درون ‌پوشانی دولایه لاکتوباسیلوس اسیدوفیلوس به روش‌ های امولسیون و خشک‌ کردن پاششی: بررسی ویژگی‌ها و زنده‌ مانی ریزپوشینه‌ ها در شرایط شبیه‌ سازی شده معده

نویسندگان
حدیث ناصری فیروزوند 1
علی رضا بصیری 2
انوشه شریفان 1
1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران
2 گروه صنایع غذایی و تبدیلی، پژوهشکده فناوری های شیمیایی، سازمان پژوهش‌های علمی و صنعتی ایران
10.52547/fsct.18.121.19
چکیده
با افزایش سطح آگاهی جامعه، تقاضا برای مصرف غذاهای فراسودمند افزایش یافته ­است. مقاومت پایین باکتری‏های پروبیوتیک در برابر شرایط نامساعد محیطی از مهم‏ترین عوامل محدودکننده تولید و گسترش فرآورده‏ های پروبیوتیک به شمار می ‏آید. درون ‏پوشانی با محصورکردن سلول‏های پروبیوتیک می‏ تواند منجر به افزایش پایداری در برابر عوامل محدودکننده از جمله شرایط اسیدی معده گردد. در این پژوهش، کارایی درون‏ پوشانی دولایه با آلژینات‏ سدیم و کیتوزان به دو روش خشک ‏کردن پاششی و امولسیون بر پایداری لاکتوباسیلوس اسیدوفیلوس در برابر شرایط شبیه ‏سازی شده معده (2=pH) طی زمان­های 60،30،0 ،90 و120 دقیقه بررسی گردید. اندازه ریزپوشینه ‏ها توسط پارتیکل ‏سایزآنالایزر و شکل ظاهری آنان با استفاده از میکروسکوپ الکترونی (SEM) تعیین گردیدند. منحنی رشد بدست­آمده نشان­ داد که باکتری‏ها 40 تا 42 ساعت پس از تلقیح وارد فاز ثابت رشد می‏شوند. ابعاد ریزپوشینه ‏های حاصل از روش امولسیون به طور معنی‏ داری (05/0p≤) کمتر از روش خشک‏ کردن پاششی بود. شکل ظاهری ریزپوشینه ‏ها کروی تا بیضی بود که نمونه ­های حاصل از روش خشک‏ کردن پاششی دارای سطحی چروکیده بودند. بیشترین زنده‏ مانی را نمونه ­های درون‏ پوشانی شده به روش امولسیون با کاهش 9/1 سیکل لگاریتمی و پس از آن باکتری­های درون‏پوشانی شده به روش خشک‏ کردن پاششی با کاهش 4/2 سیکل لگاریتمی نشان دادند. کمترین میزان زنده‏ مانی مربوط به نمونه شاهد (باکتری­های آزاد) با کاهش 83/3 سیکل لگاریتمی بود. درون‏ پوشانی باکتری‏های پروبیوتیک لاکتوباسیلوس اسیدوفیلوس به روش امولسیون با ایجاد پایداری مناسب در برابر شرایط شبیه ‏سازی شده معده، روشی مناسب جهت دستیابی به فرآورده‏های پروبیوتیک غنی‏شده با این باکتری می‏باشد.
کلیدواژه‌ها
لاکتوباسیلوس اسیدوفیلوس
درون‌پوشانی دولایه
امولسیون
خشک‌کردن پاششی

موضوعات

عنوان مقاله English

Double layer encapsulation of Lactobacillus acidophilus by Emulsion and spray-drying Techniques: Study of characteristics and survival of microcapsules under simulated gastrointestinal conditions

نویسندگان English

Hadis Naseri Firouzmand 1
علیرضا Basiri 2
Anushe Sharifan 1
1 Department of Food Science and Technology, Islamic Azad University, Science and Research Branch
2 Department of Food Technology and processing, Institute of Chemical Technologies, Iranian Research Organization for Science and Technology
چکیده English

With increasing public awareness, the demand for healthy foods has increased. Low resistance of probiotic bacteria against adverse environmental conditions is one of the most important factors limiting the production and development of probiotic products. Encapsulation by enclosing probiotic cells can increase stability against limiting factors such as gastric acidity. In this study, the efficiency of double layer encapsulation with sodium alginate and chitosan by spray drying and emulsion methods on the stability of Lactobacillus acidophilus under simulated gastric conditions (pH=2) during 0, 30, 60, 90 and 120 minutes were examined. The size of the microcapsules was determined by the particle size analyzer and their morphology using a scanning electron microscope (SEM). The obtained growth curve showed that the bacteria enter a stationary growth phase 40 to 42 hours after inoculation. The size of the microcapsules obtained from the emulsion method were significantly (p≤ 0.05) smaller than the spray drying method. The morphology of the microcapsules was spherical to oval, and the samples obtained from the spray drying method had a shrinked surface. The highest survival was shown by emulsion encapsulated samples with a decrease of 1.9 logarithmic cycles, followed by spray dried encapsulated bacteria with a reduction of 2.4 logarithmic cycles. The lowest survival rate was related to the control sample (free bacteria) with a decrease of 3.83 logarithmic cycles. Encapsulation of Lactobacillus acidophilus probiotic bacteria by the emulsion technique by creating appropriate stability under simulated gastric conditions is a suitable method to obtain probiotic products enriched with this bacterium.

کلیدواژه‌ها English

Lactobacillus acidophilus
Double layer encapsulation
Emulsion
Spray drying
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