Yeşil Meyveli Soğuk İçeceklerin Probiyotik Bakteriler ile Fermantasyonu: Biyoaktif, Mikrobiyolojik ve Fizikokimyasal Özellikleri

Year 2024, , 1384 - 1400, 15.09.2024

Selin Kalkan , Emine Kirkkoçoğlu , Zeliha Kaya , Mustafa Otağ

https://doi.org/10.31466/kfbd.1465102

Abstract

Bu çalışmada, ıspanak, maydanoz, kivi, yeşil elma ve elma suyu ile yapılan yeşil meyve (YS) bazlı probiyotik soğuk bir içecek formülasyonunun geliştirilmesini amaçlamıştır. Bifidobacterium animalis ssp lactis B94 ve Lactobacillus rhamnosus GG olmak üzere iki ticari laktik asit bakterisi (LAB) kullanılarak hazırlanan yeşil meyveli soğuk içeceklerin (YS), fenolik bileşik içeriği, antioksidan kapasiteleri ve fizikokimyasal özellikleri 4 oC'deki 7 günlük depolama süresi boyunca araştırılmıştır. Tüm örneklerin pH, titrasyon asiditesi, kül, kuru madde, brix, yoğunluk ve renk değerleri belirlenmiştir. 7 günlük depolama süresinden sonra elde edilen sonuçlar doğrultusunda, her iki YS, LAB büyümesi için uygun matrisler olduğu ve fermantasyon sonrası koloni sayılarının 6,26 - 9,45 log KOB/mL arasında değiştiği tespit edilmiştir. YS toplam fenolik ve flavonoid miktarı fermantasyon sonrasında artış göstermiştir. Örneklerin toplam fenolik içerikleri 139,84 ile 146,29 gallik asit eşdeğeri (mg/L) arasında belirlenmiştir. Benzer şekilde, DPPH ve ABTS yöntemlerine dayalı antioksidan kapasitelerin önemli ölçüde ve özellikle depolamanın ilk gününde artış gösterdiği tespit edilmiştir (p≤0,05). Sonuç olarak, YS’de probiyotik bakterilerin depolama süresi boyunca tatmin edici bir düzeyde kaldığı ve bu nedenle YS probiyotiklerin ve liflerin dahil edilmesi için uygun bir içecek olduğu görülmüştür.

Keywords

Antioksidan kapasite, Fonksiyonel içecek, Mikrobiyel canlılık, Probiyotik, Meyveli soğuk içecek

Fermentation of Green Fruit-Based Cold Beverages by Probiotic Bacteria: Bioactive, Microbiological and Physicochemical Properties

Abstract

This study aims to develop a green fruit (YS)-based probiotic cold beverage formulation made with spinach, parsley, kiwi, green apple, and apple juice. Two commercial lactic acid bacteria (LAB), namely Bifidobacterium animalis ssp lactis B94 and Lactobacillus rhamnosus GG were used to investigate the effects on the phenolic compounds, antioxidant capacities and physicochemical properties of the YS during 7 days of storage at 4 oC. The physicochemical characterization of the formulations with better performance regarding the maintenance of probiotic counts was carried out. The pH, titration acidity, ash, dry matter, brix, density and color values of all samples were determined. After the period of storage for 7 days, results showed that both YS were favourable matrices for LAB growth and the colony counts remained between 6.26 – 9.45 log CFU/mL after fermentation. Total phenolics and flavonoids in YS were increased after fermentation period. The total phenolic contents of the samples were varied between 139.84 and 146.29 gallic acid equivalent in mg/L. Correspondingly, antioxidant capacities based on DPPH and ABTS methods were improved significantly and positively (p≤0.05) especially in the first day of the storage. Consequently, the YS can be considered an appropriate vehicle for the incorporation of probiotics and fibres, whereas, the probiotic bacteria remain at a satisfactory level throughout storage.

Keywords

Antioxidant capacity, Functional beverage, Microbial viability, Probiotic, Fruit-based cold beverages

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