بهینه‌سازی فرمولاسیون پوشش خوراکی پروبیوتیک و بررسی خواص فیزیکی و بافتی آن جهت پوشش‌دهی نبات فراسودمند

نویسندگان
نسیم ادیب پور 1
مرضیه حسینی نژاد 2
ابوالفضل پهلوانلو 3
1 دانشجوی دکتری تخصصی علوم و صنایع غذایی، گروه زیست فناوری، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
2 دکتری تخصصی بیوتکنولوژی مواد غذایی، دانشیار، گروه زیست‌فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی. مشهد، ایزان.
3 دکتری تخصصی بیوتکنولوژی میکروبی، استادیار، گروه زیست‌فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی. مشهد، ایران.
10.52547/fsct.17.100.103
چکیده
در سالهای اخیر، کاربرد پوشش­های خوراکی به عنوان حامل انتقال ترکیبات فعال زیستی از جمله میکروارگانیسم­های پروبیوتیک مورد توجه روزافزون قرار گرفته است. در این پژوهش، بهینه­ سازی فرمولاسیون یک نوع پوشش خوراکی بر پایه کربوکسی­متیل سلولز و ساکارز به عنوان حامل پروبیوتیک جهت پوشش­دهی نبات مورد بررسی قرار گرفت. میزان حرکت پوشش روی نبات، مقدار پوشش باقیمانده روی محصول پس از غوطه­ وری و خصوصیات بافتی، چسبندگی و گرانروی محلول پوشش تحت غلظت­های مختلف کربوکسی­ متیل سلولز و ساکارز با استفاده از روش سطح پاسخ و بر اساس طرح مربع مرکزی مورد بررسی قرار گرفت. فرمولاسیون بهینه برای پوشش­ دهی کامل نبات با استفاده از غلظت 97/0 درصد کربوکسی­ متیل سلولز ، 5/46 درصد ساکارز ، همراه با شربت گلوکز و شربت فروکتوز هر کدام به میزان 5 درصد به دست آمد. براساس نتایج، افزایش همزمان غلظت کربوکسی ­متیل سلولز (از 8/0 تا 2/1 درصد)، و ساکارز (از 40 تا 50 درصد)، موجب افزایش ضریب قوام محلول پوشش از 27/9 به 62/82 گردید. همچنین کاهش شاخص رفتار جریان با افزایش غلظت کربوکسی متیل سلولز و ساکارز در محلول پوشش،بر تشدید رفتار رقیق شونده با برش، تحت تأثیر این عوامل دلالت دارد. براساس نتایج، افزایش غلظت کربوکسی متیل سلولز بر گرانروی پوشش (ضریب قوام و شاخص رفتار جریان) از اثر قابل ملاحظه ای در مقایسه با ساکارز برخوردار است. همچنین، با بررسی زنده­مانی سویه پروبیوتیک طی شش ماه زمان انبارمانی نبات ملاحظه گردید که بیش از 90 درصدباکتری اسپورزای باسیلوس کواگولانس Unique IS-2 (ATCC PAT-11748) در شرایط نگهداری نبات (دمای محیط و مکان خشک) حفظ گردیده است.
کلیدواژه‌ها
باسیلوس کواگولانس
پوشش خوراکی
کربوکسی‌متیل سلولز
نبات
خصوصیات بافتی

موضوعات

عنوان مقاله English

Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating

نویسندگان English

Nasim Adibpour 1
Marzieh Hosseininezhad 2
Abolfazl Pahlevanlo 3
1 PhD. student of Food science and technology. Department of Food Biotechnology, Research Institute of Food Science and Technology. Mashhad, Iran.
2 PhD of Food biotechnology. Associate Professor. Department of Food Biotechnology, Research Institute of Food Science and Technology. Mashhad, Iran.
3 PhD of Food biotechnology. Assistant Professor. Department of Food Biotechnology, Research Institute of Food Science and Technology. Mashhad, Iran.
چکیده English

During the last decade, application of edible coatings as efficient carriers for the transfer of bioactive compounds including probiotic microorganisms has become more prominent for production of food products with stressful condition for these bacteria. In this study, the effect of optimizing a coating formulation based on carboxymethylcellulose and sucrose as carrier of probiotic strain for rock candy coating was evaluated. Surface response method based on the central composite design was applied to evaluate the coating movement on the rock candy, the amount of coating remaining on the product after immersion and texture characteristics of the coating, such as adhesion. In addition, the textural and rheological properties of the coating solution under different concentrations of carboxymethyl cellulose and sucrose were investigated. The optimized formulation for rock candy coating was obtained with 97.9% carboxymethyl cellulose and 46.5% sucrose. The results showed that by increasing carboxymethyl cellulose concentration (from 0.8 to 1.2%) and sucrose (from 40 to 50%), the viscosity of the coating solution ranged from 9.27 to 82.62 Pa.s. Also, the flow behavior index of the coating solution confirmed the pseudoplastic behavior of the coating at carboxymethyl cellulose concentrations of 0.8 and higher. While, increasing the concentration of sucrose at a constant concentration of carboxymethyl cellulose had a greater effect on the textural parameters of the coating solution. In addition, the use of Bacillus coagulans spores in this product showed high viability of this strain (more than 90%) under product storage conditions (ambient temperature and dry place).

کلیدواژه‌ها English

Bacillus coagulans
Carboxymethyl cellulose
Edible coating
Rock candy
Textural properties
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