Akademik Veri Yönetim Sistemi
Journal of Food Measurement and Characterization, cilt.19, sa.12, ss.9838-9855, 2025 (SCI-Expanded, Scopus)
Black carrot pomace, a polyphenol-rich byproduct, offers considerable potential for functional food development; however, its bioactives are highly sensitive to environmental conditions during processing, storage, and digestion. This study aimed to develop a co-encapsulated probiotic powder system combining Lactobacillus acidophilus LA-5 with bioactive compounds from black carrot pomace to improve their stability and bioaccessibility. The powdered products encapsulated with gum Arabic using a spray dryer were characterized for solubility (93.8 ± 1.86%), particle size (13.38 ± 6.51 μm), glass transition temperature (54.995 ± 1.874 °C), hygroscopicity (13.55 ± 0.10%), total monomeric anthocyanins (2.79 ± 0.21 mg cyanidin-3-glucoside/g powder), total phenolic content (3.12 ± 0.03 mg GAE/g), and antioxidant activity (DPPH: 5.69 ± 0.24, ABTS: 18.96 ± 0.48 mg TE/g). Microencapsulation efficiencies were determined as 86.96% for total phenolic compounds, 78.09% for DPPH activity, 79.33% for ABTS activity, 76.78% for probiotics, and 80.91% for TMAC. Simulated gastrointestinal digestion tests demonstrated a 77.65% survival rate of L. acidophilus under gastric conditions and 50.98% post-intestinal exposure, while total phenolic content exhibited 88.1% Retention in the gastric phase and 57.9% overall bioavailability after intestinal digestion, providing a concise temporal release profile of the encapsulated compounds. Storage stability studies at -18 °C, 4 °C, and 25 °C confirmed that gum Arabic Retained 57.14% of total phenolics at room temperature after 12 weeks, following first-order degradation kinetics. Morphological analysis via SEM revealed uniform, spherical, crack-free microcapsules, while FTIR confirmed the successful encapsulation of bioactives within the gum Arabic matrix. These findings suggest that spray drying-based co-encapsulation can effectively enhance the stability and functional delivery of probiotics and phenolic-rich compounds, supporting their potential application in functional food development.