Encapsulation of bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production
Food Bioscience, cilt.50, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 50
- Basım Tarihi: 2022
- Doi Numarası: 10.1016/j.fbio.2022.102166
- Dergi Adı: Food Bioscience
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
- Anahtar Kelimeler: Encapsulation, Kefir, Shalgam, Anthocyanin, Probiotic
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Shalgam, a naturally fermented beverage, is a prebiotic supplement and has high antioxidant activity. This study aimed to encapsulate shalgam to develop a functional probiotic beverage by freeze drying. Particle size measurement and surface morphology, wettability, solubility, bulk density, tapped bulk density, moisture, water activity, total polyphenol, total monomeric anthocyanin, antioxidant activity and encapsulation efficiency analyzes were performed for characterization of shalgam capsules. The obtained shalgam capsules were used in kefir production at the rate of 0%, 5%, 10%, 15% (w/v). Color, viscosity, water soluble dry matter determination, total protein, total fat, titration acidity, pH, microbiological and sensory analysis of kefir samples were performed. Shalgam microcapsules increased total phenolic, anthocyanin and antioxidant activity of kefir significantly (p < 0.05). Kefir samples containing 5% shalgam microcapsules had the highest microbiological viability and sensory score.