مطالعه ی اثر نانولیپوزوم اسانس بیدمشک بر زنده مانی بیفیدوباکتریوم لاکتیس در بستنی پروبیوتیک
محورهای موضوعی : میکروب شناسی صنعتی مواد غذائی
فاطمه امینی
1
,
حمداله مشتاقی
2
,
مریم عباس والی
3
1 -
2 - گروه بهداشت و کنترل کیفی مواد غذایی
3 - گروه بهداشت و کنترل کیفی مواد غذایی دانشکده تغذیه دانشگاه علوم پزشکی شیراز
کلید واژه: اسانس بیدمشک, نانولیپوزوم, کپسولاسیون, بیفیدوباکتریوم لاکتیس, Salix aegyptiaca .,
چکیده مقاله :
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.
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.
Aghajani, A.R.,Pourahmad. R.& Mahdavi Adeli, H.R. (2010). The Effect of Prebiotics on Probiotic Yogurt Containing
Lactobacillus casei. Food Technology & Nutrition, 8(4), 73-83. Akın, M., Akın, M., & Kırmacı, Z. (2007). 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, 104(1), 93-99. Al-Sheraji, S. H., Ismail, A., Manap, M. Y., Mustafa, S., Yusof, R. M., & Hassan, F. A. (2013). Prebiotics as functional foods: A
review. Journal of functional foods, 5(4), 1542-1553. Asgarpanah, J. (2012). Phytopharmacology and medicinal properties of Salix aegyptiaca L. African Journal of Biotechnology,
11(28), 7145-7150. Bastos, L. P. H., Vicente, J., dos Santos, C. H. C., de Carvalho, M. G., & Garcia-Rojas, E. E. (2020). Encapsulation of black pepper
(Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation. Food Hydrocolloids, 102, 105605. Coconnier, M. H., Lievin, V., Hemery, E., & Servin, A. L. (1998). Antagonistic activity against Helicobacter infection in vitro and
in vivo by the human Lactobacillus acidophilus strain LB. Applied and Environmental Microbiology, 64(11), 4573-4580. Di Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E., & Panfili, G. (2010). Production of
functional probiotic, prebiotic, and synbiotic ice creams. Journal of dairy science, 93(10), 4555-4564. Ebrahimzadegan, S., Zomorodi, SH., Hojjatoleslami, M.,& Khosroshahi Asl, A. (2015). The shelf life of free and encapsulated Bifidobacterium lactis and its effect on the physicochemical and sensory properties of Iranian buttermilk. Innovation
magazine in food science and technology, 5(4), 105-114. Elabbadi, A., Jeckelmann, N., Haefliger, O. P., & Ouali, L. (2011). Complexation/encapsulation of green tea polyphenols in
mixed calcium carbonate and phosphate micro-particles. Journal of Microencapsulation, 28(1), 1-9. Enayat, S., & Banerjee, S. (2009). Comparative antioxidant activity of extracts from leaves, bark and catkins of Salix aegyptiaca
sp. Food chemistry, 116(1), 23-28. Faidi, A., Lassoued, M. A., Becheikh, M. E. H., Touati, M., Stumbé, J.-F., & Farhat, F. (2019). Application of sodium alginate extracted from a Tunisian brown algae Padina pavonica for essential oil encapsulation: Microspheres preparation,
characterization and in vitro release study. International journal of biological macromolecules, 136, 386-394. Golestani, M.,Pourahmad. R.& Mahdavi Adeli, H.R. (2016). The effect of inulin on the survival of probiotic bacteria, physical, chemical and sensory characteristics of fermented and non-fermented synbiotic ice cream. Food Technology & Nutrition,
13(3), 25-32. Gortzi, O., Lalas, S., Chinou, I., & Tsaknis, J. (2007). Evaluation of the antimicrobial and antioxidant activities of Origanum dictamnus extracts before and after encapsulation in liposomes. Molecules, 12(5), 932-945.
Gülseren, I. b., & Corredig, M. (2013). Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes
prepared with milk fat globule membrane phospholipids. Journal of agricultural and food chemistry, 61(13), 3242-3251. Haynes, I. N., & Playne, M. J. (2002). Survival of probiotic cultures in low-fat ice-cream. Australian Journal of Dairy Technology, 57(1), 10.
Hekmat, S., & Mcmahon, D. J. (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as
a probiotic food. Journal of dairy science, 75(6), 1415-1422. Hernández-Nava, R., López-Malo, A., Palou, E., Ramírez-Corona, N., & Jiménez-Munguía, M. T. (2020). Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after
spray drying. Food Hydrocolloids, 109, 106077. Homayouni, A. (2011). Selection of suitable probiotic species for use in the production of ultra-beneficial ice cream. Scientific-
Research Journal of Microbial Biotechnology of Islamic Azad University, 3(8), 49-56. Homayouni, A., Rezaie Mokarram, R., Norouzi, S., Dehnad, A., & Barkhordari, A. (2015). Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream. Iranian Food Science and Technology
Research Journal, 11(1), 56-62. Homayouni Rad,A., Javadi, M., Ghasemnezhad Tabrizian, V. & Alizadeh, A. (2012). Increasing the probiotic survival in
functional ice cream by microencapsulation. Journal of Food Industry Research, 22(1), 97-102. Imran, M., Revol-Junelles, A.-M., René, N., Jamshidian, M., Akhtar, M. J., Arab-Tehrany, E.... Desobry, S. (2012). Microstructure and physico-chemical evaluation of nano-emulsion-based antimicrobial peptides embedded in bioactive packaging films.
Food Hydrocolloids, 29(2), 407-419. Javaheri, A., Khoshvaghti,A. & Marhamatizadeh, M.H. (2018). Probiotic yogurt production by hydroalcoholic extract of Gundelia tourneforti and probiotical kefir and evaluate its effect on probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum) activity. Journal of Veterinary Microbiology, 14(2), 15-23.
Kailasapathy, K., & Chin, J. (2000). Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunology and cell biology, 78(1), 80-88.
Karimi, I., Hayatgheybi, H., Kamalak, A., Pooyanmehr, M., & Marandi, Y. (2011). Chemical composition and effect of an essential oil of Salix aegyptiaca L., Salicaceae,(musk willow) in hypercholesterolemic rabbit model. Revista Brasileira de Farmacognosia, 21, 407-414.
Lu, Q., Li, D.-C., & Jiang, J.-G. (2011). Preparation of a tea polyphenol nanoliposome system and its physicochemical properties. Journal of agricultural and food chemistry, 59(24), 13004-13011.
Liang, J., Li, F., Fang, Y., Yang, W., An, X., Zhao, L., . . . Hu, Q. (2011). Synthesis, characterization and cytotoxicity studies of chitosan-coated tea polyphenols nanoparticles. Colloids and Surfaces B: Biointerfaces, 82(2), 297-301.
Mahdian, E., & Karazhian, R. (2020). Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01. Iranian Food Science and Technology Research Journal, 15(6), 103-112.
Mozafari, M. R. (2007). Nanomaterials and nanosystems for biomedical applications: Springer.
Noori, N., Noudoost, B., Gandomi Nasrabadi, H., & Akhondzadeh Basti, A. (2017). Effects of green tea extract nanoencapsulation on the survival of Lactobacillus Casei and Bifidobacterium lactis in symbiotic ice cream. Journal of
Veterinary Research, 72(2), 195-205. Rouhzadeh, S., & Bahramian, S. (2020). Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria
Lactobacillus plantarum in low fat ice cream. Journal of Food Hygiene, 10(38), 109-117. Sanchez, B., De Los REYES‐GAVILÁN, C. G., Margolles, A., & Gueimonde, M. (2009). Probiotic fermented milks: present and
future. International Journal of Dairy Technology, 62(4), 472-483. Sawale, P. D., Patil, G. R., Hussain, S. A., Singh, A. K., & Singh, R. R. B. (2017). Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid. International journal of food properties,
20(12), 3170-3178. Sayyari, Z., & Farahmandfar, R. (2017). Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential
oil. Food science & nutrition, 5(2), 266-272. Sebaaly, C., Jraij, A., Fessi, H., Charcosset, C., & Greige-Gerges, H. (2015). Preparation and characterization of clove essential
oil-loaded liposomes. Food chemistry, 178, 52-62. Siró, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008). Functional food. Product development, marketing and consumer
acceptance—A review. Appetite, 51(3), 456-467. Sonboli, A., Mojarrad, M., Ebrahimi, S. N., & Enayat, S. (2010). Free radical scavenging activity and total phenolic content of methanolic extracts from male inflorescence of Salix aegyptiaca grown in Iran. Iranian Journal of Pharmaceutical Research:
IJPR, 9(3), 293. Takahashi, M., Uechi, S., Takara, K., Asikin, Y., & Wada, K. (2009). Evaluation of an oral carrier system in rats: bioavailability
and antioxidant properties of liposome-encapsulated curcumin. Journal of agricultural and food chemistry, 57(19), 9141-
9146. Wu, J., Liu, H., Ge, S., Wang, S., Qin, Z., Chen, L…, Zhang, Q. (2015). The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes. Food
Hydrocolloids, 43, 427-435. Vahidmoghaddam, F.,Mortazavi. S,A., & Ghale mousiani, Z. (2018). Investigating the antioxidant activity of marjoram aqueous extract and its effect on the survival of Lactobacillus plantarum subspecies plantarum in low-fat probiotic yogurt. Journal of
innovation in food science and technology, 10(1), 25-32. Zandi, M., Dardmeh, N., Pirsa, S., & Almasi, H. (2017). Identification of cardamom encapsulated alginate–whey protein concentrates microcapsule release kinetics and mechanism during storage, stew process and oral consumption. Journal of
Food Process Engineering, 40(1), e12314. Zandi, M., Ganjloo, A., & Bimakr, M. (2022). Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginateand whey protein: Characterization, controlled release and mathematical modeling. Iranian Journal of Food Science
and Technology, 19(125), 121-133. Zandi, M., Ganjloo, A., & Bimakr, M. (2023). Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation. Iranian Journal of Food Science and Technology, 121(18),
93-106.
