تولید نوشیدنی فراسودمند حاوی باسیلوس کوآگولانس با استفاده از شیره انگور و عرق پوست لیموترش

بهداشت مواد غذایی

مقاله 4، دوره 9، 4 (36) زمستان، بهمن 1398، صفحه 33-47   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.30495/jfh.2020.671218

نویسندگان

زهرا سادات جدی¹؛ آسیه احمدی دستگردی^{* 2}؛ رضا شرافتی چالشتری³

¹دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد اردستان، دانشگاه آزاد اسلامی، اردستان، ایران

²استادیار گروه علوم و صنایع غذایی، واحد اردستان، دانشگاه آزاد اسلامی، اردستان، ایران

³استادیار گروه تغذیه، مرکز تحقیقات بیوشیمی و تغذیه در بیماری‌های متابولیک، دانشگاه علوم پزشکی کاشان، کاشان، ایران

چکیده

امروزه تمایل مصرف­کنندگان به محصولات غذایی فراسودمند مانند انواع نوشیدنی­های پروبیوتیک رو به افزایش است. هدف از این پژوهش، تولید نوشیدنی فراسودمند از شیره انگور و عرق پوست لیموترش حاوی باسیلوس کوآگولانس بود. در این مطالعه تجربی شیره انگور و عرق پوست لیموترش تهیه و سپس تیمارهای حاوی 9 و 12 درصد شیره انگور به همراه 25 درصد عرق پوست لیموترش و CFU/ml 10⁷ باکتری باسیلوس کوآگولانس تولید شد. نتایج نشان داد که میزان اسیدیته در طی زمان نگهداری روند افزایشی و میزان pH روند کاهشی داشت. همچنین بریکس و الکل روند ثابتی داشتند. میزان ترکیبات فنولی و خاصیت آنتی­اکسیدانی در نمونه حاوی 12 درصد شیره انگور نسبت به نمونه حاوی 9 درصد بیشتر بود (p <0.05). خاصیت آنتی­اکسیدانی نیز در طول زمان روند کاهشی داشت به‌طوری‌که در تیمار 1 از 4/153 به 72/97 (میلی­مول Fe⁺²در گرم) و در تیمار 2 از 35/123 به 52/80 (میلی­مول Fe⁺² در گرم) رسید. طبق نتایج به‌دست‌آمده پس از 90 روز، تیمارهای تهیه‌شده نوشیدنی فاقد آلودگی میکروبی (کلی­فرم­ها، اشریشیا کولای، کپک و مخمر) بودند. همچنین شمارش باکتری باسیلوس کوآگولانس به میزان کمتر از CFU/ml 10⁷ گزارش نشد. ارزیابی حسی نشان داد پذیرش کلی تیمار 1 نسبت به تیمار 2 بیشتر بود ولی بین دو گروه اختلاف معنی­داری وجود نداشت. با توجه به نتایج به‌دست‌آمده تیمار بهینه، تیمار حاوی 12 درصد شیره انگور به همراه 25 درصد عرق پوست لیموترش و CFU/ml 10⁷ باکتری باسیلوس کوآگولانس بود.

کلیدواژه‌ها

باسیلوس کواگولانس؛ شیره انگور؛ عرق پوست لیموترش؛ نوشیدنی فراسودمند

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