Food Engineering / Gıda Mühendisliği

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  • Book Part
    Citation - Scopus: 1
    Enzyme Production From Sourdough
    (CRC Press, 2023) Elvan, Menşure; Harsa, Şebnem
    Sourdough is a traditional fermented food well known around the world. It contains a wide variety of components, such as cereals and pseudocereals, and is rich in microflora that can potentially be used for enzyme production. Sourdough is a good source of lactic acid bacteria that have high enzyme production capability. Enzymes have different roles during sourdough fermentation: mainly, amylase and xylanase enzymes have important effects in improving texture; protease and phytase enzymes increase the nutritional value of sourdough; lipoxygenase improves the shelf life of products; and esterase plays a leading role in aroma and flavor formation. Additionally, it is possible to isolate sourdough enzymes for their potential to improve the health attributes of other foods, i.e., enzymes to break down gluten, hydrolyze phytic acid, and degrade fructans. Moreover, these enzymes may also be used to improve the technological properties of grain-based foods and beverages. Currently, there are no studies on the large-scale production of enzymes based on sourdough, although microorganisms isolated from sourdough have the potential for industrial-scale food applications as the sourdough microflora and derived enzymes have Generally Recognized as Safe (GRAS) and green label status. This chapter reviews sourdough enzymes and their importance for improving the quality and shelf life of foods in different food industries and products. © 2024 selection and editorial matter, Marco Garcia-Vaquero and João Miguel F. Rocha.
  • Article
    Citation - WoS: 4
    Citation - Scopus: 5
    Developing a Functional Lozenge With Microencapsulated Lactiplantibacillus Pentosus To Improve Oral and Dental Health
    (Elsevier, 2021) Elvan, Menşure; Baysal, Ayşe Handan; Tellioğlu Harsa, Şebnem
    In 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: 15
    Citation - Scopus: 17
    Effect 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, Şebnem
    This 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