Akademik Veri Yönetim Sistemi
Food and Bioprocess Technology, cilt.18, sa.12, ss.10769-10788, 2025 (SCI-Expanded, Scopus)
Black carrot pomace, a polyphenol-rich by-product, represents a promising resource for functional food development; yet its bioactive compounds remain highly unstable under processing, storage, and gastrointestinal conditions. This study aimed to develop and compare probiotic-rich powders by co-encapsulating Lactobacillus acidophilus LA-5 and black carrot pomace extract using freeze-drying (FD) and foam-mat freeze-drying (FMFD) techniques. Formulations with 25% gum Arabic for FD and 20% gum Arabic plus 5% egg white for FMFD showed high encapsulation efficiency for probiotics and polyphenols. In vitro gastrointestinal simulations demonstrated enhanced phenolic release and antioxidant retention in FMFD powder, whereas FD powder maintained higher probiotic viability under intestinal conditions. During 12 weeks of storage at −18 °C, 4 °C, and 25 °C, FMFD powder better preserved antioxidant properties, while FD powder offered improved microbial stability. Physicochemical analyses confirmed the powders’ solubility, morphology, and thermal stability. When incorporated into milk, the powders significantly enhanced total phenolic content and antioxidant capacity, demonstrating their potential for functional ingredients in dairy matrices. These findings highlight the potential of valorized by-products in developing stable, functional probiotic ingredients. Overall, this study provides novel insights by valorizing black carrot pomace through probiotic co-encapsulation and by comparatively evaluating FD and FMFD with functional validation in a dairy system, offering practical implications for the development of stable, sustainable, and functional food ingredients.