مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بهینه سازی تاثیر استفاده از شیره انگور در مقایسه با شربت فروکتوز و سوربیتول در مغزی مربایی و مقایسه خصوصیات فیزیکوشیمیایی آن

نوع مقاله : پژوهشی اصیل

نویسندگان
1 گروه فرآوری و نگهداری انگور، پژوهشکده انگور و کشمش، دانشگاه ملایر، ملایر، ایران
2 دکتری گروه صنایع غذایی، دانشکده علوم و مهندسی صنایع غذایی، دانشکاه بوعلی سینا، همدان، ایران
3 گروه صنایع غذایی، دانشکده علوم و مهندسی صنایع غذایی، دانشکاه بوعلی سینا، همدان، ایران
4 گروه مهندسی علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه بین المللی امام خمینی (ره) قزوین ، قزوین، ایران
5 گروه باغبانی و فضای سبز, دانشکده کشاورزی، دانشگاه ملایر
چکیده
شیره انگور محصول اصلی صنایع فرآوری انگور است که در این تحقیق به عنوان جایگزین طبیعی با عملکرد آنتی اکسیدانی مورد ارزیابی قرار گرفته است. در این پژوهش به بررسی عملکرد شیره انگور در جلوگیری از ایجاد سختی بیشتر در مغزی­های مربایی و از دست دادن خاصیت مالش­پذیری؛ در ناشی از کریستالیزاسیون قندها؛ در مقایسه با شربت­های فروکتوز و سوربیتول پرداخته شد. در این راستا، فرمولاسیون بهینه­ مغزی مربایی با استفاده از طرح سیمپلکس شبکه­ای و درصدهای مختلف شیره­ انگور، شربت فروکتوز و شربت سوربیتول (در سطوح صفر، 37/6، 73/12، 1/19، 47/25 و 2/38 درصد) بر اساس سنجش بافت انجام شد. آزمون نفوذ با استفاده از دستگاه بافت­سنج انجام پذیرفت و تیمار بهینه در روزهای صفر و 30 روز پس از تولید با آزمون­های مختلف مورد بررسی قرار گرفتند. نتایج بررسی نشان داد در روز صفر نشان داد که شیره انگور بطور معنی داری (05/0>p) باعث نرمی بافت مغزی می­شود و 30 روز پس از تولید، تیمار بهینه عملکرد مناسبی از خود نشان داد، به‌طوری که دارای رطوبت 42/13٪، فعالیت آبی 0/38 و بریکس 31/80 بود. نتایج این تحقیق استفاده از 2/38 % شیره انگور را به سبب دارا بودن ترکیبات فنولی (75/62 میلی گرم اسید گالیک بر گرم) و خاصیت آنتی اکسیدانی مهار رادیکال آزاد (54/22 %) جهت تولید مغزی مربایی مناسب ارزیابی می­نماید.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Optimization of the Effect of Grape Syrup on the Fruit Filling in Comparison with Fructose Syrup and Sorbitol Syrup, and Evaluation of Their Physicochemical Properties

نویسندگان English

Farzad Saberi 1
Mostafa karami 2
Azam Shiri 3
Mousa Rasouli 4
Rouhollah Karimi 5
1 Grape Processing and Preservation Department, Research Institute for Grapes and Raisin, Malayer University, Malayer, Iran
2 phd Department of Food Industry, Faculty of Science and Engineering of Food Industry, Bo Ali Sina University, Hamedan, Iran
3 Department of Food Industry, Faculty of Science and Engineering of Food Industry, Bo Ali Sina University, Hamedan, Iran
4 Department of Horticultural Science Engineering, Faculty of Agriculture and Natural Resources, Imam Khomeini International University Qazvin, Qazvin, Iran
5 Department of Horticulture and Green Space, Faculty of Agriculture, Malayer University
چکیده English

Grape syrup is the primary product of grape processing industries which has been evaluated in this study as a natural substitute with antioxidant activity. This study investigates the effect of grape syrup in preventing further hardness in fruit fillings and the loss of spreadability due to sugar crystallization, compared to fructose and sorbitol syrups. In this context, the optimal formulation of fruit filling using a simplex lattice design was tested with various percentages of grape syrup, fructose syrup, and sorbitol syrup (at levels of 0, 6.37%, 12.73%, 19.1%, 25.47%, and 38.2%) based on texture analysis. Penetration testing was conducted using a texture analyzer, and the optimal treatments were evaluated on days 0 and 30 after production using various tests. The results on day 0 indicated that grape syrup significantly (p<0.05) softens the texture of the fruit filling. Thirty days after production, the optimized formulation exhibited favorable performance, with a moisture content of 13.42%, water activity of 0.38, and °Brix of 31.80. The findings suggest that 38.2% grape syrup, due to its phenolic compounds (62.75 mg gallic acid per gram) and antioxidant free radical scavenging activity (22.54%), is suitable for producing fruit fillings.

کلیدواژه‌ها English

Grape syrup
Fructose syrup
Sorbitol syrup
Penetration test
Fruit filling
[1] Akan, L. S. (2018). Original paper production and characteristics of a traditional food: Molasses (Pekmez). Food Science and Nutrition, 2(2), 25-32.
[2] Güçlü, H. l., Yücel, P., & Ocak, S. B. (2023). Optimization of an Adulteration Detection Technique in Grape, Carob, Fig, and Mulberry Molasses (Pekmez) Based on Physicochemical Properties. ACS Food Science & Technology, 3(10), 1768-1776.
[3] Başaran, B., Kanbur, E., Birinci, C., & Aydın, F. (2021). Determination of acrylamide and 5-hydroxymethyl-2-furfural (HMF) levels and related parameters in Turkish pekmez (a traditional fruit product). Journal of food quality and hazards control.
[4] Helvacıoğlu, S., Charehsaz, M., Erdem, O., & Aydın, A. (2021). Assessment of toxic element content of some grape molasses produced by conventional and industrial techniques: insights into human safety. Toxin Reviews, 40(4), 1198-1205.
[5] Bilgicli, N., & Akbulut, M. (2009). Effects of different pekmez (fruit molasses) types on chemical, nutritional content and storage stability of cake. Journal of Food Quality, 32(1), 96-107.
[6] Saberi, F., Karami, M., Shiri, A., Rasouli, M., Karimi, R., & Kieliszek, M. (2024). Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling. Journal of Food Measurement and Characterization, 1-9.
[7] Janna, C., & Svetlana, P. (2013). Influence of different hydrocolloids on physicochemical and heat-stable properties of fruit fillings. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology, 37(2), 59-67.
[8] Agudelo, A., Varela, P., Sanz, T., & Fiszman, S. (2014). Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model. Food Hydrocolloids, 40, 203-213.
[9] Cropotova, J., Tylewicz, U., Rocculi, P., Popel, S., & Dalla Rosa, M. (2017). Thermal properties of fruit fillings as a function of different formulations. Food Structure, 14, 85-94.
[10] Momchilova, M., Zsivanovits, G., Milkova-Tomova, I., Buhalova, D., & Dojkova, P. (2016). Sensory and texture characterisation of plum (Prunus domestica) fruit leather. Bulgarian Chemical Communications, 48, 428-434.
[11] Sinha, A., & Bhargav, A. (2020). Effect of state transition, drying kinetics and moisture content on Young's modulus variation during thermal drying of hygroscopic food materials. Journal of Food Engineering, 279, 109957.
[12] Rosales-Chimal, S., Navarro-Cortez, R. O., Bello-Perez, L. A., Vargas-Torres, A., & Palma-Rodríguez, H. M. (2023). Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions. International Journal of Biological Macromolecules, 227, 83-92.
[13] Ma, Y.-L., Wang, Y., Wu, Z.-F., Mei, J., Zhang, W.-Q., Shang, Y.-F., . . . Wei, Z.-J. (2023). Exploring the effect of in vitro digestion on the phenolics and antioxidant activity of Lycium barbarum fruit extract. Food Bioscience, 51, 102255.
[14] Pradhan, R. C., Naik, S. N., Bhatnagar, N., & Vijay, V. K. (2009). Moisture-dependent physical properties of jatropha fruit. Industrial Crops and Products, 29(2), 341-347.
[15] Awulachew, M. (2021). Fruit jam production. International Journal of Food Science, Nutrition and Dietetics, 10(4), 532-537.
[16] Tatasciore, S., Santarelli, V., Neri, L., González Ortega, R., Faieta, M., Di Mattia, C. D., . . . Pittia, P. (2023). Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties. Antioxidants, 12(2), 442.
[17] Escher, G. B., Marques, M. B., do Carmo, M. A. V., Azevedo, L., Furtado, M. M., Sant'Ana, A. S., . . . Granato, D. (2020). Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation. Food Research International, 128, 108763.
[18] Dudonne, S., Vitrac, X., Coutiere, P., Woillez, M., & Mérillon, J.-M. (2009). Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of agricultural & food chemistry, 57(5), 1768-1774.
[19] Caponio, G. R., Noviello, M., Calabrese, F. M., Gambacorta, G., Giannelli, G., & De Angelis, M. (2022). Effects of grape pomace polyphenols and in vitro gastrointestinal digestion on antimicrobial activity: Recovery of bioactive compounds. Antioxidants, 11(3), 567.
[20] Caponio, G. R., Minervini, F., Tamma, G., Gambacorta, G., & De Angelis, M. (2023). Promising application of grape pomace and its agri-food valorization: source of bioactive molecules with beneficial effects. Sustainability, 15(11), 9075.
[21] Leyva-Porras, C., Román-Aguirre, M., Cruz-Alcantar, P., Pérez-Urizar, J. T., & Saavedra-Leos, M. Z. (2021). Application of antioxidants as an alternative improving of shelf life in foods. Polysaccharides, 2(3), 594-607.
[22] Banerjee, A., & Dhar, P. (2019). Amalgamation of polyphenols and probiotics induce health promotion. Critical reviews in food science and nutrition, 59(18), 2903-2926.
[23] Cropotova, J., Tylewicz, U., Dellarosa, N., Laghi, L., Romani, S., & Dalla Rosa, M. (2016). Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings. Food Chemistry, 195, 71-78.
[24] Kumar, S., Konwar, J., Purkayastha, M. D., Kalita, S., Mukherjee, A., & Dutta, J. (2023). Current progress in valorization of food processing waste and by-products for pectin extraction. International Journal of Biological Macromolecules, 239, 124332. 
[25] Carcelli, A., Albertini, A., Vittadini, E., & Carini, E. (2022). A fibre syrup for the sugar reduction in fruit filling for bakery application. International Journal of Gastronomy and Food Science, 28, 100545. 
[26] Ubbink, J., & Dupas-Langlet, M. (2020). Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength. Food Research International, 138, 109801
[27] Ahmed, J., Ramaswamy, H. S., & Pandey, P. K. (2006). Dynamic rheological and thermal characteristics of caramels. LWT - Food Science and Technology, 39(3), 216-224.