اثر الیگوفروکتوز و ریزپوشانی بر زنده‌مانی لاکتوباسیلوس رامنوزوس و ویژگی‌های فیزیکوشیمیایی و حسی ژله فراسودمند

نوع مقاله : مقاله پژوهشی

نویسندگان

• فاطمه کارگر ¹
• رضوان پوراحمد ²
• پیمان رجایی ¹

¹ گروه علوم و صنایع غذایی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.

² گروه علوم و صنایع غذایی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

https://doi.org/10.22067/ifstrj.2021.69465.1025

چکیده

امروزه با گسترش فرآورده‌های پروبیوتیک در بازارهای جهانی، لزوم مطالعه بیشتر در خصوص تولید فرآورده‌های جدید حاوی این باکتری‌ها بیشتر آشکار می‌شود. پروبیوتیک‌ها به‌عنوان میکروارگانیسم‌های زنده‌ای تعریف می‌شوند که در صورت مصرف به مقدار کافی، اثرات مفیدی بر سلامت میزبان خواهند گذاشت. در حال حاضر پروبیوتیک‌ها به‌صورت گسترده‌ای در تهیه محصولات غذایی مورد استفاده قرار می‌گیرند و تقریباً 65% از غذاهای فراسودمند را به‌خود اختصاص می‌دهند. هدف از این تحقیق بررسی اثر الیگوفروکتوز و ریزپوشانی بر زنده‌مانی باکتری لاکتوباسیلوس رامنوزوس، ویژگی‌های فیزیکوشیمیایی و حسی ژله فراسودمند بود. در این تحقیق 7 تیمار (6 تیمار تست و 1 تیمار شاهد) با سه تکرار مورد بررسی قرار گرفت. جهت مقایسه میانگین‌ها از آزمون دانکن در سطح اطمینان 95 درصد و برای تجزیه و تحلیل داده‌ها از نرم‌افزار SAS استفاده شد. اثر زمان نگهداری بر مزه، بو، بافت، رنگ و پذیرش کلی معنی‌دار بود (05/0>p) اما اثر درصدهای مختلف الیگوفروکتوز به‌جز شاخص مزه بر سایر شاخص‌ها معنی‌دار نبود (05/0<p). نتایج نشان داد با افزایش زمان نگهداری شاخص‌های pH، زنده‌مانی باکتری پروبیوتیک، ماده خشک و شاخص‌های ارزیابی حسی (مزه، بو، بافت، رنگ و پذیرش کلی) کاهش و مقدار اسیدیته و سفتی بافت افزایش معنی‌داری یافت (05/0>p). همچنین با افزایش مقدار الیگوفروکتوز شاخص‌های pH و ماده خشک افزایش ولی اسیدیته کاهش یافت (05/0>p). علاوه بر این افزودن الیگوفروکتوز و ریزپوشانی باکتری باعث افزایش سفتی بافت و زنده‌مانی باکتری پروبیوتیک شد. نمونه حاوی باکتری ریزپوشانی‌شده و 3% الیگوفروکتوز به‌عنوان بهترین نمونه از نظر تعداد باکتری‌های پروبیوتیک (CFU/g 10⁷) و ویژگی‌های حسی و فیزیکوشیمیایی طی دوره نگهداری انتخاب گردید. بنابراین امکان تولید ژله فراسودمند با کیفیت مطلوب وجود دارد.

کلیدواژه‌ها

• الیگوفروکتوز
• ریزپوشانی
• ژله فراسودمند
• لاکتوباسیلوس رامنوزوس

عنوان مقاله [English]

Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly

نویسندگان [English]

• Fatemeh Karegar ¹
• Rezvan Pourahmad ²
• Peyman Rajaei ¹

¹ Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

² Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

چکیده [English]

[1]Introduction: Nowadays, with the development of probiotic products on the world market, the need for developing new products containing probiotic bacteria becomes more apparent. Probiotics are defined as living microorganisms that, if consumed in sufficient quantities, will have beneficial effects on the health of the host. Probiotics are now widely used in the production of food products and account for approximately 65% of functional foods. Probiotics often belong to either the genus Lactobacillus or Bifidobacterium. Lactobacillus rhamnosus is one of the known probiotic bacteria with beneficial properties. Prebiotics are defined as indigestible compounds, mainly carbohydrates that can be used as carbon source for probiotic bacteria and stimulate their growth and viability. Oligofructose is a type of short chain inulin and is one of the most well- known prebiotics. Moreover, microencapsulation of probiotic bacteria can improve the survival of these bacteria. In this approach, living probiotic cells are covered or trapped by various compounds. Hydrocolloids such as alginate and carbohydrates such as starch can be suitable compounds for microencapsulation. The purpose of this study was to investigate the effect of oligofructose and microencapsulation on the viability of Lactobacillus rhamnosus, textural, physicochemical and sensory characteristics of functional jelly.
 
Materials and methods: In this study, different concentrations (0, 1.5 and 3 percent) of oligofructose as prebiotic were used to produce jelly samples, and 10⁷ CFU/mL of probiotic bacteria (free and microencapsulated Lactobacillus rhamnosus) was inoculated. Microencapsulation of probiotic bacteria was performed by emulsion method using sodium alginate and corn resistant starch. The jelly samples were stored at 4˚C for two weeks. pH, acidity, dry matter, firmness, probiotic bacterial count and sensory properties (taste, odor, texture, color and overall acceptance) of the samples were evaluated on the first, 7^th and 14^th days of jelly production. Seven samples including 6 treatments and 1 control sample (without probiotic bacteria and prebiotic compound) with three replications were studied. The data were subjected to analysis of variance (ANOVA), followed by the Duncan’s multiple range test to determine the significant difference between samples at 95% confidence level (p<0.05)  using the SAS 9.4 M4  Software. The charts were drawn by Excel 2013.
 
Results and discussion: The results of sensory evaluation showed that the effect of different percentages of oligofructose on the sensory parameters, except for the taste, was not significant (p>0.05). Using 1.5% oligofructose and probiotic bacteria (free or microencapsulated) did not change the score of taste but the use of 3% oligofructose and free probiotic bacteria decreased the score of this parameter. The effect of storage time on sensory properties (taste, odor, texture, color and overall acceptance) was significant (p<0.05) so that with increasing storage time, the score of sensory parameters decreased. The results of physicochemical tests indicated that with increasing oligofructose, dry matter increased and acidity decreased (p<0.05). The results of texture analysis showed that the microencapsulation of probiotic bacteria and addition of oligofructose significantly (p<0.05) increased the firmness of jelly texture. During storage period, pH and dry matter significantly (p<0.05) decreased but acidity and firmness of jelly texture increased. The results of probiotic bacterial count indicated that the use of microencapsulated probiotic bacteria and oligofructose significantly (p<0.05) increased the survival of Lactobacillus rhamnosus. The viability of probiotic bacterai decreased during storage period, t however, the number of probiotic bacteria in the samples was in the range of 10⁶- 10⁷ CFU/g. On the first and 7^th days, no mold and yeast contamination was observed in the samples and on the 14^th day, the number of molds and yeasts was less than 10 CFU/g. The sample containing microencapsulated probiotic bacteria and 3% oligofructose (sample 4) was selected as the best sample in terms of probiotic bacterial count and textural, physicochemical and sensory quality. Therefore, it is possible to produce synbiotic jelly with the desired quality
 

کلیدواژه‌ها [English]

• Oligofructose
• Microencapsulation
• Functional Jelly
• Lactobacillus rhamnosus

مراجع

1. Aghajani, A., Pourahmad, R. and Mahdavi Adeli, H. R. (2014). The effect of oligofructose, lactulose and inulin mixture as prebiotic on physicochemical properties of synbiotic yogurt. Journal of Food Biosciences and Technology, 4(2): 33-40.
2. Ahmadi, A., Milani, E., and Madadlou, A. (2014). Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide. Journal Food Science and Technology, 51: 1568–1574. https://doi.org/10.1007/s13197-012-0679-y
3. Akin, M. B., Akin, M. S. and Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry, 104: 93-99. https://doi.org/10.1016/j.foodchem.2006.11.030
4. Aminifar, M., Miyani, S., Alami, M., Ghaffarpour, M., Dastmalchi, F., Maghsoudloo, Y., and Mohammadi, M. (2016). Investigation of physicochemical, textural and sensory properties of ultra-beneficial dairy dessert with barley malt without shell. Iranian Biosystems Engineering, 47(3): 509-501 (in Persian).
5. Anonymous, (2008). Iranian Institute of Standards and Industrial Research. Measuring the amount of mold and yeast in desserts. National Standard No. 1-10899 (in Persian).
6. Anonymous, (2016). Iranian Institute of Standards and Industrial Research. Jelly products, characteristics and test methods, National Standard No. 2682 (in Persian).
7. Azari Anpar, M., Khamiri, M., Alami, M., and Faraji Kafshgari, S. (2016). Microencapsulation and increase the stability and efficiency of probiotics. The Second National Conference on Probiotics and Healthy Foods, Gorgan University of Agricultural Sciences and Natural Resources (in Persian).
8. Boroughni, M., Pourahmad, R., and Akbari Moghari, A. (2018). The effect of oligofructose and type of microbial culture on the amount of conjugated linolenic acid and the survival of probiotic bacteria in probiotic yogurt. Journal of Food Microbiology, 5(3): 48-36 (in Persian).
9. Burey, P., Bhander, B. R., Rutgers, R .P .G., Halley, P. J , and Torley, P. J. (2009). Confectionery gels: A review formulation,rheological and structural aspect. International Journal of Food Properties, 12(1): 176-210. https://doi.org/10.1080/10942910802223404
10. Butrabi, S. Z., and Merhamatizadeh, M. (2018). The effect of adding inulin and oligofructose in probiotic ice cream using Bifidobacterium bifidum, 12th Iranian Congress of Veterinary Students, Semnan, Semnan University (in Persian).
11. Cardarelli, H. R., Buriti, F. C. A., Castro, I. A., and Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT- Food Science and Technology, 41(6): 1037–1046. https://doi.org/10.1016/j.lwt.2007.07.001
12. Desouza, A. H. P, Costa G. A. N, da Silva Miglioranza, L. H, Furlaneto–Maia L and Oliveira A. F. (2013). Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum. Acta Scientiarum. Journal of Health Sciences, 351:125–131.
13. Ebrahimi Jam, S., Zarringhalami, S., and Ganjloo, A. (2019). Quinoa– based gluten– free fermented beverage Production using probiotic bacteria. Journal of Food Research, 29(1): 27-42.
14. Golestani, M. and Pourahmad, R. (2017). Comparison of three treatments (two fermented treatments and one non-fermented treatment) in production of synbiotic ice cream. Journal of Food Processing and Preservation, 41 (2): 1-6. https://doi.org/10.1111/jfpp.12839
15. Hosseini Nejad, M., Mohtashami, M., Kamali, S., and Elahi, M. (2015). Optimization of low-calorie fruit jelly powder formulations using sucralose and isomalt sweeteners. Journal of Research and Innovation in Food Science and Industry, 4(1): 74-65 (in Persian).
16. Martín, M. J., Lara-Villoslada, F., Ruiz, M. A., and Morales, M. E. (2014). Microencapsulation of bacteria: a review of different technologies and their impact on the probiotic effects. Innov. Food Science and Emerging Technology, 27, 15–25. https://doi.org/10.1016/j.ifset.2014.09.010
17. Miranda, J. S., Costa, B. V., de Oliveira, I. V., de Lima, D. C. N., Martins, E. M. F., Júnior, B. R. D. C. L., ... & Martins, M. L. (2020). Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086. Lwt, 126, 109275.https://doi.org/10.1016/j.lwt.2020.109275
18. Moghadas Kiya E, Nabi poor Barbin M, Ghasem pooor Z, Naseri L, and Ehsani A. (2018). A survey about qualitative and sensory indices of edible jelly containing pomegranate concentrate and Lactobacillus paracasei, FSCT, 15 (77): 88-79 (in Persian).
19. Mohammadi, N., Fahimdanesh, M., Ahari, H. and Khosravi Zanjani, M.A. (2014). Production of functional mayonnaise sauce using probiotic bacteria microencapsulated by alginate and resistant corn starch. Food Technology and Nutrition, 11 (2): 73-80 (in Persian).
20. Mohammadi, R., Mortazavian, A. M., Khosrokhavar, R., and Cruz, A. G. (2011). Probiotic ice cream: viability of probiotic bacteria and sensory properties. Food Microbiology, 61:411–424. https://doi.org/10.1007/s13213-010-0188-z
21. Momtaheni, S., Pourahmad, R. and Akbarian Mooghari, A. (2015). Physicochemical, microbial and sensory characteristics of low-fat stirred yogurt containing Bifidobacterium lactis and prebiotic compounds. International Journal of Biology and Biotechnology, 12(3): 361-367.
22. Mousavi, Z. E., Mousavi, Z., Razavi, S. H.. Emam_Djomeh, Z., and Kiani. H. (2011). Fermontation of pomegranate juice by probiotic lactic acid bacteria. World Microbiology & Biotechnology, 27:123-128. https://doi.org/10.1007/s11274-010-0436-1
23. Nabipour Barbain, M.(2016). Evaluation of physicochemical and microbial properties of probiotic edible jelly containing pomegranate concentrate, Master Thesis, Department of Food Science and Technology, Afagh Institute of Higher Education, Urmia (in Persian).
24. Pyrani, S. (2014). Formulation of dairy synbiotic dessert based on cereals using microencapsulation technology of probiotic organism, Master Thesis, Faculty of Agriculture and Veterinary Sciences, Islamic Azad University of Sabzevar (in Persian).
25. Rajabpour, N., Mansouripour, S. And Hamedi, J. (2020). Feasibility study of producing and evaluation the quality properties of probiotic and synbiotic jelly containing Bacillus coagulans. Journal of Food Microbiology, 7 (2): 34-43 (in Persian).
26. Rezaee, F. Shahidi, M. Elahi, M. Mohebbi, M. and Nassiri Mahallati, (2012). Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation. Iranian Food Science and Technology Research Journal, 8(1), 30 (in Persian).
27. Rezaeizadeh, A. and Raftani Amiri, Z, (2017). Extraction and properties of chicken leg gelatin and its application in cantaloupe jelly. Iranian Food Science and Technology Research Journal, 13 (2): 322-332 (in Persian).
28. Ricardo, P. D. S. O., Patrizia, P., Marice, N. D. O., and Attilio, C. (2011). Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engeeniring, 107:36-40. https://doi.org/10.1016/j.jfoodeng.2011.06.005
29. Sabzichi Esfahalan, A. (2014). Production of synbiotic fruit jelly using Lactobacillus acidophilus and fructooligosaccharide, Master Thesis, Faculty of Agricultural Sciences, University of Tabriz (in Persian).
30. Talebzadeh, S., and Sharifan, A. (2016). Developing Probiotic Jelly Desserts with Lactobacillus acidophilus. Journal of Food Processing and Preservation, 41(1): 1745-4549. https://doi.org/10.1111/jfpp.13026
31. Zuidam, N. and Shimoni, E. (2010). Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them. In N. J. Zuidam and V. Nedovic (Eds.), Encapsulation Technologies for Active Food Ingredients and Food Processing (pp. 3-29): Springer New York. https://doi.org/10.1007/978-1-4419-1008-0_2