پديد آورندگان :
نصيروند، فريد دانشگاه آزاد اسلامي واحد سراب - گروه علوم و صنايع غذايي، سراب، ايران , فتحي آچاچلويي، بهرام دانشگاه محقق اردبيلي - دانشكده كشاورزي و منابع طبيعي - گروه علوم و صنايع غذايي، اردبيل، ايران , بابلاني مقدم، نيما دانشگاه تهران - دانشكده دامپزشكي - گروه بهداشت و كنترل مواد غذايي، تهران، ايران
كليدواژه :
نوشيدني چاي سبز , لاكتوباسيلوس كازئي , بيفيدوباكتريوم لاكتيس , انكپسوله كردن , اينولين
چكيده فارسي :
امروزه غني‌سازي مواد غذايي با استفاده از باكتريهاي پروبيوتيك و استفاده از پري بيوتيك ها در جهت افزايش جمعيت اين باكتري‌ها يكي از روش‌هاي مورد توجه در صنعت غذا به شمار مي‌رود. هدف از انجام اين تحقيق بررسي زنده‌ماني باكتريهاي پروبيوتيك لاكتوباسيلوس كازئي و بيفيدوباكتريوم لاكتيس انكپسوله شده با آلژينات كلسيم- اينولين در نوشيدني چاي سبز سرد مي‌باشد. در اين تحقيق با استفاده از انكپسوله كردن باكتريهاي پروبيوتيك لاكتوباسيلوس كازئي و بيفيدوباكتريوم لاكتيس با آلژينات كلسيم و همچنين افزودن اينولين در سطوح مختلف (صفر، 3 و 7 درصد وزني-وزني) در نوشيدني چاي سبز يك محصول سين بيوتيك توليد گرديد. در طول دوره نگهداري شمارش باكتريهاي پروبيوتيك لاكتوباسيلوس كازئي و بيفيدوباكتريوم لاكتيس در محيط كشت MRS-agar و ارزيابي خصوصيات فيزيكوشيميايي و حسي تيمارها انجام گرفت. با انكپسولاسيون باكتريهاي پروبيوتيك و افزايش ميزان اينولين زنده‌ماني باكتريهاي پروبيوتيك نسبت به تيمار شاهد افزايش معني‌داري داشتند (P<0/05). همچنين نتايج نشان داد در تمامي تيمارهاي چاي سبز ميزان تغييرات pH تفاوت معني‌داري نداشتند (P≥0/05). همچنين ميزان اسيديته در تيمارهاي چاي سبز داراي اينولين 3% و 7% در روز 28 به‌صورت معني‌داري بيشتر از همان ميزان نسبت به ساير تيمارها بود (P<0/05). ارزيابي حسي نيز نشان داد كه طعم و مزه در تمامي تيمارهاي چاي سبز هيچ تفاوت معني‌داري نداشتند. استفاده از اينولين و انكپسوله كردن بر روي خصوصيات ارگانولپتيكي (طعم و مزه) تأثيري نداشت، ولي باعث افزايش زنده‌ماني باكتريهاي پروبيوتيك لاكتوباسيلوس كازئي و بيفيدوباكتريوم لاكتيس اضافه‌شده به نوشيدني چاي سبز گرديد. در كل، از اين روش مي‌توان به‌منظور افزايش بقاي باكتريهاي پروبيوتيك طي فرآيند توليد و نگهداري نوشيدني چاي سبز استفاده كرد.
چكيده لاتين :
Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.
Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.
Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.
Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.
