MİKROENKAPSÜLE SU KEFİRİ: PROBİYOTİK STABİLİTE, DEPOLAMA VE SİNDİRİM SİSTEMİNDE CANLILIK ÜZERİNE ETKİSİ

Abstract

Bu çalışmada ekstrüzyon tekniğiyle su kefiri (SK) ve Lacticaseibacillus casei (LC) farklı taşıyıcı materyallerle kaplanarak, depolama süresince fizikokimyasal özelliklerinin ve gastrointestinal sistemde probiyotik canlılık düzeylerinin belirlenmesi amaçlanmıştır. Taşıyıcı materyal olarak aljinat-nişasta ve aljinat-jelatin kombinasyonları kullanılmıştır. Ekstrüzyon ile mikrokapsüle edilen organizmalar liyofilizasyonla kurutulmuş; kuru kapsüller +4°C ve -18°C’de 30 gün depolanarak fizikokimyasal, mikrobiyolojik ve gastrointestinal canlılık analizlerine tabi tutulmuştur. Fizikokimyasal analizlerde kapsüllerin boyutları 2.56–3.13 mm, su aktiviteleri 0.28–0.35 olarak saptanmıştır. Depolama boyunca aljinat-jelatin kapsüller aljinat-nişasta kombinasyonuna kıyasla daha stabil bulunmuş, aljinat-nişasta ise daha yavaş salınım göstermiştir. Salınım testlerinde 37°C’de 120 dakikada en yüksek canlı hücre çıkışı gözlenmiş; aljinat-jelatin salınım verimliliği daha yüksek bulunmuştur. Simüle mide ve bağırsak ortamlarında probiyotik canlılığın özellikle bağırsak fazında azaldığı belirlenmiştir. Duyusal analizlerde kapsül eklenmiş ürünler görünüş, koku ve tat açısından panelistlerce olumlu değerlendirilmiştir. Sonuç olarak mikroenkapsülasyon su kefirinin probiyotik potansiyelini koruyarak fonksiyonel gıdalarda uygulanabilirliğini artırmaktadır. İlerleyen çalışmalarda farklı kaplama kombinasyonları ve teknikleri araştırılmalıdır.

Keywords

• Su kefiri
• mikroenkapsülasyon
• kaplama materyalleri
• gastrointestinal sistem

MICROENCAPSULATED WATER KEFIR: EFFECT ON PROBIOTIC STABILITY, STORAGE AND SURVIVAL IN THE GASTROINTESTINAL TRACT

Abstract

In this study, water kefir (SK) and Lacticaseibacillus casei (LC) were encapsulated with different carrier materials using the extrusion technique to evaluate physicochemical properties during storage and probiotic viability under simulated gastrointestinal conditions. Alginate-starch and alginate-gelatin combinations were applied as carriers. Encapsulated microorganisms were lyophilized, and dried capsules were stored at +4°C and -18°C for 30 days, followed by physicochemical, microbiological, and viability analyses. Capsule sizes ranged between 2.56–3.13 mm, while water activity was 0.28–0.35. During storage, alginate-gelatin capsules showed greater stability, whereas alginate-starch provided slower and more controlled release. In release tests, maximum viable cell counts were obtained at 37°C after 120 min, with higher release efficiency in alginate-gelatin. Simulated gastrointestinal assays indicated significantly reduced probiotic survival, particularly in the intestinal phase. Sensory evaluation revealed that capsule-enriched products were positively perceived by panelists. Overall, microencapsulation effectively preserved the probiotic potential of water kefir, supporting its promising application in functional foods.

Keywords

• Water kefir
• microencapsulation
• coating materials

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