افزایش عمر نگهداری جوانه گندم پروبیوتیک حاوی باسیلوس بادیوس به کمک صمغ زانتان به روش انکپسولاسیون از نوع خشک کن انجمادی

نویسندگان
عسل کدخدایی 1
محمد گلی 1
محدثه رمضانی 2
1 گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان،) دانشگاه آزاد اسلامی، اصفهان، ایران
2 بانک میکروارگانیسم ها، مرکز ملی ذخایر ژنتیکی و زیستی ایران، جهاد دانشگاهی، تهران، ایران
10.22034/FSCT.19.134.119
چکیده
جوانه گندم محصول جانبی آسیاب گندم با مواد مغذی بالا است، اما به دلیل فعالیت شدید لیپاز و لیپوکسی­ژناز، ماندگاری کوتاهی داشته و مصرف بهینه بسیار محدودی دارد. از این­رو، در پژوهش حاضر، جهت افزایش عمر نگهداری جوانه گندم پروبیوتیک حاوی باسیلوس بادیوس از روش انکپسولاسیون از نوع خشک کن انجمادی استفاده شد و تاثیر استفاده از صمغ زانتان : مالتوکسترین در نسبت­های مختلف 3/0 : 1 ، 1/0 : 1 و 03/0 : 1 به عنوان دیواره کپسول­ها بر خواص آنتی­اکسیدانی و ویژگی­های فیزیکوشیمیایی جوانه گندم پروبیوتیک طی 360 روز نگهداری، بررسی شد. سه تیمار شاهد، حاوی همان نسبت­های صمغ­های استفاده شده برای تیمارها، بدون باکتری پروبیوتیک نیز تهیه گردید. جهت مقایسات بهتر و اثر تیمارهای اعمال شده، یک نمونه جوانه گندم خالص نیز در روز اول، صدو هشتاد و سیصدو شصتم همراه با نمونه­های کپسوله شده مورد بررسی و آزمون قرار گرفت. آزمون­ها در قالب طرح کاملا تصادفی انجام شد و تیمارها با استفاده از نرم افزار اس پی اس اس و مقایسه میانگین‌‌ها با آزمون چند دامنه‌ای دانکن در سطح اطمینان 99 درصد ارزیابی شدند. نتایج این تحقیق نشان داد که کاربرد صمغ زانتان و مالتودکسترین بعنوان مواد دیواره، سبب بهبود ویژگی­های آنتی اکسیدانی در جوانه گندم کپسوله شده گردید. استفاده از باکتری باسیلوس بادیوس به عنوان پروبیوتیک، باعث کاهش معنی­دار شاخص­های اکسایشی در جوانه گندم شد (01/0>P). باکتری باسیلوس بادیوس بعنوان پروبیوتیکی قوی می­تواند بر افزایش زمان نگهداری جوانه گندم کپسول شده تاثیرگذار باشد. همچنین صمغ زانتان به عنوان ماده­ای مناسب جهت انکپسولاسیون جوانه گندم جهت افزایش ماندگاری پیشنهاد می­شود.
کلیدواژه‌ها
خواص آنتی اکسیدانی
خشک کن انجمادی
باسیلوس بادیوس
جوانه گندم پروبیوتیک
افزایش ماندگاری

موضوعات

عنوان مقاله English

Prolonging the Shelf-life of Probiotic Wheat Germ Containing Bacillus badius with Xanthan Gum by Freeze-Dried Encapsulation Method

نویسندگان English

Asal Kadkhodaei 1
Mohammad Goli 1
Mohaddaseh Ramezani 2
1 Department of Food Science & Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2 Microorganisms Bank, Iranian Biological Resource Centre (IBRC), ACECR, Tehran, Iran
چکیده English

Wheat germ is a high-nutrient byproduct of wheat milling, however it has a short shelf life and extremely restricted ideal intake due to the intensive activities of lipase and lipoxygenase. In order to increase the storage life of probiotic wheat germ containing Bacillus badius, the freeze drying method was used in this study, and the effect of using xanthan gum: maltoxtrin in different ratios of 0.3:1, 0.1:1, and 0.03:1 as the capsule wall on antioxidant properties and physicochemical characteristics of probiotic wheat germ during 360 days of storage was investigated. Three control treatments were also produced without probiotic bacteria and had the same quantities of gums as the treatments. A pure wheat germ sample was also analyzed on the first day, 180 and 360, along with the encapsulated samples, for better comparisons and the influence of applied treatments. The experiments used a completely random design, and the treatments were analyzed using SPSS software and comparing the averages using Duncan's multi-range test at the 99% confidence level. The use of xanthan gum and maltodextrin as wall materials increased the antioxidant qualities in encapsulated wheat germ, according to the findings of this study. The introduction of Bacillus badius bacteria as a probiotic resulted in a substantial decrease in oxidation indices in wheat germ (P<0.01). In general, it can be stated that Bacillus badius bacteria, as a powerful probiotic, can extend the storage time of encapsulated wheat germ. Furthermore, xanthan gum is proposed as a good material for wheat germ encapsulation to enhance shelf life.

کلیدواژه‌ها English

Antioxidant properties
freeze dryer
bacillus badius
probiotic wheat germ
increased shelf life
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