تولید آب میوه پروبیوتیک انبه و پرتقال: بررسی ویژگی های کیفی و زنده مانی باکتری پروبیوتیک لاکتوباسیلوس اسیدوفیلوس PTCC 1643

نویسندگان
مریم عباسی گزنق 1
محمود رضازاد باری 2
محمد علیزاده خالدآباد 2
صابر امیری 3
1 دانشجوی دکترای تخصصی زیست فناوری مواد غذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
10.22034/FSCT.22.165.61
چکیده
هدف از این پژوهش، ارزیابی زنده­مانی باکتری لاکتوباسیلوس اسیدوفیلوس PTCC 1643 میکروکپسوله با ایزوله پروتئین سویا، صمغ زانتان و فروکتوالیگوساکارید به عنوان مواد دیواره به روش خشک کردن انجمادی پس از تلقیح به دو آب میوه انبه و پرتقال و بررسی ویژگی­های فیزیکوشیمیایی آب میوه­ها در دوره نگهداری می‌باشد. آزمون‌های بررسی زنده­مانی باکتری­ پروبیوتیک، تعیین اسیدیته، pH، بریکس، قند کل، اندیس فرمالین، ویژگی­های میکروبی و ارزیابی حسی آب میوه، انجام گردید. ارزیابی نتایج با آنالیز واریانس دو طرفهANOVA بدون تکرار و برای مقایسه تحلیل LSD با استفاده از نرم افزار Excel 2019 نمونه‌ها نشان داد که زنده مانی باکتری‌ها در نمونه‌های مختلف آب میوه انبه و پرتقال، دارای تفاوت معنی-دار نبود. همچنین بر اساس نتایج زمان، اختلاف معنی­داری در میانگین زنده­مانی باکتری پروبیوتیک تلقیح شده در نمونه آب میوه، طی زمان نگهداری وجود دارد. دمای پایین نگهداری نمونه‌ها، pH پایین و اسیدیته بالا در نمونه‌ها مانع رشد باکتری‌ها شده، به طوریکه رشد آن‌ها را محدود می‌کند و در نهایت جمعیت میکروبی در طول زمان نگهداری کاهش می‌یابد. همچنین بر اساس نتایج حاصل شده، میزان زنده­مانی باکتری درون پوشانی شده با صمغ زانتان، ایزوله پروتئین سویا و فروکتوالیگوساکارید بیشتر از نمونه‌های آب میوه با باکتری آزاد بود. در واقع به علت ساختار چند کاتیونی و فیزیکی مواد دیواره که لایه پوششی اطراف باکتری ایجاد می‌کنند موجب استحکام دیواره میکروکپسول‌ها و محافظت از باکتری می‌گردند. بر اساس نتایج نمونه و زمان، اختلاف معنی داری در ویژگی­های فیزیکوشیمیایی آب میوه ها شامل اسیدیته، pH، قند کل، اندیس فرمالین میانگین نمونه‌ها در طی زمان ماندگاری آن‌ها و نوع آب میوه مشاهده نگردید. از نظر ارزیابی حسی آب میوه­ها در طی زمان و بسته به نوع آب میوه، نتایج بین میانگین نمونه‌های آب پرتقال و آب انبه مورد مطالعه تفاوت معنی­داری مشاهده نشد.
کلیدواژه‌ها
درون پوشانی
لاکتوباسیلوس اسیدوفیلوس PTCC 1643
آب میوه پروبیوتیک

موضوعات

عنوان مقاله English

Production of probiotic Mango and Orange juices: Evaluation of qualitative properties and viability of probiotic Lactobacillus acidophilus PTCC 1643

نویسندگان English

Maryam Abbasi Ghaznaq 1
Mahmoud Rezazadbari 2
Mohammad Alizadeh Khaledabad 2
Saber Amiri 3
1 PhD candidate of Food Biotechnology, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
3 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
چکیده English

This study aimed to evaluate the viability of microencapsulated Lactobacillus acidophilus PTCC 1643 with soy protein isolate, xanthan gum and fructooligosaccharide as wall materials by freeze-drying after inoculation into two mango and orange juices and to investigate the physicochemical properties of the juices during storage. Tests were performed to evaluate the viability of probiotic bacterium, determine acidity, pH, Brix, total sugar, formalin index, microbial properties, and sensorial evaluation of the juice. Evaluation of the results with two-way ANOVA analysis without repetition and LSD analysis for comparison of the samples using Excel 2019 software showed that the viability of bacterium in mango and orange juice samples did not have a significant difference. Also, based on the time results, there was a considerable difference in the average viability of probiotic bacterium inoculated in the juice sample during storage. The low storage temperature of the samples, low pH and high acidity prevented the growth of bacterium, so it limited their growth and ultimately decreased the microbial population during the storage period. Also,based on the results obtained, the survival rate of microencapsulated bacterium with xanthan gum, soy protein isolate and fructooligosaccharide was higher than that of fruit juice samples with free bacterium. In fact, due to the multi-cationic and physical structure of the wall materials that create a coating layer around the bacterium, they strengthen the microcapsule wall and protect the bacterium. Based on the results of the sample and time, no significant difference was observed in the physicochemical properties of the fruit juices including acidity, pH, total sugar, formalin index of the samples during their shelf life and the type of fruit juice. In terms of sensorial evaluation of fruit juices over time and depending on the type of fruit-juice, no significant difference was observed between the orange juice and mango juice samplesstudied.

کلیدواژه‌ها English

Encapsulation
Lactobacillus acidophilus PTCC1643
Probiotic juice
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