ORIGINAL_ARTICLE
بررسی ویژگیهای فیزیکوشیمیایی پودر نوشیدنی عصاره خاکشیر به دست آمده با روش اهمیک
دانههای خاکشیر (Descurainia sophia) منبع سرشار از پلی فنلهایی مانند کومارین، فلاونوئیدها، فلاون گلایکوزید و اسیدهای فنلی هستند. در این تحقیق ترکیبات زیست فعال دانه خاکشیر با استفاده از روش اهمیک و بر پایهی حلال آب استخراج شد و از عصاره تولید شده پودر نوشیدنی فوری با نسبت های 50 به 50 ، صفر به 100 و 100 به صفر مالتودکسترین به صمغ عربی و درصد مواد حامل 30 تا 50 در دمای ورودی 120، 140و160 درجه سلسیوس با استفاده از خشککن پاششی تولید گردید. ویژگیهای فیزیکوشیمیایی پودرهای حاصل شامل رطوبت، ضریب عدم حلالیت، اندازه ذرات، ترکیبات فنلی کل و قدرت آنتیاکسیدانی مورد ارزیابی قرار گرفت. پودر برگزیده حاصل از نتایج روش سطح پاسخ انتخاب و عصاره مجددا به گونهای بازآبپوشی شد که مقدار ماده جامد آن مشابه ماده جامد عصاره اولیه باشد سپس از لحاظ وضعیت ظاهری، طعم، عطر و بو، بافت و پذیرش کلی مورد بررسی قرار گرفت. نتایج نشان داد اثرات درصد و نسبت عوامل حامل (مالتودکسترین و صمغ عربی) و اثر دما روی مقدار رطوبت و عدم حلالیت معنیدار بود. درصد عوامل حامل و دمای خشک کن روی فعالیت آنتی اکسیدانی و درصد و نسبت عوامل حامل روی مقدار ترکیبات فنلی کل تاثیر معنیدار در سطح 5 درصد داشت. بهینهسازی با روش سطح پاسخ نمونه پودر تولید شده در دمای 160 درجه سلسیوس با نسبت مالتودکسترین به صمغ عربی 100 به 0 و 30 درصد عوامل حامل را به عنوان تیمار بهینه انتخاب کرد. اندازه ذرات پودرهای تولیدی بین 2617 تا 4664 نانومتر متغیر بود. نتایج مقایسه ارزیابی حسی پودر بهینه بازآبپوشی شده با عصاره قبل از خشک کردن نشان داد از نظر امتیاز وضعیت ظاهری، طعم، عطر و بو، بافت و پذیرش کلی دو نمونه اختلاف معنیداری با هم نداشتند.
https://jift.irost.ir/article_990_5d242c3007275f6090483b7ea513a457.pdf
2021-04-21
309
324
10.22104/jift.2021.4417.2008
دانههای خاکشیر
فعالیت آنتیاکسیدانی
استخراج اهمیک
خشک کردن پاششی
ترکیبات فنلی
بهار
شهیدی
bahar_shahidi92@yahoo.com
1
گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد نور، ایران
AUTHOR
اکرم
شریفی
asharifi81@gmail.com
2
دانشگاه آزاد واحد قزوین
AUTHOR
لیلا
روزبه نصیرایی
l_roozbehnasiraii@iaunour.ac.ir
3
گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
LEAD_AUTHOR
مهرداد
نیاکوثری
niakosar@shirazu.ac.ir
4
دانشگاه شیراز
AUTHOR
محمد
احمدی
m.ahmadi@iauamol.ac.ir
5
گروه علوم و صنایع غذایی ایران، دانشگاه آزاد اسلامی واحد نور، نور، مازندران، ایران
AUTHOR
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ORIGINAL_ARTICLE
بررسی ویژگیهای فیزیکوشیمیایی و آنتی اکسیدانی پودر عصاره آبی ریزپوشانی شده خرفه با روش خشک کردن پاششی
خرفه یک منبع غنی از آنتی اکسیدان بوده و به عنوان یک گیاه که دارای ارزش غذایی بالا حاوی ترکیبات فعال زیستی است، شناخته میشود. یکی از رایجترین روشهای افزایش پایداری ترکیبات زیست فعال و محافظت آنها در برابر شرایط محیطی به منظور افزایش دسترسی زیستی، ریزپوشانی است. در این پژوهش تولید پودر ریزپوشانی شده عصاره خرفه با غلظتهای مختلف مالتودکسترین به روش خشک کردن پاششی مورد بررسی قرار گرفت. نتایج نشان داد که بالاترین راندمان تولید (67/59 درصد) مربوط به نمونه با بیشترین غلظت حامل بود. نمونههای محتوی مالتودکسترین بیشتر انحلال پذیری بالاتری داشتند و مقدار انحلال پذیری پودر ریزپوشانی شده از 54/93 برای نمونه MD5 به 86/98 درصد برای نمونه MD15 افزایش یافت. افزایش غلظت حامل از 5 به 15 درصد وزنی- حجمی موجب کاهش رطوبت (از 08/2 به 32/1 درصد)، فعالیت آبی (از 145/0 به 101/0) و دانسیته ضربه (از 49/0 به g.ml-1 39/0)، حفظ بهتر ترکیبات فنولی و آنتی اکسیدانی و میزان زردی و سبزی پودرها شد. با افزایش غلظت حامل از 5 به 15 درصد، محتوای فنل کل پودرها (از 54/146 به mgGAE/100g 34/188) و فعالیت آنتی اکسیدانی (از 74/68 به 53/82 درصد) افزایش یافت. نتایج این پژوهش مشخص کرد که استفاده از حامل مالتودکسترین در روش خشک کن پاششی میتواند جهت افزایش پایداری عصاره ریزپوشانی شده خرفه کارامد بوده و سبب افزایش پایداری این عصاره در برابر شرایط محیطی باشد.
https://jift.irost.ir/article_1024_2836245bec02e9178cfe9a7a43f529de.pdf
2021-04-21
325
335
10.22104/jift.2021.4655.2025
خشک کردن پاششی
خرفه
خواص فیزیکوشیمیایی
ریزپوشانی
مالتودکسترین
فعالیت آنتی اکسیدانی
محمدعلی
حصاری نژاد
ma.hesarinejad@gmail.com
1
گروه فرآوری موادغذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
LEAD_AUTHOR
محمدرضا
عبدالهی مقدم
abdollahi@rifst.ac.ir
2
گروه شیمی موادغذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
AUTHOR
مینو
جعفرزاده
minoo.jafarzade@yahoo.com
3
گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران
AUTHOR
مسعود
رضایی اوغازی
massoud.rezaee@gmail.com
4
واحد تحقیق و توسعه، شرکت بهین پرور تلاشگران توس، مشهد، ایران
AUTHOR
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[22] Jamdar, F., Mortazavi, S., saidi asl, M., Sharifi, A. (2020). Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers. Research and Innovation in Food Science and Technology, doi:10.22101/jrifst.2020.218931.1159 [In Persian]
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[29] Sharifi, F. & Poorakbar, L. (2015). The survey of antioxidant properties of phenolic compounds in fresh and dry hybrid Barberry fruits (Berberis integerrima× vulgaris). Cumhuriyet University Faculty of Science Science Journal, 36(3), 1609-1617.
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[30] Yasamani Farimani, T., Hesarinejad, M., Tat, M. (2020). A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage. Iranian Food Science and Technology Research Journal, 16(3), 25-35. [In Persian]
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[31] Quek, S.Y., Chok, N.K., Swedland, P., (2007). The physicochemical properties of spray dried watermelon powders. Chemical Engineering and Processing, 46 (5): 386–392.
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[32] Papadakis, S.E., Gardeli, C., Tzia, C., (2006). Sprays drying of raisin juice concentrate. Drying Technology, 24: 173-180.
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[33] Adhikari, B., Howes, T., Bhandari, B.R., Troung, V. (2004). Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. Journal of Food Engineering, 62: 53–68.
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[34] Fazaeli, M., Emam-Djomeh, Z., Kalbasi Ashtari, A., Omid, M., (2012). Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing, 90: 667- 675.
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[35] Zendeboodi, F., Yeganehzad, S., Sadeghian, A.R. (2018). Production of carbohydrate-protein based soft drink powder containing date syrup by spray dryer: evaluation effect of drying carriers on physical properties of the powdered drink. Journal of Food Science and Technology, 15 (78), 43-54. [In Persian]
36
[36] Nikjoo, R., Olad Ghaffari, A., & Peighambardoust, S. H. (2019). Effect of spray drying on physicochemical characteristics and quality of peppermint powder. Food Science and Technology, 16(95), 99-109. [In Persian]
37
[37] Quek, S. Y., Chok, N. K., & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386-392.
38
[38] Abadio, F. D. B., Domingues, A. M., Borges, S. V., & Oliveira, V. M. (2004). Physical properties of powdered pineapple (Ananas comosus) juice––effect of malt dextrin concentration and atomization speed. Journal of Food Engineering, 64(3), 285-287.
39
[39] Grabowski, J. A., Truong, V. D., & Daubert, C. R. (2008). Nutritional and rheological characterization of spray dried sweetpotato powder. LWT-Food Science and Technology, 41(2), 206-216.
40
[40] Tuyen, C. K., Nguyen, M. H., & Roach, P. D. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of food engineering, 98(3), 385-392.
41
[41] Mishra, P., Mishra, S., & Mahanta, C. L. (2014). Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and Bioproducts Processing, 92(3), 252-258.
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[42] Sarabandi, K., & Peighambardoust, S. H. (2015). Effect of some production parameters and storage time on the flowability characteristics of spray-dried malt extract powder. Iranian Journal of Nutrition Sciences & Food Technology, 10(1), 51-60. [In Persian]
43
[43] Sarabandi, Kh., Sadeghi Mahoonak, A.R., Mohammadi, M., Akbarbagloo, Z. (2018). Effect of spray drying process on physicochemical and microstructure properties of malt extract powder. Innovation in food science and technology, 10 (2), 1-12. [In Persian]
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[44] Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420-428.
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[45] Goula, A. M., & Adamopoulos, K. G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science & Emerging Technologies, 11(2), 342-351.
46
[46] Shahidi, F., Varidi, M., Mohebbi, M., Noshad, M., Noshad, M. (2014). Optimization of spray drying of pomegranate juice using response surface methodology. Research and Innovation in Food Science and Technology, 3(2), 129-142. [In Persian]
47
[47] Chopda C.A. & Barrett D.M., (2001). Optimization of guava juice and powder production. Journal of Food processing and Preservation, 25(6), 411-430.
48
[48] Rodríguez-Hernández, G. R., González-García, R., Grajales-Lagunes, A., Ruiz-Cabrera*, M. A., & Abud-Archila, M. (2005). Spray-drying of cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product. Drying Technology, 23(4), 955-973.
49
[49] Peighambardoust, S.H., Sarabandi, Kh. (2017). Effect of spray drying conditions on physicochemical, functional properties and production yield of malt extract powder. Journal of Food Research, 27 (2), 75-90. [In Persian]
50
ORIGINAL_ARTICLE
بررسی ویژگی های عملکردی پروتئین های هم رسوبی استخراج شده از ضایعات هسته های انار و انگور
همرسوبی پروتئین یک روش اقتصادی جهت تولید فراوردههای غذایی با پروتئین بالا و ویژگیهای عملکردی مناسب است. هسته گیاهان بهعنوان مکمل رژیمهای غذایی و نیز منابع پروتئینی ارزان قیمت محسوب میگردند. هستههای انگور و انار به عنوان ضایعات صنعت غذا منابع سودمند پروتئینی میباشند. در این تحقیق از بافر فسفات (7pH=) حاوی نمک سدیم کلرید (35 گرم در لیتر) جهت استخراج اولیه استفاده گردید، سپس ویژگیهای عملکردی پروتئین همرسوبی هستههای انگور و انار در مقادیر اشباعیت 40، 55 و 75 درصد نمک سولفات آمونیوم مورد بررسی قرار گرفت و در نهایت با توجه به نتایج الکتروفورز، اشباعیت 55 درصد انتخاب گردید. ویژگیهای امولسیون کنندگی، پایداری امولسیون، ظرفیت نگهداری آب و روغن، حلالیت و ویسکوزیته نمونههای سوپرناتانت و رسوب مورد بررسی قرار گرفت.بر اساس نتایج بیشترین میزان حلالیت سوپرناتانت و رسوب به ترتیب در 6 = pH و12 = pH قرار داشت. فعالیت امولسیون کنندگی پروتئینهای سوپرناتانت در محدوده m2/g 37/13- 95/4 و فعالیت امولسیون کنندگی پروتئینهای رسوب در محدوده m2/g 83/16-84/8 قرار داشت. همچنین پایداری امولسیونهای حاصل از پروتئینهای سوپرناتانت 59/23- 60/15 دقیقه و پایداری امولسیونهای حاصل از پروتئینهای رسوب همرسوبی انگور- انار 91/39- 74/17 دقیقه تعیین شد. نتایج مشخص ساختند که پروتئینهای موجود در رسوب قابلیت جذب آب بیشتری (68/1 گرم/گرم) نسبت به پروتئینهای سوپرناتانت (24/0 گرم/گرم) دارند. پروتئینهای موجود در سوپرناتانت از قابلیت جذب روغن بیشتری (76/4 گرم) نسبت به پروتئینهای رسوب (04/1 گرم) برخوردار بودند (05/0>p). براساس نتایج نمونه سوپرناتانت 10 درصد پروتئینهای هم رسوبی انگور- انار بیشترین ویسکوزیته را در بین سایر نمونهها نشان داد و ویسکوزیته آن در محدوده 26/2-15/1 سانتی پواز قرار داشت. نتایج بررسی پروفایل الکتروفورز پروتئینهای هم-رسوبی انگور-انار مشخص ساخت که با استفاده از بافر فسفات (7pH=) و نمک سولفات آمونیوم 55 درصد میتوان پروتئین-های موجود در هسته انگور- انار را به صورت سوپرناتانت و رسوب رسوب داده و جداسازی نمود.
https://jift.irost.ir/article_951_5a77230b94d27eb48df1267d56e5e9e1.pdf
2021-04-21
337
348
10.22104/jift.2020.3911.1921
"پروتئین هم رسوبی"
"ویژگی های عملکردی"
"هسته انگور"
"هسته انار"
"آمونیوم سولفات"
محمد
قربانی
moghorbani@yahoo.com
1
دانشیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گلستان، ایران
LEAD_AUTHOR
عادله
محمدی
adele.mohamadi@ymail.com
2
دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گلستان، ایران
AUTHOR
سید دانیال
مجربی
danyalmojarabi@gmail.com
3
دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گلستان، ایران
AUTHOR
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1
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2
[3] Alu’datt, M. H., Alli, I., & Nagadi, M. (2012). Preparation, characterization and properties of whey-soy proteins co-precipitates. Food Chem., 134, 294-300.
3
[4]Youssef, A. M., Abu‐Foul, N. S., & Moharram, Y. G. (1995). Preparation and characteristics of coprecipitate proteins from oilseeds and legumes seeds. Food/Nahrung., 39, 475-482.
4
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5
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7
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8
[9] Yang, H., Li, M., Qi, X., Lv, C., Deng, J., & Zhao, G. (2012). Identification of seven water-soluble non-storage proteins from pomegranate (Punica granatum Linn.) seeds. Food Sci. Technol. Int., 18, 329-338.
9
[10] Costa, G.N., Tonon, R. V., Mellinger‐Silva, C., Galdeano, M.C., Iacomini, M., Santiago, M.C., Almeida, E.L., & Freitas, S.P. (2019). Grape seed pomace as a valuable source of antioxidant fibers. J. Sci. Food Agric., 99, 4593-4601.
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[11] Sogi, D.S., Arora, M.S., Garg, S. K., & Bawa, A.S. (2002). Fractionation and electrophoresis of tomato waste seed proteins. Food Chem., 76, 449-454.
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[13] Miller, M. K., Schonhorst, M. H., & McDaniel, R. G. (1972). Identification of Hybrids from Alfalfa Crosses by Electrophoresis of Single Seed Proteins 1. Crop Sci., 12, 535-537.
13
[14] Nooralabettu, K. P. (2014). Optimisation of ammonium sulfate precipitation method to achieve high throughput concentration of crude alkaline phosphatase from Brown shrimp (Metapenaeus monoceros) hepatopancreas. Int J Anal Bio-Sci., 2, 7-16.
14
[15] Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature., 227(5259), 680-685.
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[16] Were, L., Hettiarachchy, N. S., & Kalapathy, U. (1997). Modified soy proteins with improved foaming and water hydration properties. J. Food Sci., 62, 821-824.
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[17] Pearce, K. N., & Kinsella, J. E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. J. Agric. Food Chem., 26, 716-723.
17
[18] Beuchat, L. R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. J. Agric. Food Chem., 25, 258-261.
18
[19] Mohamed, I. S., Osman, A., Wahdan, K. M., & Sitohy, M. Z. (2019). Chemical Evaluation and Functional Properties of Luffa Seeds Protein. ZJAR., 46, 467-474.
19
[20] Horax, R., Hettiarachchy, N., Kannan, A., & Chen, P. (2011). Protein extraction optimisation, characterisation, and functionalities of protein isolate from bitter melon (Momordica charantia) seed. Food Chem., 124, 545-550.
20
[21] Boye, J. I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., & Rajamohamed, S. H. (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res. Int., 43, 537-546.
21
[22] Kumar, K. S., Ganesan, K., Selvaraj, K., & Rao, P. S. (2014). Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty–An edible seaweed. Food chem., 153, 353-360.
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[23] Adebiyi, A. P., & Aluko, R. E. (2011). Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate. Food Chem., 128, 902-908.
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[24] Jain, A., Prakash, M., & Radha, C. (2015). Extraction and evaluation of functional properties of groundnut protein concentrate. J. Food Sci. Technol., 52, 6655-6662.
24
[25] Shevkani, K., Kaur, A., Kumar, S., & Singh, N. (2015). Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT--Food Sci. Technol., 63(2), 927-933.
25
[26] Keshavarz Hedayati, A.A., Alami, M., Motamedzadegan, A., Maghsoodlou, Y., & Ghorbani, M. (2014). Functional Properties of Iranian Rice Bran Protein Concentrates. EJFPP., 6, 17-33. [In Persian]
26
[27] Güzel, M., Çelik, M., & Yildirim, M. (2019). Effect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate. Int. J. Food Eng., 15, 3023-3032.
27
[28] Wu, H., Wang, Q., Ma, T., & Ren, J. (2009). Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Res. Int., 42, 343-348.
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[29] Seena, S., & Sridhar, K. R. (2005). Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Res. Int., 38, 803-814.
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[30] Chandi, G. K., & Sogi, D. S. (2007). Functional properties of rice bran protein concentrates. J. Food Eng., 79, 592-597.
30
[31] Ogunwolu, S. O., Henshaw, F. O., Mock, H. P., Santros, A., & Awonorin, S. O. (2009). Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut. Food Chem., 115, 852-858.
31
[32] Fernández-Quintela, A., Macarulla, M. T., Del Barrio, A. S., & Martínez, J. A. (1997). Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain. Plant Foods Hum. Nutr., 51, 331-341.
32
ORIGINAL_ARTICLE
اثر فناوری مادونقرمز پالسی بر شاخص های کیفی و رنگ زعفران (Crocus sativus L.)
ادویه، به علت افزایش اشتها و همچنین افزایش طعم، رنگ و عطر به نوشیدنیها و موادغذایی، در سراسر جهان محبوب است. زعفران (Crocus Sativus Linnaeus) معروف به طلای سرخ یکی از گرانترین و با ارزشترین ادویهجات در جهان است. زعفران در صنایع غذایی، عمدتا به عنوان ماده رنگی و طعمدهنده استفاده میشود. خواص ارزشمند دارویی زعفران نیز اثبات شده است. در این مطالعه، به بررسی اثر اشعه مادون قرمز پالسی (PIR) در زعفران سرگل نگین پرداخته شد. کیفیت زعفران توسط بررسی میزان تغییرات سافرانال، کروسین و پیکروسین و اندیسهای رنگی در زعفران سرگل نگین انجام شد. اثر پارامترهای عملیاتی پرتو PIR، توان (250، 350 و 450 وات)، فاصله نمونه (10، 20 و 30 سانتیمتر) ، زمان تابش (0-20 دقیقه) و تعداد پالس PIR (1، 2 و 3 پالس) ارزیابی شد. بر اساس نتایج بدست آمده به طور کلی با افزایش توان تابش PIR و تعداد پالس PIR و کاهش فاصله، میزان سافرانال در زعفران سرگل نگین به شکل معنی-داری کاهش یافت (05/0p <). با افزایش توان تابش PIR و تعداد پالس PIR و کاهش فاصله، میزان کروسین در زعفران سرگل نگین به شکل معنیداری کاهش یافت (05/0p <). همچنین با افزایش توان تابش PIR و تعداد پالس PIR و کاهش فاصله، میزان پیکروکروسین در زعفران سرگل نگین به شکل معنیداری کاهش یافت (05/0p <). بررسی تغییرات در پارامترهای رنگی زعفران سرگل نگین توسط پرتو PIR نشان داد که تغییرات به شکل معنیداری (05/0p <) در خواص زعفران سرگل نگین نبود و کیفیت در حد قابل قبولی حفظ شد. طبق نتایج به دست آمده، روش PIR به منظور فرآوری مواد غذایی پیشنهاد میشود زیرا میتواند کیفیت مواد غذایی را در سطح قابل قبولی حفظ کند.
https://jift.irost.ir/article_1044_70f109417fbc837aeabad24c3d7676fb.pdf
2021-04-21
349
363
10.22104/jift.2021.4851.2038
پرتو مادون قرمز پالسی
آنالیز uv-vis
زعفران
پیکروکروسین
سافرانال
کروسین
مجید
جوانمرد داخلی
javanmard@irost.ir
1
عضو هیات علمی سازمان پژوهشهای علمی و صنعتی ایران
LEAD_AUTHOR
مهدی
شوندی
shavandimahdi097@gmail.com
2
دانشجوی دکتری, صنایع غذایی, فناوری های شیمیایی/سازمان پژوهشهای علمی و صنعتی ایران, تهران, ایران
AUTHOR
[1] Shahraz, F., Kamran, M., Khaksar, R., Hosseini, H., Kargar, S., & Enteshari, M. (2009). Assessment of the microbiological quality of packed spices in the chain stores, Shahrvand, in Tehran in 1386. J. of Inno. Food Sci. and Technol., 6(2), 125-131.
1
[2] Iurlina, M. O., Saiz, A. I., Fuselli, S. R., & Fritz, R. (2006). Prevalence of Bacillus spp. in different food products collected in Argentina. LWT-Food Sci. and Technol., 39(2), 105-110.
2
[3] Mansouri, M., Zibafar, E., Hashemi, S. J., Gerami Shoar, M., & Ghazvini, R. D. (2015). The study of fungal contamination in three current packed spices in the markets of Tehran: brief report. Tehran Univ. Med. J., 73(3).
3
[4] Melnyk, J. P., Wang, S., & Marcone, M. F. (2010). Chemical and biological properties of the world's most expensive spice: Saffron. Int. Food Res. J., 43(8), 1981-1989.
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[5] Shahi, T., Assadpour, E., & Jafari, S. M. (2016). Main chemical compounds and pharmacological activities of stigmas and tepals of ‘red gold’; saffron. Trends in Food Sci. & Technol., 58, 69-78.
5
[6] Khazdair, M. R., Boskabady, M. H., Hosseini, M., Rezaee, R., & Tsatsakis, A. M. (2015). The effects of Crocus sativus (saffron) and its constituents on nervous system: A review. Avicenna J Phytomed., 5(5), 376.
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[7] Rodriguez-Ruiz, V., Barzegari, A., Zuluaga, M., Zunooni-Vahed, S., Rahbar-Saadat, Y., Letourneur, D., Gueguen, V. and Pavon-Djavid, G. (2016). Potential of aqueous extract of saffron (Crocus sativus L.) in blocking the oxidative stress by modulation of signal transduction in human vascular endothelial cells. J. Funct. Foods, 26, 123-134.
7
[8] Ministry of Jahad of Agriculture (MJA), (2017). Saffron Report. Office of National Priject of Medicina Plants.
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[9] Kulkarni, S., Sane, A., Bhise, K., Patil, A., Dhamole, P., & Desai, S. (2014). Development of extraction methods and quantification of Safranal by high performance liquid chromatography from Cuminum cyminum L. and studying its antimicrobial properties. Int. Cong. Environl. Biotecnol. Chem. Eng., 64.
9
[10] Kiani, S., Minaei, S., & Ghasemi-Varnamkhasti, M. (2018). Instrumental approaches and innovative systems for saffron quality assessment. J. of Food Eng., 216, 1-10.
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[11] Khazaei, N., Jouki, M., Kalbasi, A., Tavakolipour, H., Rajabifar, S., Sedeh, F. M., & Jouki, A. (2011). Study of Microbial Critical Points of Saffron from Farm to Factory in Iran. Int J Food Sci Nutr., 5(5), 293-296.
11
[12] Shavandi, M., Kashaninejad, M., Sadeghi, A., Jafari, S. M., & Hasani, M. (2020). Decontamination of Bacillus cereus in cardamom (Elettaria cardamomum) seeds by infrared radiation and modeling of microbial inactivation through experimental models. J. Food Saf., 40(1), e12730.
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[13] Staack, N., Ahrné, L., Borch, E. and Knorr, D. (2008). Effect of infrared heating on quality and microbial decontamination in paprika powder. J. Food Eng.., 86(1), 17-24.
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15
[16] Iran National Standard. (2012). Saffron- Test methods, ISIRI NUMBER: 259-2. Iranian National Standardization Organization. 5st. Revision.
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[17] ISO. (2010). Spices-saffron (Crocus sativus. L), ISO 3632-2, Par 2: Test Methods. International Organization for Standardization.
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[18] Tabibian, S. A., Labbafi, M., Askari, G. H., Rezaeinezhad, A. R., & Ghomi, H. (2020). Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.). J. Food Eng., 270, 109766.
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[19] Amini, M., Ghoranneviss, M., & Abdijadid, S. (2017). Effect of cold plasma on crocin esters and volatile compounds of saffron. Food chem., 235, 290-293.
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[20] Hosseini, S. I., Farrokhi, N., Shokri, K., Khani, M. R., & Shokri, B. (2018). Cold low pressure O2 plasma treatment of Crocus sativus: An efficient way to eliminate toxicogenic fungi with minor effect on molecular and cellular properties of saffron. Food Chem., 257, 310-315.
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[21] Mohammadzadeh, M., Taghizadeh, M., Sadrnia, H., & Pourreza, H. R. (2019). The effects of temperature, air speed and IR radiation on drying kinetics and some quality factors of saffron. Inn. Food Technol., 7(1), 97-113.
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[22] Aghaei, Z., Jafari, S. M., Ghorbani, M., & Hemmati, Kh. (2017). Effects of different drying methods on the physicochemical and sensory properties of saffron. Iranian J. Food Sci. Technol., 14(65), 129-138.
22
[23] Del Campo, C.P., Carmona, M., Maggi, L., Kanakis, C.D., Anastasaki, E.G., Tarantilis, P.A., Polissiou, M.G. and Alonso, G.L. (2010). Effects of mild temperature conditions during dehydration procedures on saffron quality parameters. J. Sci. Food Agric., 90(4), 719-725.
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[24] Gregory, M. J., Menary, R. C., & Davies, N. W. (2005). Effect of drying temperature and air flow on the production and retention of secondary metabolites in saffron. J. Agric. Food Chem., 53(15), 5969-5975.
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[25] Coultate, T. P. (2009). Food: the chemistry of its components, Royal Society of Chem.
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[26] Sledz, M. and Witrowa-Rajchert, D. (2012). Influence of microwave-convective drying of chlorophyll content and colour of herbs. Acta Agrophysica, 19.
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[27] Schmalko, M. E., Scipioni, P. G. and Ferreyra, D. J. (2005). Effect of water activity and temperature in color and chlorophylls changes in yerba mate leaves. Int. J. of Food Prop., 8, 313-322.
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[28] Steet, J. A., & Tong, C. H. (1996). Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC. J. Food Sci., 61(5), 924-928.
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[29] Eliasson, L., Libander, P., Lövenklev, M., Isaksson, S. and Ahrné, L. (2014). Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds. J. Food Sci., 79(12), E2447-E2455.
29
[30] Erdogdu, B.S. and Ekiz, H. I. (2013). Far infrared and ultraviolet radiation as a combined method for surface pasteurization of black pepper seeds. J. Food Eng., 116, 310–314.
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[31] Erdogdu, B.S. and Ekiz, H. I. (2011). Effect of ultraviolet and far infrared radiation on microbial decontamination and quality of Cumin seeds. J. Food Sci.00, M1-M9.
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[32] Atefi, M., Akbari Oghaz, A. R., & Mehri, A. (2013). Drying effects on chemical and sensorial characteristics of saffron. Iranian J. Nutr. Sci. & Food Technol., 8(3), 201-208.
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[33] Hosseinzadeh, H., Modaghegh, M. H., & Saffari, Z. (2009). Crocus sativus L.(Saffron) extract and its active constituents (crocin and safranal) on ischemia-reperfusion in rat skeletal muscle. Evidence-Based Complementary and Alternative Medicine, 6(3), 343-350.
33
ORIGINAL_ARTICLE
افزودن عصارهی درونپوشانیشده برگ گیاه کولهخاس (Ruscus hyrcanus L.) به منظور بهبود زمان ماندگاری کیک روغنی
کیک روغنی به دلیل وجود محتوای چربی غیراشباع و رطوبت نسبتا بالا حساس به فساد اکسایشی و میکروبی است. عصارههای گیاهی توانایی خوبی در کاهش روند اکسایش و فساد میکروبی نشان دادهاند. با این حال مواد زیست فعال این عصارهها نسبت به شرایط نگهداری و فرایند مواد غذایی ناپایدار هستند. درونپوشانی عصارهها یکی از بهترین راهکارها برای رویارویی با چنین چالشی است. بنابراین هدف از این پژوهش بررسی کارایی غلظت 7/0 درصد وزنی/ وزنی عصارهی آزاد و درونپوشانی شده (در مالتودکسترین/صمغ عربی- 50:50) برگ کولهخاس (Ruscus hyrcanus L.) بر تأخیر فساد فیزیکوشیمیایی، میکروبی و حسی کیک روغنی طی 45 روز نگهداری در دمای اتاق (˚C 23±3) است. نتایج نشان داد که محتوی رطوبت کیک حاوی عصاره کولهخاس طی دوران نگهداری به طور معنیداری بالاتر از نمونه شاهد بود (05/0 P <). در پایان دوره نگهداری، کمترین تفاوت رنگ کل (ΔE) برابر 4/9 برای نمونهی تیمار شده با عصارهی انکپسوله به دست آمد. عصارهی کولهخاس پتانسیل ضدمیکروبی و ضداکسایشی معنیداری نشان داد. کمترین میزان کپک و مخمر، اسیدهای چرب آزاد و پراکسید در نمونهی حاوی میکروذرات عصاره کولهخاس مشاهده شد. امتیاز حسی کل برای نمونهی حاوی عصارهی درونپوشانی شده برای حدود 40 روز بالاتر از 3 (آستانهی پذیرش) بود. در حالی که این زمان برای نمونه کنترل تنها 15 روز بود. زمان ماندگاری کیک حاوی عصارهی آزاد و درونپوشانی شده کولهخاس به ترتیب 8/1 و 3/2 برابر نمونهی شاهد بود. در مجموع درونپوشانی عصارهی کوله خاس درون مالتودکسترین/صمغ عربی (50:50) بهدلیل محافظت از کیک در برابر تخریب شیمیایی و میکروبی، برای بهبود ماندگاری کیک روغنی پیشنهاد میشود.
https://jift.irost.ir/article_1020_e1647bceaefa7376b27f7ceea1e75339.pdf
2021-04-21
365
382
10.22104/jift.2021.4595.2020
کولهخاس
درونپوشانی
کیک روغنی
مدت ماندگاری
مالتودکسترین-صمغ عربی
لاله
محمودی
mahmoudilale@gmail.com
1
دانشگاه آزاد اسلامی واحد نور
AUTHOR
حمید
توکلی پور
h.tavakolipour@gmail.com
2
گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی واحد سبزوار
AUTHOR
لیلا
روزبه نصیرایی
l_roozbehnasiraii@iaunour.ac.ir
3
گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
LEAD_AUTHOR
احمد
کلباسی اشتری
akalbasi@ut.ac.ir
4
استاد گروه علوم و مهندسی غذایی، دانشکده کشاورزی، کرج، ایران
AUTHOR
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58
ORIGINAL_ARTICLE
ساخت و توصیف فیلم های زیست کامپوزیت بر پایه کربوکسی متیل سلولز/پلی وینیل الکل/ژلاتین ماهی جهت اهداف بسته بندی مواد غذایی
< p>مطالعه حاضر با هدف تهیه و بررسی خصوصیات فیزیکی و مکانیکی فیلمهای زیستتخریبپذیر سهجزئی بر پایهی کربوکسیمتیل سلولز (CMC)، پلیوینیلالکل (PVA) و ژلاتین ماهی (FG) با نسبتهای مختلف (50CMC/50PVA:0FG، 40CMC/40PVA:20FG، 35CMC/35PVA:30FG، 30CMC/30PVA:40FG و 25CMC/25PVA:50FG) به روش قالبگیری صورت پذیرفت. نتایج نشان داد افزودن نسبتهای مختلف FG (50-20%) به فیلم شاهد (50CMC/50PVA:0FG) باعث کاهش معنیدار (05/0p
https://jift.irost.ir/article_1042_fc7edaa7c87667945e40f83c288a9f31.pdf
2021-04-21
383
398
10.22104/jift.2021.4713.2032
فیلم زیستتخریبپذیر
کربوکسیمتیل سلولز
پلیوینیلالکل
ژلاتین ماهی
بستهبندی موادغذایی
جابر
قادری
jaber.ghaderi1993@gmail.com
1
دانشجوی دکتری، گروه فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه تربیت مدرس، نور، ایران
AUTHOR
سید فخرالدین
حسینی
hosseinisf@modares.ac.ir
2
گروه فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه تربیت مدرس، نور، ایران
LEAD_AUTHOR
ایمان
شابازاده
shabazadehiman@gmail.com
3
دانشجوی کارشناسی ارشد، گروه صنایع غذایی، مؤسسه آموزش عالی خزر، محمودآباد، ایران
AUTHOR
ماریا کارمن
گومز گیلن
mc.gomez@csic.es
4
استاد، موسسه علوم و تکنولوژی مواد غذایی و تغذیه (ICTAN-CSIC)، مادرید، اسپانیا
AUTHOR
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[9] Imran, M., Revol-Junelles, A. M., René, N., Jamshidian, M., Akhtar, M. J., Arab-Tehrany, E., ... & Desobry, S. (2012). Microstructure and physico-chemical evaluation of nano-emulsion-based antimicrobial peptides embedded in bioactive packaging films. Food Hydrocoll., 29(2), 407-419.
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[17] Hosseini, S. F., Ghaderi, J., & Gómez-Guillén, M. C. (2021). trans-Cinnamaldehyde-doped quadripartite biopolymeric films: Rheological behavior of film-forming solutions and biofunctional performance of films. Food Hydrocoll., 112, 106339.
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[21] Abdelhedi, O., Nasri, R., Jridi, M., Kchaou, H., Nasreddine, B., Karbowiak, T., ... & Nasri, M. (2018). Composite bioactive films based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties. Food Hydrocoll., 74, 176-186.
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[26] Cazón, P., Vázquez, M., & Velazquez, G. (2018). Novel composite films based on cellulose reinforced with chitosan and polyvinyl alcohol: Effect on mechanical properties and water vapour permeability. Polym. Test., 69, 536-544.
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[27] Liu, C., Kou, Y., Zhang, X., Dong, W., Cheng, H., & Mao, S. (2019). Enhanced oral insulin delivery via surface hydrophilic modification of chitosan copolymer based self-assembly polyelectrolyte nanocomplex. Int. J. Pharm., 554, 36-47.
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[28] Ghasemlou, M., Khodaiyan, F., & Oromiehie, A. (2011). Physical, mechanical, barrier, and thermal properties of polyol-plasticized biodegradable edible film made from kefiran. Carbohydr. Polym., 84(1), 477-483.
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[29] Shahbazi, Y. (2017). The properties of chitosan and gelatin films incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil as biodegradable materials for active food packaging. Int. J. Biol. Macromol., 99, 746-753.
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[31] Wu, Z., Huang, X., Li, Y. C., Xiao, H., & Wang, X. (2018). Novel chitosan films with laponite immobilized Ag nanoparticles for active food packaging. Carbohydr. Polym., 199, 210-218.
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[33] Rhim, J. W., Wang, L. F., & Hong, S. I. (2013). Preparation and characterization of agar/silver nanoparticles composite films with antimicrobial activity. Food Hydrocoll., 33(2), 327-335.
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[34] Hambleton, A., Debeaufort, F., Bonnotte, A., & Voilley, A. (2009). Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound. Food Hydrocoll., 23(8), 2116-2124.
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[35] Bourtoom, T. (2008). Plasticizer effect on the properties of biodegradable blend film from rice starch-chitosan. Songklanakarin J. Sci. Technol., 30, 149-165.
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[36] Almasi, H., Ghanbarzadeh, B., & Entezami, A. A. (2010). Physicochemical properties of starch-CMC-nanoclay biodegradable films. Int. J. Biol. Macromol., 46(1), 1-5.
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[37] Shojaee-Aliabadi, S., Hosseini, H., Mohammadifar, M.A., Mohammadi, A., Ghasemlou, M., Hosseini, S.M. and Khaksar, R., 2014. Characterization of κ-carrageenan films incorporated plant essential oils with improved antimicrobial activity. Carbohydrate polymers, 101, pp.582-591.
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[38] Rezaie, A., Rezaei, M., & Alboofetileh, M. (2021). Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties. IFSTRJ, 17(2), 287-297.
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[40] Pan, R., Xuan, W., Chen, J., Dong, S., Jin, H., Wang, X., ... & Luo, J. (2018). Fully biodegradable triboelectric nanogenerators based on electrospun polylactic acid and nanostructured gelatin films. Nano Energy, 45, 193-202.
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[41] Rajaei, E., & Shekarchizadeh, H. (2019). Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii). Food Sci. Technol., 16(91), 323-335.
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[42] Kanimozhi, K., Basha, S. K., & Kumari, V. S. (2016). Processing and characterization of chitosan/PVA and methylcellulose porous scaffolds for tissue engineering. Mater. Sci. Eng. C., 61, 484-491.
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[43] Tongnuanchan, P., Benjakul, S., Prodpran, T., Pisuchpen, S., & Osako, K. (2016). Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. Food Hydrocoll., 56, 93-107.
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