Bakhtiyari Maryam, Hamidi-Esfahani Zohreh, Barzegar Mohsen
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Food Chem X. 2024 Jul 23;23:101674. doi: 10.1016/j.fochx.2024.101674. eCollection 2024 Oct 30.
The effect of seed extract (SMSE), added freely or in co-encapsulated with L. (MT, ZH593), on cell survivability, physicochemical and textural parameters in synbiotic cheeses for 60 days at 4 °C were studied. Incorporated cheeses with free, single encapsulated, and co-encapsulated probiotic + SMSE experimented a reduction of 3.19, 1.23, and 0.76 log CFU/mL for the cell survivability and their antioxidant activity reached 15.19, 16.26, and 31.73%, respectively, at the end of the storage. Decrease in hardness, cohesiveness, and springiness of the cheese containing free probiotic + SMSE upon compression during storage revealed proteolysis pattern and pH development being the most effective agents while whey percentage and moisture loss were the most effective agents in the rest of the cheeses. Overall, microcapsules containing L. and SMSE propose an easy and efficient delivery vehicle for the transition of bio-compounds into cheese as a novel synbiotic food.
研究了自由添加或与植物乳杆菌（MT，ZH593）共包封的种子提取物（SMSE）对4℃下合生元奶酪60天内细胞活力、理化和质地参数的影响。添加了自由、单包封和共包封益生菌+SMSE的奶酪，其细胞活力分别降低了3.19、1.23和0.76 log CFU/mL，储存结束时其抗氧化活性分别达到15.19%、16.26%和31.73%。储存期间压缩时，含有自由益生菌+SMSE的奶酪的硬度、内聚性和弹性降低，表明蛋白水解模式和pH值变化是最有效的因素，而乳清百分比和水分损失是其余奶酪中最有效的因素。总体而言，含有植物乳杆菌和SMSE的微胶囊为生物化合物作为新型合生元食品向奶酪的转化提供了一种简便高效的递送载体。
