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<p>The aim of this study was to develop fermented black carrot juice (Shalgam) by incorporating tarhana extract and Shalgam-derived probiotic strains (<i>Pediococcus acidilactici</i> AL9, <i>Lacticaseibacillus paracasei</i> NL1, and <i>Pichia kudriavzevii</i> NM3) in both free and microencapsulated forms. Microencapsulation was carried out via the extrusion method using sodium alginate containing inulin as a prebiotic. This was then subjected to ionic gelation in 0.1&#xa0;M calcium chloride to create hydrogels. Monitoring of key fermentation parameters showed that using the free-cell probiotic shortened the fermentation period from 8 days to 4 days. During fermentation, the pH decreased from 4.40 to 4.63 to 3.31–3.52 by day 4, while the total acidity increased from 0.52 to 0.64&#xa0;g/L to 5.80–7.51&#xa0;g/L, indicating efficient lactic acid production. Viable cell counts remained above the probiotic threshold (6 log colony forming units (CFU)/mL or g) during 90 days of storage, ranging from 6.55 to 8.37 log CFU/mL for free cells and 7.03–8.54 log CFU/g for encapsulated cells. Samples with both free and encapsulated <i>L. paracasei</i> NL1 had the highest total phenolic content (4038.75&#xa0;mg gallic acid equivalent (GAE)/L and 4106.50&#xa0;mg GAE/L, respectively). The antioxidant activity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, was highest in the samples containing free cells of AL9 and NL1 (87.91% and 85.77%, respectively). Sensory evaluation using a 9-point hedonic scale revealed that the sample containing tarhana extract and free probiotic cells (especially T-C and T-FNL1) were the most preferred in terms of sensory characteristics, including appearance and overall acceptability. In conclusion, integrating tarhana extract and probiotic starter cultures into the formulation offers a promising strategy for developing a novel, functional Shalgam. This approach enhances the nutritional and sensory qualities, demonstrating the potential of combining traditional fermented foods with targeted probiotic delivery systems. It also paves the way for the industrial-scale production of shelf-stable, health-promoting beverages.</p>

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Improving the functionality and sensory quality of fermented black carrot juice using tarhana extract and alginate-encapsulated probiotics

  • 期刊论文

  • 发表日期：

    2025年12月30日

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  • Ilkin Sengun,
  • Perihan Kendirci,
  • Berna Ozturk,
  • Gulden Kilic,
  • Aysegul Kirmizigul Peker

摘要

The aim of this study was to develop fermented black carrot juice (Shalgam) by incorporating tarhana extract and Shalgam-derived probiotic strains (Pediococcus acidilactici AL9, Lacticaseibacillus paracasei NL1, and Pichia kudriavzevii NM3) in both free and microencapsulated forms. Microencapsulation was carried out via the extrusion method using sodium alginate containing inulin as a prebiotic. This was then subjected to ionic gelation in 0.1 M calcium chloride to create hydrogels. Monitoring of key fermentation parameters showed that using the free-cell probiotic shortened the fermentation period from 8 days to 4 days. During fermentation, the pH decreased from 4.40 to 4.63 to 3.31–3.52 by day 4, while the total acidity increased from 0.52 to 0.64 g/L to 5.80–7.51 g/L, indicating efficient lactic acid production. Viable cell counts remained above the probiotic threshold (6 log colony forming units (CFU)/mL or g) during 90 days of storage, ranging from 6.55 to 8.37 log CFU/mL for free cells and 7.03–8.54 log CFU/g for encapsulated cells. Samples with both free and encapsulated L. paracasei NL1 had the highest total phenolic content (4038.75 mg gallic acid equivalent (GAE)/L and 4106.50 mg GAE/L, respectively). The antioxidant activity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, was highest in the samples containing free cells of AL9 and NL1 (87.91% and 85.77%, respectively). Sensory evaluation using a 9-point hedonic scale revealed that the sample containing tarhana extract and free probiotic cells (especially T-C and T-FNL1) were the most preferred in terms of sensory characteristics, including appearance and overall acceptability. In conclusion, integrating tarhana extract and probiotic starter cultures into the formulation offers a promising strategy for developing a novel, functional Shalgam. This approach enhances the nutritional and sensory qualities, demonstrating the potential of combining traditional fermented foods with targeted probiotic delivery systems. It also paves the way for the industrial-scale production of shelf-stable, health-promoting beverages.