated and Free Probiotic Culture

Yıl 2021, , 307 - 317, 15.06.2021

Emel Ünal Turhan

https://doi.org/10.31466/kfbd.910655

Cited By: 1

Öz

In this study, the production of carob molasses with the addition of free and microencapsule probiotic culture was carried out and the effect of storage conditions on product quality characteristics was examined. Lactobacillus rhamnosus was used as a probiotic culture in the production of probiotic carob molasses. Plain (control group) and probiotic carob molasses samples were stored for 30 days at 2 different temperatures (4oC and 25oC) and probiotic viable cell count, pH and sensory analyses were performed in carob molasses samples. At the end of storage, the number of live probiotic cells was 7.79 log cfu/mL and 7.31 log cfu/mL respectively in molasses produced with microencapsule culture and free culture. While the effect of storage time on the number of L. rhamnosus was insignificant for samples produced with free culture, it was found to be statistically important for samples produced with microencapsule culture. Additionally, in probiotic cell concentration, different storage temperatures have not had a significant effect. On the pH values of the samples, it was determined that only the effect of storage time was important. The highest appreciation in terms of sensory properties was taken by plain carob molasses, which is an example of the control group, while the lowest appreciation was the molasses produced with microencapsule culture. Sensory quality scores decreased in all molasses samples at the end of storage. It was also found to have a more positive effect on the sensory properties of storage at 4oC

Anahtar Kelimeler

Carob molasses, Probiotic, L. rhamnosus, Microencapsulation

Mikroenkapsüle ve Serbest Probiyotik Kültür İlavesiyle Fonksiyonel Keçiboynuzu Pekmezi Üretimi

Öz

Bu çalışmada, serbest ve mikroenkapsüle probiyotik kültür ilavesiyle keçiboynuzu pekmezi üretimi gerçekleştirilmiş ve depolama koşullarının ürün kalite özellikleri üzerindeki etkisi incelenmiştir. Probiyotik keçiboynuzu pekmezi üretiminde probiyotik kültür olarak Lactobacillus. rhamnosus kullanılmıştır. Sade (kontrol grubu) ve probiyotik keçiboynuzu pekmezi örnekleri 2 farklı sıcaklıkta (4oC ve 25oC) 30 gün boyunca depolanmış ve keçiboynuzu pekmezi örneklerinde probiyotik canlı hücre sayısı, pH ve duyusal analizler yapılmıştır. Depolama sonunda mikroenkapsüle kültür ve serbest kültür ile üretilen pekmezlerde canlı probiyotik hücre sayısı sırasıyla 7.79 log kob/mL ve 7.31 log kob/mL bulunmuştur. Depolama süresinin L. rhamnosus sayısı üzerindeki etkisi serbest kültür ile üretilen örnekler için önemsiz bulunurken mikroenkapsüle kültür ile üretilmiş örnekler için istatistiksel olarak önemli bulunmuştur. Ayrıca, probiyotik hücre konsantrasyonunda, farklı depolama sıcaklıklarının önemli bir etkisi olmamıştır. Örneklerin pH değerleri üzerinde ise sadece depolama süresinin etkisinin önemli olduğu saptanmıştır. Duyusal özellikler açısından en yüksek beğeniyi kontrol grubu örneği olan sade keçiboynuzu pekmezleri alırken en düşük beğeniyi mikroenkapsüle kültür ile üretilen pekmezler almıştır. Depolama sonunda tüm pekmez örneklerinde duyusal kalite puanları düşmüştür. Ayrıca, 4oC’de depolamanın pekmezin duyusal özellikleri üzerinde daha olumlu bir etkisinin olduğu saptanmıştır

Anahtar Kelimeler

Keçiboynuzu pekmezi, Probiyotik, L. rhamnosus, Mikroenkapsülasyon

Kaynakça

• Akkaya, Z., Schröder, J., Tavman, Ş.,Kumcuoglu, S., Schuchmann, H.P., and Gaukel, V., (2012). Effects of spray drying on physical properties, total phenolic content and antioxidant activity of carob molasses. International Journal of Food Engineering, 8(4), 1-15.
• Alzate, B.C.S., Rodriguez, M.C., and Campuzano, O.M., (2016). Identifcation of some kefr microorganisms and optimization of their production in sugarcane juice. Revista Facultad Nacional de Agronomia, 69(1), 7935-7943
• Aliyazıcıoğlu, R., Kolaylı, S., Kara, M., Yıldız, O., Sarıkaya, A.O., Cengiz, S., and Er, F., (2009). Determination of chemical, physical and biological characteristics of some pekmez (molasses) from Turkey. Asian Journal of Chemistry, 21(3), 2215-2223.
• Antunes, A.E.C., Liserre, A.M., Coelho, A.L.A., Menezes, C.R., Moreno, I., Yotsuyanagi, K., and Azambuja, N.C., (2013). Acerola nectar with added microencapsulated probiotic. LWT-Food Science and Technology, 54, 125-131.
• Cemeroğlu, B., (1992). Meyve ve sebze işleme endüstrisinde temel analiz metotları. Ankara: Biltav Yayınları.
• Chen, M., Chen, K., and Kuo, Y. (2007). Optimal thermotolerance of Bifidobacterium bifidum in gellan–alginate microparticles. Biotechnol Bioeng, 98 (2), 411-419.
• Daneshi, M., Ehsani, M.R., Razavi, S.H., and Labbafi, M., (2013). Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink. Electronic Journal of Biotechnology, 16(5), 1-12.
• Dimassi, O., Khalife, R., Akiki, R., and Rached, M., (2019). Effect of different soaking media on the efficiency of carob molasses production. International Journal of Environment, Agriculture and Biotechnology, 4(3), 829-834.
• Ding, W.K., and Shah, N.P., (2008). Survival of free and microencapsulated probiotic bacteria in orange and apple juices. International Food Research Journal, 15(2), 219-232.
• Espinazo, Y.R., and Navaro, Y.G., (2010). Non-dairy probiotic products. Food Microbiology, 27, 1-11.
• Erginkaya, Z., Sarıkodal, E., Özkütük, S.T., Konuray, G., and Ünal Turhan, E., (2019). Probiyotik bitter çikolata üretiminde mikroenkapsüle Lactobacillus rhamnosus kullanımı. Gıda, 44(2), 238-247.
• Furtado, L.L., Martins, M.L., Ramos, A.M., Silva, R.R., Junior, B.R.C.L, and Martins, E.M.F., (2019). Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro. Semina: Ciências Agrárias, Londrina, 4(1), 149-162.
• Halkman, K., (2005). Merck gıda mikrobiyolojisi uygulamaları. Ankara, Türkiye: Başak Matbaacılık Limited Şti., 358s.
• Kalkan, S., Öztürk, D., Selimoğlu, and B.S., (2018). Determining some of the quality characteristics of probiotic yogurts manufactured by using microencapsulated Saccharomyces cerevisiae var. boulardii. Turk J Vet Anim Sci, 42, 617-623.
• Kalkan, S., Otağ, M.R., Köksal, E.İ, Bozkurt, and N.Ş., (2020). Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties. Food and Health, 6(3), 140-150.
• Krasaekoopt, W., and Kitsawad, K., (2010). Sensory characteristics and consumer acceptance of fruit juice containing probioitcs beads in Thailand. AU J.T., 14(1), 33-38.
• Nematollahi, A., Sohrabvandi, S., Martazavian, A.M., and Jazaeri, S., (2016). Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage. Electronic Journal of Biotechnology, 21, 49-53.
• Nualkaekul, S., Cook, M.T., Khutoryanskiy, V.V., and Charalampopoulos, D., (2013). Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International, 53, 304-311.
• Özdamar, K., (1999). Paket programlar ile istatistiksel veri analizi. Eskişehir, Türkiye: Kaan Kitabevi, 535s.
• Patel, P., Parekh, T., and Subhash, R., (2008). Development of probiotic and synbiotic chocolate mousse: a functional food. Biotechnology, 7(4): 769-774.
• Perricone, M., Bevilacqua, A., Altieri, C., Sinigaglia, M., and Corbo, M.R., (2015). Challenges for the production of probiotic fruit juices. Beverages, 1, 95-103.
• Prado, Parada, J.L., Pandey, A., Soccol, C.R., (2008). Trends in non-dairy probiotic beverages. Food Research International, 41, 111-123.
• Randazzo, C.L., Pitino, I., Licciardello, F., Muratore, G., and Caggia, C., (2013). Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures. Food Sci Technol Campinas, 33(4), 652-659.
• Shah, N.P., Ding, W.K., Fallourd, M.J., and Leyer, G., (2010). Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. Journal of Food Science, 75(5), 278-282.
• Sheehan, V.M., Ross, P., and Fitzgerald, G.F., (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science and Emerging Technologies, 8, 279-284.
• Sohail, A., Turner, M.S., Prabawati, E.K., Coombes,A.G.A., and Bhandari, B., (2012). Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products. International Journal of Food Microbiology, 157, 162-166.
• Terpou, A, Papadaki, A., Lappa, I.K., Kachrimanidou, V., Bosnea, L.A., and Kopsahelis, N., (2019). Probiotics in food systems: significance and emerging strategies towards ımproved viability and delivery of enhanced beneficial value. Nutrients, 11, 1-32.
• Toker, O.S., Dogan, M., Ersöz, N.B., and Yilmaz, M.T., (2013). Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels. Industrial Crops and Products, 50, 137-144.
• Tounsi, L., Karra, S., Kechaou, H., and Kechaou, N., (2017). Processing, physico-chemical and functional properties of carob molasses and powders. Food Measurement, 11, 1440-1448.
• Tounsi, L., Ghazala, I., and Kechaou, N., (2019). Physicochemical and phytochemical properties of Tunisian carob molasses. Journal of Food Measurement and Characterization, 14, 20-30.
• Turhan, E.U, Erginkaya, Z., Polat, S., and Özer, E.A., (2014). Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of Lactobacillus rhamnosus. Turk J Vet Anim Sci, 41, 598-603.
• Ying, D., Schwander, S., Weerakkody, R., Sanguansri, L., Gantenbein-Demarchi, C., and Augustin, M.A., (2013). Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice. Journal of Functional Foods 5, 98-105.