Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Microencapsulation of probiotic Saccharomyces cerevisiae var: Boulardii with different wall materials by spray drying
Lwt · Eylül 2015
YÖKSİS Kayıtları
Microencapsulation of probiotic Saccharomyces cerevisiae var boulardii with different wall materials by spray drying
LWT - Food Science and Technology · 2015 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Microencapsulation of probiotic Saccharomyces cerevisiae var boulardii with different wall materials by spray drying
2015 ISSN: 00236438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
2016 ISSN: 00236438 SCI
Prof. Dr. ERAY TULUKCU →
Single and double layered microencapsulation of probiotics by spray drying and spray chilling
2017 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
2018 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
2018 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Production of a minimally processed jelly candy for children using honey instead of sugar
2018 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Changes in quality, bioactive compounds, fatty acids, tocopherols, andphenolic composition in oven- and microwave-roasted poppy seeds and oil
2019 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Salvia nemorosa L.: A novel source of bioactive agents with functional connections
2017 ISSN: 0023-6438 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds
2020 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey
2021 ISSN: 0023-6438 SCI-Expanded Q1
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
2022 ISSN: 0023-6438 SCI Q1
Doç. Dr. TALHA DEMİRCİ →
Effect of drying process on oil, phenolic composition and antioxidant
activity of avocado (cv. Hass) fruits harvested at two different
maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
Makale Bilgileri
Dergi
Lwt
ISSN00236438
Yayın TarihiEylül 2015
Cilt / Sayfa63 · 685-690
Scopus ID2-s2.0-84928705787
Özet
Saccharomyces cerevisiae var. boulardii have probiotic properties which are beneficial for human health. It has been commonly used as a drug against gastrointestinal disorders. Saccharomyces boulardii has been used in some food formulations in recent years, due to its probiotic properties. However, it is not sufficiently stable for food processing and gastrointestinal systems. In this study, S.boulardii was microencapsulated with six different wall materials (gelatin, whey protein concentrate, modified starch, maltodextrin, pea protein isolate and gum Arabic) and spray dried using two different inlet temperatures (80°C and 125°C). The highest product yield was obtained with whey protein concentrate and gum Arabic. Survivability of the S.boulardii did not change with the wall materials, but it increased at the lower drying temperature. Survivability in a simulated gastric solution test at different pH levels and durations showed that gum Arabic is the best wall material followed by gelatin and pea protein. The microcapsules produced at the higher drying temperature (125°C) showed, a higher resistance to the gastric solution than those of the lower drying temperature (80°C). In addition, survivability was decreased by increasing exposure time to the simulated gastric solution.
Yazarlar (4)
1
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
2
Mustafa Erbaş
3
Ismail Tontul
ORCID: 0000-0002-8995-1886
4
Ayhan Topuz
Anahtar Kelimeler
Microencapsulation
Probiotic yeast
Saccharomyces boulardii
Spray drying
Wall materials
Kurumlar
Akdeniz Üniversitesi
Antalya Turkey
Firat Üniversitesi
Elazig Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
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Scimago Dergi (ISSN Eşleşmesi)
LWT
Q1
OA
SJR Skoru1,394
H-Index202
YayıncıAcademic Press
ÜlkeUnited States
Food Science (Q1)
Metrikler
190
Atıf
4
Yazar
5
Anahtar Kelime