تولید سس مایونز کم‌چرب با استفاده از نانو امولسیون عصاره میوه سپستان

نویسندگان
ساناز دادپور 1
صدیقه یزدان پناه 2
1 گزوه علوم و صنایع غذایی دانشگاه آزاد کازرون
2 گروه علوم و صنایع غذایی دانشگاه آزاد کازرون
10.52547/fsct.17.104.135
چکیده
سس مایونز نوعی امولسیون روغن در آب است که حاوی مقادیر بالایی چربی می باشد که در مصرف کنندگان موجب بروز بیماری­های قلبی- عروقی می­گردد. بنابراین مصرف کنندگان تمایل به مصرف سس مایونز کم چرب پیدا کرده اند. از این رو در این پژوهش امکان استفاده از نانوامولسیون عصاره میوه سپستان به عنوان جایگزین چربی در سس مایونز مورد مطالعه قرار گرفت. چربی در مقادیر 25، 50، 75 و100 درصد در سس مایونز کاهش داده شد و با مقادیرppm 100 و ppm400 از نانوامولسیون عصاره سپستان جایگزین گردید. نتایج آزمون­ها بر اساس طرح کاملا تصادفی در سطح احتمال 5% تجزیه و تحلیل شد. اﻧﺪازه ﻗﻄﺮات نانوامولسیون به صورت میانگین nm 3/38 ±nm 7/68 تعیین گردید. نتایج نشان داد که میزان pH و اسیدیته در تیمارها نسبت به نمونه شاهد تغییرات معنی­داری نشان نداد. چربی در تمامی نمونه­ها به طور معنی داری کمتر از نمونه شاهد بود، اما میزان رطوبت نمونه­های مایونزکم چرب در مقایسه با نمونه شاهد به طور قابل ملاحظه­ای بیشتر بود (05/0P <). پایداری فیزیکی و حرارتی تمامی نمونه­های در مقایسه با نمونه شاهد به­طور قابل ملاحظه­ای بیشتر بود. در آزمون رنگ سنجی (E∆) تمامی نمونه­های سس مایونز کم چرب در مقایسه با شاهد افزایش معنی­داری داشتند. در ارزیابی حسی از نظر پذیرش کلی بالاترین امتیاز به نمونه­ی شاهد تعلق گرفت، ازنظر ویژگی­های بافتی بیشترین میزان سفتی و چسبندگی در نمونه­ای که 25 درصد چربی کاهش­یافته و حاوی ppm 100 نانوامولسیون عصاره میوه سپستان بود، مشاهده شد. این پژوهش نشان داد که نانوامولسیون عصاره سپستان در سطوح چربی کاهش­یافته به میزان 25 درصد و 50 درصد با افزودن نانوامولسیون عصاره میوه سپستان در دو سطح ppm 100 و 400 پتانسیل خوبی برای استفاده در فرمولاسیون سس مایونز کم چرب به عنوان جایگزین چربی می باشد.
کلیدواژه‌ها
عصاره میوه سپستان
نانوامولسیون
مایونز کم چرب
جایگزین چربی

موضوعات

عنوان مقاله English

Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract

نویسندگان English

sanaz dadpour 1
Sedigheh Yazdanpanah 2
1 department of food science and technology of islamic azad university kazeroun branch
2 Depatment of food science and technology of islamic azad university kazeroun branch
چکیده English

Mayonnaise is a kind of oil emulsion in water that contains high levels of fat that cause cardiovascular disease in consumers. Therefore consumers tend to consume of low-fat mayonnaise. Therefore, in this study, the possibility of using nanoemulsions of Cordia myxal extract as fat substitute in mayonnaise was investigated. Fat was reduced in 25, 50, 75 and 100% in mayonnaise and it was replaced by 100 ppm and 400 ppm nanoemulsions of Cordia myxal extract. The results of the tests were analyzed by completely randomized design at the 5% probability level. The size of nanoemulsion droplets was determined as the mean 68.7 ± 38.3. The results showed that pH and acidity showed no significant difference between treated and control samples. Fat content in all samples was significantly lower than control, but moisture content and acidity of low-fat mayonnaise samples were significantly higher than control (P≤0.05). Physical and thermal stability of all samples was significantly higher than control. In the colorimetric test (∆E), all samples of low-fat mayonnaise had a significant increase compared to the control. In the sensory evaluation the highest score was given to the control sample in terms of overall acceptance, In terms of texture characteristics, the highest hardness and adhesiveness was observed in the sample that had a 25% decreased fat and contained 100 ppm nanoemulsions of Cordia myxal extract. This study showed that nanoemulsions of Cordia myxal extract at levels of reduced fat (25% and 50%) by adding nanoemulsions of Cordia myxal extract at two levels of 100 and 400 ppm have good potential for use in formulation of low-fat mayonnaise as a fat substitute.

کلیدواژه‌ها English

Cordia myxal fruit extract
Nano-emulsions
Low-fat mayonnaise
Fat replacement
[1] Amiri Aghdaei, S. S., Aalami, M., Rezaei, R. (2010). Feasibility of gum tragacanth and maltodextrin used as a fat replacer in mayonnaise. Electronic Journal of Food Processing and Preservation , 2(3), 1- 18. (In Persian)
[2] Barbosa-canovas, G. V., Ma, L. (1995). Rheological characterization of mayonnaise. part II: flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering, 25, 409-425.
[3] Bligh, E. G., Dyer, W.J. A. (1959). Rapid method of total lipid extraction and purification. Canadian Journal of Bio Chemistry and Physiology, 37, 911-917.
[4] Bortnowska, G., Makiewiewicz, A. (2006). Technological utility of gu for the productio of low fat inulin-inriched mayonnaise. Acta Sci Poland Tecnol, 5, 135-146.
[5] Bostani, A. N., Ahmed, M. G, salem, A. A. (2011). Development of light mayonnaise formula using carbohydrate based fat replacement. Australian Journal of Basic and Applied Sciences, 5(9), 673-682.
[6] Depree, J. A., savage, G.P. (2001). Physical and flavour stability of mayonnaise. Trends in Food Science and Technology, 12, 157-163.
[7] Golchubi, L., Alimi, M., Yousefi, H. ( 2016). The Effect of Addition of Cellulose Nano-Fiber and Carboxymethyl Cellulose on the Physicochemical and Sensory Properties of Low-Fat Mayonnaise New Journal of Modern Food Technologies , 3(2), 23-32. (In Persian)
[8] Haq, M.A., Hasnain, A., jAfri, F.A. (2015). Chrcterization of Edible Gum Cordia Film: Effects of Beeswax, Journal of LWT Food Scienc and Technology, 68, 67 – 680.

[9] Haq, AM., Hasnain, A. (2012). antioxidant Containing Gum Cordia Coating for Control of Peanut Oxidation. Journal of Food processing and preservation ISSN,175-4549.
[10] Haq, M.A., Hasnain, A. (2011). A Novel Gd Gdible Coating to Increse the shelf life of Chilgoza. Journal of LWT Food Science and Technology, 50, 306 – 311.
[11] Institute of standard and industrial research of Iran. (2014). Mayonnaise and Salad Dressings - Features (Amendment 2). No. 2454.
[12] Karazhiyan, H., Razavi, S. M. A., Phillips, G. O., Fang, Y., Al- Assaf, S., Nishinari., k.( 2011). Physico chemical aspects of hydrocolloid extract from the seeds of Lepidium sativum . International Journal of Food science and Technology, 46, 1066-1072.
[13] Karas, R., Skvarca, M., Zlender, B. ( 2002). Sensory Quality of standard and light mayonnaise during storage. Food Technol. Biotechnol. 40: 119-127.
[14] Liu, H., Xu, X.M.,. Guo. S.h.D. ( 2007.( Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics, LWT- Food Science and Technology. 40(6), 946-954.
[15] Mandala, I. G., Savvas, T. P., Kostaropoulos, A. E. (2004). Xanthan and locust bean gum influence in the rheology and structure of a white model- sauce. Food Engineering, 64, 335-342.
[16] McClements, D. J., Demetriades, K. (1998). An integrated approach to the Development of reduced-fat food emulsions. Critical Reviews and Food Science Nutrition, 38(6), 511-536.

[17] Mir Majidi, A., Abbasi, S., Hamidi Esfahani, Z., Azizi, M. H. (2017). Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions. Journal of Food Science and Technology,60(13):11-24.
[18] Mukherjee, B., Dinda, S. (2009). Gum Cordia – A new tablet binder and emulsifier. Journal of Acta Pharmaceutica science, 51, 189-198.
[19] Mun, S., Kim,Y.L., Kang, C., Kang, C., Shim, J., & Kim, Y. (2009). Development of reduced–fat mayonnaise using 4-alpha GTase–modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 44(5), 400–407.
[20] Nikzade, V., Mazaheri Tehrani, M., Saadatmand–Tarzjan, M. (2012). Optimization of low– cholesterolelow–fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloids, 28, 344–352.
[21] Nor Hayati, I., Cheman, Y. B., Tan, C. P., Nor Aini, I. (2009). Droplet characterization and stability of Soybean oil/palm kernel oleinO/ w emulsions with the presence of selected polysaccharides. Food Hydrocolloid, 23, 233-243.
[22] Paraskevopoulou, A., Boskou, D., Kiosseoglou,V. (2005). Stabilization of olive oil-lemon juice emulsion with polysaccharides. Food Chem, 90(4), 627-634.
[23] Rahbari, M., Aalami, M., Maghsoudlou, Y., Kashaninejad, M. (2014). Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum. Journal of Research and Innovation in Food Science and Technology, 2(1), 1- 16. (In Persian)
[24] Rahmati, N. f., Mazaheri Tehrani, m., Daneshvar, K. (2012). The effect of alternative fat on physical and sensory properties of mayonnaise by RSM. Journal of Food Science and Technology. 11 (42): 54-43. (In Persian)
[25] Rao, J., McClements, D.J. ( 2011) .Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method. Journal of agricultural and food chemistry, 59(9), 5026-5035.
[26] Raymundoa, A., Francob, J. M., Empisc, J., Sousad, I. (2002). Optimization of the composition of cow-fat oil-in-water emulsions stabilized by white lupin protein. Journal of the American Oil Chemists, Society, 79(8), 283-290.
[27] Shen, R., Luo, S.h., Dong, J. (2011). Application of oat dextrine for fat substitute in mayonnaise. Food Chem, 126, 65–71.
[28] Toloui, A. Mortazavi, S.A, AS. O scientific, M. Sadeghi, A. (2011). Physicochemical, Tissue, and Sensory Properties of Low-Fat Mayonnaise Sauce Containing Inulin and Pectin, Journal of Food Science and Technology,( Volume 3), 1 (2), 36-42.
[29] Ven, C. V., Courvoisier, C. (2007). High pressure versus heat treatments for pasteurization and sterilization of model emulsions. Innov. Food Sci. Emerg, 8, 232-236.
[30] Worrasinchai. S., Suphantharika, M., Pinjai, S., Jamnong, P. (2006). β- Glucan prepared from spent brewer,s yeast as a fat replacer in mayonnaise. Food Hydrocolloids, 20, 68-78.
[31] Xiong, R., Xie, G., Edmondson, A. S., Meullenet, J.F. ( 2002). Neural network modelling of the fate of Salmonella enterica serovar Enteritidis PT4 in home-made mayonnaise prepared with citric acid.Food Control, 13, 525-533.
[32] Zareie, A., Ghiafeh Davoodi, M. (2017). Evaluation of Physicochemical, Image, Textural and Sensory Properties of Low Fat Mayonnaise Containing Melon Seed Flour , 61(13), 165- 172. (In Persian)