اثر عصاره چای سبز بر زنده مانی لاکتوباسیلوس کازئی و ویژگی های کیفی نوشیدنی پروبیوتیک بر پایه مخلوط آب کرفس، هویج و سیب

نویسندگان
مریم حیدری
Rezvan پوراحمد
مهناز هاشمی روان
گروه صنایع غذایی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
10.22034/FSCT.21.156.125
چکیده
در این تحقیق اثرغلظت های مختلف عصاره چای سبز (0، 5/1 و 5/2 درصد)، بر زنده مانی لاکتوباسیلوس کازئی، فعالیت آنتی اکسیدانی، وحسی نوشیدنی پروبیوتیک بر پایه مخلوط غلظت های مختلف آب کرفس (10، 15 و 20 درصد)، آب سیب (5، 5/7 و 10 درصد) و آب هویج (5، 5/7 و 10 درصد) بررسی شد. 10 تیمار با سه تکرار مورد بررسی قرار گرفت. ویژگی های کیفی نمونه های نوشیدنی پروبیوتیک طی دوره نگهداری (روزهای اول، یازدهم و بیست و یکم) بررسی شد. بر اساس نتایج به دست آمده افزایش درصد چای سبز و همینطور غلظت آب کرفس، هویج و سیب باعث کاهش میزان pH و فعالیت آنتی اکسیدانی (درصد مهار رادیکال DPPH)، همچنین افزایش زنده مانی لاکتوباسیلوس کازئی و خواص ارگانولپتیکی در نوشیدنی پروبیوتیک شد(05/0p<). از طرفی مدت زمان نگهداری باعث کاهش میزانpH و خاصیت آنتی اکسیدانی شد(05/0p<). همچنین زنده مانی لاکتوباسیلوس کازئی طی مدت زمان نگهداری کاهش یافت(05/0p<). تیمارحاوی بیشترین میزان چای سبز(5/2%) و بالاترین غلظت آب کرفس (20%) ، هویج (10%) و سیب (10%) بالاترین کیفیت حسی (مزه، بو، بافت، رنگ، پذیرش کلی) را داشت و جمعیت باکتری پروبیوتیک در این تیمار در روز بیست و یکم بیش از log cfu/g7 بود.
کلیدواژه‌ها
نوشیدنی پروبیوتیک
چای سبز
کرفس
سیب
هویج
لاکتوباسیلوس کازئی

موضوعات

عنوان مقاله English

The effect of green tea extract on the viability of Lactobacillus casei and the qualitative characteristics of a probiotic drink based on a mixture of celery, carrot and apple juice

نویسندگان English

Maryam Heydari
رضوان Pourahmad
Mahnaz Hashemiravan
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Ira
چکیده English

In this research, the effects of different concentrations of green tea extract (0, 1.5, and 2.5 percent) on Lactobacillus casei survival, antioxidant activity, and drinking sensation of probiotics based on a mixture of different concentrations of celery juice (10, 15, and 20 percent), apple juice (5, 7.5 and 10%) and carrot juice (5, 7.5 and 10%) were investigated. 10 treatments were investigated with three replications. The qualitative characteristics of the probiotic drink samples were investigated during the storage period (first, eleventh and twenty-first days). Based on the obtained results, increasing the percentage of green tea as well as the concentration of celery, carrot and apple juice decreased the pH and antioxidant activity (DPPH radical inhibition percentage), phenolic compounds, as well as increased the viability of Lactobacillus casei and organoleptic properties in the probiotic drink (p<0.05). On the other hand, the duration of storage decreased the pH and antioxidant properties (p<0.05). Also, the survival of Lactobacillus casei decreased during the storage period (p<0.05). The treatment had the highest amount of green tea (2.5%) and the highest concentration of celery juice (20%), carrot (10%) and apple (10%) and the highest sensory quality (taste, smell, texture, color, overall acceptance) and The population of probiotic bacteria in this treatment was more than 7 log cfu/g on the 21st day.

کلیدواژه‌ها English

Probiotic drink
Green Tea
Celery
Apple
Carrot
Lactobacillus casei
[1] Javan mardi E, Labafi M, Khodaian F, Salehi E. (2016). Feasibility study of Production of red beet juice by fermentation Lactic acid bacteria.. IranianJournal of food science and technology, 13(56), 1-9.(In Persian)
[2] Ziemer, C. J., & Gibson, G. R. (1998). An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. International Dairy Journal, 8(5-6), 473-479.‏
[3] Prado, F. C., Parada, J. L., Pandey, A., & Soccol, C. R. (2008). Trends in non-dairy probiotic beverages. Food Research International, 41(2), 111-123..‏
[4] Tripathi, M. K., & Giri, S. K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of functional foods, 9, 225-241.‏
[5] Amini niya H, Razavi S H.)2015(. Producing celery juice as functional drink by lactic acid bacteria. Iranian Journal of food science and technology, 13 (51) :103-111.(In Persian)
[6] Demir, N., BAHÇECİ, K. S., & Acar, J. (2006). The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice. Journal of Food Processing and Preservation, 30(3), 352-363.‏
[7] Dehghan, B. Esmaeilzadeh Kenari,R. Raftani Amiri, Z. (2022). Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions, Food Science and Technology, 19(1), 115-127.(In Persian).
[8] Rahaei, M., Pourahmad, R., & Khorshidpour, B. (2021). Effect of asparagus extract and green tea extract on viability of probiotic bacteria, antioxidant activity and sensory properties of kefir. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(109), 43-54.
[9] Mousavi, Z. E., Mousavi, S. M., Razavi, S. H., Emam-Djomeh, Z., & Kiani, H. (2011). Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology, 27, 123-128.‏
[10] Farhosh R, Glymvhad Gha, Haddad Qadastar, MD.)2019). Evaluation of antioxidant activity and thermal stability of green tea extract in sunflower oil, Agricultural Sciences and Technology Journal, Vol. 2 No. 3, pp. 99-91. (In Persian)
[11] E. Moghaddas Kia, E. Dorosti, Z. Ghasempour, A. Ehsani , (2018). The effects of addition of sodium caseinate and microencapsulation process on the viability of Lactobacillus acidophilus and qualitative properties of probiotic yoghurt during storage, Food Science and Technology, 15(5), 55-69. magiran.com/p1859412
[12] Shokery, E.S., El-Ziney, M.G., Yossef, A.H. and Mashaly, R.I. (2017). Effect of green tea and moringa leave extracts fortification on the physicochemical, rheological, sensory and antioxidant properties of set-type yoghurt. Journal of Advanced Dairy Research, 5(2): 1-10.
[13] 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. Journal of food science, 75(5), M278-M282.‏
[14] Ferreres, F., Sousa, C., Valentão, P., Seabra, R. M., Pereira, J. A., & Andrade, P. B. (2007). Tronchuda cabbage (Brassica oleracea L. var. costata DC) seeds: Phytochemical characterization and antioxidant potential. Food Chemistry, 101(2), 549-558.‏
[15] Salem, S. A., Ashoush, I. S., & Al-Hassan, A. A. (2014). Enrichment of functional properties of ice cream with red grape pomace extract. Egypt Journal of Food Science, 42, 45-54.‏
[16] Lim, E.S. (2017). Effect of green tea supplementation on probiotic potential, physicochemical, and functional properties of yogurt. Korean Journal of Microbiology, 53(2): 103-117.
[17] Azarfam, M. S., Hashemiravan, M., & Asadollahi, S. (2021). Production of Probiotic Fermented Beverage Based on Mixture of Sweet Cherry, Red. Journal of Food Safety and Processing, 1(1), 1-16.