Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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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 SebnemThe 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: 2Citation - Scopus: 1Isolation, Purification, Structural Characterization, and Encapsulation of Sulforaphane From Cabbage Seeds Using the Ionic Gelation Method(Springer, 2025) Oner, Beste; Aydin, Ozgun Koprualan; Okkali, Gaye Sumer; Sarikahya, Nazli Boke; Nadeem, Hilal Sahin; KaymakErtekin, FigenSulforaphane (SFN), a phytochemical with anticancer and antibacterial properties, is a secondary metabolite found in cabbage (both in the plants and seeds), a member of the Brassica (crusifer) family. However, pure sulforaphane is volatile, sensitive to pH, temperature, light, and oxygen, and is also only oil-soluble, limiting its stability and bioaccessibility. Therefore, encapsulation is required to enhance stability and control its release. In this study, sulforaphane-rich extracts were first obtained from cabbage seeds using a hybrid ultrasonic-microwave extraction method yielding 24.35%, with a sulforaphane content of 8202.68 mu g/g DM, followed by purification of sulforaphane through chromatography. Structural elucidation was performed using H-1-NMR, C-13-NMR, and QTOF LC/MS. The pure SFN (> 90% purity) was encapsulated using the ionic gelation method to improve its bioaccessibility and stability. Various coating material combinations, sodium alginate/chitosan and sodium alginate/pectin were evaluated for the encapsulation process. Fourier-transform infrared spectroscopy (FTIR) was used to investigate the relationship between the coating materials, and the most efficient combination was selected. Optimization of process variables using central composite rotatable design (CCRD) identified the optimal conditions: 1.41% sulforaphane-oil mixture, 0.18% chitosan, and 6.88 min waiting time. Under these conditions, microcapsules were produced with high encapsulation efficiency (76.02%) and low solubility (4.78%). & Idot;n vitro bioaccessibility studies further confirmed minimal sulforaphane release during the oral and gastric phases, with a low release in the intestinal phase. These results demonstrate the effectiveness of the encapsulation system in protecting sulforaphane under harsh gastrointestinal conditions.Article Citation - Scopus: 3Cocoa 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: 9Citation - Scopus: 11Development of a Functional Chocolate Using Gamma-Amino Butyric Acid Producer Lacticaseibacillus Rhamnosus Nrrl B-442(Elsevier, 2022) Özer, Merve; Öztürk, Burcu; Hayaloğlu, Ali Adnan; Tellioğlu Harsa, ŞebnemThe human microbiota is influenced by the immune and nervous systems of the host. Gamma-aminobutyric acid (GABA) is known as bioactive compound and it has important physiological functions, such as anti-hypertensive and antidepressant activities. Lactic acid bacteria (LAB), especially Lactobacillus species are known as the most important GABA producers because of the food-grade nature. The purpose of this study is to develop a functional chocolate using microencapsulated GABA producer Lacticaseibacillus rhamnosus NRRL B-442 strain for patients having an anxiety disorder. Water-in-oil emulsion technique was conducted for microencapsulation using whey-pullulan complex. Microencapsulated and free L. rhamnosus cell counts were 6.75 and 7.20 log CFU/g in chocolates, respectively, at the end of 60 days. During simulated in vitro digestion analysis, survival rate of microencapsulated bacteria in chocolate samples was found at higher percentage (87%) than free bacteria (75%). Furthermore, microencapsulated L. rhamnosus did not affect the physical, chemical, and sensory properties of chocolate. Consequently, L. rhamnosus with the highest GABA producing capability may provide insight for an anxiety disorder patient, since this strain has been thought as having a therapeutic effect. A new functional food model was developed for “GutBrain Axis” phenomena since the chocolate could be accepted as a good carrier for GABA producer bacteria.Article Citation - WoS: 4Citation - Scopus: 5Developing a Functional Lozenge With Microencapsulated Lactiplantibacillus Pentosus To Improve Oral and Dental Health(Elsevier, 2021) Elvan, Menşure; Baysal, Ayşe Handan; Tellioğlu Harsa, ŞebnemIn this study, a functional lozenge was developed by using microencapsulated Lactiplantibacillus pentosus NRRL-B 227. Antimicrobial activity of L. pentosus was determined to find out the efficiency on cariogenic and pathogen microorganisms that are known to cause dental caries and gum diseases. Streptococcus mutans is a well-known cariogenic strain, which easily converts sugars to acids and exert adverse effects on dental health. Candida albicans is an opportunistic pathogen when body resistance is weak, it becomes dominant in the mouth, causing disruption of oral health. Within this context, by applying several methods (e.g. broth microdilution, disc diffusion, agar overlay and planktonic culture assays), L. pentosus showed antibacterial and antifungal activities against S. mutans ATCC 25175 and C. albicans DSMZ 5817, respectively. Thus, three different lozenge formulation were produced such as; CL control formulation without cells, CPL formulation containing micro encapsulated cells and FPL formulation containing free cells. The microbiological, physicochemical and sensorial studies were carried out for all formulations stored at 4 degrees C and 25 degrees C. Among these, CPL was found to be more stable than FPL, since microencapsulation with Pullulan/WPC water-in-oil emulsion play a protective role. L. pentosus viability has been lost after 1 month at 25 degrees C, however the viability was maintained without significant reduction at 4 degrees C in case of CPL samples. In the light of findings, lozenge formulation incorporated with L. pentosus can be considered as potential antimicrobial to improve oral health and therefore may become a promising candidate to contribute to the range of functional food products.Article Citation - WoS: 15Citation - Scopus: 17Effect of Different Microencapsulating Materials on the Viability of S. Thermophilus Ccm4757 Incorporated Into Dark and Milk Chocolates(Elsevier Ltd., 2021) Öztürk, Burcu; Elvan, Menşure; Özer, Merve; Tellioğlu Harsa, ŞebnemThis study aimed to evaluate the viability and bioaccessibility of Streptococcus thermophilus CCM4757 strain supplemented in dark and milk chocolates during storage period and pass through simulated in vitro gastro-intestinal tract. Microencapsulated and non-microencapsulated S. thermophilus CCM4757 strain added into the chocolates. Emulsion technique was used to microencapsulate cells with various biopolymers; carboxymethylcellulose, pectin, gum arabic, and cellobiose. The microencapsulated S. thermophilus with these coating materials was found to be viable higher than 9 log CFU/g up to 180 days of storage at 4 °C. Microbiological, physicochemical, and sensorial attributes of the chocolates containing microencapsulated and non-microencapsulated S. thermophilus CCM4757 were analyzed. The microencapsulated S. thermophilus showed a good survivability in milk (7.12 log CFU/g) and dark (6.90 log CFU/g) chocolate samples during 180-day storage at 4 °C. Supplementation of S. thermophilus did not affect significantly (P > 0.05) the sensory attributes of the chocolates. The results showed that S. thermophilus CCM4757 exhibited good cell survivability higher than 85% in chocolates under simulated gastro-intestinal fluids. S. thermophilus supplementation into the chocolate protected the viability of cells and did not affect the sensorial characteristics and moisture content of chocolates. The present study demonstrated that the dark and milk chocolates could be used as an important matrix to carry probiotics. © 2021 Elsevier Ltd