مطالعهی تاثیر عصاره گیاه سیاه شور مصری Suaeda aegyptiaca بر روی باکتریهای آغازگر ماست و بررسی خواص آنتی اکسیدانی و ارگانولپتیکی آن
محورهای موضوعی : روشهای نگهداری مواد غذاییسحر ذوالقدر 1 , شبنم حقیقت خواجوی 2
1 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: ماست, باکتریهای آغازگر, عصاره گیاه سیاه شور مصری, فعالیت آنتیاکسیدانی, ضد میکروبی,
چکیده مقاله :
مقدمه: با تغییر ذائقه افراد جامعه، تولیدکنندگان به تولید محصولات جدید با ارزش غذایی بالا سوق داده شدهاند. امروزه استفاده از سبزیجات در طعمدار کردن ماست مقبولیت زیادی در بین مصرف کنندگان پیدا کرده است. مواد و روشها: در این پژوهش عصاره الکی گیاه سیاهشور مصری تهیه و در سطوح 05/0، 1/0، 2 و 5/2 درصد (وزنی/وزنی) در فرمولاسیون تهیه ماست کم چرب استفاده شد. ابتدا خواص آنتیاکسیدانی، ضد میکروبی عصارهها بررسی و سپس خصوصیات فیزیکی و شیمیایی، میکروبی و اُرگانولپتیکی تیمارهای تهیه شده طی 28 روز نگهداری در یخچال °C 4 ارزیابی شدند. یافتهها: عصارهها در تمامی سطوح فعالیت ضد اکسیدانی نشان دادند و میزان MIC تمامی غلظتها بر باکتریهای استافیلوکوکوس اورئوس، اشرشیاکلی و آسپرژیلوس نایجر برابر 500 میلیگرم بر میلیلیتر و MBC عصاره روی باکتریها بر به ترتیب 1000، 2000 و 2000 میلیگرم بر میلیلیتر بود. نتایج نشان داد افزودن عصاره به همراه باکتریهای آغازگر ماست موجب جلوگیری از رشد باکتری استافیلوکوکوس اورئوس و همچنین کاهش رشد باکتری اشرشیاکلی و کپک آسپرژیلوس نایجر گردید بدون اینکه تاثیر منفی بر رشد باکتریهای آغازگر داشته باشد. افزایش ترکیبات فنولی و آنتیاکسیدانی در ماست با افزایش غلظت عصاره افزایش اما با گذشت زمان کاهش یافتند (05/0< p). افزایش اسیدیته و کاهشpH در طول دوره نگهداری مشاهده شد (05/0< p). با افزایش غلظت عصاره در ماست میزان آب اندازی بطور معنیداری افزایش، ظرفیت نگهداری آب و ویسکوزیته کاهش یافت (05/0< p). همچنین افزایش عصاره در تیمارها کاهش شاخص L* ،a* و b* را به دنبال داشت (05/0< p). از نظر ارزیابی حسی ماستهای حاوی 05/0 و 1/0 درصد عصاره گیاه سیاه شور با نمونه شاهد اختلاف معنیداری نداشتند و از نظر مصرف کننده مورد تایید بودند. نتیجهگیری کلی: افزودن 05/0 و 1/0 درصد از عصاره گیاه سیاه شور مصری به ماست جهت بهبود ویژگیهای فیزیکی وشیمیایی، حسی و میکروبی ماست توصیه میگردد.
Introduction: Due to the changes in people's tastes, the producers try to produce newproducts with high nutritional value. Today, using vegetables for flavoring yogurt has becomevery popular among consumers.Materials and Methods: In this study, prepared Suaeda aegyptiaca extract was used at theconcentrations of 0.05, 0.1, 2, and 2.5% (w / w) in the formulation of low-fat yogurt. Theantioxidant and antimicrobial properties of the extracts were evaluated, followed byinvestigating the that physical-chemical, microbial, and organoleptic properties of thetreatment during 28 days at 4 ° C.Results: The result showed that increasing the concentration of the extract was notaccompanied by a significant change in the account of starter cultures and also the content ofstarter culture increased during storage. Moreover, Staphylococcus aureus was significantlyinhibited while Ecoli and Aspergillus niger were inhibited after 14 and 21 days of storage.Furthermore, by increasing the amount of extract, DPPH assay and phenolic compounds werecompound significantly increased and the storage time significantly affected the free radicalscavenging and TPC capacity of the yogurt. During storage, pH decreased while acidity andsyneresis increased and water holding capacity, and viscosity decreased. Color measurementshowed a significant difference in color between different kinds of yogurts. Supplementationwith plant extracts, L*and a* values decreased while b*values increased.Conclusion: In the case of sensory characteristics of yogurt, samples that have 0.05,0.1 % ofextracts were not significantly different in overall acceptability from plain yogurt.
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_||_Adebiyi, O. E., Olayemi, F. O., Ning-Hua, T. & Guang-Zhi, Z. (2017). In vitro antioxidant activity, total phenolic and flavonoid contents of ethanol extract of stem and leaf of Grewia carpinifolia. Beni-Suef University Journal of Basic and Applied Sciences, 6(1), 10-14.
Ahmed, I. A. M., Alqah, H. A. S., Saleh, A., Al-Juhaimi, F. Y., Babiker, E. E., Ghafoor, K. & Fickak, A. (2021). Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract. Lebensmittel-Wissenschaft & Technologie, 137, 1-36.
AL-Alamiry, A. A. N. (2015). Comparative study of antibacterial effect of ethanolic leaf extracts Suaeda aegyptiaca plant and some antibiotics in the growth of pathogenic bacteria. University of Thi-Qar Journal of Medicine, 9(1), 102-112.
Alirezalou, K., Hesari, J., Sadeghi, M. H. & Rezaei, A. (2015). Evaluation of quality properties and shelf life of functional colored yoghurt incorporating containing beetroot, spinach and tomato extract. Journal of Food Research, 25(2), 283–297.
Alves, I., Oliveira, N. G., Laires, A., Rodrigues, A. S. & Rueff, J. (2000). Induction of micronuclei and chromosomal aberrations by the mycotoxin patulin in mammalian cells: role of ascorbic acid as a modulator of patulin clastogenicity. Mutagenesis, 15(3), 229–234.
Alwazeer, D., Bulut, M. & Tunçtürk, Y. (2020). Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria. International Journal of Dairy Technology, 73(1), 117-125.
Amin, E. & Musa, A. (2016). Evaluation of the antioxidant, total phenolics and total flavonoids of suaeda species collected in Al Jouf Area. European Journal of Medicinal Plants, 17, 1–6.
Amiri, S., Shakerian, A., Hojjatoleslamy, M. & Soha, S. (2018). Substitution of NaCl with Suaeda aegyptiaca extract as a source of healthy salt in formulation of Iranian ultrafiltered white cheese. Journal of Food Science and Technology, 76 (15), 117-130 [In Persian].
Al-hadithy, O.N. (2020). Phytoconstituents, antioxidant and allopathic properties of SUAEDA AEGYPTIACA (HASSELQ.) ZOHARY extract on chenopodium murale. Plant Archives, 20(2), 6194-6200.
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