Volume 19, Issue 127 (2022)
FSCT 2022, 19(127): 333-344 |
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mohimani B, safaeian S, Mousavi nadushan R, Rabani M, Tavakolipour H. Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache. FSCT 2022; 19 (127) :333-344
URL: http://fsct.modares.ac.ir/article-7-61967-en.html
URL: http://fsct.modares.ac.ir/article-7-61967-en.html
Banafsheh Mohimani1 
, Shilla Safaeian 2, Rezvan Mousavi nadushan3 , Mohammad Rabani3 , Hamid Tavakolipour4
, Shilla Safaeian 2, Rezvan Mousavi nadushan3 , Mohammad Rabani3 , Hamid Tavakolipour4
1- Ph.D Student, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran.
2- Associate Professor, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran. ,safaeian.shilla1400@gmail.com
3- Associate Professor, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran.
4- Associate Professor, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2- Associate Professor, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran. ,
3- Associate Professor, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran.
4- Associate Professor, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Abstract: (1483 Views)
Today, with the rise of awareness and changing attitudes, the demand for healthy foods has increased. The effective compounds of black seed with its antioxidant and antimicrobial properties are of interest to many researchers. The aim of this study was to benefit from the functional properties of black seed oil in a food model. In the first phase, the peroxide index, color and antimicrobial properties of free and alginate encapsulated black seed oil were investigated. In the second phase, microbial and sensory properties of 4 chocolate ganache samples (preservative free (G or Control), preservative free + inoculated microorganisms (GM), containing 3% free black seed oil + inoculated microorganisms (GOM) And containing 3% of encapsulated black seed oil + inoculated microorganisms (GOM)) were compared. The results of the first phase showed that MIC and MBC of free black seed oil on Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Aspergillus niger and Candida albicans were higher than the encapsulated black seed oil. Also, the highest and lowest antimicrobial effects of black seed oil were observed on Candida albicans and Escherichia coli, respectively. The peroxide index and color of free black seed oil was more than encapsulated black seed oil . Also, the results of the second phase showed that the presence of black seed oil in the chocolate ganache formulation reduced the microbial load of the produced samples. However, the antimicrobial action of free black seed oil on the microbial load of the food model was more than encapsulated black seed oil. Finally, the results of sensory evaluation showed that chocolate ganache containing encapsulated black seed oil had better sensory properties compared to the sample containing free black seed oil.
Article Type: Original Research |
Subject:
Extraction of effective compounds
Received: 2022/06/3 | Accepted: 2022/07/21 | Published: 2022/09/1
Received: 2022/06/3 | Accepted: 2022/07/21 | Published: 2022/09/1
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