Low-fat salad dressing as a potential probiotic food carrier enriched by cold-pressed tomato seed oil by-product: rheological properties, emulsion stability, and oxidative stability
| dc.authorid | Zeynep Hazal Tekin Çakmak / 0000-0002-3369-3128 | en_US |
| dc.authorscopusid | Zeynep Hazal Tekin Çakmak / 57222317674 | en_US |
| dc.authorwosid | Zeynep Hazal Tekin Çakmak / W-1211-2019 | en_US |
| dc.contributor.author | Akçiçek, Alican | |
| dc.contributor.author | Yıldırım, Ruşen Metin | |
| dc.contributor.author | Tekin Çakmak, Zeynep Hazal | |
| dc.contributor.author | Karasu, Salih | |
| dc.date.accessioned | 2023-02-03T07:06:45Z | |
| dc.date.available | 2023-02-03T07:06:45Z | |
| dc.date.issued | 2022 | en_US |
| dc.department | İstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü | en_US |
| dc.description.abstract | This study aims to investigate the potential of the use of cold-pressed tomato seed oil by-products in a low-fat salad dressing as potential probiotic food carriers to improve the oxidative stability and emulsion stability as well as the rheological properties. The low-fat salad dressing emulsions were formulated with cold-pressed tomato seed by-product (TBP) and Lactobacillus plantarum ELB90. The optimum low-fat salad dressing formulations found were determined as 10 g/100 g oil, 0.283 g/100 g xanthan, and 2.925 g/100 g TBP. The samples prepared with the optimum formulation (SD-O) were compared with the low-fat control salad dressing sample (SD-LF) and the high-fat control salad dressing sample (SD-HF) based on the rheological properties, emulsion stability, oxidative stability, and L. plantarum ELB90 viability. The sample SD-O showed shear-thinning, viscoelastic solid, and recoverable characters. The sample SD-O showed higher IP and Delta G++ and lower Delta S++ values than those of the control samples. After 9 weeks of refrigerated storage, viable L. plantarum ELB90 cell counts of salad dressing samples were counted as 7.93 +/- 0.03, 5.81 +/- 0.04, and 6.02 +/- 0.08 log cfu g-1 for SD-O, SD-LF, and SD-HF, respectively. This study showed that TBP could be successfully used in a low-fat salad dressing as a potential probiotic carrier. | en_US |
| dc.identifier.citation | Akcicek, A., Yildirim, R. M., Tekin-Cakmak, Z. H., & Karasu, S. (2022). Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability. ACS Omega. | en_US |
| dc.identifier.doi | 10.1021/acsomega.2c06874 | en_US |
| dc.identifier.issn | 2470-1343 | en_US |
| dc.identifier.uri | http://dx.doi.org/10.1021/acsomega.2c06874 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12713/3861 | |
| dc.identifier.wos | WOS:000898869300001 | en_US |
| dc.identifier.wosquality | Q2 | en_US |
| dc.indekslendigikaynak | Web of Science | en_US |
| dc.institutionauthor | Tekin-Çakmak, Zeynep Hazal | |
| dc.language.iso | en | en_US |
| dc.publisher | AMER CHEMICAL SOC | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Low-fat salad dressing as a potential probiotic food carrier enriched by cold-pressed tomato seed oil by-product: rheological properties, emulsion stability, and oxidative stability | en_US |
| dc.type | Article | en_US |
