کاربرد پودر جلبک اسپیرولینا پلاتنسیس (Spirulina platensis) وعسل در فرمولاسیون پاستیل انبه

نویسندگان
نگار فتحی دوآبی
ابراهیم حسینی
غلامحسن اسدی
دانشگاه آزاد اسلامی واحد علوم و تحقیقات
10.22034/FSCT.20.141.17
چکیده
پاستیل ها از جمله فرآورده های قندی محبوب و پرمصرف می باشند که مصرف بالای آنها به دلیل ارزش تغذیه ای پایین موجب بروز برخی نگرانی ها می شود.لذا هدف این مطالعه بررسی فرمولاسیون پاستیل انبه با پودر جلبک اسپیرولینا پلاتنسیس به همراه عسل بود.اجزای فرمولاسیون شامل 0تا20درصد پوره انبه،0تا10درصد عسل،5/34درصدژلاتین و اسپیرولینا پلاتنسیس در بازه 0تا1 درصدو 23/38درصد آب،33/5درصدساکارز و36/5درصد گلوکز و 1/28درصد اسیدسیتریک بود.از روش سطح پاسخ(RSM)و طرح مرکب مرکزی استفاده شد.نتایج نشان دادپودر جلبک حاوی مقادیر بالای پروتئین خاکستر و ترکیبات فنولی است.نمودارهای سطح پاسخ سه بعدی نشان داد با افزایش میزان جلبک انبه عسل فعالیت آنتی اکسیدانی و چربی و پروتئین و خاکستر بطور چشمگیر افزایش یافت.فعالیت آنتی اکسیدانی با افزایش عسل و اسپیرولینا و حدود نصف انبه بیشترین مقدار و کمترین مقدار هم برای انبه4/05درصد عسل2/03درصد و اسپیرولینا0/2درصد است.بیشترین مقدار سفتی در 0/2درصد اسپیرولینا و 4/05 درصد انبه و بیشترین مقدار عسل گزارش شد.با افزایش انبه و اسپیرولینا سفتی به میزان کم کاهش و سپس با افزایش بیشتر انبه سفتی افزایش پیدا کرد.بیشترین رنگ مربوط به بیشترین مقدار انبه و کمترین مقدار عسل بود.بیشترین مقدار پذیرش حسی در 15/95درصد انبه، 7/97درصد عسل و 0/8درصد اپیرولینا مشاهده شد و کمترین مقدار هم در4/05درصد انبه 2/03 درصد عسل و 0/2درصد اسپیرولینا گزارش شد.نتیج حاصل از بهینه سازی پاستیل فراسودمند نشان داد بهترین نمونه در 11/67درصد پودرانبه2/02درصد عسل و 0/79درصد ودر جلبک اسپیرولینا بدست می آید.
کلیدواژه‌ها
جلبک ها
ارزش غذایی
فرآورده های برپایه میوه
خاصیت آنتی اکسیدانی

موضوعات

عنوان مقاله English

Investigating the feasibility of mango pastille formulation with Spirulina platensis algae powder and natural honey sweetener

نویسندگان English

Negar Fathi Doabi
Ebrahim Hoseini
Gholamhassan Asadi
Islamic Azad univercity science and research branch
چکیده English

Pastilles are one of the popular and highly consumed confectionery products that raise concerns due to their low nutritional value. Therefore, the aim of this study was to examine the formulation of mango pastilles with Spirulina platensis powder and honey sweetener. The formulation ingredients included 0 to 20% mango puree, 0 to 10% honey, 5.34% gelatin, Spirulina platensis in the range of 0 to 1%, 23.38% water, 33.5% sucrose, 36.5% glucose, and 1.28% citric acid. The response surface methodology (RSM) and central composite design were used. The results showed that Spirulina platensis powder contains high amounts of protein, ash, and phenolic compounds. The three-dimensional response surface plots showed that moisture significantly increased with an increase in the amount of algae, mango, and honey. The minimum water activity was 0.2 for maximum honey and minimum mango and Spirulina. The maximum water activity was achieved for maximum mango and 8.0% Spirulina and minimum honey. With an increase in the amount of algae, mango, and honey, antioxidant activity, fat, protein, and ash content significantly increased. The highest antioxidant activity was achieved for maximum honey and Spirulina and about half of the mango. The highest firmness was recorded at 2.0% Spirulina and 0.54% mango, and the highest honey content. Firmness decreased slightly with an increase in mango and Spirulina, and then increased with a further increase in mango. The highest color was related to the highest amount of mango and the lowest amount of honey. The highest sensory acceptance was observed at 15.95% mango, 7.97% honey, and 0.80% Spirulina, and the lowest was at 4.05% mango, 2.32% honey, and 0.20% Spirulina. The results of optimizing the functional pastilles showed that the best sample was obtained at 11.67% mango powder, 2.02% honey, and 9.79% Spirulina powder.

کلیدواژه‌ها English

Algae
Nutritional Value
fruit-based products
Antioxidant properties
[1]AfiniIsmail, N., Shameli, K., Wong, M. M.-T., Sin-YeangTeow, Chew, J., & Sukria, S. N. A. M. (2019). Antibacterial and cytotoxic effect of honey mediated copper nanoparticles synthesized using ultrasonic assistance. Materials Science and Engineering: C, 104(1), 109899.
[2]Hashim, N. H., Zin, Z. M., Zamri, A., Rusli, N. D., & medley, K. L. (2021). Physicochemical properties and sensory characteristics of ciku fruit (Manilkara zapota) pastilles. Food Research, 5(2), 164 - 172.
[3]Spolaore P, Joannis-Cassan C, Duran E, Isambert A.2006. Commercial applications of microalgae. Journal of Bioscience and Bioengineering 101: 87-96.
[4]Gouveia L, Sousa I, Batista AP, Raymundo A, Bandarra NM. Microalgae in novel food products. Food Chemistry Research Developments. 2008 Nova Science Publishers, Inc.
[5]Faieta, M., Corradini, M. G., Michele, A. D., Ludescher, R. D., & Pittia, P. (2020). Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract. Food Biophysics, 15(1), 50-63.
[6]Agustina, S., Aidha, N. N., & Oktarina, E. (2019). Effect of maltodextrin concentration on the characteristic of phycocyanin powder as a functional food. AIP Conference Proceeding, 2175(1), 10-25.
[7]Shendi, H. M., & Zomorodi, S. H. (2018). The Effect Of Date Syrup And Pectin Gum On The Color, Textural And Sensory Properties Of Fruit Pastilles Based On Bananas. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(4), 45-55.
[8]Nouri Farid, F., Sharifi, A., Stiri, H. (2018). Optimizing the formulation of mango and pear pastille by response surface method. Innovation in food science and technology. 11(2): 119 129.
[9]Chadha, K. L., & Pal, R. N. (2018). Mangifera indica (Vol. 1): CRC Handbook of Flowering.
[10]AACC. (2000). Approved methods of the AACC (8th ed).St. Paul. MN: American Association of Cereal Chemists.
[11] Adilah, Z. A. M., Jamilaha, B., & Hanania, Z. A. N. (2018). Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging. Food Hydrocolloids, 74(1), 207-218.
[12]Safari R.; Raftani Amiri Z.; Esmaeilzadeh Kenari R.Antioxidant and antibacterial activities of C-phycocyanin from common name Spirulina platensis .Iranian Journal of Fisheries Sciences DOI: 10.22092/ijfs.2019.118129.
[13]Rahman, M. S., & Labuza, T. P. (2020). Water Activity and Food Preservation (Vol. 3): CRC Press.
[14] Ketelab, E. C., Wijk, R. A., Graaf, C., & Stiegera, M. (2020). Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity. Food Research International, 10(1), 109890.
[15]Abugoch, L., Tapia, C., Plasencia, D., Pastor, A., Castro-Mandujano, O., López, L., & Escalona, V. H. (2016). Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film. J. Sci. Food Agric, 96(619-626).
[16]Lupatini, A. l., Colla, L. M., Canan, C., & Colla, E. (2017). Potential application of microalga Spirulina platensis as a protein source. J. Sci. Food Agric, 97(1), 724-732.
[17]Zanganeh, N., Barzegar, H., Alizadeh Behbahani, B., Mehrniya, M. (2019). Investigating the effect of different levels of Spirulina platensis microalgae on nutritional, physicochemical and sensory characteristics of sponge cake. Researches of science and food industry of Iran. 16 (2): 207 220.
[18]Atik, D. S., Esr, B. G., & Palabıyık, B. (2021). Development of vegan kefir fortified with Spirulina platensis. Food Bioscience, 42(1), 101050.
[19]Golmakani, M. T., Soleimanian-Zad, S., & Alavi, N. (2019). Effect of Spirulina (Arthrospira platensis) powder on probiotic bacteriologically acidified feta-type cheese. J Appl Phycol, 31(1), 1085-1094.
[20]Khazaipol, A., Shahidi, F., Mortazavi, A., Mohebi, M. (2015). Investigating the effect of different levels of Spirulina platensis microalgae and agar and guar hydrocolloids on water activity, texture, color parameters and overall acceptance of fruit paste based on kiwi puree. Iran food science and industry. 12(48): 47 59.
[21]Mohammadi Al-Sati F, Fadai Noghani and Khosravi Darani K. The effect of different concentrations of Spirulina platensis algae on some physical, chemical and sensory properties of probiotic spinach yogurt. Food Industry Research Journal / Volume 26 Number 2 / 2015.
[22]Islami Meshkanani A, Fadai Noghani V, Khosravi Darani K, Mazinani P. 2013. Investigating the effect of adding microalgae powder on some physicochemical and sensory properties of probiotic buttermilk containing mint powder. New Food Technologies Quarterly, second year, number 6, page 59 70.
[23]Salehi Far, Mania, Shahbazizadeh, Saeeda, Khosravi Darani, Kianoush, Behmdi, Homa. and Ferdowsi, the spirit of Allah. 2013. Investigating the possibility of using spirulina platensis microalgae powder in the production of industrial cookies. Journal of Nutrition Sciences and Food Industries of Iran, 4:7.
[24]Adilah, Z. A. M., Jamilaha, B., & Hanania, Z. A. N. (2018). Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging. Food Hydrocolloids, 74(1), 207-218.