Encapsulation of bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production  

作　　者：Feyza Tosya Sibel Bölek 

机构地区：[1]Department of Food Technology,Experimental Medicine Research and Application Center,University of Health Sciences Turkey,Uskudar,34662,Istanbul,Turkey

出　　处：《Food Bioscience》2022年第6期1120-1129,共10页食品生物科学（英文）

基　　金：supported by Sa˘glık Bilimleri University Scientific Research Coordination Unit.Project Number:2022-019.

摘　　要：Shalgam,a naturally fermented beverage,is a prebiotic supplement and has high antioxidant activity.This study aimed to encapsulate shalgam to develop a functional probiotic beverage by freeze drying.Particle size measurement and surface morphology,wettability,solubility,bulk density,tapped bulk density,moisture,water activity,total polyphenol,total monomeric anthocyanin,antioxidant activity and encapsulation efficiency analyzes were performed for characterization of shalgam capsules.The obtained shalgam capsules were used in kefir production at the rate of 0%,5%,10%,15%(w/v).Color,viscosity,water soluble dry matter determination,total protein,total fat,titration acidity,pH,microbiological and sensory analysis of kefir samples were performed.Shalgam microcapsules increased total phenolic,anthocyanin and antioxidant activity of kefir significantly(p<0.05).Kefir samples containing 5%shalgam microcapsules had the highest microbiological viability and sensory score.

关 键 词：ENCAPSULATION KEFIR Shalgam ANTHOCYANIN Probiotic 

分 类 号：TS201.3[轻工技术与工程—食品科学]