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Showing 2 results for Sekhavatizadeh
Volume 20, Issue 145 (March 2024)
Abstract
Yogurt drink is one of the fermented dairy products. Probiotic yogurt drink has special health properties due to the presence of probiotics. Also, adding herbal-medicinal plants including chavil to this product can make it more attractive. However, the shelf life of probiotic bacteria in yogurt drink is not very long. This research was therefore carried out to increase the shelf life of Lactobacillus rhamnosus in yogurt drink by nanoencapsulation technique with Persian gum and whey protein isolate. Particle size and SEM was used for determination nanoencapsulated bacteria (bead) characteristics. In this regard, three samples of yogurt drink containing free Lactobacillus rhamnosus, its bead and the control were produced. Some characteristics including pH, acidity, sensory including color, taste, consistency and overall acceptability of yogurt drink were measured as well as the shelf life of probiotic bacteria under gastrointestinal conditions and storage in the refrigerator. The results showed that the beads had a size from 246.98 to 356.2 nm. The efficiency of nanoencapsulation was 87.2%, and the SEM images showed that the bacteria were covered well. At the end of the storage time, the decrease in pH (3.41) and increase in acidity (97.3 °D) of the sample containing beads was highest. The counting of free and beads also showed that the shelf life of bead was greater than free bacteria in yogurt drink. In the 21st day of storage, the product was eligible for probiotics. Moreover, the bead survival in simulation gasterointestinal condition was 3.33 log cfu/ml. The evaluation of the sensory parameters also showed that the sample containing bead had the lowest score among the panellist in all the sensory components except the texture. In conclusion, it can be stated that the yogurt drink containing the bead sample can qualify as a probiotic product during 21 days of storage time.
Volume 22, Issue 159 (May 2025)
Abstract
Dates are nutritionally rich and commercially important. Various solutions have been implemented to increase the shelf life of the product, allowing it to be available to consumers for a longer period. This study aims to use a chitosan-gelatin edible coating containing natural orange peel extract on stored dates at 4 and 25 °C for 90 days. Physical and chemical tests (weight loss, pH, acidity, moisture, reducing sugars, soluble solids, and texture) and sensory evaluations were conducted to assess the treatments over the storage period. The lowest weight loss occurred in the sample treated with the chitosan-gelatin coating containing orange peel extract on day 90 at both temperatures. Results indicated that with increased storage time and temperature, pH and moisture decreased while acidity, soluble solids, reducing sugars, and texture increased significantly. Additionally, a decrease in sensory attributes was observed with increased storage time and temperature, with samples treated with chitosan-gelatin coating containing 4 and 10 mg/ml orange peel extract showing the highest preference in sensory properties for the dates. Based on the findings, the chitosan-gelatin edible coating containing orange peel extract can be introduced as the best formulation for increasing the shelf life of dates for up to 90 days.
