A novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish fillets

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dc.authoridmeral, raciye/0000-0001-9893-7325
dc.authoridISPIRLI, HUMEYRA/0000-0002-7601-0374
dc.contributor.authorCeylan, Zafer
dc.contributor.authorUslu, Emin
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorMeral, Raciye
dc.contributor.authorGavgali, Mehmet
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:48:08Z
dc.date.available2024-10-04T18:48:08Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractEnrichment of food products with beneficial Lactic Acid Bacteria (LAB) is an important methodology used to develop functional food products. Lactobacillus reuteri E81 was successfully nanoencapsulated into poly (vinyl alcohol)-based nanofibers for its application to the surface of fish fillets. The Scanning Electron Microscopy analysis confirmed the nanoencapsulation of L. reuteri E81 in electrospun nanofibers (LRNF) that had an average diameter of 381.83 +/- 130.69 nm. LAB growth in rainbow trout fillets and fatty fish (mackerel) and were found to be 2.92 and in the range of 3.27 and 2.66 log CFU/g, respectively. Importantly, the antioxidative characteristics of fish fillets significantly increased following their coating with LRNF. The results revealed a significant increase in the inhibition of free radicals in the samples treated with nanoencapsulated L. reuteri as compared to control group fish fillet samples. DPPH activity significantly increased to 40.24%, 44.96%, 44.97 in mackerel samples treated with nanoencapsulated L. reuteri (MLR) and increased to 19.76%, 20.87%, 21.46% in rainbow samples treated with nanoencapsulated L. reuteri (RLR). MLR samples exhibited the highest ABTS radical-scavenging activity (1631 mu mol TEAC/g). FRAP value of MLR samples was found to be 1.70 times higher than the control group samples.en_US
dc.identifier.doi10.1016/j.lwt.2019.108427
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85069742374en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.108427
dc.identifier.urihttp://hdl.handle.net/20.500.12403/2923
dc.identifier.volume115en_US
dc.identifier.wosWOS:000487166400012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactobacillus reuteri E81en_US
dc.subjectFunctional fish filleten_US
dc.subjectLactic aciden_US
dc.subjectAntioxidativeen_US
dc.subjectElectrospinningen_US
dc.titleA novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish filletsen_US
dc.typeArticleen_US

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