تاثیر پری بیوتیکی اینولین بر روی شاخص‌های میکروبی، کیفی و ماندگاری آب انار پروبیوتیک حاوی لاکتوباسیلوس پلانتاروم
محورهای موضوعی : میکروب شناسی غذایی
لیلا لک زاده
1
(مدیر گروه صنایع غذایی، دانشکده فنی و مهندسی، دانشگاه آزاد اسلامی، شهرضا، ایران)
آرزو سبزواری
2
(گروه صنایع غذایی، دانشکده فنی و مهندسی، دانشگاه آزاد اسلامی، شهرضا، ایران)
مهدی عموحیدری
3
(گروه صنایع غذایی، دانشکده فنی و مهندسی، دانشگاه ازاد اسلامی، شهرضا، ایران)
کلید واژه: پروبیوتیک, لاکتوباسیلوس پلانتاروم, آنتی‌اکسیدان, اینولین, غذای فراسودمند,
چکیده مقاله :
آب میوه ها به دلیل استفاده رایج و داشتن ترکیبات فعال زیستی بستر مناسبی برای تولید غذاهای فراسودمند سین بیوتیک می باشند. بنابراین امکان زنده مانی باکتری پروبیوتیک و تاثیر تکنولوژیک باکتری و اینولین بر کیفیت آب انار بررسی شد. اینولین در درصد های مختلف (5/1، 3 و 5) و باکتری لاکتوباسیلوس پلانتاروم معادل 5/0 مک فارلند به آب انار اضافه شدند و در مقایسه با نمونه شاهد، نمونه پروبیوتیک و نمونه پری بیوتیک حاوی 3 درصد اینولین، تعداد باکتری و توانایی اینولین و باکتری در جلوگیری از رشد قارچ ها و حفظ ویژگی های آنتی اکسیدانی آب انار با توجه به ممنوعیت استفاده از نگه دارنده در محصول فراسودمند بررسی شد. نتایج نشان داد که آب انار سین بیوتیک حاوی 3 درصد اینولین ضمن کسب بالاترین امتیاز حسی، توانست ماندگاری باکتری لاکتوباسیلوس را تا cfu/ml107 ×5/1 در هفته چهارم حفظ نماید. کاهش ویژگی آنتی اکسیدانی و شمارش قارچ در هفته چهارم به ترتیب در نمونه شاهد 4/25 درصد و cfu/ml 150، در نمونه پری بیوتیک حاوی 3 درصد اینولین 38/0 درصد و cfu/ml 90 و در سین بیوتیک حاوی 3 درصد اینولین 26/0 درصد و cfu/ml 65 بود. از این رو می توان نتیجه گرفت که تولید آب انار سین بیوتیک با 3 درصد اینولین می تواند ضمن ایجاد محصولی فراسودمند با حفظ تعداد مناسب باکتری پروبیوتیک، موجب حفظ کیفیت آنتی اکسیدانی و افزایش ماندگاری محصول نیز به مدت 4 هفته گردد.
Natural juices are an excellent substrate for the production of synbiotic functional food for the high nutritional value and common use. Therefore, the survival of the probiotic bacteria and the technological effects of bacteria and inulin were studied on the pomegranate juice quality. Inulin in different percentages (1.5, 3, 5) and Lactobacillus plantarum bacteria equivalent to 0.5 McFarland were added to pomegranate juice. The number of bacteria and the ability of inulin and bacteria in inhibition of fungi and preservation of antioxidant quality of pomegranate juice was considered in compare to the control sample, probiotic sample and prebiotic sample with 3% inulin due to the prohibition of preserver usage in functional food. Based on the results, the pomegranate juice sample containing 3% inulin was able to protect the number of lactobacilli bacteria to 1.5 × 107 cfu/ml in the 4th week in addition to the highest sensory score. Decrease of the antioxidant activity and counting of the fungi were 25.4%, 150 cfu/ml in the control sample, 0.38%, 90 cfu/ml in the prebiotic sample with 3% inulin and 0.26%, 65 cfu/ml in the symbiotic sample with 3% inulin, respectively, in the fourth week. Finally, production of the pomegranate juice with 3% inulin can effect on the maintenance of the antioxidant quality and increase of the product shelf life up to 4 weeks meanwhile making a functional product with preserving of the suitable number of probiotic bacteria.
fruit juices using vitamins and antioxidants. Journal of food science. 2010;75(5):M278-M82.
2. Sadeghi A, Ebrahimi M. Isolation, molecular identification and evaluation of the probiotic
properties of dominant Lactobacillus in whole wheat sourdough. Journal of Microbial World
2016, 9(2): 133-144 [In Persian]..
3. Ak n M, Ak n M, rmac Z. 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. 2007;104(1):93-9.
4. Pereira ALF, Maciel TC, odrigues S. Probiotic beverage from cashew apple juice fermented
with Lactobacillus casei. Food research international. 2011;44(5):1276-83.
5. Mousavi Z, Mousavi S, azavi S, Emam-Djomeh Z, iani . Fermentation of pomegranate
juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology.
2011;27(1):123-8.
6. Mousavi ZE, Mousavi SM, azavi S , adinejad M, Emam-Djomeh Z, Mirzapour M. Effect
of fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus
acidophilus on the antioxidant activity and metabolism of sugars, organic acids and phenolic
compounds. Food Biotechnology. 2013;27(1):1-
7. Lakzadeh L, Sabzevari A, Amouheidari M. Fortification of pomegranate juice with inulin
extracted from Jerusalem artichoke for high shelf life prebiotic juice production. Journal of
food science and technology. 2019;15(84):51-9.[In Persian].
8. Prathivadi Bayankaram P, Sellamuthu Ps. Antifungal and anti-aflatoxigenic effect of probiotics
against Aspergillus flavus and spergillus parasiticus. Toxin eviews. 2016;35(1-2):10-5.
9. hazavi N, Moshtaghi , Bonadiyan M, Abedi . Using Lactobacillus acidophilus in
production of probiotic pomegranate juice. Food chemistry. 2018;77:15. [In Persian].
10. Akin MB, Akin MS, irmaci Z, 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. 2007; 104(1): 93-9.
11. hanbagy Dogahe M , Towfighi A , hosravi-Darani , Dadgar M , Mortazavian AM,
Ahmadi. Influence of pomegranate peel on viability of probiotic bacteria in pomegranate juice.
Iranian Journal of Nutrition Sciences & Food Technology 2013, 7, 5
12. Amini nia , azavi S ,. Eivaz zadeh O. Producing celery juice as functional drink by lactic
acid bacteria. Journal of Food Science and Technology. 2015; 13(51):103-111 [In Persian].
13. Pérez-Vicente A, il-Izquierdo A, arcía-Viguera C. In vitro gastrointestinal digestion study
of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. Journal of
Agricultural and Food Chemistry. 2002;50(8):2308-12.
14. Piljac-Žegarac J, Šamec D. Antioxidant stability of small fruits in postharvest storage at room
and refrigerator temperatures. Food esearch International. 2011;44(1):345-50.
15. Nazzaro F, Fratianni F, Sada A, Orlando P. Synbiotic potential of carrot juice supplemented
with Lactobacillus spp. and inulin or fructooligosaccharides. Journal of the Science of Food
and Agriculture. 2008;88(13):2271-6. 15. Vasudha sharma , Mishra N. Fermentation of
vegetable juice mixture by probiotic lactic acid bacteria, Springer ealthcare, Nutrafoods.
2013;12: 17-22.
_||_
fruit juices using vitamins and antioxidants. Journal of food science. 2010;75(5):M278-M82.
2. Sadeghi A, Ebrahimi M. Isolation, molecular identification and evaluation of the probiotic
properties of dominant Lactobacillus in whole wheat sourdough. Journal of Microbial World
2016, 9(2): 133-144 [In Persian]..
3. Ak n M, Ak n M, rmac Z. 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. 2007;104(1):93-9.
4. Pereira ALF, Maciel TC, odrigues S. Probiotic beverage from cashew apple juice fermented
with Lactobacillus casei. Food research international. 2011;44(5):1276-83.
5. Mousavi Z, Mousavi S, azavi S, Emam-Djomeh Z, iani . Fermentation of pomegranate
juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology.
2011;27(1):123-8.
6. Mousavi ZE, Mousavi SM, azavi S , adinejad M, Emam-Djomeh Z, Mirzapour M. Effect
of fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus
acidophilus on the antioxidant activity and metabolism of sugars, organic acids and phenolic
compounds. Food Biotechnology. 2013;27(1):1-
7. Lakzadeh L, Sabzevari A, Amouheidari M. Fortification of pomegranate juice with inulin
extracted from Jerusalem artichoke for high shelf life prebiotic juice production. Journal of
food science and technology. 2019;15(84):51-9.[In Persian].
8. Prathivadi Bayankaram P, Sellamuthu Ps. Antifungal and anti-aflatoxigenic effect of probiotics
against Aspergillus flavus and spergillus parasiticus. Toxin eviews. 2016;35(1-2):10-5.
9. hazavi N, Moshtaghi , Bonadiyan M, Abedi . Using Lactobacillus acidophilus in
production of probiotic pomegranate juice. Food chemistry. 2018;77:15. [In Persian].
10. Akin MB, Akin MS, irmaci Z, 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. 2007; 104(1): 93-9.
11. hanbagy Dogahe M , Towfighi A , hosravi-Darani , Dadgar M , Mortazavian AM,
Ahmadi. Influence of pomegranate peel on viability of probiotic bacteria in pomegranate juice.
Iranian Journal of Nutrition Sciences & Food Technology 2013, 7, 5
12. Amini nia , azavi S ,. Eivaz zadeh O. Producing celery juice as functional drink by lactic
acid bacteria. Journal of Food Science and Technology. 2015; 13(51):103-111 [In Persian].
13. Pérez-Vicente A, il-Izquierdo A, arcía-Viguera C. In vitro gastrointestinal digestion study
of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. Journal of
Agricultural and Food Chemistry. 2002;50(8):2308-12.
14. Piljac-Žegarac J, Šamec D. Antioxidant stability of small fruits in postharvest storage at room
and refrigerator temperatures. Food esearch International. 2011;44(1):345-50.
15. Nazzaro F, Fratianni F, Sada A, Orlando P. Synbiotic potential of carrot juice supplemented
with Lactobacillus spp. and inulin or fructooligosaccharides. Journal of the Science of Food
and Agriculture. 2008;88(13):2271-6. 15. Vasudha sharma , Mishra N. Fermentation of
vegetable juice mixture by probiotic lactic acid bacteria, Springer ealthcare, Nutrafoods.
2013;12: 17-22.