Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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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: 13Citation - Scopus: 17Characterization of Antimicrobial Activities of Olive Phenolics on Yeasts Using Conventional Methods and Mid-Infrared Spectroscopy(Springer, 2019) Canal, Canan; Özen, Banu; Baysal, Ayşe HandanOlive fruit is very rich in terms of phenolic compounds. Antimicrobial activities of various phenolic compounds against bacteria and fungi are well established; however, their effects on yeasts have not been examined. Aim of this study was to investigate the antimicrobial effects induced by olive phenolic compounds, including tyrosol, hydroxytyrosol, oleuropein, luteolin and apigenin against two yeast species, Aureobasidium pullulans and Saccharomyces cerevisiae. For this purpose, yeasts were treated with various concentrations (12.5-1000ppm) of phenolic compounds and reduction in yeast population was followed with optical density measurements with microplate reader, yeast colony forming units and mid-infrared spectroscopy. All phenolic compounds were effective on both yeasts, especially 200ppm and higher concentrations have significant antimicrobial activity; however, effects of lower levels depend on the type of phenolic compound. According to mid-infrared spectral data, significant changes were observed in 1200-900cm(-1) range corresponding to carbohydrates of yeast structure as a result of exposure to all phenolic compounds except tyrosol. Spectra of tyrosol and luteolin treated yeasts also showed changes in 1750-1500cm(-1) related to amide section and 3600-3000cm(-1) fatty acid region. Since phenolic compounds from olives were effective against yeasts, they could be used in food applications where yeast growth showed problem. In addition, FTIR spectroscopy could be successfully used to monitor and characterize antimicrobial activity of phenolic compounds on yeasts as complementary to conventional microbiological methods.