جستجوی مقالات مرتبط با کلیدواژه "internal gelation technique" در نشریات گروه "صنایع غذایی"

Given that in cheese production, the water extracted from it in the form of a whey name with high biological value loses significant amounts of vitamins and minerals. With the entry of whey into the wastewater, many problems will be created in environmental pollution. The wastewater treatment system for whey treatment costs a lot. Therefore, in a new and innovative design, the encapsulated probiotic beverage based on whey with native essential oils nanoliposyme formulates and optimizes in this research. Moreover, the benefits of producing this beverage can be discussed and implemented in the country. Dairy beverages, especially whey, have a high nutritional value, and since adding proper nutrients and flavors can be turned into a worthwhile beverage. After determining the properties of used whey, preparation, activation, and micro coating of probiotic bacteria, production and determination of properties of mint essential oil nanoliposomes, preparation of probiotic beverage based on whey and its quality characteristics have been studied. Using experimental design method and response surface method, the effect of nanoliposomes and micro coated bacteria at different levels on microencapsulation yield, particle size determination, the morphology of microcapsules, zeta potential, and survivability (number of probiotic bacteria and that survival in intestinal and gastro-intestinal conditions during refrigerated storage (24 hours, 7, 14, 21 and 60 days ) was evaluated. Encapsulation yield (%) for Lactobacillus acidophilus La-5 and Bifidobacterium animals-BB-12 were 82.5 and 83.33, respectively. The particle size of 99.7% of microcapsules loaded with B. animals-BB-12 and 98.1% of microcapsules loaded with L. acidophilus La-5 were less than 10 μm. The microcapsules' SEM images indicated that all the produced capsules were irregular in shape. The particle size distribution of mint essential oil nanoliposomes has an average particle size of 194 nm. The viability probiotic showed good stability during storage.