بهینه‌سازی فرمولاسیون نوشیدنی سنتی فراسودمند سکنجبین حاوی دانه ریحان

نویسندگان
محمود رضازاده باری 1
توحید جهانگشایش 2
محمد علیزاده 1
صابر امیری 3
1 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه ارومیه، ارومیه، ایران
2 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه ارومیه، ارومیه، ایران
3 دکتری تخصصی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
10.52547/fsct.18.112.199
چکیده
مصرف غذا‌های فراسودمند سال‌های اخیر رشد بالایی داشته است. در پژوهش حاضر، تاثیر مقدار عسل (40، 45 و 50 گرم)، سرکه سیب (6، 9 و12 میلی لیتر)، دانه ریحان (5/1، 25/2 و 3 گرم) و مدت زمان نگهداری (1، 16 و31 روز) بر ویژگی­های فیزیکوشیمیایی شربت سکنجبین با بکارگیری روش آماری سطح پاسخ مورد مطالعه قرار گرفت. شاخص­های میزان قند کل، pH، اسیدیته، کدورت، فعالیت آنتی اکسیدانی، محتوای ترکیبات فنولی کل و پذیرش کلی نمونه­های شربت سکنجبین ارزیابی شد. نتایج نشان داد که در غلظت ثابت دانه ریحان با افزایش میزان عسل مقدار pH به طور معنی دار کاهش یافت در غلظت ثابت عسل با افزایش دانه ریحان مقدار pH به طور معنی دار افزایش یافت (05/0p<). با گذشت زمان ابتدا میزان اسیدیته کاهش و سپس افزایش یافت. با افزایش مدت زمان نگهداری و افزایش سرکه و افزایش دانه ریحان مقدار کدورت ابتدا سیر نزولی به خود گرفته وسپس مقدار آن افزایش یافت. با افزایش زمان نگهداری میزان فعالیت آنتی اکسیدانی ابتدا افزایش و سپس کاهش یافت. با گذشت زمان محتوای فنولی کاهش و با افزایش میزان عسل محتوای فنولی افزایش یافت. با توجه به نتایج بهینه سازی عددی، شرایط بهینه بدست آمد شامل 50 گرم عسل، 6/10 میلی­لیتر سرکه سیب، 06/2 گرم دانه ریحان و 8 روز مدت زمان نگهداری بود که در این شرایط خواص فیزیکوشیمیایی 37/1 گرم بر میلی­لیتر اسیدیته، 81/10 درصد فعالیت آنتی اکسیدانی، 18/22 درصد محتوای فنولی، 63/30 گرم بر میلی­لیتر قند کل می­باشد. نتایج این پژوهش امکان تولید سکنجبین حاوی دانه ریحان به عنوان یک نوشیدنی فراسودمند را نشان داد.
کلیدواژه‌ها
سکنجبین
عسل
دانه ریحان
سرکه سیب

موضوعات

عنوان مقاله English

Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed

نویسندگان English

Mahmoud Rezazadeh Bari 1
Tohid Jahangoshayesh 2
Mohammad Alizadeh 1
Saber Amiri 3
1 Professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resource, Urmia University, Urmia, Iran
2 MSc, Department of Food Science and Technology, Faculty of Agriculture and Natural Resource, Urmia University, Urmia, Iran
3 PhD, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
چکیده English

The use of functional foods has grown rapidly in recent years. In the present study, the effect of honey (40, 45 and 50 g), apple vinegar (6, 9 and 12 ml), basil seeds (1.5, 2.25 and 3 g) and storage time (1, 16 and 31 days) on the physicochemical characteristics of the Sekanjabin were studied using response surface methodology. Total sugar content, pH, acidity, turbidity, antioxidant activity, total phenolic compounds content and total acceptance of the Sekanjabin were evaluated. The results showed that at constant concentration of basil seeds, the amount of pH decreased significantly with increasing honey content (p <0.05). In constant concentrations of honey, with increasing basil seeds, the pH increased significantly (p <0.05). with passing of storage time, acidity decreased and then increased. The turbidity first decreased and then increased by increasing the storage time, the vinegar and the basil seeds. The antioxidant activity increased and then decreased by increasing the storage time. The phenolic content decreased and increased with increasing honey content during storage time. According the results of numerical optimization, optimal conditions were obtained: 50 g of honey, 10.6 ml of apple vinegar, 2.06 g of basil egg and 8 days of storage time. In these conditions, the physicochemical properties were 1.37 g/ml acidity, 10.81% antioxidant activity, 22.18% phenolic content, 30.63 g/ml total sugar. The results of this study showed the possibility of producing Sekanjabin containing basil seeds as a functional drink.

کلیدواژه‌ها English

Sekanjabin
honey
Basil Seed
Apple Vinegar
[1] Grajek W, Olejnik A, Sip A. Probiotics, prebiotics and antioxidants as functional foods. ACTA BIOCHIMICA POLONICA-ENGLISH EDITION-. 2005 Jul;52(3):665.
[2] Siro I, Kápolna E, Kápolna B, Lugasi A. Functional food. Product development, marketing and consumer acceptance—A review. Appetite. 2008 Nov 1;51(3):456-67.
[3] Salman Nejad H, Mozaffarpour A, Mojahedi M, Saghabi R, Sadeghpour A, Allameh H, Bahmanesh A, Mahmoodpour Z. Sekanjebin in Iranian Traditional Medicine: Their Types and Applications. Journal of Islamic and Iranian Traditional Medicine. 1394 6;(2), 124-116. [in Persian]
[4] Brahimi Z, Ismaili A, Ahmadi T, Emami SH, Rabbani M. Molecular isolation and identification of Lactobacillus brevis from native vinegar. Journal of the Biology of Microorganisms. 1394 5;(18), 106-95. [in Persian]
[5] Bragg P, Bragg P. Apple Cider Vinegar. Bragg Health Science; 1999 Jan.
[6] Amiry S, Esmaiili M, Alizadeh M. Classification of adulterated honeys by multivariate analysis. Food Chemistry. 2017 Jun 1; 224:390-7.
[7] Amiri S. Esmaiili M. Alizadeh Khaledabad M, Amiri S. Detection and Classification of Natural and Fake Honey by Multivariate Statistical Analysis, Journal of Food Industry Research. Summer 2015. Volume 25 Number 2. [In Persian]
[8] Pushpangadan P, Bradu B. Basil: In KL Chadha & R. Gupta (Edn.) Advance in horticulture, medicinal and aromatic plants. Malhotra Publishing House: New Delhi.1995 11; 627-657.
[9] Hiltunen R, Holm Y. Basil: The Genus. Ocimum. 1999.
[10] Kheirkhah L, Nateghi L, Shahab Lavasani AS. The effect of sugar substitution with natural honey on some physicochemical and sensory and microbial properties of milk based dessert. Food Science and Technology. 1397 15 (78), 154-141. [in Persian]
[11] Eslamian Amiri M, Ariaie P, Salehiifar M. Production of processed drinks based on concentrate of red oranges using stevia and honey sweeteners. First National Conference on New Technologies in Food Science and Tourism Iran. 1396. [In Persian]
[12] Behbahani, M., & Abbasi, S. (2014). Stabilization of Flixweed (Descurainia sophia L.) syrup using native hydrocolloids. Iranian Journal of Nutrition Sciences & Food Technology, 9(1), 31-38.
[13] Haj Mohammadi A, Pirouzifard M, Shahedi M, Alizadeh M. Evaluation of the effect of using tragacanth and carboxymethyl cellulose gum on the stability of beverage containing basil seed. Journal of Food Science and Technology. 1396. 14 (70), 224-213. [In Persian]
[14] Amiri S, Sowti Khiabani M, Rezazadeh Bari M, Alizadeh M. Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12. Food Science and Technology. 2019 Sep 10;16(91):65-79. [In Persian]
[15] Pirsa S, Alizadeh M, Ghahremannejad N. The effect of date concentrate as a substitute for sugar on physicochemical properties of grape-apple juice blend. Iranian Journal of Nutrition Sciences & Food Technology. 2018 Jan 10;12(4):53-64. [In Persian]
[16] Soleimanian D, Pirsa S, Pirmohamadi R. Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product. Food Science and Technology. 2019 June 9; 16(88): 7-36. [In Persian]
[17] Igual MG, García-Martínez E, Camacho MM, Martínez-Navarrete N. Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chemistry. 2010 Jan 15;118(2):291-9.
[18] Esteve MJ, Frígola A, Rodrigo C, Rodrigo D. Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices. Food and Chemical Toxicology. 2005 Sep 1;43(9):1413-22.
[19] Benítez EI, Genovese DB, Lozano JE. Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory. Food hydrocolloids. 2007 Jan 1;21(1):100-9.
[20] Mortazavi A, Ziaolhagh HR. Citrus fruit types product. Ferdowsi mashhad university publish. 2006 20, 53-54, 379.
[21] Alighourchi H, Barzegar M, Abbasi S. Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices. Food Chemistry. 2008 Oct 15;110(4):1036-40.
[22] Patthamakanokporn O, Puwastien P, Nitithamyong A, Sirichakwal PP. Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. Journal of Food Composition and Analysis. 2008 May 1;21(3):241-8.
[23] Renuka B, Kulkarni SG, Vijayanand P, Prapulla SG. Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics. LWT-Food Science and Technology. 2009 Jun 1;42(5):1031-3.
[24] Laorko A, Tongchitpakdee S, Youravong W. Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration. Journal of Food Engineering. 2013 May 1;116(2):554-61.
[25] Burdurlu HS, Karadeniz F. Effect of storage on nonenzymatic browning of apple juice concentrates. Food Chemistry. 2003 Jan 1;80(1):91-7.
[26] Keshtkaran M, Mohammadifar MA, Asadi GH, Nejad RA, Balaghi S. Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup. Journal of dairy science. 2013 Aug 1;96(8):4794-803.
[27] Rattanathanalerk M, Chiewchan N, Srichumpoung W. Effect of thermal processing on the quality loss of pineapple juice. Journal of Food engineering. 2005 Jan 1;66(2):259-65.
[28] Sharif N, Pirouzifard M, Alizadeh M, Esmaiili M. Concentrated fruit juice as an osmotic solution in production of candied apple. Agro FOOD Industry Hi Tech. 2013 Sep 1; 24:5.