نوع مقاله : مقاله پژوهشی
عنوان مقاله English
نویسندگان English
Microencapsulation technology is a novel approach to enhancing bacterial resistance against environmental, chemical, and gastrointestinal stresses. In this study, milk protein concentrate (MPC) was used as a wall material due to its strong biological and protective properties. The aim was to evaluate the effect of this material, combined with transglutaminase enzyme, on the survival of Lactobacillus rhamnosus in the acidic environment of orange juice. Four samples were prepared: S1 (plain orange juice), S2 (protein + bacteria), S3 (protein + bacteria + enzyme), and S4 (protein + enzyme). During storage, samples were analysed for bacterial viability, antioxidant activity, pH, titratable acidity, vitamin C, reducing sugar, total phenolic content, color, FTIR spectra, and molecular weight. The results showed that sample S3 exhibited the best performance with a viability of 5.5×10⁷ CFU/mL, antioxidant activity of 68.5%, and acidity of 4.4%, along with a pH of 3.6. In contrast, sample S4 showed the lowest viability (3.8×10⁷ CFU/mL) and vitamin C content (32.3 mg/L). Sample S2 had the highest total phenolic content (14.7 mg GAE/mL) and the lowest reducing sugar (9.07 mg/mL). During storage, vitamin C, reducing sugars, and phenolics decreased, whereas acidity and antioxidant activity increased. Samples containing bacteria showed higher vitamin C and acidity, while those with the enzyme exhibited higher reducing sugar content. FTIR analysis confirmed the presence of carbonyl, methyl, and amine functional groups. Sample S2 showed decreased molecular weight and increased solubility, indicating effective interactions between bacteria and protein.
کلیدواژهها English
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