Dikenli İncir (Opuntia Ficus-İndica [L.]) konsantrat ve müsilajının probiyotik yoğurt üretiminde kullanım olanakları

Project no. 32199 · Status: Kapanmış (Yayın bekleniyor) · 2024

Summary

<p class="ql-align-justify">This&nbsp;study&nbsp;investigated&nbsp;the&nbsp;effects&nbsp;of&nbsp;prickly&nbsp;pear&nbsp;(Opuntia&nbsp;ficus-indica)&nbsp;fruit&nbsp;juice&nbsp;concentrate&nbsp;and&nbsp;cladode&nbsp;mucilage&nbsp;powder,&nbsp;both&nbsp;of&nbsp;which&nbsp;have&nbsp;been&nbsp;widely&nbsp;reported&nbsp;to&nbsp;exert&nbsp;therapeutic&nbsp;effects&nbsp;on&nbsp;human&nbsp;health,&nbsp;on&nbsp;the&nbsp;structural&nbsp;characteristics&nbsp;of&nbsp;probiotic&nbsp;yogurt&nbsp;and&nbsp;the&nbsp;viability&nbsp;of&nbsp;probiotic&nbsp;microorganisms.&nbsp;Probiotic&nbsp;yogurt&nbsp;samples&nbsp;were&nbsp;manufactured&nbsp;by&nbsp;supplementing&nbsp;cow’s&nbsp;milk&nbsp;with&nbsp;prickly&nbsp;pear&nbsp;fruit&nbsp;juice&nbsp;concentrate&nbsp;(DİK)&nbsp;and&nbsp;prickly&nbsp;pear&nbsp;mucilage&nbsp;powder&nbsp;(DİM)&nbsp;at&nbsp;two&nbsp;different&nbsp;concentrations&nbsp;(0.2%&nbsp;and&nbsp;0.4%,&nbsp;w/v),&nbsp;either&nbsp;individually,&nbsp;and&nbsp;by&nbsp;incorporating&nbsp;xanthan&nbsp;gum&nbsp;(KG)&nbsp;(0.5%,&nbsp;w/v)&nbsp;and&nbsp;inulin&nbsp;(I)&nbsp;(1%,&nbsp;w/v)&nbsp;as&nbsp;reference&nbsp;stabilizer&nbsp;and&nbsp;prebiotic,&nbsp;respectively.&nbsp;A&nbsp;starter&nbsp;culture&nbsp;containing&nbsp;<em>Streptococcus&nbsp;thermophilus,&nbsp;Lactobacillus&nbsp;delbrueckii&nbsp;subsp.&nbsp;bulgaricus,&nbsp;Lactobacillus&nbsp;acidophilus,&nbsp;and&nbsp;Bifidobacterium&nbsp;lactis</em>&nbsp;was&nbsp;added&nbsp;at&nbsp;a&nbsp;level&nbsp;of&nbsp;3%.&nbsp;Control&nbsp;(C)&nbsp;and&nbsp;formulated&nbsp;yogurt&nbsp;samples&nbsp;were&nbsp;comparatively&nbsp;evaluated&nbsp;in&nbsp;terms&nbsp;of&nbsp;rheological&nbsp;behavior,&nbsp;sensory&nbsp;attributes,&nbsp;color&nbsp;parameters,&nbsp;physicochemical&nbsp;properties,&nbsp;probiotic&nbsp;viability,&nbsp;total&nbsp;phenolic&nbsp;content&nbsp;(TPC),&nbsp;betalain&nbsp;content,&nbsp;and&nbsp;antioxidant&nbsp;capacity.&nbsp;The&nbsp;results&nbsp;demonstrated&nbsp;that&nbsp;mucilage&nbsp;powder&nbsp;exhibited&nbsp;superior&nbsp;thickening,&nbsp;gelling,&nbsp;and&nbsp;stabilizing&nbsp;properties&nbsp;compared&nbsp;to&nbsp;xanthan&nbsp;gum,&nbsp;and&nbsp;exerted&nbsp;a&nbsp;greater&nbsp;prebiotic&nbsp;effect&nbsp;than&nbsp;inulin-containing&nbsp;samples.&nbsp;Furthermore,&nbsp;yogurt&nbsp;samples&nbsp;formulated&nbsp;with&nbsp;mucilage&nbsp;powder&nbsp;showed&nbsp;significantly&nbsp;improved&nbsp;rheological,&nbsp;physicochemical,&nbsp;and&nbsp;sensory&nbsp;characteristics&nbsp;relative&nbsp;to&nbsp;the&nbsp;other&nbsp;formulations.&nbsp;Both&nbsp;concentrations&nbsp;of&nbsp;mucilage&nbsp;powder&nbsp;resulted&nbsp;in&nbsp;the&nbsp;most&nbsp;pronounced&nbsp;and&nbsp;statistically&nbsp;significant&nbsp;positive&nbsp;effects&nbsp;on&nbsp;the&nbsp;viability&nbsp;of&nbsp;all&nbsp;probiotic&nbsp;strains&nbsp;(p&nbsp;&lt;0.05).&nbsp;Following&nbsp;21&nbsp;days&nbsp;of&nbsp;refrigerated&nbsp;storage,&nbsp;probiotic&nbsp;counts&nbsp;were&nbsp;successfully&nbsp;maintained&nbsp;in&nbsp;yogurt&nbsp;samples&nbsp;containing&nbsp;DİM,&nbsp;DİK,&nbsp;and&nbsp;inulin.&nbsp;Among&nbsp;all&nbsp;formulated&nbsp;samples,&nbsp;yogurts&nbsp;enriched&nbsp;with&nbsp;mucilage&nbsp;powder&nbsp;achieved&nbsp;the&nbsp;highest&nbsp;sensory&nbsp;acceptance&nbsp;scores.&nbsp;Additionally,&nbsp;yogurt&nbsp;samples&nbsp;containing&nbsp;mucilage&nbsp;powder&nbsp;and&nbsp;fruit&nbsp;juice&nbsp;concentrate&nbsp;exhibited&nbsp;significantly&nbsp;higher&nbsp;total&nbsp;phenolic&nbsp;content&nbsp;and&nbsp;antioxidant&nbsp;activity&nbsp;compared&nbsp;to&nbsp;the&nbsp;control&nbsp;and&nbsp;other&nbsp;formulations.&nbsp;These&nbsp;enhancements&nbsp;were&nbsp;attributed&nbsp;to&nbsp;the&nbsp;high&nbsp;water-&nbsp;and&nbsp;oil-holding&nbsp;capacity,&nbsp;elevated&nbsp;phenolic&nbsp;content,&nbsp;strong&nbsp;antioxidant&nbsp;potential,&nbsp;and&nbsp;high&nbsp;betalain&nbsp;concentration&nbsp;of&nbsp;the&nbsp;mucilage&nbsp;powder.&nbsp;A&nbsp;statistically&nbsp;significant&nbsp;correlation&nbsp;was&nbsp;observed&nbsp;between&nbsp;increasing&nbsp;concentrations&nbsp;of&nbsp;mucilage&nbsp;powder&nbsp;and&nbsp;fruit&nbsp;juice&nbsp;concentrate&nbsp;and&nbsp;the&nbsp;measured&nbsp;quality&nbsp;parameters&nbsp;(p&nbsp;&lt;0.05).&nbsp;Overall,&nbsp;the&nbsp;findings&nbsp;indicate&nbsp;that&nbsp;prickly&nbsp;pear&nbsp;mucilage&nbsp;powder&nbsp;and&nbsp;fruit&nbsp;juice&nbsp;concentrate&nbsp;can&nbsp;be&nbsp;effectively&nbsp;utilized&nbsp;as&nbsp;natural&nbsp;colloidal&nbsp;stabilizers&nbsp;and&nbsp;functional&nbsp;prebiotic&nbsp;ingredients&nbsp;in&nbsp;probiotic&nbsp;yogurt&nbsp;production.</p>

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