مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی اثر عصاره های آبی و اتانولی برگ مورینگا اولیفرا بر ویژگی‌های میکروبی، شیمیایی و حسی دوغ گرمادیده بدون گاز

نوع مقاله : پژوهشی اصیل

نویسندگان
1 دانش آموخته مقطع کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، شهرقدس، ایران
2 دانشیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، شهرقدس، ایران
3 استادیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، شهرقدس، ایران
10.48311/fsct.2026.84036.0
چکیده
این مطالعه با هدف بررسی تاثیر افزودن دو عصاره اتانولی و آبی مورینگا اولیفرا به طور جداگانه در غلظت های مختلف (0/2، 0/4 و 0/8 درصد) بر ویژگی‌های فیزیکوشیمیایی (pH، اسیدیته، میزان دو فاز شدن و ویسکوزیته)، آنتی­اکسیدانی (محتوای فنل کل و فعالیت مهار رادیکال DPPH)، میکروبی (شمارش کلی میکروبی، کپک و مخمر، استافیلوکوکوس اورئوس، اشریشیا کلی و کلی فرم) و حسی (رنگ، طعم، بو، بافت و پذیرش کلی) دوغ در طی مدت 42 روز نگهداری در یخچال مورد ارزیابی قرار گرفت. نتایج نشان داد عصاره مورینگا، به‌ویژه در غلظت‌های بالاتر، موجب افزایش معنی‌دار pH، ویسکوزیته، محتوای فنل کل و فعالیت آنتی‌اکسیدانی در تیمارهای دوغ نسبت به شاهد شدند و میزان اسیدیته، دو فاز شدن، شمارش کلی میکروبی و شمارش کپک و مخمر را کاهش دادند .(p<0.05) همچنین با افزایش زمان نگهداری، میزان pH، ویسکوزیته و خاصیت آنتی‌اکسیدانی کاهش یافت، در حالی که اسیدیته، دو فاز شدن و بار میکروبی افزایش پیدا کرد .(p<0.05) شمارش کلی‌فرم، اشریشیا کلی و استافیلوکوکوس اورئوس تا روز 42 در تمامی نمونه‌ها منفی بود. ویژگی‌های حسی به‌جز رنگ، تحت تأثیر غلظت عصاره و زمان نگهداری قرار گرفتند؛ به‌طوری که افزایش غلظت عصاره منجر به بهبود طعم، بو، بافت و پذیرش کلی شد، اما رنگ تغییر معنی‌داری نداشت. در مقایسه دو عصاره مورد بررسی، تیمارهای دوغ حاوی عصاره اتانولی عملکرد بهتری در بهبود ویژگی‌های فیزیکوشیمیایی و میکروبی نسبت به عصاره آبی داشتند، اما تفاوت معنی‌داری در ویژگی‌های حسی مشاهده نشد .(p>0.05) در نهایت می‎توان استفاده از عصاره‌های مورینگا اولیفرا را به‌عنوان یک نگهدارنده طبیعی برای بهبود ماندگاری دوغ توصیه نمود و تیمارهای حاوی 0/8 درصد عصاره آبی یا اتانولی مورینگا به‌عنوان تیمارهای برتر معرفی می‌شوند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluating the effect of aqueous and ethanolic extracts of Moringa oleifera leaves on the microbial, chemical, and sensory properties of heat-treated non-carbonated doogh

نویسندگان English

Samaneh Mohseni 1
Mohammadreza Khani 2
Shadi Mehdikhani 3
1 MSc graduate, Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran
2 Associate Professor, Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran
3 Assistant Professor, Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran
چکیده English

This study was aimed to investigate the effect of adding aqueous and ethanolic extracts of Moringa oleifera separately at different concentrations (0.2, 0.4, and 0.8%) on the physicochemical (pH, acidity, syneresis, and viscosity), antioxidant (total phenolic content and DPPH radical scavenging activity), microbial (total microbial count, mold and yeast count, coliforms, Staphylococcus aureus, and Escherichia coli), and sensory (color, taste, smell, texture, and overall acceptance) characteristics of doogh during 42 days of refrigerated storage. The results showed that Moringa extracts, especially at higher concentrations, caused a significant increase in pH, viscosity, total phenolic content, and antioxidant properties of the doogh treatments compared to control sample, and decreased acidity, syneresis, total microbial count and mold and yeast count (p<0.05). Moreover, with increasing the storage time, pH, viscosity, and antioxidant properties decreased, while acidity, syneresis, and microbial load increased (p<0.05). Also, coliforms, Escherichia coli, and Staphylococcus aureus were negative in all the samples by day 42. Sensory characteristics, except for color, were affected by extract concentration and storage time; In such a way that increasing the concentration of the extracts led to the improvement of taste, smell, texture, and overall acceptance, but the color did not change significantly. In comparison of the two extracts studied, doogh treatments containing ethanolic extract revealed better results in improving physicochemical and microbial properties than aqueous extract, but no significant difference was observed in sensory properties (p>0.05). Finally, the use of Moringa oleifera extracts can be recommended as a natural preservative to extend the shelf life of doogh, and treatments containing 0.8% aqueous or ethanolic extract of Moringa are considered as superior treatments.
 

کلیدواژه‌ها English

Moringa oleifera leaves
Ethanolic extract
Aqueous extract
Heat-treated doogh
Shelf-life
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