Survival of different probiotic starters in blends of apple juice and vegetable extracts containing prebiotics

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dc.authorid0000-0002-5863-1249en_US
dc.authorid0000-0003-1784-9134en_US
dc.authorscopusid-en_US
dc.authorscopusid15766763000en_US
dc.authorwosid-en_US
dc.authorwosidGCN-5731-2022en_US
dc.contributor.authorCan, Aygül
dc.contributor.authorÖzçelik, Egemen
dc.contributor.authorPala, Çigdem Uysal
dc.date.accessioned2023-05-15T10:00:25Z
dc.date.available2023-05-15T10:00:25Z
dc.date.issued2021en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractViabilities of three different probiotic starters (LGG, LA-5, and ABT-2) inoculated to the formulations (F1-9) based on blends of apple juice and some vegetable extracts containing fructooligosaccharide and lactitol were monitored during fermentation and cold storage. Storage quality and stability of formulations in terms of physicochemical and antioxidant properties and sensory evaluation were investigated. F7 (Apple Juice + Cucumber extract + Carrot extract; 1 : 1 : 1, v/v/v) was the most successful among the formulations in terms of probiotic growth with more than 7 logs CFU‧mL-1 for all starters after fermentation at 37 °C for 24 h. F8 (Apple Juice + Cucumber extract (1 : 1, v/v) + 2 % FOS + 4 % Lactitol) come second for only LGG starter. Among the starters, LGG strain maintained its required viability with more than 6 logs CFU‧mL-1 in the formulations (F7-9) during cold storage. The viabilities of LA-5 and ABT-2 with more than 7 logs at the beginning of the storage periods constantly decreased below 1 log and 3 logs, respectively. Antioxidant properties of the probiotic beverages did not change significantly during the fermentation and storage period. F9 (Apple juice + Cucumber extract + Carrot extract (1 : 1 : 1, v/v/v) + 2 % FOS + 4 % Lactitol) was the most preferred formulation compared to all other formulations.en_US
dc.identifier.citationCan, A., Özçelik, E., Pala, Ç.U. (2021). Survival of different probiotic starters in blends of apple juice and vegetable extracts containing prebiotics. Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, 22(4), 491-508.en_US
dc.identifier.endpage508en_US
dc.identifier.issn1582-540X
dc.identifier.issue4en_US
dc.identifier.startpage491en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12428/4108
dc.identifier.volume22en_US
dc.identifier.wosWOS:000731763100008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.institutionauthorÖzçelik, Egemen
dc.institutionauthorPala, Çigdem Uysal
dc.language.isoen
dc.publisherVasile Alecsandri University of Bacăuen_US
dc.relation.ispartofScientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidantsen_US
dc.subjectConsumer likingen_US
dc.subjectNon-dairy probiotic beverageen_US
dc.subjectPrebioticsen_US
dc.subjectStorage qualityen_US
dc.titleSurvival of different probiotic starters in blends of apple juice and vegetable extracts containing prebiotics
dc.typeArticle

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