Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh

被引：15

作者：

Hashemi, Seyed Mohammad Bagher ^{[1
]}

Shahidi, Fakhri ^{[2
]}

Mortazavi, Seyed Ali ^{[2
]}

Milani, Elnaz ^{[3
]}

Eshaghi, Zarrin ^{[4
]}

机构：

[1] Fasa Univ, Dept Food Sci & Technol, Coll Agr, POB 74617-81189, Fasa, Iran

[2] Ferdowsi Univ Mashhad, Coll Agr, Dept Food Sci & Technol, POB 91775-1163, Mashhad, Iran

[3] Iranian Acad Ctr Educ Culture & Res ACECR, Food Sci & Technol Res Inst, Tehran, Iran

[4] Payame Noor Univ, Fac Sci, Dept Chem, POB 19395-4697, Mashhad, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2016年 / 69卷 / 04期

关键词：

Antioxidative activity; Lactobacillus plantarum LS5; Lipid modification; Doogh; LACTIC-ACID BACTERIA; ANTIOXIDANT ACTIVITY; ANISIDINE VALUE; STRAINS; SURVIVAL; YOGURT; FOODS; WHEY;

D O I：

10.1111/1471-0307.12292

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The oxidative stability and lipid modifications of Doogh prepared with Lactobacillus plantarum LS5 and control Doogh were compared during storage for 22 days. In vitro scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals showed that L. plantarum LS5 had radical scavenging activities (49.6%). Peroxide value, conjugated diene value and anisidine value measurements in Doogh lipid samples in combination with Fourier transform infrared spectroscopy demonstrated that Doogh prepared with L. plantarum LS5 was more stable than the control against formation of primary and secondary oxidation products. Furthermore, higher concentrations of short-chain fatty acids (butyric and caproic) and unsaturated fatty acids were found in Doogh treated with L. plantarum LS5. Changes in the thermograms of all samples were also observed. Results of differential scanning calorimetry indicated that melting points of lipids from treated Doogh were lower than for the control. It was concluded that L. plantarum LS5 could be used as a natural preservative in functional dairy products and could beneficially affect the consumer by providing dietary sources of antioxidants.

引用

页码：550 / 558

页数：9

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