with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Document Type : Research Article-en

Authors

Department of Food Science and Technology Faculty of Agriculture, Urmia University, P. O. Box 57561-51818, Urmia, Iran.

Abstract

A synbiotic yogurt was provided by adding aerobic (Lactobacillus acidophilus) and anaerobic (Bifidobacterium bifidum) probiotics and inulin to the yogurt. The effects of aerobic and anaerobic probiotics, storage time, and inulin on the physicochemical/microbial properties of synbiotic yogurt in terms of acidity, viscosity, syneresis, and microbial count were studied. A head-space solid phase microextraction-gas chromatography (HS-SPME-GC) method was used to extract and detect of VOCs profile (total peak area and total peak height) of yogurt sample by nano-sized polyaniline fiber. The D-Optimal Combined Design (DOCD) was used to analyze the effect of probiotics type (aerobic and anaerobic), inulin percent (W/W %), and storage time of yogurt (day) on the physicochemical/microbial properties of synbiotic yogurt. Results showed that the aerobic and anaerobic probiotics, inulin, and storage time of yogurt affect the yogurt physicochemical/microbial property and there were relations between the physicochemical/microbial properties of yogurt and VOCs gas chromatography profile (total peak area and total peak height). The current research also enables us to obtain microbial count by total peak area and total peak height of the VOCs GC-profile of yogurt sample.

Keywords

Tamime, A.Y., & Deeth, H.C. 1980. Yogurt: technology and biochemistry. Journal of Food Protection, 43:939-997.
Tamime, A.Y., & Robinson, R.K. 1985. Yoghurt Science and Technology. UK: Pergamon Press.
Ziemer, C. J., & Gibson, G. R. 1998. An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. Internaional Dairy Journal, 8:473-479.
Schrezenmeir, J., & Vrese, M. 2001. Probiotics, prebiotics, and synbiotics: approaching a definition. American Journal of Clinical Nutrition, 73:361S-364S.
Degeest, B., & Vuyst, L. 2000. Correlation of activities of the enzymes α- phosphoglucomutase, UDP-galactose 4-epimerase, and UDP-glucose pyrophosphorylase with exopolysaccharide biosynthesis by Streptococcus thermophilus LY03. Applied and Environmental Microbiology, 66(8):3519–3527.
Degeest, B., Vuyst, L., & Vaningelgem, F. 2001. Microbial physiology, fermentation kinetics, and process engineering of heteropolysaccharide production by lactic acid bacteria. International Dairy Journal, 11:747–757.
Gibson, G. R., & Roberfroid, M. B. 1995. Dietary modulation of the human colonic microbiota; introducing the concept of prebiotics. Journal of Nutrition, 125: 1401-1412.
Niness, K. R. 1999. Inulin and oligofructose: What are they? Journal of Nutrition, 129: 1402S-1406S.
Gladitz, J., & Pilz, J. 1982. Construction of optimal designs in random coefficient regression models. Statistics, 13: 371-385.
Mentre, F., Mallet, A., & Baccar, D. 1997. Optimal design in random-effects regression models. Biometrika, 84: 429-442.
Stejskal, J., & Gilbert, R. G. 2002. Polyaniline. Preparation of a conducting polymer (IUPAC technical report). Pure and Applied Chemistry, 74(5): 857-867.
Higgins, T. M., Park, S. H., King, P. J., Zhang, C., McEvoy, N., Berner, N. C., & Nicolosi, V. 2016. A commercial conducting polymer as both binder and conductive additive for silicon nanoparticle-based lithium-ion battery negative Electrodes. Acs Nano, 10(3), 3702-3713.
Gyorgy, V., & Karoly, V. 2004. Solid-phase microextraction: a powerful sample preparation tool prior to mass spectrometric analysis. Journal of mass spectrometry, 39: 233–254.
Pawliszyn, J. 2003. Development and evaluation of a solid-phase microextraction probe for in vivo pharmacokinetic studies. Analitical chemistry, 75: 2543.
Vaes, W. H., Urrestarazu Ramos, E., Verhaar, H. J., Seinen, W., & Hermens, J. L. 1996. Measurement of the free concentration using solid-phase microextraction: Binding to protein. Analytical Chemistry, 68(24): 4463-4467.
Arthur, C. L., & Pawliszyn, J. 1990. Solid phase microextraction with thermal desorption using fused silica optical fibers. Analytical chemistry, 62(19): 2145-2148.
Prakash, R., Somani, R., & Marimuthu, A.B. 2001. Synthesis, characterization and charge transport mechanism in conducting polyaniline/ V2O5 composites. Polymer, 42: 2991-3001.
Pirsa, S., Alizadeh, M., & Ghahremannejad, N. 2016. Application of Nano-sized Poly N-Phenyl Pyrrole Coated Polyester Fiber to Headspace Microextractionof Some Volatile Organic Compounds and Analysis by Gas Chromatography. Current Analytical Chemistry, 12: 2016.
Ozer, D., Akin, S., and Ozer, B. (2005). Effect of inulin and lactulose on survival of Lactobacillus acidophilus La- and Bifidobacterium bifidum BB- in acidophilus- bifidus yogurt. Food Science and Technology International, 11; 19-24
Ghasempour, Z., Alizadeh, M., and Rezazadeh Bari, M. (2012). Optimisation of probiotic yogurt production containing Zedu gum. International Journal of Dairy Technology, 65: 118-125.
Sahan, N., Yasar, K., & Hayaloglu, A. A. (2008). Physical, chemical and flavor quality of non- fat yogurt as affected by a β- glucan hydrocolloidal composite during storage. Food Hydrocolloids, 22; 1291-1297.
Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yogurt. LWT-Food Science and Technology, 39, 1221-1227.
Vinderola, C. G., Vinderola, J. A., Bailo, N. (2000). Survival of probiotic microflora in Argentinian yoghurt during refrigerated storage. Food Research International, 33, 97-102.
Pirsa, S., Afshar Asl, A., Khani, A. & Allahverdi Pur, A. (2013). Fabrication of 1, 1-Dimethylhydrazine Gas sensor Based on Nano Structure Conducting Polyaniline, Journal of Sciences. Islamic Republic of Iran, 24(3): 209-215.
Lucey, J. A. (2004). Cultured dairy products: An overview of their gelation and texture properties. International Journal of Dairy Technology, 55; 77-84.
Souza, C. H. B., Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added soley or in co- culture with a yoghurt starter culture and implications on physicochemical and related properties on minas fresh cheese during storage. LWT- Food Science and Technology, 42; 633-640.
Balthazar, C. F., Gaze, L. V., Silva, H. L. A., Pereira, C. S., Franco, R. M., Conte Junior, C. A., Freitas, M. Q., and Silva, A. C. O. (2015). Sensory evaluation of ovin milk yogurt with inulin addition. INT. J. Dairy Technol, 68:281-190.
Sadek, Z. I., EI- shafei, K., and Murad, H. A. (2004). Utilization of xanthan gum and inulin as prebiotics for lactic acid bacteria. Egyptian Conference for Dairy Science and Technology. Egyptian Society of Dairy Science. Pb: 269-275.
Toneli, J. T. C. L., Mṻ rr, F. E. X., Martinelli, P., Fabbro, I. M. D., and Park, K. J. (2007). Optimization of a physical concentration process for inulin. Journal of Food Engineering, 80; 832-838.
CAPTCHA Image