بررسی تاثیر پوشش نانوامولسیون اسانس آویشن شیرازی در صمغ کتیرا و اعمال امواج UV-c بر ویژگی‌های کیفی ماش جوانه‌زده

نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران.
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
چکیده
ماش جوانه‌زده محصولی غنی از پروتئین­های مختلف، ویتامین­ها، املاح، اسید­های چرب ضروری، قند­ها، آمینواسید­ها، فلاونوئید­ها، استرول­ها، اسید­های آلی می­باشد. با توجه به ارزش تغذیه­ای بالا و عمر نگه­داری محدود ماش جوانه‌زده، بررسی راهکار­های موثر جهت افزایش عمر نگه­داری آن اهمیت دارد. در این پژوهش، از پوشش نانوامولسیون حاوی اسانس آویشن(ppm125-0) در صمغ کتیرا (2/0-0 درصد) به همراه اعمال امواج UV-c (40-0 ثانیه) در قالب طرح آماری سطح پاسخ- طرح مرکب مرکزی (1.5=α)، شامل 20 تیمار و 6 تکرار در نقطه مرکزی درراستای بررسی خصوصیات فیزیکوشیمیایی ماش جوانه‌زده استفاده گردید. مطابق در نقطه مرکزی تعریف گردید. ویژگی­های فیزیکوشیمیایی نمونه­های تیمار شده از جمله افت وزن، pH، فنول کل، ظرفیت ­آنتی­اکسیدانی، آسکوربیک اسید و سفتی بافت پس از 12 روز نگه­داری در دمای 4 درجه سانتی گراد ارزیابی گردید. نتایج نشان داد، با افزایش غلظت اسانس آویشن محتوی فنولیک کل افزایش و سفتی بافت کاهش یافت. همچنین افزایش غلظت کتیرا منجر به افزایش فنولیک کل، کاهش آسکوربیک اسید و سفتی بافت گردید. افزایش مدت زمان اشعه ماوراءبنفس باعث کاهش فنولیک کل، ظرفیت آنتی­اکسیدانی، آسکوربیک اسید و سفتی بافت شد. بهینه سازی فرمولاسیون با هدف حفظ بالاترین محتوی فنولیک کل، ظرفیت آنتی اکسیدانی، آسکوربیک اسید و سفتی بافت محصول بر مبنی مدل­های حاصل صورت گرفت. سطوح بهینه متغییر­ها شامل ppm 17/104 اسانس آویشن، 03/0 درصد کتیرا و 67/6 ثانیه UV-c در نظر گرفته شد. مقایسه ویژگی‌های کیفی نمونه شاهد و بهینه نشان داد، نمونه بهینه محتوی ترکیبات فنولیک ، ظرفیت آنتی­اکسیدانی، آسکوربیک اسید بالاتر و میزان افت وزن، pH پایین­تری در مقایسه با نمونه شاهد دارد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean

نویسندگان English

Leila Eftekhari 1
Hajar Abbasi 2
Mahshid Jahadi 1
1 1. Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2 1. Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
چکیده English

Germinated mung is a rich product in proteins, vitamins, minerals, essential fatty acids, sugar, amino acids, flavonoids, sterols and organic acids. Duo to high nutritional value and limited shelf life, studying on effective solutions for increasing its shelf life is important. In the present research, effect of nonoemulsion coating of Thyme Essential oil (0-125 ppm) in tragacanth gum (0-0.2 percent) with UV-c irradiation (0-40 seconds) on physicochemical characteristics of germinated mung bean was studied. According to the statistical pattern of response surface-central composite design, we defined 20 treatments and 6 repetitions in the central point. The physicochemical characteristics of the treated samples including weight loss, PH, total phenolic, antioxidant capacity, ascorbic acid and firmness of samples were assessed after 12 days in 4 °C. The results showed an increase in total phenolic with increasing the concentration of Thyme (Zataria Multiflora ) Essential oil. Also, increasing tragacanth gum concentration increased total phenolic, and decreased ascorbic acid level and firmness. High UV-c irradiation time decreased total phenolic, antioxidant capacity, ascorbic acid levels and firmness of samples. We optimized the formulation in order to keep the highest levels of total phenolic, antioxidant capacity, ascorbic acid and firmness based on the prepared models. Optimal levels of variables were considered 104.17 ppm of the Thyme Essential oil, 0.03 percent of the tragacanth gum and 6.67 seconds of UV-c irradiation. Comparison of quality characteristics of control and optimum samples showed that the optimum sample had more phenolic compounds, antioxidant capacity and ascorbic acid than control. Furthermore, weight loss and PH of the optimum sample was lower in comparison than control.

کلیدواژه‌ها English

Germinated mung bean
Thyme (Zataria Multiflora ) Essential oil
Tragacanth gum
UV-c irradiation
Nano emulsion
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