Sürdürülebilir Kalkınma Amaçları
Yayınlar
- Derleme MakaleAçık Erişim2026Postbiotics in Dairy: A Comprehensive Review of Applications and Health Impacts
Kaya, Yasemin; Aktaş, Haktan; Meral-Aktaş, Hacer; Ürkek, Bayram; Gürbüz-Kaçan, Zeynep; Çiftçi, Esengül; Erkaya-Kotan, Tuba; Şengül, Mustafa; Çetin, Bülent
Purpose of Review: This review aims to provide a comprehensive overview of postbiotics—defined as non-viable microbial cells, cell components, and microbial metabolites—and their emerging role in dairy products. It focuses on their functional, technological, and health-promoting properties in various dairy matrices, including yoghurt, cheese, kefir, fermented milk, and ice cream. Additionally, the review highlights the potential of postbiotics as stable and safe alternatives to probiotics in the development of functional dairy foods. Recent Findings: Recent evidence demonstrates that postbiotics such as exopolysaccharides (EPS), bacteriocins, short-chain fatty acids (SCFAs), bioactive peptides, and organic acids significantly enhance both the nutritional value and technological quality of dairy products. These compounds have been shown to improve texture, sensory attributes, shelf life, and microbial safety while exerting biological activities, including antimicrobial, antioxidant, immunomodulatory, and gut health–promoting effects. Compared with probiotics, postbiotics offer greater stability during processing and storage as well as reduced safety concerns, particularly for vulnerable populations. Summary: Postbiotics represent a promising strategy for advancing functional and sustainable dairy products by combining health benefits with technological improvements. Their applications in functional food formulation, biopreservation, and bioactive compound delivery are rapidly expanding. However, challenges remain regarding standardised production processes, accurate quantification of bioactive components, and clinical validation of health claims. Future research should focus on optimising postbiotic production and strengthening evidence for their physiological effects to support their broader incorporation into next-generation dairy products.
- MakaleAçık Erişim2022Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
Şengül, Mustafa; Can, Büşra; Ürkek, Bayram; Gürbüz-Kaçan, Zeynep
In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 day storage period. The Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus counts in the samples were found to have decreased at the end of the storage period. The lightness, yellowness/blueness and whiteness index values showed a decrease depending on the addition of blueberry, while the redness/greenness values increased. The addition of blueberry had a negative the effects on the fat and protein values, while it had a positive effect on the total solids values. The storage period did not significantly change any of the physicochemical, colorimetric or rheological properties of the strained yoghurt samples. The general acceptability scores of the sample containing 12% blueberry were higher than the other samples. The antioxidant activities and total phenolic content of the strained yoghurt samples increased in accordance with blueberry concentration, while the firmness and work of the shear values decreased. In conclusion, it was determined that the addition of blueberry pulp at a 12% ratio could be used to enhance the nutritional and functional properties of strained yoghurts.