بررسی اثر افزودن عصاره مالت بر ویژگی های فیزیکوشیمیایی و حسی آب سیب پروبیوتیک حاوی Lactobacillus plantarum

نویسندگان
زهرا قاسملو 1
دینا شهرام پور 2
مرتضی خمیری 3
الهام اسدپور 4
1 گروه علوم و صنایع غذایی، موسسه آموزش عالی بهاران، گرگان، ایران
2 گروه ایمنی و کنترل کیفیت موادغذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
3 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
4 گروه علوم و صنایع غذایی، موسسه آموزش عالی بهاران، گرگان، ایران.
10.22034/FSCT.19.126.321
چکیده
در این پژوهش تاثیر افزودن درصدهای مختلف عصاره مالت (6، 5/4، 3، 5/1 درصدv/v ) به آب سیب بر زنده­مانی باکتری­ پروبیوتیکLactobacillus plantarum در طول یک ماه نگهداری در دمای 4 درجه سلسیوس مورد بررسی قرار گرفت. علاوه بر این جهت ارزیابی خصوصیات فیزیکوشیمیایی و حسی آب سیب پروبیوتیک، آزمون­های اندازه­گیری pH، اسیدیته، بریکس، قند کل، ارزیابی حسی انجام شد. نتایج نشان داد که با افزایش غلظت عصاره مالت در آب سیب میزان اسیدیته، بریکس، قند کل افزایش و pH کاهش یافت. به علاوه بیشترین اسیدیته و کمترین pH به نمونه آب سیب حاوی 6 درصد (v/v) عصاره مالت تعلق داشت. همچنین افزودن عصاره مالت منجر به بهبود زنده­مانی و افزایش جمعیت باکتری پروبیوتیک در نمونه­های آب سیب نسبت به نمونه کنترل گردید. همچنین بین جمعیت باکتری­ پروبیوتیک L. plantarum در نمونه­های آب سیب حاوی عصاره مالت تفاوت معناداری در پایان دوره نگهداری سرد مشاهده نشد) 05/0 < ( p. در آزمون ارزیابی حسی بالاترین امتیاز پذیرش کلی نیز توسط ارزیابان به ترتیب به نمونه­های آب سیب حاوی 5/1 و3 درصد عصاره مالت اختصاص یافت. با توجه به نتایج حاصل از افزودن عصاره مالت بر ویژگی­های آب سیب پروبیوتیک، آب­میوه تولیدی در این پژوهش می­تواند جایگزین مناسبی برای آب میوه موجود در بازار با خواص فراسودمند باشد.
کلیدواژه‌ها
آب سیب
عصاره مالت
Lactobacillus plantarum
پروبیوتیک

موضوعات

عنوان مقاله English

Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum

نویسندگان English

Zahra Ghasemlou 1
Dina shahrampour 2
Morteza Khomeiri 3
Elham Asadpour 4
1 Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Iran.
2 Department of food safety and quality control, research institute of food science and technology
3 Department of food science and technology, Gorgan University of agricultural sciences and natural resources, Gorgan, Iran.
4 Department of Food Science and Technology, Baharan higher education Institute, Gorgan, Iran
چکیده English

In this study, the effect of adding different percentages of malt extract (1.5, 3, 4.5, 6 % v/v) to apple juice on the survival of the probiotic bacterium Lactobacillus plantarum during four weeks of storage at 4 ° C was investigated. In addition, in order to evaluate the physicochemical and sensory properties of the produced juices, pH, acidity, brix, total sugar and sensory evaluation tests were performed. The results showed that with increasing the concentration of malt extract in apple juice, the amount of acidity, brix, total sugar increased and the pH decreased. In addition, the highest acidity and the lowest pH belonged to the apple juice sample containing 6% (v / v) of malt extract. Also, the addition of malt extract improve survival of probiotic bacterium and increased its population in apple juice samples compared to the control sample. Moreover, no significant difference was observed between the populations of L. plantarum probiotic bacteria in apple juice samples containing malt extract at the end of cold storage. In the sensory evaluation test, the highest overall acceptance score by the panelist members was assigned to apple juice samples containing 1.5 and 3% of malt extract, respectively. According to the results of adding malt extract on the properties of probiotic apple juice, the produced juice in this study can be a good alternative to juices available in the market with functional properties.

کلیدواژه‌ها English

Apple juice
Malt Extract
Lactobacillus plantarum
Probiotic
1. Glatthar, J., Heinisch, J. J., and Senn,T. 2015. Unmalted triticale cultivars as brewing adjuncts: Effect of enzyme .J Inst of Brew. (1):155-170.
2. Tripathi, M. K., & Giri, S. K. 2014. Probiotic functional foods: Survival of probiotics during processing and storage. J Funct Foods. 9, 225-241.
3. Roble, C., Auty, M. A., Brunton, N., Gormley, R. T., & Butler, F. 2010. Evaluation of fresh-cut apple slices enriched with probiotic bacteria. Inno Food Sci Emerg Technol. 11(1), 203-209.
4. Khetarpaul, N., Grewal, R., and Jood, S. 2005. Bakery Science and Cereal Technology. Daya Publishing House. Dehli. 311p.
5. Jaiswal, A.K., and Abu -Ghannam, N. 2013. Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity. Ind Crops Prod. 50: 212-218.
6. Charalampopoulos, D., Pandiella, S.S. Webb, C. 2003. Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. Int J Food Microbiol., 82, 133– 141.
7. Ayaseh, A., Taban, H., & Yari, A. (2017). Production of probiotic carrot juice with using of Lactococcus lactis. Journal of Food Research, 27(4), 183-191.[In Persian]
8. Daliri, S., Khorshidpour, B., Pourahmad, R. (2020). Investigation of the Possibility of Probiotic Juice Production Based on Mixture of Sour Cherry, Cranberry and Apple by Lactobacillus acidofilus and Lactobacillus casei. Journal of Food Technology and Nutrition, 17, 53-66.[In Persian]
9. Ghazavi N, Abedi R. Using Lactobacillus acidophilus in production of probiotic pomegranate juice. FSCT. 2018; 15 (77) :107-99.[In Persian]
10. Mohammadi R, Zabihzadeh M, Delshadian Z, Sarlak Z, Mortazavian A, Hosseini M. Study on the Biochemical and Microbiological Characteristics of Several Probiotic Strains in Non-Alcoholic Beer during Storage Period. Iranian J Nutr Sci Food Technol. 2016; 11 (3) :53-62.[In Persian]
11. Institute of Standards and Industrial Research of Iran. (1393). Fruit juices – Test methods. 2685.
12. Yoon KY, Woodams EE, Hang YD. 2006. Production of probiotic cabbage juice by lactic acid bacteria. Biores Technol. 97: 1427–1430.
13. Wzorek, W., Bonin, S., & Koskowska, J. 2003. Attempt to obtain beverage containing viable lactic acid bacteria and estimation of theirsurvival ability at the selected temperatures. ACTA. 2(2), 47-56.
14. Nualkaekul, S. & Charalampopoulos. D. 2011. Survival of Lactobacillus plantarum in model solutions and fruit juices. Int J Food Microbiol. 146, 111– 117.
15. Hashemiravan M, Yahyaei Soofyani Z, Pourahmad R. 2015. Chemical quality conversion of beverage based on probiotic fermented mixture of malt extract and red fruit juices. IJLSCI. 5(5): 605-611.
16. Rahimabadi, N. Z., Sohrabvandi, S., & Nasiraie, L. R. (2018). Production of synbiotic malt beverage using inulin and different probiotic strains of Lactobacillus bacteria. Iranian Journal of Nutrition Sciences & Food Technology, 13(3), 39-46.[In Persian]
17. Nosrati R, Hashemiravan M, and Talebi M. 2014. Fermentation of vegetables juice by probiotic bacteria. Int J Biosci. 4(3): 171- 180.
18. Ding, W. K. & Shah, N. P. 2008. Survival of Free and Microencapsulated probiotic bacteria in orange and apple juices. Int Food Res J, 219-232.
19. Shah, N. P., Ding, W. K., Fallourd, M. J., & Leyer, G. 2010. Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. J food sci. 75(5), 278-282.
20. Yahyaei Soofyani Z, Hashemiravan M, and Pourahmad R. 2015. Production of beverage based on probiotic fermented mixture of malt extract and red fruit juices. Adv Environ Biol. 9(2): 762-769.
21. Mashayekh S, Hashemiravan M, and Mokhtari, F. D. 2016. Study on Chemical and Sensory Changes of probiotic fermented beverage based on mixture of pineapple, apple and mango juices. Curr Res J Biol Sci. 4(3): 1-5.
22. Alm, L. (1982). Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals. J dairy sci. 65(3), 346-352.
23. Martensson, O., Oste, R. & Holst, O. 2002. The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products. Int Food Res. 35(8), 775-784.
24. Pereira, A. L. F., Maciel, T. C., & Rodrigues, S. 2011. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food res int. 44(5), 1276-1283.
25. Shahrampour, D., khomeiri, M., kashiri, M., Razavi, S. (2021). Evaluation of probiotic characteristics and intraspecific diversity of Lactobacillus plantarum strains isolated from different foods by RAPD-PCR. Journal of Food Microbiology, 8(3), 44-60.