مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی شرایط استخراج آنتوسیانین از انگور قرمز با استفاده از روش ریزپوشانی و کاربرد آن در کیک ردولوت

نوع مقاله : مقاله پژوهشی

نویسندگان
1 بزرگراه شهید آیت‌الله سعیدی سه راه شهرک ولیعصر ساختمان مرکزی شهرداری منطقه 18 شهرداری منطقه 18 ساختمان مرکزی
2 استادیار گروه علوم و مهندسی صنایع غذایی، واحد تهران ، دانشگاه آزاداسلامی، تهران، ایران
10.48311/fsct.2026.117769.82985
چکیده
تأثیرکاربرد عصاره ریزپوشانی شده پوست انگور قرمز با صمغ فارسی و موسیلاژ دانه ریحان بر خصوصیات فیزیکو شیمیایی (فنول کل، درصد رادیکال DPPH، میزان آنتوسیانین، ‌وزن سنجی حرارتی و طیف‌سنجی فروسرخ) با هدف بهبود پایداری و به‌کارگیری آن در کیک ردولوت انجام شد. نتایج نشان داد که افزودن عصاره ریز پوشانی شده انگور قرمز به کیک ردولوت منجر به افزایش و حفظ میزان فنل کل و فعالیت آنتی‌اکسیدانی در نمونه کیک ردولوت شد. همچنین عصاره ریز پوشانی شده موجب افزایش پایداری ترکیبات فنولی و آنتی‌اکسیدانی در عصاره ریز پوشانی شده نسبت به عصاره آزاد شد. نتایج به‌دست‌آمده بیانگر آن بود که میزان فنل کل و درصد رادیکال DPPH عصاره تحت تأثیر ریز پوشانی تغییرات معنی‌داری داشتند (05/0≥P). به‌طوری‌که با افزودن 6 درصد عصاره ریز پوشانی شده به کیک ردولوت میزان ترکیبات فنل کل و درصد رادیکال DPPH نسبت به عصاره آزاد افزایش ‌یافته و تا روز هفتم نگهداری، مقدار بیشتری از ترکیبات فنل کل و درصد رادیکال DPPH در کیک ردولوت نسبت به عصاره آزاد مشاهده شد. همچنین نمونه‌های ریز پوشانی شده با نسبت 2:1 (2 درصد صمغ زدو، 1 درصد موسیلاژ ریحان) به میزان قابل‌توجهی موجب افزایش پایداری عصاره انگور قرمز و همچنین موجب افزایش راندمان در آزمایشات مربوط به پایداری در برابر تغییرات pH، تأثیر رطوبت محیط و همچنین رفتار در حلالیت نسبت به نمونه شاهد عملکرد بهتری نشان دادند. در این تحقیق ، نمونه شماره ۴ که حاوی (2 درصد صمغ زدو ، 1 درصد موسیلاژ دانه ریحان) بود به ‌عنوان تیمار برتر معرفی گردید.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Investigation of anthocyanin extraction conditions from red grapes using microencapsulation method and its application in Red Velvet cake

نویسندگان English

Nasrin Amjadian 1
shima moazzezi 2
Alireza Faraji 2
1 بزرگراه شهید آیت‌الله سعیدی سه راه شهرک ولیعصر ساختمان مرکزی شهرداری منطقه 18 شهرداری منطقه 18 ساختمان مرکزی
2 Assistant Professor, Department of Food Science and Engineering, Tehran Branch, Islamic Azad University, Tehran, Iran
چکیده English

The effect of applying microencapsulated red grape peel extract with Persian gum and basil seed mucilage on the physicochemical properties (total phenolic content,DPPH radical scavenging activity, anthocyanin content, thermogravimetric analysis, and Fourier-transform infrared spectroscopy) was investigated with the aim of improving its stability and using it in red velvet cake. The results showed that the addition of microencapsulated red grape peel extract to red velvet cake led to an increase and maintenance of total phenolic content and antioxidant activity in the red velvet cake samples. The obtained results indicated that total phenolic content and DPPH radical scavenging percentage of the extract were significantly affected by microencapsulation (P≤0/05). By adding 6% microencapsulated extract to red velvet cake, the total phenolic compounds and DPPH radical scavenging percentage increased compared to the free extract, and up to the seventh day of storage, higher amounts of total phenolic compounds and DPPH radical scavenging percentage were observed in the red velvet cake containing microencapsulated extract than in the cake with free extract In addition, the microencapsulated samples with a ratio of 2:1 (2% Persian gum and 1% basil seed mucilage) significantly enhanced the stability of the red grape peel extract and showed higher efficiency in the stability tests against pH changes, environmental moisture, and solubility behavior compared to the control sample. In this study, sample No. 4, containing 2% Persian gum and 1% basil seed mucilage, was introduced as the superior treatment.

کلیدواژه‌ها English

Anthocyanin
red grape pomace
micro-coating
Persian gum
basil seed mucilage
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