The use of probiotic-loaded single- and double-layered microcapsules in cake production

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dc.contributor.authorArslan-Tontul, Sultan
dc.contributor.authorErbas, Mustafa
dc.contributor.authorGorgulu, Ahmet
dc.date.accessioned2020-03-26T20:19:36Z
dc.date.available2020-03-26T20:19:36Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractTo date, the probiotic product development studies have mostly focused on dairy-based foods. However, endowing bakery products with probiotic properties not only provides a variety in food selection but would also potentially improve public health when the consumption rates are taken into consideration. This study aimed to incorporate single- and double-layered microcapsules containing Saccharomyces boulardii, Lactobacillus acidophilus, and Bifidobacterium bifidum, produced by spray drying and chilling, in cake production. Microcapsules were added after baking to the three different types of cakes (cream-filled, marmalade-filled, and chocolate-coated). Additionally, the microcapsules were injected into the center of the cake mix and baked at 200 degrees C for 20 min, for plain cake only. After baking of plain cakes, the count of S. boulardii and L. acidophilus as determined in the double-layered microcapsules produced by spray chilling was 2.9 log cfu/g. The survivability rates of S. boulardii and L. acidophilus were also determined as 67.4 and 70.7% in this microcapsule, respectively. However, there were no viable B. bifidum detected after baking. The free forms of these probiotics did not survive in any plain cake experiments. Single-layered microcapsules produced by spray chilling provided a better protective effect on the probiotics in cream-filled and marmalade-filled cake samples during storage, particularly the cream-filled cakes. This study showed that combined spray chilling and spray drying microencapsulation techniques (double-layered microcapsules) could increase the survivability of probiotic microorganisms during the cake baking process. During storage, the cake samples had a near neutral pH value, and the textural properties deteriorated due to staling. However, cake staling had a limited effect on the sensorial attributes of the cakes and the samples could be readily consumed after storage for 90 days.en_US
dc.description.sponsorshipEti Food Industry and Trade Co. [0422-STZ.2013-2]; Turkish Ministry of Science, Industry, and TechnologyMinistry of Science, Industry & Technology - Turkeyen_US
dc.description.sponsorshipThe authors would like to thank the Turkish Ministry of Science, Industry, and Technology and Eti Food Industry and Trade Co. (Grant number 0422-STZ. 2013-2) for their financial support and Akdeniz University.en_US
dc.identifier.citationArslan-Tontul, S., Erbas, M., Gorgulu, A. (2019). The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production. Probıotıcs And Antımıcrobıal Proteıns, 11,(3), 840-849.
dc.identifier.doi10.1007/s12602-018-9467-yen_US
dc.identifier.endpage849en_US
dc.identifier.issn1867-1306en_US
dc.identifier.issn1867-1314en_US
dc.identifier.issue3en_US
dc.identifier.pmid30215181en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage840en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s12602-018-9467-y
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38334
dc.identifier.volume11en_US
dc.identifier.wosWOS:000481752000010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorArslan-Tontul, Sultan
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofPROBIOTICS AND ANTIMICROBIAL PROTEINSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectProbioticen_US
dc.subjectMicroencapsulationen_US
dc.subjectSpray chillingen_US
dc.subjectSpray dryingen_US
dc.subjectBakery producten_US
dc.titleThe use of probiotic-loaded single- and double-layered microcapsules in cake productionen_US
dc.typeArticleen_US

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