بررسی زنده‌مانی باکتری‌های پروبیوتیک لاکتوباسیلوس کازئی و بیفیدوباکتریوم لاکتیس انکپسوله شده با آلژینات کلسیم- اینولین در نوشیدنی چای سبز سرد

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی- واحد سراب، دانشگاه آزاد اسلامی، سراب، ایران

2 عضو هیات علمی گروه علوم و صنایع غذایی

3 Faculty of Veterinary Medicine, University of Tehran

10.22034/fr.2021.46353.1795

چکیده

امروزه غنی‌سازی مواد غذایی با استفاده از باکتری‌های پروبیوتیک و استفاده از پری بیوتیک ها در جهت افزایش جمعیت این باکتری‌ها یکی از روش‌های مورد توجه در صنعت غذا به شمار می‌رود. هدف از انجام این تحقیق بررسی زنده‌مانی باکتری‌های پروبیوتیک لاکتوباسیلوس کازئی و بیفیدوباکتریوم لاکتیس انکپسوله شده با آلژینات کلسیم- اینولین در نوشیدنی چای سبز سرد می‌باشد. در این تحقیق با استفاده از انکپسوله کردن باکتری‌های پروبیوتیک لاکتوباسیلوس کازئی و بیفیدوباکتریوم لاکتیس با آلژینات کلسیم و همچنین افزودن اینولین در سطوح مختلف (صفر، 3 و 7 درصد وزنی-وزنی) در نوشیدنی چای سبز یک محصول سین بیوتیک تولید گردید. در طول دوره نگهداری شمارش باکتریهای پروبیوتیک لاکتوباسیلوس کازئی و بیفیدوباکتریوم لاکتیس در محیط کشت MRS-agar و ارزیابی خصوصیات فیزیکوشیمیایی و حسی تیمارها انجام گرفت. با انکپسولاسیون باکتری‌های پروبیوتیک و افزایش میزان اینولین زنده‌مانی باکتری‌های پروبیوتیک نسبت به تیمار شاهد افزایش معنی‌داری داشتند (P<0/05). همچنین نتایج نشان داد در تمامی تیمارهای چای سبز میزان تغییرات pH تفاوت معنی‌داری نداشتند (P≥0/05). همچنین میزان اسیدیته در تیمارهای چای سبز دارای اینولین 3% و 7% در روز 28 به‌صورت معنی‌داری بیشتر از همان میزان نسبت به سایر تیمارها بود (P<0/05). ارزیابی حسی نیز نشان داد که طعم و مزه در تمامی تیمارهای چای سبز هیچ تفاوت معنی‌داری نداشتند. استفاده از اینولین و انکپسوله کردن بر روی خصوصیات ارگانولپتیکی (طعم و مزه) تأثیری نداشت، ولی باعث افزایش زنده‌مانی باکتری‌های پروبیوتیک لاکتوباسیلوس کازئی و بیفیدوباکتریوم لاکتیس اضافه‌شده به نوشیدنی چای سبز گردید. در کل، از این روش می‌توان به‌منظور افزایش بقای باکتری‌های پروبیوتیک طی فرآیند تولید و نگهداری نوشیدنی چای سبز استفاده کرد.

کلیدواژه‌ها


عنوان مقاله [English]

Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink

نویسندگان [English]

  • F Nasirvand 1
  • N Babolani Mogadam 3
چکیده [English]

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.

کلیدواژه‌ها [English]

  • Keywords: Green Tea Drink
  • Lactobacillus casei
  • Bifidobacterium lactis
  • Encapsulation
  • Inulin
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