عصاره آبی استخراج شده عناب خشک‌شده به روش پاششی: ارزیابی ویژگی‌های فیزیکوشیمیایی و عملکردی آن

نویسندگان
فخری شهیدی 1
شادی بلوریان 2
محمد مالکی 3
حامد حسینی 4
1 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران
2 استادیار، گروه پژوهشی افزودنی‌های غذایی پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی، ایران
3 دانشجوی دکتری تخصصی، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران
4 عضو گروه پژوهشی افزودنی‌های غذایی، پژوهشکده علوم و فناوری مواد غذایی، سازمان جهاد دانشگاهی خراسان رضوی، ایران
چکیده
عناب گیاه بسیار ارزشمندی است که بخش‌های مختلف آن امروزه در اکثر نقاط جهان به دلیل ویژگی‌های درمانی و تغذیه‌ای مورداستفاده قرار می‌گیرد. روش‌های مختلف نگهداری میوه این گیاه ارزشمند و فراسودمند موردبررسی قرارگرفته است. هدف از انجام این پژوهش استخراج عصاره، تعیین میزان ترکیبات فنولی و تهیه پودر عناب با ویژگی‌های فیزیکوشیمیایی مناسب بوده است. در فاز اول عناب باهدف حداکثر میزان عصاره استخراج‌شده، بازده استخراج و ترکیبات فنولی استخراج شد. در فاز دوم عصاره استخراج‌شده در سه دما (150، 170 و 190 درجه سانتی‌گراد) و سه نسبت عصاره عناب به مالتودکسترین (8/0، 9/0 و 1) توسط خشک‌کن پاششی خشک گردید. پودر حاصل از نظر میزان رطوبت، فعالیت آب، اندازه ذرات، رنگ، حلالیت در آب، ترکیبات فنولی، ظرفیت آنتی‌اکسیدانی، ارزیابی حسی و دمای گذار شیشه‌ای مورد ارزیابی قرار گرفت. اثر دما و نسبت عصاره استخراج‌شده عناب به مالتودکسترین بر ویژگی‌های پودر معنی‌دار بود. نقطه بهینه خشک‌کردن باهدف کمترین میزان رطوبت، فعالیت آب و ظرفیت آنتی‌اکسیدانی و بیشترین رنگ، حلالیت، ترکیبات فنولی، ویژگی‌های حسی و دمای گذار شیشه‌ای تعیین گردید. نقطه بهینه خشک‌کردن دمای 170 درجه سانتی‌گراد و نسبت عصاره استخراج‌شده عناب به مالتودکسترین 91/0 بود.
کلیدواژه‌ها
عناب
پودر عناب
ترکیبات فنولی

موضوعات

عنوان مقاله English

Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties

نویسندگان English

fakhri shahidi 1
shadi Bolourian 2
Mohammad Maleki 3
Hamed Hosseini 4
1 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), , Mashhad, Iran
2 Food Additives Department, Food Science and Technology Research Institute, Research Center for Iranian Academic Center for Education, Culture and Research (ACECR), Khorasan Razavi Branch, , Mashhad, Iran
3 - Ph.D. student, Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, , Ferdowsi University of Mashhad (FUM), , Mashhad, Iran
4 - Food Additives Department, Food Science and Technology Research Institute, Research Center for Iranian Academic Center for Education, Culture and Research (ACECR), Khorasan Razavi Branch, , Mashhad, Iran
چکیده English

Jujube is a valuable plant which different parts of it are used at all over the world due to its therapeutic and nutritional properties. In order to preserving its valuable and functional fruits various preserving method have been investigated. The main objective of this study was the extraction of jujube extracts, evaluation of its phenolic contents and production of jujube powdered with an appropriate physicochemical properties. Firstly, the jujube with the aim of maximum amount of extract, extraction efficiency and phenolic content was extracted. Secondly, the extracted jujube extract was dried at three drying temperatures (150, 170 and 190°C) and three ratios of jujube extract to maltodextrin using spray drying method. The resulting powder was evaluated in terms of moisture content, water activity, particle size, color measurement, solubility, phenolic content, antioxidant capacity, sensory evaluation and glass transition temperature. The effects of the drying temperatures and the ratios of jujube to maltodextrin on the properties of powder were significant. The drying optimum point with the aim of the least moisture content, water activity, antioxidant capacity and the most solubility, phenolic content, sensorial properties and glass transition temperature was determined. The drying optimum point was 170°C and the ratios of jujube extract to maltodextrin was 0.91.

کلیدواژه‌ها English

Jujube
Jujube Powder
phenolic compounds
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