بررسی تأثیر فرآیند پلاسمای سرد بر ویژگی‌های فیزیکی و شیمیایی و آنتی اکسیدانی شیر گوسفندی

نویسندگان
سمیرا علیجانی بایی 1
مرضیه بلندی 2
روزبه عباس زاده 3
مجید کیوانی بستان آباد 4
1 دانشجوی دکترا علوم و صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان ،دامغان،ایران
2 دانشیار گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان؛ دامغان، ایران
3 استایار گروه بیوسیستم پژوهشکده کشاورزی سازمان پژوهش های علمی صنعتی ایران، تهران ،ایران
4 دانش آموخته گروه صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان،دامغان،ایران
10.22034/FSCT.22.163.288
چکیده
این پژوهش به بررسی تأثیر فرآیند پلاسمای سرد بر ویژگی‌های شیر خام گوسفند شیر پرداخته است. در این مطالعه، اثر پلاسمای سرد از روی شدت ولتاژ در سه سطح (5/0، 7/0 و 9/0 کیلوولت) و اعمال ولتاژ در سه سطح (3، 5 و 7 دقیقه) در نظر گرفته شد. خصوصیات فیزیکی و شیمیایی شیر خام گوسفند شامل pH، میزان چربی و پروتئین، فنل کل، فعالیت آنتی‌اکسیدانی(درصد رنگبری رادیکال DPPH)، آزمون‌های میکروبی(تعداد کل باکتری‌ها) و شاخص‌های رنگی (L*، a*، b* ( بررسی شدند. تحلیل واریانس (ANOVA) نشان داد که ولتاژ و زمان به‌طور معناداری بر pH تأثیر گذاشتند، به‌طوری‌که با افزایش ولتاژ و زمان، pH شیر به طور متوسط به 82/6 افزایش یافت. همچنین، فعالیت آنتی‌اکسیدانی نیز تحت تأثیر قرار گرفت و با افزایش ولتاژ و زمان، به 03/21 درصد افزایش یافت. شاخص‌های رنگی نیز به طور معناداری تغییر کردند. شاخص روشنایی (L) در اثر ولتاژ و زمان درمان به 58/74 رسید، در حالی که شاخص قرمزی (a*) و زردی (b*) نیز به ترتیب به 15/2 و 94/10 تغییر یافتند. بررسی پروتئین و چربی نشان داد که با افزایش ولتاژ و زمان درمان، مقادیر پروتئین به 3.86 و چربی به 4.53 g/100 mL رسیدند و همچنین، در آزمون‌های میکروبی، تعداد کل باکتری‌ها کاهش معناداری پیدا کرد و این نشان‌دهنده بهبود قابل توجهی در ایمنی شیر بود . در نهایت، این نتایج نشان می‌دهند که استفاده از پلاسمای سرد می‌تواند به عنوان یک روش مؤثر در بهبود کیفیت و افزایش ارزش تغذیه‌ای و عمر ماندگاری شیر در صنعت لبنیات مورد توجه قرار گیرد.
کلیدواژه‌ها
پلاسمای سرد
شیر گوسفندی
فعالیت آنتی‌اکسیدانی
آزمون‌های میکروبی

موضوعات

عنوان مقاله English

Studying the effect of cold plasma process on physical, chemical and antioxidant properties of sheep milk

نویسندگان English

Samira Alijanibaei 1
Marzieh Bolandi 2
Rozbeh Abbaszadeh 3
Majid Keyvani Bostanabad 4
1 Ph.D. student of food science and technology, Department of Food Science and Technology, Damghan Branch, Islamic Azad University Damghan, Iran
2 Associate Professor, Department of Food Science and Technology, , Damghan Branch, Islamic Azad University Damghan, Iran
3 Assistant Professor, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
4 Graduate of the Food Industry Department of Food Science and Technology, , Damghan Branch, Islamic Azad University Damghan, Iran
چکیده English

This research investigated the impact of cold plasma treatment on the characteristics of raw sheep's milk. In this study, the effect of cold plasma was considered at three voltage levels (0.5, 0.7, and 0.9 kV) and three treatment times (3, 5, and 7 minutes). The physicochemical properties of raw sheep's milk, including pH, antioxidant activity (DPPH radical scavenging activity), color indices (L, a, b), microbiological tests (total bacterial count), protein, and fat, were examined. Analysis of variance (ANOVA) showed that both voltage and treatment time significantly affected pH, with an average increase to 6.82 as voltage and time increased. Antioxidant activity was also influenced, increasing to 21.03% with increasing voltage and time. Color indices changed significantly. The lightness index (L) reached 74.58 due to voltage and treatment time, while the redness index (a) and yellowness index (b) changed to 2.15 and 10.94, respectively. Additionally, in microbiological tests, the total bacterial count decreased significantly, indicating a significant improvement in milk safety. Finally, the examination of protein and fat levels showed that with increasing voltage and treatment time, protein levels reached 3.86 g/100 mL and fat levels reached 4.53 g/100 mL. These results indicate that the use of cold plasma can be considered as an effective method for improving the quality and increasing the nutritional value of milk in the dairy industry.

کلیدواژه‌ها English

cold plasma
Sheep's milk
Antioxidant activity
Microbiological tests
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