تولید آب آناناس پروبیوتیک با ریزپوشانی لاکتوباسیلوس پلانتاروم توسط صمغ‌های کیتوزان و کتیرا

نویسندگان
صبا صباغ پور لنگرودی 1
لیلا نوری 2
محمدحسین عزیزی 3
1 دانشجوی دکترای علوم و صنایع غذایی، گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران
2 استادیار گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران
3 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران
10.52547/fsct.18.118.189
چکیده
ریزپوشانی با پلی‏ساکاریدها یکی از روش‌های جدید جهت افزایش پایداری ترکیبات زیست فعال و همچنین بهبود قابلیت زنده‏مانی پروبیوتیک‏ها در طی فرآوری و نگه‏داری مواد غذایی به شمار می‏رود. از این رو با توجه به مزایای بالای فرآورده‏های پروبیوتیک در سلامت انسان، در این پژوهش اثرات ریزپوشانی لاکتوباسیلوس پلانتاروم توسط صمغ‏های کیتوزان، کتیرا و ترکیب آن‏ها در غلظت 1 درصد بر ویژگی‏های فیزیکوشیمیایی و پذیرش کلی آب آناناس در طول 30 روز نگه‏داری در یخچال مورد بررسی قرار گرفت. نتایج حاکی از کاهش pH و افزایش اسیدیته در نمونه‏های مورد بررسی بود (05/0P<). علاوه بر این، افزایش قابلیت زنده‏مانی باکتری لاکتوباسیلوس پلانتاروم در نمونه‏های ریزپوشانی شده توسط ترکیب دو صمغ کیتوزان و کتیرا مشاهده شد به طوری که تعداد سلول زنده باکتری در روز سی‏ام نگه‏داری بالاتر از log cfu/ml 6 گزارش شد. اندیس فرمالین نیز در فاصله زمانی بین روز بیستم الی روز سی‏ام، در همه نمونه‏های مورد بررسی افزایش یافت (05/0P<). همچنین بیشترین پذیرش کلی در بین نمونه‏های مورد بررسی متعلق به نمونه‏های حاوی باکتری لاکتوباسیلوس پلانتاروم ریزپوشانی شده با کیتوزان بود (05/0P<). نتایج نشان داد آب آناناس، بستر مناسبی برای رشد باکتری لاکتوباسیلوس پلانتاروم بوده و می‏تواند به عنوان یک حامل برای انتقال سویه‏های پروبیوتیک به بدن انسان در نظر گرفته شود. علاوه بر این، افراد با نیازمندی‏های غذایی خاص می‏توانند از مزایای آب آناناس پروبیوتیک از جمله فقدان لاکتوز، کلسترول و غنی بودن از مواد معدنی بهره‏مند شوند.
کلیدواژه‌ها
آب آناناس
ریزپوشانی
کتیرا
کیتوزان
لاکتوباسیلوس پلانتاروم

موضوعات

عنوان مقاله English

Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums

نویسندگان English

Saba Sabbaghpour Langaroudi 1
Leila Nouri 2
Mohammad Hossein Azizi 3
1 PhD Student of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
2 Assistant Professor of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
3 Professor, Department of Food Science & Technology, Tarbiat Modarres University, Tehran, Iran
چکیده English

Encapsulation with polysaccharides is one of the new methods for increasing the stability of bioactive compounds and improving the viability of probiotics during food processing and storage. In this study, due to the high benefits of probiotic products on human health, the effect of Lactobacillus plantarum encapsulated by chitosan, tragacanth gums and their combination in a concentration of 1% (w/w) on the physicochemical and overall acceptance of pineapple juice were evaluated during 30 days storage in the refrigerator. The results showed a decrease in pH and an increase in the acidity of all samples (P<0.05). In addition, the viability of Lactobacillus plantarum was increased in the treatment encapsulated by the combination of chitosan and tragacanth gums so that, the number of viable bacterial cells was higher than 6 log cfu/ml on the 30th day of storage. The formalin index increased between the 20th and 30th days of storage in all samples (P<0.05). Also, the highest overall acceptance was belonged to the sample containing the Lactobacillus plantarum encapsulated by chitosan (P<0.05). The results showed that pineapple juice is a suitable substrate for the growth of Lactobacillus plantarum and it can be considered as a carrier for the transmission of probiotic strains to the human body. Moreover, those with special nutritional needs can take advantage of probiotic pineapple juice, including lactose and cholesterol deficiency as well as richness in mineral substances.

کلیدواژه‌ها English

Chitosan
Encapsulation
Lactobacillus plantarum
Pineapple juice
Tragacanth
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