اثر ریزپوشانی بر زنده مانی پروبیوتیک ها طی فرآیندهای چاپ سه بعدی و پخت خمیر کوکی بر پایه ضایعات قنادی

نویسندگان
مهسا صیادی 1
زینب ابراهیم زاده موسوی 2
سید هادی رضوی 3
1 کارشناسی ارشد صنایع غذایی، گرایش زیست فناوری، دانشکده کشاورزی و منابع طبیعی، دانشگاه تهران
2 استادیار گروه صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه تهران
3 استاد گروه صنایه عذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه تهران
10.22034/FSCT.20.136.186
چکیده
زنده مانی پروبیوتیک‌ها طی فرایند تولید محصولات غذایی با چالش‌های مختلفی رو به رو می یاشد. یکی از فرایندهای نوظهور تولید محصولات غذایی استفاده از چاپ سه‌بعدی بوده که تا کنون اثر این فرایند بر زندمانی پروبیوتیک ها چندان مورد مطالعه قرار نگرفته است. در این پژوهش اثر ریزپوشانی بر زنده مانی سلول ها طی فرایند چاپ سه بعدی و پخت کوکی (بر پایه ضایعات حاصل از فراورده های قنادی) بر زنده مانی سلول ها مورد بررسی قرار گرفت. ابتدا شرایط تولید دانک نیز با تغییر درصد محلول های آلژینات سدیم و کلسیم کلرید بهینه سازی گردید. سپس، اثر ریزپوشانی با درصد های مختلف دانک (10،5،0%) بر سفتی بافت خمیر به عنوان فاکتور مهم در چاپ پذیری خمیر نیز بررسی شد . در نهایت میزان زنده مانی سلول ها طی فرایند چاپ و پخت (دمای C ° 150 و C ° 180 به مدت 10 دقیقه) مورد ارزیابی قرار گرفت. نتایج تصاویر تهیه شده نشان داد که با افزایش غلظت محلول سدیم آلژینات و کلسیم کلرید یکنواختی و کرویت دانک ها افزایش می یابد. کارایی درونپوشانی دانک بر پایه آلژینات در این روش بکار 41/89% بود. بهینه درصد دانک جهت برخورداری از ویژگی مطلوب چاپ پذیری خمیر و کوکی پخته شده 5% (وزنی-وزنی) گزارش شد. ریزپوشانی باعث افزایش درصد زنده‌مانی پروبیوتیک ها طی چاپ سه بعدی و پخت گردید. بدین صورت که درصد زنده مانی پروبیوتیک های ریزپوشانی شده (T2) بعد از چاپ سه بعدی و پخت (دمای C ° 150 ) به ترتیب 86/96% و 58/62% بود. این در حالیست که درصد زنده مانی برای نمونه حاوی سلول های آزاد (T1) به ترتیب برابر با 77/60% و 05/43% اعلام شد. با این وجود هیچ سلول زنده پروبیوتیک در هر دوی شرایط آزاد و درون پوشانی در دمای دمای C ° 180 مشاهده نشد.
کلیدواژه‌ها
پروبیوتیک
کوکی
ریزپوشانی
زنده‌مانی
چاپ سه بعدی

موضوعات

عنوان مقاله English

Effect of microencapsulation on probiotic viability in 3D printed cookies based on confectionary's waste

نویسندگان English

mahsa sayadi 1
Zeinab Ebrahimzadeh Mousavi 2
seyed hadi razavi 3
1 Master of Food Industry, Biotechnology, College of Agriculture & Natural Resources, University of Tehran
2 associate professor of Department of Food Science and Technology, College of Agriculture & Natural Resources, University of Tehran
3 professor of Department of Food Science and Technology, College of Agriculture & Natural Resources, University of Tehran
چکیده English

The survival of probiotics in food products face various challenges during the production process. One of the emerging processes in the production of food products is 3D printing. The effect of this process on the viability of probiotics has not been studied so far. In this research, the effect of micro-encapsulation on cell viability during the process of 3D printing and cookie baking (based on waste from confectionery products) was investigated. First, the conditions for the production of micro-capsules were optimized by modulating the percentage of sodium alginate and calcium chloride solutions. Then, the effect of micro-encapsulation with different concentrations of micro-capsules (10, 5, 0% w/w) on the firmness of the dough texture was also investigated as an important factor in the printability of the dough. Finally, the cell viability was evaluated during the printing and baking process (150°C and 180°C for 10 minutes). The results of the microscopic images showed that with the increase in the concentration of sodium alginate and calcium chloride solution, the uniformity and sphericity of the micro-capsule increases. The efficiency of alginate-based micro-encapsulation in this method was 89.41%. The optimal concentration of micro-capsules in order to have the desired printability of baked dough, was reported as 5% w/w. Microencapsulation increased the survival rate of probiotics during 3D printing and baking. The survival percentage of microencapsulated probiotics (T2) after 3D printing and baking (150°C temperature) was 96.86% and 62.58%, respectively. Meanwhile, the survival percentage for the sample containing free cells (T1) was reported 60.77% and 43.05%, respectively. However, no viable probiotic cells were observed in both free and encapsulated cells conditions at 180°C.

کلیدواژه‌ها English

probiotics
Cookies
Microencapsulation
Survival
3D printing
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