اثر تیمار فراصوت بر زنده مانی پروبیوتیک ها و ویژگی های فیزیکی شیمیایی آب هویج سین بیوتیک

نویسندگان
میرهاشم سید احمدی ممقانی 1
آیناز علیزاده 1
میترا صوفی 2
1 دانشگاه آزاد اسلامی واحد تبریز
2 شرکت آسیاشور
10.29252/fsct.16.96.15
چکیده
با توجه به اثرات نامطلوب اعمال دمای پاستوریزاسیون در فرآوری آب‌میوه‌ها بر مواد­مغذی و ارزش تغذیه­ ای این محصولات، استفاده از امواج فراصوت جهت غیرفعال­سازی میکروارگانیسم‌ها و آنزیم‌ها بدون تغییر در خواص کیفی محصول پیشنهاد شده است. در همین راستا، با هدف تولید آب­ هویج سین‌بیوتیک، نمونه‌های آب­ هویج با استفاده از دو روش پاستوریزاسیون (دمای 90 درجه سلسیوس به مدت 4 دقیقه) و فراصوت (دمای 60 درجه سلسیوس و فرکانس 37 کیلوهرتز به ­مدت 10 دقیقه)، با افزودن دو باکتری پروبیوتیک لاکتوباسیلوس کازئی و لاکتوباسیلوس پلانتاروم به­ همراه 2 درصد اینولین به­ عنوان ماده پری‌بیوتیک، تهیه شدند. شمارش باکتری‌های پروبیوتیک، pH، اسیدیته، مواد جامد محلول، ویسکوزیته و ارزیابی حسی طی دوره نگهداری 45 روز انجام شد. نتایج نشان­ دهنده اثر معنی‌دار نوع روش فرآوری و زمان، بر بقاء باکتری‌های پروبیوتیک، pH، اسیدیته و بریکس نمونه‌ها بود. اثر روش فرآوری بر ویسکوزیته معنی‌دار نبود و با گذشت زمان بریکس و ویسکوزیته روند کاهشی نشان دادند. نتایج ارزیابی حسی نشان داد روش پاستوریزاسیون باعث کاهش مقبولیت آب هویج‌ سین‌بیوتیک شد. به­ طور­کلی، با توجه به اثرات تخریبی حرارت، آب­­ هویج سین­ بیوتیک حاوی دو باکتری پروبیوتیک فرآوری شده به روش فراصوت با حداکثر زنده‌مانی باکتری‌های پروبیوتیک (≥107) و با حفظ سایر ویژگی‌های فیزیکی­ شیمیایی و امتیازات حسی بالاتر به ­عنوان یک محصول فراسودمند پیشنهاد شد.
کلیدواژه‌ها
آب‌هویج
اینولین
پروبیوتیک
سین‌بیوتیک
فراصوت

موضوعات

عنوان مقاله English

Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice

نویسندگان English

Mir Hashem Seyed Ahmadi Mamaghani 1
Ainaz Alizadeh 1
Mitra Soofi 2
1 Islamic Azad University, Tabriz Branch
2 AsiaShoor Company
چکیده English

Heat pasteurization has undesirable effects on nutrients and nutritional value of food. Ultrasound technique is used to degrade microorganisms and enzyme inactivation that increases products shelf-life without change in nutritional properties. In this regard, this study aims to produce synbiotic carrot juice containing 2% w/w inulin as a prebiotic substance and two probiotic bacteria, Lactobacillus casei and Lactobacillus plantarum using two different treatment methods: thermal (90°C for 4 minutes) and sonication (60°C and 37 kHz for 10 minutes). Probiotic bacteria count and viability, pH, acidity, brix, viscosity and sensory properties were evaluated during 45 day storage time. The results showed a significant effect of the type of processing method and storage time on the probiotic bacteria count, pH, acidity and brix of samples. The effect of the processing method on viscosity was not significant while, viscosity and brix of the samples reduced during storage time. The results also indicated that thermal method reduced the overall acceptability of synbiotic carrot juices. Considering the degradation effects of heat, synbiotic carrot juice treated by ultrasound with maximum survival of probiotic bacteria, acceptable chemical and physical properties and high organoleptic scores was suggested as a functional product.

کلیدواژه‌ها English

Carrot juice
Inulin
Synbiotic
Probiotic
Ultrasound
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