Probiotic shalgam juice and production method thereof

Abstract

The invention relates to probiotic shalgam juice and the production method thereof. In said method, microorganisms originating from shalgam juice which are determined to have probiotic properties are prepared in free or microencapsulated form and used in the production of turnip juice. If the obtained probiotic shalgam juice is consumed in sufficient quantities and regularly, the positive effects of probiotics on health are observed.

Description

[0001] PROBIOTIC SHALGAM JUICE AND PRODUCTION METHOD THEREOF

[0002] Technical Field of the Invention

[0003] The invention relates to probiotic shalgam juice and the production method thereof. In said method, microorganisms originating from shalgam juice which are determined to have probiotic properties are prepared in free or microencapsulated form and used in the production of shalgam juice. If the obtained probiotic shalgam juice is consumed in sufficient quantities and regularly, the positive effects of probiotics on health are observed.

[0004] State of the Art

[0005] Probiotics are defined as foods containing beneficial, live microorganisms that regulate the intestinal microbial balance of humans. Probiotics are effective in removing toxic substances taken with food from the body, eliminating constipation and bad breath, controlling harmful bacteria in the intestines and increasing resistance by strengthening the immune system, production and absorption of B and K vitamins, slowing down infections caused by harmful bacteria, and reducing allergy symptoms [1]. The most important properties of the microorganisms to be used as probiotics are that they are effective against other microorganisms in the living organisms to which they are introduced and that they have a beneficial effect on the host. In addition to these, microorganisms that are contemplated to be used as probiotics should have some other properties. Probiotics are expected not to cause side effects in humans and animals and therefore to be safe. Therefore, these microorganisms should not be pathogenic and should not produce toxins. In addition, it is important for the intestinal microbiota that they do not contain transferable antibiotic resistance genes, and they should be present in the form of living cells, preferably in large numbers, and should remain alive in the intestinal environment and be metabolized. Probiotics are required to be suitable for the preparation of mixtures containing more than one microorganism and to maintain their viability and activity during production and storage processes [2], Bacteria are therefore often susceptible to conditions such as moisture, temperature, oxygen, or pressure that are present in food products or to which they are exposed during processing. For this reason, microencapsulation not only protects bacteria against these conditions, but also helps their transmission [3].

[0006] In the preparation of foods containing probiotics, starter cultures used to carry out the fermentation process metabolize some substances in the composition of the product with the enzymes they produce, resulting in degradation products. During fermentation, organic acids and proteins with antimicrobial properties, such as bacteriocins, form metabolites such as diacetyl, alcohol, and CO2. Starter cultures have basic functions such as acid formation, proteolysis, lipolysis, formation of taste and aroma compounds, inhibition of pathogens and spoilage microorganisms [4], In other words, the use of starter cultures provides many benefits for both food production and the consumer. Microorganisms used as starter cultures produce various aromatic compounds, providing the product with a unique aroma, smell, flavor, and structure and playing a role in improving the textural properties of the product.

[0007] Since ancient times, it has been known that foods produced as a result of spontaneous fermentation have positive effects on health. One of the foods included in these foods and consumed as a potential probiotic product is shalgam juice. In addition to its rich nutritional content, this drink contains many components with antimicrobial and antioxidant properties. Shalgam juice produced by traditional methods is also an important source of probiotic microorganisms. However, in order for a food to be called a probiotic and to have positive effects on health, it must contain at least 106cfu / ml-g of live probiotic cells. However, today, the probiotic content of industrially produced shalgam juice varies greatly depending on factors such as the raw material used in production and the production method, and most of the time, the number of probiotics is below the level that can be called probiotic.

[0008] The limitations and inadequacies of the solutions in the current technique, the shalgam juice, which is one of the foods consumed as a probiotic product, not containing sufficient number of live probiotic cells and therefore not being accepted as a probiotic beverage, the lack of a standardized production and the different taste and quality characteristics of the final product have made it necessary to make a development in the relevant field. Summary and Objects of the Invention

[0009] The invention discloses a probiotic shalgam juice and a production method thereof. If said probiotic shalgam juice is consumed in sufficient quantities and regularly, the positive effects of probiotics on health are observed.

[0010] The object of the invention is to produce shalgam juice with probiotic properties. In the shalgam juice production method of the invention, microorganisms originating from shalgam juice which are determined to have probiotic properties are prepared and used in free or microencapsulated form. In this way, shalgam juice, which is the final product, has a high probiotic content.

[0011] Detailed Description of the Invention

[0012] The invention relates to probiotic shalgam juice and the production method thereof. In said method, microorganisms originating from shalgam juice which are determined to have probiotic properties are prepared in free or microencapsulated form and used in the production of shalgam juice. If the obtained probiotic shalgam juice is consumed in sufficient quantities and regularly, the positive effects of probiotics on health are observed.

[0013] The probiotic shalgam juice of the invention comprises, by mass, 10-12% bulgur flour extract, 20-25% black carrots, 1 .0-1 .5% turnips, 1 .0-1 .8% rock salt, water, by volume or mass, 5.0-8.0% free or microencapsulated probiotic starter culture originating from shalgam juice. In another embodiment of the invention, the probiotic shalgam juice of the invention comprises 10% bulgur flour extract, 20% black carrots, 1% turnips, 1% rock salt, water, by volume or mass, 5% free or microencapsulated probiotic starter culture originating from shalgam juice. Said shalgam juice comprises probiotic cells above a minimum level of 106cfu / ml in both free and microencapsulated form.

[0014] The production method of probiotic shalgam juice of the invention comprises the process steps of; i. obtaining a dough by kneading bulgur flour extract, yeast originating from shalgam juice, rock salt, and water, ii. performing the first fermentation process by incubating the obtained dough at 25°q iii. adding water to the dough after the fermentation process and stirring to remove the water iv. obtaining bulgur flour extract by repeating the process step (iii) four times, v. performing the second fermentation process by mixing the bulgur flour extract obtained in the process step (iv) with black carrot, turnip, rock salt, free or microencapsulated probiotic starter culture originating from shalgam juice, and water, vi. ending fermentation when the total acidity values of the second fermentation samples reach 6-8 g lactic acid / L.

[0015] In another embodiment of the invention, the production method of probiotic shalgam juice of the invention comprises the process steps of; i. obtaining a dough by kneading, by mass, 3-5% bulgur flour extract, 0.2-0.5% yeast originating from shalgam juice, 0.2-0.5% rock salt, and water, ii. performing the first fermentation process by incubating the obtained dough at 22- 25°Cfor 3 days, iii. adding water to the dough after the fermentation process and stirring for 15-20 minutes to remove the water iv. obtaining bulgur flour extract by repeating the process step (iii) four times, v. performing the second fermentation process at 25°Cby mixing, by mass, 10-12% bulgur flour extract obtained in the process step (iv) with 20-25% black carrot, 1 - 1.5% turnip, 1 -1.5% rock salt, by volume or mass, 5.0-8.0% free or 5.0-8.0% microencapsulated probiotic starter culture originating from shalgam juice, and water, vi. ending fermentation when the total acidity values of the second fermentation samples reach 6-8 g lactic acid / L.

[0016] In another embodiment of the invention, the production method of probiotic shalgam juice of the invention comprises the process steps of; i. obtaining a dough by kneading, by mass, 3% bulgur flour extract, 0.2% yeast originating from shalgam juice, 0.2% rock salt, and water, ii. performing the first fermentation process by incubating the obtained dough at 25°Cfor 3 days, iii. adding water to the dough after the fermentation process and stirring for 15 minutes to remove the water iv. obtaining bulgur flour extract by repeating the process step (iii) four times, v. performing the second fermentation process at 25°C by mixing, by mass, 10% bulgur flour extract obtained in the process step (iv) with 20% black carrot, 1% turnip, 1% rock salt, 5% free or microencapsulated probiotic starter culture originating from shalgam juice, and water, vi. ending fermentation when the total acidity values of the second fermentation samples reach 6 g lactic acid / L.

[0017] The yeast originating from shalgam juice mentioned in the process step (i) of the method of the invention is Pichia kudriavzevii or Pichia manshurica. In addition, said free or microencapsulated probiotic starter culture originating from shalgam juice in step (v) is Lactobacillus paracasei or Pediococcus acidilactici.

[0018] In order to prepare free or microencapsulated probiotic starter cultures in the method of the invention, the liquid obtained from black carrots was subjected to heat treatment at 85°Cfor 5 minutes, then 1 .2% rock salt was added, and it was used as a growth medium of probiotic starter cultures. After probiotic starter culture in free or microencapsulated form (20%) was inoculated to the prepared carrot juice, the samples were incubated at 30°Cfor 48 hours. In order to prepare the free cells used in this stage, the cultures were incubated in 250 mL of MRS Broth at 37°C for 24 hours. The grown cultures were centrifuged at 6000xg for 5 minutes. The obtained pellet was washed 1 time with 5 mL of FTS and suspended with 10 mL of FTS, then used as a free cell. In addition, probiotic cultures grown under suitable conditions were centrifuged at 6000xg for 5 minutes in order to prepare the microencapsulated cells used. After centrifugation, the supernatant was removed, the obtained pellet was washed 1 time with FTS. Then, 5 mL of sterile inulin solution (1 .5%, w / v) and 20 mL of sterile sodium alginate solution (3% w / v) were added to the pellet. The obtained mixture was injected into 0.05 M CaCI2solution at a distance of 10 cm using a sterile syringe (0.11 mm). The encapsulated cells were kept in CaCI2solution for 30 minutes in order to achieve gelation. At the end of the period, they were filtered through Whatman 1 filter paper and used as a microencapsulated cell. The prepared free and microencapsulated cells were grown in the liquid obtained from black carrots as previously mentioned and used as starter culture (5% v / v or w / v) in the second fermentation stage.

[0019] Industrial Applicability of the Invention

[0020] The invention relates to probiotic shalgam juice and the production method thereof, and is industrially applicable.

[0021] The invention is not limited to the above descriptions and the person skilled in the art can readily present other different embodiments of the invention. These should be considered within the protection scope of the invention claimed by the claims.

[0022] REFERENCES

[0023] [1] ALTUNATMAZ, S. S., KAHRAMAN, T., & AKSU, F. Y. (2010, July 1). Probiyotik Gidalar ve Insan Sagligi uzerindeki etkileri. Anadolu Bil Meslek Yuksekokulu Dergisi.

[0024] [2] KOQAK, Y., FINDIK, A., & QiFTQi, A. (2016, December 15). Probiyotikler: Genel ozellikleri ve guvenilirlikleri. Etlik Veteriner Mikrobiyoloji Dergisi.

[0025] [3] UNAL, E., & ERGiNKAYA, Z. (2010, August 1). Probiyotik Mikroorganizmalann mikroenkapsulasyonu. Gida.

[0026] [4] QiFTQi, M., & ONCUL, N. (2021, December 31). Starter Kulturler. Journal of New Results in Engineering and Natural Sciences.

Claims

CLAIMS1. A probiotic shalgam juice, characterized in that it comprises, by mass, 10-12% bulgur flour extract, 20-25% black carrots, 1.0-1.5% turnip, 1.0-1.8% rock salt, water, by volume or mass, 5.0-8.0% free or microencapsulated probiotic starter culture originating from shalgam juice.

2. A probiotic shalgam juice according to claim 1 , characterized in that it comprises 10% bulgur flour extract, 20% black carrots, 1 % turnips, 1% rock salt, water, by volume or mass, 5% free or microencapsulated probiotic starter culture originating from shalgam juice.

3. A production method of a shalgam juice according to claim 1 or 2, characterized in that it comprises the process steps of; i. obtaining a dough by kneading bulgur flour extract, yeast originating from shalgam juice, rock salt, and water, ii. performing the first fermentation process by incubating the obtained dough at 25° iii. adding water to the dough after the fermentation process and stirring to remove the water iv. obtaining bulgur flour extract by repeating the process step (iii) four times, v. performing the second fermentation process by mixing the bulgur flour extract obtained in the process step (iv) with black carrot, shalgam, rock salt, free or microencapsulated probiotic starter culture originating from shalgam juice, and water, vi. ending fermentation when the total acidity values of the second fermentation samples reach 6-8 g lactic acid / L.

4. A method according to claim 3, characterized in that it comprises the process steps of; i. obtaining a dough by kneading, by mass, 3-5% bulgur flour extract, 0.2- 0.5% yeast originating from shalgam juice, 0.2-0.5% rock salt, and water,ii. performing the first fermentation process by incubating the obtained dough at 22-25°Cfor 3 days, iii. adding water to the dough after the fermentation process and stirring for 15-20 minutes to remove the water iv. obtaining bulgur flour extract by repeating the process step (iii) four times, v. performing the second fermentation process at 25°Cby mixing, by mass, 10-12% bulgur flour extract obtained in the process step (iv) with 20-25% black carrot, 1 -1 .5% turnip, 1 -1 .5% rock salt, by volume or mass, 5.0-8.0% free or 5.0-8.0% microencapsulated probiotic starter culture originating from shalgam juice, and water, vi. ending fermentation when the total acidity values of the second fermentation samples reach 6-8 g lactic acid / L.

5. A method according to claim 4, characterized in that it comprises the process steps of i. obtaining a dough by kneading, by mass, 3% bulgur flour extract, 0.2% yeast originating from shalgam juice, 0.2% rock salt, and water, ii. performing the first fermentation process by incubating the obtained dough at 25°Cfor 3 days, iii. adding water to the dough after the fermentation process and stirring for 15 minutes to remove the water iv. obtaining bulgur flour extract by repeating the process step (iii) four times, v. performing the second fermentation process at 25°Cby mixing, by mass, 10% bulgur flour extract obtained in the process step (iv) with 20% black carrot, 1% turnip, 1 % rock salt, 5% free or microencapsulated probiotic starter culture originating from shalgam juice, and water, vi. ending fermentation when the total acidity values of the second fermentation samples reach 6 g lactic acid / L.

6. A method according to any one of claims 3-5, characterized in that the yeast originating from shalgam juice mentioned in the process step (i) is Pichia kudriavzevii or Pichia manshurica.

7. A method according to any one of claims 3-5, characterized in that the free or microencapsulated probiotic starter culture originating from shalgam juice mentioned in the process step (iv) is Lactobacillus paracasei or Pediococcus acidilactici.

8. A probiotic shalgam juice produced by a method according to any one of claims