Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production
Yazarlar (2)
Dr. Öğr. Üyesi Melike DEMİRKOL Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Zekai Tarakçı Ordu Üniversitesi, Türkiye
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Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Science & Nutrition (Q2) | ||
| Dergi ISSN | 2048-7177 Dergi Bilgileri (2025) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 07-2025 |
| Cilt / Sayı / Sayfa | 13 / 7 / 1–14 | DOI | 10.1002/fsn3.70612 |
| Makale Linki | https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.70612 | ||
| UAK Araştırma Alanları |
Gıda Bilimleri ve Mühendisliği
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| Özet |
| This study evaluated the potential of fruit juice processing wastes as a prebiotic source and functional food ingredient in probiotic yogurt production. Here, it was aimed to demonstrate the prebiotic effect of apricot, peach, apple, and grape pomace from fruit juice industry waste in yogurt in vitro by determining the composition through microbial short‐chain fatty acids (SCFA) using gas chromatography. In addition, the effect of these pomaces on the quality characteristics of yogurt was investigated. During microbial fermentation in yogurt samples to which each fruit pomace was added at different ratios, there were gradual significant increases in the amounts of acetate, butyrate, and propionate, which are known as short‐chain fatty acids and have important beneficial effects for colonic microbiota, for all samples (p < 0.05). The main monosaccharide observed by monosaccharide analysis was glucose, followed by … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Yöksis | 2 |
| Google Scholar | 18 |
| PubMed | 7 |