Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı

Year 2021, Volume: 19 Issue: 2, 208 - 220, 01.08.2021

İlkin Yücel Şengün Yunus Yahşi

https://doi.org/10.24323/akademik-gida.977306

Cited By: 2

Abstract

Günümüzde bilimsel ve teknolojik alanlarda meydana gelen gelişmeler sayesinde tüketicilerin gıda tercihleri besleyici, sağlıklı ve hastalıkları önlemede etkili olan fonksiyonel gıdalara yönelmiştir. Fonksiyonel gıdaların büyük kısmını süt bazlı probiyotik ürünler oluşturmaktadır. Bununla birlikte, vejetaryen, süt proteinlerine alerjisi olan ve laktoz intoleransına sahip kişilerin laktoz içermeyen, besin değeri yüksek ve kolesterol oranı düşük ürünlere yönelik talepleri artmış ve bu nedenle probiyotik gelişimini destekleyen yeni gıda matrisleri güncel araştırma konusu haline gelmiştir. Bu kapsamda meyve ve sebzeler, inülin, galaktooligosakkarit ve fruktooligosakkarit gibi probiyotik gelişimini destekleyen prebiyotiklerin yanı sıra vitamin, mineral ve fenolik bileşikler gibi sağlığa faydalı bileşenler açısından zengin olmaları sebebiyle alternatif gıda matrisleri arasında yer almaktadırlar. Probiyotik taşıyıcıları olarak meyve ve sebzelerin kullanılması ile fonksiyonel özellikleri arttırılmış daha sağlıklı ürünler elde edilebilmektedir. Farklı tekniklerle üretilen meyve ve sebze bazlı probiyotik içeceklerin geliştirilmesi amacıyla hammadde olarak sıklıkla elma, portakal, ananas, havuç ve pancar, probiyotik kültür olarak ise genellikle Lactobacillus acidophilus, L. casei, L. plantarum, L. rhamnosus, Leuconostoc mesenteroides ve Bifidobacterium lactis kullanılmaktadır. Bununla birlikte, probiyotiklerin çeşitli hammaddelerde canlılığını sürdürebilmesi; kullanılan probiyotik suş ve doz, ortamın pH değeri, antimikrobiyel bileşiklerin varlığı, kullanılan katkı maddeleri, oksijen düzeyi ve uygulanan teknolojik işlemler gibi faktörlere bağlı olarak değişebilmektedir. Probiyotik canlılığının korunması amacıyla en sık kullanılan teknikler arasında mikroenkapsülasyon, immobilizasyon ve prebiyotik kullanımı yer almaktadır. Bu çalışmada, probiyotik meyve ve sebze bazlı içeceklerin geliştirildiği güncel çalışmalar derlenmiştir.

Keywords

Probiyotik, Meyve, Sebze, İçecek

Use of Probiotics in Fruit and Vegetable-Based Drinks

Abstract

Nowadays, consumers’ food preferences are tending towards functional foods that are nutritious, healthy and effective in preventing diseases, thanks to advances in scientific and technological fields. Dairy-based probiotic foods constitute the majority of functional foods; however consumers who are vegetarian, allergic to milk protein and lactose intolerance have increased the demand for lactose-free, high-nutritional and low-cholesterol products. Therefore, new food matrices that support the probiotic growth have become a current research subject. In this context, fruits and vegetables are among alternative food matrices due to their rich in health beneficial components such as vitamins, minerals and phenolic compounds, as well as prebiotics, which promote the growth of probiotics, such as inulin, galactooligosaccharides and fructooligosaccharides. By using fruits and vegetables as probiotic carriers, healthier products with improved functional properties can be obtained. In order to develope fruit and vegetable-based probiotic beverages by different techniques, apple, orange, pineapple, carrot and beetroot are often used as raw materials while Lactobacillus acidophilus, L. casei, L. plantarum, L. rhamnosus, Leuconostoc mesenteroides and Bifidobacterium lactis are generally used as probiotic cultures. On the other hand, the growth and survival of probiotics in various raw materials may vary depending on factors such as probiotic strains and doses, pH of the
medium, antimicrobial compounds, additives, oxygen level and technological processes used. Among the most frequently used techniques, microencapsulation, immobilization and prebiotics addition in order to protect the viability of probiotic. In this study, recent studies on the development of probiotic fruit and vegetable-based beverages were reviewed.

Keywords

Probiotic, Fruit, Vegetable, Beverage

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