درون‌پوشانی جوانه گندم و باکتری پروبیوتیک باسیلوس لیکنیفورمیس توسط صمغ گوار و مالتودکسترین به روش خشک کردن انجمادی جهت افزایش عمر نگهداری جوانه گندم
الموضوعات :
مریم شریفی
1
,
محمد گلی
2
,
محدثه رمضانی
3
1 - دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد اصفهان (خوراسگان،) دانشگاه آزاد اسلامی، اصفهان، ایران.
2 - دانشیار گروه علوم و صنایع غذایی و مرکز تحقیقات لیزر و بیوفوتونیک در فناوری‌های زیستی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران.
3 - استادیار بانک میکروارگانیسم‌ها، مرکز ملی ذخایر ژنتیکی و زیستی ایران، جهاد دانشگاهی، تهران، ایران.
تاريخ الإرسال : 21 السبت , صفر, 1444
تاريخ التأكيد : 06 الأربعاء , جمادى الأولى, 1444
تاريخ الإصدار : 28 الثلاثاء , ربيع الثاني, 1444
الکلمات المفتاحية:
شاخص‌های اکسایش,
شمارش میکروارگانیسم,
جوانه‌گندم پروبیوتیک,
نسبت صمغ گوار به مالتودگسترین,
ملخص المقالة :
جوانه گندم منبع غنی از اسیدهای آمینه و اسیدهای چرب ضروری، مواد معدنی، ویتأمین ها، توکوفرول ها و فیتواسترول ها است که به‌عنوان محصول فرعی از صنعت آسیاب به‌دست می آید. وجود فعالیت های آنزیمی بالا همراه با محتوای بالای روغن غیراشباع، باعث کاهش ارزش غذایی جوانه گندم در طول ذخیره‌سازی شده و در نتیجه ماندگاری محصول را به‌شدت محدود می کند. هدف از این پژوهش، درون‌پوشانی جوانه گندم و باکتری پروبیوتیک باسیلوس لیکنیفورمیس توسط صمغ گوار و مالتودکسترین به روش خشک کردن انجمادی جهت افزایش عمر نگهداری جوانه گندم است. در این راستا از سه نسبت مختلف مالتودکسترین به صمغ گوار شامل 1 به 3/0، 1 به 1/0 و 1 به 03/0 استفاده شد و ماندگاری جوانه‌گندم پروبیوتیک درون‌پوشانی شده طی 360 روز نگهداری مورد ارزیابی قرار گرفت. آزمون ها در قالب طرح کاملا تصادفی اجرا شد و میانگین ها با روش دانکن در سطح معنی داری پنج درصد مقایسه گردید. اثر زمان بر تغییرات شاخص های اکسایشی جوانه گندم درون‌پوشانی شده مثبت ارزیابی شد و تیمار درون‌پوشانی شده با مالتودکسترین و گوار در همه نسبت های مورد بررسی در طی زمان ۳۶۰ روز نگه داری، به‌طور معنی داری سبب کاهش مقادیر عدد اسیدی کل شد (05/0>P). افزودن باسیلوس لیکنیفورمیس به‌صورت معنی داری سبب کاهش مقادیر عدد اسیدی کل و شاخص تیوباربیتوریک اسید در مقایسه با تیمارهای بدون پروبیوتیک شد (05/0>P). با افزایش زمان نگهداری، مقادیر پراکسید، آنیزیدین، توتوکس، کپک و مخمر در تیمار پروبیوتیک بصورت معنی‌داری افزایش یافت (05/0>P).
المصادر:
Agregan, R., Munekata, P.E., Domínguez, R., Carballo, J., Franco, D., and Lorenzoa, J.M. (2017). Proximate composition, phenolic contentand in vitro antioxidant activity of aqueous extracts of the sea weeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions. Food Research International, 99 (3): 986-994.
Akhavan, S., Jafari, M., Assadpoor, E., and Dehnad, D. (2016). Microencapsulation optimization of natural anthocyanins with maltodextrin, gum arabic and gelatin. International Journal of Biological Macromolecules, 85:379-85.
Anal, K.A., and Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology, 18: 240-251.
Boukida, F., Follonib, S., Ranierib, R., and Vittadini, E. (2018). A compendium of wheat germ: Separation, stabilization and food applications. Trends in Food Science & Technology. 78: 120-133.
Cabello-Olmo, M., Oneca, M., Torre, P., Diaz, J.V., Encio, I.J., Barajas, M., and Arana, M. (2020). Influence of storage temperature and packaging on bacteria and yeast viability in a plant-based fermented food. Foods, 9(3): 302.
Devi, N., Sarmah, M., Khatun, B., and Maji, T. (2016). Encapsulation of active ingredients in polysaccharide-protein complex coacervates. Advances in Colloid and Interface Science, 239:136-145.
Favilla, A.L.C., dos Santos Junior, E.R., Rodrigues, M.C.N.L., dos Santos Baiao, D., Paschoalin, V.M.F., Miguel, M.A.L., and Pierucci, A.P.T.R. (2022). Microbial and physicochemical properties of spray dried kefir microcapsules during storage. LWT-Food Science and Technology, 154: 112710.
He, S., Feng, K., Ding, T., Huang, K., Yan, H., Liu, X., and Zhang, Z. (2018). Complete genome sequence of Bacillus licheniformis BL-010. Microbial Pathogenesis, 118:199-201.
Iranian National Standardization Organization, Standard No. 4093. (2007). Measurement of anisidine number. First revision.
Iranian National Standardization Organization, Standard No. 4178. (1998). Measurement of acidity in edible oils and fats. First Edition.
Iranian National Standardization Organization, Standard No. 10494. (2016). Vegetable oils and fats - measurement of 2- thiobarbituric acid by direct method. First edition.
Iranian National Standardization Organization, Standard No. 3-10899. (2013). Microbioligy of food and animal feeding stuffs - enumeration of Yeast and mould-Colony count techni in products with water activity Less than or equal to 0/60. First edition.
Kaur, A., Singh, G., and Kaur, H. (2000). Studies on use of emulsifiers and hydrocolloids as fat replacers in baked products. Journal of Food Science and Technology (Mysore), 37(3): 250-255.
Kim, Y., Cho, J.Y., Kuk, J.H., Moon, J.H., Cho, J.I., Kim, Y.C., and Park, K.H. (2004). Identification and antimicrobial activity of phenylacetic acid produced by Bacillus licheniformis isolated from fermented soybean, Chungkook-Jang. Curr Microbiol, 48(4): 312-317.
Kuck, L.S., and Norena, C.P.Z. (2016). Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chemistry, 194: 569-576.
Kuck, L.S., Wesolowski, J.L., and Norena, C.P.Z. (2017). Effect of temperature and relative humidity on stabilityfollowing simulated gastro-intestinal digestion of microcapsules of Bordogrape skin phenolic extractproduced with different carrier agents. Food Chemistry, 230: 257-264.
Long, Z., Zhao, Q., Liu, T., Kuang, W., Xu, J., and Zhao, M. (2012). Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion. Food Research International, 49: 545-552.
Megahed, M.G. (2011). Study on stability of wheat germ oil and lipase activity of wheat germ during periodical storage. Agriculture and biology Jouranl of North America, (1):163-168.
Muras, A., Romero, M., Mayer, C., and Otero, A. (2021). Biotechnological applications of Bacillus licheniformis. Critical Reviews in Biotechnology, 41(4): 609-627.
Rizzello, C.G., Nionelli, L., Coda, R., De Angelis, M., and Gobbetti, M. (2010). Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ. Food Chemistry, 119: 1079-1089.
Rosa, D.D., Dias, M.M., Grzeskowiak, L.M., Reis, S.A., Conceicao, L.L., Maria do Carmo, G.P. (2017). Milk kefir: nutritional, microbiological and health benefits. Nutrition Research Reviews, 30(1):82-96.
Shahzadi, N., Butt, M.S., Rehman, S.U., and Sharif, K. (2005). Chemical characteristics of various composite flours. International Journal of Agriculture and Biology, 7(1): 105-108.
Thombare, N., Jha, U., Mishra, S. and Siddiqui, M.Z. (2016). Guar gum as a promising starting material for diverse applications: A review. International Journal of Biological Macromolecules, 88:361-372.
Vinoj, G., Vaseeharan, B., Thomas, S., Spiers, A.J., and Shanthi, S. (2014). Quorum- quenching activity of the AHL-lactonase from Bacillus licheniformis DAHB1 inhibits vibrio biofilm formation in vitro and reduces shrimp intestinal colonisation and mortality. Mar Biotechnol (NY), 16(6):707–715.
Wiegand, S., Dietrich, S., Hertel, R., Bongaerts, J., Evers, S., Volland, S., Daniel, R., and Liesegang, H. (2013). RNA-Seq of Bacillus licheniformis: active regulatory RNA features expressed within a productive fermentation. BMC Genomics, 14(1): 1.
_||_Agregan, R., Munekata, P.E., Domínguez, R., Carballo, J., Franco, D., and Lorenzoa, J.M. (2017). Proximate composition, phenolic contentand in vitro antioxidant activity of aqueous extracts of the sea weeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions. Food Research International, 99 (3): 986-994.
Akhavan, S., Jafari, M., Assadpoor, E., and Dehnad, D. (2016). Microencapsulation optimization of natural anthocyanins with maltodextrin, gum arabic and gelatin. International Journal of Biological Macromolecules, 85:379-85.
Anal, K.A., and Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology, 18: 240-251.
Boukida, F., Follonib, S., Ranierib, R., and Vittadini, E. (2018). A compendium of wheat germ: Separation, stabilization and food applications. Trends in Food Science & Technology. 78: 120-133.
Cabello-Olmo, M., Oneca, M., Torre, P., Diaz, J.V., Encio, I.J., Barajas, M., and Arana, M. (2020). Influence of storage temperature and packaging on bacteria and yeast viability in a plant-based fermented food. Foods, 9(3): 302.
Devi, N., Sarmah, M., Khatun, B., and Maji, T. (2016). Encapsulation of active ingredients in polysaccharide-protein complex coacervates. Advances in Colloid and Interface Science, 239:136-145.
Favilla, A.L.C., dos Santos Junior, E.R., Rodrigues, M.C.N.L., dos Santos Baiao, D., Paschoalin, V.M.F., Miguel, M.A.L., and Pierucci, A.P.T.R. (2022). Microbial and physicochemical properties of spray dried kefir microcapsules during storage. LWT-Food Science and Technology, 154: 112710.
He, S., Feng, K., Ding, T., Huang, K., Yan, H., Liu, X., and Zhang, Z. (2018). Complete genome sequence of Bacillus licheniformis BL-010. Microbial Pathogenesis, 118:199-201.
Iranian National Standardization Organization, Standard No. 4093. (2007). Measurement of anisidine number. First revision.
Iranian National Standardization Organization, Standard No. 4178. (1998). Measurement of acidity in edible oils and fats. First Edition.
Iranian National Standardization Organization, Standard No. 10494. (2016). Vegetable oils and fats - measurement of 2- thiobarbituric acid by direct method. First edition.
Iranian National Standardization Organization, Standard No. 3-10899. (2013). Microbioligy of food and animal feeding stuffs - enumeration of Yeast and mould-Colony count techni in products with water activity Less than or equal to 0/60. First edition.
Kaur, A., Singh, G., and Kaur, H. (2000). Studies on use of emulsifiers and hydrocolloids as fat replacers in baked products. Journal of Food Science and Technology (Mysore), 37(3): 250-255.
Kim, Y., Cho, J.Y., Kuk, J.H., Moon, J.H., Cho, J.I., Kim, Y.C., and Park, K.H. (2004). Identification and antimicrobial activity of phenylacetic acid produced by Bacillus licheniformis isolated from fermented soybean, Chungkook-Jang. Curr Microbiol, 48(4): 312-317.
Kuck, L.S., and Norena, C.P.Z. (2016). Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chemistry, 194: 569-576.
Kuck, L.S., Wesolowski, J.L., and Norena, C.P.Z. (2017). Effect of temperature and relative humidity on stabilityfollowing simulated gastro-intestinal digestion of microcapsules of Bordogrape skin phenolic extractproduced with different carrier agents. Food Chemistry, 230: 257-264.
Long, Z., Zhao, Q., Liu, T., Kuang, W., Xu, J., and Zhao, M. (2012). Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion. Food Research International, 49: 545-552.
Megahed, M.G. (2011). Study on stability of wheat germ oil and lipase activity of wheat germ during periodical storage. Agriculture and biology Jouranl of North America, (1):163-168.
Muras, A., Romero, M., Mayer, C., and Otero, A. (2021). Biotechnological applications of Bacillus licheniformis. Critical Reviews in Biotechnology, 41(4): 609-627.
Rizzello, C.G., Nionelli, L., Coda, R., De Angelis, M., and Gobbetti, M. (2010). Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ. Food Chemistry, 119: 1079-1089.
Rosa, D.D., Dias, M.M., Grzeskowiak, L.M., Reis, S.A., Conceicao, L.L., Maria do Carmo, G.P. (2017). Milk kefir: nutritional, microbiological and health benefits. Nutrition Research Reviews, 30(1):82-96.
Shahzadi, N., Butt, M.S., Rehman, S.U., and Sharif, K. (2005). Chemical characteristics of various composite flours. International Journal of Agriculture and Biology, 7(1): 105-108.
Thombare, N., Jha, U., Mishra, S. and Siddiqui, M.Z. (2016). Guar gum as a promising starting material for diverse applications: A review. International Journal of Biological Macromolecules, 88:361-372.
Vinoj, G., Vaseeharan, B., Thomas, S., Spiers, A.J., and Shanthi, S. (2014). Quorum- quenching activity of the AHL-lactonase from Bacillus licheniformis DAHB1 inhibits vibrio biofilm formation in vitro and reduces shrimp intestinal colonisation and mortality. Mar Biotechnol (NY), 16(6):707–715.
Wiegand, S., Dietrich, S., Hertel, R., Bongaerts, J., Evers, S., Volland, S., Daniel, R., and Liesegang, H. (2013). RNA-Seq of Bacillus licheniformis: active regulatory RNA features expressed within a productive fermentation. BMC Genomics, 14(1): 1.
