تاثیر تیمار فراصوت برروی رنگ، محتوی فنلی، فلاونوئیدها و پروفایل قند آب لیمو ترش جهرمی
محورهای موضوعی : میکروبیولوژی مواد غذایی
زهرا علائی روزبهانی
1
(پژوهشگاه استاندارد، پژوهشکده صنایع غذایی و فراورده های کشاورزی، گروه پژوهشی مواد غذایی، کرج، ایران)
کلید واژه: آب لیموترش, پاستوریزاسیون, پروفایل قندها, فراصوت, فعالیت آنتی اکسیدانی,
چکیده مقاله :
مقدمه: با افزایش دانش مصرف کنندگان در خصوص بحث سلامت و تغذیه، مصرف کنندگان در کنار افزایش ماندگاری فراورده های غذایی خواهان حفظ کیفیت اولیه محصول فراوری شده می باشند. برای رسیدن به این هدف محققان به دنبال فرآیندهای غیر حرارتی هستند یکی از این فرآیندهای غیر حرارتی نو ظهور، تیمار فراصوت است. مواد و روش ها: تاثیر فرآیند حرارتی و تیمار فراصوت برروی ویژگی های فیزیکی و شیمیایی (بریکس، pH، اسیدیته، عدد ابری شدن و هدایت الکتریکی)، شاخص های رنگی، ترکیبات آنتی اکسیدانی وفعالیت آنتی اکسیدانی، پروفایل قندها، شاخص قهوه ای شدن و مقدار هیدورکسی متیل فورفورال آب لیموترش جهرمی مورد بررسی قرار گرفت. یافته ها: نتایج نشان داد که پاستوریزاسیون معمولی و تیمار فراصوت تاثیر معنی داری برروی اسیدیته، pH، بریکس، قندها و مقدار هیدروکسی متیل فورفورال ندارد. فرآیند حرارتی باعث کاهش قابل ملاحظه ای در میزان ترکیبات آنتی اکسیدانی وفعالیت آنتی اکسیدانی شد. در حالی که در آب لیموترش با تیمار فراصوت به مدت 90 دقیقه بیشترین مقدار ترکیبات آنتی اکسیدان در مقایسه با سایر تیمارها مشاهده شد. همچنین تفاوت معنی داری در مورد شاخص های رنگی بین تیمارفراصوت و فرایند حرارتی وجود نداشت. نتیجه گیری: فرآیند پاستوریزاسیون معمول منجر به کاهش کیفیت در آب میوه گردید. در صورتی که تیمار فراصوت به مدت 90 دقیقه باعث افزایش قابل ملاحظه ای در مقدار عدد ابری شدن، ترکیبات آنتی اکسیدانی و فعالیت آنتی اکسیدانی این آب میوه شد. بنابراین تیمار فراصوت می تواند به دلیل برتری در حفظ و نگهداری ترکیبات مغذی جایگزین خوبی برای روش پاستوریزاسیون معمول باشد.
Introduction: Concerning the increase of consumers' knowledge about health and nutrition, consumers, along with increasing the shelf life of food products, want to maintain the original quality of the processed product. Sonication might be recognized as a potential technique to improve improvement in the quality of fruit juices. Materials and Methods: The influence of thermal treatment and sonication on Physicochemical properties (°Brix, pH, electrical conductivity, cloud value and acidity), colour values, antioxidant compounds and activity (total phenolics, ascorbic acid, flavonoids, free radical scavenging activity), sugar profile, browning index and 5-hydroxymethylfurfural content were investigated. Results: The results indicated that conventional pasteurization and sonication treatment did not show any significant changes in pH, acidity value, Brix, sugar and 5-HMF contents of juice, and however, a rise in cloud value and electrical conductivity and browning index were observed under all processing conditions. The thermal treatment caused the decrement in the bioactive compounds and antioxidants activity whereas sonication treatment for 90 min increased the maximum activity of bioactive compounds and antioxidants as compared to other treatment conditions and control. Some differences in all the colour values were also observed. Conclusion: thermal treatment causes decline in quality parameters of lime juice, whereas the significant increment in bioactive compounds and antioxidant activity was observed in juice samples after being exposed to sonication treatment. Therefore, ultrasound treatment might be considered as a good alternative to the thermal treatment in beverage industry.
Aadil, R. M., Zeng, X. A., Han, Z. & Sun, D. W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141(3), 3201-3206.
Abid, M., Jabbar, S., Hu, B., Hashim, M. M., Wu, T., Lei, S. & Zeng, X. (2014). Thermosonication as a potential quality enhancement technique of apple juice. Ultrasonics Sonochemistry, 21(3), 984-990.
Aghajanzadeh, S., Kashaninejad, M. & Ziaiifar, A. M. (2016). Effect of infrared heating on degradation kinetics of key lime juice physicochemical properties. Innovative Food Science & Emerging Technologies, 38, 139-148.
Anon. (2007). Fruit juices – Test methods. Institute of standard and industrial research of Iran. No 2685 [In Persian].
Anon. (2008). Foodstuffs – Determination of vitamin C by HPLC. Institute of standard and industrial research of Iran. No 11243 [In Persian].
Anon. (2014). Lime/Lemon Juice-Specifications and test methods. Institute of standard and industrial research of Iran. No 117 [In Persian].
Anon. (2016). Juice and its products -Determination of Hesperidin by high performance liquid chromatography -Test method. Institute of standard and industrial research of Iran. No 20804 [In Persian].
Anon. (2016). J Fruit juices and vegetable juices - Determination of glucose, fructose and sucrose by high performance liquid chromatography -Test method. No 20803 [In Persian].
Apak, R. A., Özyürek, M., Güçlü, K. & Çapanoğlu, E. (2016). Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. Journal of Agricultural and Food Chemistry, 64(5), 997-1027.
Bhat, R. & Goh, K. M. (2017). Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chemistry, 215, 470-476.
Bhat, R., Kamaruddin, N. S. B. C., Min-Tze, L. & Karim, A. A. (2011). Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry, 18(6), 1295-1300.
Brasili, E., Chaves, D. F. S., Xavier, A. A. O., Mercadante, A. Z., Hassimotto, N. M. & Lajolo, F. M. (2017). Effect of pasteurization on flavonoids and carotenoids in Citrus sinensis (L.) Osbeck cv.‘Cara Cara’and ‘Bahia’juices. Journal of Agricultural and Food Chemistry, 65(7), 1371-1377.
Chen, Y., Yu, L. J. & Rupasinghe, H. V. (2013). Effect of thermal and non‐thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: A mini‐review. Journal of the Science of Food and Agriculture, 93(5), 981-986.
Cheng, L. H., Soh, C. Y., Liew, S. C., & Teh, F. F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104(4), 1396-1401.
del Socorro Cruz-Cansino, N., Ramírez-Moreno, E., León-Rivera, J. E., Delgado-Olivares, L., Alanís-García, E., Ariza-Ortega, J. A. & Jaramillo-Bustos, D. P. (2015). Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment. Ultrasonics Sonochemistry, 27, 277-286.
Hu, J., Ge, S., Huang, C., Cheung, P. C., Lin, L., Zhang, Y. & Huang, X. (2018). Tenderization effect of whelk meat using ultrasonic treatment. Food science & nutrition, 6(7), 1848-1857.
Kelebek, H., Canbas, A. & Selli, S. (2008). Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey. Food Chemistry, 107(4), 1710-1716.
Khouloud, A., Abedelmalek, S., Chtourou, H. & Souissi, N. (2018). The effect of Opuntia ficus‐indica juice supplementation on oxidative stress, cardiovascular parameters, and biochemical markers following yo‐yo Intermittent recovery test. Food Science & Nutrition, 6(2), 259-268.
Liao, H., Zhu, W., Zhong, K. & Liu, Y. (2020). Evaluation of colour stability of clear red pitaya juice treated by thermosonication. LWT-Food Science and Technology, 121, 108997.
Lorente, J., Vegara, S., Martí, N., Ibarz, A., Coll, L., Hernández, J. & Saura, D. (2014). Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices. Food Chemistry, 162, 186-191.
Marı́n, F. R., Martinez, M., Uribesalgo, T., Castillo, S. & Frutos, M. J. (2002). Changes in nutraceutical composition of lemon juices according to different industrial extraction systems. Food Chemistry, 78(3), 319-324. d
Mohideen, F. W., Solval, K. M., Li, J., Zhang, J., Chouljenko, A., Chotiko, A. & Sathivel, S. (2015). Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT-Food Science and Technology, 60(1), 563-570.
Movahednejad, M. H. & Khoshtaghaza, M. H. (2011). Evaluation of some physical properties of jahromi lime. Food Science and Technology, 8(33), 61-68[In Persian].
Nadeem, M., Ubaid, N., Qureshi, T. M., Munir, M. & Mehmood, A. (2018). Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. Ultrasonics Sonochemistry, 45, 1-6.
Nguyen, C. L. & Nguyen, H. V. (2018). Ultrasonic Effects on the Quality of Mulberry Juice. Beverages, 4(3), 56.
Ordóñez-Santos, L. E., Martínez-Girón, J. & Arias-Jaramillo, M. E. (2017). Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice. Food Chemistry, 233, 96-100.
Sattar, S., Imran, M., Mushtaq, Z., Ahmad, M. H., Holmes, M., Maycock, J. & Muhammad, N. (2019). Functional quality of optimized peach‐based beverage developed by application of ultrasonic processing. Food science & nutrition, 7(11), 3692-3699.
Simsek, A., Poyrazoglu, E. S., Karacan, S. & Velioglu, Y. S. (2007). Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates. Food Chemistry, 101(3), 987-994.
Stanic-Vucinic, D., Prodic, I., Apostolovic, D., Nikolic, M. & Cirkovic Velickovic, T. (2013). Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions. Food Chemistry, 138(1), 590-599.
Tembo, D. T., Holmes, M. J. & Marshall, L. J. (2017). Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi. Journal of Food Composition and Analysis, 58, 40-51.
Tiwari, B., Muthukumarappan, K., O’Donnell, C. & Cullen, P. (2008). Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agricultural and Food Chemistry, 56(7), 2423-2428. Tiwari, B., O’Donnell, C. & Cullen, P. (2009). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93(2), 166-171.
Tiwari, B., OʼDonnell, C., Patras, A. & Cullen, P. (2008). Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. Journal of Agricultural and Food Chemistry, 56(21), 10071-10077.
Tiwari, B. K., Muthukumarappan, K., O'Donnell, C. P. & Cullen, P. J. (2008). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT - Food Science and Technology, 41(10), 1876-1883.
Zou, Y. & Hou, X. (2017a). Sonication enhances quality and antioxidant activity of blueberry juice. Food Science and Technology, 37, 599-603.
Zou, Y. & Hou, X. (2017b). Sonication enhances quality and antioxidant activity of blueberry juice. Food Science and Technology, 37(4), 599-603.
Zou, Y. & Jiang, A. (2016). Effect of ultrasound treatment on quality and microbial load of carrot juice. Food Science and Technology, 36(1), 111-115.
Aadil, R. M., Zeng, X. A., Han, Z. & Sun, D. W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141(3), 3201-3206.
Abid, M., Jabbar, S., Hu, B., Hashim, M. M., Wu, T., Lei, S. & Zeng, X. (2014). Thermosonication as a potential quality enhancement technique of apple juice. Ultrasonics Sonochemistry, 21(3), 984-990.
Aghajanzadeh, S., Kashaninejad, M. & Ziaiifar, A. M. (2016). Effect of infrared heating on degradation kinetics of key lime juice physicochemical properties. Innovative Food Science & Emerging Technologies, 38, 139-148.
Anon. (2007). Fruit juices – Test methods. Institute of standard and industrial research of Iran. No 2685 [In Persian].
Anon. (2008). Foodstuffs – Determination of vitamin C by HPLC. Institute of standard and industrial research of Iran. No 11243 [In Persian].
Anon. (2014). Lime/Lemon Juice-Specifications and test methods. Institute of standard and industrial research of Iran. No 117 [In Persian].
Anon. (2016). Juice and its products -Determination of Hesperidin by high performance liquid chromatography -Test method. Institute of standard and industrial research of Iran. No 20804 [In Persian].
Anon. (2016). J Fruit juices and vegetable juices - Determination of glucose, fructose and sucrose by high performance liquid chromatography -Test method. No 20803 [In Persian].
Apak, R. A., Özyürek, M., Güçlü, K. & Çapanoğlu, E. (2016). Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. Journal of Agricultural and Food Chemistry, 64(5), 997-1027.
Bhat, R. & Goh, K. M. (2017). Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chemistry, 215, 470-476.
Bhat, R., Kamaruddin, N. S. B. C., Min-Tze, L. & Karim, A. A. (2011). Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry, 18(6), 1295-1300.
Brasili, E., Chaves, D. F. S., Xavier, A. A. O., Mercadante, A. Z., Hassimotto, N. M. & Lajolo, F. M. (2017). Effect of pasteurization on flavonoids and carotenoids in Citrus sinensis (L.) Osbeck cv.‘Cara Cara’and ‘Bahia’juices. Journal of Agricultural and Food Chemistry, 65(7), 1371-1377.
Chen, Y., Yu, L. J. & Rupasinghe, H. V. (2013). Effect of thermal and non‐thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: A mini‐review. Journal of the Science of Food and Agriculture, 93(5), 981-986.
Cheng, L. H., Soh, C. Y., Liew, S. C., & Teh, F. F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104(4), 1396-1401.
del Socorro Cruz-Cansino, N., Ramírez-Moreno, E., León-Rivera, J. E., Delgado-Olivares, L., Alanís-García, E., Ariza-Ortega, J. A. & Jaramillo-Bustos, D. P. (2015). Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment. Ultrasonics Sonochemistry, 27, 277-286.
Hu, J., Ge, S., Huang, C., Cheung, P. C., Lin, L., Zhang, Y. & Huang, X. (2018). Tenderization effect of whelk meat using ultrasonic treatment. Food science & nutrition, 6(7), 1848-1857.
Kelebek, H., Canbas, A. & Selli, S. (2008). Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey. Food Chemistry, 107(4), 1710-1716.
Khouloud, A., Abedelmalek, S., Chtourou, H. & Souissi, N. (2018). The effect of Opuntia ficus‐indica juice supplementation on oxidative stress, cardiovascular parameters, and biochemical markers following yo‐yo Intermittent recovery test. Food Science & Nutrition, 6(2), 259-268.
Liao, H., Zhu, W., Zhong, K. & Liu, Y. (2020). Evaluation of colour stability of clear red pitaya juice treated by thermosonication. LWT-Food Science and Technology, 121, 108997.
Lorente, J., Vegara, S., Martí, N., Ibarz, A., Coll, L., Hernández, J. & Saura, D. (2014). Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices. Food Chemistry, 162, 186-191.
Marı́n, F. R., Martinez, M., Uribesalgo, T., Castillo, S. & Frutos, M. J. (2002). Changes in nutraceutical composition of lemon juices according to different industrial extraction systems. Food Chemistry, 78(3), 319-324. d
Mohideen, F. W., Solval, K. M., Li, J., Zhang, J., Chouljenko, A., Chotiko, A. & Sathivel, S. (2015). Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT-Food Science and Technology, 60(1), 563-570.
Movahednejad, M. H. & Khoshtaghaza, M. H. (2011). Evaluation of some physical properties of jahromi lime. Food Science and Technology, 8(33), 61-68[In Persian].
Nadeem, M., Ubaid, N., Qureshi, T. M., Munir, M. & Mehmood, A. (2018). Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. Ultrasonics Sonochemistry, 45, 1-6.
Nguyen, C. L. & Nguyen, H. V. (2018). Ultrasonic Effects on the Quality of Mulberry Juice. Beverages, 4(3), 56.
Ordóñez-Santos, L. E., Martínez-Girón, J. & Arias-Jaramillo, M. E. (2017). Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice. Food Chemistry, 233, 96-100.
Sattar, S., Imran, M., Mushtaq, Z., Ahmad, M. H., Holmes, M., Maycock, J. & Muhammad, N. (2019). Functional quality of optimized peach‐based beverage developed by application of ultrasonic processing. Food science & nutrition, 7(11), 3692-3699.
Simsek, A., Poyrazoglu, E. S., Karacan, S. & Velioglu, Y. S. (2007). Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates. Food Chemistry, 101(3), 987-994.
Stanic-Vucinic, D., Prodic, I., Apostolovic, D., Nikolic, M. & Cirkovic Velickovic, T. (2013). Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions. Food Chemistry, 138(1), 590-599.
Tembo, D. T., Holmes, M. J. & Marshall, L. J. (2017). Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi. Journal of Food Composition and Analysis, 58, 40-51.
Tiwari, B., Muthukumarappan, K., O’Donnell, C. & Cullen, P. (2008). Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agricultural and Food Chemistry, 56(7), 2423-2428. Tiwari, B., O’Donnell, C. & Cullen, P. (2009). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93(2), 166-171.
Tiwari, B., OʼDonnell, C., Patras, A. & Cullen, P. (2008). Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. Journal of Agricultural and Food Chemistry, 56(21), 10071-10077.
Tiwari, B. K., Muthukumarappan, K., O'Donnell, C. P. & Cullen, P. J. (2008). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT - Food Science and Technology, 41(10), 1876-1883.
Zou, Y. & Hou, X. (2017a). Sonication enhances quality and antioxidant activity of blueberry juice. Food Science and Technology, 37, 599-603.
Zou, Y. & Hou, X. (2017b). Sonication enhances quality and antioxidant activity of blueberry juice. Food Science and Technology, 37(4), 599-603.
Zou, Y. & Jiang, A. (2016). Effect of ultrasound treatment on quality and microbial load of carrot juice. Food Science and Technology, 36(1), 111-115.