بررسی خصوصیات فیزیکوشیمیایی و حسی ماست پروبیوتیک کم چرب غنی سازی شده با نانو امولسیون اسانس موسیر ایرانی حامل اسیدهای چرب امگاسه

نویسندگان
نسرین فرجی 1
محمد علیزاده 2
هادی الماسی 3
سجاد پیرسا 3
سهیلا فرجی 4
1 نسرین فرجی، دانش آموخته دکترای علوم و صنایع غذایی، مدیر تحقیق و توسعه شرکت آذین شوشتر
2 استاد علوم و صنایع غذایی، دانشگاه ارومیه، گروه علوم و صنایع غذایی
3 دانشیار علوم و صنایع غذایی، دانشگاه ارومیه، گروه علوم و صنایع غذایی
4 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، مدیر کنترل کیفیت شرکت آذین شوشتر
10.52547/fsct.17.100.77
چکیده
در این پژوهش، نانوامولسیون اسیدهای چرب امگا سه با استفاده از اسانس موسیر ایرانی به روش امولسیفیکاسیون خودبخودی، تهیه گردید،هدف از این مطالعه بررسی شرایط تولید ماست پروبیوتیک غنی سازی شده با نانوامولسیون موسیر ایرانی حامل اسیدهای چرب امگا سه با استفاده از طرح D-optimal بود در ادامه خصوصیات فیزیکوشیمیایی ماست پروبیوتیک مورد ارزیابی قرار گرفت. برای این منظور در ابتدا نانوامولسیون های حاوی اسیدهای چرب امگا سه با استفاده از اسانس گیاهی موسیر ایرانی ( میزان امگا سه 25 درصد، مدت زمان نگهداری 35 روز، نسبت سورفاکتانت به روغن 263.39 درصد و نوع سورفاکتانت توئین 80) تهیه گردیدند، سپس غنی سازی ماست پروبیوتیک با نانوامولسیون های تولید شده انجام گردید و تاثیر دو متغییر مستقل غلظت نانوامولسیون و مدت زمان نگهداری بر روی ویژگیهای فیزیکوشیمیایی، رشد جمعیت پروبیوتیک و خواص حسی ماست مورد بررسی قرار گرفت. نتایج نشان دادند که اندازه قطرات بسیار تحت تاثیر غلظت سورفاکتانت و نوع سورفاکتانت بود و با افزایش مقدار سورفاکتانت میانیگن قطر قطرات کاهش معنی داری یافت، در واقع افزایش غلظت سورفاکتانت در نانوامولسیون ها در اکثر موارد سبب افزایش میزان جذب سورفاکتانت بر سطح امولسیون گردیده و در نتیجه میزان کشش سطحی بیشتر شده و در نهایت سبب کاهش اندازه ذرات، شاخص کدورت، اندیس خامه ای شدن و افزایش راندمان درون پوشانی گردید.همچنین افزایش نانوامولسیون در ماست پروبیوتیک برروی ویژگیهایی مانند اندیس پراکسید، میزان آب اندازی، زنده مانی جمعیت پروبیوتیک ها و ارزیابی حسی تاثیر معنی داری داشت، رشد جمعیت پروبیوتیک ها در ماست در حضور نانوامولسیون اسانس موسیر به علت دسترسی به مواد مغذی افزاش یافت و همچنین میزان آب اندازی با افزایش نانوامولسیون ها کاهش اشت، با استفاده از بهینه سازی عددی مقادیر بهینه متغییرهای مستقل ماست پروبیوتیک غنی شده با مطلوبیت 0.8 بصورت مدت زمان نگهداری 15 روز و غلظت نانوامولسیون 1.4 درصد تعیین گردید.
کلیدواژه‌ها
ماست پروبیوتیک
اسانس موسیر ایرانی
اسیدهای چرب امگا سه
نانوامولسیون

عنوان مقاله English

Evaluation of Physicochemical and sensory Properties of low fat probiotic Yogurt Enriched by Iraninan Shallot Nanoemulsion containing omega3 fatty acid

نویسندگان English

NASRIN FARAJI 1
Mohamad Alizadeh 2
Hadi Almasi 3
sajad pirsa 3
soheila FARAJI 4
1 axin shoushtar company
2 urmia
3 urmia
4 azin company
چکیده English

In this study, omega-3 fatty acid nanoemulsions were prepared by spontaneous emulsification using Iranian shallot essential oil. The aim of this study was to investigate the optimum conditions for the production of probiotic yogurt enriched with nanoemulsions of essential oil of omega3 fatty acids by using a D-optmal design. Nanoemulsions containing omega3 fatty acids were first produced by Iranian shallot essential oil (25% omega3, 35-day storage time, SOR (263/39) % and surfactant type of tween80), then the probiotic yogurt enrichment with the produced nanoemulsions, the effect of two independent variables of nanoemulsion concentration and storage time on physicochemical characteristics, population growth Probiotics and sensory properties of yogurt were investigated.the results showed that droplet size was highly influenced by surfactant concentration and surfactant type and increasing surfactant content, mean droplet diameter decreased significantly. In fact, increasing surfactant concentration coused to increased surfactant adsorption to W / O level and due to further reduction in surface tension and ultimately reduced the particle size, turbidity index, creaming index and increase coating efficiency, as well as the addition of nanoemulsions in probiotic yogurt on properties such as peroxide index, synersis rate, Population of probiotics and Sensory evaluation were significant, population growth of probiotic microorganisms in yogurt increased in the presence of vegetable nanoemulsions of essential oil due to nutrient availability. Finally, 15 days storage time and 1.4% nanoemulsions were determined as an optimum formulation by numerical optimization.

کلیدواژه‌ها English

Probiotic yoghurt
Iranian shallot
omega3 fatty acids
Nanoemulsion
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