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Investigation of the Viability of Probiotic Microorganisms in a Synbiotic Kefir Beverage Enriched with Pistachio (Pistacia vera) and Hazelnut (Corylus avellana L.) Oils | ||
| Journal of Organic Farming of Medicinal Plants | ||
| دوره 4، شماره 1 - شماره پیاپی 2980، خرداد 2025، صفحه 51-64 اصل مقاله (665.93 K) | ||
| نوع مقاله: Original Article | ||
| نویسندگان | ||
| Hesam Zanganeh1؛ Aliasghar Bagheri Kashtali* 2؛ Abbas Ali Dehpour Joybari1؛ Marjan Nouri3 | ||
| 1Department of Biology, QaS.C., Islamic Azad University, Qaemshahr,Iran | ||
| 2Department of Biology, Ro.C., Islamic Azad University, Roudehen, Iran | ||
| 3Department of Food Science and Technology, Ro.C., Islamic Azad University, Roudehen, Iran | ||
| چکیده | ||
| Kefir, a fermented beverage rich in probiotic microorganisms, has gained attention as a health-oriented product, but the stability and viability of these microorganisms are affected by environmental factors, making prebiotic compounds necessary to improve their survival. This study investigated the effect of adding pistachio and hazelnut oils as prebiotic compounds on the viability of probiotic microorganisms and on the physicochemical, antioxidant and sensory properties of kefir. The oils were extracted by Soxhlet apparatus and characterised, then synbiotic kefir was prepared with them at single (1.5% and 3%) and combined levels and compared with an oil-free control over 20 days of refrigerated storage. Both oils showed low acidity and low peroxide values. Hazelnut oil gave lower half-maximal inhibitory concentration (IC₅₀) values in the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, whereas pistachio oil showed stronger antimicrobial activity, with the lowest minimum inhibitory concentration (MIC) against Listeria monocytogenes. In the kefir samples, oil addition maintained a higher pH and lower titratable acidity throughout storage. The combined P2H2 treatment (1.5% pistachio + 1.5% hazelnut oil) retained the highest total phenolic content and antioxidant activity and preserved the highest microbial counts on day 20 (in log colony-forming units (CFU)/mL), together with the highest cell-surface hydrophobicity, while the milder P1H1 treatment achieved the best overall acceptance. Pistachio and hazelnut oils therefore acted as effective prebiotic agents and enhanced the nutritional and functional value of kefir, offering an innovative and practical option for improving the quality and stability of probiotic products. | ||
| کلیدواژهها | ||
| Kefir؛ Probiotic؛ Pistachio؛ Hazelnut Oils | ||
| مراجع | ||
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