Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

Browse

Filters

20252

Settings

Scopus Q: search.filters.scopusQuartile.Q1Subject: search.filters.subject.Microencapsulation

Search Results

Now showing 1 - 2 of 2
  • 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: 2
    Citation - Scopus: 1
    Isolation, 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, Figen
    Sulforaphane (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.