مطالعه ی اثر نانولیپوزوم اسانس بیدمشک بر زنده مانی بیفیدوباکتریوم لاکتیس در بستنی پروبیوتیک
الموضوعات :
فاطمه امینی
1
,
حمداله مشتاقی
2
,
مریم عباس والی
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1 -
2 - گروه بهداشت و کنترل کیفی مواد غذایی
3 - گروه بهداشت و کنترل کیفی مواد غذایی دانشکده تغذیه دانشگاه علوم پزشکی شیراز
الکلمات المفتاحية: اسانس بیدمشک, نانولیپوزوم, کپسولاسیون, بیفیدوباکتریوم لاکتیس, Salix aegyptiaca .,
ملخص المقالة :
Salix aegyptiaca گیاهی گل‌داراست که با نام بیدمشک شناخته میشود. بیدمشک از دیرباز در طب سنتی برای بهبود کم خونی و سرگیجه، همچنین یک تقویت کننده قلب و عروق مورد استفاده قرار می‌گیرد و در صنعت غذا به عنوان یک افزودنی معطر در تهیه آب نبات‌های محلی استفاده میشود. کپسولاسیون مواد در نانولیپوزومها میتواند بهعنوان یک سیستم محافظتی از ترکیبات طبیعی در طی فرآوری و نگهداری آنها مورد استفاده قرار گیرد. امروزه استفاده از پروبيوتيک ها به صورت مكمل هاي خوراکي و يا فراورده هاي غذايي در حال افزايش است. در ميان محصولات پروبيوتيک، بستني پروبيوتيک محبوبيت زيادي به دست آورده است. در این مطالعه علاوه بر تهیه نانولیپوزومهای اسانس بیدمشک به روش Ethanol Injection ، به بررسی و مطالعهی اثرآن بر باکتری پروبیوتیک بیفیدوباکتریوم لاکتیس در بستنی پروبیوتیک پرداخته شد. دراین مطالعه به بستنی حاوی cfu/ml 109 باکتری بیفیدوباکتریوم لاکتیس میزان 1درصد و2 درصد اسانس آزاد و نانولیپوزوم بیدمشک افزوده شد و در دمای 18- درجه سانتیگراد نگهداری شد و در نهایت اثر آن در روزهای صفر، 7 ، 14، 21، 28 ، 60و 90 مورد مطالعه قرارگرفت. بیفیدوباکتریوم لاکتیس در گروه های حاوی ۱و ۲درصد اسانس آزاد و لیپوزومی بیدمشک زنده مانی قابل توجهی را طی نگهداری در ۹۰ روز نشان داد. درصورتی که این باکتری در نمونه بستنی شاهد بدون اسانس کاهش محسوسی داشت. طبق نتایج بدست آمده استفاده از اسانس آزاد و نانولیپوزومی بیدمشک به جهت تاثیر مثبت بر افزایش زنده مانی باکتری بیفیدوباکتریوم لاکتیس در تولید بستنی پروبیوتیک توصیه میشود.
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