مطالعه ی اثر نانولیپوزوم اسانس بیدمشک بر زنده مانی بیفیدوباکتریوم لاکتیس در بستنی پروبیوتیک
فاطمه امینی
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حمداله مشتاقی
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گروه بهداشت و کنترل کیفی مواد غذایی
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مریم عباس والی
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گروه بهداشت و کنترل کیفی مواد غذایی دانشکده تغذیه دانشگاه علوم پزشکی شیراز
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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.
چکیده انگلیسی :
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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