تاثیر فرایند هم‌تبلوری بر ویژگی‌های شیمی- فیزیکی و عملکردی پودر‌های ساکارز حاوی عصاره‌ی برگ زیتون

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، شیمی مواد غذایی، دانشکده ی علوم کشاورزی و منابع طبیعی گرگان، گروه علوم و صنایع غذایی

2 دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 استاد دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 دانشجوی دکترا گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

در این تحقیق اثر فرایند ‌هم‌تبلوری و غلظت‌های مختلف عصاره بر خواص شیمی‌- فیزیکی و عملکردی پودر‌های ساکارز حاوی عصاره‌ی برگ زیتون ارزیابی شد. بازده‌ی فرایند، ظرفیت بارگیری، فعالیت آنتی‌اکسیدانی، ویژگی‌های فراورده‌ی هم‌متبلور (رطوبت، فعالیت آبی، چگالی توده و ضربه، انحلال‌پذیری، جذب رطوبت) و نیز ویژگی‌های جریان‌پذیری پودرهای حاصل (شاخص تراکم‌پذیری، نسبت هاسنر و زاویه ریپوز) مورد ارزیابی قرار گرفت. در این بررسی بیشترین ظرفیت بارگیری به میزان 178/1 میلی‌گرم اسیدگالیک به ازای یک گرم پودر برای فراورده‌ی هم‌متبلور حاوی عصاره‌ی %10 برگ زیتون بدست آمد، علاوه بر این، بازده ریزپوشانی ترکیبات فنولی عصاره برگ زیتون با این روش حدود 89% بود. خاصیت آنتی‌اکسیدانی عصاره‌ی برگ زیتون طی فرایند هم‌تبلوری در برابر مهار رادیکال آزاد DPPH حفظ شد. تفاوت در اندازه‌ی ذرات فراورده‌ی هم‌متبلور تولیدی می‌تواند ویژگی‌های جریان‌پذیری محصول نهایی را به گونه‌ای معنی‌دار (05/0>P) تحت تاثیر قرار دهد. به طور کلی مقادیر فعالیت آبی، درصد رطوبت، ویژگی‌های جریان‌پذیری و جذب رطوبت محصولات تولیدی، حاکی از کارامد بودن این روش در تولید پودرهایی با ویژگی‌های شیمی‌-‌ فیزیکی و جریان‌پذیری مناسب با پایداری بالا می‌باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of co-crystallization process on the physicochemical and functional properties of sucrose powder containing olive leaf extract

نویسندگان [English]

  • Mahdieh Akbari 1
  • Alireza Sadeghi Mahoonak 2
  • Mohammad Ghorbani 2
  • Mehdi Kashaninjad 3
  • Khashayar Sarabandi 4
1 MSc Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Ph. D. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

In the present study, the effect of co-crystallization process and different concentrations of extract on physicochemical and functional properties of sucrose powders containing olive leaf extract was evaluated. Entrapment yield, loading capacity, antioxidant activity, characteristics of co-crystallized product such as moisture, water activity, bulk and tapped density, solubility and hygroscopicity, as well as flowability properties of powder (carr index, hausner ratio and angle of repose) were characterized. The results showed that the highest loading capacity (about 1.178 mg gallic acid /g powder) obtained from co-crystallized products containing 10% olive leaf extract. In addition, in this process, entrapment yield of phenolic compounds of olive leaf extract was about 89%. Olive leaf extract antioxidant property towards DPPH· radical was maintained during co-crystallization process. The difference in particle size of co-crystallized product was significantly (p˂0.05) influenced its flow properties. In general, the values of water activity, moisture content, hygroscopicity and flow properties of co-crystallized product showed the effectiveness of this method to produce powders with physicochemical, flowability and high stability characteristics.

کلیدواژه‌ها [English]

  • Antioxidant
  • Bio-active compounds
  • Co-crystallization
  • Flow-ability
  • Physiochemical
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