تأثیر روش‌های مختلف استخراج بر ویژگی‌های فیبر حاصل از پودر تفاله زیتون چربی‌زدایی شده

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی،دانشکده فنی، دانشگاه آزاد اسلامی، واحد سبزوار، ایران

2 دانشگاه آزاد اسلامی، واحد سبزوار

3 دانشگاه آزاد قزوین

4 دانشگاه آزاد اسلامی سبزوار

چکیده

هدف از پژوهش حاضر مقایسه تأثیر روش‌های استخراج سبز (آنزیمی و فراصوت) و متداول (شیمیایی به کمک حلال اسیدی و قلیایی) بر بازدهی (فیبر رژیمی کل(TDF)، فیبر محلول (SDF) و فیبر نامحلول(IDF))، ترکیب شیمیایی و خواص آبپوشی فیبر تفاله زیتون بود. خواص رئولوژیکی خمیرهای حاوی مقادیر مختلف SDF (0، 5، 10 و 15 درصد) نیز مورد بررسی قرار گرفت. بازده فیبر کل بین 79/74 (روش فراصوت) تا 2/90 % (روش آنزیمی) بود که 12/12 – 68/21 % آن SDF بود. میزان رطوبت SDF بیشتر از IDF بود. محتوای خاکستر و پروتئین IDF بیشتر از SDF بود. روش استخراج تأثیر معنی‌داری بر میزان رطوبت و خاکستر SDF نداشت. کمترین میزان پروتئین در DF استخراج شده به روش آنزیمی مشاهده شد. بیشترین و کمترین قدرت تورم و شاخص حلالیت به ترتیب برای فیبر استخراج شده به روش آنزیمی و فراصوت بود که ناشی از میزان جذب آب این فیبرها بود. غنی‌سازی آرد گندم با SDF استخراج‌شده به روش آنزیمی نشان داد که افزودن 10 درصد فیبر موجب افزایش زمان توسعه و پایداری و FQN خمیر می‌شود در حالی که درجه نرم شدن را کاهش می‌دهد (05/0 P <). جایگزینی 15 درصد آرد گندم با SDF منجر به افزایش مقاومت به کشش و انرژی خمیر شد. کشش‌پذیری خمیر با افزودن 5 درصد فیبر افزایش یافت، در حالی که افزودن 10 درصد فیبر این شاخص را به کمتر از مقدار شاهد رساند. در مجموع، اگرچه عملکرد روش آنزیمی به طور قابل توجهی بالاتر از سایر روش‌ها بود، اما این روش زمان‌بر است که کاربردی آن در صنایع غذا را محدود می‌کند. به‌کارگیری ترکیبی از روش‌های سبز برای تسریع استخراج آنزیمی می‌تواند موضوعی برای پژوهش‌های آینده باشد. بعلاوه، جایگزینی 10% آرد گندم با SDF خواص رئولوژیکی قابل قبولی را ارائه می‌دهد که می‌تواند نویدبخش نانی با کیفیت و با ارزش غذایی بالا باشد.

چکیده تصویری

تأثیر روش‌های مختلف استخراج بر ویژگی‌های فیبر حاصل از پودر تفاله زیتون چربی‌زدایی شده

تازه های تحقیق

  • بالاتر بودن خلوص فیبر محلول حاصل از روش آنزیمی نسبت به روش‌های مرسوم
  • بازدهی فیبر محلول پوماس زیتون حاصل از روش فراصوت نصف روش آنزیمی بود
  • بالاترین ویژگی‌های آب‌پوشی در فیبر حاصل از روش آنزیمی دیده شد
  • بهبود ویژگی‌های رئولوژیکی خمیر در جایگزینی 10 درصد آرد گندم با فیبر محلول پوماس زیتون

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour

نویسندگان [English]

  • elham azadfar 1
  • amir hossein elhami rad 2
  • Akram Sharifi 3
  • mohammad armin 4
1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 Islamic Azad university of Qazvin
4 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
چکیده [English]

The current research aims to compare the effect of green (enzymatic and ultrasoundic) and conventional (acidic and alkaline) extraction methods on the yield (total-dietary fiber (TDF), soluble-dietary fiber (SDF) and insoluble-dietary fiber (IDF)), chemical composition, and hydration properties of olive-pomace DF. The rheological properties of doughs containing different amounts (0, 5, 10, and 15%) of SDF were investigated. The yield of TDF was 74.79 (ultrasonic method)- 90.2% (enzymatic method) which 12.12 -21.68 % of them was SDF. The moisture content of SDF was higher than IDF. The ash and protein contents of IDF were higher than SDF. The extraction method had no significant effect on the moisture and ash content of SDF. The lowest protein content was observed in DF extracted by the enzymic method (P < 0.05). The highest and lowest swelling-power and solubility-index were obtained for the fiber extracted by the enzymic and ultrasonic methods, respectively due to the level water absorption of this fiber. The enrichment of wheat flour with SDF extracted by enzymatic method showed by increasing the fiber level to 10%, the dough-development, stability time and FQN increased, while the softening-degree decreased significantly. Replacing 15 % wheat-flour with SDF led to increasing resistance to extension and energy of doughs. The extensibility of the dough increased significantly with the addition of 5% fiber, while the addition of 10% fiber reduced this index to less than the control value. Overall, although the performance of the enzymatic method was significantly higher than other ones, this method was very time-consuming which limits its application in food-industry. Using a combination of green methods to accelerate enzymatic extraction can be a topic for future research. Furthermore, the replacement of ⁓10 % of wheat flour with SDF showed acceptable rheological properties which can meet the expectation for high-quality and nutritional value bread.

کلیدواژه‌ها [English]

  • Dietry fiber
  • Enzyme
  • Ultrasound
  • Olive pomace
  • doughs rheological properties
[1] Speroni, C. S., Bender, A.B.B., Stiebe, J., Ballus, C. A., Ávila, P. F., Goldbeck, R., Morisso, F. D. P., da Silva, L. P., & Emanuelli, T. (2020). Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace. LWT., 130, 109526.
[2] Dermeche, S., Nadour, M., Larroche, C., Moulti-Mati, F., & Michaud, P. (2013). Olive mill wastes: Biochemical characterizations and valorization strategies. Process Biochem., 48(10), 1532-1552.
[3] Nunes, L., Matias, J., & Catalão, J. (2016). Biomass combustion systems, A review on the physical and chemical properties of the ashes. Renew. Sustain. Energy Rev., 53, 235-242.
[4] Ötles, S., & Ozgoz, S. (2014). Health effects of dietary fiber. Acta Sci. Pol. Technol. Aliment., 13(2), 191-202.
[5] Sezer, D. B., Ahmed, J., Sumnu, G., & Sahin, S. (2021). Green processing of sour cherry (Prunus cerasus L.) pomace, process optimization for the modification of dietary fibers and property measurements. J. Food Meas. Charact., 15(4), 3015-3025.
[6] Moczkowska, M., Karp, S., Niu, Y., & Kurek, M. A. (2019). Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed–A physicochemical approach. Food Hydrocoll., 90, 105-112.
[7] Chawla, R., & Patil, G. (2010). Soluble dietary fiber. Compr. Rev. Food Sci. Food Saf., 9(2), 178-196.
[8] Du, X., Wang, L., Huang, X., Jing, H., Ye, X., Gao, W., Bai, X., & Wang, H. (2021). Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour. LWT., 143, 111031.
[9] Surampudi, P., Enkhmaa, B., Anuurad, E., & Berglund, L. (2016). Lipid lowering with soluble dietary fiber. Curr. Atheroscler. Rep., 18(12), 1-13.
[10] Tang, C., Wu, L., Zhang, F., Kan, J., & Zheng, J. (2022). Comparison of different extraction methods on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers. Food Chem., 386, 132642.
[11] Difonzo, G., Troilo, M., Squeo, G., Pasqualone, A., & Caponio, F. (2021). Functional compounds from olive pomace to obtain high‐added value foods–a review. J. Sci Food Agric., 101(1), 15-26.
[12] Tejada-Ortigoza, V., Garcia-Amezquita, L. E., Serna-Saldívar, S. O., & Welti-Chanes, J. (2016). Advances in the functional characterization and extraction processes of dietary fiber. Food Eng. Rev., 8(3), 251-271.
[13] Jiang, Y., Bai, X., Lang, S., Zhao, Y., Liu, C., & Yu, L. (2019). Optimization of ultrasonic-microwave assisted alkali extraction of arabinoxylan from the corn bran using response surface methodology. Int. J. Biol. Macromol., 128, 452-458.
[14] Sun, J., Zhang, Z., Xiao, F., Wei, Q., & Jing, Z. (2018). Ultrasound-assisted alkali extraction of insoluble dietary fiber from soybean residues. China: Paper presented at the IOP Conference Series, Materials Science and Engineering. 
[15] Willemsen, K. L., Panozzo, A., Moelants, K., Debon, S. J., Desmet, C., Cardinaels, R., Moldenaers, P., Wallecan, J., & Hendrickx, M. E. (2017). Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction. Food Hydrocoll., 72, 358-371.
[16] Wei, C., Ge, Y., Liu, D., Zhao, S., Wei, M., Jiliu, J., Hu, X., Quan, Z., Wu, Y., & Su, Y. (2022). Effects of high-temperature, high-Pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers of millet bran. Front. Nutr. 18 (8), 820715.
[17] Zheng, Y., Li, Y., Xu, J., Gao, G., & Niu, F. (2018). Adsorption activity of coconut (Cocos nucifera L.) cake dietary fibers, effect of acidic treatment, cellulase hydrolysis, particle size and pH. RSC Adv. 8(6), 2844-2850.
[18] Hawthorne, S. B., Grabanski, C. B., Martin, E., & Miller, D. J. (2000). Comparisons of Soxhlet extraction, pressurized liquid extraction, supercritical fluid extraction and subcritical water extraction for environmental solids, recovery, selectivity and effects on sample matrix. J. Chromatogr. A., 892(1-2), 421-433.
[19] Wang, K., Li, M., Wang, Y., Liu, Z., & Ni, Y. (2021). Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa). Food Hydrocoll., 110, 106162.
[20] Cheng, L., Zhang, X., Hong, Y., Li, Z., Li, C., & Gu, Z. (2017). Characterisation of physicochemical and functional properties of soluble dietary fibre from potato pulp obtained by enzyme-assisted extraction.  Int. J. Biol. Macromol., 101, 1004-1011.
[21] Horwitz, W. (2010). Official methods of analysis of AOAC International. Volume I, agricultural chemicals, contaminants, drugs/edited by William Horwitz: Gaithersburg (Maryland): AOAC International, 1997.
[22] Wang, L., Xu, H., Yuan, F., Fan, R., & Gao, Y. (2015). Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food Chem., 185, 90-98.
[23] Femenia, A., Lefebvre, A. C., Thebaudin, J. Y., Robertson, J. A., & Bourgeois, C. M. (1997). Physical and sensory properties of model foods supplemented with cauliflower fiber. J. Food Sci., 62(4), 635-639.
[24] AACC. (2000). Approved methods of the American association of cereal chemists (Vol. 1). USA, American Association of Cereal Chemists.
[25] Kothawale, S. S., & Dhamole, P. B. (2022). Enhanced extraction of soluble dietary fibre and seed oil from tomato pomace. Indian Chem. Eng., 64(3), 326-335.
[26] Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chem., 124(2), 411-421.
[27] Jiang, Y., Yin, H., Zheng, Y., Wang, D., Liu, Z., Deng, Y., & Zhao, Y. (2020). Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction. Food Res. Int., 136, 109348.
[28] Karra, S., Sebii, H., Yaich, H., Bouaziz, M. A., Blecker, C., Danthine, S., Attia, H., & Besbes, S. (2020). Effect of extraction methods on the physicochemical, structural, functional, and antioxidant properties of the dietary fiber concentrates from male date palm flowers. J. Food Biochem., 44(6), e13202.
[29] Chaturvedi, V., & Verma, P. (2013). An overview of key pretreatment processes employed for bioconversion of lignocellulosic biomass into biofuels and value added products. 3 Biotech., 3(5), 415-431.
[30] Ding, Q., Li, Z., Wu, W., Su, Y., Sun, N., Luo, L., Ma, H., & He, R. (2020). Physicochemical and functional properties of dietary fiber from Nannochloropsis oceanica: A comparison of alkaline and ultrasonic-assisted alkaline extractions. LWT., 133, 110080.
[31] Irinislimane, H., & Belhaneche-Bensemra, N. (2017). Extraction and characterization of starch from oak acorn, sorghum, and potato and adsorption application for removal of maxilon red GRL from wastewater. Chem. Eng. Commun., 204(8), 897-906.
[32] Milošević, M.M., & Antov, M.G. (2022). Pectin from butternut squash (Cucurbita moschata)–The effect of enzyme-assisted extractions on fiber characteristics and properties. Food Hydrocoll., 123, 107201.
[33] Wang, J., Rosell, C.M., & de Barber, C.B. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem., 79(2), 221-226.
[34] Bhatt, S., & Gupta, M. (2022). Exploration of soluble dietary fiber extraction technique for enhancing physicochemical and structural properties of mango and pomegranate peel. Biomass Convers. Biorefin., 1-16.
[35] Yu, G., Bei, J., Zhao, J., Li, Q., & Cheng, C. (2018). Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure. Food Chem. 257, 333-340.
[36] Robertson, J.A., de Monredon, F.D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J.F. (2000). Hydration properties of dietary fibre and resistant starch: a European collaborative study. LWT., 33(2), 72-79.
[37] Tulyathan, V., Boondee, K., & Mahawanich, T. (2005). Characteristics of starch from water chestnut (Trapa bispinosa Roxb.). J. Food Biochem., 29(4), 337-348.
[38] Bernardo, C. O., Ascheri, J. L. R., Chávez, D. W. H., & Carvalho, C. W. P. (2018). Ultrasound assisted extraction of yam (Dioscorea bulbífera) starch: effect on morphology and functional properties. Starch‐Stärke., 70(5-6), 1700185.
[39] Ekinci, P. D., & Gökbulut, I. (2020). Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods. Preprints, 2020010172.
[40] Zarzycki, P., Wirkijowska, A., Nawrocka, A., Kozłowicz, K., Krajewska, M., Kłosok, K., & Krawęcka, A. (2022). Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality. LWT., 155, 112967.
[41] Alsuhaibani, A. M., & Alshawi, A. H. (2022). Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads. J. Food Qual., 2022.
[42] Elkatry, H. O., Ahmed, A. R., El-Beltagi, H. S., Mohamed, H. I., & Eshak, N. S. (2022). Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread. Foods, 11(13), 1948.
[43] Bolek, S. (2020). Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality.  Innov. Food Sci. Emerg. Technol., 64, 102423.
[44] Veselinka, Z., Jelena, B., Desimir, K., Danica, M., & Slobodan, M. (2013). Influence of cultivar and growing season on quality properties of winter wheat (Triticum aestivum L.). Afr. J. Agric. Res. 8(21), 2545-2550.
[45] Gunathilake, K., Yalegama, C., & Kumara, A. (2009). Use of coconut flour as a source of protein and dietary fibre in wheat bread. Asian J. Food Agro-Ind.,  2(3), 382-391.
[46] Wirkijowska, A., Zarzycki, P., Sobota, A., Nawrocka, A., Blicharz-Kania, A., & Andrejko, D. (2020). The possibility of using by-products from the flaxseed industry for functional bread production. LWT., 118, 108860.
[47] Dziki, D., Cacak-Pietrzak, G., Gawlik-Dziki, U., Sułek, A., Kocira, S., & Biernacka, B. (2019). Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread. CyTA-J. Food. 17(1), 536-543.
[48] Nawrocka, A., Miś, A., & Szymańska-Chargot, M. (2016). Characteristics of relationships between structure of gluten proteins and dough rheology–influence of dietary fibres studied by FT-Raman spectroscopy. Food Biophys., 11(1), 81-90.
[49] Aghamirzaei, M., Peighambardoust, S., Azadmard-Damirchi, S., & Majzoob, M. (2018). Effects of Grape Seed Powder as a Functional Ingred ient on Flour Physicochemical Characteristics and Dough Rheological Properties. J. Agr. Sci. Tech., 17, 365-373.
[50] Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. J. Food Eng., 80(1), 61-67.
[51] Seleiman, M. F., Abdel-Aal, S., Ibrahim, M., & Zahran, G. (2011). Productivity, grain and dough quality of bread wheat grown with different water regimes. J. Agro Crop Sci., 2(1), 11-17.
[52] Liu, J., Shim, Y. Y., Timothy, J. T., Wang, Y., & Reaney, M. J. (2018). Flaxseed gum a versatile natural hydrocolloid for food and non-food applications. Trends Food Sci. Technol., 75, 146-157.
[53] Arı Akın, P., Tayfun, K. E., Tamer, U., & Boyacı, İ. H. (2021). Use of tea fibers as a source of dietary fiber in wheat flour and bread. Cereal Chem., 98(5), 1049-1058.
[54] GÖÇMEN, S. A. M. Ş. A., & TANER, A. S. H. S. (2015). Relationships between farinograph parameters and bread volume, physicochemical traits in bread wheat flours. J. Bahri Dagdas Crop Res., 3(1), 14-18.
[55] Dowell, F., Maghirang, E., Pierce, R., Lookhart, G., Bean, S., Xie, F., Caley, M., Wilson, J., Seabourn, B., & Ram, M. (2008). Relationship of bread quality to kernel, flour, and dough properties. Cereal Chem. 85(1), 82-91.