The study of the effect of free and nanoliposome Salix aegyptiaca essential oil on the survival of Bifidobacterium lactis in probiotic ice cream

Subject Areas : Industrial Food Microbiology

fatemeh Amini ¹ , Hamdallah Moshtaghi ² , مریم عباس والی ³

1 -
2 - Department of food quality control
3 - گروه بهداشت و کنترل کیفی مواد غذایی دانشکده تغذیه دانشگاه علوم پزشکی شیراز

Received: 2024-09-01 Accepted : 2024-12-27 Published : 2025-01-23

Keywords: Musk willow essential oil, nanoliposome, encapsulation, Bifidobacterium lactis, Salix aegyptiaca,

Abstract :

Salix aegyptiaca is a flowering plant known as Musk Willow. For a long time S. aegyptiaca has been used in traditional medicines for the relief of anemia and vertigo, as a cardiotonic agent, as well as a fragrance additive in the preparation of local candies in the food industry. Encapsulation of materials in nanoliposomes can be used as a protective system of natural compounds during their processing and storage. Today, the useing of probiotics in the form of food supplements or food products is increasing. Among probiotic products, ice cream has gained a lot of popularity. In this study, in addition to preparing the nanoliposomes of  musk willow essential oil by ethanol injection method, its effect on the Bifidobacterium lactis in ice cream was studied. In this study, 1% and 2% free essential oil and it`s nanoliposome were added to ice cream containing 10⁹ cfu/ml Bifidobacterium lactis and stored at -18 degrees Celsius, finally its effect was observed on days 0, 7, 14, 21, 28, 60 and 90 were studied. Bifidobacterium lactis in the groups containing 1% and 2% of free essential oil and Musk willow essential oil nanoliposomes showed significant survival during storage for 90 days. But, Bifidobacterium lactis was significantly reduced in the control group (ice cream without essential oil). According to the obtained results, the use of free and nanoliposome  Musk willow essential oil is recommended for the positive effect on increasing the survival of Bifidobacterium lactis bacteria in the production of probiotic ice cream.

 

 

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