| Yazarlar (5) |
Doç. Dr. Ayşe GÜNEŞ BAYIR
Bezm-İ Âlem Vakıf Üniversitesi, Türkiye |
Mehmet Gültekin Bilgin
Türkiye |
|
Duygu Güçlü
Türkiye |
|
Sultan Poğda
|
|
Agnes Dadak
|
| Özet |
| Novel functional food products might be an easy accessible and eligible approach to help reduce the risk of severe viral infections including SARS-CoV-2. Hence a product containing probiotics, propolis and cinnamon was developed and interferences of the ingredients were characterized. Yogurts were prepared using starter cultures with propolis (0.03%) and cinnamon in various concentrations (0.3%, 1%, and 2.5%). ssp. , , and subsp. were used as microorganisms for yogurt production. Chemical analysis revealed a decline of fat matter in the presence of propolis and/or cinnamon. Propolis had statistically significant suppressive effects on ssp. as well as on subsp. numbers ( < 0.05). These effects were diminished in the presence of increasing cinnamon concentrations. For a statistically significant reducing effect on the number of colonies was observed in all products investigated. Nevertheless all samples met the standard of recommended level of ≥ 10 viable cells/g of a product. Propolis showed an inverse effect on by increasing its colony numbers in yogurts. The probiotic yogurt samples containing propolis (0.03%) and cinnamon (2.5%) gained the highest number of points in the sensory evaluation compared to control. |
| Anahtar Kelimeler |
| Probiotic yogurt | Cinnamon | Propolis | Bacteria | SARS-CoV-2 infection |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Journal of Food Science and Technology |
| Dergi ISSN | 0022-1155 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 06-2022 |
| Cilt No | 59 |
| Sayı | 6 |
| Sayfalar | 2392 / 2401 |
| Doi Numarası | 10.1007/s13197-021-05255-6 |
| Makale Linki | https://link.springer.com/content/pdf/10.1007/s13197-021-05255-6.pdf |
| Atıf Sayıları | |
| WoS | 7 |
| Google Scholar | 14 |
