بررسی برخی ویژگی‌های فیزیکی و عملکردی پودر عصاره نعناع ‌فلفلی ریزپوشانی شده با خشک‌کن پاششی: اثر شرایط مختلف نگهداری بر ترکیبات فنولی و فعالیت آنتی‌اکسیدانی پودر حاصل

نویسندگان
راضیه نیکجو 1
سیدهادی پیغمبردوست 2
عارف اولادغفاری 3
1 دانش آموخته کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز
2 استاد تکنولوژی مواد غذایی، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز
3 عضو هیات علمی گروه پژوهشی مواد غذایی، پژوهشکده غذایی و کشاورزی، پژوهشگاه استاندارد، کرج
10.52547/fsct.18.111.55
چکیده
امروزه اسانس گیاهان معطر مانند نعناع فلفلی به دلیل داشتن خواص ضد باکتریایی، ضد قارچی، آنتی­اکسیدانی و جذب رادیکال­های آزاد مورد توجه قرار گرفته است. ریزپوشانی با خشک کردن پاششی روشی برای محافظت ترکیبات فرار و حساس به حرارت و اکسیژن است. این روش به حفظ مواد مؤثر فرار اسانس نعناع فلفلی و در برابر فسادهای شیمیایی و بهبود خواص جابجایی پودر کمک می­کند. هدف از این مطالعه، بررسی برخی ویژگی‌های فیزیکی و عملکردی پودر عصاره نعناع ‌فلفلی خشک شده با روش پاششی و مطالعه اثر زمان نگهداری بر برخی ترکیبات فنولی و فعالیت آنتی‌اکسیدانی پودر حاصل بود. برای این منظور از سه دمای هوای ورودی (140، 160 و C° 180) در خشک کن پاششی، سه غلظت (10، 20 و 30 درصد وزنی-حجمی) صمغ عربی استفاده شد. آزمون­های پودر شامل دانسیته توده، دانسیته ضربه، زاویه ریپوز، شاخص پیوستگی، اندازه‌گیری ترکیبات فنلی و فعالیت مهار رادیکال DPPH بود. همچنین پودرها به مدت 120 روز تحت سه رژیم نگهداری در نور(C° 25)، تاریکی(C° 15) و یخچال(C° 4) تگهداری شدند و محتوای ترکیبات فنلی کل و فعالیت آنتی‌اکسیدانی آنها در فواصل زمانی 30 روزه ارزیابی گردید. نتایج نشان داد که دانسیته توده، دانسیته ضربه و شاخص پیوستگی با افزایش نسبت حامل و دمای هوای ورودی، کاهش یافتند. مقدار فنل کل پودرها با افزایش دمای هوای فرایند، کاهش یافت؛ اما در دماهای بالاتر (160 و Cº 180) ، افزایش غلظت حامل موجب افزایش مقدار فنل کل گردید. نتایج نگهداری 120 روزه حاکی از این بود که برای پایداری و یا حتی بهبود ترکیبات فنلی در طی دوره های نگهداری طولانی مدت، تگهداری در شرایط دمای پایین و یخچال مناسب‌تر است.
کلیدواژه‌ها
خشک کردن پاششی
ریزپوشانی
صمغ عربی
نعناع‌فلفلی
ویژگی‌های فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder

نویسندگان English

Razieh Nikjoo 1
Seyed Hadi Peighambardoust 2
Aref Olad Ghaffari 3
1 MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
2 S. Hadi Peighambardoust, PhDProfessor of Food Technology,Department of Food Science,College of Agriculture,University of Tabriz,Tabriz 5166616471I.R. IRAN
3 Academic Staff of Food Research Group, Food and Agriculture Research Department, Standard Research Institute (SRI), Karaj, Iran
چکیده English

Recently, essential oils of plants such as peppermint have gained more interest due to their antibacterial, antifungal, antioxidant activity and free radicals scavenging ability. Microencapsulation by spray drying is a common method to preserve volatile and heat/oxygen sensitive compounds. This method retains essential and volatile compounds of peppermint against chemical spoilage and helps to improve handling properties of the obtained powder. The aim of this study was to investigate some physical and functional properties of spray dried peppermint powder, and to study the effect of storage conditions on phenolic compounds and antioxidant activity of the resulting powder. For this purpose, three air temperatures (140, 160 and 180 °C), three Arabic gum concentrations (10, 20 and 30 % w/v) were used. Bulk and tapped densities, repose angle, Husner ratio, total phenolic content (TPC) and free radical inhibition ability (DPPH) of the powders were measured. Powders were stored under three different atmosphere namely day light (25 °C), darkness (25 °C) and fridge (4 °C) for 120 days. Then, the TPC and DPPH of stored powders were measured at time intervals of 30 days. Results showed that increasing inlet air temperature and career substance concentration led to decrease in bulk and tapped densities and Husner ratio. TPC of powders were decreased by increasing inlet air temperature. However, at higher temperatures (160 and 180 °C), increasing Arabic gum concentration increased TPC of powders. Results of storing powders for 120 days indicated that storage conditions under low temperatures and darkness could more preserve TPC and DPPH scavenging ability of peppermint powders.

کلیدواژه‌ها English

Spray drying
Microencapsulation
Arabic gum
Peppermint
Physicochemical properties
[1] Katikova O.I.U., Kostin I.A.V., Iagudina R.I. & Tishkin V.S. (2001). Effect of plant preparations on lipid peroxidation parameters in acute toxic hepatitis. Voprosy Meditsinskoi Khimii 47(6):593–598. [in Russian]
[2] Dragland S., Senoo H., Wake K., Holte K. & Blomhoff R. (2003). Several culinary and medicinal herbs are important sources of dietary antioxidants. Journal of Nutrition 133(5):1286–1290.
[3] Ka M.H., Choi E.H., Chun H.S. & Lee K.G. (2005). Antioxidative activity of volatile extracts isolated from Angelica tenuissimae roots, peppermint leaves, pine needles, and sweet flag leaves. Journal of Agricultural and Food Chemistry 53(10):4124–4129.
[4] Lopez V., Martin S., Gomez-Serranillos M.P., Carretero M.E., Jager A.K. & Calvo M.I. (2010). Neuroprotective and neurochemical properties of mint extracts. Phytotherapy Research 24(6):869-874.
[5] Bradley P.R. (Ed) (1992). British herbal compendium, Vol 1. British Herbal Medicine Association, Bournemouth.
[6] Leung A.Y. & Foster S. (1996). Encyclopedia of common natural used in food, drug and cosmetics, 2nd Ed. Wiley, New York.
[7] Bennick A. (2002). Interaction of plant polyphenols with salivary proteins. Critical Reviews in Oral Biology and Medicine 13:184-196.
[8] Bell L.N. (2001). Stability testing of nutraceuticals and functional foods. In: Wildman R. E.C. (Eds.), Handbook of Nutraceuticals and Functional Foods. CRC Press, New York. Pp. 501-516.
[9] Jafari S.M., Assadpoor E., He Y. & Bhandari B. (2008). Encapsulation efficiency of food flavors and oils during spray drying. Drying Technology 26:816-35.
[10] Mujumdar A.S. (2004). Research and development in drying: Recent trends and future prospects. Drying Technology, 22:1-26.
[11] Ahmad N., Fazal H., Ahmad I. & Abbasi B.H. (2012). Free radical scavenging (DPPH) potential in nine Mentha species. Toxicology and Industrial Health 28(1):83–89.
[12] Schmidt E., Bail S., Buchbauer G., Stoilova I., Atanasova T., Stoyanova A., Krastanov A. & Jirovetz L. (2009). Chemical composition, olfactory evaluation and antioxidant effects of essential oil from Mentha xpiperita. Natural Product Communications 4(8):1107-1112.
[13] Hosseinzadeh S., Hddad Khodaparast M.H., Bostan A. & Mohebbi M. (2016). Microencapsulation of Spearmint (Mentha spicata) oil using spray drying method. Iranian Food Science and Technology Research Journal. 12:499-511.
[14] Adamiec J. & Kalemba D. (2004). Microencapsulation of peppermint oil during spray-drying. International Drying Symposium, B(4):1510-1517.
[15] Nikjoo, R. Peighambardoust, S. H. & Olad Ghaffari, A. (2020). Effect of spray drying on physicochemical characteristics and quality of peppermint powder. Journal of Food Science and Technology, 16:99-109 [in Persian].
[16] Quek S.Y., Chok N.K. & Swedlund P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing 46:386-392.
[17] Frascareli E., Silva V., Tonon R. & Hubinger M. (2012). Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food and Bioproducts Processing 90(3):413-424.
[18] Goula A.M., Adamopoulos K.G. & Kazakis N.A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology 22(5):1129–1151.
[19] Goula A.M. & Adamopoulos KG. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: 1. Drying kinetics and product recovery. Drying Technology 26:714-725.
[20] Bhandari B.R., Datta N. & Howes T. (1997). Problems associated with spray drying of sugar-rich foods. Drying Technology 15:671–684.
[21] Jinapong N., Suphantharika M. & Jamnong P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering 84:194–205.
[22] Capannesi C., Palchetti I., Mascini M. & Parenti A. (2000). Electrochemical sensor and biosensor for polyphenol detection in olive oils. Food Chemistry 71:553-562.
[23] Song, F.-L., Gan, R.-Y., Zhang, Y., Xiao, Q., Kuang, L., & Li, H.-B. (2010). Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. International Journal of Molecular Sciences, 11(6):2362-2372.
[24] McDonald S., Prenzler P.D., Autolovich M. & Robards K. (2001). Phenolic content and antioxidant activity of olive extracts. Food Chemistry 73:73-84.
[25] Brand-Williams W., Cuvelier M.E. & Berset C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28:25-30.
[26] Kha T.C., Nguyen M.H. & Roach P.D. (2010). Effect of spray drying conditions on the physicochemical and antioxidant properties of Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering 98:385–392.
[27] Mishra P., Mishra S. & Mahanta C.L. (2013). Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of Amla (Emblica officinalis) juice powder. Food and Bioproducts Processing 92:252-258.
[28] Goula A.M. & Adamopoulos K.G. (2005). Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering 66(1):35-42.
[29] Goula A.M. & Adamopoulos K.G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science and Emerging Technologies 11:342–351.
[30] Santhalakshmy S., Bosco S.J.D., Francis S. & Sabeena M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried Jamun fruit juice powder. Powder Technology 274:37-43.
[31] Cai Y.Z. & Corke H. (2000). Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science 65:1248–1252.
[32] Abdullah E.C. & Geldart D. (1999). The use of bulk density measurements as flowability indicators. Powder Technology 102:151–165.
[33] Bhandari B.R., Datta N., D’Arcy B.R. & Rintoul G.B. (1998). Co-crystallization of honey with sucrose. LWT-Food Science and Technology 31(2):138–142.
[34] Scoville E. & Peleg M. (1981). Evaluation of the effect of liquid bridges on the bulk properties of model powders. Journal of Food Science 46:174–177.
[35] Fitzpatrick J.J., Barringer S.A. & Iqbal T. (2004). Flow property measurement of food powders and sensitivity of Jenike's hopper design methodology to the measured values. Journal of Food Engineering 61(3):399–405.
[36] Wang W., Jiang Y. & Zhou W. (2013). Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids. Journal of Food Engineering 119:724-30.
[37] Bhandari B.R., Senoussi A., Dumoulin E.D. & Lebert A. (1993). Spray drying of concentrated fruit juices. Drying Technology 11:1081–1092.
[38] Wagner L.A. & Warthesen J.J. (1995). Stability of spray dried encapsulated carrot carotenes. Journal of Food Science 60(5):1048–1053.
[39] Paini M., Aliakbarian B., Casazza A., Lagazzo A., Botter R. & Perego P. (2015). Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters. LWT-Food Science and Technology 62(1):177-186.
[40] Pesek C.A. & Warthesen J.J. (1987). Photodegradation of carotenoids in a vegetable juice system. Journal of Food Science 52:744.
[41] Fang Z.X. & Bhandari B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry 129:1139–1147.
[42] Rice-Evans C.A., Miller N.J. & Paganga G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science 2:152-159.
[43] Ersus S. & Yurdagel U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering 80:805–812.
[44] Tonon V., Brabet C. & Hubinger M. (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.