Publication: Bazı laktik asit bakterilerinin keçiboynuzu unu ile enkapsülasyonu
Files
Date
Authors
Authors
Tülek, Elif
Advisor
Şahin, Saliha
Language
Type
Publisher:
Bursa Uludağ Üniversitesi
Journal Title
Journal ISSN
Volume Title
Abstract
Probiyotik bakterilerin konakçı sağlığı üzerine faydalı etkiler gösterebilmeleri için gıda üretimi, depolanması ve tüketimi sonrası gastrointestinal sindirim sisteminde canlılıklarını yüksek oranda koruyabilmeleri gerekmektedir. Bunun için de probiyotik bakterilerin özellikle prebiyotik özellikteki maddelerle enkapsüle edilmesi önemlidir. Bu çalışmada öncelikle keçiboynuzu ununun (Ceratonia siliqua L.) fenolik bileşik içeriği, antioksidan özelliği ve fizikokimyasal içeriği (toplam şeker, toplam yağ, toplam protein, toplam diyet lif, kuru madde, nem, titre edilebilir asitlik ve kül) belirlenerek kaplama materyali olarak kullanılabilirliği araştırılmıştır. Keçiboynuzu ununun yüksek fenolik bileşik içeriğinin yanı sıra %35,3±1,35 diyet lifi içeriği ile fonksiyonel bir kaplama materyali olarak seçilmesinin uygun olduğu ortaya koyulmuştur. Lacticaseibacillus rhamnosus ve Lacticaseibacillus paracasei probiyotik bakterileri potansiyel olarak prebiyotik özellikteki keçiboynuzu unu ile emülsiyon yöntemi kullanılarak enkapsüle edilmiştir. Her iki bakteri için enkapsülasyon koşulları Box-Behnken Dizayn ile kemometrik olarak optimize edilmiştir. L. rhamnosus ve L. paracasei kapsüllerinin enkapsülasyon verimleri sırasıyla %79,51±0,36 ve %74,98±0,20 olarak belirlenmiştir. Hazırlanan probiyotik bakteri kapsüllerinin yapı karakterizasyonları FTIR ve SEM analizleri ile gerçekleştirilmiştir. Serbest ve enkapsüle edilmiş probiyotik bakterilerin, +24C, +4C ve -24C’de 28 günlük depolama sürecindeki canlılıkları incelenmiş ve kapsüllerin bakteri canlılıklarının +4C ve -24C’de önemli ölçüde korunduğu tespit edilmiştir. In vitro gastrointestinal sindirim sürecinde ise kapsüllerin serbest probiyotik bakterilere göre sindirim koşullarına karşı daha dayanıklı olduğu gözlemlenmiştir. Sonuç olarak keçiboynuzu unu-probiyotik bakteri kapsüllerinin fonksiyonel gıda ürünlerinde kullanımı sağlanarak hem insan sağlığına hem de gıda endüstrisine katkı sağlanabileceği öngörülmektedir.
For probiotic bacteria to exert beneficial effects on host health, they must be able to maintain high levels of viability in the gastrointestinal digestive system after food production, storage, and consumption. For this purpose, it is important to encapsulate probiotic bacteria, especially with prebiotic substances. In this study, the phenolic compound content, antioxidant properties, and physicochemical content (total sugars, total fat, total protein, total dietary fiber, dry matter, moisture, titratable acidity, and ash) of carob flour (Ceratonia siliqua L.) were determined, and its usability as a coating material was investigated. It was found that carob flour, with its high phenolic compounds and dietary fiber content of 35.3±1.35%, is suitable to be selected as a functional coating material. The probiotic bacteria Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei were encapsulated by the emulsion method with carob flour, potentially prebiotic. The encapsulation conditions for both bacteria were chemometrically optimized using the Box-Behnken Design. The encapsulation efficiencies of L. rhamnosus and L. paracasei capsules were determined to be 79.51±0.36% and 74.98±0.20%, respectively. The structural characterization of the prepared probiotic bacterial capsules was carried out using FTIR and SEM analyses. The viability of free and encapsulated probiotic bacteria was analyzed at +24C, +4C, and -24C during 28 days of storage, and it was found that the bacterial viability of the capsules was significantly preserved at +4C and -24C. In vitro gastrointestinal digestion showed that the capsules were more resistant to digestive conditions than free probiotic bacteria. As a result, it is predicted that carob flour-probiotic bacteria capsules can be used in functional food products and contribute to both human health and the food industry.
For probiotic bacteria to exert beneficial effects on host health, they must be able to maintain high levels of viability in the gastrointestinal digestive system after food production, storage, and consumption. For this purpose, it is important to encapsulate probiotic bacteria, especially with prebiotic substances. In this study, the phenolic compound content, antioxidant properties, and physicochemical content (total sugars, total fat, total protein, total dietary fiber, dry matter, moisture, titratable acidity, and ash) of carob flour (Ceratonia siliqua L.) were determined, and its usability as a coating material was investigated. It was found that carob flour, with its high phenolic compounds and dietary fiber content of 35.3±1.35%, is suitable to be selected as a functional coating material. The probiotic bacteria Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei were encapsulated by the emulsion method with carob flour, potentially prebiotic. The encapsulation conditions for both bacteria were chemometrically optimized using the Box-Behnken Design. The encapsulation efficiencies of L. rhamnosus and L. paracasei capsules were determined to be 79.51±0.36% and 74.98±0.20%, respectively. The structural characterization of the prepared probiotic bacterial capsules was carried out using FTIR and SEM analyses. The viability of free and encapsulated probiotic bacteria was analyzed at +24C, +4C, and -24C during 28 days of storage, and it was found that the bacterial viability of the capsules was significantly preserved at +4C and -24C. In vitro gastrointestinal digestion showed that the capsules were more resistant to digestive conditions than free probiotic bacteria. As a result, it is predicted that carob flour-probiotic bacteria capsules can be used in functional food products and contribute to both human health and the food industry.
Description
Source:
Keywords:
Keywords
L. rhamnosus, L. paracasei, Ceratonia siliqua L., Optimizasyon, Encapsulation, Optimization, Enkapsülasyon
Citation
Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.