بررسی تولید شیر موکای فراسودمند حاوی باکتری لاکتوباسیلوس رامنوسوس (GG) انکپسوله شده

نویسندگان
هانیه نیلفروش زاده 1
مهشید جهادی 2
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
10.22034/FSCT.21.149.1
چکیده
تولید فرآورد­ه­های لبنی حاوی باکتری های پروبیوتیک با ویژگی­های ارزشمند تغذیه­ای امروزه، از موضوعات مهم صنعت غذا می­باشد. هدف از این پژوهش بررسی بقای باکتری پروبیوتیک لاکتوباسیلوس رامنوسوس (GG) به فرم آزاد و انکپسوله شده در شیر موکا و تاثیر آنها بر ویژگی های شیر طی 21 روز نگهداری در دمای 4 درجه سانتی­گراد می­باشد. برای انکپسولاسیون لاکتوباسیلوس رامنوسوس (GG) به روش اکستروژن از سدیم آلژینات، سدیم آلژینات-پروتئین آب پنیر و سدیم آلژینات-اینولین استفاده شد. مواد حامل مورد استفاده جهت انکپسولاسیون، تاثیر معناداری بر راندمان انکپسولاسیون نداشتند و همه­ی حامل­ها راندمان کپسولاسیون حدود 90 درصد را فراهم کردند. طبق یک الگوی مشابه در طول مدت نگهداری به طور معناداری pH همه نمونه­های شیر موکا افزایش یافت، اما تغییرات pH در شیر موکا حاوی لاکتوباسیلوس رامنوسوس در فرم آزاد بیشتر بود (05/0 p<). قدرت مهار رادیکال آزاد DPPH و میزان محتوای فنول کل در شیر موکا حاوی لاکتوباسیلوس رامنوسوس(GG) انکپسوله شده و آزاد بیشتر از شاهد بود. همچنین میزان زنده‌مانی لاکتوباسیلوس رامنوسوس (GG) انکپسوله شده به طور معناداری بیشتر از زنده مانی لاکتوباسیلوس رامنوسوس(GG) در فرم آزاد در شیر موکا طی 21 روز نگهداری در دمای °C 4 بود (05/0 p<). انکپسولاسیون به طور معناداری مطلوبیت بافت شیر موکا حاوی لاکتوباسیلوس رامنوسوس(GG) انکپسوله شده را کاهش داد (05/0 p<) اما بر سایر ویژگی­های حسی تاثیری معناداری نداشت.
کلیدواژه‌ها
پروبیوتیک
لاکتوباسیلوس رامنوسوس (GG)
کپسول پوشانی
شیرموکا

موضوعات

عنوان مقاله English

Investigating the production of mocha milk containing encapsulated Lactobacillus rhamnosus (GG) as a useful product

نویسندگان English

Hanieh Nilforooshzadeh 1
Mahshid Jahadi 2
1 MSc. Student, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Isfahan Branch (Khorasgan), Islamic Azad University, Isfahan, Iran
2 Associate professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Isfahan Branch (Khorasgan), Islamic Azad University, Isfahan, Iran
چکیده English

The production of dairy products containing probiotic bacteria with valuable nutritional properties is one of the most important issues in the food industry. The purpose of this research is to investigate the survival of Lactobacillus rhamnosus (GG) probiotic bacteria in free and encapsulated form in mocha milk and their effect on milk characteristics during 21 days of storage at 4 °C. Sodium alginate, sodium alginate-whey protein and sodium alginate-inulin were used for encapsulating Lactobacillus rhamnosus (GG) by extrusion method. The carrier materials used for encapsulation did not have a significant effect on the efficiency of the encapsulation and all the carriers provided more than 90% encapsulation efficiency. According to a similar pattern, the pH of all mocha milk samples significantly increased and acidity decreased during the storage period, but the changes in pH and acidity were higher in mocha milk containing free Lactobacillus rhamnosus (p<0.05). DPPH free radical inhibition power and total phenol content in mocha milk containing Lactobacillus rhamnosus (GG) coated and free capsules were higher than control. Therefore, the addition of probiotic bacteria led to the improvement of the performance of mocha milk containing Lactobacillus rhamnosus (GG) coated and released capsules. Also, the survival rate of encapsulated Lactobacillus rhamnosus (GG) was significantly higher compared to free Lactobacillus rhamnosus (GG) (p<0.05). The coated capsule significantly reduced the desirability of mocha milk tissue containing Lactobacillus rhamnosus (GG) coated capsule (p<0.05), but it had no effect on other sensory characteristics.

کلیدواژه‌ها English

Encapsulation
Lactobacillus rhamnosus
Mocha milk
Probiotic
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