SYNBIOTIC APRICOT PASTE WITH KERNEL-SHELL STRUCTURE AND PROBIOTIC-LOADED ELECTROSPUNTED NANOFIBER INTERLAYER, AND ITS PRODUCTION METHOD.

Abstract

The invention relates to a layered synbiotic apricot paste consisting of two apricot paste layers (1) and an electro-spun probiotic-loaded nanofiber interlayer (2) positioned between these apricot paste layers (1), and its production method. The apricot paste layers (1) contain apricots and resistant starch as a thickening agent. The electro-spun probiotic-loaded nanofiber interlayer (2) consists of core-shell nanofibers produced by coaxial electrospinning. The core phase of the nanofibers contains probiotic microorganisms, resistant starch, and polyethylene glycol; the shell phase contains a pH-sensitive polymer. The apricot paste layers (1) and the electro-spun probiotic-loaded nanofiber interlayer (2) are produced independently of each other, and the nanofiber interlayer (2) is placed between the two apricot paste layers (1) to form a layered synbiotic apricot paste.

Description

1 TARIFF CORE-SHELL STRUCTURED, PROBIOTIC-LOADED ELECTROSPINTED SYNBIOTIC APRICOT PASTE CONTAINING NANOFIBER INTERLAYER AND PRODUCTION METHOD TECHNICAL FIELD The invention relates to the technical field of food technology and functional food products. and specifically the kernel-shell positioned between the layers of apricot paste. synbiotic containing a structured, probiotic-loaded electro-spun nanofiber interlayer. The invention relates to apricot paste and its production method. The invention also includes probiotic 10. nanofiber structure created by coaxial electrospinning of microorganisms encapsulation of the resulting probiotic-loaded nanofiber structure positioned as an interlayer between the layers of fruit leather and containing prebiotics components and probiotic microorganisms in the same layered food structure It encompasses the technical fields of producing synbiotic products containing these substances. 15 STATE OF THE ART Fruit leather is a thickening agent used to regulate the consistency of fruit pulp or fruit puree. Mixing the components and subjecting them to heat treatment until a certain consistency is achieved. traditional 20 obtained by holding, spreading in a thin layer and drying It is a food product. It is based on extending the shelf life of fruits by drying them. based on the group of fruit leather, confectionery and similar snack products It is being evaluated and is widely used as a layered food that can be consumed directly. It is used in this way. In fruit leather production, different fruits such as grapes, mulberries, apricots, plums, and the like are used. 25 It can be used. The fruit pulp is brought to a spreadable consistency and dried. traditionally, in order to create a layer that maintains its integrity afterwards Starch is used as a gastrointestinal agent. The traditional starch used is gastrointestinal. In the upper parts of the system, it can be enzymatically digested and converted into glucose. It is converted and can be absorbed in the small intestine. Therefore, traditional 30 Starch provides structural integrity to the fruit leather, while also containing prebiotics that reach the colon. It does not constitute a component of that nature. Well-known fruit leather products are mostly made using different types of fruit. enriching the product with various plant-based components, increasing its nutritional content. 2 or it has been developed to preserve the production characteristics specific to a particular region. In this context, fruit leathers prepared from different fruit formulations are given nutritional value. regarding enriched fruit leather products and regional fruit leather production There are patent, utility model and geographical indication registrations. However... Well-known fruit leather products mainly consist of a fruit matrix and thickening agents. They are single-phase or homogeneous layered structures based on the combined processing of materials. Apricots contain dietary fiber, phenolic compounds, and sorbitol, a natural sugar alcohol. It is a fruit that contains dietary fiber. The dietary fiber found in apricots helps in the intestinal environment. can be utilized by microorganisms, while sorbitol has osmotic properties. This can affect the amount of water in the intestinal lumen. This 10 Due to its properties, apricots are used in dried fruit products and fruit leather production. It is one of the fruits used. However, the well-known apricot pastes are made from the natural apricot. Traditional food products that utilize probiotic components a separate container that carries microorganisms and protects against gastrointestinal conditions It does not contain a layer. 15 Food products containing probiotic microorganisms are generally probiotic. cultured fermented dairy products, non-dairy fermented foods, Foods and gut enriched with probiotics without fermentation They are presented in the form of probiotic supplements that become active in the environment. Products that use probiotics together with prebiotic components are called synbiotic 20. They are known as synbiotic products. A significant portion of known synbiotic products are capsules, food supplements in tablet, sachet, gel, soft capsule or gum form It consists of. Chocolate and chewing gum containing both probiotic and prebiotic components are available on the market. There are also similar snack products. These products contain Lactobacillus, 25 Bifidobacterium or Bacillus species of microorganisms; inulin, pectin, polydextrose, acacia gum, along with chicory-derived fibers or fruit fibers. It can be used. Some products contain xylitol, maltitol, plum juice concentrate, and cold. Ingredients such as pressed kiwi or senna derivatives are also included. However In these products, probiotics are mostly added directly into the product matrix. It is mixed or presented within a traditional coating system. In addition, some products in the form of chocolate and chewing gum contain sugar, sugar alcohol, or fat. The content may be limiting in terms of continuous consumption. 3 Known products for constipation include stimulant laxatives and fiber supplements. essential products, osmotically active ingredients, probiotics, prebiotics and their derivatives It consists of various combinations. Stimulant laxatives in a short time While it can increase the frequency of bowel movements, long-term use can have adverse effects on the intestines. can lead to undesirable effects on their functions. Fiber-based products 5 However, this does not have the same effect on every individual, and the gut microbiota... It may not be sufficient on its own in terms of regulation. In document number WO2005107495A1, bowel functions Mixed fruit concentrates and their preparation for regulation. It is explained that the product in question contains steamed fruit concentrates, 10 It is used as a source of dietary fiber and various nutrients. The resulting product is not in the form of dried fruit leather layers, but a more viscous beverage. or in soft food form. The product also contains probiotic microorganisms, probiotic encapsulation or an electro-spun intermediate layer carrying probiotics not available. 15 Document number WO2021080544A1 describes constipation in humans. A microorganism-based natural food supplement addressing this problem is described. This product contains probiotic microorganisms of the Bifidobacterium and Lactobacillus species. It is mixed with inulin, which has prebiotic properties, and the mixture is in sachet form. is presented. In the document in question, probiotic and prebiotic components are presented together in 20 However, the product has a fruit leather structure containing dried fruit pulp. It is not. Probiotic microorganisms are encapsulated within nanofibers. not being processed and a separate fiber phase positioned between the layers of fruit leather It is not in use. Document number US20140161930A1 lists 25 fruit or vegetable based products. nutritious ingredients that may include thickeners and probiotic microorganisms. The products are described. The document lists numerous fruits, thickeners, and The choice of probiotic microorganisms is considered within a wide range of compositions. is obtained. However, the core-shell of probiotic microorganisms encapsulation within structured nanofibers, nanofiber phase with fruit 30 the matrix is ​​produced independently of each other and the nanofiber phase is formed from two layers of paste. positioned as a continuous intermediate layer between layers It is not explained. 4 Important findings encountered in existing foods and food supplements containing probiotics One of the technical problems is the production, storage, and of probiotic microorganisms. This is due to the loss of viability during gastrointestinal transit. Probiotics in fruit leather When added directly to the dough, it reduces the heat treatment involved in fruit leather production. Drying conditions can reduce microorganism viability. Production 5 The microorganisms that survive are then fed by stomach acid, bile salts, and digestive enzymes. damage to the upper parts of the gastrointestinal system due to enzymes This is possible. As a result, the amount of live probiotics reaching the colon increases. It can decrease. Probiotics and other active ingredients are protected from external environmental conditions for 10 days. different encapsulation and filament carrier systems for protection purposes It has been developed. In document number EP2588091B1, the spine material and consumable personal formula consisting of filaments containing a health-related active ingredient. Health products are being described. In addition to the active ingredient in the filaments, aesthetic products are also being offered. additives, elongation aids, plasticizers and cross-linking agents Binders may be found. However, this document mentions filaments used in apricot paste. A layered food product, in which layers are placed, is not described. A filament-forming material is described in document number WO2012003365A1. filaments containing a digestible active substance, formed by these filaments Nonwoven nets and their production methods are explained. 20 WO2012003300A2, WO2012003319A2 and WO2012003307A2 The documents also mention a filament-forming material and an additive. Filament and nonwoven network structures are discussed. These documents address the active substance. It includes general technical instructions regarding filaments that carry probiotics. a layered synbiotic in which microorganisms are used together with apricot paste 25 It does not produce a food product. Additionally, silk fibroin-based materials may contain fat, lipids, flavorings, or other substances. encapsulation of fragrance components and different active ingredients on a silk base. Systems aimed at stabilizing structures are known. systems in pharmaceutical, cosmetic, food and materials applications 30 can be used. However, probiotics are not used in these systems. a core of microorganisms resistant to starch and polyethylene glycol in its phase, with a shell phase consisting of a pH-sensitive polymer. surrounded and intermediate layer between the resulting nanofibers paste layers It does not have a product structure that it has created. In known electrospinning applications, an electrical charge is applied to a polymer solution. Fiber networks can be produced by assembling thin fibers under the influence of a field. In coaxial electrospinning applications, different compositions are combined coaxially in 5 By feeding, fibers consisting of core and shell phases can be obtained. However, known filament and electro-spun fiber systems that carry active material, It mostly focuses on the load-bearing structure itself; the load-bearing phase is a traditional aspect. It does not address the layered food geometry created by the fruit leather product. As a result, using the known technique, the fruit leather contains 10 probiotics and prebiotics. synbiotic products, fruit-based constipation products, and products containing active ingredients. Electro-spun filaments are known separately. In contrast, apricot and resistive filaments are known separately. layers of fruit leather containing starch and the material positioned between these layers core-shell structured, probiotic-loaded electro-spun nanofiber interlayer a layered synbiotic apricot paste in which 15 ingredients are brought together within the same product It is not present. In addition, probiotic microorganisms, resistant starch and a core phase containing polyethylene glycol and a shell phase containing pH-sensitive polymer the resulting nanofiber interlayer is independent of fruit leather production a production structure based on preparation in known techniques not encountered. 20 THE TECHNICAL PROBLEM WE AIM TO SOLVE The fundamental technical problem that the invention aims to solve is probiotics. microorganisms in the heat treatment and drying applied in fruit leather production their viability is preserved by separating them from their natural conditions, the upper 25 of the gastrointestinal system The acidic environment in these compartments provides a physical barrier against bile salts and digestive enzymes. chemical preservation and probiotics under colonic pH conditions a carrier structure that allows it to be released with apricot paste It is integration. In known probiotic foods, probiotic microorganisms are directly present in the food. 30 Mixing into the matrix, production and storage of microorganisms This leads to a loss of vitality. Another related issue is... The technical problem is that probiotics are not added directly to the fruit leather dough, but rather... 6 can be prepared independently of production and added to the final product in controlled amounts. It is contained within a separate carrier phase that can be transferred. Another technical problem that the invention aims to solve is probiotics. microorganisms share the same fiber structure as prebiotic and laxative components. the combination of these fiber structures and the natural prebiotics of the fruit leather. 5 a continuous layer between two layers of fruit leather that can work together with its components It is positioned as an intermediate layer. In this context, the early release of probiotic microorganisms is also included. probiotic microorganisms, with a pH-sensitive shell phase that limits their presence, a core phase containing resistant starch and polyethylene glycol together 10 In a single core-shell nanofiber structure by coaxial electrospinning method It needs to be created. Other technical problems that are intended to be solved include traditional fruit leather. resistant starch is used instead of digestible starch in its production The ability to use it, separate production and quality of fruit leather and probiotic nanofiber phases 15 The ability to subject probiotic dosage to control processes via nanofiber interlayer homogeneous distribution throughout and the resulting interlayer gives the fruit leather its layered structure. It is the joining of two things in a way that forms a physical whole. The technical problem that was thus intended to be solved was the apricot paste layers. probiotic-loaded nanofiber carrier structures are not a random mixture, but 20 Layered with the sequence of paste layer–nanofiber interlayer–paste layer. bringing probiotics together within a food structure, maintaining their viability and controlled a standardized production of synbiotic apricot paste that supports its release It is the development of. A BRIEF DESCRIPTION OF THE INVENTION The invention involves kernel-shell positioned between layers of apricot paste. a layered structure containing an electro-spun nanofiber interlayer loaded with probiotics This is about synbiotic apricot paste and its production method. Probiotic-loaded nanofiber interlayer was produced by coaxial electrospinning at 30°C. It consists of core-shell structured nanofibers obtained. The nanofibers probiotic microorganisms, resistant starch, and polyethylene glycol in the core phase; The shell phase contains a pH-sensitive polymer. 7 Apricot paste layers with probiotic-loaded nanofiber interlayer They are produced independently of each other and consist of a probiotic-loaded nanofiber interlayer. Layered synbiotic apricot paste is created by placing it between two layers of apricot paste. is being created. The invention involves the direct addition of probiotic microorganisms to the fruit leather dough. The fact that it is not separated and is located within a separate nanofiber interlayer, probiotics exposure to heat treatment and drying conditions applied in fruit leather production This limits the production of the fruit leather matrix and the probiotic carrier phase. The conditions can be regulated independently of each other. The core-shell structure of nanofibers provides 10% protection for probiotic microorganisms. It provides multi-layered physical protection. The pH-sensitive layer is located in the shell phase. The polymer maintains the integrity of its nanofiber structure under stomach and small intestine conditions. This structure allows for its protection and dissolution within the colonic pH range. early release of probiotics in the upper parts of the gastrointestinal system and reduces the risk of loss of vitality. 15 Probiotic microorganisms in the core phase of nanofibers. The presence of resistant starch and polyethylene glycol means that only a probiotic-containing product a functional supplement that includes prebiotic and laxative components instead of fiber It creates a fiber structure. Thus, the nanofiber interlayer forms the fruit leather. It also contains synbiotic components together, independently of its matrix. 20 Layers of apricot paste; dietary fiber and phenolic compounds derived from apricots. It contains sorbitol and resistant starch, which is used as a thickening agent. The natural prebiotic components of apricot combined with probiotics in a nanofiber interlayer. The presence of microorganisms within the same layered product, probiotics, and It forms a synbiotic structure among prebiotic components. 25 Using resistant starch instead of traditional digestible starch, starch passes through the colon without being digested in the upper parts of the gastrointestinal system. This allows access to the prebiotic component content of the fruit leather matrix. It increases. The low glycemic index nature of resistant starch, derived from apricots... Balancing the metabolic profile of fruit leather containing naturally occurring sugars is important. It contributes. A probiotic-loaded nanofiber interlayer is continuously placed between two layers of fruit leather. The presence of probiotics in a layer ensures that they are present in a controlled manner within the final product. This layered structure ensures homogeneous distribution of probiotics. 8 more controlled dosage compared to mixing directly into the fruit leather dough. This allows for its determination in this way. Separate production of the paste matrix and nanofiber interlayer, both phases quality control processes are carried out independently of each other It provides. Nanofiber phase production with advanced technology infrastructure 5 in the unit, the preparation of the fruit leather layers can be done in the food production facility; the production This contributes to its modular, scalable, and standardizable nature. The product in question is a natural apricot extract obtained without the use of refined sugar or added oil. It can be prepared using sugar components. The preliminary preparation of the product... Fruit leather, which can be consumed directly without being processed or mixed with another food. 10 being in the form of capsules, tablets and sachets, synbiotic supplements It offers an alternative functional food structure. In in vitro digestion studies, a kernel-shell structure was observed. nanofibers support probiotic microorganisms under gastric and small intestinal conditions It has been determined that it protects and exhibits controlled release under colonic pH conditions. In 15 In the vivo model, there was an improvement in intestinal motility and fecal parameters. reduction in constipation symptoms, regulation of gut microbiota, and Support for beneficial bacteria populations has been observed. Also, apricots Despite the natural sugar content of its matrix, it regulates serum glucose levels. The effect has been determined. 20 LIST OF FIGURES Figure 1. Schematic of the layered structure that makes up synbiotic apricot paste. appearance Figure 2. 25 in free and ES100-based coaxial nanofibers. Simulation of encapsulated Bifidobacterium longum cells viability changes during gastrointestinal digestion Figure 3. In free and ES100-based coaxial nanofibers. Simulation of encapsulated Lactobacillus plantarum cells viability changes during gastrointestinal digestion 30 Figure 4. L. acidophilus, L. casei, L. plantarum, L. delbrueckii subsp. lactis, B. bifidum, B. animalis subsp. lactis, B. infantis and B. longum electro- consisting of ES100-based coaxial nanofibers spun probiotic-loaded nanofiber interlayer with the aforementioned interlayer 9 the layer is positioned between the apricot paste layers Simulated gastrointestinal digestion of synbiotic apricot paste Comparison of probiotic viability changes throughout the period Figure 5. Normal control (NC), constipation model control (MC), probiotics. applied group (PRO), fruit leather applied group (PES) and probiotic 5 in the synbiotic pestil group where pestil is applied together with other pestils Comparison of fecal moisture levels (PRO+PES). Figure 6. Normal control (NC), constipation model control (MC), probiotics. applied group (PRO), fruit leather applied group (PES), and probiotic 10 in the synbiotic pestil group where pestil is applied together with other pestils (PRO+PES) gastrointestinal transit (GIT) rates comparison Figure 7. Normal control (NC), constipation model control (MC), probiotics. applied group (PRO), fruit leather applied group (PES), and probiotic 15 in the synbiotic pestil group where pestil is applied together with other pestils (PRO+PES) is associated with serum motilin (MTLN) and calcitonin genes. Comparison of peptide (CGRP) levels The Definitions of the Numbers in the Figures 1. Apricot paste layer 20 2. Electro-spun probiotic-loaded nanofiber interlayer DETAILED DESCRIPTION OF THE INVENTION The subject of the invention is synbiotic apricot paste, two layers of apricot paste (1) and apricot electro-spun probiotic loaded 25 located between the layers of fruit leather (1) It consists of nanofiber interlayer (2). Apricot paste layers (1), from the same apricot-based paste matrix It is produced. The apricot paste matrix contains dietary fibers and phenolic compounds derived from apricots. It contains compounds, natural sugars, and sorbitol. In the apricot paste matrix Resistant starch 30 instead of traditional digestible starch as a thickening agent It is used. Resistant starch is used in the apricot paste matrix in layer form. contributes to the formation and preservation of layer integrity after drying. It provides. Resistant starch undergoes enzymatic breakdown in the upper sections of the gastrointestinal system. It resists digestion and can reach the colon. Apricot paste Resistant starch, found in the layers (1), is a dietary component of apricots. prebiotic components of the fruit leather matrix together with fibers and sorbitol It consists of 5. In the production of apricot paste sheets (1), apricot pulp and resistant starch are used. The mixture is stirred, the resulting apricot paste matrix is ​​spread in layers, and It is dried. Apricot paste layers (1) are separated from the same apricot paste matrix. in layers or a layer of apricot paste formed into two separate layers It can be prepared by separating. 10 The subject of the invention is the production of synbiotic apricot paste using refined sugar and additives. No oil is used. The sugar components of the product are naturally derived from apricots. It consists of natural sugar alcohols, including sugars and sorbitol. Thus, apricot paste layers (1) contain an apricot-based and resistant starch. It forms a food matrix. 15 Electro-spun probiotic-loaded nanofiber interlayer (2), coaxial core-shell nanofibers produced by electrospinning method This occurs in the core phase of core-shell nanofibers. probiotic microorganisms, resistant starch, and polyethylene glycol; in the shell phase There is a pH-sensitive polymer. In this application, the aforementioned pH-sensitive 20 The polymer is a pH-sensitive anionic polymer that exhibits solubility at pH 7 and above. It is a methacrylate copolymer. This copolymer reacts to changes in ambient pH. It is a soluble enteric polymer. It is used in the lower parts of the digestive system, such as the stomach. While maintaining its structural integrity without dissolving under pH conditions, it has a pH value of 7 and above. It becomes soluble upon rising to the surface. Thanks to this property, the shell phase 25 polymer in its structure, probiotic in the core phase early release of microorganisms and other molecules under acidic conditions limiting and contributing to protection against acidic external environmental conditions. It provides this. In intestinal / colonic conditions where the pH value increases, the shell phase Upon dissolution, probiotic microorganisms in the core phase become resistant. 30 Starch and polyethylene glycol are released. Thus, probiotics are produced. microorganisms reaching the targeted intestinal region alive This is supported and thus controlled release is achieved. 11 With the composition that forms the core phase in the coaxial electrospinning process. The components forming the shell phase are prepared separately. Probiotic microorganisms, resistant starch, and polyethylene glycol core phase composition They are brought together within. The pH-sensitive polymer is the shell phase composition. It is included. 5 The prepared core and shell phase compositions were subjected to coaxial electrospinning. The system is fed in separate streams. The core phase composition internal flow, pH The shell phase composition containing the sensitized polymer exhibits outward flow around the core phase. It forms the core and shell phase compositions under an applied electric field. By combining them into fibers, core-shell structured nanofibers are obtained. 10 Probiotics in nanofibers obtained by coaxial electrospinning. microorganisms, resistant starch and polyethylene glycol in the core phase It is encapsulated; the pH-sensitive polymer is the shell phase surrounding the core phase. It creates a core-shell structure. The produced nanofibers form a fiber network. collected in the form of an electro-spun probiotic-loaded nanofiber interlayer (2) 15 It constitutes. The pH-sensitive polymer used in the shell phase is located in the core phase. surrounding probiotic microorganisms under stomach and small intestine conditions and allows the nanofiber structure to dissolve within the colonic pH range. Core of electro-spun probiotic-loaded nanofiber interlayer (2) 20 probiotic microorganisms found in this phase, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum and Lactobacillus delbrueckii subsp. At least one Lactobacillus species selected from lactis species, along with Bifidobacterium bifidum, Bifidobacterium animalis subsp. lactis, Bifidobacterium infantis and At least one Bifidobacterium species selected from Bifidobacterium longum species or 25 It contains mixtures of these 8 bacteria. Probiotic microorganisms include the aforementioned Lactobacillus and Bifidobacterium. core phase by using one or more of these types together It is located within. Probiotic microorganisms are in the core phase. their presence, their distribution along the nanofiber and pH-sensitive shell phase 30 It ensures that it is surrounded by [something]. Nanofibers with probiotic microorganisms in the core phase The resistant starch found is a prebiotic component for probiotic microorganisms. It is formed. Polyethylene glycol, which is present in the core phase, has a laxative effect on the fiber structure. 12 It provides a component of a certain quality. Thus, electro-spun probiotic-loaded nanofiber interlayer (2); probiotic microorganisms, resistant starch and Polyethylene glycol is located within the same core phase. By producing an electro-spun probiotic-loaded nanofiber interlayer (2) The production of apricot paste layers (1) is done independently of each other 5 This is carried out by adding probiotic microorganisms directly to the fruit leather dough. no additions are made and the heat applied in the production of apricot paste layers (1) It is not subjected to processing and drying conditions. Electro-spun probiotic-loaded nanofiber interlayer (2), advanced technology It can be prepared in a production unit with the necessary production infrastructure. Apricot paste 10 The layers (1) can be produced separately in a food production facility. Thus Production and quality control processes of the fruit leather matrix and probiotic-loaded nanofiber phase. They are carried out independently of each other. During the production of layered synbiotic apricot paste, apricot paste... One of the layers (1) is positioned as the substrate. Electro-spun 15 probiotic loaded nanofiber interlayer (2), apricot paste on the bottom It is placed on top of the layer (1). The other apricot paste layer (1) is on the electro-spun probiotic-loaded nanofiber interlayer (2) It is placed in an electro-spun probiotic-loaded nanofiber interlayer. (2) is located between two layers of apricot paste (1). 20 Electro-spun probiotic-loaded nanofiber interlayer (2), apricot paste a thin intermediate layer that is controlled and continuous between the layers (1) They are positioned in this way. The resulting structure is a stacked structure. apricot paste layer (1), electro-spun probiotic loaded nanofiber interlayer (2) and other apricot paste layers (1) forming a laminar geometry 25 has. Two apricots of electro-spun probiotic-loaded nanofiber interlayer (2) The presence of probiotics as a separate and continuous phase between the layers of the fruit leather (1). allows microorganisms to be distributed homogeneously throughout the final product. It provides. The amount of electro-spun probiotic-loaded nanofiber interlayer (2) is 30 And since the surface area can be determined separately, the amount of probiotics in the final product... It can be modified independently of the fruit leather matrix. The subject of the invention is layered apricot paste sheets (1), made from apricots. It contains resistant starch along with naturally occurring prebiotic components. 13 Electro-spun probiotic-loaded nanofiber interlayer (2) is probiotic It contains microorganisms, resistant starch, and polyethylene glycol. This Synbiotic apricot paste, where the components are found in the same layered food structure. is being created. The product subject to the invention is 5% of probiotic microorganisms without fermentation. It is a functional food to which probiotic microorganisms are added to the fruit leather matrix. Instead of being mixed, electro- composed of core-shell structured nanofibers It is located within a spun probiotic-loaded nanofiber interlayer (2). pH-sensitive outer phase, gastrointestinal tract of probiotic microorganisms. It limits early release in the upper sections of the system. Nanofiber 10 The probiotic in the core phase dissolves under colonic pH conditions. Microorganisms, resistant starch, and polyethylene glycol are released in the same environment. Dietary fibers, sorbitol and from apricot paste layers (1) remain. Resistant starch also contributes to the synbiotic and laxative component structure of the product. 15 forming the electro-spun probiotic-loaded nanofiber interlayer (2) core-shell structured nanofibers of probiotic microorganisms its effect on viability under gastrointestinal conditions, simulated Selected from two different probiotic groups using a gastrointestinal digestion model. This has been evaluated on microorganisms. The simulated experiments conducted... In in vitro digestion applications, 20 core-shell structures with a pH-sensitive shell phase. nanofibers maintain their structural integrity under stomach and small intestine conditions And it has been determined that probiotic microorganisms limit the loss of viability. Nanofibers dissolve under colonic pH conditions, presenting in the core phase. It has been observed that the components are released. Free and coaxial nanofibers. gastrointestinal 25 encapsulated Bifidobacterium longum cells Changes in viability during digestion are shown in Figure 2. Free probiotics While a significant loss of viability occurs in the cells, especially in the gastric phase, cells encapsulated in nanofibers in the stomach and small intestine under these conditions, they maintain their viability at a higher level and in the colony phase It was determined that they showed higher viability compared to free cells (Figure 2). 30 Similarly, encapsulated within free and coaxial nanofibers. during gastrointestinal digestion of cultured Lactobacillus plantarum cells The changes in viability of free L. plantarum cells are shown in Figure 3. especially in gastric conditions, it undergoes a rapid and significant loss of viability, in contrast 14 Cells encapsulated within nanofibers are resistant to gastrointestinal conditions. it exhibits higher durability and compared to free cells in the column phase It has been determined that it has reached a higher level of viability (Figure 3). These results are consistent with pH susceptible shell phase of probiotic microorganisms during gastrointestinal passage It shows that it contributed to its protection during this time. 5 In vivo studies have shown laxative effects and improved bowel function. Eight different probiotic strains were identified as having an effect on its regulation, Evaluation of the prebiotic and synbiotic activity of the developed apricot paste. For this purpose, these eight probiotic strains were considered together. coaxial 10 forming an electro-spun probiotic-loaded nanofiber interlayer (2) co-encapsulated in equal concentrations within nanofibers and electro- spun probiotic loaded nanofiber interlayer (2) evaluated alone the group is brought together with the apricot paste layers of the same interlayer (1) Synbiotic fruit leather groups were compared. Thus, apricot fruit leather layers (1) the fruit leather matrix formed by the electro-spun probiotic-loaded nanofiber interlayer 15 Regardless of the protective effect provided by (2), probiotic microorganisms in the gastrointestinal system, and especially in the colon phase the additional prebiotic contribution it provides to maintaining and increasing its vitality The aim was to reveal this. In vitro gastrointestinal digestion was performed. In their studies, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus 20 plantarum, Lactobacillus delbrueckii subsp. lactis, Bifidobacterium bifidum, Bifidobacterium animalis subsp. lactis, Bifidobacterium infantis and eight different probiotic microorganisms, including Bifidobacterium longum By encapsulating it within ES100-based coaxial nanofibers. It has been determined that their viability is maintained throughout the gastrointestinal tract. With this, 25 together, electro-spun probiotic-loaded nanofiber interlayer (2) apricot paste Synbiotic fruit leather obtained by combining layers (1) probiotic viability in the form of electro-spun probiotic-loaded nanofibers It has been observed that the layer (2) has increased even more compared to the form in which it is used alone. (Figure 4). 30 This increase is due to resistant starch found in the fruit leather layers (1) apricot's natural prebiotic components probiotic microorganisms It has been associated with supporting its viability, particularly synbioticly during the colon phase. Higher probiotic viability observed in the fruit leather group, electro-spun. pH-sensitive protective effect provided by probiotic-loaded nanofiber interlayer (2) It is stated that the apricot paste layers (1) are completed with the prebiotic effect of the two components The combined use of probiotics increases viability and proliferation in the colonic environment. It has been shown to create a synbiotic effect that supports its potential. Thus, in the developed system, electro-spun probiotic-loaded nanofiber intermediate 5 layer (2) ensures the protection of probiotics during gastrointestinal transit, apricot paste layers (1) viability of probiotics in the colonic environment It further contributes to its maintenance and growth. Probiotic viability in in vitro gastrointestinal digestion studies Following the demonstration of the preservation and support of synbiotic activity, 10 the functional effects of the developed product at the organism level To determine its effect and laxative efficacy, in vivo constipation The model was used. The subject of the invention is the laxative effect of synbiotic apricot paste. This was evaluated in an in vivo model of constipation induced by loperamide. In the in vivo experimental model, animals were divided into: normal control (NC), and constipation treated with loperamide. 15 The created model included a control group (CC) and a group that received probiotics along with loperamide. (PRO), group applied to the fruit leather together with loperamide (PES) and together with loperamide Synbiotic pestil group (PRO+PES) where probiotics and pestil are applied together It was divided into five groups. With this experimental design, probiotics and fruit leather were used together. Synbiotic 20 resulting from their use, along with the effects they create on the head. The aim is to evaluate the effect comparatively. The subject of the invention... In an in vivo model evaluating synbiotic apricot paste, intestinal motility was assessed. increase, improvement in fecal parameters and reduction in constipation symptoms. It has been observed that the gut microbiota is modulated, which is beneficial. 25 where bacterial populations are supported and the gastrointestinal environment is balanced It has been determined. In the in vivo model in which the synbiotic apricot paste, which is the subject of the invention, was evaluated, In contrast to the dry and low-moisture fecal structure observed in the constipation group, As a result of the synbiotic pestle application, the fecal moisture content increased and stool It has been determined that its characteristics have improved towards a normal physiological structure (Figure 5). 30 However, the gastrointestinal transit rate increased and intestinal transit... It has been determined that it is supported (Figure 6). An increase in gastrointestinal transit rate means that the intestinal contents move forward. It shows that it accelerates and supports intestinal motility, synbiotic 16 This improvement observed in the fruit leather group indicates that the product has a laxative effect against constipation. It supports its effectiveness. Also, motilin (MTLN) and calcitonin change in association with constipation. CGRP gene-related peptide (CGRP) levels after synbiotic pestil application It was observed that it regulated towards normal physiological values ​​(Figure 7). Serum 5 In the samples, MTLN and CGRP levels were elevated due to constipation. The observed changes were normal after the application of synbiotic pestle. Correct adjustment of the values ​​in the group, the developed product's gastrointestinal that it contributes to the physiological regulation of motility and constipation It has been shown to have a stabilizing effect on neuropeptide components. 10 When these findings are considered together, the developed synbiotic apricot The fruit leather increases fecal hydration, supports gastrointestinal transit, and By contributing to the regulation of bowel motility, it helps with constipation. It has been determined to have a laxative effect in reducing the symptoms. The presence of both probiotic and prebiotic components results in 15% short-chain fatty acids. acid production is stimulated; consequently, intestinal motility, stool moisture, and Improvement occurred in parameters related to epithelial barrier integrity. It has been observed that gene expression and bowel function are related to... Regulation of neuropeptide levels associated with motility has been identified. Although the apricot paste matrix contains natural sugar components, resistant 20 serum glucose of the product containing starch and probiotic microorganisms It has been determined that it has a regulatory effect on the levels. This structure, traditional using resistant starch instead of digestible starch and with probiotic activity It is based on bringing together the fruit leather matrix in a single layered product. The subject of the invention is synbiotic apricot paste, produced without any prior preparation in 25... And it can be consumed directly without being mixed with any other food. The product in the form of fruit leather that can be consumed by adults, children and elderly individuals. It can be prepared. In the electro-spun probiotic-loaded nanofiber interlayer (2) In order to preserve the viability of probiotic microorganisms, the final product 4- It is stored at a temperature range of 8°C. 30

Claims

17 REQUESTS 1. This is a synbiotic apricot paste, and its characteristic feature is; - dietary fiber, phenolic compounds, and natural substances derived from apricots. a traditional 5-star product containing sugars and sorbitol as a thickening agent. apricot-based with resistant starch instead of digestible starch two layers of apricot paste made from the same paste matrix (1), - a thin gap that continues between two layers of apricot paste (1) layered; core-crust structured 10 made of nanofibers; the aforementioned core-shell structure Probiotic microorganisms in the core phase of nanofibers, a shell phase containing resistant starch and polyethylene glycol, pH a sensitive polymer is present and the pH-sensitive polymer in question is anionic. an acrylic polymer; probiotic found in the core phase. microorganisms Lactobacillus acidophilus, Lactobacillus casei, 15 Lactobacillus plantarum, Lactobacillus delbrueckii subsp. lactis, Bifidobacterium bifidum, Bifidobacterium animalis subsp. lactis, These include Bifidobacterium infantis and Bifidobacterium longum. Electro-spun probiotic-loaded containing mixtures of 8 bacteria. It contains a nanofiber interlayer (2). 20 2. According to claim 1, it is a synbiotic apricot paste, characterized by its Lactobacillus content. acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. lactis, Bifidobacterium bifidum, Bifidobacterium animalis subsp. lactis, Bifidobacterium infantis and Bifidobacterium longum eight different probiotic microorganisms in equal concentrations, 25 electro-spun probiotic-loaded fibers encapsulated together nanofiber interlayer (2) is.

3. Synbiotic apricot paste according to claim 1 or 2, its characteristic feature being; kernel- electro-spun nanofibers in which shell-structured nanofibers are arranged in a fiber network It is a probiotic-loaded nanofiber interlayer (2). 30 4. Synbiotic apricot paste according to any of the previous requirements, Its characteristic feature is that it exhibits solubility depending on changes in ambient pH, and Anionic acrylic becomes soluble when the pH value rises to 7 and above. It is a shell phase containing a polymer. 18 5. This is a synbiotic apricot paste production method, characterized by: - Mixing apricot pulp with resistant starch, the resulting apricot The process of spreading and drying the fruit leather matrix in layers is the same. Apricot paste is either in separate layers from the matrix or formed in a single layer. By separating the apricot paste layer into two separate layers, two apricots 5 Preparation of the fruit leather layer (1), - probiotic microorganisms, resistant starch and polyethylene glycol Preparation of the core phase composition by bringing together, - containing a pH-sensitive polymer and that pH-sensitive polymer Preparation of the shell phase composition, which is an anionic acrylic polymer, 10 - core phase composition internal flow and shell containing pH-sensitive polymer. the phase composition forms the outflow around the core phase. in separate streams into a coaxial electrospinning setup. Feeding of core and shell phase compositions, - The core and shell phase compositions under an applied electric field are 15 core-shell nanofibers formed by combining them into fibers obtaining, - these core-shell structured nanofibers in a fiber network electro-spun probiotic-loaded nanofiber intermediates collected the creation of the layer (2), 20 - Production of electro-spun probiotic-loaded nanofiber interlayer (2) the production of apricot paste layers (1) is independent of each other to be carried out as, - direct addition of probiotic microorganisms to the fruit leather dough not being done, 25 - as a bottom layer of one of the apricot paste layers (1) positioning of electro-spun probiotic-loaded nanofibers layer (2) the apricot paste layer (1) located on the bottom placed on top and the other apricot paste layer (1) electro- 30 on the spun probiotic loaded nanofiber interlayer (2) It includes the installation processes.

6. According to claim 5, this is a synbiotic apricot paste production method, characterized by: Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. lactis, Bifidobacterium bifidum, 19 Bifidobacterium animalis subsp. lactis, Bifidobacterium infantis and Eight different probiotics, including Bifidobacterium longum. microorganisms in equal concentrations within coaxial nanofibers It is the process of encapsulating them together. 10 20 30

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