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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۳، شماره ۸، صفحات ۳۱۱۳-۳۱۲۶
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عنوان انگلیسی Microbial, Technological, and Probiotic Traits of Doogh Enriched with Natamycin and Cinnamon Essential Oil Loaded into Nanoemulsion / Lactobacillus Strain
چکیده انگلیسی مقاله Using alternatives to unauthorized additives is crucial for preventing doogh spoilage as a fermented beverage. The purpose for present research is to investigate the influence of cinnamon essential oil loaded into nano emulsion (CEON), Lactobacillus acidophilus (L. acidophilus) and Lactobacillus casei (L. casei) compared to natamycin in doogh. Initially, phytochemical components were identified for CEO by gas chromatography, and qualitative characteristics after CEON production. Then, minimum inhibitory concentration and minimum bactericidal concentration of ten different L. casei and L. acidophilus species were investigated. In the next step, samples of doogh were prepared using CEON (1.5 and 3 %), natamycin (1 and also 2 %), L. acidophilus, and L. casei (at levels of 0.001 %), which evaluated physicochemical, microbial and sensory assessments on 1st, 30th and 60th days. The particle size (101 ± 2.1 nm) and polydispersity index (around 2.1) for CEON were calculated, and trans-cinnamaldehyde (80.5 %) was detected as the main component. The probiotic bacteria and CEON caused acidity improvement and pH reduction of treatments compared to control, respectively. The highest survival and hydrophobic percentages were observed in doogh containing L. acidophilus with 1.5 % and 3 % CEON during the shelf life; however, a negative effect was indicated by 2 % natamycin on these features. Doogh containing 2 % natamycin and
L. acidophilus with 3 % CEON (0.9 Log CFU/mL) had the minimum levels of yeast and mold, respectively; however, control sample indicated the maximum value. Samples with a concentration of 3 % CEON indicated a negative influence on sensory evaluation. The treatments containing CEON and control had more a* and b*, which became darker (lower L*) during the shelf life. Generally, doogh containing L. acidophilus and 1.5 % CEON is a suitable product for industrial scale and public consumption. 
کلیدواژه‌های انگلیسی مقاله Doogh,essential oil,Lactobacillus,Micelles,Nanoemulsion,Natamycin,Saccharomyces cerevisiae
نویسندگان مقاله Nassim Azari |
Department of Food Science and Technology, Takestan Branch, Islamic Azad University, Takestan, I.R. IRAN

Marjan Nouri |
Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_713401_a497a521fd207e47595b07dd65b51ebe.pdf
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