High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt

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dc.authoridKaftan- Ocal, Gizem/0000-0002-6085-189X
dc.contributor.authorAkdeniz, Vildan
dc.contributor.authorOcal, Gizem Kaftan
dc.contributor.authorArmagan, Guliz
dc.contributor.authorAkalin, Ayse Sibel
dc.date.accessioned2024-08-31T07:50:36Z
dc.date.available2024-08-31T07:50:36Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractThe effect of ultrasound (US) on viable, bacteria counts, free fatty acid and amino acid content and in vitro protein digestibility of set-type probiotic yogurts produced with fortification of milk proteins (caseinate and whey protein concentrate) or skimmed milk powder (SMP) was investigated. US application increased the protein content of probiotic yogurts and enhanced the growth of yogurt bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and the probiotic bacterium, Bifidobacterium animalis subsp. lactis (BB12), in yogurt samples. All US-treated groups had higher probiotic counts between 8.44 and 8.61 log cfu/g than their counterpart controls at the end of storage. One- or two- stage US application reduced the saturated fatty acids (SFA) ratio by up to 19% and increased the polyunsaturated fatty acids (PUFA) ratio of probiotic yogurts by up to 40%. At the beginning and end of storage, one-stage US applied Y2 and YP2 groups had the highest PUFA ratio as 36.86, 33.25 and 25.10, 20.03%, respectively, but it did not affect the monounsaturated fatty acids (MUFA) ratio. It also positively affected the in vitro protein digestibility, and total amino acid amounts of probiotic yogurts in pre- and post-digestion. The soluble protein ratios of all US-treated samples were higher both at the beginning and end of storage. Industrial relevance: Ultrasound is a promising approach in dairy technology. The results obtained in this study can help to improve the probiotic viability, antioxidant capacity, PUFA content, and digestibility of proteins in dairy products by US treatment and provide an opportunity for US-treated dairy products in the functional food market. Ultrasound is a so- called green technology because it is environmentally friendly, and the use of ultrasound in production will positively affect consumer preferences. In addition, obtained data may be beneficial for the industrial use of this technology.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK); TUBITAK [TUBITAK-TOVAG- 120O091]en_US
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) . The authors thank the TUBITAK for financial support of this work under contract TUBITAK-TOVAG- 120O091.en_US
dc.identifier.doi10.1016/j.ifset.2024.103573
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85182508687en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2024.103573
dc.identifier.urihttps://hdl.handle.net/11454/105300
dc.identifier.volume92en_US
dc.identifier.wosWOS:001164568000001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectUltrasounden_US
dc.subjectProbioticen_US
dc.subjectFree Fatty Aciden_US
dc.subjectIn Vitro Protein Digestibilityen_US
dc.subjectTotal Amino Aciden_US
dc.titleHigh-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurten_US
dc.typeArticleen_US

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