Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

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COAR Access Rights: search.filters.coarAccessRights.open accessSubject: search.filters.subject.Gum arabic

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  • Article
    Citation - Scopus: 3
    Cocoa Pudding Fortified With Microencapsulated Lactiplantibacillus Plantarum Dsm 1954
    (Maximum Academic Press, 2023) Silkin,B.; Onen,B.; Elvan,M.; Harsa,H.S.
    Probiotic pudding can be served as a functional food with high probiotic viability during production and storage. The aim of this study was to investigate the microencapsulation of Lactiplantibacillus plantarum DSM 1954 with a gum arabic-whey protein concentrate complex using a water-in-oil emulsion technique and to evaluate the stability of microencapsulated and non-microencapsulated L. plantarum in the cocoa pudding and to determine the main quality parameters and sensory characteristics of pudding during storage at 4 °C for 21 d. The efficacy of microencapsulation on the viability over 21 d was determined and an encapsulation efficiency of 86.66% was achieved. Whole milk, cocoa, corn starch, and gum arabic, as well as microencapsulated and non-microencapsulated L. plantarum were used to produce probiotic-fortified cocoa pudding. L. plantarum was added to pudding for 21 d to test their viability and stability. pH values and sensory analysis of pudding were conducted. Microencapsulated and non-microencapsulated L. plantarum cell counts were approximately 9 log CFU/g in pudding samples at the end of 21 d. With storage time, the pH of pudding containing non-microencapsulated bacteria decreased more than that of pudding containing microencapsulated bacteria. The addition of bacteria to the pudding did not have a significant effect on the taste, odor, and texture. Since both microencapsulated and non-microencapsulated bacteria maintain significant viability in pudding during storage, pudding can be considered a potential carrier of probiotics. © 2023 by the author(s).
  • Article
    Citation - WoS: 48
    Citation - Scopus: 58
    Micro-Encapsulation of Ozonated Red Pepper Seed Oil With Antimicrobial Activity and Application To Nonwoven Fabric
    (John Wiley and Sons Inc., 2013) Özyıldız, Figen; Karagönlü, S.; Başal, Güldemet; Uzel, Ataç; Bayraktar, Oğuz
    In recent years, functional fabrics possessing antimicrobial activity have drawn significant interest because antibiotic resistance is becoming widespread among pathogenic micro-organisms. The aim of this study was to produce microcapsules incorporating ozonated red pepper seed oil (ORPSO) with antimicrobial properties and apply them to nonwoven fabrics to prepare functional textiles. Red pepper seed oil (RPSO) was ozonated and micro-encapsulated via a complex coacervation method using gelatin (GE) and gum arabic (GA) as wall materials. While micro-encapsulation yield and oil loading decreased with increases in the amount of surfactant, the mean particle size increased. The antimicrobial activity of the oil was tested via the disc diffusion method. The microcapsules were also tested using the agar well method. While RPSO had no effect on the test micro-organisms, the ORPSO and microcapsules containing ORPSO were found to be active against the test micro-organisms. The microcapsules were then applied to nonwoven fabric using the padding method to produce a disposable functional textile. The microcapsule-impregnated functional fabrics provided a 5 log decrease in 1 h. It is therefore possible to functionalize nonwoven fabrics to have antimicrobial activity against antibiotic-resistant micro-organisms, using microcapsules containing ORPSO.