بررسی اثر عصاره چای سبز بر زنده‌مانی پروبیوتیک در نوشیدنی پیناکولادا بر پایه آب پنیر تحت شرایط شبیه‌سازی شده معده و روده

نویسندگان
بهاره دهقان 1
رضا اسماعیل زاده کناری 2
زینب رفتنی امیری 2
1 دانشجوی دکتری گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 استاد گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.52547/fsct.19.122.115
چکیده
در این پژوهش اثر افزودن عصاره چای سبز (به مقدار 10%) بر روی ویژگی­های فیزیکوشیمیایی، حسی، میکروبی و زنده­مانی باکتری­های پروبیوتیک در نوشیدنی پیناکولادا بر پایه آب­پنیر مورد بررسی قرار گرفت. نتایج نشان داد که در نتیجه افزودن عصاره چای سبز، خواص فیزیکوشیمیایی از جمله pH، بریکس، ماده خشک و مقدار پروتئین نوشیدنی تغییر معنی­داری نداشت ولی میزان کدورت نوشیدنی در مقایسه با نمونه کنترل (بدون چای سبز) افزایش یافت. نتایج ارزیابی میکروبی نشان داد که نمونه حاوی عصاره چای سبز نسبت به نمونه کنترل، فاقد آلودگی میکروبی بود که نشان از خاصیت ضد میکروبی عصاره چای سبز می­باشد. اگرچه CFU/ml 2 کپک در نمونه کنترل مشاهده گردید ولی این مقدار کمتر از حد استاندارد بوده و قابلیت مصرف دارد. باکتری پروبیوتیک لاکتوباسیلوس اسیدوفیلوس برخلاف بیفیدوباکتریوم بیفیدوم در نوشیدنی رشد نکرد. همچنین زنده­مانی باکتری بیفیدوباکتریوم در طی نگهداری 28 روزه در یخچال و طی عبور از شرایط معده و روده روند کاهشی داشت که این کاهش در نوشیدنی حاوی عصاره چای سبز بیشتر از نمونه کنترل بود. با این حال تا روز 21 ام قابلیت زنده­مانی میکروارگانیسم­ها در نوشیدنی حاوی عصاره چای سبز در حد توصیه شده مطابق استاندارد ملی ایران (CFU/ml 106) حفظ شده بود. می­توان از غلظت مناسبی از عصاره چای سبز در تولید نوشیدنی پروبیوتیک پیناکولادا برپایه آب­پنیر به عنوان یک نوشیدنی فراسودمند جدید استفاده کرد.
کلیدواژه‌ها
نوشیدنی بر پایه آب‌پنیر
آب‌میوه آناناس و نارگیل
عصاره چای سبز
باکتری‌های پروبیوتیک

موضوعات

عنوان مقاله English

Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions

نویسندگان English

BAHAREH DEHGHAN 1
reza Esmaeilzadeh kenari 2
Zeynab Raftani Amiri 2
1 PhD student of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
2 Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
چکیده English

In this study, the effect of adding green tea extract (10%) on physicochemical, sensory, microbial and viability characteristics of probiotic bacteria in Pinacolada drink based on whey was investigated. The results showed that as a result of adding green tea extract, physicochemical properties such as pH, brix, dry matter and protein content of the drink did not change significantly, but the turbidity of the drink increased compared to the control sample (without green tea). The results of microbial evaluation showed that the sample containing green tea extract was free of microbial contamination compared to the control sample, which indicates the antimicrobial properties of green tea extract. Although CFU / ml 2 mold was observed in the control sample, but this amount is less than the standard and can be consumed. Unlike Bifidobacterium bifidum, the probiotic bacterium Lactobacillus acidophilus did not grow in beverages. Also, the survival of Bifidobacterium bacteria during 28 days of refrigeration and passing through stomach and intestinal conditions had a decreasing trend, which was more in the drink containing green tea extract than the control sample. However, until the 21st day, the viability of microorganisms in beverages containing green tea extract was maintained at the recommended level according to the Iranian National Standard (106 CFU / ml). An appropriate concentration of green tea extract can be used in the production of pinacolada probiotic drink based on whey as a new useful beverage.






کلیدواژه‌ها English

Cheese-based beverage
pineapple and coconut juice
Green tea extract
probiotic bacteria
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