Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon
Yazarlar (5)
Doç. Dr. Ayşe GÜNEŞ BAYIR Bezm-İ Âlem Vakif Üni̇Versi̇Tesi̇, Türkiye
Mehmet Gültekin Bilgin
Bezmiâlem Vakıf Üniversitesi, Türkiye
Bezmiâlem Vakıf Üniversitesi, Türkiye
Arş. Gör. Duygu Güçlü Bezmiâlem Vakıf Üniversitesi, Türkiye
Sultan Poğda
Dietitian, Türkiye
Dietitian, Türkiye
Agnes Dadak
Veterinarmedizinische Universitat Wien, Avusturya
Veterinarmedizinische Universitat Wien, Avusturya
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Science and Technology (Q2) | ||
| Dergi ISSN | 0022-1155 Dergi Bilgileri (2021) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İNgilizce | Basım Tarihi | 10-2021 |
| Kabul Tarihi | 23-08-2021 | Yayınlanma Tarihi | 03-10-2021 |
| Cilt / Sayı / Sayfa | 59 / 6 / 2392–2401 | DOI | 10.1007/s13197-021-05255-6 |
| Makale Linki | https://doi.org/10.1007/s13197-021-05255-6 | ||
| UAK Araştırma Alanları |
Veteriner Gıda Hijyeni ve Teknolojisi
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| 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%). Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus 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 Bifidobacterium animalis ssp. lactis as well as on Lactobacillus delbrueckii subsp. bulgaricus numbers (p < 0.05). These effects were diminished in the ... |
| Anahtar Kelimeler |
| Bacteria | Cinnamon | Probiotic yogurt | Propolis | SARS-CoV-2 infection |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 13 |
| Scopus | 16 |
| Google Scholar | 23 |