The effect of free and encapsulated probiotic bacteria on some physicochemical, microbiological, and textural properties of apricot leather (pestil) during storage

Bagdat E. S., Kutlu G., Törnük F.

Journal of Food Science, cilt.89, sa.8, ss.4688-4703, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 89 Sayı: 8
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/1750-3841.17245
  • Dergi Adı: Journal of Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Computer & Applied Sciences, Environment Index, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.4688-4703
  • Anahtar Kelimeler: innovative functional snack bar, Lactiplantibacillus pentosus strain XL640, Lactiplantibacillus plantarum subsp. plantarum strain w2, Limosilactobacillus fermentum strain w8, probiotic apricot leather
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

Pestil, also known as fruit leather, has emerged as a promising non-dairy carrier for probiotics, utilizing apricots and incorporating probiotics into its formulation. This study aimed to develop a healthy snack bar by incorporating three distinct strains of probiotic bacteria, both in free and encapsulated forms, into the recipe of apricot leather. The physicochemical, bioactive, microbiological, and textural attributes of the resulting apricot pestils were evaluated over a 120-day storage period. Fluctuations in pH (4.74–4.97) were observed during storage, whereas water activity (0.31–0.45) and moisture content (8.05%–13.40%) exhibited a decreasing trend over time. Incorporating free or encapsulated bacteria resulted in a darker surface, attributed to the intermolecular interactions between probiotics and the pestil matrix. The initial total phenolic content was highest and declined significantly during storage (52.13–291.73 mg gallic acid equivalent/100 g) (p < 0.05). Viability was found to be higher in the encapsulated forms of bacteria at the conclusion of the storage period. Overall, apricot pestil emerged as a promising matrix for viable probiotics, facilitating their delivery and hosting in both free and encapsulated forms during storage.