انکپسولاسیون همزمان باکتری لاکتوباسیلوس اسیدوفیلوس (La-5) و روغن غنی از اسیدهای چرب امگا-۳ به روش کواسرواسیون مرکب

نویسندگان
ویدا مردانی قهفرخی 1
اصغر خسروشاهی 1
شهین زمردی 2
1 گروه علوم و صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران
2 بخش تحقیقات فنی و مهندسی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران
10.52547/fsct.18.120.16
چکیده
انکپسولاسیون همزمان باکتری لاکتوباسیلوس اسیدوفیلوس La-5 و روغن ماهی به عنوان روغن غنی از اسیدهای چرب امگا-۳ با استفاده از ایزوله پروتئین سویا (SPI) و صمغ عربی (GA) به عنوان مواد دیواره و به روش کواسرواسیون مرکب مورد بررسی قرار گرفت. کواسرویت­های مایع به دو روش خشک کردن پاششی و انجمادی خشک شدند. شرایط بهینه کواسرواسیون از نظر غلظت کل بیوپلیمرها، pH و نسبت پروتئین به صمغ با اندازه­گیری پتانسیل زتا، کدورت و بازده کواسرواسیون تعیین گردید. شرایط بهینه برای تشکیل کواسرویت­ها با بیشترین بازده، استفاده از مخلوط بیوپلیمرها با غلظت 2 % (w/v)، نسبت ایزوله پروتئین سویا: صمغ ۴۰:۶۰ و pH=۴ به دست آمد. بازده کواسرواسیون در این شرایط ۷۵/۱±۲۲/۷۹ % بود. زنده­مانی باکتری پروبیوتیک در میکروکپسول‌های خشک شده به روش انجمادی به طور معنی­داری (۰۵/۰˂p) بیشتر از میکروکپسول­های خشک شده به روش پاششی بود. حضور همزمان روغن غنی از اسیدهای چرب امگا-۳ همراه با باکتری پروبیوتیک در میکروکپسول­ها به به طور معنی‌داری (۰۵/۰˂p) موجب افزایش زنده­مانی باکتری لاکتوباسیلوس اسیدوفیلوس طی فرایند انکپسولاسیون، شرایط اسیدی مشابه معده و روده گردید. متوسط اندازه میکروکپسول­های مایع حاصل از مخلوط ایزوله پروتئین سویا: صمغ با و بدون روغن غنی از اسیدهای چرب امگا-۳ به صورت همزمان به ترتیبµm ۱۹/۰±۱۹/۱و ۱۴/۰±۴۲/۴ بود.
کلیدواژه‌ها
میکروانکپسولاسیون
لاکتوباسیلوس اسیدوفیلوس (La-5)
روغن غنی از اسیدهای چرب امگا-۳
ایزوله پروتئین سویا
صمغ عربی

موضوعات

عنوان مقاله English

Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation

نویسندگان English

Vida Mardani Ghahfarokhi 1
Asghar Khosrowshahi Asl 1
Shahin Zomorodi 2
1 Department of Food Science and Technology, Urmia University, Urmia, Iran
2 Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran
چکیده English

Co-encapsulation of Lactobacillus acidophilus and Tuna oil rich in omega-3 fatty acids using Soy protein isolate (SPI) and Arabic gum (GA) as wall materials was studied through the complex coacervation method. The microcapsules were dried separately by freeze and spray drying. The optimal conditions for the coacervation between soybean protein isolate and gum Arabic as functions of pH, SPI/GA ratio and total concentration of biopolymers were investigated using zeta potential, turbidity, and coacervation yield assays. The highest coacervate yield was achieved in the total concentration of biopolymers 2% (w/v), SPI/GA ratio 60:40 and pH=4, and the highest coacervation yield was 79.22±1.75%. Lactobacillus acidophilus (La-5) viability was significantly (p˂0.05) higher in freeze-dried microcapsules in comparison with spray-dried microcapsules. Omega-3 fatty oil improved significantly (p˂0.05) the viability of probiotic bacteria during 60 days storage in ambient temperature and gastrointestinal conditions. The size of L. acidophilius containing microcapsules and co-microcapsules (SPI-P-O-GA) were 1.19±0.19 and 4.42±0.14 µm, respectively.

کلیدواژه‌ها English

Microencapsulation
Lactobacillus acidophilus
Omega-3 rich oil
Arabic gum
Soy protein isolate
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