The effect of kefir enrichment with Arthrospira platensis and Chlorella vulgaris on kefir microbiota, antioxidant, and physicochemical properties

Kahraman-Ilıkkan, Özge; Bağdat, Elif Şeyma

doi:10.1007/s10811-022-02892-y

Cited by 6 publications

(1 citation statement)

References 27 publications

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“…The antioxidant activities of extracts (0.1 mL) were specified with the DPPH radical scavenging method according to Kahraman‐Ilıkkan and Bagdat (2023) and Subaşı‐Zarbaliyev et al. (2023).…”

Section: Methodsmentioning

confidence: 99%

The effect of free and encapsulated probiotic bacteria on some physicochemical, microbiological, and textural properties of apricot leather (pestil) during storage

Bagdat,

Kutlu,

Tornuk

2024

Journal of Food Science

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Pestil, also known as fruit leather, has emerged as a promising non‐dairy carrier for probiotics, utilizing apricots and incorporating probiotics into its formulation. This study aimed to develop a healthy snack bar by incorporating three distinct strains of probiotic bacteria, both in free and encapsulated forms, into the recipe of apricot leather. The physicochemical, bioactive, microbiological, and textural attributes of the resulting apricot pestils were evaluated over a 120‐day storage period. Fluctuations in pH (4.74–4.97) were observed during storage, whereas water activity (0.31–0.45) and moisture content (8.05%–13.40%) exhibited a decreasing trend over time. Incorporating free or encapsulated bacteria resulted in a darker surface, attributed to the intermolecular interactions between probiotics and the pestil matrix. The initial total phenolic content was highest and declined significantly during storage (52.13–291.73 mg gallic acid equivalent/100 g) (p < 0.05). Viability was found to be higher in the encapsulated forms of bacteria at the conclusion of the storage period. Overall, apricot pestil emerged as a promising matrix for viable probiotics, facilitating their delivery and hosting in both free and encapsulated forms during storage.

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Section: Methodsmentioning

confidence: 99%