تأثیر اسانس‌ های ریزدرون پوشانی شده بولاغ اوتی وحشی (Nasturtium officinale L.) و شوید (Anethum graveolens L.) بر خصوصیات فیزیکوشیمیایی، میکروبی، رئولوژیکی و ارزیابی حسی دوغ پروبیوتیک

نویسندگان
محمدسامی اصولی زاده نوبری 1
سیده شیما یوسفی 2
وریا ویسانی 2
1 گروه علوم و مهندسی صنایع غذایی واحد علوم و تحقیقات، دانشگاه آزاد اسلامی تهران.ایران.
2 دانشکده علوم کشاورزی و صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران. ایران
10.52547/fsct.19.124.113
چکیده
در مرحله اول مطالعه حاضر ترکیبات موجود در اسانس شوید (Anethum graveolens) و بولاغ اوتی وحشی (Nasturtium officinale) تهیه شده با استفاده از کلونجر، توسط دستگاه GC-Mass مورد بررسی قرار گرفت. حداقل غلظت بازدارندگی رشد، حداقل غلظت کشندگ باکتری و فعالیت آنتی­اکسیدانی اسانس­های مورد نظر در غلظت­های mg/L350، 400، 500، 600 و 650 در مدت 60 روز جهت شناسایی بهتر اسانس­های مورد نظر ارزیابی شد. سپس به روش هم­رسوبی و با استفاده از مالتودکسترین اسانس­های شوید و بولاغ اوتی در غلظت­های ذکر شده کپسوله شده و ویژگی­های توزیع اندازه ذرات و ریخت شناسی مورد بررسی قرار گرفت. در نهایت برای دست­یابی به غلظت بهینه اسانس­های مورد نظر در جهت حفظ بیشتر جمعیت پروبیوتیک بیفیدوباکتریوم لاکتیس، میزان زنده مانی این باکتری در دوغ طی مدت 21 روز مورد ارزیابی قرار گرفت. در مرحله دوم مطالعه، پس از تعیین غلظت بهینه در جهت بررسی تأثیر افزودن اسانس به محصول میزان ماده خشک، pH، اسیدیته، میزان دوفاز شدن، رئولوژی و ارزیابی حسی اندازه­گیری شد. نتایج نشان داد اسانس­های مورد استفاده دارای محتوا ترپنی و فنلی بالایی بوده که سبب بروز فعالیت آنتی اکسیدانی و ضد میکروبی مناسبی شدند. میزان ویسکوزیته، ضریب قوام و اسیدیته در محصول نهایی افزایش و میزان pH و دوفاز شدن محصول به طور معنی­دار کاهش یافت. با توجه به نتایج ارزیابی حسی و عدم ایجاد تأثیر منفی مبنی بر افزودن اسانس­های مورد مطالعه در غلظت­های mg/L400 و mg/L500 به ترتیب برای اسانس شوید و بولاغ اوتی وحشی بر محصول دوغ، امکان تولید صنعتی آن قابل بررسی است.
کلیدواژه‌ها
اسانس
کپسولاسیون
دوغ
فعالیت آنتی‌اکسیدانی
پروبیوتیک

موضوعات

عنوان مقاله English

Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh

نویسندگان English

Mohammad Sami Osuli Zadeh Noubari 1
Shima Yousefi 2
Weria Weisany 2
1 Department of Food Science and Technology Science and Research Branch, Islamic Azad University Tehran, Iran
2 Department of Agriculture and Food Science, Islamic Azad University, Science and Research Branch, Tehran, Iran.
چکیده English

In the first step of this study, Anethum graveolens and Nasturtium officinale essential oils prepared with Clevenger apparatus and then, essential oils ingredients evaluated by GC-Mass. Minimum Inhibitory (MIC) and Minimum Bactericidal Concentration (MBC) and antioxidant activity of essential oils were evaluated at concentrations of 350, 400, 500, 600 and 650 mg/L during 60 days. Then, encapsulated essential oils of A. graveolens and N. officinale in the mentioned concentrations by maltodextrin and coacervation methods to evaluate morphology and particle size distribution. Finally, to achieve the optimal concentration of essential oils in order to further preserve the probiotic population of Bifidobacterium lactis, the viability of this bacterium in doogh was evaluated for 21 days. In the second step of the study, the effect of adding essential oils on optimal concentration to the product investigated according to dry matter content, pH, acidity, serum separation rate, rheology and sensory evaluation. The results showed the essential oils have high terpene and phenolic content, which caused proper antioxidant and antimicrobial activity. The viscosity, consistency and acidity of the final product increased on the other hand, pH and serum separation rate decreased significantly. Considering the results of sensory evaluation and lack of any negative effects at optilam concentrations of 400 mg/L and 500 mg/L for A. graveolens and N. officinale essential oils, respectively, the possibility of its industrial application can be examined.

کلیدواژه‌ها English

Essential oils
Encapsulation
Doogh
Antioxidant activity
probiotics
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