Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 15, Issue 2 - Serial Number 56, May and June 2019, Pages 245-255   

Document Type: Research Article

DOI: 10.22067/ifstrj.v15i2.73767

Authors

Maryam Ein Ali Afjeh¹; Rezvan Pourahmad^{* 1}; Behrouz Akbari Adergani²; Mehrdad Azin³

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

²Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.

³Department of Biotechnology, Iranian Research Organization for Science and Technology, Tehran, Iran.

Abstract

Introduction: The aim of this study was to investigate the effect of immobilized glucose oxidase on magnetic chitosan nanoparticles on the content of organic acids (lactic acid and acetic acid), viability of probiotic bacteria and sensory properties of probiotic drinking yogurt.
 Materials and methods: Different concentrations (0, 250, 500, 750 and 1000 mg/kg) of free and immobilized glucose oxidase were used in probiotic drinking yogurt. The samples were stored at 4˚C for three weeks.
 Results and discussion: During storage, the content of acetic acid, counts of Lactobacillus acidophilus and Bifidobacterium lactis decreased and the content of lactic acid increased significantly (p<0.05). Addition of enzyme increased the viability of probiotic bacteria in test samples as compared to control sample (without enzyme). The viability of Bifidobacterium lactis in the samples containing high levels of enzyme (750 and 1000 mg/kg) was higher than other levels. The samples containing 500 mg/kg of free and immobilized enzyme had the highest count of Bifidobacterium lactis (7.88 log CFU/mL) and the amount of acetic acid in these samples (0.82 and 0.87 g/L, respectively) was more than other samples. There was no significant difference between the samples in regards to sensory properties. Therefore, addition of glucose oxidase immobilized on magnetic chitosan nanoparticles can decrease oxidative pressure and create suitable condition for the viability of probiotic bacteria in drinking yogurt and maintain overall acceptability. Moreover, it is economically feasible.

Keywords

Chitosan; Immobilized glucose oxidae; Magnetic nanoparticles; Organic acids; Probiotic drinking yogurt; Sensory quality

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