{"id":30467,"date":"2020-07-23T13:01:00","date_gmt":"2020-07-23T06:01:00","guid":{"rendered":"https:\/\/ttud.com.vn\/?p=30467"},"modified":"2021-11-23T23:26:26","modified_gmt":"2021-11-23T16:26:26","slug":"ky-thuat-vi-bao-san-pham-ung-dung-trong-bao-quan-che-pham-vi-sinh","status":"publish","type":"post","link":"https:\/\/casta.ttud.com.vn\/index.php\/ky-thuat-vi-bao-san-pham-ung-dung-trong-bao-quan-che-pham-vi-sinh\/","title":{"rendered":"K\u1ef9 thu\u1eadt vi bao s\u1ea3n ph\u1ea9m \u1ee9ng d\u1ee5ng trong b\u1ea3o qu\u1ea3n ch\u1ebf ph\u1ea9m vi sinh"},"content":{"rendered":"\n

C\u00e1c th\u1eed nghi\u1ec7m l\u00e2m s\u00e0ng \u0111\u00e3 ch\u1ee9ng minh r\u1eb1ng, s\u1ef1 gia t\u0103ng s\u1ed1 l\u01b0\u1ee3ng c\u00e1c vi khu\u1ea9n probiotic trong ru\u1ed9t gi\u00fap t\u0103ng c\u01b0\u1eddng s\u1ef1 l\u00e0nh m\u1ea1nh c\u1ee7a ru\u1ed9t v\u00e0 ch\u1ed1ng l\u1ea1i b\u1ec7nh t\u1eadt (Audet et al.<\/em>, 1988). Tuy nhi\u00ean, nhi\u1ec1u nghi\u00ean c\u1ee9u cho th\u1ea5y s\u1ed1 l\u01b0\u1ee3ng probiotic \u0111\u1ebfn \u0111\u01b0\u1ee3c nh\u1eefng v\u1ecb tr\u00ed m\u00e0 n\u00f3 c\u00f3 th\u1ec3 mang l\u1ea1i nh\u1eefng l\u1ee3i \u00edch th\u01b0\u1eddng r\u1ea5t th\u1ea5p (Chandramouli et al.<\/em>, 2004). Nh\u1eefng t\u00e1c nh\u00e2n g\u00e2y n\u00ean s\u1ef1 s\u1ee5t gi\u1ea3m \u0111\u00e1ng k\u1ec3 s\u1ed1 l\u01b0\u1ee3ng probiotic bao g\u1ed3m: pH th\u1ea5p, s\u1ef1 hi\u1ec7n di\u1ec7n c\u1ee7a oxy trong s\u1ea3n ph\u1ea9m, nhi\u1ec7t \u0111\u1ed9 b\u1ea3o qu\u1ea3n\u2026 v\u00e0 \u0111i\u1ec1u ki\u1ec7n c\u1ef1c \u0111oan c\u1ee7a h\u1ec7 ti\u00eau h\u00f3a (Charles and Ruth, 1998; Chandramouli et al.<\/em>, 2004; Dimantov et al.<\/em>, 2004). K\u1ef9 thu\u1eadt vi g\u00f3i ra \u0111\u1eddi nh\u1eb1m t\u0103ng c\u01b0\u1eddng kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t c\u1ee7a probiotic trong nh\u1eefng \u0111i\u1ec1u ki\u1ec7n b\u1ea5t l\u1ee3i (Dimantov et al.<\/em>, 2004; Fabian and Elmadfa, 2006). C\u00e1c k\u1ef9 thu\u1eadt vi bao s\u1ea3n ph\u1ea9m th\u01b0\u1eddng \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng trong vi g\u00f3i probiotic bao g\u1ed3m k\u1ef9 thu\u1eadt n\u00e9n \u0111\u00f9n, k\u1ef9 thu\u1eadt nh\u0169 h\u00f3a\u2026 v\u00e0 k\u1ef9 thu\u1eadt s\u1ea5y phun (Chandramouli et al.<\/em>, 2004; Dimantov et al.<\/em>, 2004). K\u1ef9 thu\u1eadt n\u00e9n \u0111\u00f9n l\u00e0 ph\u01b0\u01a1ng th\u1ee9c t\u1ea1o ch\u1ebf ph\u1ea9m vi g\u00f3i \u0111\u01a1n gi\u1ea3n nh\u1ea5t (Dimantov et al.<\/em>, 2004). Tuy nhi\u00ean, k\u00edch th\u01b0\u1edbc l\u1edbn c\u1ee7a ch\u1ebf ph\u1ea9m thu \u0111\u01b0\u1ee3c t\u1eeb k\u1ef9 thu\u1eadt n\u00e0y \u1ea3nh h\u01b0\u1edfng \u0111\u1ebfn c\u1ea3m quan c\u1ee7a s\u1ea3n ph\u1ea9m (Chandramouli et al.<\/em>, 2004). K\u1ef9 thu\u1eadt nh\u0169 h\u00f3a cho k\u00edch th\u01b0\u1edbc ch\u1ebf ph\u1ea9m nh\u1ecf h\u01a1n v\u00e0 ti\u1ec1m n\u0103ng \u1ee9ng d\u1ee5ng trong s\u1ea3n xu\u1ea5t l\u1edbn. V\u1edbi ph\u01b0\u01a1ng ph\u00e1p n\u00e0y, k\u00edch th\u01b0\u1edbc ch\u1ebf ph\u1ea9m v\u1eabn c\u00f2n l\u1edbn, g\u00e2y \u1ea3nh h\u01b0\u1edfng \u0111\u1ebfn c\u1ea3m quan (Dimantov et al.<\/em>, 2004). Ngo\u00e0i ra, ch\u1ebf ph\u1ea9m vi g\u00f3i t\u1eeb k\u1ef9 thu\u1eadt nh\u0169 h\u00f3a c\u00f3 gi\u00e1 th\u00e0nh cao h\u01a1n k\u1ef9 thu\u1eadt n\u00e9n \u0111\u00f9n do ti\u00eau t\u1ed1n d\u1ea7u trong qu\u00e1 tr\u00ecnh t\u1ea1o ch\u1ebf ph\u1ea9m (Gill et<\/em> al.<\/em>, 2001). K\u1ef9 thu\u1eadt s\u1ea5y phun v\u1edbi \u01b0u \u0111i\u1ec3m cho ch\u1ebf ph\u1ea9m k\u00edch th\u01b0\u1edbc nh\u1ecf, kh\u00f4ng \u1ea3nh h\u01b0\u1edfng \u0111\u1ebfn c\u1ea3m quan, hi\u1ec7u qu\u1ea3 kinh t\u1ebf v\u00e0 c\u00f3 th\u1ec3 \u1ee9ng d\u1ee5ng tr\u00ean quy m\u00f4 l\u1edbn (Chandramouli et al.<\/em>, 2004, Dimantov et al.<\/em>, 2004). Tuy nhi\u00ean, \u0111i\u1ec3m y\u1ebfu c\u1ee7a k\u1ef9 thu\u1eadt s\u1ea5y phun \u0111\u00f3 l\u00e0 t\u1ec9 l\u1ec7 s\u1ed1ng th\u1ea5p v\u00e0 kh\u00f4ng \u1ed5n \u0111\u1ecbnh trong qu\u00e1 tr\u00ecnh b\u1ea3o qu\u1ea3n, c\u0169ng nh\u01b0 kh\u00f4ng hi\u1ec7u qu\u1ea3 trong vi\u1ec7c b\u1ea3o v\u1ec7 probiotic trong \u0111i\u1ec1u ki\u1ec7n d\u1ea1 d\u00e0y nh\u00e2n t\u1ea1o (Jankowski et al.<\/em>, 1997). Nghi\u00ean c\u1ee9u c\u1ee7a Ding et al.<\/em> (2009) cho th\u1ea5y, ch\u1ea5t mang d\u00f9ng \u0111\u1ec3 vi g\u00f3i c\u00f3 vai tr\u00f2 quan tr\u1ecdng trong vi\u1ec7c b\u1ea3o v\u1ec7 vi khu\u1ea9n probiotic trong qu\u00e1 tr\u00ecnh b\u1ea3o qu\u1ea3n, trong \u0111i\u1ec1u ki\u1ec7n mu\u1ed1i m\u1eadt v\u00e0 d\u1ea1 d\u00e0y. Do \u0111\u00f3, vi\u1ec7c l\u1ef1a ch\u1ecdn ch\u1ea5t mang r\u1ea5t c\u1ea7n thi\u1ebft \u0111\u1ec3 b\u1ea3o to\u00e0n ho\u1ea1t t\u00ednh c\u1ee7a probiotic. Maltodextrin l\u00e0 s\u1ea3n ph\u1ea9m th\u1ee7y ph\u00e2n c\u1ee7a tinh b\u1ed9t c\u00f3 \u0111\u1eb7c t\u00ednh c\u1ee7a m\u1ed9t prebiotic v\u00e0 th\u01b0\u1eddng \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng trong s\u1ea5y phun v\u1edbi vai tr\u00f2 l\u00e0 ch\u1ea5t mang v\u1edbi \u0111\u1eb7c \u0111i\u1ec3m ch\u1ed1ng b\u00e1m d\u00ednh v\u00e0o th\u00e0nh thi\u1ebft b\u1ecb trong qu\u00e1 tr\u00ecnh s\u1ea5y (Kailasapathy, 2002). Trong khi \u0111\u00f3 whey protein l\u00e0 s\u1ea3n ph\u1ea9m ph\u1ee5 trong c\u00f4ng nghi\u1ec7p, ch\u1ebf ph\u1ea9m vi g\u00f3i probiotic b\u1edfi ch\u1ea5t mang n\u00e0y \u0111\u00e3 n\u00e2ng cao \u0111\u00e1ng k\u1ec3 hi\u1ec7u qu\u1ea3 v\u1ec7 probiotic trong c\u00e1c nghi\u00ean c\u1ee9u tr\u01b0\u1edbc \u0111\u00e2y (King, 1995; Charles and Ruth, 1998; Adhikari et al.<\/em>, 2000; Krasaekoopt et al.<\/em>, 2003). Do \u0111\u00f3, s\u1ef1 k\u1ebft h\u1ee3p gi\u1eefa hai ch\u1ea5t mang n\u00e0y s\u1ebd c\u1ea3i thi\u1ec7n kh\u1ea3 n\u0103ng s\u1ed1ng c\u1ee7a probiotic trong qu\u00e1 tr\u00ecnh s\u1ea5y phun c\u0169ng nh\u01b0 trong \u0111i\u1ec1u ki\u1ec7n b\u1ea3o qu\u1ea3n. Prebiotic l\u00e0 nh\u1eefng cacbonhydrate m\u1ea1ch ng\u1eafn m\u00e0 enzyme c\u1ee7a c\u01a1 th\u1ec3 ng\u01b0\u1eddi kh\u00f4ng th\u1ec3 ph\u00e2n c\u1eaft \u0111\u01b0\u1ee3c nh\u01b0ng l\u1ea1i l\u00e0 ngu\u1ed3n c\u01a1 ch\u1ea5t cho vi khu\u1ea9n probiotic khi \u0111\u1ebfn \u0111\u1ea1i tr\u00e0ng (Chandramouli et al.<\/em>, 2004). Do v\u1eady, nh\u1eefng s\u1ea3n ph\u1ea9m \u0111\u01b0\u1ee3c b\u1ed5 sung c\u1ea3 probiotic v\u00e0 prebiotic s\u1ebd t\u0103ng c\u01b0\u1eddng l\u00e0m t\u0103ng th\u00eam nh\u1eefng l\u1ee3i \u00edch cho c\u01a1 th\u1ec3 v\u00e0 \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 synbiotic (Audet et al.<\/em>, 1988). Vai tr\u00f2 c\u1ee7a prebiotic trong vi\u1ec7c n\u00e2ng cao kh\u1ea3 n\u0103ng s\u1ed1ng c\u1ee7a prebiotic \u0111\u00e3 \u0111\u01b0\u1ee3c b\u00e1o c\u00e1o trong nhi\u1ec1u nghi\u00ean c\u1ee9u tr\u01b0\u1edbc \u0111\u00e2y (Chandramouli et al.<\/em>, 2004). Tuy nhi\u00ean, nghi\u00ean c\u1ee9u v\u1ec1 s\u1ef1 k\u1ebft h\u1ee3p c\u1ee7a c\u00e1c prebiotic nh\u1eb1m n\u00e2ng cao hi\u1ec7u qu\u1ea3 b\u1ea3o v\u1ec7 probiotic v\u1eabn ch\u01b0a \u0111\u01b0\u1ee3c b\u00e1o c\u00e1o \u0111\u1ea7y \u0111\u1ee7. V\u00ec v\u1eady, trong nghi\u00ean c\u1ee9u n\u00e0y, \u1ea3nh h\u01b0\u1edfng c\u1ee7a prebiotic Galactooligo Saccharide (GOS) (0% v\u00e0 2% w\/v) l\u00ean kh\u1ea3 n\u0103ng s\u1ed1ng s\u00f3t c\u1ee7a L. casei<\/em> vi g\u00f3i b\u1edfi whey protein 10% (w\/v) v\u00e0 maltodextrin 5% (w\/v) b\u1eb1ng k\u1ef9 thu\u1eadt s\u1ea5y phun \u0111\u01b0\u1ee3c kh\u1ea3o s\u00e1t. Ch\u1ebf ph\u1ea9m \u0111\u01b0\u1ee3c ki\u1ec3m tra k\u00edch th\u01b0\u1edbc, c\u1ea5u tr\u00fac b\u1ec1 m\u1eb7t c\u0169ng nh\u01b0 m\u1eadt \u0111\u1ed9 L. casei<\/em> trong su\u1ed1t 50 ng\u00e0y b\u1ea3o qu\u1ea3n \u1edf 10o<\/sup>C v\u00e0 trong \u0111i\u1ec1u ki\u1ec7n d\u1ea1 d\u00e0y (SGF) v\u00e0 mu\u1ed1i m\u1eadt (SIF).<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

T\u00e0i li\u1ec7u tham kh\u1ea3o<\/strong><\/p>\n\n\n\n

Audet, P., C. Paquin and C. Lacroix (1988). “Immobilized growing lactic acid bacteria with \u03ba-carrageenan \u2014 locust bean gum gel.” Applied Microbiology and Biotechnology 29<\/strong>(1): 11-18.<\/p>\n\n\n\n

Chandramouli, V., K. Kailasapathy, P. Peiris and M. Jones (2004). “An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions.” J Microbiol Methods 56<\/strong>(1): 27-35.<\/p>\n\n\n\n

Charles, D. and D. Ruth (1998). “The biotechnology of lactic acid bacteria with emphasis on applications in food safety and human health.” Agricultural and Food Science 7<\/strong>(2).<\/p>\n\n\n\n

Dimantov, A., M. Greenberg, E. Kesselman and E. Shimoni (2004). “Study of high amylose corn starch as food grade enteric coating in a microcapsule model system.” Innovative Food Science & Emerging Technologies 5<\/strong>(1): 93-100.<\/p>\n\n\n\n

Gill, H. S., K. J. Rutherfurd, M. L. Cross and P. K. Gopal (2001). “Enhancement of immunity in the elderly by dietary supplementation with the probiotic Bifidobacterium lactis HN019.” Am J Clin Nutr 74<\/strong>(6): 833-839.<\/p>\n\n\n\n

Jankowski, T., M. Zielinska and A. Wysakowska (1997). “Encapsulation of lactic acid bacteria with alginate\/starch capsules.” Biotechnology Techniques 11<\/strong>(1): 31-34.<\/p>\n\n\n\n

Kailasapathy, K. (2002). “Microencapsulation of probiotic bacteria: technology and potential applications.” Curr Issues Intest Microbiol 3<\/strong>(2): 39-48.<\/p>\n\n\n\n

King, A. H. (1995). Encapsulation of Food Ingredients. Encapsulation and Controlled Release of Food Ingredients, American Chemical Society. 590: <\/strong>26-39.<\/p>\n\n\n\n

Nguy\u1ec5n Th\u1ecb V\u00e2n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

C\u00e1c th\u1eed nghi\u1ec7m l\u00e2m s\u00e0ng \u0111\u00e3 ch\u1ee9ng minh r\u1eb1ng, s\u1ef1 gia t\u0103ng s\u1ed1 l\u01b0\u1ee3ng c\u00e1c vi khu\u1ea9n probiotic trong ru\u1ed9t gi\u00fap t\u0103ng c\u01b0\u1eddng s\u1ef1 l\u00e0nh m\u1ea1nh c\u1ee7a ru\u1ed9t v\u00e0 ch\u1ed1ng l\u1ea1i b\u1ec7nh t\u1eadt (Audet et al., 1988). Tuy nhi\u00ean, nhi\u1ec1u nghi\u00ean c\u1ee9u cho th\u1ea5y s\u1ed1 l\u01b0\u1ee3ng probiotic \u0111\u1ebfn \u0111\u01b0\u1ee3c nh\u1eefng v\u1ecb tr\u00ed m\u00e0 n\u00f3 c\u00f3 […]<\/p>\n","protected":false},"author":25,"featured_media":30546,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-30467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tin-tuc"],"_links":{"self":[{"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/posts\/30467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/comments?post=30467"}],"version-history":[{"count":4,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/posts\/30467\/revisions"}],"predecessor-version":[{"id":30551,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/posts\/30467\/revisions\/30551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/media\/30546"}],"wp:attachment":[{"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/media?parent=30467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/categories?post=30467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/casta.ttud.com.vn\/index.php\/wp-json\/wp\/v2\/tags?post=30467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}