Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Author: search.filters.author.Elvan, MensureLanguage: search.filters.language.en

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  • Article
    Almond Cheese Analog Fortified with Microencapsulated Lactiplantibacillus Plantarum DSM 1954: Evaluation of Viability and Quality Parameters Using Different PlantBased Proteins
    (Springer India, 2025) Ozturk, Burcu; Elvan, Mensure; Harsa, Hayriye Sebnem
    The objective of this study was to evaluate the viability of Lactiplantibacillus plantarum DSM1954 encapsulated using plant-based proteins as novel coating materials, when supplemented into almond cheese-analog during storage. Freeze-dried Lb. plantarum strains that were both microencapsulated and non-microencapsulated were added to cheese-analog. A water-in-oil emulsion method was used with a variety of plant-based proteins, including soy, pea, and potato. Microbial analysis, chemical composition, color analysis were conducted on the cheese-analogs. Microencapsulation was successfully achieved with pea and soy proteins, demonstrating encapsulation efficiencies of 85.8% and 86.6%, respectively; however, potato protein concentrate failed to form microcapsules. The viability of microencapsulated cells was higher than 10 log CFU/g during storage. The survivability of Lb. plantarum under acidic conditions was observed to be 0.85 log reduced in microencapsulated cells, whereas 3 log reduction was determined in non-microencapsulated cells. According to the SEM analysis, the diameter of the microencapsulated cells was found to be 0.8-1.5 mu m. Both microencapsulated and non-microencapsulated probiotic cells maintained viability above the probiotic threshold (> 6 log CFU/g) in cheese-analogs during storage. Although plant-based microencapsulation slightly affected the appearance by causing a darker color in cheese-analogs, this novel approach provides a promising alternative for enhancing probiotic stability in plant-based dairy alternatives.
  • Article
    Citation - WoS: 6
    Citation - Scopus: 6
    Enhancing a Vegan Snack Bar: Edible Coating Infused With Lentil Protein and Pomegranate Peel
    (Amer Chemical Soc, 2024) Atik, Hande; Elvan, Mensure; Harsa, Sebnem
    This study aimed to coat a snack bar with an edible film made from pomegranate peel and lentil protein. The bars with edible film coating were stored at 25 degrees C and 35% relative humidity (normal conditions) and at 35 degrees C and 70% relative humidity (climate conditions). Snack bars containing dried figs and strawberries were coated using the dipping method. The physicochemical profile, microbial safety, and sensory properties of the bars were examined. The film thickness was 0.06 mm, the degree of swelling was 4.53%, and the tensile strength was 7.60 MPa. The combination of the pomegranate peel and lentil protein formed a continuous film network. The coating resulted in an increase in the phenolic and protein contents of the bars and also lowered their water activity. However, color differences were observed in the bars under the climate conditions. The edible film coating maintained the nutritional value and quality of the snack bars throughout storage.