با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ملاثانی، خوزستان.

2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز.

چکیده

امروزه به‌دلیل تقاضای روبه‌رشد فراورده‌های آب‌پنیر بویژه کنسانتره پروتئینی آب‌پنیر (WPC) و پروتئین ایزوله آب‌پنیر (WPI)، مقدار قابل توجهی تراوه تولید می‌گردد که دفع آن آلودگی محیط‌زیست را به‌دنبال دارد. تولید نوشیدنی‌های پروبیوتیک از تراوه می‌تواند به‌عنوان راه‌حلی مناسب برای جلوگیری از هدر رفتن تراوه و تولید نوشیدنی‌های ارزان قیمت با خواص تغذیه‌ای مناسب مورد توجه قرار گیرد. هدف از این مطالعه بهینه‌یابی فرمولاسیون نوشیدنی لیمویی تولید شده برپایه تراوه با استفاده از روش سطح پاسخ (RSM) در قالب طرح مرکب مرکزی و تولید نوشیدنی پروبیوتیک از نوشیدنی بهینه می‌باشد. مطابق نتایج آزمون‌های ابتدایی، مقادیر تراوه (ml 04/97-95/12)، آب (ml 22/70-77/19) و کنسانتره لیمو‌ (g 04/16-59/5) به‌عنوان متغیرهای ثابت آزمایش تعیین و تأثیر آن‌ها بر ویژگی‌های فیزیکوشیمیایی (pH، اسیدیته، ماده خشک و بریکس) و حسی (مزه، رنگ، بو، پس مزه و پذیرش کلی) مورد بررسی قرار گرفت. نتایج بهینه‌سازی نشان داد که بهترین خصوصیات زمانی حاصل می‌شود که فرمولاسیون نوشیدنی شامل ml 63/50 آب، ml 30 تراوه و g 67/10 کنسانتره لیمو باشد. در ادامه، نوشیدنی بهینه پس از پاستوریزاسیون با باکتری لاکتوباسیلوس اسیدوفیلوس تلقیح شد و ویژگی‌های فیزیکوشیمیایی، آنتی‌اکسیدانی، حسی و میکروبی آن در مدت 28 روز نگهداری در دمای °C4 بررسی گردید. نتایج نشان داد که طی نگهداری امتیازات حسی و pH محصول کاهش یافت درحالی‌که تغییرات ماده خشک و بریکس نوشیدنی معنی‌دار نگردید. تعداد باکتری‌های پروبیوتیک در پایان مدت نگهداری log cfu/ml 95/6 و مقادیر فنل کل (برحسب اسید گالیک) g100 mg/98/12، خواص آنتی‌اکسیدانی µmol/g 82/0 برحسب ترولکس و µmol/g 79/1 برحسب آهن II و مقدار ویتامینC نوشیدنی g100 mg/32/8 تعیین گردید.

کلیدواژه‌ها

عنوان مقاله [English]

Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage

نویسندگان [English]

  • Reza Amir Khamirian 1
  • Hossein Jooyandeh 1
  • Javad Hesari 2
  • Hassan Barzegar 1

1 Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Iran.

2 Department of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran.

چکیده [English]

Introduction: Nowadays an increasing demand for whey products particularly whey protein concentrate (WPC) and whey protein Isolate (WPI) resulted in considerable amount of permeates production, which its rejection causes environmental pollution. The bioconversion of whey and permeate is an appealing procedure regarding to human nutrition, particularly for its functional properties. Functional foods are foodstuffs, which have specific functions in the human, resulting health benefits besides energy and nutrients. Fermented dairy products containing probiotic bacteria are group of functional foods, which have received increasing attention in recent years, including the development of the market with large commercial and research interests. Production of probiotic beverages from permeate could be considered as a simple solution to prevent permeate rejection and produce an economical product with appropriate functional properties. Definitely, dairy products are the foremost vehicle for probiotic supplementation. However, other nondairy probiotic products such as fruit and vegetable juices have been shown to afford health benefits. Therefore, the aim of this study was optimizing formulation of permeate-based lemon juice beverage and producing probiotic beverage from optimized beverage.

Materials and methods: Based on primary experiments, lemon juice beverages containing permeate were produced with different concentrations of water (19.77, 30, 45, 60, and 70.22 ml), permeate (12.95, 30, 55, 80 and 97.04 ‌ml) and LEMON juice concentrate (5.95, 8, 11, 14, and 16.04 g). To estimate the impact of these independent variables and determination of optimized sample (non-probiotic beverage), response surface methodology (RSM) founded on central composite design (CCD) was applied. According to CCD design, 20 tests with six replicates as the center points were performed. Quadratic polynomial model were considered for the relationship between the predicted responses with the independent variables. The optimization was performed based on physicochemical (pH, acidity, total solids and brix) and sensory (taste, color, odor, after taste and total acceptability) characteristics of beverage samples. At the second stage, the best sample was inoculated with Lactobacillus acidophilus (La5) and its physicochemical properties, antioxidant capacity, sensory attributes and probiotic cell count were monitored during a 28-day storage period under refrigerator temperature (4°C).

Results and discussion: The results showed that all fixed factors, i.e. amount of water, permeate and lemon juice concentrate, had significant impacts on the physicochemical and sensory properties of lemon juice-permeate beverages. By increasing the amount of water up to 45 ml, permeate up to 55 ml and lemon juice concentrate up to 11 g in the formulation, the taste, after taste and total acceptability scores were significantly (p

کلیدواژه‌ها [English]

  • Permeate
  • Probiotic bacteria
  • Lemon juice beverage
  • Response surface methodology
جوکار، ا.، گلمکانی، م.، کرباسی، ا.، 1385، نوشیدنی شکلاتی تهیه شده از شیر، تراوه شیر فراپالیده و شهد خرما. علوم و فنون کشاورزی و منابع طبیعی، 10(4)، 433-427.
محبی، م.، و نجفی، م. ب. ح.، 1383، بهینه سازی شرایط تولید، ماندگاری و کیفیت نوشیدنی‌ میوه ای آب پنیر، مجله علوم و صنایع کشاورزی، 18(2)، 1-10.
AOAC., 2005, Official Methods of Anaiysis. 14th ed., Association of Official Analytical Chemists.
Bayarri, S., Calvo, C., Costell, E. & Duran, L., 2001, Influence of storage on sensory evaluation of fruit drinks. Food Science and Technology International, 7(5), 399-404.
Beucler J., Drake, M. & Foegeding, E.A., 2005, Design of a beverage from whey permeate. Journal of Food Science, 70(4), S277-S285.
Bylund, G., 2003, Dairy processing handbook, Lund: Tetra Pak Processing Systems AB, 9-12.
Cesar, R.S., Jose, A.S., Carol, H.C. & Pedro, L.O., 1999, Ascorbic Acid as a Standard for Iodometric Titrations. An Analytical Experiment for General Chemistry. Journal of Chemistry Education, 76 (10), 121-125.
Cliff, M.A., Fan, L., Sanford, K., Stanich, K., Doucette, C. & Raymond, N., 2013, Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice. Journal of Dairy Science, 96(7), 4160-4172.
Di Lena, M., Quero, G. M., Santovito, E., Verran, J., De Angelis, M., & Fusco, V., 2015, A selective medium for isolation and accurate enumeration of Lactobacillus casei-group members in probiotic milks and dairy products. International Dairy Journal, 47, 27-36.
Dragalic,I.,Tratnik, L., & Bozanic, R., 2005, Growth and survival of probiotic bacteria in reconstituted whey. Lait INRA, EDP Sciences, 85(1), 171-179.
Floch MH, 2014, Recommendations for Probiotic Use in Humans. Pharmaceuticals, 7(10), 999-1007.
Garcia, H., Hernandez, A., Robles, V., Angulo, J. O., & De La Cruz-Medina, J., 2002, Preparation of a whey-based probiotic product with Lactobacillus reuteri and Bifidobacterium bifidum. In 2002 Annual Meeting and Food Expo-Anaheim, California.
Girones-Vilaplana, A., Mena, P., Garcia-Viguera, C., & Moreno, D. A., 2012a, A novel beverage rich in antioxidant phenolics: Maqui berry (Aristotelia chilensis) and lemon juice. LWT-Food Science and Technology, 47(2), 279-286.
Girones-Vilaplana, A., Valentão, P., Andrade, P. B., Ferreres, F., Moreno, D. A., & Garcia-Viguera, C., 2012b, Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential. Food chemistry, 134(4), 2090-2096.
Holsinger, V. H., Posati, L. P., & DeVilbiss, E.D., 1974, Whey beverages: A review. Journal of Dairy Science, 57(8), 849-859.
İçier, F., Gündüz, G. T., Yılmaz, B., & Memeli, Z., 2015, Changes on some quality characteristics of fermented soy milk beverage with added apple juice. LWT-Food Science and Technology, 63(1), 57-64.
Jaworska, G., Pogoń, K., Klimek, M. & Gwożdź, E., 2014, Quality changes of blackcurrant nectar under different storage conditions. Journal of Life Sciences Research, 1(1), 16-20.
Kabasakalis, V., Siopidou, D. & Moshatou, E., 2000, Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chemistry, 70(3), 325-328.
Klimczak, I., Małecka, M., Szlachta, M. & Gliszczyńska-Świgło, A., 2007, Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of lemon juices. Journal of Food Composition and Analysis, 20(3), 313-322.
Koca, N., Burdurlu, H.S. & Karadeniz, F., 2003, Kinetics of nonenzymatic browning reaction in citrus juice concentrates during storage. Turkish Journal of Agriculture and Forestry, 27, 353–360.
Kop-Hoolihan, L., 2001, Prophylactic and therapeutic role of probiotics: A review. Journal of the American Dietetic Association, 101(2), 229-41.
Krishnaiah, N., Reddy, C.R., Sastry, P.M. & Rao, M.R., 1989, Studies on the keeping quality of whey beverage. Asian Journal of Dairy Research, 42(1), 97-102.
Leiva, M.H.L. & Guzman, M., 1995, Formation of oligosaccharides during enzymic hydrolysis of milk whey permeates. Process Biochemistry, 30(8), 757-762.
Majumdar, T.K., Wadikar, D.D., Vasudish, C.R., Premavalli, K.S. & Bawa, A.S., 2011, Effect of storage on physico-chemical, microbiological and sensory quality of bottlegourd-basil leaves juice. American Journal of Food Technology, 6(3), 226-234.
Marhamatizadeh, M , H., Ehsandoost, E., Gholami, P., Moshiri, H., & Nazemi, M., 2012, Effect of permeate on growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic nutritive beverages. World Applied Sciences Journal, 18(10), 1389-1393.
Martin-Diana, A.B., Rico, D., Barat, J.M. & Barry-Ryan, C., 2009, Orange juices enriched with chitosan: Optimisation for extending the shelf-life. Innovative Food Science & Emerging Technologies, 10(4), 590-600.
Meilgaard, M.C., Carr, B.T., & Civille, G.V., 2006, Sensory Evaluation Techniques. CRC press.
Miller, N.J. & Rice-Evans, C.A., 1997, The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink. Food Chemistry, 60, 331–337.
Mohamed, A.G., Abbas, H.M. & Zayan, A.F., 2014, Physicochemical and Microbiological Properties of Papaya Functional Beverages Based on Sweet Cheese Whey. Life Science Journal, 11(3), 257-263.
Mortazavian, A.M., Ehsani, M.R., Mousavi, S.M., Rezaei, K., Sohrabvandi, S. & Reinheimer, J.A., 2007, Effect of refrigerated storage temperature on the viability of probiotic micro‐organisms in yogurt. International Journal of Dairy Technology, 60(2), 123-127.
Özkan, M., Kırca, A. & Cemeroǧlu, B., 2004, Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices. Food chemistry, 88(4), 591-597.
Panesar, P.S., Kennedy, J.F., Gandhi, D.N. & Bunko, K., 2007, Bioutilisation of permeat for lactic acid production. Food Chemistry, 105(1), 1-14.
Pescuma, M., Hebert, E.M., Mozzi, F. & De Valdez, G.F., 2010, Functional fermented whey-based beverage using lactic acid bacteria. International Journal of Food Microbiology, 141(1), 73-81.
Piljac-Žegarac, J., Valek, L., Martinez, S. & Belščak, A., 2009, Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chemistry, 113(2), 394-400.
Prasanna, P.H.P., Grandison, A.S. & Charalampopoulos, D., 2014, Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits. Food Research International, 55, 247-262.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C., 1999, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9), 1231-1237.
Rybka, S. & Kailasapathy, K., 1997, Effect of freeze drying and storage on the microbiological and physical properties of AB-yoghurt. Milchwissenschaft, 52(7), 390-394.
Saccaro, D.M., Tamime, A.Y., Pilleggi, A.L.O. & Oliveira, M.N., 2009, The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 C. International Journal of Dairy Technology, 62(3), 397-404.
Sampedro, F., Geveke, D.J., Fan, X., Rodrigo, D. & Zhang, Q.H., 2009, Shelf-life study of an orange juice–milk based beverage after PEF and thermal processing. Journal of Food Science, 74(2), 107-112.
Sanders, M.E., 2003, Probiotics: considerations for human health. Nutrition Reviews-Washington, 61(3), 91-100.
Sharma, S.K., Kausha, B.B.L. & Sharma, P.C., 2004, Effect of temperature and removal of amino acids on non-enzymatic browning of lemon juice concentrates during storage. Journal of Scientific and Industrial Research, 63, 444-451.
Shivanna, N., Naika, M., Khanum, F. & Kaul, V.K., 2013, Antioxidant, anti-diabetic and renal protective properties of Stevia rebaudiana. Journal of Diabetes and its Complications, 27(2), 103-113.
Singleton, V.L. & Rossi, J.A., 1965, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
Sinha, R., Radha, C., Prakash, J. & Kaul, P., 2007, Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation. Food Chemistry, 101(4), 1484-1491.
Sodini, I., Mattas, J. & Tong, P.S., 2006, Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt. International Dairy Journal, 16(12), 1464-1469.
Song, F.L., Gan, R.Y., Zhang, Y., Xiao, Q., Kuang, L. & Li, H.B., 2010, Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. International Journal of Molecular Sciences, 11(6), 2362-2372.
Su, M.S. & Chien, P.J., 2007, Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chemistry, 104(1), 182-187.
Wojdyło, A., 2009, Effects of blackcurrant and apple mash blending on the phenolic contents, antioxidant capacity, and colour of juices. Czech Journal of Food Sciences, 27(5), 338-351.
Yam, K.L. & Papadakis, S.E., 2004, A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61(1), 137-142.
Ye, A., Edwards, P.J.B, Gilliland, J., Jameson, G.B. & Singh, H., 2012, Temperature-dependent complexation between sodium caseinate and gum Arabic. Food Hydrocolloids, 26, 82-88
CAPTCHA Image