تولید ژله خوراکی فراسودمند از پکتین کلاهک کدو حلوایی استخراج شده به روش ماکروویو

نویسندگان
Sedigheh Yazdanpanah 1
زینب شهامت پور 2
1 دانشیارگروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
2 دانش آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
10.22034/FSCT.22.165.180
چکیده
پکتینیک پلی­ساکارید است و به دلیل ویژگی­های تکنولوژیکی و درمانی منحصر به فرد این ماده در صنایع غذایی و دارویی بسیار پر کاربرد می­باشد. در این مطالعه تولید ژله خوراکی از پکتین کلاهک کدو حلوایی بررسی شد. استخراج پکتین از کلاهک کدو حلوایی با استفاده از ماکروویو در دو دمای 40 و 50 درجه سانتی­گراد، زمان های 10، 15، 20 و 30 دقیقه، pH 5/1 و 2 و نسبت نمونه به حلال 20 و 30 درصد وزنی/حجمی انجام شد. سپس آزمایشات بعدی بر روی تیمارهای منتخب (یک تیمار برای دمای 40 درجه سانتی­گراد و یک تیمار برای دمای50 درجه سانتی­گراد) که راندمان بالاتری داشتند، انجام شد. ژله خوراکی بر پایه آب سیب از تیمار­های منتخب تولید شد. طبق درجه استریفیکاسیون بدست­آمده برای نمونه­ها، پکتین کدو حلوایی از دسته کم­استر می­­باشد. بالاترین پایداری امولسیون مربوط به پکتین استخراجی در دمای 40 درجه سانتی­گراد تعیین گردید. بررسی طیف FTIR نشان داد، پکتین­های استخراجی حضور غلظت بالای زنجیره­های گالاکتورونیک اسید و گروه­های کربوکسیل را تأیید می­کند. اثر سطوح مختلف پکتین کدو حلوایی (0 ، 10 ، 20 گرم)، بر ویژگی­های شیمیایی، بافتی و آنتی­اکسیدانی ژله خوراکی بر پایه آب سیب مورد بررسی قرار گرفت. خصوصیات شیمیایی تیمارهای حاوی پکتین کدو حلوایی بیشتر از تیمار شاهد تعیین گردید. دو ویژگی چسبندگی و الاستیسیته به طور معنی­داری کاهش یافت. ویژگی­های بافتی سفتی، پیوستگی، حالت صمغی و آدامسی با افزایش مقدار پکتین کدو حلوایی افزایش داشت. پکتین کدو حلوایی از اثر آنتی­اکسیدانی بالایی نسبت به تیمار شاهد برخوردار است.خصوصیت آنتی­رادیکالی در تیمار حاوی 20 گرم پکتین کدو حلوایی بالاترین مقدار و معادل BHT تعیین گردید. نتایج نشان داد که کدو حلوایی دارای خاصیّت آنتی­اکسیدانی قوی، قابل استفاده و ایمن­تر از آنتی­اکسیدان­های سنتزی در صنعت غذا و دارو در جهت حفظ سلامت انسان می­باشد.
کلیدواژه‌ها
کدو حلوایی
پکتین
ماکروویو
درجه استریفیکاسیون

موضوعات

عنوان مقاله English

Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method

نویسندگان English

Sedigheh Yazdanpanah 1
zynab shahamatpour 2
1 Associate Professor, Department of Food Science and Industry, Kazerun Branch, Islamic Azad University, Kazerun, Iran
2 Graduated from Master's Degree in Food Industry Science and Engineering, Kazerun Branch, Islamic Azad University, Kazerun, Iran
چکیده English

Pectinic is a polysaccharide and is widely used in the food and pharmaceutical industries due to its unique technological and therapeutic properties. In this study, the production of edible jelly from pumpkin pectin was investigated. Pectin extraction from pumpkin head using microwave at two temperatures of 40 and 50 degrees Celsius, times of 10, 15, 20 and 30 minutes, pH 1.5 and 2 and sample to solvent ratio of 20 and 30% by weight/volume done Then, the next tests were performed on selected treatments (one treatment for 40°C temperature and one treatment for 50°C temperature) which had higher efficiency. Edible jelly based on apple juice was produced from selected treatments. According to the degree of esterification obtained for the samples, pumpkin pectin belongs to the low-ester category. The highest stability of the emulsion related to extracted pectin was determined at 40°C. Examination of the FTIR spectrum showed that the extracted pectins confirm the presence of high concentration of galacturonic acid chains and carboxyl groups. The effect of different levels of pumpkin pectin (0, 10, 20 grams) on the chemical, textural and antioxidant properties of edible jelly based on apple juice was investigated. The chemical properties of treatments containing pumpkin pectin were determined more than the control treatment. The two characteristics of adhesion and elasticity were significantly reduced. The textural characteristics of firmness, cohesion, gummy and gummy state increased with increasing amount of pumpkin pectin. Pumpkin pectin has a high antioxidant effect compared to the control treatment. The anti-radical property was determined to be the highest amount and equal to BHT in the treatment containing 20 grams of pumpkin pectin. The results showed that pumpkin has a strong antioxidant property, usable and safer than synthetic antioxidants in the food and drug industry in order to maintain human health.

کلیدواژه‌ها English

Pumpkin
Pectin
Microwave
Degree of esterification
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