Probiyotik Bakterilerin Stress Koşullarının Azaltılmasında Alternatif Proses Teknolojileri
DOI:
https://doi.org/10.24925/turjaf.v11i5.905-919.5830Anahtar Kelimeler:
Probiotic- Prebiotic- Postbiotic- Food Safety- Innovative FoodÖzet
Probiyotik mikroorganizmalar sıcaklık, pH, oksijen ve su aktivitesi gibi faktörler ile birlikte ürün matriksi ve gıda işlem proseslerinden büyük ölçüde etkilenmektedir. Isıl işleme alternatif teknolojiler, artan probiyotik canlılığı, prebiyotik stabilite ve daha yüksek biyoaktif bileşik konsantrasyonuna sahip yenilikçi gıda ürünlerini tasarlamak için son yıllarda giderek önem kazanmaktadır. Gelişen bu alternatif teknolojilerin probiyotik ürünlere uygulanması, bakteri canlılığını arttırmakla birlikte, probiyotik fermantasyonu ile kolesterolün bağlanması, Caco-2 hücrelerine yapışma, anjiyotensin dönüştürücü enzim (ACE) inhibitörünü artırma, antioksidan, antimikrobiyal aktivite ve sistolik kan basıncını düşürme gibi biyolojik etkileri iyileştirmektedir. Ayrıca, bu teknolojiler ile fermantasyon kinetikleri optimize edilmekte, bakteri faaliyetleri sonucunda bakteriosin, oligosakkarit, peptit, fenolik bileşik, flavonoidler gibi bileşikler üretilmekte, fermente edilmekte, korunmakta, biyoaktif (vitamin ve mineral biyoyararlılığı) ve duyusal özellikler iyileştirilmektedir. Son yıllarda artan sağlık etkilerine sahip postbiyotikler elde etmek için de gelişen bu teknolojiler uygulanmaktadır. Çalışmalar, alternatif işleme teknolojilerinin gıdalardaki probiyotik, prebiyotik ve postbiyotiklerin terapötik etkisini artırdığını göstermektedir. Bu derlemede, ısıl işleme alternatif teknolojilerin probiyotik fermantasyonu üzerindeki etkisi incelenmektedir.
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