Alimohamadi, F. (2018) The effect of probiotic bacteria and encapsulation on antioxidant and antibacterial properties of honey. Masters thesis, University of Zabol.
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Abstract
Honey is a useful and healthy food in the human diet which has long been used as a treatment for various ailments. In this research, the effects of bacteria type (at three levels, i.e. zero, Lactobacillus helveticus PTCC 1332 and Lactobacillus rhamnosus PTCC 1637) were studied in addition to their coating type (at two levels, i.e. coatless zero bacteria and xanthan-chitosan coating). Honey concentrations were used at 6 levels, i.e. 10, 20, 40, 60, 80 and 100%, along with their storage time at 7 levels of 0, 5, 10, 15, 20, 25 and 30 days, which were intended to inhibit the growth of pathogenic bacteria Helicobacter pylori, Salmonella enterica PTCC 1709 and E. coli IBRC-M: 10708. Furthermore, several tests were performed on the honey samples, including the lactic acid bacterial viability test, bacterial viability in gastrointestinal conditions (in the stomach and intestines), morphological properties of micro-capsulated bacteria, changes in pH and acidity, sensory properties (i.e. color, smell, taste, general acceptance) and opacity. The results showed that honey samples containing Lactobacillus helveticus PTCC 1332, without coating, had the greatest inhibitory effect on the growth of Salmonella enterica PTCC 1709 and E. coli IBRC-M: 10708. In addition, it was revealed that honey samples containing Lactobacillus rhamnosus PTCC 1637, without coating, had the greatest inhibitory effect on the growth of Helicobacter pylori. Also, the evaluation of sensory properties showed that all samples received a score of 5, and the highest score was attributed to the control sample of honey, followed by the honey sample containing Lactobacillus rhamnosus PTCC 1637 without coating. The bacterial viability test under gastric and intestinal conditions showed that Lactobacillus rhamnosus PTCC 1637, coated with xanthan-chitosan, exhibits the highest degree of resistance to these conditions.
| Item Type: | Thesis (Masters) |
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| Uncontrolled Keywords: | capsulation, probiotic, antibacterial, honey |
| Subjects: | T Technology > TP Chemical technology |
| Depositing User: | Mrs najmeh khajeh |
| Date Deposited: | 29 Jan 2019 08:08 |
| Last Modified: | 29 Jan 2019 08:08 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/2386 |
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