Development of Protein-Based Postbiotic Functional Foods
Project no. 23774 · Status: Kapanmış (Yayın bekleniyor) · 2022
Summary
<p>The beneficial effects of probiotics on human health are shown by studies. However, probiotics, especially those consumed alive in the food matrix, have some technological and biological disadvantages. These include the number of living cells that survive in the food matrix and pass from the matrix to the intestine, negative sensory effects, loss of viability during drying and other heat treatments, low stability during storage, and also the risks of antibiotic resistance gene transfer, infection and disruption of intestinal homeostasis. In addition to these limitations, studies conducted in recent years have revealed that not every probiotic strain has the same effect on different individuals. In light of all these, studies have gained momentum in identifying the active ingredients that enable probiotics to cause their positive effects. The identification of these active ingredients will bring a new understanding to the potential use of the active substance directly instead of the living organism. It has been found that some of these active ingredients are postbiotics that probiotics send out of the cell and that these have a positive effect in various disease models. In order to use postbiotics in food formulations, determine their effects on some quality characteristics of foods and their shelf life, postbiotics will be obtained from the Bacillus coagulans microorganism to be used within the scope of the project and their protein content, antioxidant capacity and antimicrobial properties will be determined. Apple juice will be used as a food matrix and the quality characteristics and microbial loads of control samples with and without postbiotics will be monitored during the storage period and sensory analyses will be performed.</p><p>This study aims to develop protein-based postbiotic containing functional foods and new products and production methods will be developed for the growing functional food market with the development of postbiotic added fruit products. It is expected that the product developed with this project will increase our country's competitive power in the continuously growing functional / nutraceutical products market.</p>