بررسی شاخص های قهوه ای شدن غیرآنزیمی درکنسانتره انگور سیاه سردشت با روش سطح پاسخ

نویسندگان
حجت بکشلو 1
میر خلیل پیروزی فرد 2
محمد علیزاده 3
صابر امیری 4
1 مربی گروه علوم و صنایع غذایی دانشکده شهید بهشتی ارومیه، دانشگاه فنی و حرفه ای، ارومیه ، ایران
2 دانشیار گروه علوم و صنایع غذایی دانشکده کشاورزی، دانشگاه ارومیه، ارومیه ، ایران
3 استاد گروه علوم و صنایع غذایی دانشکده کشاورزی، دانشگاه ارومیه، ارومیه ، ایران
4 دکتری تخصصی میکروبیولوژی مواد غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
10.29252/fsct.16.97.127
چکیده
به منظور پی بردن به میزان واکنش­های قهوه­ای شدن غیرآنزیمی، اندازه­گیری مقدارتشکیل 5-هیدروکسی متیل فورفورال و شاخص قهوه­ای شدن انجام می­گیرد. در این مطالعه، سینتیک تشکیل پیگمان­های قهوه­ای در کنسانتره انگور سیاه سردشت (رقم رشه) مورد بررسی قرار گرفت. بدین منظور نمونه­ها با سه بریکس (5/60 ، 6/65 و 7/70)، در سه دمای (5 ، 15 و 25 درجه سانتی­گراد) به مدت 85 روز نگهداری شدند. علاوه بر شاخص­های فوق، رنگ نمونه­ها توسط دستگاه هانترلب نیز مورد آزمون قرار گرفت. آنالیز داده­ها نشان داد که هر سه فاکتور مورد مطالعه یعنی بریکس، زمان و دمای نگهداری کنسانتره بر میزان تشکیل هیدروکسی متیل فورفورال تاثیر معنی­داری داشتند (05/0P<). با افزایش هر سه فاکتور مقدار تشکیل هیدروکسی متیل فورفورال در کنسانتره افزایش یافت و میزان آن بین (mg/kg) 57/0 الی (mg/kg) 6/50 بود. همچنین هر سه فاکتور مورد مطالعه بر میزان شاخص قهوه­ای شدن تاثیر معنی­داری داشتند (05/0P<) و میزان آن بین 054/1و373/1 بود.
کلیدواژه‌ها
هیدروکسی متیل فورفورال
شاخص قهوه‌ای شدن
کنسانتره انگور رقم رشه
نگهداری

موضوعات

عنوان مقاله English

Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology

نویسندگان English

Hojjat Bakeshlou 1
Mir Khalil Pirouzifard 2
Mohammad Alizadeh 3
Saber Amiri 4
1 Department of Food Science and Technology, Faculty of Shahid Beheshti, Urmia Branch, Technical and Vocational University (TVU), Urmia, Iran
2 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Iran
3 Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Iran
4 PhD of Food Microbiology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
چکیده English

To study the effect of non-enzymatic browning reactions, quantification of 5-hydroxymethyl furfural (HMF) and on the browning index (BI) was done. In this study, the kinetics of BI in Sardasht black grape (Rasheh variety) juice concentrate was studied. Samples with different Brix's (60.5, 65.6 and 70.7) in three temperatures (5°C, 15°C, and 25°C) were kept for 85 days. In addition, the color analysis was also evaluated by a Hunter lab. Analysis of variance showed that all three factors (Brix, storage time and temperature) were effective in HMF content (P<0.05). They had a linear positive relation with HMF content in black grape juice concentrate. HMF content of concentrate was in the range of 0.57-50.6 (mg/kg). Also, all three factors had a significant effect on the BI (P<0.05) and its content was measured between1.054 - 1.373.

کلیدواژه‌ها English

5-hydroxymethyl furfural
Browning index
Rasheh variety grape concentrate
Storage
[1] Huang, D. J., LIN, C. D., Chen, H. G. & LIN, Y. H. (2004). Antioxidant and antiproliferative activities of sweet potato (Ipomoea batatas [L.] Lam ‘Tainong 57’) constituents. Botanical Bulletin of Academia Sin, 45, 179- 186.
[2] Fraige, K., Edenir, R.& Carrilho, E. (2013). Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC-DADMS and exploratory analysis by principal component analysis. Journal of Food Chemistry, 56, 69-75.
[3] Bagheri, N., Heidari, R., Ilkhanipur, M. & Amiri, S. (2016). Comparison of Biochemical and Antioxidant Characteristics of Urmia Red Grape Juice and Black Sardasht Grape Juice. In: Proceedings of 4th National Conference on Agriculture and Sustainable Natural Resources, February 22, Higher Education Institute of Mehr Arvand, Tehran, Iran, Page 1-8. (In Farsi).
[4] Rajauria, G. & Tiwari, B. K. (Eds.). (2017). Fruit Juices: Extraction, Composition, Quality and Analysis. Academic Press.
[5] Burdurlu, H. S. & karadeniz, F. (2003). Effect of storage on non-enzymatic browning of apple juice concentrates. Journal of Food Chemistry, 80, 91- 97.
[6] Babsky, N. E., Toribio, J. L. & Lozano, J. E. (1986). Influence of storage on the composition of clarified apple juice concentrate. Journal of Food Science and Technology, 51(3), 564–567.
[7] Ibarz, I., Gonzales, C., Esplugas, S. & Miguelsanz, R. (1990). Nonenzymatic browning kinetics of clarified peach juice at different temperatures. Confructa Medien GmbH, 34, 152 - 159.
[8] Fatemi, H. (2015). Food Chemistry (12th ed). Tehran: Sahami Enteshar. (In Farsi).
[9] Marisa, R., Naphaporn, C. & Walaiporn, S. (2005). Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering, 66, 259-265.
[10] Toribio, J. L. & Lozano, J. E. (1984). Non-enzymatic browning in apple juice concentrate during storage. Journal of Food Science, 49, 889–892.
[11] Arena, E., Fallicio, B. & Maccarone, E. (2001). Thermal damage in blood orange juice kinetics of 5- hydroxymethyl-2- furancarboxaldehyde formation. International Journal of Food Science and Technology, 36(2), 145–151.
[12] Gögus, F., Bozkurt, H. & Ereneo, S. (1998). Kinetics of Maillard reactions between the major sugars and amino acids of boiled grape juice. Lebensmittel-Wissenschaft and Technology, 31, 196–200.
[13] Hamzalıoğlu, A. & Gökmen, V. (2018). Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids. Journal of Food Chemistry, 240, 354-360.
[14] Lozano, J. E. (1991). Kinetics of non-enzymatic browning in model systems simulating clarified apple juice. Journal of Food Science and Technology, 24, 335-360.
[15] Teresa, G. C., Margaluz, A., Robert, M., Carmeno, A. & Bond, O. M. (2007). Effects of thermal and non- thermal processing treatments of fatty acids and free amino acids of grape juice. Journal of Food Control, 18, 473- 479.
[16] Bakeshlou, H., Pirouzifard, M. Kh. & Alizadeh Khaledabad, M. (2017). Effect of storage conditions on non-enzymatic browning of white grape juice concentrate. Journal of Food Research (Agricultural Science (, 27(1), 151-158. (In Farsi).
[17] Lyu, J., Liu, X., Bi, J., Wu, X., Zhou, L., Ruan, W. & Jiao, Y. (2018). Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage. Journal of Food Science and Technology, 55(3), 1003-1009.
[19] Simsek, A., Ender, S. P., Karacon, S. & Sedatveli oglu, y. (2007). Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates. Journal of Food Chemistry, 101, 987-994.
[18] Makhlouf-Gafsi, I., Krichen, F., Mansour, R. B., Mokni, A., Sila, A., Bougatef, A. & Besbes, S. (2018). Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.). Journal of food chemistry, 256, 397-404.
[20] Bozkurt, H., Gögus, F. & Eren, S. (1999). Non-enzymatic browning reactions in boiled grape juice and its models during storage. Journal of Food Chemistry, 64, 89–93.
[21] Buedo, A. P., Elustondo, M. P. & Urbicain M. J. (2001). Non-enzymatic browning of peach juice concentrate during storage. Innovative Food science & Emerging Technologies, 1, 255–260.