The study of the beneficial properties of probiotics, prebiotics, and synbiotics has been the subject of extensive research in recent decades. Consumption of these dietary supplements, known as pragmatic foods, alters, modifies, and restores intestinal microbial flora and prevents non-communicable diseases. Many prebiotic compounds are commonly found in some foods or edible plant sources, but lack of ease of extraction and consumption, inconsistencies in taste or seasonal and regional restrictions, the possibility of their general consumption Restricts. Therefore, it seems that isolating these compounds from new sources, identifying and eva‎luating their properties, and examining the organoleptic effects on food facilitate the use of their health effects. This study aims to optimize different methods of extraction and drying of water-soluble polysaccharides from pistachio green husk (PHP) and eva‎luate prebiotic properties of the final product in the form of in vitro tests to achieve a method with the highest efficiency and product production. With the most significant impact. For this purpose, extraction methods: chemical extraction (dilute water-alkali), extraction with ethanol solvent, extraction with methanol solvent, and extraction by application of ultrasound (microwave) and then drying methods including: Hot air drying (freezing), freeze-drying, and spraying; Used. Before performing the methods, different treatments were performed to perform the test steps using the response level methodology. Then the optimization process was performed in the desired treatments with three replications. In the next step, prebiotic tests were performed in vitro on the powder obtained from different treatments. Prebiotic tests performed include: measurement of total sugar, eva‎luation of antioxidant activity, measurement of water and fat absorption capacity, eva‎luation of digestibility resistance, PHP powder colorimetric test, toxicity test, antimicrobial (antipathogenic) property the effect on the viability and growth rate of probiotic bacteria of Lactobacillus plantarum PTCC 1896. After performing the mentioned tests, the analysis of the obtained data showed that the efficiency of the chemical extraction method is 3.2%, microwave extraction 4%, ethanol 4%, and extraction with methanol 4.2%. It was also found that the degree of purity, increased viability, increased growth stimulation of probiotic bacteria in PHP extracted by methanol method more than other methods also had no odor and no toxic compounds.

صبيحه سليمانيان زاد

مهدي كديور

ميلاد فتحي، محمدصدقي