بررسی ویژگی‌های فیلم آلژینات حاوی باکتری پروبیوتیکLactobacillus plantarum جهت پوشش‌دهی کالباس ورقه‌ای

نوع مقاله : مقاله پژوهشی

نویسندگان

• دینا شهرام پور ¹
• مرتضی خمیری ²
• سید محمد علی رضوی ³
• محبوبه کشیری ²

¹ گروه پژوهشی ایمنی و کنترل کیفیت مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

² گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

³ گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران

https://doi.org/10.22067/ifstrj.2022.75042.1143

چکیده

افزایش آگاهی مردم از تأثیر رژیم غذایی بر سلامتی، تقاضا برای محصولات غذایی فراسودمند به‌ویژه پروبیوتیک­ها را افزایش داده است. باتوجه تنوع کم محصولات غذایی پروبیوتیک ارائه راه‌کارهای مناسب برای عرضه محصولات جدید اهمیت دارد. به دام انداختن باکتری­های پروبیوتیک در بستر پلیمری فیلم­ها و پوشش­های خوراکی رویکرد نوینی است که جهت افزایش زنده­مانی این میکروارگانیسم­ها و توسعه محصولات جدید پروبیوتیک در صنعت غذا مطرح شده است. در این مطالعه فیلم زیست فعال پروبیوتیک حاوی باکتری L. plantarum بر پایه آلژینات تولید شد. تأثیر افزودن باکتری بر ویژگی­های فیزیکی، مکانیکی و ممانعت­کنندگی فیلم آلژینات ارزیابی شد. علاوه بر این، تأثیر دو دمایC °4 و C°25 بر زنده­مانی باکتری پروبیوتیک محصور در ساختار فیلم در طی یک ماه نگهداری از طریق آزمون شمارش باکتری در سطح محیط کشت MRS agar بررسی شد. سپس بر این اساس پوشش­دهی ماده غذایی مدل با فیلم پروبیوتیک انجام شده و زنده­مانی باکتری پروبیوتیک در طول دوره نگهداری غذا تعیین شد. نتایج نشان داد که میزان افت جمعیت باکتری پروبیوتیک پس از خشک شدن محلول فیلم آلژینات حدود 61/4 درصد بود. افزودن باکتری پروبیوتیک به فیلم آلژینات منجر به افزایش ضخامت، کدورت، مقاومت در برابر کشش فیلم شد، در حالی‌که بر حلالیت، فعالیت آبی، افزایش طول و ریزساختار فیلم آلژینات تأثیر معناداری نداشت. علاوه بر این فیلم پروبیوتیک حاوی باکتری نسبت به فیلم کنترل فاقد باکتری از درخشندگی، محتوای رطوبت و نفوذپذیری در برابر بخار آب کمتری برخوردار بود. درصد زنده‌مانی باکتری L. plantarum در فیلم آلژینات پس از یک ماه نگهداری در دمای C°4 بیشتر از  C°25 و به‌ترتیب 84/96 و 29/47 درصد بود. همچنین جمعیت باکتری محصور در ساختار فیلم در سطح مدل غذایی (کالباس) پس از سه هفته نگهداری در یخچال در حد مطلوب محصولات پروبیوتیک (> cfu/gr 10⁶) بود. بنابراین فیلم آلژینات به‌عنوان حامل مناسب برای میکروارگانسیم­های پروبیوتیک جهت تولید محصولات غذایی فراسودمند جدید توصیه می­شود.

کلیدواژه‌ها

• زنده‌مانی
• فیلم پروبیوتیک
• نفوذپذیری
• L. plantarum

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating

نویسندگان [English]

• Dina Shahrampour ¹
• Morteza Khomeiri ²
• Seyed Mohammad Ali Razavi ³
• Mahboobeh Kashiri ²

¹ Department of Food Safety and Quality Control, Research Institute of Food Science and Technology, Mashhad, Iran

² Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

³ Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

چکیده [English]

Introduction
Increasing public awareness of the impact of diet on health has increased the demand for healthy food products, especially probiotics. Probiotics are living and non-pathogenic microorganisms with beneficial effects on the host when consumed on a regular basis  and sufficient amounts (10⁶ cfu/gr or ml). A significant number of probiotics become inactive during various food processes (thermal, mechanical and osmotic stress), storage condition (exposure to oxygen, UV light and low or high temperature) or during interaction with food ingredients. In addition, the breakdown and passage of food through the digestive system can also affect the survival and ability of probiotics to form colony in the intestine. Therefore, it is a challenge for food manufacturers to maintain and deliver live probiotic cells in sufficient quantities via food product. On the other hand, the variety of probiotic food products in the market, especially in Iran, is low and is mainly limited to dairy products, fermented drinks and pickles. Bioactive edible films and coatings are defined as biopolymer-based structures that carry bioactive components such as vitamins, enzymes, peptides, etc, and slowly release them on the food surface during storage. Biopolymers such as polysaccharides, proteins, and lipids are used in the preparation of edible films and coatings. Trapping probiotic bacteria in the structure of edible films and coatings is a new approach that has been proposed to increase the survival of these microorganisms and to develop new probiotic products in the food industry.
 
Materials and Methods
In this study, an alginate-based probiotic bioactive film containing L. plantarum was fabricated after centrifuging of overnight culture of probiotic bacterium from MRS medium and adding the bacterial cells into film forming solution. The effect of bacterial addition on physical, mechanical and prevention properties of alginate film was evaluated. In addition, the effect of two temperatures 4 °C and 25 °C on the survival of embedded probiotic bacterium in the film structure during one month of storage was also investigated by microbial count assay on MRS agar medium. Then, the model food was covered with probiotic film and the survival of probiotic bacterium during  storage at 4 °C was determined.
 
Results and Discussion
The results showed that the population of probiotic bacterium declined about 4.61% after drying of alginate film solution. Addition of probiotic bacterium to the alginate film increased the thickness, turbidity, and tensile strength of the film, while had no significant effect on solubility, water activity, Elongation (%) and microstructure of alginate film. In addition, the probiotic film containing bacteria had less Lightness (L*), and moisture content than the control film. Also, the incorporation of L. plantarum in alginate film could decrease the water vapor permeability (WVP) from 0.755 to 4.51 (×10^-10 g m^-1s^-1pa^-1). The total color difference (ΔE) of alginate film containing probiotic bacteria compared to control film without probiotic bacteria was 1.1. The SEM images were confirmed the proper and uniform distribution of probiotic L. plantarum cells on the surface of alginate film. The survival percentage of L. plantarum in alginate film after one month of storage at 4 °C and 25 °C was 96.84 and 47.29%, respectively. Also, the population of embedded bacteria in the film structure on the food model (sausage) surface after three weeks storage in refrigerator was in desired level of probiotic products (> 10⁶ cfu / gr).
 
Conclusion
 The viability of probiotic bacteria after the application of alginate film containing L. plantarum on the surface of food model (sausage) during cold storage remained at the optimal recommended level for three weeks. Therefore, alginate film is recommended as a suitable carrier for probiotic microorganisms to produce new functional products.

کلیدواژه‌ها [English]

• L. plantarum
• Permeability
• Probiotic film
• Survival

©2022 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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