fa اثر اسانس نعناع فلفلی و میکروامولسیونش بر خواص بافتی، رنگ و رشد میکروبی ماست میوه‌ای صنايع غذايي Food Science پژوهشي Research <span style="font-size:10pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><span b="" lang="AR-SA" style="font-family:" titr="">سابقه و هدف:</span> <span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">هدف از این مطالعه</span></span> <span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">ارزیابی مصرف اسانس و میکروامولسیون اسانس نعناع فلفلی بر فعالیت باکتری‌های آغازگر ماست، رنگ، بافت و بار میکروبی ماست انبه در طی مدت نگهداری بود.</span></span><span lang="FA" style="font-size:11.0pt"><span style="font-family:"B Nazanin""></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><span b="" lang="AR-SA" style="font-family:" titr="">مواد و روش</span><span dir="LTR" style="font-size:9.0pt">‌</span><span b="" lang="AR-SA" style="font-family:" titr="">ها:</span> <strong><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">ابتدا </span></span></strong><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">اثر مهارکنندگی اسانس نعناع فلفلی و میکروامولسیون آن بر فعالیت باکتری‌های آغازگر ماست </span></span><span lang="FA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">ا</span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">ندازه‌گیری شد. سپس اسانس نعناع فلفلی </span></span><span dir="LTR" style="font-size:9.0pt">(mg mL^-1)</span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:"> 6 و </span></span><span dir="LTR" style="font-size:9.0pt">(mg mL^-1)</span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:"> 24 </span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">و میکروامولسیون آن </span></span><span dir="LTR" style="font-size:9.0pt">(mg mL^-1)</span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:"> 2 و </span></span><span dir="LTR" style="font-size:9.0pt">(mg mL^-1)</span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:"> 4 به </span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">ماست انبه اضافه و رشد </span></span><span lang="FA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">میکروارگانیسم‌های اسیدوست، کلی‌فرم‌ها، درصد رطوبت، رنگ، وسیکوزیته، خواص بافتی نمونه‌های ماست در طی 25 روز نگهداری اندازه‌گیری شد.</span></span><span lang="AR-SA" style="font-size:11.0pt"><span style="font-family:"B Nazanin""></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><span b="" lang="AR-SA" style="font-family:" titr="">یافته</span><span dir="LTR" style="font-size:9.0pt">‌</span><span b="" lang="AR-SA" style="font-family:" titr="">ها</span><span dir="LTR" style="font-size:9.0pt">‌</span><span b="" lang="AR-SA" style="font-family:" titr="">:</span> <span calibri="" class="Heading3Char" light="" style="font-family:"><span style="color:#1f4d78"><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">نتایج نشان داد که افزودن اسانس نعناع فلفلی و میکروامولسیون آن تاثیری بر تولید اسید توسط باکتری‌های آغازگر ماست نسبت به نمونه کنترل نداشت. </span></span></span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">اثر زمان بر رطوبت و ویسکوزیته ماست <span style="background:white">میوه&shy;ای </span></span></span><span lang="AR-SA" style="font-size:11.0pt">(</span><span dir="LTR" style="font-size:9.0pt">p<0.05</span><span lang="AR-SA" style="font-size:11.0pt">)</span> <span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">معنی&shy;دار ولی <span style="background:white">اثر </span></span></span><span calibri="" class="Heading3Char" light="" style="font-family:"><span style="color:#1f4d78"><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">اسانس نعناع فلفلی و میکروامولسیون آن </span></span></span></span><span lang="AR-SA" style="font-size:11.0pt"><span style="background:white"><span b="" nazanin="" style="font-family:">بر سفتی و چسبندگی بافت ماست میوه&shy;ای غیر معنی&shy;دار بود.</span></span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:"> همچنین غلظت</span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">&shy;</span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">های متفاوت اسانس نعناع فلفلی و میکروامولسیون آن بر شاخص‌های </span></span><span dir="LTR" style="font-size:9.0pt">b*</span> <span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">و </span></span><span dir="LTR" style="font-size:9.0pt">L*</span><span style="font-size:11.0pt"><span b="" nazanin="" style="font-family:"> رنگ ماست <span style="background:white">میوه&shy;ای </span>در طی زمان نگهداری معنی</span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">&shy;</span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">دار </span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">(</span></span><span dir="LTR" style="font-size:9.0pt">p<0.05</span><span lang="AR-SA" style="font-size:11.0pt">)</span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:"> و </span></span><span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">بر شاخص </span></span><span dir="LTR" style="font-size:9.0pt">a*</span> <span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">غیرمعنی‌دار بود. رشد کلی‌فرم‌ درحضور اسانس نعناع فلفلی و میکروامولسیون آن در اولین روز تولید نسبت به نمونه کنترل مهار گردید. اما در تعداد باکتری‌های اسید دوست ماست <span style="background:white">میوه&shy;ای </span>در طی نگهداری اختلاف معنی‌داری دیده نشد.</span></span><span lang="FA" style="font-size:11.0pt"><span style="font-family:"B Nazanin""></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><span b="" lang="AR-SA" style="font-family:" titr="">نتیجه گیری:</span> <span lang="AR-SA" style="font-size:11.0pt"><span b="" nazanin="" style="font-family:">افزودن اسانس نعناع فلفلی و میکروامولسیون اسانس نعناع فلفلی ضمن عدم تاثیر بر رشد آغازگرهای ماست&lrm; می‌تواند باعث کنترل رشد کلی‌فرم‌ها گردد و بدون تاثیر بر بافت می‌تواند باعث تغییرات رنگی در ماست <span style="background:white">میوه&shy;ای </span>شود.</span></span></span></span></span></span><br> &nbsp; <span style="font-size:10pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><strong>Background and objectives:</strong><strong>&nbsp;</strong>The aim of this study was to evaluate the use of peppermint essential oil and its microemulsion on the activity of yogurt starter culture bacteria, color, texture and microbial load of fruit yogurt during storage.</span></span></span><br> <span style="font-size:10pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b>Materials and methods:</b> The inhibitory effect of peppermint essential oil and its microemulsion on the activity of starter culture bacteria was measured. Peppermint essential oil (6 and 24 (mg mL^-1) and its microemulsion (2 and 4 (mg mL^-1)) were added to fruit yogurt and the growth of <em>acidophiles</em> microorganisms, coliforms, moisture%, color, viscosity, and textural properties of the samples were measured during 25 days.</span></span></span><br> <span style="font-size:10pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b>Results</b>: The results showed that the addition of peppermint essential oil and its microemulsion had no effect on acid production by the starter culture compared to the control sample. The effect of time on the moisture content and viscosity of the fruit yogurt (p<0.05) was significant, but the effect of peppermint essential oil and its microemulsion on the hardness and adhesiveness of the fruit yogurt was not significant. Also, the peppermint essential oil and its microemulsion on the b* and L* indexes of fruit yogurt color during storage were significant (p<0.05) and insignificant for the a* index. The growth of coliforms in the presence of peppermint essential oil and its microemulsion was inhibited on the first day of production compared to the control sample. However, there was no significant difference in the number of acidophilic bacteria in the samples during storage.</span></span></span><br> <span style="font-size:10pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><strong>Conclusion</strong>: The addition of peppermint essential oil and its microemulsion has no effect on the growth of starter culture, but can control the growth of coliforms and cause color changes in fruit yogurt without affecting the texture.</span></span></span> ماست میوه‌ای, اسانس نعناع فلفلی, میکروامولسیون, بافت, رنگ Fruit yogurt, Peppermint essential oil, Microemulsion, Texture, Color 93 105 http://nsft.sbmu.ac.ir/browse.php?a_code=A-10-4788-1&slc_lang=fa&sid=1 F Chehri فاطمه چهری n_davati58@yahoo.com 11500319475328460028520 11500319475328460028520 No Bu-Ali Sina University دانشگاه بوعلی سینا N Davati نفیسه دعوتی n.davati@basu.ac.ir 11500319475328460028521 11500319475328460028521 Yes Bu-Ali Sina University دانشگاه بوعلی سینا M Karami مصطفی کرمی n.davati58@gmail.com 11500319475328460028522 11500319475328460028522 No Bu-Ali Sina University دانشگاه بوعلی سینا