بررسی ویژگی‌های فیزیکوشیمیایی پودر نوشیدنی عصاره خاکشیر به دست آمده با روش اهمیک

نوع مقاله : مقاله پژوهشی

نویسندگان

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

2 دانشگاه آزاد واحد قزوین

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

4 دانشگاه شیراز

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

چکیده

دانه‌های خاکشیر (Descurainia sophia) منبع سرشار از پلی فنل‌هایی مانند کومارین، فلاونوئیدها، فلاون گلایکوزید و اسیدهای فنلی هستند. در این تحقیق ترکیبات زیست فعال دانه خاکشیر با استفاده از روش‌ اهمیک و بر پایه‌ی حلال آب استخراج شد و از عصاره تولید شده پودر نوشیدنی فوری با نسبت های 50 به 50 ، صفر به 100 و 100 به صفر مالتودکسترین به صمغ عربی و درصد مواد حامل 30 تا 50 در دمای ورودی 120، 140و160 درجه سلسیوس با استفاده از خشک‌کن پاششی تولید گردید. ویژگی‌های فیزیکوشیمیایی پودرهای حاصل شامل رطوبت، ضریب عدم حلالیت، اندازه ذرات، ترکیبات فنلی کل و قدرت آنتی‌اکسیدانی مورد ارزیابی قرار گرفت. پودر‌ برگزیده حاصل از نتایج روش سطح پاسخ انتخاب و عصاره مجددا به گونه‌ای بازآبپوشی شد که مقدار ماده جامد آن مشابه ماده جامد عصاره اولیه باشد سپس از لحاظ وضعیت ظاهری، طعم، عطر و بو، بافت و پذیرش کلی مورد بررسی قرار گرفت. نتایج نشان داد اثرات درصد و نسبت عوامل حامل (مالتودکسترین و صمغ عربی) و اثر دما روی مقدار رطوبت و عدم حلالیت معنی‌دار بود. درصد عوامل حامل و دمای خشک کن روی فعالیت آنتی اکسیدانی و درصد و نسبت عوامل حامل روی مقدار ترکیبات فنلی کل تاثیر معنی‌دار در سطح 5 درصد داشت. بهینه‌سازی با روش سطح پاسخ نمونه پودر تولید شده در دمای 160 درجه سلسیوس با نسبت مالتودکسترین به صمغ عربی 100 به 0 و 30 درصد عوامل حامل را به عنوان تیمار بهینه انتخاب کرد. اندازه ذرات پودرهای تولیدی بین 2617 تا 4664 نانومتر متغیر بود. نتایج مقایسه ارزیابی حسی پودر بهینه بازآبپوشی شده با عصاره قبل از خشک کردن نشان داد از نظر امتیاز وضعیت ظاهری، طعم، عطر و بو، بافت و پذیرش کلی دو نمونه اختلاف معنی‌داری با هم نداشتند.

چکیده تصویری

بررسی ویژگی‌های فیزیکوشیمیایی پودر نوشیدنی عصاره خاکشیر به دست آمده با روش اهمیک

تازه های تحقیق

  • استخراح ترکیبات زیست فعال دانه خاکشیر با استفاده از روش‌ اهمیک و حلال آب
  • بهینه‌سازی تولید پودر فوری عصاره‌ی خاکشیر به کمک روش خشک کردن افشانه‌ای
  • بررسی خصوصیات فیزیکوشیمیایی پودر عصاره خاکشیر

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating

نویسندگان [English]

  • Bahar Shahidi 1
  • Akram Sharifi 2
  • Leila roozbehnasiraii 3
  • Mehrdad Niakousari 4
  • Mohammad Ahmadi 5
1 Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
2 Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
3 Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
4 Food Science and Technology Department, Shiraz University, Shiraz, Iran
5 Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
چکیده [English]

< p >Flixweed (Descurainia sophia) seeds (FS) is a rich source of polyphenols, such as coumarin compounds, flavonoids, flavonol glycoside and phenolic acids. In this study bioactive compounds of FS were extracted using ohmic-assisted extraction with water as a solvent. Drink powder was produced from extract with carrier ratios of 50-50, 0-100 and 100-0 of maltodextrin to gum Arabic and carrier content of 30-50% at 120, 140 and 160 ˚C using spray dryer. The powders physicochemical properties including moisture content, insolubility, particle size, total phenolic compounds and antioxidant activity of produced powers were evaluated. The optimal powder of response surface methodology was selected and the extract was reconstructed in such a way that the amount of solid material was similar to the solid material of the initial extract then in term of appearance, taste, aroma, texture and overall acceptance were evaluated. The results of the powder production showed the effects of the percentage and ratio of carriers (maltodextrin and gum arabic) and the effect of temperature on the moisture content and insolubility were significant. The carrier’s percentage and the drying temperature had a significant effect on the antioxidant activity. The percentage and ratio of carriers had a significant effect on amount of total phenolic compounds at level of 5%. Optimization by response surface methodology was selected powder sample produced at 160 ˚C with a ratio of maltodextrin to arabic gum of 100-0 and carrier content of 30% as an optimal treatment. The particle size of the powders ranged from 2617 to 4664 nm. Comparison of sensory evaluation of optimal reconstructed powder with FS extract before drying showed there was no significant difference between two samples in terms of appearance, taste, aroma, texture and overall acceptance scores.

کلیدواژه‌ها [English]

  • Flixweed Seeds
  • Antioxidant activity
  • Ohmic-Assisted Extraction
  • Spray drying
  • Phenolic Contents
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