مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

ارزیابی ویژگیهای فیزیکو شیمیایی و میکروبی شکرپنیر غنی سازی شده با فیکوسیانین

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه علوم و مهندسی صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی
2 دانشیار گروه علوم و صنایع غذایی. دانشگاه آزاد اسلامی واحد سبزوار
3 گروه مهندسی شیمی، دانشکده فنی و مهندسی، دانشگاه بجنورد
4 گروه زراعت و اصلاح نباتات، واحد سبزوار، دانشگاه آزاد اسلامی
10.48311/fsct.2026.84012.0
چکیده
افزایش نگرش مصرف‌کنندگان به استفاده از رنگ‌های طبیعی به‌جای رنگ‌های سنتزی، موجب گسترش کاربرد ریزجلبک اسپیرولینا به‌عنوان منبع پروتئین و رنگ‌دانه فیکوسیانین در صنایع غذایی و بهداشتی شده است. در این پژوهش، اسپیرولینا در محیط کشت رودیک تحت دمای ℃ 2±28 ، pH حدود 8 و نور سفید با شدت 6000 لوکس کشت شد و پس از 14 روز، رنگ‌دانه فیکوسیانین به روش ذوب ـ انجماد استخراج گردید. فیکوسیانین در غلظت‌های 0، 5/0، 1 و 5/1 درصد به شکرپنیر افزوده شد و تغییرات فیزیکوشیمیایی و میکروبی نمونه‌ها طی دوره نگهداری 0، 10، 20 و 30 روز مورد ارزیابی قرار گرفت. نتایج نشان داد با افزایش غلظت فیکوسیانین، فعالیت آنتی‌اکسیدانی، خاکستر و ترکیبات فنلی روند افزایشی و میزان رطوبت و فعالیت آبی روند کاهشی داشت. نمونه حاوی5/0 درصد فیکوسیانین بالاترین امتیاز پذیرش حسی را کسب کرد و در هیچ‌یک از نمونه‌ها رشد میکروبی مشاهده نشد. این نتایج نشان می‌دهد فیکوسیانین می‌تواند به‌عنوان یک رنگ‌دانه طبیعی با خواص عملکردی مطلوب در تولید شکرپنیر مورد استفاده قرار گیرد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Evaluation of physicochemical and microbial properties of phycocyanin-enriched sugar candy

نویسندگان English

Maryam Azmoon 1
Amir Hossein Elhamirad 2
Hossein Delavari Amrei 3
Mohammad Armin 4
1 Master's Degree in Food Science and Engineering, Sabzevar Branch, Islamic Azad University
2 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University
3 Department of Chemical Engineering, University of Bojnord
4 Department of Agronomy, Sabzevar Branch, Islamic Azad University
چکیده English

Growing consumer preference for natural over synthetic colorants has promoted the use of Spirulina, a rich source of protein and the pigment phycocyanin, in the food and health industries. In this study, Spirulina was cultivated in Roulik culture medium at 28 ± 2 °C and pH ~8 under white light with an intensity of 6000 lux. After 14 days, phycocyanin was extracted using the freeze–thaw method. Phycocyanin was incorporated into sugar candy at concentrations of 0, 0.5, 1, and 1.5%, and the physicochemical and microbial properties of the samples were evaluated during storage periods of 0, 10, 20, and 30 days. Results showed that increasing phycocyanin concentration enhanced antioxidant activity, ash content, and phenolic compounds, while reducing moisture content and water activity. The sample containing 0.5% phycocyanin achieved the highest sensory acceptance, and no microbial growth was observed in any of the samples. These findings suggest that phycocyanin can serve as a natural colorant with functional properties in the production of sugar candy.

کلیدواژه‌ها English

Sugar candy
Phycocyanin
Antioxidant
Natural pigment
Spirulina
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