Process development for TGase-assisted plant-based probiotic yogurt production with Lactobacillus acidophilus LA-5 and EU PDO Malatya apricot (Prunus armeniaca L.) kernel extract
Küçük Resim Yok
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study deals with the production of plant-based yogurt containing apricot kernel extract (AKE) in the formulation supported by a probiotic culture (Lactobacillus acidophilus LA-5) with added transglutaminase (TGase). Initially, the experiments were arranged using the response surface method (RSM) according to a centralized experimental design with three independent variables: AKE ratio (0-100 %), TGase (0.5-1 %) and storage time (1-24 days). Physicochemical and bioactivity analyses confirmed the successful interactions in AKE-based and TGase-added probiotic yogurt. However, increasing the concentration of AKE to >20 % leads to unfavourable the physical properties such as serum separation. The number of probiotic cultures was not affected by the AKE content and reached the desired level. It was found that L. acidophilus LA-5 (7.98 CFU mL(-1)) showed the desired growth levels in the yogurt produced by optimizing according to the RSM results. After the optimization process, plant-based yogurts produced with 20 % AKE and 0.9 % TGase contents were obtained with a desirability of 70 %. ACE (angiotensin-converting-enzyme) inhibitory activity was higher than in cow's milk yogurts and the antioxidant capacity was at a similar level. In conclusion, the use of AKE is a viable alternative to improve the functional properties of probiotic yogurts with added TGase.
Açıklama
Anahtar Kelimeler
Apricot kernel, Yogurt, ACE-i activity, Plant-based foods, L. acidophilus LA-5, Transglutaminase
Kaynak
Applied Food Research
WoS Q Değeri
Q1
Scopus Q Değeri
N/A
Cilt
5
Sayı
2
