Subject Areas :

وحید کوشکی ¹ (دانشجو دکتری میکروبیولوژی مواد غذایی)
آرش بابایی ² (گروه زیست شناسی، دانشکده علوم پایه، دانشگاه ملایر)
معصومه مهربان سنگ آتش ³ (مدیر گروه پژوهشی کیفیت و ایمنی مواد غذایی جهاددانشگاهی)
امید صفری ⁴ (گروه آموزشی محیط زیست، دانشکده منابع طبیعی و محیط زیست، دانشگاه فردوسی مشهد، ایران)

Received: 2019-01-21 Accepted : 2019-04-06 Published : 2021-06-22

Keywords:

References:

1. Amine, KM., Champagne, CP., Raymond, Y., St-Gelais, D., Britten, M., Fustier, P., et al. 2014. Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage. Food Control, 37:193-9.


2. Barrera, C., Burca, C., Betoret, E., García‐Hernández, J., Hernández, M., Betoret, N. 2019. Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation. International Journal of Food Science & Technology.


3. Cabrera, C., Artacho, R., Giménez, R. 2006. Beneficial effects of green tea—a review. Journal of the American College of Nutrition, 25(2):79-99.


4. Champagne, C., Raymond, Y., Gagnon, R. 2008. Viability of Lactobacillus rhamnosus R0011 in an apple‐based fruit juice under simulated storage conditions at the consumer level. Journal of food science. ,73(5):M221-M6.


5. Chávarri, M., Marañón, I., Ares, R., Ibáñez, FC., Marzo, F., Villarán, MdC. 2010. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology,142(1):185-9.


6. Dal Bello, F., Walter, J., Hertel, C., Hammes, WP. 2001. In vitro study of prebiotic properties of levan-type exopolysaccharides from lactobacilli and non-digestible carbohydrates using denaturing gradient gel electrophoresis. Systematic and Applied Microbiology, 24(2):232-7.


7. Dauqan, EM., Abdullah, A. 2017. Medicinal and functional values of thyme (Thymus vulgaris L.) herb. Journal of Applied Biology & Biotechnology, 5(02):017-22.


8. Dias, CO., de Almeida, JD., Pinto, SS., de Oliveira Santana, FC., Verruck, S., Müller, CM., Prudêncio, ES., Amboni, RD. 2018. Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery. Food bioscience, 1;24:26-36.


9. Ding, WK., Shah, NP. 2008. Survival of free and microencapsulated probiotic bacteria in orange and apple juices. Int Food Res J, 15(2):219-32.


10. Dos Santos Filho, AL., Freitas, HV., Rodrigues, S., Abreu, VK., de Oliveira Lemos, T., Gomes, WF., Narain, N., Pereira, AL. 2019. Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage. LWT, 1;99:371-8.


11. Dulf, FV., Pamfil, D., Baciu, AD., Pintea, A. 2013. Fatty acid composition of lipids in pot marigold (Calendula officinalisL.) seed genotypes. Chemistry Central Journal, 7(1):8.


12. Elgin, G., YAVAŞOĞLU, NÜK., Öztürk, B. 2006. Antimicrobial Activity of Endemic Ziziphora taurica subsp. cleonioides (Boiss) PH Davis Essential Oil. Acta Pharmaceutica Sciencia, 48(1).


13. Erkan, N., Ayranci, G., Ayranci, E. 2008. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa

 

L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry, 110(1):76-82.

14. Floch, MH. 2018. The Role of Prebiotics and Probiotics in Gastrointestinal Disease. Gastroenterology Clinics, 47(1):179-91.


15. Furtado, LL., Martins, ML., Ramos, AM., da Silva, RR., Junior, BR., Martins, EM. 2019. Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro. Semina: Ciências Agrárias, 15;40(1):149-62


16. García-Ruiz, A., Bartolomé, B., Martínez-Rodríguez, AJ., Pueyo, E., Martín-Álvarez, PJ., Moreno-Arribas, M. 2008. Potential of phenolic compounds for controlling lactic acid bacteria growth in wine. Food Control, 19(9):835-41.


17. Gaudreau, H., Champagne, CP., Remondetto, GE., Gomaa, A., Subirade, M. 2016. Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions. Journal of Functional Foods, 26:451-9.


18. Gibson, GR., Roberfroid, MB. 1995. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. The Journal of nutrition, 125(6):1401-12.


19. Gueimonde, M., Delgado, S., Mayo, B., Ruas-Madiedo, P., Margolles, A., de los Reyes-Gavilán, CG. 2004. Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Research International, 37(9):839-50.


20. Heidebach, T., Först, P., Kulozik, U. 2012. Microencapsulation of probiotic cells for food applications. Critical reviews in food science and nutrition, 52(4):291-311.


21. Hervert-Hernández, D., Pintado, C., Rotger, R., Goñi, I. 2009. Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth. International journal of food microbiology, 136(1):119-22.


22. Hsiao, HC., Lian, WC., Chou, CC. 2004. Effect of packaging conditions and temperature onviability of microencapsulated bifidobacteria during storage. Journal of the Science of Food and Agriculture, 84(2):134-9.


23. Korbekandi, H., Mortazavian, A., Iravani, S. 2011. Technology and stability of probiotic in fermented milks. Probiotic and prebiotic foods: Technology, stability and benefits to the human health, 131-69.


24. Krasaekoopt, W., Bhandari, B., Deeth, H. 2003. Evaluation of encapsulation techniques of probiotics for yoghurt. International dairy journal, 13(1):3-13.


25. Krasaekoopt, W. and Suthanwong, B., 2008. Vacuum impregnation of probiotics in fruit pieces and their survival during refrigerated storage. Kasetsart J, 42:723-731.


26. Krasaekoopt, W., Watcharapoka, S. 2014. Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT-Food Science and Technology, 57(2):761-6.


27. Lee, J-S., Chung, D., Lee, HG. 2008. Preparation and characterization of calcium pectinate gel beads entrapping catechin-loaded liposomes. International journal of biological macromolecules, 42(2):178-84.


28. Li, Z., Teng, J., Lyu, Y., Hu, X., Zhao, Y. and Wang, M., 2019. Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917. Molecules, 24(1), p.51.


29. Mantzourani, I., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A., Plessas, S. 2019. Production of a potentially synbiotic fermented Cornelian cherry (Cornus mas L.) beverage using Lactobacillus paracasei K5 immobilized on wheat bran. Biocatalysis and Agricultural Biotechnology, 1;17:347-51


30. Mantzourani, I., Kazakos, S., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A., Plessas, S. 2019. Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice. Foods, 8(1):4.


31. Marhamatizadeh, MH., Ehsandoost, E., Gholami, P. 2013. The influence of green tea (Camellia sinensis L.) extract on characteristic of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. International Journal of Farming and Allied Sciences, 2(17):599-606.


32. Nualkaekul, S., Lenton, D., Cook, MT., Khutoryanskiy, VV., Charalampopoulos, D. 2012. Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus

 

plantarum in pomegranate juice. Carbohydrate Polymers, 90(3):1281-7.

33. Okina, VS., Porto, MR., Pimentel, TC., Prudencio, SH. 2018. White grape juice added with Lactobacillus paracasei ssp. probiotic culture. Nutrition & Food Science, 9;48(4):631-41.


34. Özer, B., Kirmaci, HA., Şenel, E., Atamer, M., Hayaloğlu, A. 2009. Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation. International Dairy Journal, 19(1):22-9.


35. Rajan, NP., Ponnusamy, R., Murugesan, S., Gopal, S., Ranganathan, T. 2018. Development and Evaluation of Probioticated Cucumber Juice Using Lactobacillus plantarum. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 1;88(3):1025-32.


36. Rúa, J., López-Rodríguez, I., Sanz, J., García-Fernández, MC., del Valle, MP., García-Armesto, MR. 2018. Improving functional properties of “Piel de Sapo” melon juice by addition of a Lippia citriodora natural extract and probiotic-type lactic acid bacteria. LWT, 1;96:75-81.


37. Salehi, P., Sonboli, A., Eftekhar, F., Nejad-Ebrahimi, S., Yousefzadi, M. 2005. Essential Oil Composition, Antibacterial and Antioxidant Activity of the Oil and Various Extracts of Ziziphora clinopodioides subsp. rigida (B OISS.) R ECH. f. from Iran. Biological and Pharmaceutical Bulletin, 28(10):1892-6.


38. Saxelin, M. 2008. Probiotic formulations and applications, the current probiotics market, and changes in the marketplace: a European perspective. Clinical infectious diseases : an official publication of the Infectious Diseases Society of America. 46 Suppl 2:S76-9; discussion S144-51.


39. Schött, G., Liesegang, S., Gaunitz, F., Gleß, A., Basche, S., Hannig, C, et al. 2017. The chemical composition of the pharmacologically active Thymus species, its antibacterial activity against Streptococcus mutans and the antiadherent effects of T. vulgaris on the bacterial colonization of the in situ pellicle. Fitoterapia, 121:118-28.


40. Shah, N., Ding, W., Fallourd, M., Leyer, G. 2010. Improving the stability of probioticbacteria in model fruit juices using vitamins and antioxidants. Journal of food science, 75(5):M278-M82.


41. Siddiqui, BS., Sultana, I., Begum, S. 2000. Triterpenoidal constituents from Eucalyptus camaldulensis var. obtusa leaves. Phytochemistry, 54(8):861-5.


42. Silva, MM., Lidon, FC. An overview on applications and side effects of antioxidant food additives. Emirates Journal of Food and Agriculture. 2016:823-32.


43. Takasaki, M., Konoshima, T., Etoh, H., Singh, IP., Tokuda, H., Nishino, H. 2000. Cancer chemopreventive activity of euglobal-G1 from leaves of Eucalyptusgrandis. Cancer letters ,155(1):61-5.


44. Teixeira, P., Castro, M., Malcata, F., Kirby, R. 1995. Survival of Lactobacillus delbrueckii ssp. bulgaricus following spray-drying, Journal of dairy science. 78(5):1025-31.


45. Thakkar, P., Vaghela, B., Patel, A., Modi, HA., Prajapati, JB. 2018. Formulation and shelf life study of a whey-based functional beverage containing orange juice and probiotic organisms. International Food Research Journal, 1;25(4).


46. Vinderola, C., Bailo, N., Reinheimer, J. 2000. Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage. Food Research International , 33(2):97-102.


47. Vodnar, DC., Socaciu, C. 2012.. Green tea increases the survival yield of Bifidobacteria in simulated gastrointestinal environment and during refrigerated conditions. Chemistry Central Journal. ,6(1):61.