بررسی امکان تولید آبمیوه پروبیوتیک بر پایه مخلوط آلبالو، کرنبری و سیب با استفاده از لاکتوباسیلوس اسیدوفیلوس و لاکتوباسیلوس کازئی
محورهای موضوعی : میکروبیولوژی مواد غذایی
شیوا دلیری
1
(
دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
)
بیژن خورشیدپور
2
(
مربی گروه علوم و صنایع غذایی ، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
)
رضوان پوراحمد
3
(
دانشیار گروه علوم و صنایع غذایی ، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین ، ایران
)
کلید واژه: آلبالو, سیب, کرنبری, لاکتوباسیلوس اسیدوفیلوس, لا کتوباسیلوس کازئی,
چکیده مقاله :
مقدمه: پروبیوتیکها میکروارگانیسمهای زندهای هستند که با استقرار در محیط روده، مانع از فعالیت میکروارگانیسمهای غیر مفید و پاتوژنمی شوند. در بین غذاهای مناسب برای افزودن پروبیوتیکها تقاضا برای فرآورده های پروبیوتیک غیرلبنی افزایش یافته است که محصولاتآبمیوه پروبیوتیک در سالهای اخیر بیشتر مورد مطالعه قرار گرفته است.مواد و روشها: در تحقیق حاضر از لاکتوباسیلوس اسیدوفیلوس و کازئی )سطوح 0 ، 35 ، 50 ، 65 % ، 100 ( با تراکم 710 در آبمیوه تهیه شدهاز مخلوط آلبالو، کرنبری و سیب استفاده گردید. نمونه شاهد )فاقد باکتری( نیز تولید شد. خواص میکروبی، فیریکوشیمیایی و حسی نمونههاطی 28 روز نگهداری مورد بررسی قرار گرفت .یافتهها: تعداد باکتری پروبیوتیک در آبمیوه مذکور با گذشت زمان افزایش یافت. خواص فیزیکوشیمیایی نظیر بریکس، قند، اسیدیته، کدورت،رنگ و pH تغییرات معنیداری داشت. بریکس، قند و pH کاهش و اسیدیته و کدورت آبمیوه افزایش یافت. همچنین مشخص گردید کهافزودن باکتری تا حدودی باعث تضعیف ویژگیهای حسی )ارگانولپتیکی( شده است .نتیجهگیری: در میان نمونهها، نمونه حاوی % 100 باکتری لاکتوباسیلوس اسیدوفیلوس به عنوان بهترین تیمار از نظر زنده مانی باکتری واز نظر ویژگیهای حسی بعد از نمونه شاهد، نمونه حاوی % 35 اسیدوفیلوس و % 65 کازئی به عنوان نمونه برتر معرفی شد.
Introduction: Probiotics are living microorganisms that, by settling in the intestinal environment, inhibit the activity of noninfectious and pathogenic microorganisms. The main purpose of this study was to consider the probability of producing probiotic juice containing Lactobacillus acidophilus and Lactobacillus casei based on apple, cranberry and sour cherry mixture. Materials and Methods: In the present research, Lactobacillus acidophilus and casie (0, 35, 50, 65,100% levels) were used at a density of 107, at the temperature of 4oc in juice made from mixed sour cherry, cranberry and apple. The physical, chemical, microbiological and sensory properties of the produced juice, during production period were all measured in the first, second, third and fourth week (28 days). Results: The number of probiotic bacteria in the juice increased over the time. Physicochemical properties such as brix, sugar, pH, acidity, turbidity and color had significant changes. Brix, sugar, pH decreased whereas acidity, turbidity of the juice increased. It was also found that the addition of bacteria has somewhat weakened the sensory (organoleptic) characteristics. Conclusion: Among the samples, the sample containing 100% Lactobacillus acidophilus bacteria was identified as the best bacterial growth treatment and in terms of sensory properties, the sample containing 35% acidophilus 65% casei was introduced as a superior sample.
Akbarpour, V., Hemmati, Kh. & Sharifani, M. (2009). Physical and chemical properties of pomegranate (punicagranatuml) fruit in maturation stage. American-Eurasian journal of Agricultural & Environmental Sciences, 6(4), 411-416
Amini Nia, H., Razavi, S. H. & Eyvazzadeh, O. (2016). Celery juice produces super-beneficial beverages using lactic acid bacteria. Journal of Food Science and Technology, 51 (13), 103-111[In Persian].
Anon. (2007). Juices - Test Methods, National Standard of Iran. No. 2685, Iranian Institute of Standards and Industrial Research [In Persian].
Ashrafi, F. (2006). Practical Microbiology. Ahsan Publications, First Edition [In Persian].
Askari, F., Sefidkon, F., Teimouri, M. & Yousef Nanaei, S. (2009). Chemical Composition and Antimicrobial Activity of the Essential Oil
Pimpinella puberula (DC) Boiss. Journal of Agricultural Science and Technology, 11, 431-438
Babaei, M., Hashemi Ravan, M. & Pourahmad, R. (2016). Production of probiotic drinks based on tomato juice, green bell peppers, celery and coriander. Master Thesis, Islamic Azad University, Varamin Pishva Branch [In Persian].
Capela, P. T., Hey, K. C. & Shah, N. P. (2005). Effect of cryoprotectans, prebiotics and microencapsulation freeze_dried yoghurt. Food Research International, 39, 203-211.
Daneshi, M., Ehsani, M. R., Razavi, H. S. & Labbafi, M. (2013). Effect of storage on refrigerated storage on the probiotic survival and sensory properties of carrot/milk juice mix drink. Electronic Journal of Biotechnology, 16 (5), 15.
Falade, K. O., Babalola, S. O. & Akinyemi, S. O. S. (2004). Ogunlade AA. Degradation of quality attributes of sweetened Julie and Ogbomoso mango juices during storage. European Food Research and Technology, 218, 456–459.
Hosseini, M. (2015). Investigating the production of industrial cinbiotics apple juice and sour cherry syrup. Master Thesis. Ministry of Science, Research and Technology, Urmia University, Faculty of Agriculture [In Persian].
Kun, S., Rezessy-Szabó, J. M., Nguyen, Q. D. & Hoschke, A. (2008). Changes of microbiological population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry, 43(8), 816-821.
Luckow, T. & Delahunty, C. (2004). Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Quality and Preference, 15, 751-759.
Malganji, Sh., Jihadi, M., Shadnoush, M., Mortazavian, A., Wendy, S. & Ivani. M. J. (2014). Investigating the bioavailability of lactobacilli and the characteristics of probiotic grape juice during refrigerated storage. Journal of Medicine and Cultivation, 23(3), 123 -132 [In Persian].
Mashayekh, S., Hashemiravan, M. & Mokhtari, F. D. (2015). Study on production possibility of probiotic fermented beverage based onmixture of pineapple, apple and mango juices. Journal of Chemical and Pharmaceutical Research, 7(12), 1132-1137.
Mortazavian, A. M. & Wandy, S. (2006). A Review of Probiotics and Probiotic Food Products, Tehran, Ata Publications, 131-174 [ In Persian].
Moussavi, Z. E., Mousavi, S. M., Razavi., S. H., Emam Djomeh, Z. & Kiani, H. (2011). Fermontation of pomegranate juice by probiotic lactic acid bacteria. World Microbiology & Biotechnology, 27, 123-128.
Nosrati, R., Hashemiravan, M. & Talebi, M. (2014). Fermentation of vegetables juice by probiotic bacteria. International Journal of Biosciences, 4(3), 171- 180.
Omidi, P., Fazeli, M. R., Amuzegar, M. A. &
Mortazavi, P. (2011). Investigation of the antidiabetic effect of Iranian yellow carrot water probiotic by Lactobacillus acidophilus. Journal of Comparative Scientific Pathobiology, 1, 402-395 [In Persian].
Pereira, A. L. F., Maciel, T. C. & Rodrigues, S. (2011). Probiotic beverage from cashew apple juice fermented with lactobacillus casei. Food Research International, 44, 1276-1283.
Pir Mohammadi, R., Ashrafi Yurqanlu, R., Yar Hosseini, M., Kakeh Mohammadi, M. & Kaki, S. (2016). Investigating the possibility of producing apple banana syrup juice. 3rd International Conference on Science and Engineering [In Persian].
Rezaei, R. M., Khamiri, M., Aelami, M. & Kashani Nejad, M. (2012). Investigation of the effect of gum arabic and guar gum on the survival of lactobacilli acidophilus and bifidobacterium in frozen probiotic yogurt, Iranian Journal of Food Science and Technology, 8, 4, 377-317 [In Persian].
Sharma, M., Mridula, D. & Gupta, R. K. (2013). Development of sprouted wheat based probiotic beverage. Journal of Food Science and Technology, 1-8.
Sohrab Vandi, S., Mortazavian, S. M., Jahani, H., Eyvani, M. J., Neamatollahi, A. & Komeili Fanood, R. (2015). Investigating the effect of some prebiotics on the physicochemical and sensory properties of diet orange juice. Hakim Seyed Ismail Jorjani Magazine, Third Year, No. 3, 1-11 [In Persian].
Tutunchi, P., Hesari, J., Moradi, M. & Fathi Achachlui, B. (2015). Assess the possibility of producing probiotic red grape juice using Lactobacillus casei 431 and Lactobacillus acidophilus La-5. Journal of Food Industry Research, (4) 25, 655- 666 [In Persian].
Yahyaei, Z., Hashemiravan, M. & Pourahmad, R. (2015). Production of beverage based on probiotic fermented mixture of malt extract and red fruit juices. Advances in Environment Biology, 9(2), 762-769.
Yoon, K.Y., Woodams, E. E. & Hang, Y. D. (2005). Fermentation of beet juice by beneficial lactic acid bacteria. Lebensmittel-Wissenschaft und-Technologie, 38, 73-75.
Zandi, M., Hashemiravan, M. & Berenji, SH. (2016). Production of probiotic fermented mixture of carrot, beet and apple juice. Journal of Paramedical Science, 7(3), 17-23.
Akbarpour, V., Hemmati, Kh. & Sharifani, M. (2009). Physical and chemical properties of pomegranate (punicagranatuml) fruit in maturation stage. American-Eurasian journal of Agricultural & Environmental Sciences, 6(4), 411-416
Amini Nia, H., Razavi, S. H. & Eyvazzadeh, O. (2016). Celery juice produces super-beneficial beverages using lactic acid bacteria. Journal of Food Science and Technology, 51 (13), 103-111[In Persian].
Anon. (2007). Juices - Test Methods, National Standard of Iran. No. 2685, Iranian Institute of Standards and Industrial Research [In Persian].
Ashrafi, F. (2006). Practical Microbiology. Ahsan Publications, First Edition [In Persian].
Askari, F., Sefidkon, F., Teimouri, M. & Yousef Nanaei, S. (2009). Chemical Composition and Antimicrobial Activity of the Essential Oil
Pimpinella puberula (DC) Boiss. Journal of Agricultural Science and Technology, 11, 431-438
Babaei, M., Hashemi Ravan, M. & Pourahmad, R. (2016). Production of probiotic drinks based on tomato juice, green bell peppers, celery and coriander. Master Thesis, Islamic Azad University, Varamin Pishva Branch [In Persian].
Capela, P. T., Hey, K. C. & Shah, N. P. (2005). Effect of cryoprotectans, prebiotics and microencapsulation freeze_dried yoghurt. Food Research International, 39, 203-211.
Daneshi, M., Ehsani, M. R., Razavi, H. S. & Labbafi, M. (2013). Effect of storage on refrigerated storage on the probiotic survival and sensory properties of carrot/milk juice mix drink. Electronic Journal of Biotechnology, 16 (5), 15.
Falade, K. O., Babalola, S. O. & Akinyemi, S. O. S. (2004). Ogunlade AA. Degradation of quality attributes of sweetened Julie and Ogbomoso mango juices during storage. European Food Research and Technology, 218, 456–459.
Hosseini, M. (2015). Investigating the production of industrial cinbiotics apple juice and sour cherry syrup. Master Thesis. Ministry of Science, Research and Technology, Urmia University, Faculty of Agriculture [In Persian].
Kun, S., Rezessy-Szabó, J. M., Nguyen, Q. D. & Hoschke, A. (2008). Changes of microbiological population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry, 43(8), 816-821.
Luckow, T. & Delahunty, C. (2004). Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Quality and Preference, 15, 751-759.
Malganji, Sh., Jihadi, M., Shadnoush, M., Mortazavian, A., Wendy, S. & Ivani. M. J. (2014). Investigating the bioavailability of lactobacilli and the characteristics of probiotic grape juice during refrigerated storage. Journal of Medicine and Cultivation, 23(3), 123 -132 [In Persian].
Mashayekh, S., Hashemiravan, M. & Mokhtari, F. D. (2015). Study on production possibility of probiotic fermented beverage based onmixture of pineapple, apple and mango juices. Journal of Chemical and Pharmaceutical Research, 7(12), 1132-1137.
Mortazavian, A. M. & Wandy, S. (2006). A Review of Probiotics and Probiotic Food Products, Tehran, Ata Publications, 131-174 [ In Persian].
Moussavi, Z. E., Mousavi, S. M., Razavi., S. H., Emam Djomeh, Z. & Kiani, H. (2011). Fermontation of pomegranate juice by probiotic lactic acid bacteria. World Microbiology & Biotechnology, 27, 123-128.
Nosrati, R., Hashemiravan, M. & Talebi, M. (2014). Fermentation of vegetables juice by probiotic bacteria. International Journal of Biosciences, 4(3), 171- 180.
Omidi, P., Fazeli, M. R., Amuzegar, M. A. &
Mortazavi, P. (2011). Investigation of the antidiabetic effect of Iranian yellow carrot water probiotic by Lactobacillus acidophilus. Journal of Comparative Scientific Pathobiology, 1, 402-395 [In Persian].
Pereira, A. L. F., Maciel, T. C. & Rodrigues, S. (2011). Probiotic beverage from cashew apple juice fermented with lactobacillus casei. Food Research International, 44, 1276-1283.
Pir Mohammadi, R., Ashrafi Yurqanlu, R., Yar Hosseini, M., Kakeh Mohammadi, M. & Kaki, S. (2016). Investigating the possibility of producing apple banana syrup juice. 3rd International Conference on Science and Engineering [In Persian].
Rezaei, R. M., Khamiri, M., Aelami, M. & Kashani Nejad, M. (2012). Investigation of the effect of gum arabic and guar gum on the survival of lactobacilli acidophilus and bifidobacterium in frozen probiotic yogurt, Iranian Journal of Food Science and Technology, 8, 4, 377-317 [In Persian].
Sharma, M., Mridula, D. & Gupta, R. K. (2013). Development of sprouted wheat based probiotic beverage. Journal of Food Science and Technology, 1-8.
Sohrab Vandi, S., Mortazavian, S. M., Jahani, H., Eyvani, M. J., Neamatollahi, A. & Komeili Fanood, R. (2015). Investigating the effect of some prebiotics on the physicochemical and sensory properties of diet orange juice. Hakim Seyed Ismail Jorjani Magazine, Third Year, No. 3, 1-11 [In Persian].
Tutunchi, P., Hesari, J., Moradi, M. & Fathi Achachlui, B. (2015). Assess the possibility of producing probiotic red grape juice using Lactobacillus casei 431 and Lactobacillus acidophilus La-5. Journal of Food Industry Research, (4) 25, 655- 666 [In Persian].
Yahyaei, Z., Hashemiravan, M. & Pourahmad, R. (2015). Production of beverage based on probiotic fermented mixture of malt extract and red fruit juices. Advances in Environment Biology, 9(2), 762-769.
Yoon, K.Y., Woodams, E. E. & Hang, Y. D. (2005). Fermentation of beet juice by beneficial lactic acid bacteria. Lebensmittel-Wissenschaft und-Technologie, 38, 73-75.
Zandi, M., Hashemiravan, M. & Berenji, SH. (2016). Production of probiotic fermented mixture of carrot, beet and apple juice. Journal of Paramedical Science, 7(3), 17-23.
