نقش فرآیند اولترافیلتراسیون در شفاف سازی آب انار: تاثیر بر ترکیبات زیست فعال و تشکیل ترکیبات زیست رنگی

نویسندگان
بیوک آقا فرمانی
صمد بدبدک
استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز، ایران.
10.22034/FSCT.19.128.1
چکیده
هدف از این تحقیق بررسی تاثیر شفاف­سازی آب انار به وسیله فرآیند اولترافیلتراسیون بر ترکیبات زیست­فعال و تخریب ترکیبات زیست­رنگی طی فرآوری بود. برای این منظور، تاثیر دما (20 و °C30) و فشار (5/1، 2 و bar 5/2) بر آنتوسیانین، فنول، تانن و شاخص­های رنگ بررسی شد. نتایج آزمایش­ها نشان داد که تیمارهای اعمال شده به­طور معنی­دار آنتوسیانین آب انار را کاهش داد. تیمار ºC20-bar 2 وºC30-bar 2 به ترتیب با 8/2 و 34/14% کمترین و بیشترین کاهش در مقدار آنتوسیانین را نشان دادند. تیمارهای اعمال شده به­طور معنی­دار مقدار فنول کل آب انار را 27-8/15% کاهش دادند. تیمار ºC20-bar 2 وºC30-bar 2 به ترتیب با 6/6563 و mg/L9/5696 بیشترین و کمترین فنول را دارا بودند. مقدار تانن کل برای ºC20 و ºC30 به ترتیب برابر با 6/700 و mg/L7/764 بود. میزان کاهش بین 34/39 % برای تیمار ºC30-bar 5/1 و 7/49% برای تیمار ºC20-bar 5/2 بود. مقدار دانسیته رنگ کل در دماهای ºC20 و ºC30 به ترتیب برابر با 09/1 و 17/1 بود. به دلیل تخریب سریع آنتوسیانین­ها و تانن­ها در دمای بالا و تولید رنگ­دانه­های قهوه­ای تیره، دانسیته رنگ کل افزایش یافت. میزان کاهش رنگ تاننی بین 34/39%برای تیمار ºC30-bar5/1 و 7/49% برای تیمار ºC20-bar5/2 بود. نتیجه­ گیری شد که تاثیر فرآیند غشایی بر کاهش رنگ تاننی (45%) بیشتر از رنگ آنتوسیانینی (23%) بود. در مورد شاخص قهوه­ای شدن تراوه، بیشترین و کمترین کاهش برابر با 45/34 و 88/19% به ترتیب مربوط به تیمارهای ºC20-bar 5/2 و ºC30-bar 2 بود.
کلیدواژه‌ها
شفاف‌سازی آب انار
شار تراوه
تخریب ترکیبات زیست‌رنگی
شاخص قهوه‌ای شدن

موضوعات

عنوان مقاله English

Role of ultrafiltration process in pomegranate juice clarification: effect on bioactive compounds and formation of bio-colorants

نویسندگان English

Boukaga Farmani
Samad Bodbodak
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
چکیده English

The purpose of clarification pomegranate juice by ultrafiltration process was its effect on bioactive compounds and degradation of bio-colorants during processing. For this aim, the effect of temperatures (20 and 30°C) and pressures (1.5, 2 and 2.5 bar) on anthocyanin, phenol, tannin and color indices were investigated. The results showed that the applied treatments significantly reduced anthocyanin in pomegranate juice. Treatments of 20°C-2 bar and 30°C-2 bar with 2.8 and 14.34% had the lowest and highest decrease in anthocyanin content, respectively. All treatments applied significantly reduced the total phenol content of pomegranate juice by 15-28-27%. Treatments of 20°C-2 bar and 30°C-2 bar with 6563.6 and 5696.9 mg/L had the highest and lowest phenols, respectively. The total tannin content for 20ºC and 30°C was 700.6 and 746.7 mg/L, respectively. The rate of reduction was between 39.34% for 1.5 bar-30°C treatment and 49.7% for 2.5 bar-20°C treatment. The total color density at 20°C and 30ºC was 1.09 and 1.17, respectively. Due to the rapid degradation of anthocyanins and tannins at high temperatures and generation of dark brown pigments, the total color density increased. The rate of tannin color reduction was between 39.34% for 1.5 bar-30°C treatment and 49.7% for 2.5-bar-20°C treatment. It was concluded that the effect of membrane process on tannin color reduction (45%) was more than anthocyanin color (23%). Regarding the browning index of permeation, the highest and lowest decreases equal to 34.45 and 19.88% were related to 2.5 bar-20°C and 2 bar-30°C, respectively.

کلیدواژه‌ها English

Pomegranate juice clarification
permeation flux
degradation of biocolor compounds
Browning index
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