بررسی ویژگی‌های فیزیکوشیمیایی و آنتی اکسیدانی پودر عصاره آبی ریزپوشانی شده خرفه با روش خشک کردن پاششی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه فرآوری موادغذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

2 گروه شیمی موادغذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

3 گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران

4 واحد تحقیق و توسعه، شرکت بهین پرور تلاشگران توس، مشهد، ایران

10.22104/jift.2021.4655.2025

چکیده

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.

چکیده تصویری

بررسی ویژگی‌های فیزیکوشیمیایی و آنتی اکسیدانی پودر عصاره آبی ریزپوشانی شده خرفه با روش خشک کردن پاششی

تازه های تحقیق

  • عصاره آبی خرفه با فرایند خشک کردن اسپری با موفقیت ریزپوشانده شد.
  • خواص آنتی اکسیدانی عصاره خشک شده با اسپری تحت تأثیر غلظت حامل قرار گرفت.
  • مالتودکسترین حامل خوبی برای حفظ خواص آنتی اکسیدانی بود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method

نویسندگان [English]

  • Mohammad Ali Hesarinejad 1
  • Mohammad Reza Abdollahi Moghaddam 2
  • Minoo Jafarzadeh 3
  • Massoud Rezaee Oghazi 4
1 Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
2 Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
3 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
4 Research & Development Unit, Behin Parvar Talashgaran Toos Company, Mashhad, Iran
چکیده [English]

Portulaca oleracea is a rich source of antioxidants and is known as a plant with high nutritional value containing bioactive compounds. The encapsulation is one of the most common ways to increase the stability of bioactive compounds and protect them from environmental conditions to increase bioavailability. In this study, the production of encapsulated powder of Portulaca oleracea aqueous extract with different maltodextrin concentrations was investigated by spray drying method. The results showed that the highest production efficiency (59.67%) was related to the sample with the highest carrier concentration. Samples containing higher maltodextrin concentration had higher solubility and the solubility of encapsulated powder increased from 93.54 for MD5 sample to 98.86% for MD15 sample. Increasing the carrier concentration from 5 to 15 % reduced moisture content (from 2.08 to 1.32%), water activity (from 0.145 to 0.101) and density (from 0.49 to 0.39 g.ml-1). By increasing the carrier concentration from 5 to 15%, the total phenol content and antioxidant activity of encapsulated powder increased from 146.54 to 188.34 mgGAE/100g, and from 68.74 to 82.53%, respectively. The results of this study showed that the use of maltodextrin carrier in spray drying method can be effective to increase the stability of Portulaca oleracea aqueous extract and increase the stability of this extract against environmental conditions.

کلیدواژه‌ها [English]

  • Spray drying
  • Portulaca oleracea
  • Physicochemical properties
  • Encapsulation
  • Maltodextrin
  • Antioxidant activity
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