فیلم خوراکی زیست‌فعال برپایه کربوکسی‌متیل سلولز حاوی لاکتوباسیلوس کازئی و پروتئین هیدرولیزشده ماهی

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 17، شماره 6 - شماره پیاپی 72، بهمن و اسفند 1400، صفحه 85-102   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.70439.1048

نویسندگان

ژیلا قاسمی¹؛ محمد علیزاده خالد آباد^{* 2}؛ هادی الماسی³؛ مهدی نیکو⁴

¹دانشجوی دکترا، دانشگاه ارومیه، دانشکده کشاورزی، گروه علوم و صنایع غذایی

²ارومیه

³گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

⁴گروه پاتوبیولوژی و کنترل کیفی، پژوهشکده آرتیمیا و آبزی پروری، دانشگاه ارومیه، ارومیه، ایران

چکیده

به‌دلیل تمایل به غذاهای طبیعی و سالم، بازار غذاهای فراسودمند به‌سرعت در حال رشد است. در این میان، پروبیوتیک‌ها به‌دلیل توانایی بالقوه آن‌ها، در فرمولاسیون‌های غذایی سالم، به‌طور جدی موردتوجه قرار گرفته‌اند. بیشترین نگرانی در مورد پروبیوتیک‌ها این است که ممکن است تعداد باکتری‌های پروبیوتیک در زمان مصرف کمتر از مقدار موردنیاز (CFU/g 10⁷) باشد. بنابراین در این مطالعه، فیلم‌های خوراکی پروبیوتیک کربوکسی‌متیل‌ سلولز (CMC) حاوی لاکتوباسیلوس کازئی و پروتئین هیدرولیزشده عضله ماهی کپور نقره‌ای (SCMH) تهیه شد و زنده‌مانی سلول‌های باکتری در طول 30 روز نگهداری (در فواصل زمانی 1، 10، 20 و 30 روز) در دماهای 25، 4 و 18- درجه سانتی‌گراد بررسی گردید. جهت استخراج پروتئین از روش انحلال قلیایی/ترسیب اسیدی استفاده شد. ایزوله پروتئین استخراجی به‌وسیله آنزیم آلکالاز (%5 وزنی/وزنی) در دمای °Ϲ 50 و 8 = pH به‌مدت 3 دقیقه هیدرولیز گردید. فیلم‌ها با انحلال SCMH و CMC با نسبت 2:1 در آب مقطر تهیه شدند و لاکتوباسیلوس کازئی با غلظت CFU/mL 10⁸ به فیلم‌ها اضافه شد. خصوصیات رنگی، فیزیکی، استحکام کششی نهایی (UTS) و ازدیاد طول در نقطه شکست (EB) فیلم‌ها بررسی شد. الگوهای ساختاری نمونه‌های فیلم با پراش‌سنج اشعه X در دمای اتاق با زاویه پراش (θ2) از 5 تا 40 درجه به‌دست آمد. طیف‌سنجی FT-IR فیلم‌ها در طول موج cm^-1 500-3500 ثبت شد. نتایج آنالیز FT-IR، XRD و DSC، حاکی از شکل‌گیری پیوند هیدروژنی بین لاکتوباسیلوس کازئی و ماتریس فیلم و همچنین اثر پلاستی‌سایزری SCMH بودند. به‌طوری‌که فیلم CMC خالص حاوی باکتری، بالاترین خصوصیات مکانیکی (%9/29=EB، MPa 7/3=UTS) را داشت. افزودن SCMH به فیلم‌ها، به‌طور قابل‌توجهی (p˂0.05) زنده­‌مانی لاکتوباسیلوس کازئی را در همه دماها افزایش داد و توانست در پایان دوره نگهداری در دمای °Ϲ 4 مقدار آن را در حد log CFU/g 01/0 ±7 نگه دارد.

کلیدواژه‌ها

پروتئین هیدرولیزشده؛ لاکتوباسیلوس کازئی؛ کربوکسی‌متیل‌ سلولز؛ فیلم خوراکی؛ پروبیوتیک

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