Meslek Yüksek Okulları / Vocational Schools

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Author: search.filters.author.Tornuk, Fatihsearch.filters.applied.f.language: search.filters.language.en_US

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    Optimization Of Spray-Drying Process Parameters For Microencapsulation Of Three Probiotic Lactic Acid Bacteria Selected By Their High Viability Rate In Sucrose And Fructose Levels And High Temperatures
    (Başketn Üniversitesi Kazan Meslek Yüksekokulu, 2024-05-05) Bagdat, Elif Seyma; Akman, Perihan Kubra; Kutlu, Gozde; Tornuk, Fatih
    Microencapsulation is an efficient way to increase the survival rate of probiotics against harsh conditions. In this study, three probiotic strains (Lactiplantibacillus plantarum subsp. plantarum strain W2 (LP4), Lactiplantibacillus pentosus strain XL640 (LPE1), and Limosilactobacillus fermentum strain W8 (LF2)), isolated from shalgam and gilaburu, were microencapsulated with spray drying and process conditions [maltodextrin concentration (MC, 10-30%) and inlet air temperature (IAT, 110-130 degrees C)] were optimized by central composite rotatable design of response surface methodology. The results indicated that the predicted IAT and MC values for the maximum powder yield and viability were 123.21 degrees C and 22.76%, 130.37 degrees C and 19.49%, and 127.94 degrees C and 10.00% for LF2, LP4 and LPE1, respectively. At these conditions, bacterial viability ranged from 10.27 to 10.33 log colony-forming units per gram (cfu/g), while the powder yield values for the encapsulation of the bacteria were between 43.38% and 50.97%. Furthermore, MC was the most significant factor for the powder yield of LF2, LPE1, and viability of LPE1. Encapsulation efficiency values higher than 92.77% demonstrated the efficiency of spray drying for the protection of selected strains. The microcapsules produced at the optimum points had moisture content between 5.30 and 5.96%. SEM images showed that the microcapsules were in spherical shape. In conclusion, the results confirmed that the selected probiotics were successfully microencapsulated with spray drying with high powder yield, viability, and encapsulation efficiency levels and these features could reveal the potential of the encapsulated probiotic strains to be used in high-sugar foods.
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    Evaluating The Multifaceted Impact Of Cephalaria Extract On Dough Quality: Antioxidant, Antimicrobial, And Cytotoxic Properties
    (INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024-12) Bagdat, Elif Seyma; Bozkurt, Fatih; Ilikkan, Ozge Kahraman; Sagdic, Osman; Tornuk, Fatih
    Cephalaria syriaca, known as cephalaria, is an annual, pilose plant with pink-purple flowers growing wild in wheat fields. Viscoelastic properties of gluten-free doughs can be improved by adding cephalaria. However, this addition results in some undesirable properties in bread such as bitter taste and dark internal colour. This study aimed to reduce these effects by obtaining cephalaria obtained from distilled water and ethanol extracts and to increase the potential use of extracts in bread production. Different proportions of water and ethanol extracts obtained from oil-free cephalaria were added to bread by creating a model with Mixture Design, and the optimum concentration was determined by farinograph trials. The antioxidative, antimicrobial, and cytotoxic effects of extract and the effect of cephalaria on yeast activity were examined. Cephalaria extracts had no measurable antimicrobial effect and no antifungal effect on Rhizopus stolonifer, while an antifungal effect was found against A. niger and P. expansum. The IC50 value was found to be 4.15 mg mL(-1 )for ethanol extract while the water extract had no effect on cells. The addition of extract had no negative effect on the number of yeasts in sourdough fermentation. The study has improved the usage of cephalaria by using water and ethanol extracts in dough.