تأثیر ژل آلوئه‌ورا بر خصوصیات شیمیایی، حسی و بقای باکتری پروبیوتیک لاکتوباسیلوس پلانتاروم در بستنی کم‌چرب
محورهای موضوعی :
علوم و صنایع غذایی
سروه روح زاده
1
,
سمیرا بهرامیان
2
1 - دانش‌آموخته کارشناس ارشد علوم و صنایع غذایی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران
تاریخ دریافت : 1398/05/03
تاریخ پذیرش : 1399/05/03
تاریخ انتشار : 1399/04/01
کلید واژه:
پروبیوتیک,
لاکتوباسیلوس پلانتاروم,
بستنی,
ژل آلوئه‌ورا,
چکیده مقاله :
در میان محصولات لبنی، بستنی محصول بسیار محبوبی در سراسر جهان است. لذا در این تحقیق امکان تولید بستنی پروبیوتیک حاوی ژل آلوئه ورا مورد بررسی قرار گرفت. بدین منظور ژل آلوئه ورا در غلظت های 0، 5، 10 و 15 درصد به نمونه‌های بستنی اضافه گردید و تأثیر آن بر بقای باکتری لاکتوباسیلوس پلانتاروم موردبررسی قرار گرفت. هم چنین برخی از ویژگی های شیمیایی و حسی بستنی ارزیابی شد. نتایج حاصل از این پژوهش نشان داد که افزودن ژل آلوئه ورا تأثیر معنی داری بر اسیدیته، رطوبت و چربی نمونه های بستنی پروبیوتیک نداشته است اما شمارش میکروبی و خواص حسی این محصول را به‌طور معنی‌داری (05/0˂p ) تحت تأثیر قرارداد. در نمونه های حاوی غلظت های 10 و 15 درصد ژل آلوئه ورا طی زمان نگه‌داری تعداد باکتری پروبیوتیک به‌ترتیب به log CFU/ml15/8 و 19/8 افزایش یافت. ارزیابی کلی حسی نمونه های بستنی نشان داد که بیش ترین امتیاز حسی مربوط به تیمار حاوی 10 درصد ژل آلوئه ورا می باشد. لذا بستنی حاوی 10 درصد ژل آلوئه ورا ازنظر پذیرش حسی و بقای باکتری پروبیوتیک لاکتوباسیلوس پلانتاروم مناسب بود.
چکیده انگلیسی:
Among dairy products, ice cream is very popular all over the world. Therefore, in this research, the possibility of producing probiotic ice cream containing Aloe vera gel was investigated. For this purpose, Aloe vera gel at concentrations of 0%, 5%, 10%, and 15% was added to ice cream samples and its effect on the survival of Lactobacillus plantarum was investigated. Besides, some chemical and sensory properties of ice cream were evaluated. The results of this study showed that the addition of Aloe vera gel did not have any significant effect on the acidity, moisture, and fat content of probiotic ice cream samples, but the microbial count and sensory properties of this product were significantly (p < 0.05) affected. During storage, in the samples containing 10% and 15% Aloe vera gel, the number of probiotic bacteria increased to 8.15 and 8.19 log CFU/ml, respectively. The overall sensory evaluation of ice cream samples showed that the highest sensory rating was related to the treatment containing 10% Aloe vera gel. It was concluded that considering the sensory acceptance and survival of probiotic bacteria L. plantarum, the ice cream containing 10% Aloe vera gel was the best treatment.
منابع و مأخذ:
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· Al-Sheraji, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Yusof, R.M. and Hassan, F.A. (2013). Prebiotics as functional foods: A review. Journal of Functional Foods, 5(4): 542-1553.
· Arian far, A., Sardrodyan, M. and Abdullahi, H. (2017). Study Aloe vera gel powder on the physico-chemical and sensory properties of yogurt without fat. Journal of Food Science and Technology, 9(4): 75-87 [In Persian].
· Dezyani, M., Khosrowshahi, A. and Zommorrodi, S. (2017). The effect of different concentrations of Aloe vera gel on qualitative characteristics and viability of probiotic bacteria in symbiotic dough. Iranian Journal of Nutrition Sciences & Food Technology, 12(3): 121-128 [In Persian].
· Ergin, F., Atamer, Z., Arslan, A.A., Gocer, E.M.C., Demir, M., Samtlebe, M., et al., (2016). Application of cold-and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream. International Dairy Journal, 59: 72-79.
· Jamshidi, F., Rahimi, S. and Fadaei, N.V. (2018). The effect of edible Aloe vera gel-persian gum film on Iranian white cheese properties. Iranian Journal of Nutrition Sciences & Food Technology, 13(1): 63-74 [In Persian].
· Gonzalez, B.A., Dominguez-Espinosa, R. and Alcocer, B.R. (2008). Use of Aloe vera juice as substrate for growth of Lactobacillus plantarum and L. casei. Ciencia y Tecnología Alimentaria, 6(2): 152-157.
· Homayouni, R.A., Rezaie Mokarram, R., Norouzi, S., Dehnad, A. and Barkhordari, A. (2015). Evaluation of physicochemical, sensory properties and survival of Lactobacilluscasei in synbiotic soy-based ice-cream. Iranian Food Science and Technology, 11(1): 56-62 [In Persian].
· Hu, Y., Xu, J. and Hu, Q. (2003). Evaluation of antioxidant potential of Aloe vera extracts. Journal of Agricultural and Food Chemistry, 51: 7788-7791.
· Hussain, S.A., Patil, G.R., Yadav, V., Singh, R.R.B. and Singh, A.K. (2016). Ingredient formulation effects on physico-chemical, sensory, textural properties and probiotic count of Aloe vera probiotic dahi. LWT-Food Science and Technology, 65: 371-380.
· Institute of Standards and Industrial Research of Iran (ISIRI), (2011). Microbiology of food and feed_preparation of laboratory primary suspension and dilutions for Microbiology. ISIRI No. 8923. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2008). Ice cream_features and test methods. ISIRI No. 2450. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2006). Milk and milk products-determination of titrable acidity and pH value. 1st revision, ISIRI No. 2852 .[In Persian]
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· Maan, A.A., Nazir, A., Khan, M.K.I., Ahmad, T., Zia, R., Murid, M. et al., (2018). The therapeutic properties and applications of Aloe vera: a review. Journal of Herbal Medicine, 12: 1-10.
· Madureira, A.R., Soares, J.C., Pintado, M.E., Gomes, A.M.P., Freitas, A.C. and Malcata, F. X. (2008). Sweet whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26. Dairy Science and Technology, 88(6): 649-665.
· Manoharan, A., Ramasamy, D., Kumar, C.N., Dhanalashmi, B. and Balakrishnan, V. (2012). Organoleptic evaluation of herbal ice creams prepared with different inclusion levels of Aloe vera pulp. Indian Journal of Medicine and Healthcare, 1(2): 25-28.
· Manoharan, A.P. and Ramasamy, D. (2013). Physico-chemical, microbial and sensory analysis of Aloe vera (pulp) ice cream with natural colour in different artificial sweeteners. Indian Journal of Fundamental and Applied Life Sciences, 3(2): 114-121.
· Mehrabian, S., Majd, A., Jonoubi, P. and Kheiri, A. (2012). A study of the antimutagenic effects of different extracts of Aloe vera leaf gel and latex using Ames test. Arak Medical University Journal, 15(61): 100-106. [In Persian]
· Mirzaei, H., Pourjafar, H. and Homayouni, A. (2012). Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese. Food Chemistry, 132: 1966–1970.
· Poste, L.M., Mackie, D.A., Butler, G. and Larmond, E. (1991). Laboratory methods for sensory analysis of food. Canada Communication Group-Publishing Centre, Ottawa, Canada.
· Sarlak, Z., Mohammadi, R., Abdolmaleki, K., Mortazavian, A.M. and Shadnoosh, M. (2016). Effects of addition of different probiotic strains on the biochemical and microbiological properties of Aloe vera drink. Koomesh, 117-127. [In Persian]
· Sharma, P., Singh, A. and Mathur, N. (2017). Review synbiotics “combination of probiotics and prebiotics”. Journal of Biotechnology and Biochemistry, 3(4): 19-24.
· Siro, I., Kápolna, E., Kápolna, B. and Lugasi, A. (2008). Functional food product development, marketing and consumer acceptance-a review. Appetite, 51(3): 456-467.
· Sohrabvandi, S., Mortazavian, A.M., Dolatkhahnejad, M.R. and Bahadori Monfared, A. (2012). Suitability of MRS-bile agar for the selective enumeration of mixed probiotic bacteria in presence of mesophilic lactic acid cultures and yoghurt bacteria. Iranian Journal of Biotechnology, 10: 16-21.
· Vahedi, N., Tehrani, M.M. and Shahidi, F. (2008). Optimizing of fruit yoghurt formulation and evaluating its quality during storage. American-Eurasian Journal of Agricultural and Environmental Sciences. 3(6): 922-927.
· Vega-Gálvez, A., Miranda, M., Aranda, M., Henriquez, K., Vergara, J., Tabilo-Munizaga, G. et al., (2011). Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller). Food Chemistry, 129(3): 1060-1065.
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· Akin, M.B., Akın, M.S. and Kırmacı, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104(1): 93-99.
· Al-Sheraji, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Yusof, R.M. and Hassan, F.A. (2013). Prebiotics as functional foods: A review. Journal of Functional Foods, 5(4): 542-1553.
· Arian far, A., Sardrodyan, M. and Abdullahi, H. (2017). Study Aloe vera gel powder on the physico-chemical and sensory properties of yogurt without fat. Journal of Food Science and Technology, 9(4): 75-87 [In Persian].
· Dezyani, M., Khosrowshahi, A. and Zommorrodi, S. (2017). The effect of different concentrations of Aloe vera gel on qualitative characteristics and viability of probiotic bacteria in symbiotic dough. Iranian Journal of Nutrition Sciences & Food Technology, 12(3): 121-128 [In Persian].
· Ergin, F., Atamer, Z., Arslan, A.A., Gocer, E.M.C., Demir, M., Samtlebe, M., et al., (2016). Application of cold-and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream. International Dairy Journal, 59: 72-79.
· Jamshidi, F., Rahimi, S. and Fadaei, N.V. (2018). The effect of edible Aloe vera gel-persian gum film on Iranian white cheese properties. Iranian Journal of Nutrition Sciences & Food Technology, 13(1): 63-74 [In Persian].
· Gonzalez, B.A., Dominguez-Espinosa, R. and Alcocer, B.R. (2008). Use of Aloe vera juice as substrate for growth of Lactobacillus plantarum and L. casei. Ciencia y Tecnología Alimentaria, 6(2): 152-157.
· Homayouni, R.A., Rezaie Mokarram, R., Norouzi, S., Dehnad, A. and Barkhordari, A. (2015). Evaluation of physicochemical, sensory properties and survival of Lactobacilluscasei in synbiotic soy-based ice-cream. Iranian Food Science and Technology, 11(1): 56-62 [In Persian].
· Hu, Y., Xu, J. and Hu, Q. (2003). Evaluation of antioxidant potential of Aloe vera extracts. Journal of Agricultural and Food Chemistry, 51: 7788-7791.
· Hussain, S.A., Patil, G.R., Yadav, V., Singh, R.R.B. and Singh, A.K. (2016). Ingredient formulation effects on physico-chemical, sensory, textural properties and probiotic count of Aloe vera probiotic dahi. LWT-Food Science and Technology, 65: 371-380.
· Institute of Standards and Industrial Research of Iran (ISIRI), (2011). Microbiology of food and feed_preparation of laboratory primary suspension and dilutions for Microbiology. ISIRI No. 8923. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2008). Ice cream_features and test methods. ISIRI No. 2450. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2006). Milk and milk products-determination of titrable acidity and pH value. 1st revision, ISIRI No. 2852 .[In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2002). Processed cheese and cheese-determination of total dry matter. ISIRI No. 1753. [In Persian]
· Maan, A.A., Nazir, A., Khan, M.K.I., Ahmad, T., Zia, R., Murid, M. et al., (2018). The therapeutic properties and applications of Aloe vera: a review. Journal of Herbal Medicine, 12: 1-10.
· Madureira, A.R., Soares, J.C., Pintado, M.E., Gomes, A.M.P., Freitas, A.C. and Malcata, F. X. (2008). Sweet whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26. Dairy Science and Technology, 88(6): 649-665.
· Manoharan, A., Ramasamy, D., Kumar, C.N., Dhanalashmi, B. and Balakrishnan, V. (2012). Organoleptic evaluation of herbal ice creams prepared with different inclusion levels of Aloe vera pulp. Indian Journal of Medicine and Healthcare, 1(2): 25-28.
· Manoharan, A.P. and Ramasamy, D. (2013). Physico-chemical, microbial and sensory analysis of Aloe vera (pulp) ice cream with natural colour in different artificial sweeteners. Indian Journal of Fundamental and Applied Life Sciences, 3(2): 114-121.
· Mehrabian, S., Majd, A., Jonoubi, P. and Kheiri, A. (2012). A study of the antimutagenic effects of different extracts of Aloe vera leaf gel and latex using Ames test. Arak Medical University Journal, 15(61): 100-106. [In Persian]
· Mirzaei, H., Pourjafar, H. and Homayouni, A. (2012). Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese. Food Chemistry, 132: 1966–1970.
· Poste, L.M., Mackie, D.A., Butler, G. and Larmond, E. (1991). Laboratory methods for sensory analysis of food. Canada Communication Group-Publishing Centre, Ottawa, Canada.
· Sarlak, Z., Mohammadi, R., Abdolmaleki, K., Mortazavian, A.M. and Shadnoosh, M. (2016). Effects of addition of different probiotic strains on the biochemical and microbiological properties of Aloe vera drink. Koomesh, 117-127. [In Persian]
· Sharma, P., Singh, A. and Mathur, N. (2017). Review synbiotics “combination of probiotics and prebiotics”. Journal of Biotechnology and Biochemistry, 3(4): 19-24.
· Siro, I., Kápolna, E., Kápolna, B. and Lugasi, A. (2008). Functional food product development, marketing and consumer acceptance-a review. Appetite, 51(3): 456-467.
· Sohrabvandi, S., Mortazavian, A.M., Dolatkhahnejad, M.R. and Bahadori Monfared, A. (2012). Suitability of MRS-bile agar for the selective enumeration of mixed probiotic bacteria in presence of mesophilic lactic acid cultures and yoghurt bacteria. Iranian Journal of Biotechnology, 10: 16-21.
· Vahedi, N., Tehrani, M.M. and Shahidi, F. (2008). Optimizing of fruit yoghurt formulation and evaluating its quality during storage. American-Eurasian Journal of Agricultural and Environmental Sciences. 3(6): 922-927.
· Vega-Gálvez, A., Miranda, M., Aranda, M., Henriquez, K., Vergara, J., Tabilo-Munizaga, G. et al., (2011). Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller). Food Chemistry, 129(3): 1060-1065.
