1 results match your criteria: "Department of Food Engineering Istanbul Technical University Maslak Turkey.[Affiliation]"
Enhanced production of gamma-aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste.
Food Sci Nutr
September 2024
Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Istanbul Technical University Maslak Turkey.
Article Synopsis
- - A fermented beverage enriched with gamma-aminobutyric acid (GABA) was developed using pectin from pomegranate peels and hydrolysates derived from them, targeting their prebiotic properties.
- - Pectin was extracted from pomegranate peels, yielding 8.91%, and various enzyme concentrations and hydrolysis times were tested, leading to notable variations in the degree of esterification of the resulting hydrolysates.
- - The hydrolysate that had high glucose content was applied to carrot juice fermentation, resulting in increased GABA levels and positive effects on total phenolic content and antioxidant activity, confirming the potential of pectin hydrolysate as a prebiotic in functional beverages.