نوع مقاله : مقاله پژوهشی
نویسندگان
1 عضو هیئت علمی سازمان پژوهش‌های علمی و صنعتی ایران
2 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
چکیده
چکیده تصویری
)
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Saffron is one of the most valuable and expensive spices used to improve the color and flavor of many products in the food industry. A considerable portion of the active components of saffron (crocin (color), safranal (aroma), and picrocrocin (taste)) is destroyed during storage due to their volatility or sensitivity to environmental conditions. This research encapsulated saffron aqueous extract via the extrusion method with alginate gum (wall material) at 4 and 6% (w/w), calcium chloride at 0.5, 1, and 1.5 M, and sodium alginate:calcium chloride ratios of 1:1, 1:2, and 1:4 (v/v) was studied. Then the encapsulation efficiency of saffron’s active components, bead size, and stiffness were measured, and ESM images were taken. Results showed that the effect of all independent variables was significant (p<0.05), and the highest encapsulation efficiency of 99.80±0.14% (for crocin at day 0) was obtained in gel beads prepared with the lowest concentration of salt to volume ratio. All beads were spherically shaped with a smooth surface and had aa mean size of about 0.11±0.01 to 0.29±0.01 mm. The result of stiffness showed that higher concentrations of sodium alginate (6%) increased the strength of the bead (1.2 N). Therefore, samples prepared with 6% w/w sodium alginate, 0.5 M calcium chloride, and a 1:1 volume ratio of outer phase were recognized as the best ones.
کلیدواژه‌ها [English]
)