Kinetic Modeling of Physicochemical Changes in Protein Bars Enriched with Aqueous and Ethanolic Rice Bran Extracts During Storage

نوع مقاله : مقاله پژوهشی

نویسندگان

1 M.Sc. Graduate, Department of Food Science and Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.

2 Department of Food Technologies, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Azadegan Highway-South, Ahmadabad Mostoufi, Parsa Sq., Enghelab St., Tehran, Iran

چکیده

Protein bars are among the popular, healthy, and safe products; however, they may undergo physicochemical changes during storage, leading to reduced attractiveness and consumer acceptance. The use of natural compounds with antioxidant activity, particularly plant extracts, is considered an effective approach to control and mitigate undesirable changes. In this study, aqueous and ethanolic extracts of rice bran were employed as functional ingredients due to their antioxidant properties and the presence of phenolic and flavonoid compounds, aiming to improve the quality of protein bars. The stability of the rice bran extract–enriched products was evaluated in comparison with the control sample over a 28-day storage period at ambient temperature, with assessments conducted at 7-day intervals. Moisture, water activity, acidity, peroxide value, and color changes were measured, and suitable kinetic models were determined using the coefficient of determination and other error indices. The findings indicated that the addition of rice bran extracts, particularly the ethanolic form, effectively reduced undesirable changes, enhanced stability, and preserved higher product quality during storage. These results suggest that the incorporation of safe and natural compounds can improve the functional properties of food products and facilitate the development of healthier and more sustainable products.

چکیده تصویری

Kinetic Modeling of Physicochemical Changes in Protein Bars Enriched with Aqueous and Ethanolic Rice Bran Extracts During Storage

تازه های تحقیق

  • The selected kinetic models effectively captured the actual changes in quality attributes, providing a reliable basis for accurate prediction.
  • Significant variations in physicochemical parameters were observed across all samples during the storage period; however, samples enriched with rice bran extracts exhibited greater stability compared to the control.
  • Phenolic and antioxidant compounds in rice bran extracts played a pivotal role in maintaining product quality and enhancing shelf life through their antioxidant activity and contribution to oxidative stability.
  • Among the rice bran extracts, the ethanolic form, owing to its higher total phenolic content and superior antioxidant capacity, demonstrated the greatest efficacy in preserving quality attributes and ensuring enhanced product stability.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Kinetic Modeling of Physicochemical Changes in Protein Bars Enriched with Aqueous and Ethanolic Rice Bran Extracts During Storage

نویسندگان [English]

  • Zahra Ashrafpoor 1
  • َAmir Pourfarzad 2
1 M.Sc. Graduate, Department of Food Science and Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
2 Department of Food Technologies, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Azadegan Highway-South, Ahmadabad Mostoufi, Parsa Sq., Enghelab St., Tehran, Iran
چکیده [English]

Protein bars are among the popular, healthy, and safe products; however, they may undergo physicochemical changes during storage, leading to reduced attractiveness and consumer acceptance. The use of natural compounds with antioxidant activity, particularly plant extracts, is considered an effective approach to control and mitigate undesirable changes. In this study, aqueous and ethanolic extracts of rice bran were employed as functional ingredients due to their antioxidant properties and the presence of phenolic and flavonoid compounds, aiming to improve the quality of protein bars. The stability of the rice bran extract–enriched products was evaluated in comparison with the control sample over a 28-day storage period at ambient temperature, with assessments conducted at 7-day intervals. Moisture, water activity, acidity, peroxide value, and color changes were measured, and suitable kinetic models were determined using the coefficient of determination and other error indices. The findings indicated that the addition of rice bran extracts, particularly the ethanolic form, effectively reduced undesirable changes, enhanced stability, and preserved higher product quality during storage. These results suggest that the incorporation of safe and natural compounds can improve the functional properties of food products and facilitate the development of healthier and more sustainable products.

کلیدواژه‌ها [English]

  • Rice bran extract
  • Antioxidant
  • Shelf life
  • Kinetic modeling
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دوره 13، شماره 3
اردیبهشت 1405
صفحه 307-324
  • تاریخ دریافت: 12 مهر 1404
  • تاریخ بازنگری: 26 آبان 1404
  • تاریخ پذیرش: 17 آذر 1404
  • تاریخ اولین انتشار: 17 آذر 1404
  • تاریخ انتشار: 01 اردیبهشت 1405