بررسی خصوصیات فیزیکوشیمیایی، میکروبی و حسی دوغ چویل حاوی نانوکپسول‌های Lactobacillus rhamnosus ریزپوشانی شده با صمغ فارسی و پروتئین ایزوله آب‌پنیر

نویسندگان
1 گروه صنایع غذایی، مرکز تحقیقات و آموزش کشاورزی فارس، سازمان تحقیقات، آموزش و ترویج کشاورزی، شیراز، فارس
2 گروه علوم صنایع غذایی، مرکز تحقیقات و آموزش کشاورزی فارس، سازمان تحقیقات، آموزش و ترویج کشاورزی، شیراز، فارس
3 موسسه آموزش و ترویج کشاورزی، سازمان تحقیقات و آموزش جهاد کشاورزی، تهران، ایران
چکیده
دوغ یکی از فرآورده‌های لبنی تخمیری است و دوغ پروبیوتیک به دلیل حضور پروبیوتیک‌ها، خواص سلامتی بخش ویژه‌ای دارد. همچنین اضافه کردن گیاهان بومی-دارویی من‌جمله چویل به این محصول، می­تواند آن را جذاب‌تر نماید. ولی از آنجایی که ماندگاری باکتری پروبیوتیک در دوغ طویل مدت نیست. لذا این پژوهش به‌منظور افزایش مدت ماندگاری Lactobacillus rhamnosus در دوغ به‌وسیله تکنیک نانوریزپوشانی با صمغ فارسی و پروتیین ایزوله آب‌پنیر انجام شد. آزمایش‌های اندازه‌گیری قطر ذرات و عکس‌برداری توسط میکروسکوپ الکترونی روبشی بر روی دانک‌ها صورت پذیرفت. در مرحله بعد سه نمونه دوغ واجد باکتری Lactobacillus rhamnosus آزاد، فرم نانوریزپوشانده آن و نمونه شاهد تولید گردید. برخی ویژگی‌‌های شامل pH، اسیدیته، ارزیابی حسی شامل رنگ، طعم، قوام و پذیرش کلی همچنین ماندگاری باکتری پروبیوتیکی تحت شرایط معده‌ای روده‌ای و نگهداری در یخچال مورد سنجش قرار گرفت. نتایج نشان داد که دانک‌ها دارای اندازه 98/246 تا 2/356 نانومتر بودند. میزان بازده ریزپوشانی دانک 6/87 % بوده و تصاویر میکروسکوپی نشان داد که باکتری به‌خوبی پوشانده شده اند. در پایان زمان نگهداری کاهش pH (41/ 3 pH=) و افزایش اسیدیته (D° 3/97) در نمونه حاوی دانک بود. شمارش باکتری‌های آزاد و دانک نیز نشان داد که ماندگاری دانک‌ها بیشتر از باکتری آزاد در دوغ بوده و در روز بیست و یکم محصول واجد شرایط پروبیوتیکی بوده است. همچنین ماندگاری دانک در شرایط مشابه معده روده‌ای log CFU/ml 33/3 بود. ارزیابی مؤلفه‌های حسی نیز نشان داد که نمونه حاوی دانک از کمترین میزان امتیاز ارزیابان در تمام مؤلفه‌های حسی به ‌غیر از بافت بود؛ بنابراین به‌عنوان نتیجه‌گیری، می‌توان اظهار نمود که دوغ حاوی نمونه دانک، می‌تواند واجد شرایط محصول پروبیوتیک در طول 21 روز نگهداری باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigating of physicochemical, microbial and sensory properties of Chavil yogurt drink containing Lactobacillus rhamnosus nanoencapsulated with Persian gum and whey protein isolate

نویسندگان English

Seyed Saeed Sekhavatizadeh 1
Farahnaz Ahmadizadegan 1
Hamidreza Mahmoudianfard 2
Mohsen Abedi 3
1 Food Science and Technology Dep, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran
2 Food Science and Technology Dep, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran
3 Education and Extension Institute, Agrecultural Research, Education and Extension Organization (AREEO), Tehran, Iran
چکیده English

Yogurt drink is one of the fermented dairy products. Probiotic yogurt drink has special health properties due to the presence of probiotics. Also, adding herbal-medicinal plants including chavil to this product can make it more attractive. However, the shelf life of probiotic bacteria in yogurt drink is not very long. This research was therefore carried out to increase the shelf life of Lactobacillus rhamnosus in yogurt drink by nanoencapsulation technique with Persian gum and whey protein isolate. Particle size and SEM was used for determination nanoencapsulated bacteria (bead) characteristics. In this regard, three samples of yogurt drink containing free Lactobacillus rhamnosus, its bead and the control were produced. Some characteristics including pH, acidity, sensory including color, taste, consistency and overall acceptability of yogurt drink were measured as well as the shelf life of probiotic bacteria under gastrointestinal conditions and storage in the refrigerator. The results showed that the beads had a size from 246.98 to 356.2 nm. The efficiency of nanoencapsulation was 87.2%, and the SEM images showed that the bacteria were covered well. At the end of the storage time, the decrease in pH (3.41) and increase in acidity (97.3 °D) of the sample containing beads was highest. The counting of free and beads also showed that the shelf life of bead was greater than free bacteria in yogurt drink. In the 21st day of storage, the product was eligible for probiotics. Moreover, the bead survival in simulation gasterointestinal condition was 3.33 log cfu/ml. The evaluation of the sensory parameters also showed that the sample containing bead had the lowest score among the panellist in all the sensory components except the texture. In conclusion, it can be stated that the yogurt drink containing the bead sample can qualify as a probiotic product during 21 days of storage time.

کلیدواژه‌ها English

Probiotic
Chavil
Yogurt drink
Lactobacillus rhamnosus
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