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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۴، شماره ۳، صفحات ۹۳۰-۹۴۱
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عنوان انگلیسی Quantitative and Qualitative Characteristics of Fruit Waste Fermented by Bacillus Coagulans as a Probiotic Bacterium
چکیده انگلیسی مقاله Fruit snacks are considered traditional products with high nutritional value, especially for children. The purpose of the present research is to manufacture snacks as functional fermented components using Bacillus coagulans, which brings health improvement of probiotic products to consumers and beneficial consumption. In the present study, mango and kiwi wastes and also mixed composition were produced as control and fermented leathers, which several tests such as pH, acidity, color, vitamin C, antioxidant, probiotic bacteria viability, digestive tract simulation, antimicrobial, texture, Fourier Transform InfraRed (FT-IR) spectroscopy, Scanning Electron Microscopy (SEM) and sensory performed during the 42 days. The assay results illustrated that fermentation elevated acidity, vitamin C, antioxidant, and antimicrobial function for leathers; however, not indicate a significant effect on texture and color, which illustrated a small negative impact on odor. All samples received an acceptable sensory, and kiwi leather had the highest acidity (1.45 g citric acid / 100 g leather), vitamin C (80.51 mg/100 g), antioxidant (99.5 %), and hardness (11.89 N) compared to others. The kiwi and mixed leathers had the maximum hardness (11.89 N), cohesiveness (0.85), and adhesiveness (0.75 mJ), respectively. Overall probiotic viability in treatments was further than 106 CFU/g on the 42nd day. Based on simulation assay for a digestive system in enteric I, II, and gastric phases, probiotic survival of mango leather (8.30×106 CFU/mL) was higher than others. FT-IR and SEM provided chemical compositions, homogeneous dispersion, and uniform structures, respectively. According to the results, probiotic leather demonstrated the main potential to apply as a functional snack. 
کلیدواژه‌های انگلیسی مقاله Bacterial fermentation,Functional properties,health,Probiotics,Shelf life
نویسندگان مقاله Armin Amin Moghadasi |
Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, 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_721312_aeb7ec59e8f96994f7a0b00f57a07f0b.pdf
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