تاثیر پیش‌تیمار فراصوت و سرکه سیب خالص بر روی ویژگی‌های عملکردی و ضدباکتریایی برش‌های سیر خشک شده تحت هوای داغ

نویسندگان
معصومه صنعتی 1
محسن اسمعیلی 1
فروغ محترمی 2
آرش قیطران پور 1
1 دانشگاه ارومیه
2 گروه علوم و صنایع غذایی دانشگاه ارومیه
10.22034/FSCT.21.146.57
چکیده
خشک کردن یکی از راه­های موثر در جهت افزایش ماندگاری و حفظ ترکیبات مفید مواد است که با به کارگیری روش­ها و مواد مختلف می­توان این خصوصیات را بهبود بخشید. استفاده از مواد زیست فعال به عنوان پیش­تیمار می­تواند یکی از راه­های موثر در افزایش خصوصیات فراسودمندی و ضدباکتریایی باشد. این پژوهش با هدف به کارگیری همزمان پیش­تیمار فراصوت و سرکه سیب خالص قبل از خشک کردن برش­های سیر، و بررسی تاثیر آنها بر روی خصوصیات عملکردی و ضدباکتریایی نمونه­های برش­های سیر خشک شده تحت هوای داغ صورت گرفت. برش­های سیر قبل از خشک شدن در داخل سرکه سیب خالص و آب مقطر، تحت تیمار فراصوت با فرکانس۴۰ کیلوهرتز به مدت ۱۰ دقیقه در دمای ۳۵ درجه سانتی­گراد و همین طور تحت تیمار سرکه سیب خالص به مدت ۱۰ دقیقه در دمای ۳۵ درجه سانتی­گراد قرار گرفت و با استفاده از خشک­کن جابه­جایی هوای داغ در دمای۵۰ درجه سانتی­گراد تا رطوبت نهایی ٪۶ (بر مبنای مرطوب) خشک شدند. خصوصیات شیمیایی نمونه­ها شامل محتوی ترکیبات فنلی و فلاوونوئیدی، تعیین گروه­های عاملی، خصوصیات آنتی­اکسیدانی و ضدباکتریایی ارزیابی گردید. نتایج نشان داد که به کارگیری همزمان پیش­تیمار فراصوت همراه با سرکه سیب خالص بیشترین تاثیر را در افزایش ترکیبات زیست فعال و خواص ضدباکتریایی برش­های سیر خشک شده داشت. نمونه­های پیش تیمار شده با سرکه سیب خالص و سپس امواج فراصوت به ترتیب خواص عملکردی بالاتری از نمونه­های بدون پیش­تیمارداشت. نتایج نشان داد کاربرد پیش­تیمارهای فراصوت و سرکه سیب خالص، سبب بهبود کیفیت، خصوصیات عملکردی و ضد­باکتریایی نمونه­های سیر برش خورده خشک گردید.
کلیدواژه‌ها
برش‌های سیر خشک شده
فراصوت
سرکه
فراسودمند
ضدمیکروبی

موضوعات

عنوان مقاله English

The effect of ultrasound and pure apple vinegar as pretreatments on the functional and antibacterial properties of dried garlic slices in the hot air

نویسندگان English

Masoumeh Sanati 1
Mohsen Esmaiili 1
Forogh Mohtarami 2
Arash ghaitaranpour 1
1 Urmia university
2 Food science and technology department, Urmia University
چکیده English

Drying is one of the effective ways to increase shelf life and preserve the useful compounds of materials, which can be improved by using different methods and materials. The use of bioactive compounds as a pre-treatment can be one of the effective methods to increase functional and antibacterial properties. This research was conducted to simultaneously apply ultrasonic pretreatment and pure apple vinegar before drying garlic slices, and investigate their effect on the functional and antibacterial properties of dried garlic slices by hot air. Before drying, the slices were floated in pure apple vinegar and distilled water under ultrasonic treatment (frequency of 40 kHz) for 10 minutes at 35oC, and also in pure apple vinegar for 10 minutes at 35oC. Then they dried using a hot air circulation dryer at a temperature of 50oC to reach a moisture content of 6% (wet basis). The chemical properties of samples including total phenolic and flavonoid content, functional properties, antioxidant capacity, and antibacterial properties were evaluated. The results showed that the use of ultrasound pretreatment together with pure apple vinegar had the greatest effect in the increase of bioactive compounds and antibacterial properties of samples compared with the control one. The results showed that the use of ultrasonic and pure apple vinegar improved the quality, functional, and antibacterial properties of dried sliced garlic samples.

کلیدواژه‌ها English

Dried sliced garlic
Ultrasound
Vinegar
Functional
Antimicrobial
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