تولید نوشیدنی عملگرا برپایۀ ترکیبات زیست ‌فعال چای سبز و قهوه سبز درهم‌تنیده در ساختار کیتوزوم

نویسندگان
کریم مرادی کشک سرا 1
حمید توکلی‌پور 2
محسن مختاریان 3
1 گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
2 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
3 گروه علوم و صنایع غذایی، واحد رودهن، دانشگاه آزاد اسلامی، رودهن، ایران
10.22034/FSCT.19.133.79
چکیده
با هدف بهبود ارزش تغذیه‌ای (کاهش شکر)، پایداری ترکیبات زیست‌فعال، تولید فرآورده نوین و مبتنی بر دانش روز (بکارگیری فناوری ریزپوشانی) و کاهش ضایعات بالقوۀ بخش کشاورزی (نظیر چای سبز و قهوۀ سبز)، نوشیدنی عملگرا برپایۀ شیرین‌کننده استویا با افزودن g/L 84 ریزذرات کیتوزوم درهم‌تنیده شده با ترکیبات زیست‌فعال چای سبز و قهوه سبز، غنی‌سازی شد و ویژگی‌های فیزیکوشیمیایی (pH، اسیدیته، کدورت، ترکیبات فنولی کل و قدرت آنتی‌اکسیدانی) و حسی و چشایی (طعم‌ومزه، رنگ، رایحه، احساس دهانی و پذیرش کلی) فرآورده در طول دورۀ نگهداری (1، 9، 18، 27، 36 و 45 روز) و در دما‌های (5، 25 و oC45) ارزیابی گردید. با وجود اینکه، پارامتر نرخ رهایش ترکیبات فنولی نوشیدنی در درجه‌ حرارت oC45، بعد از 27 روز نگهداری، به‌طور معنی‌دار (05/0>p)، 50%~ افزایش یافت، پارامتر یاد شده به‌ترتیب با نرخ‌های 36%~ و 46%~ در درجه‌ حرارت‌های 5 و oC25 و در شرایط مشابه افزایش یافت. همچنین نتایج نشان داد که پارامتر نسبت بهره‌وری آنتی‌اکسیدان (50EC/TPC) نوشیدنی بعد از 27 روز نگهداری (در درجه‌ حرارت oC25)، در نمونه‌های کنترل و غنی شده با ریزذرات کیتوزوم به ترتیب 06/0 و 71/5 بود. به‌طور‌کلی، ساختار کیتوزومی به‌دلایل زیست‌تخریب‌پذیری، زیست‌سازگاری و عدم سمیت، به عنوان گزینه‌ای مناسب برای پایداری ترکیبات زیست‌فعال و طراحی سیستم‌های مؤثر تحویل دارو پیشنهاد می‌شود.
کلیدواژه‌ها
نوشیدنی فراسودمند
کیتوزوم
رهایش ترکیبات زیست فعال
ترکیبات فنولی
خصوصیات فیزیکوشیمیایی و ارزیابی حسی

موضوعات

عنوان مقاله English

Production of functional beverage based on cross-linked bioactive compounds of green tea and green coffee in chitosome structure

نویسندگان English

karim moradi kashksara 1
Hamid Tavakolipour 2
Mohsen Mokhtarian 3
1 Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
چکیده English

Aiming to improve nutritional value (reduce sugar), bioactive compounds stability, producing of novel products and based on up-to-date knowledge (applying the encapsulation technology) & reducing of potential pomace in the agricultural part (like green tea & green coffee), a functional beverage based on Stevia sweetener was enriched by adding 84 g/L of cross-linked bioactive compounds of green tea and green coffee in chitosome microcapsule and physicochemical properties (pH, acidity, turbidity, total phenolic compounds & antioxidant power) and organoleptic characteristics (flavor, color, aroma, mouth feel and overall acceptance) of product were evaluated during storage time (1, 9, 18, 27, 36 & 45 days) and at different temperatures (5, 25 & 45oC). While the release rate of beverage phenolic compounds at temperature of 45oC, were significantly (p<0.05) increased to ~50% after 27 days of storage, the noted parameters increased at the rates of ~36 and ~46% at 5 and 25oC respectively at the same conditions. As well, the results show that, the parameter of beverage antioxidant productivity ratio (TPC/EC50) was obtained 0.06 and 5.71 in control and enriched samples, respectively after 27 days of storage (at 25oC). Generally, the chitosomal structure due to biodegradability, biocompatibility and non-toxicity is recommended as a suitable option for stability of bioactive compounds and design of effective systems for drug delivery.


کلیدواژه‌ها English

Functional beverage
Chitosome
Bioactive compounds release
phenolic compounds
Physicochemical properties and sensory evaluation
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