پژوهش و نوآوری در علوم و صنایع غذایی
خواص میکروبیولوژیکی، بیوشیمیایی و ارگانولپتیک دسر لبنی پروبیوتیک تولیدشده از شیر شتر و عصارۀ ریزپوشانی خوشاریزه
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
گروه علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
چکیده
این تحقیق با هدف افزایش زنده‌مانی باکتری پروبیوتیک لاکتوباسیلوس پلانتاروم، نانوامولسیون عصارۀ خوشاریزه با آلژینات سدیم جهت غنی‌سازی دسر لبنی بر پایۀ شیر شتر اضافه گردید. بنابراین نانوامولسیون عصارۀ خوشاریزه به‌ترتیب در مقادیر 0/6 گرم، 1/25 و 2/5 درصد به دسر لبنی افزوده شد. آزمون‌های عصارۀ ریزپوشانی‌شده، آزمون‌های فیزیکی-شیمیایی، میکروبی و پذیرش کلی دسرهای لبنی همچنین قابلیت زنده‌مانی باکتری‌های پروبیوتیک در روزهای 1، 11 و 21 در سه تکرار انجام شدند. نتایج نشان‌دهندۀ تشکیل ذرات ریز و یکنواخت بود. ریزپوشانی عصاره سبب حفظ بیشتر ترکیبات فنولی و درنتیجه حفظ بیشتر فعالیت آنتی‌اکسیدانی آنها نسبت به عصارۀ آزاد شد. بررسی آنالیز انتشار چاهک نشان داد باکتری‌های اشریشیاکلی و کاندیدا آلبیکانس به‌ترتیب مقاوم‌ترین و حساس‌ترین میکروارگانیسم‌ها به عصارۀ خوشاریزه بودند. عصارۀ ریزپوشانی‌شده حداقل غلظت مهارکنندگی و کشندگی بیشتری روی باکتری‌های اشریشیاکلی، کپک کاندیدا آلبیکانس و آسپرژیلوس نایجر نشان داد. درحالی‌که اختلاف آماری معنی‌داری بین حداقل غلظت مهارکنندگی عصارۀ آزاد و ریزپوشانی‌شده روی استافیلوکوکوس اورئوس مشاهده نشد. بررسی نتایج دسرهای لبنی افزایش اسیدیته، خاکستر و پذیرش کلی، کاهش pH و رطوبت را با افزایش غلظت عصارۀ ریزپوشانی‌شده و مدت زمان نگهداری نشان داد. استفاده از عصاره، تأثیر معنی‌داری بر میزان چربی و پروتئین تیمارها نداشت. ارزیابی نتایج میکروبی، نشان‌دهندۀ افزایش قابلیت زنده‌مانی باکتری پروبیوتیکی در دسر لبنی بود. بنابراین می‌توان دسر لبنی تهیه‌شده بر پایۀ شیر شتر را به‌عنوان یک محصول پروبیوتیک فراسودمند معرفی کرد.
کلیدواژه‌ها
موضوعات
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دوره 11، شماره 2
شهریور 1401صفحه 183-198
- تاریخ دریافت: 22 اسفند 1400
- تاریخ بازنگری: 02 مرداد 1401
- تاریخ پذیرش: 03 مرداد 1401
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