بررسی اثر ریزپوشانی با آلژینات سوکسینیله شده بر زنده‌مانی لاکتوباسیلوس اسیدوفیلوس و ویژگی‌های کیفی و حسی ماست حاوی آن طی دوره نگهداری
محورهای موضوعی :
علوم و صنایع غذایی
محمود فروزان تبار
1
,
سعید حسین زاده
2
,
حمیدرضا قیصری
3
,
سید شهرام شکرفروش
4
1 - دانشجوی دکتری تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
2 - استاد بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
3 - دانشیار بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
4 - استاد بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
تاریخ دریافت : 1397/08/19
تاریخ پذیرش : 1398/03/27
تاریخ انتشار : 1400/01/01
کلید واژه:
لاکتوباسیلوس اسیدوفیلوس,
ماست پروبیوتیک,
ریزپوشانی,
آلژینات سوکسینیله شده,
چکیده مقاله :
استفاده از تکنیک ریزپوشانی می‌تواند منجر به افزایش قابلیت زنده‌مانی پروبیوتیک ها در فرآورده‌های لبنی طی دوره نگه داری گردد. یکی از راهکارهای پیشنهاد شده برای بهبود توانایی حفاظتی آلژینات مورد استفاده در ریزپوشانی، اصلاح شیمیایی آن است. در این پژوهش تأثیر سوکسینیله کردن آلژینات و کاربرد آن به‌عنوان ماده ریزپوشانی کننده در تهیه ریزپوشینه‌های لاکتوباسیلوس اسیدوفیلوس بر ویژگی‌های کیفی (pH، اسیدیته، آب اندازی و ظرفیت نگهداری آب)، خصوصیات حسی و قابلیت زنده‌مانی این باکتری در ماست طی 21 روز نگهداری در دمای 4 درجه سلسیوس مورد ارزیابی قرار گرفت. بدین منظور چهار نمونه ماست شامل ماست فاقد لاکتویاسیلوس اسیدوفیلوس، ماست حاوی لاکتویاسیلوس اسیدوفیلوس آزاد، ماست حاوی لاکتوباسیلوس اسیدوفیلوس ریزپوشانی شده با آلژینات طبیعی و ماست حاوی لاکتوباسیلوس اسیدوفیلوس ریزپوشانی شده با آلژینات سوکسینیله شده تهیه گردید. نتایج آزمون‌های کیفی نشان داد که اسیدیته و آب اندازی ماست حاوی ریزپوشینه‌های آلژینات سوکسینیله شده در مقایسه با سایر نمونه‌ها کمتر و در مقابل pH و ظرفیت نگه داری آب آن نسبت به دیگر نمونه‌ها بیشتر بود. هم چنین نتایج حاصل از آزمون شمارش میکروبی و ارزیابی حسی نشان داد که ریزپوشانی لاکتوباسیلوس اسیدوفیلوس با استفاده از آلژینات سوکسینیله شده به طور معنی‌داری منجر به افزایش زنده‌مانی آن طی دوره نگه داری ماست گردید (05/0>p) بدون آن که اثر منفی معنی‌داری بر ویژگی های حسی ماست داشته باشد، لذا می‌توان ریزپوشانی با آلژینات سوکسینیله شده را به‌عنوان روشی موثر برای بهبود زنده‌مانی پروبیوتیک ها در ماست پیشنهاد نمود. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //
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چکیده انگلیسی:
The use of the microencapsulation technique can lead to an increase in the survival of probiotics in dairy products during storage. Chemical modification is one of the proposed strategies to improve the protective ability of alginate used in microencapsulation. In the current work, the effect of succinylated alginate and its application as a micro-coating on the preparation of Lactobacillus acidophilus microcapsules was evaluated on the qualitative properties (pH, acidity, syneresis, and water holding capacity), sensory properties, and survival of this bacteria in yogurt during 21 days of storage at 4°C. For this purpose, four samples of yogurt including yogurt without L. acidophilus, yogurt containing free L. acidophilus, yogurt containing microencapsulated L. acidophilus with native alginate, and yogurt containing microencapsulated L. acidophilus with succinylated alginate, was prepared. The results of qualitative tests showed that the acidity and syneresis of yogurt containing succinylated alginate microcapsules were lower while the pH and water holding capacity were higher than the other experimental groups. Also, the results of microbial counting and sensory evaluation showed that the microencapsulation of L. acidophilus using succinylated alginate was significantly increased its survival during the storage time (p < /em><0.05) without any adverse effects on the sensory properties. Therefore, microencapsulation with succinylated alginate can be suggested as an effective approach to improve the survival of probiotics in yogurt. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //
TRANSLATE with x
English
Arabic
Hebrew
Polish
Bulgarian
Hindi
Portuguese
Catalan
Hmong Daw
Romanian
Chinese Simplified
Hungarian
Russian
Chinese Traditional
Indonesian
Slovak
Czech
Italian
Slovenian
Danish
Japanese
Spanish
Dutch
Klingon
Swedish
English
Korean
Thai
Estonian
Latvian
Turkish
Finnish
Lithuanian
Ukrainian
French
Malay
Urdu
German
Maltese
Vietnamese
Greek
Norwegian
Welsh
Haitian Creole
Persian
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منابع و مأخذ:
· Amerine, M.A., Pangborn, R.M., and Roessler, E.B. (1965). Principles of Sensory Evaluation of Food. 1st Edition, Academic press, New York, pp. 53-63.
· Amice-Quemeneur, N., Haluk, J.P. and Hardy, J. (1995). Influence of the acidification process on the colloidal stability of acidic milk drinks prepared from reconstituted nonfat dry milk. Journal of Dairy Science. 78(12): 2683-2690.
· Amin, T., Thakur, M., and Jain., S.C. (2013). Microencapsulation the future of probiotic cultures. Journal of Microbiology, Biotechnology and Food Sciences. 9(4): 35-43.
· Anal, A.K., and Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18(5): 240–251.
· Burgain, J., Gaiani, C., Linder, M. and Scher, J. (2011). Encapsulation of probiotic living cells: from laboratory scale to industrial applications. Journal of Food Engineering. 104(4): 467-483.
· Chen, H.Y., Li, X.Y., Liu, B.J. and Meng, X.H. (2017). Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions. Journal of Functional Foods, 29: 248–255.
· Ding, W.K. and Shah, N. P. (2009). Effect of various encapsulating materials on the stability of probiotic bacteria. Journal of Food Science, 74(2): 100-107.
· Doleyres, Y., and Lacroix, C. (2005). Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. International Dairy Journal, 15(10): 973-988.
· Gebara, C., Chaves, K.S., Ribeiro, M.C.E., Souza, F.N., Grosso, C.R.F. and Gigante, M.L. (2013). Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions. Food Research International, 51(2): 872–878.
· Homayouni, A., Azizi, A., Ehsani, M.R., Yarmand, M.S. and Razavi, S.H. )2008(. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry. 111(1): 50–55.
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2006). Milk and milk products- Determination of titrable acidity and value pH- test method. 1st revision, ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Milk products – Enumeration of presumptive Lactobacillus acidophilus on a selective medium – Colony-count technique at 37˚C. 1st revision, ISIRI No. 9616. [In Persian]
· Islam, M.A., Yun, C.H., Choi, Y.J. and Cho, C.S. )2010(. Microencapsulation of live probiotic bacteria. Journal of Microbiology and Biotechnology. 20(10): 1367-1377.
· Jiménez-Pranteda, M.J., Poncelet, D., Náder-Macías, M.E., Arcos, A., Aguilera, M., Monteoliva-Sánchez, M. et al., (2012). Stability of lactobacilli encapsulated in various microbial polymers. Journal of Bioscience and Bioengineering. 113(2): 179–184.
· Krasaekoopt, W., Bhandari, B., Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal. 13(1): 3-13.
· Le-Tien, C., Millette, M., Mateescu, M.A. and Lacroix, M. (2004). Modified alginate and chitosan for lactic acid bacteria immobilization. Biotechnology and Applied Biochemistry. 39(3): 347–354.
· Mohebbi, M. and Ghoddusi, H.B. (2008(. Rheological and sensory evaluation of yogurts containing probiotic cultures. Journal of Agriculture Science Technology. 10: 147-155.
· Mortazavian, A., Razavi, S. H., Ehsani, M.R. and Sohrabvandi, S. (2007). Principles and methods of microencapsulation of probiotic microorganisms. Iranian Journal of Biotechnology. 5: 1-18.
· Naeemi, H., Mortazavi, S.A., Milani, E., Koochaki, A. (2013(. The influence of adding inulin and encapsulation on survivability Lactobacillus casei storage of symbiotic yoghurt. Journal of Food Science and Technology. 40(10): 27-36.
· Nouri, M., Ezzatpana, H. and Abbasi, S. (2011). Application of renneted skim milk as a fat mimetics in nonfat yogurt. Food and Nutrition Sciences. 2: 541-548.
· Ribeiro, M.C.E., Chaves, K.S., Gebara, C., Souza, F.N., Grosso, C.R.F. and Gigante, M.L. (2014). Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt. Food Research International. 66: 424-431.
· Savoie, S., Champagne, C.P., Chiasson, S. and Audet, P. (2007(. Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma producing and probiotic strains. Journal of Applied Microbiology. 103(1): 163–174.
· Sheu, T.Y. and Marshall, R.T. (1993). Microencapsulation of lactobacilli in calcium alginate gels. Journal of Food Science. 54(3): 557–561.
· Sultana, K.H., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P. and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yogurt. International Journal of Food Microbiology. 62(1-2): 47–55.
· Tamine, A.Y. and Robinson, R.K. (1985). Yogurt Science and Technology. Pergamon Press, London, pp. 365–373.
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· Amerine, M.A., Pangborn, R.M., and Roessler, E.B. (1965). Principles of Sensory Evaluation of Food. 1st Edition, Academic press, New York, pp. 53-63.
· Amice-Quemeneur, N., Haluk, J.P. and Hardy, J. (1995). Influence of the acidification process on the colloidal stability of acidic milk drinks prepared from reconstituted nonfat dry milk. Journal of Dairy Science. 78(12): 2683-2690.
· Amin, T., Thakur, M., and Jain., S.C. (2013). Microencapsulation the future of probiotic cultures. Journal of Microbiology, Biotechnology and Food Sciences. 9(4): 35-43.
· Anal, A.K., and Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18(5): 240–251.
· Burgain, J., Gaiani, C., Linder, M. and Scher, J. (2011). Encapsulation of probiotic living cells: from laboratory scale to industrial applications. Journal of Food Engineering. 104(4): 467-483.
· Chen, H.Y., Li, X.Y., Liu, B.J. and Meng, X.H. (2017). Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions. Journal of Functional Foods, 29: 248–255.
· Ding, W.K. and Shah, N. P. (2009). Effect of various encapsulating materials on the stability of probiotic bacteria. Journal of Food Science, 74(2): 100-107.
· Doleyres, Y., and Lacroix, C. (2005). Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. International Dairy Journal, 15(10): 973-988.
· Gebara, C., Chaves, K.S., Ribeiro, M.C.E., Souza, F.N., Grosso, C.R.F. and Gigante, M.L. (2013). Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions. Food Research International, 51(2): 872–878.
· Homayouni, A., Azizi, A., Ehsani, M.R., Yarmand, M.S. and Razavi, S.H. )2008(. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry. 111(1): 50–55.
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2006). Milk and milk products- Determination of titrable acidity and value pH- test method. 1st revision, ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Milk products – Enumeration of presumptive Lactobacillus acidophilus on a selective medium – Colony-count technique at 37˚C. 1st revision, ISIRI No. 9616. [In Persian]
· Islam, M.A., Yun, C.H., Choi, Y.J. and Cho, C.S. )2010(. Microencapsulation of live probiotic bacteria. Journal of Microbiology and Biotechnology. 20(10): 1367-1377.
· Jiménez-Pranteda, M.J., Poncelet, D., Náder-Macías, M.E., Arcos, A., Aguilera, M., Monteoliva-Sánchez, M. et al., (2012). Stability of lactobacilli encapsulated in various microbial polymers. Journal of Bioscience and Bioengineering. 113(2): 179–184.
· Krasaekoopt, W., Bhandari, B., Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal. 13(1): 3-13.
· Le-Tien, C., Millette, M., Mateescu, M.A. and Lacroix, M. (2004). Modified alginate and chitosan for lactic acid bacteria immobilization. Biotechnology and Applied Biochemistry. 39(3): 347–354.
· Mohebbi, M. and Ghoddusi, H.B. (2008(. Rheological and sensory evaluation of yogurts containing probiotic cultures. Journal of Agriculture Science Technology. 10: 147-155.
· Mortazavian, A., Razavi, S. H., Ehsani, M.R. and Sohrabvandi, S. (2007). Principles and methods of microencapsulation of probiotic microorganisms. Iranian Journal of Biotechnology. 5: 1-18.
· Naeemi, H., Mortazavi, S.A., Milani, E., Koochaki, A. (2013(. The influence of adding inulin and encapsulation on survivability Lactobacillus casei storage of symbiotic yoghurt. Journal of Food Science and Technology. 40(10): 27-36.
· Nouri, M., Ezzatpana, H. and Abbasi, S. (2011). Application of renneted skim milk as a fat mimetics in nonfat yogurt. Food and Nutrition Sciences. 2: 541-548.
· Ribeiro, M.C.E., Chaves, K.S., Gebara, C., Souza, F.N., Grosso, C.R.F. and Gigante, M.L. (2014). Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt. Food Research International. 66: 424-431.
· Savoie, S., Champagne, C.P., Chiasson, S. and Audet, P. (2007(. Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma producing and probiotic strains. Journal of Applied Microbiology. 103(1): 163–174.
· Sheu, T.Y. and Marshall, R.T. (1993). Microencapsulation of lactobacilli in calcium alginate gels. Journal of Food Science. 54(3): 557–561.
· Sultana, K.H., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P. and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yogurt. International Journal of Food Microbiology. 62(1-2): 47–55.
· Tamine, A.Y. and Robinson, R.K. (1985). Yogurt Science and Technology. Pergamon Press, London, pp. 365–373.
