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

مراجع

[1] Hooper, L. & A. Cassidy. (2006). A review of the health care potential of bioactive compounds. Journal of the Science of Food and Agriculture, 86(12), 1805-1813.
[2] Szeto, Y., T.C. Kwok, & I.F. Benzie. (2004). Effects of a long-term vegetarian diet on biomarkers of antioxidant status and cardiovascular disease risk. Nutrition, 20(10), 863-866.
[3] Souri, E., G. Amin, H. Farsam, & T.M. Barazandeh. (2008). Screening of antioxidant activity and phenolic content of 24 medicinal plant extracts. DARU Journal of Pharmaceutical Sciences, 16(2), 83-87.
[4] Nimrouzi, M. & M.M. Zarshenas. (2016). Phytochemical and pharmacological aspects of Descurainia sophia Webb ex Prantl: modern and traditional applications. Avicenna Journal of Phytomedicine, 6(3), 266.
[5] Li, J., X. Liu, F. Dong, J. Xu, Y. Zheng, & W. Shan. (2010). Determination of the volatile composition in essential oil of Descurainia sophia (L.) Webb ex Prantl (Flixweed) by gas chromatography/mass spectrometry (GC/MS). Molecules, 15(1), 233-240.
[6] Aspé, E. & K. Fernández. (2011). The effect of different extraction techniques on extraction yield, total phenolic, and anti-radical capacity of extracts from Pinus radiata Bark. Industrial Crops and Products, 34(1), 838-844.
[7] Quarini, G. (1995). Thermalhydraulic aspects of the ohmic heating process. Journal of Food Engineering, 24(4), 561-574.
[8] Shahidi, B., A. Sharifi, L.R. Nasiraie, M. Niakousari, & M. Ahmadi. (2020). Phenolic content and antioxidant activity of flixweed (Descurainia sophia) seeds extracts: Ranking extraction systems based on fuzzy logic method. Sustainable Chemistry and Pharmacy, 16, 100245.
[9] Damyeh, M.S. & M. Niakousari. (2017). Ohmic hydrodistillation, an accelerated energy-saver green process in the extraction of Pulicaria undulata essential oil. Industrial Crops and Products, 98, 100-107.
[10] Hardy, Z. & V.A. Jideani. (2017). Foam-mat drying technology: A review. Critical Reviews in Food Science and Nutrition, 57(12), 2560-2572.
[11] Matini, S., S.A. Mortazavi, A.R. Sadeghian, & A. Sharifi. (2018). Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt. Journal of Research and Innovation in Food Science and Technology  7(3), 241-252.
[12] Tonon, R.V., C. Brabet, & M.D. Hubinger. (2010). Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43(3), 907-914.
[13] Tonon, R.V., C. Brabet, & M.D. Hubinger. (2008). Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88(3), 411-418.
[14] Sharifi, A., M. Niakousari, A. Maskooki, & S. Mortazavi. (2015). Effect of spray drying conditions on the physicochemical properties of barberry (Berberis vulgaris) extract powder. International Food Research Journal, 22(6), 25-31.
[15] Rosenberg, M., I. Kopelman, & Y. Talmon. (1990). Factors affecting retention in spray-drying microencapsulation of volatile materials. Journal of Agricultural and Food Chemistry, 38(5), 1288-1294.
[16] Ersus, S. & U. Yurdagel. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, 80(3), 805-812.
[17] Kursian, M., A. Sharifi, E. Mahdavian, & S. Blurjan. (2015). Physical properties of black currant extract of black raspberry extract prepared by spray drying method. Journal of Innovation in Food Science and Technology, 7(4), 85-94.
[18] ISO, 1999,Animal feeding stuffs – Determination of moisture and other volatile matter content., in Geneva, Switzerland.  International Organization for Standardization: International Organization for Standardization.
[19] Anderson, R., H. Conway, & A. Peplinski. (1970). Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch‐Stärke, 22(4), 130-135.
[20] Shahidi, F. & M. Naczk. (2003). Phenolics in food and nutraceuticals. Florida, USA: CRC press.
[21] Kumar, B., K. Smita, L. Cumbal, & A. Debut. (2017). Green synthesis of silver nanoparticles using Andean blackberry fruit extract. Saudi Journal of Biological Sciences, 24(1), 45-50.
[22] Yusof, N., N.M. Adzahan, & K. Muhammad. Optimization of Spray Drying Parameters for White Dragon Fruit (Hylocereus undatus) Juice Powder using Response Surface Methodology (RSM).
[23] Mikro, K.P.G. (2018). Physicochemical properties of encapsulated purple sweet potato extract; effect of maltodextrin concentration, and microwave drying power. Malaysian Journal of Analytical Sciences, 22(4), 612-618.
[24] Shishir, M.R.I., F.S. Taip, N.A. Aziz, R.A. Talib, & M.S.H. Sarker. (2016). Optimization of spray drying parameters for pink guava powder using RSM. Food science and biotechnology, 25(2), 461-468.
[25] Grabowski, J., V.D. Truong, & C. Daubert. (2006). Spray‐drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. Journal of Food Science, 71(5), E209-E217.
[26] Sharif, N., S. Khoshnoudi-Nia, & S.M. Jafari. (2020). Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis. Food Research International, 132, 109077.
[27] Yu, H. & Q. Huang. (2010). Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch. Food Chemistry, 119(2), 669-674.
[28] Goula, A.M. & K.G. Adamopoulos. (2005). Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering, 66(1), 35-42.
[29] Patil, V., A.K. Chauhan, & R.P. Singh. (2014). Optimization of the spray-drying process for developing guava powder using response surface methodology. Powder Technology, 253, 230-236.
[30] Li, X., C. Ye, Y. Tian, S. Pan, & L. Wang. (2018). Effect of ohmic heating on fundamental properties of protein in soybean milk. Journal of Food Process Engineering, 41(3), e12660.
[31] Fazaeli, M., Z. Emam-Djomeh, A. Kalbasi-Ashtari, & M. Omid. (2012). Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice. International Journal of Food Engineering, 8(1), 1-20.
[32] Phongpipatpong, M., P. Patamarajvichian, S. Namkhot, & S. Amornviriyakul. Optimization of spray drying condition for longan drink powder using response surface methodology. in International Workshop on Tropical and Subtropical Fruits 787. 2007.
[33] Khoshnoudi-Nia, S., Z. Forghani, & S.M. Jafari. (2020). A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers. Critical Reviews in Food Science and Nutrition, 1-22.
[34] Araujo, H.C.S., M. Jesus, M. Leite Neta, N. Gualberto, C. Matos, M. Rajan, G. Rajkumar, J. Nogueira, & N. Narain. (2020). Effect of maltodextrin and gum arabic on antioxidant activity and phytochemical profiles of spray-dried powders of sapota (Manilkara zapota) fruit juice. Drying Technology, 1-13.
[35] Ghandehari Yazdi, A., M. Barzegar, M. Sahari, & H. Ahmadi Gavlighi. Encapsulation of Pistachio Green Hull Phenolic Compounds by Spray Drying. Journal of Agricultural Science and Technology, 0-0.
[36] Kuck, L.S. & C.P.Z. Noreña. (2016). Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chemistry, 194, 569-576.
[37] Robert, P., T. Gorena, N. Romero, E. Sepulveda, J. Chavez, & C. Saenz. (2010). Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. International Journal of Food Science & Technology, 45(7), 1386-1394.
[38] YousefiI, S. (2018). Optimization of Spray Drying Process to Produce Microencapsulated Powders of Functional Extract Obtained from Red-Beet. Journal of Food Technology and Nutrition, 15(2), 31-44.
[39] Goula, A.M., K.G. Adamopoulos, P.C. Chatzitakis, & V.A. Nikas. (2006). Prediction of lycopene degradation during a drying process of tomato pulp. Journal of Food Engineering, 74(1), 37-46.
[40] Tuyen, C.K., M.H. Nguyen, & P.D. Roach. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering, 98(3), 385-392.
[41] Paim, D.R., S.D. Costa, E.H. Walter, & R.V. Tonon. (2016). Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying. LWT, 74, 21-25.
[42] Youseftabar-Miri, N., N. Sedaghat, & S. Khoshnoudi-Nia. (2020). Effect of active edible coating on quality properties of green-raisin and ranking the samples using fuzzy approach. Journal of Food Measurement and Characterization, 1-13.
فناوری‌های جدید در صنعت غذا
دوره 8، شماره 3
اردیبهشت 1400
صفحه 309-324

فایل ها

سابقه مقاله

  • تاریخ دریافت: 05 مهر 1399
  • تاریخ بازنگری: 15 آذر 1399
  • تاریخ پذیرش: 12 دی 1399

هم رسانی

ارجاع به این مقاله

آمار