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Title: Microencapsulation of a potential probiotic Lactiplantibacillus pentosus and its impregnation onto table olives
Authors: Elvan, Menşure
Baysal, Ayşe Handan
Harsa, Hayriye Şebnem
Izmir Institute of Technology
Izmir Institute of Technology
Izmir Institute of Technology
Keywords: Antioxidant activity
Functional foods
Lactic acid bacteria
Issue Date: Feb-2022
Publisher: Elsevier
Abstract: This study aimed to demonstrate some probiotic properties of Lactiplantibacillus pentosus NRRL B-227 and impregnate the strain onto the table olive surfaces. In this respect, antioxidative ability, antibiotic resistance, and survivability after simulated digestion tests were carried out. Microencapsulation was performed using xylan and whey protein concentrate (WPC) using the water-in-oil emulsion technique to maintain cell viability. A vacuum impregnation process was performed to coat olive surfaces with L. pentosus. This strain demonstrated 71.6% DPPH radical scavenging activity and exhibited paramount resistance to antibiotics. The viable cell count of microencapsulated L. pentosus was found as 8 log CFU/g after 72 weeks of storage. After exposure to the simulated oral phase, 1-log reduction was detected, and gastric phase conditions led to a 3-log reduction of viability of microencapsulated as well as non-microencapsulated cells. The viability of microencapsulated L. pentosus on the surface of olives was also evaluated for one-month, and viable cell count was ≥6 log CFU/g. In the light of these findings, L. pentosus with antibiotic and digestion fluids resistant and antioxidant properties were successfully microencapsulated within xylan-WPC complex. Table olives can be considered as a suitable carrier for beneficial microorganisms that satisfies with the expectations of regulations for functional foods.
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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