فناوری‌های جدید در صنعت غذا

فناوری‌های جدید در صنعت غذا

ریزدرون‌پوشانی عصاره حاصل از هسته خرمای کبکاب (Phoenix dactylifera L. cv Kabkab) برشته‌شده به روش خشک‌کردن انجمادی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد سروستان، دانشگاه آزاد، سروستان، فارس، ایران
2 استادیار، گروه علوم و صنایع غذایی، واحد سروستان، دانشگاه آزاد اسلامی، سروستان، فارس، ایران
3 استادیار، گروه شیلات، دانشکده منابع طبیعی دریا، دانشگاه علوم و فنون دریایی، خرمشهر، ایران
چکیده
این مطالعه با هدف بررسی ویژگی‌های فیزیکوشیمیایی عصاره ریزدرون‌پوشانی‌شده هسته خرما انجام شد. عصاره هسته خرمای کبکاب (Phoenix dactylifera) برشته شده (دمای °C180 و 20 دقیقه) توسط ترکیب روش استخراج به کمک امواج فراصوت (دامنه 80 %؛ 30 دقیقه،) و مایکروویو (5/2 دقیقه) جداسازی شد. ترکیبات فنولی اصلی این عصاره به کمک کروماتوگرافی مایع با کارایی بالا (HPLC) شناسایی شد. ریزدرون‌پوشانی این عصاره به کمک نسبت‌های مختلف مالتودکسترین-کنسانتره پروتئین سویا و به روش خشک‌کن انجمادی مطابق تیمارهای زیر انجام شد: M(100): مالتودکسترین خالص؛ S(100): پروتئین سویای خالص؛ MS(75.25): مالتودکسترین: سویا 75 به 25؛ MS(50.50): مالتودکسترین: سویا 50:50؛ MS(25.75): مالتودکسترین: سویا 25: 75. گالیک اسید (mg 100 g-1 dEx 87/536) و کاتکین (mg 100 g-1 dEx 79/214) به ترتیب مهم‌ترین ترکیبات فنولی و فلاونوئیدی این عصاره بودند. نوع دیواره میکروذرات تأثیر معنی‌داری بر رطوبت و فعالیت آبی آن‌ها نداشت. چگالی توده‌ای ذرات g cm-3 232/0- 178/0 بود. بیش‌ترین و کم‌ترین حلالیت مربوط به M(100) و S(100) بود. ذرات تشکیل‌شده ساختاری ناهمگن، فلسی و ورقه‌ای‌ داشتند. ترک‌هایی نیز در سطح ذرات به ویژه M(100) مشاهده شد. بهترین کارایی ریزدرون‌پوشانی در نمونه‌های مالتودکسترین- پروتئین سویا (به ویژه MS(50.50): ) مشاهده شد. ریزدرون‌پوشانی عصاره هسته خرما (بدون در نظر گرفتن نوع دیواره) توانست به حفظ ترکیبات فنولی طی دوران نگهداری کمک کند. در حالی که 88/68 درصد ترکیبات فنولی عصاره آزاد هسته خرما بعد از 35 روز نگهداری در دمای °C 35 از بین رفت. ریزدرون‌پوشانی ذرات باعث حفظ 79/61 درصد (M(100)) تا 69/76 درصد (MS(50.50)) ترکیبات فنولی عصاره هسته خرما شده است. با توجه به حلالیت مناسب، رطوبت و فعالیت آبی پایین و توانایی حفظ ترکیبات فنولی، میکرو ذرات عصاره هسته خرما (به ویژه MS(50.50)) می‌تواند به عنوان یک ترکیب زیست فعال کارا و مقرون به صرفه برای محافظت ماده غذایی و بهبود ارزش تغذیه‌ای آن پیشنهاد شود.

چکیده تصویری

ریزدرون‌پوشانی عصاره حاصل از هسته خرمای کبکاب (Phoenix dactylifera L. cv Kabkab) برشته‌شده به روش خشک‌کردن انجمادی

تازه های تحقیق

  • ترکیبات فنولی عصاره هسته خرما استخراج شده به روش فراصوت-مایکروویو شناسایی شد.
  • عصاره هسته خرما به کمک نسبت‌های مختلف مالتودکسترین-کنسانتره پروتئین سویا درون‌پوشانی شد.
  • کارایی درون‌پوشانی نمونه‌های پوشش داده شده با مالتودکسترین- کنسانتره پروتئین سویا برتر از سایر نمونه‌ها بود.
  • میکرو ذرات عصاره هسته خرما یک ترکیب زیست فعال کارا و مقرون به صرفه است.

کلیدواژه‌ها
موضوعات

عنوان مقاله English

Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying

نویسندگان English

Seyed Jaber Pourshoaib 1
Mohammad Amin Shamekhi 2
Ebrahim Rajabzadeh Ghatrami 3
1 Ph.D. student, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Fars, Iran
2 Assistant Professor, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Fars, Iran.
3 Assistant Professor, Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
چکیده English

The present study aimed to investigate the physicochemical characteristics of the encapsulated roasted date-seed (180°C, 20 min) extract. Date-seed (Phoenix dactylifera L. cv Kabkab) extract was obtained using a combination of ultrasound- (25 ± 5 ºC, 15min.) and microwave- (2.30min.) assisted extraction. Phenolic-compounds of the extract were identified by HPLC. The encapsulation process was done by the freeze-drying method. Soy-protein concentrate and maltodextrin were used as wall materials (M(100): Pure Maltodextrin; S(100): Pure Soy-protein; MS(75:25): Maltodextrin: Soy-protein (75:25%); MS (50:50): Maltodextrin: Soy-protein (50:50%); MS (25:75): Maltodextrin: Soy-protein (25:75%)). Gallic-acid (536.87 mg 100 g-1dEx) and catechin (214.79 mg 100 g-1dEx) were the major phenolic and flavonoid compounds of the extract. The type of wall material had no significant effect on the moisture content and water-activity. The microparticle's bulk-density was varied from 0.232-0.178 g cm-3. The difference between M(100) and S(100) was significant. The microparticles showed a heterogeneous and irregular structure with flake- and sheet-shaped morphology. Several cracks were visible on the M(100) surface. The best encapsulation-efficiency was achieved for microparticles using a combination of maltodextrin and soy-protein (especially, MS(50.50)). While 68.88% of free-extract polyphenols were destroyed after 35 days at 35 °C, the encapsulation process caused retaining 61.79% (M(100)) to 76.69% (MS(50.50)). Overall, due to the appropriate solubility, low moisture, water-activity and the ability to preserve phenolic compounds of date-seed extract, encapsulation in maltodextrin-soy-protein (MS(50.50)) wall materials could be proposed as an efficient and cost-effective bioactive compound to preserve different food products and improve their nutritional value.

کلیدواژه‌ها English

Kabkab date seed
Phenolic compounds
Encapsulation
Morphology
Soy protein concentrate
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دوره 10، شماره 3
بهار 1402
صفحه 249-265

  • تاریخ دریافت 29 بهمن 1401
  • تاریخ بازنگری 28 خرداد 1402
  • تاریخ پذیرش 09 تیر 1402
  • تاریخ اولین انتشار 09 تیر 1402
  • تاریخ انتشار 01 اردیبهشت 1402