ارزیابی ویژگی‌های کشک پروبیوتیک در شرایط پر کردن داغ حاوی لاکتوباسیلوس رامنوسوس ریزپوشانی شده
محورهای موضوعی : علوم و صنایع غذاییسعید سخاوتی زاده 1 , محمود امین لاری 2 , حمیدرضا قیصری 3 , سید شهرام شکرفروش 4 , محمد تقی گلمکانی 5
1 - دانش آموخته دکتری تخصصی، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، فارس، ایران؛ مربی، عضو هیئت علمی بخش تحقیقات فنی مهندسی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی فارس، سازمان تحقیقات و آموزش جهاد کشاورزی، شیراز، ایران
2 - استاد، گروه بیوشیمی و بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، فارس، ایران
3 - دانشیار، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، فارس، ایران
4 - استاد، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، فارس، ایران
5 - دانشیار، گروه صنایع غذایی ، دانشکده کشاورزی، دانشگاه شیراز، فارس، ایران
کلید واژه: پروبیوتیک, ریزپوشانی, کشک, زودو, لاکتوباسیلوس رامنوسوس,
چکیده مقاله :
کشک یکی از محصولات تخمیری پرطرفدار در ایران می‌باشد، که به‌‌صورت داغ تولید و بسته‌بندی می‌گردد. به‌علت حساس بودن باکتری‌های پروبیوتیک به حرارت، تاکنون اقبالی جهت تولید کشک پروبیوتیک صورت نگرفته است. در این تحقیق از تکنیک ریزپوشانی اکستروژن دولایه توسط آلژینات و صمغ زودو بر روی باکتری لاکتوباسیلوس رامنوسوس انجام شد و مؤلفه‌های اسیدیته، رنگ، بافت، ویژگی‌های حسی و زنده‌مانی باکتری پروبیوتیک مورد سنجش قرار گرفت. نتایج نشان داد که اسیدیته تا روز 60 در نمونه شاهد ثابت و در حدود 211 درجه دورنیک و در نمونه پروبیوتیک در حدود 193 درجه دورنیک و از روندی ثابت برخوردار بود. باکتری آزاد اضافه شده به نمونه کشک، بعد از پروسه پرکردن داغ، ماندگاری نداشت ولی نمونه حاوی دانک تا روز چهاردهم نگهداری، از استاندارد حد مجاز لازم برای محصول پروبیوتیک برخوردار بود. در روز شصت، مؤلفه‌های حسی، نظر کلی، طعم، قوام و دل‌پذیری در نمونه کشک شاهد دارای امتیاز بالاتری نسبت به کشک پروبیوتیکی بود. EΔ در کشک شاهد 8/4 و در کشک پروبیوتیک 62/2 بود. به‌غیر از پیوستگی، سایر مؤلفه‌های بافتی در کشک شاهد و حاوی دانک در ابتدای مدت نگهداری افزایش یافت و در طول مدت نگهداری نسبتاً ثابت ماند. زنده‌مانی باکتری لاکتوباسیلوس رامنوسوس ریزپوشانی شده دولایه، در حداقل تعداد مجاز log cfu/ml 6، برای محصول پروبیوتیک، 14 روز بود و مدت زمان ماندگاری کشک شاهد 60 روز بود. لذا این تکنیک می‌تواند به‌عنوان یک روش مؤثر در ماندگاری باکتری پروبیوتیک در کشک به‌کار رود
Kashk is one of the most popular fermented products in Iran which is produced and packaged in the hot filling mode. Due to the sensitivity of probiotic bacteria to heat, so far, there is no attempt to produce probiotic Kashk. Therefore, in this project, two-layered extrusion microencapsulation technique by alginate and Zedo gum was applied to Lactobacillus rhamnosus. Acidity, color, texture, sensory parameters and bacterial viability were evaluated. The results showed that the acidity was constant during the 60th day of storage time about 211°D in the control sample and193 °D in the probiotic sample. The free bacteria had not survived after the hot filling process in the Kashk sample, but the probiotic sample had a standard limit for the probiotic product until the 14th day of storage time. On the 60th day, general view, flavor, acceptance, and viscosity as sensory parameters in the control Kashk sample had a higher rating than the probiotic one. ΔE was 4.8 and 2.62 in control and probiotic Kashk, respectively. Except for cohesiveness, the other texture parameters increased at the beginning of the storage period and remained relatively constant during the time in control and probiotic Kashk samples. Therefore, according to the results of this research, the two-layered microencapsulated L. rhamonosus survived for 14 days as the recommended minimum limit of 6 log CFU/g bacteria for probiotic products and control Kashk had a shelf life of 60 days. Thus, this technique can be used as an effective method for the survival of probiotic bacteria in Kashk.
●Abbasi, S. and Azari, S. (2009). Novel microwave–freeze drying of onion slices. International Journal of Food Science and Technology, 44(5): 974-979. [In Persian]
●Adhikari, K., Mustapha, A. and Grün, I.U. (2003). Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt. Journal of Food Science, 68(1): 275-280.
●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.
●Ananta, E., Volkert, M. and Knorr, D) .2005(. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal, 15(4): 399-409.
●Champagne, C.P. (2009) .Prebiotics and Probiotics Science and Technology.1st edition, Springer, New York, pp. 761-804.
●Domagala, J., Sady, M., Grega, T. and Bonczar, G. (2005). The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute, International Journal of Food Properties, 8(2): 395-404.
●Donkor, O.N., Henriksson, A., Vasiljevic, T. and Shah, N.P. (2006). Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal, 16(10): 1181-1189.
●Doron, S., Snydman, D.R. and Gorbach, S.L. (2005). Lactobacillus GG: bacteriology and clinical applications. Gastroenterology Clinics, 34(3): 483-498.
●Ebringer, L., Ferenčík, M. and Krajčovič, J. (2008). Beneficial health effects of milk and fermented dairy products. Folia Microbiologica, 53(5): 378-394.
●Favaro-Trindade, C.S., Pinho, S.D. and Rocha, G.A. (2008). Revisão: Microencapsulação de ingredientes alimentícios. Brazilian Journal of Food Technology, 11(2):103-112.
●Flávia, C.A.B., da Rocha, J.S. and Susana, M.I.S. (2005). Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage International Dairy Journal, 15(12): 1279-1288.
●Fritzen-Freire, C.B., Prudêncio, E.S., Amboni, R. D., Pinto, S.S., Negrão-Murakami, A.N. and Murakami, F.S. (2012). Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics. Food Research International, 45(1): 306-312.
●Fu, W., Mathews, A.P. (1999). Lactic acid production from lactose by Lactobacillus plantarum: kinetic model and effects of pH, substrate, and oxygen. Biochemical Engineering Journal, 3(3): 163-170.
●Gandomi, H., Abbaszadeh, S., Misaghi, A., Bokaie, S. and Noori, N. (2016). Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions. LWT-Food Science and Technology, 69: 365-371.
●García‐Pérez, F.J., Lario, Y., Fernández‐López, J., Sayas, E., Pérez‐Alvarez, J. A. and Sendra, E. (2005). Effect of orange fiber addition on yogurt color during fermentation and cold storage. Color Research and Application, 30(6): 457-463.
●Hekmat, S. and Reid, G. (2006). Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutrition Research, 26(4): 163-166.
●Hill, C., Guarner, F., Reid, G., Gibson, G.R., Merenstein, D.J., Pot, B. et al. (2014). Expert consensus document: the international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology, 11(8): 506-514.
●Hofvendahl, K. and Hahn–Hägerdal, B. (2000). Factors affecting the fermentative lactic acid production from renewable resources. Enzyme and Microbial Technology, 26(2): 87-107.
●Horwitz, W. and Latimer, G. (2010). Official Methods of Analysis of AOAC International. J. Editors .ed. Available on CD.
●Hunt, M.C., Sørheim, O. and Slinde, E. (1999). Color and heat denaturation of myoglobin forms in ground beef. Journal of Food Science, 64(5): 847-851.
●Institute of Standards and Industrial Research of Iran (ISIRI). (1999). General method for sensory evaluation of dairy products. 1st edition, ISIRI No. 4691. [In Persian]
●Institute of Standards and Industrial Research of Iran (ISIRI). (2006). Milk and Milk products-determination of titrable acidity and pH value test method. 1st edition, ISIRI No. 2852. [In Persian]
●Institute of Standards and Industrial Research of Iran (ISIRI). (2017). Microbiology of milk and milk products – Specifications and test methods. 3rd revision, ISIRI No. 2406. [In Persian]
●Islam, A., Phillips, G., Sljivo, A., Snowden, M. and Williams, P. (1997). A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids, 11(4): 493–505.
●Jooyandeh, H., Mahmoodi, R., Samavati, V. and Hojjati, M. (2015). Effect of cold enzymatic treatment of milk by transglutaminase on textural properties of yogurt. Journal of Food Science and Technology, 13(1): 91-99.
●Karim, G., Mohammadi, K., Khandaghi, J. and Karami Darehaby, H. (2010). Analysis of Milk and Milk Product. 2nd edition, Univesity of Tehran Press, Tehran, pp.137-148. [In Persian]
●Kashki, M.T. and Amirabadizadeh, H. (2011). Approach to plant communities in desert regions of khorasan province in Iran. International Journal of Science and Nature, 2(1): 42-46. [In Persian]
●Kim, S.J., Cho, S.Y., Kim, S.H., Song, O. J., Shin, I.S., Cha, D.S., et al. (2008). Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC43121. LWT-Food Science and Technology, 41(3): 493-500.
●Koca, N., Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14(4): 365-373.
●Krasaekoopt, W., Bhandari, B. and Deeth, H.C. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13(1):3-13.
●Krasaekoopt, W., Bhandari, B. and Deeth, H.C. (2006). Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT-and conventionally treated milk during storage. LWT-Food Science and Technology, 39(2): 177-183.
●Kumar, A., Kumar, D. (2016). Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture. Journal of Food Science and Technology, 53(1): 667-675.
●Mansouripour, S., Esfandiari, Z. and Nateghi, L. (2013). The effect of heat process on the survival and increased viability of probiotic by microencapsulation: a review. Annals of Biological Research, 4(4): 83-87.
●Mattila-Sandholm, T., Myllärinen, P., Crittenden, R., Mogensen, G., Fondén, R. and Saarela, M. (2002). Technological challenges for future probiotic foods. International Dairy Journal, 12:173-182.
●Mousa, A., Liu, X.M., Chen, Y.Q., Zhang, H. and Chen, W. (2014). Evaluation of physiochemical, textural, microbiological and sensory characteristics in set yogurt reinforced by microencapsulated Bifidobacterium bifidum F‐35. International Journal of Food Science and Technology, 49(7): 1673-1679.
● Nasehi, B. (2012). Evaluation of different methods of color evaluation in spaghetti. Journal of Food Research. 23(1): 47-57. [In Persian]
●Onsoyen, E. (1997). Alginate, In: Imeson, A.P. (Editor), Thickening and Gelling Agents for Food. 2nd edition, Blackie Academic and Professional, Hong Kong, pp. 22-44.
●Sakai, T., Oishi, K., Asahara, T., Takada, T., Yuki, N., Matsumoto, K. et al. (2010). M-RTLV agar, a novel selective medium to distinguish Lactobacillus casei and Lactobacillus paracasei from Lactobacillus rhamnosus. International Journal of Food Microbiology, 139(3): 154-160.
●Shahbandari, J., Golkar, A., Taghavi, S.M. and Amiri, A. (2016). Effect of storage period on physicochemical, textural, microbial and sensory characteristics of stirred soy yogurt. International Journal of Farming and Allied Sciences, 5 (6): 476-484.
●Tamime, A.Y. and Robinson, R.K. (2007). Tamime and Robinson's Yoghurt: Science and Technology. 3rd edition, Elsevier, USA, pp. 535-607.
●Tharmaraj, N. and Shah, N.P. (2003). Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. Journal of Dairy Science, 86(7): 2288-2296.
● Zhang, T., Wang, S., Zheng, J., Gao, F., Ahmad, S. and Guo, M. (2016). Microencapsulation of Lactobacillus acidophilus (La-5), its evaluation and application in the yoghurt. Pakistanian Journal of Agriculture Science, 53(4): 933-939.
_||_●Abbasi, S. and Azari, S. (2009). Novel microwave–freeze drying of onion slices. International Journal of Food Science and Technology, 44(5): 974-979. [In Persian]
●Adhikari, K., Mustapha, A. and Grün, I.U. (2003). Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt. Journal of Food Science, 68(1): 275-280.
●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.
●Ananta, E., Volkert, M. and Knorr, D) .2005(. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal, 15(4): 399-409.
●Champagne, C.P. (2009) .Prebiotics and Probiotics Science and Technology.1st edition, Springer, New York, pp. 761-804.
●Domagala, J., Sady, M., Grega, T. and Bonczar, G. (2005). The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute, International Journal of Food Properties, 8(2): 395-404.
●Donkor, O.N., Henriksson, A., Vasiljevic, T. and Shah, N.P. (2006). Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal, 16(10): 1181-1189.
●Doron, S., Snydman, D.R. and Gorbach, S.L. (2005). Lactobacillus GG: bacteriology and clinical applications. Gastroenterology Clinics, 34(3): 483-498.
●Ebringer, L., Ferenčík, M. and Krajčovič, J. (2008). Beneficial health effects of milk and fermented dairy products. Folia Microbiologica, 53(5): 378-394.
●Favaro-Trindade, C.S., Pinho, S.D. and Rocha, G.A. (2008). Revisão: Microencapsulação de ingredientes alimentícios. Brazilian Journal of Food Technology, 11(2):103-112.
●Flávia, C.A.B., da Rocha, J.S. and Susana, M.I.S. (2005). Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage International Dairy Journal, 15(12): 1279-1288.
●Fritzen-Freire, C.B., Prudêncio, E.S., Amboni, R. D., Pinto, S.S., Negrão-Murakami, A.N. and Murakami, F.S. (2012). Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics. Food Research International, 45(1): 306-312.
●Fu, W., Mathews, A.P. (1999). Lactic acid production from lactose by Lactobacillus plantarum: kinetic model and effects of pH, substrate, and oxygen. Biochemical Engineering Journal, 3(3): 163-170.
●Gandomi, H., Abbaszadeh, S., Misaghi, A., Bokaie, S. and Noori, N. (2016). Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions. LWT-Food Science and Technology, 69: 365-371.
●García‐Pérez, F.J., Lario, Y., Fernández‐López, J., Sayas, E., Pérez‐Alvarez, J. A. and Sendra, E. (2005). Effect of orange fiber addition on yogurt color during fermentation and cold storage. Color Research and Application, 30(6): 457-463.
●Hekmat, S. and Reid, G. (2006). Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutrition Research, 26(4): 163-166.
●Hill, C., Guarner, F., Reid, G., Gibson, G.R., Merenstein, D.J., Pot, B. et al. (2014). Expert consensus document: the international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology, 11(8): 506-514.
●Hofvendahl, K. and Hahn–Hägerdal, B. (2000). Factors affecting the fermentative lactic acid production from renewable resources. Enzyme and Microbial Technology, 26(2): 87-107.
●Horwitz, W. and Latimer, G. (2010). Official Methods of Analysis of AOAC International. J. Editors .ed. Available on CD.
●Hunt, M.C., Sørheim, O. and Slinde, E. (1999). Color and heat denaturation of myoglobin forms in ground beef. Journal of Food Science, 64(5): 847-851.
●Institute of Standards and Industrial Research of Iran (ISIRI). (1999). General method for sensory evaluation of dairy products. 1st edition, ISIRI No. 4691. [In Persian]
●Institute of Standards and Industrial Research of Iran (ISIRI). (2006). Milk and Milk products-determination of titrable acidity and pH value test method. 1st edition, ISIRI No. 2852. [In Persian]
●Institute of Standards and Industrial Research of Iran (ISIRI). (2017). Microbiology of milk and milk products – Specifications and test methods. 3rd revision, ISIRI No. 2406. [In Persian]
●Islam, A., Phillips, G., Sljivo, A., Snowden, M. and Williams, P. (1997). A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids, 11(4): 493–505.
●Jooyandeh, H., Mahmoodi, R., Samavati, V. and Hojjati, M. (2015). Effect of cold enzymatic treatment of milk by transglutaminase on textural properties of yogurt. Journal of Food Science and Technology, 13(1): 91-99.
●Karim, G., Mohammadi, K., Khandaghi, J. and Karami Darehaby, H. (2010). Analysis of Milk and Milk Product. 2nd edition, Univesity of Tehran Press, Tehran, pp.137-148. [In Persian]
●Kashki, M.T. and Amirabadizadeh, H. (2011). Approach to plant communities in desert regions of khorasan province in Iran. International Journal of Science and Nature, 2(1): 42-46. [In Persian]
●Kim, S.J., Cho, S.Y., Kim, S.H., Song, O. J., Shin, I.S., Cha, D.S., et al. (2008). Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC43121. LWT-Food Science and Technology, 41(3): 493-500.
●Koca, N., Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14(4): 365-373.
●Krasaekoopt, W., Bhandari, B. and Deeth, H.C. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13(1):3-13.
●Krasaekoopt, W., Bhandari, B. and Deeth, H.C. (2006). Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT-and conventionally treated milk during storage. LWT-Food Science and Technology, 39(2): 177-183.
●Kumar, A., Kumar, D. (2016). Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture. Journal of Food Science and Technology, 53(1): 667-675.
●Mansouripour, S., Esfandiari, Z. and Nateghi, L. (2013). The effect of heat process on the survival and increased viability of probiotic by microencapsulation: a review. Annals of Biological Research, 4(4): 83-87.
●Mattila-Sandholm, T., Myllärinen, P., Crittenden, R., Mogensen, G., Fondén, R. and Saarela, M. (2002). Technological challenges for future probiotic foods. International Dairy Journal, 12:173-182.
●Mousa, A., Liu, X.M., Chen, Y.Q., Zhang, H. and Chen, W. (2014). Evaluation of physiochemical, textural, microbiological and sensory characteristics in set yogurt reinforced by microencapsulated Bifidobacterium bifidum F‐35. International Journal of Food Science and Technology, 49(7): 1673-1679.
● Nasehi, B. (2012). Evaluation of different methods of color evaluation in spaghetti. Journal of Food Research. 23(1): 47-57. [In Persian]
●Onsoyen, E. (1997). Alginate, In: Imeson, A.P. (Editor), Thickening and Gelling Agents for Food. 2nd edition, Blackie Academic and Professional, Hong Kong, pp. 22-44.
●Sakai, T., Oishi, K., Asahara, T., Takada, T., Yuki, N., Matsumoto, K. et al. (2010). M-RTLV agar, a novel selective medium to distinguish Lactobacillus casei and Lactobacillus paracasei from Lactobacillus rhamnosus. International Journal of Food Microbiology, 139(3): 154-160.
●Shahbandari, J., Golkar, A., Taghavi, S.M. and Amiri, A. (2016). Effect of storage period on physicochemical, textural, microbial and sensory characteristics of stirred soy yogurt. International Journal of Farming and Allied Sciences, 5 (6): 476-484.
●Tamime, A.Y. and Robinson, R.K. (2007). Tamime and Robinson's Yoghurt: Science and Technology. 3rd edition, Elsevier, USA, pp. 535-607.
●Tharmaraj, N. and Shah, N.P. (2003). Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. Journal of Dairy Science, 86(7): 2288-2296.
● Zhang, T., Wang, S., Zheng, J., Gao, F., Ahmad, S. and Guo, M. (2016). Microencapsulation of Lactobacillus acidophilus (La-5), its evaluation and application in the yoghurt. Pakistanian Journal of Agriculture Science, 53(4): 933-939.
