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

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dc.contributor.authorSahingil, Didem
dc.contributor.authorAlkan, Gamze
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:35:16Z
dc.date.available2026-04-04T13:35:16Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipScientific Research Project Unit (Inonu University, Malatya, Turkiye) [FBG-2019-1728]; Scientific and Technological Research Council of Turkiye (TUBITAK) [TEYDEB-1505 - 5190,021]; Toska Agricultural Products (Malatya, Turkiye)); Toska Agricultural Products (Malatya, Turkiye)
dc.description.sponsorshipThis research was financially supported by the Scientific Research Project Unit (Inonu University, Malatya, Turkiye) , project no: FBG-2019-1728. The Scientific and Technological Research Council of Turkiye (TUBITAK) with project ID TEYDEB-1505 - 5190,021 and Toska Agricultural Products (Malatya, Turkiye) also supported this study.
dc.identifier.doi10.1016/j.afres.2025.101152
dc.identifier.issn2772-5022
dc.identifier.issue2
dc.identifier.orcid0000-0002-4274-2729
dc.identifier.scopus2-s2.0-105010673483
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.afres.2025.101152
dc.identifier.urihttps://hdl.handle.net/11616/109714
dc.identifier.volume5
dc.identifier.wosWOS:001550454700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofApplied Food Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectApricot kernel
dc.subjectYogurt
dc.subjectACE-i activity
dc.subjectPlant-based foods
dc.subjectL. acidophilus LA-5
dc.subjectTransglutaminase
dc.titleProcess development for TGase-assisted plant-based probiotic yogurt production with Lactobacillus acidophilus LA-5 and EU PDO Malatya apricot (Prunus armeniaca L.) kernel extract
dc.typeArticle

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