Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 16Citation - Scopus: 18Microencapsulation of a Potential Probiotic Lactiplantibacillus Pentosus and Its Impregnation Onto Table Olives(Elsevier, 2022) Elvan, Menşure; Baysal, Ayşe Handan; Harsa, Hayriye ŞebnemThis study aimed to demonstrate some probiotic properties of Lactiplantibacillus pentosus NRRL B-227 and impregnate the strain onto the table olive surfaces. In this respect, antioxidative ability, antibiotic resistance, and survivability after simulated digestion tests were carried out. Microencapsulation was performed using xylan and whey protein concentrate (WPC) using the water-in-oil emulsion technique to maintain cell viability. A vacuum impregnation process was performed to coat olive surfaces with L. pentosus. This strain demonstrated 71.6% DPPH radical scavenging activity and exhibited paramount resistance to antibiotics. The viable cell count of microencapsulated L. pentosus was found as 8 log CFU/g after 72 weeks of storage. After exposure to the simulated oral phase, 1-log reduction was detected, and gastric phase conditions led to a 3-log reduction of viability of microencapsulated as well as non-microencapsulated cells. The viability of microencapsulated L. pentosus on the surface of olives was also evaluated for one-month, and viable cell count was ≥6 log CFU/g. In the light of these findings, L. pentosus with antibiotic and digestion fluids resistant and antioxidant properties were successfully microencapsulated within xylan-WPC complex. Table olives can be considered as a suitable carrier for beneficial microorganisms that satisfies with the expectations of regulations for functional foods.