افزودن عصاره‌ی درون‌پوشانی‌شده برگ گیاه کوله‌خاس (Ruscus hyrcanus L.) به منظور بهبود زمان ماندگاری کیک روغنی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه آزاد اسلامی واحد نور

2 گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی واحد سبزوار

3 گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران

4 استاد گروه علوم و مهندسی غذایی، دانشکده کشاورزی، کرج، ایران

چکیده

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.

چکیده تصویری

افزودن عصاره‌ی درون‌پوشانی‌شده برگ گیاه کوله‌خاس (Ruscus hyrcanus L.) به منظور بهبود زمان ماندگاری کیک روغنی

تازه های تحقیق

  • استفاده از عصاره برگ گیاه کوله خاس به عنوان افزودنی طبیعی جدید به کیک روغنی
  • بررسی کیفیت کیک روغنی حاوی عصاره‌ آزاد و درون‌پوشانی شده (مالتودکسترین: صمغ‌عربی) کوله‌خاس
  • افزایش ماندگاری کیک روغنی (3/2 برابر) به کمک عصاره درون پوشانی شده کوله خاس 

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake

نویسندگان [English]

  • Laleh Mahmoudi 1
  • Hamid Tavakolipour 2
  • Leila roozbehnasiraii 3
  • Ahmad Kalbasi-Ashtari 4
1 Nour Branch, Islamic Azad University, Nour, Iran
2 Department of Food Eng., Islamic Azad Univ.,sabzevar Branch,Sabzevar , Iran.
3 Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
4 Professor, Department of Food Science and Engineering, University of Tehran, Tehran, Iran.
چکیده [English]

Oily cakes are susceptible to oxidative and microbial spoilage due to their relative high levels of unsaturated fatty acids and moisture content. Plant extracts have a good antimicrobial and antioxidant potential. However, bioactive compounds of these extract are unstable in processing and storage conditions. Encapsulation technique is considered as one of the best strategies to overcome this challenge. Therefore, the aim of this study was to investigate the efficacy of free and encapsulated extract of Butcher’s broom (Ruscus hyrcanus L.) leaves (0.7% w/w) in retarding physicochemical, microbial and sensory spoilage of oily cake during 45 days storage at 23±3˚C. The results show that the moisture content of treated cakes with Butcher’s broom extract was significantly higher than control ones (P < 0.05). At the end of storage, the lowest total color difference (ΔE) value was recorded for treated with encapsulated extract (9.4). The Butcher’s broom extract showed a significant antifungal and antioxidant potential. The lowest yeasts and mold counts, free fatty acid and peroxide value was obtained in cakes contained microparticles. The total sensory score of samples treated with encapsulated extract was higher than 3 (threshold acceptable limit) for around 40 days. While this time was 15 days for control samples. The shelf-life of oily cakes containing free and encapsulated was 1.8 and 2.3 times of control samples, respectively. Overall, encapsulation of Butcher’s broom extract with maltodextrin/gum arabic (50:50) is recommended to improved shelf-life of oily cake itsby protection effects against chemical and microbial degradation.

کلیدواژه‌ها [English]

  • Butcher&rsquo
  • s broom
  • Encapsulation
  • Oily cake
  • Shelf-life
  • maltodextrin-gum Arabic
 
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