تأثیر سونیکاسیون حرارتی بر ترکیبات زیست‌فعال آب آلبالو در مقایسه با روش معمول پاستوریزاسیون
الموضوعات :
لیلا هوشیار
1
,
جواد حصاری
2
,
صدیف آزادمرد دمیر چی
3
,
ممنونه شنگول
4
1 - دانش آموخته دکتری علوم و صنایع، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
2 - استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
3 - استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران؛ مرکز تحقیقات ایمنی غذا و دارو ،پژوهشکده مدیریت سلامت و ارتقای ایمنی،دانشگاه علوم پزشکی تبریز، تبریز، ایران
4 - استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آتاتورک، ارزروم، ترکیه
تاريخ التأكيد : 25 الجمعة , رجب, 1441
تاريخ الإصدار : 25 الجمعة , رجب, 1441
الکلمات المفتاحية:
فراصوت,
پاستوریزاسیون,
ترکیبات زیست فعال,
آب آلبالو,
ملخص المقالة :
هدف از این پژوهش، مطالعه تأثیر سونیکاسیون حرارتی در مقایسه با روش معمول پاستوریزاسیون روی ترکیبات زیست‌فعال و برخی از ویژگی های آب آلبالو بود. تیمارها شامل نمونه کنترل، نمونه پاستوریزه شده (90 درجه سیلسیوس، 30 ثانیه)، نمونه حرارت داده شده در دمای 60 درجه سیلسیوس به مدت 4، 8 و12 دقیقه، نمونه فراصوت بدون حرارت در همان زمان ها و دامنه های 4/24، 7/42 و61 میکرومتر (50، 75 و 100 درصد) و نمونه فراصوت با حرارت 60 درجه سیلسیوس در همان مدت و دامنه ها بودند. تیمار پاستوریزاسیون کاهش 7/31 درصد از محتوای ویتامین ث، 9/22 درصد از محتوای فنولی، 4/19 درصد از محتوای آنتی اکسیدانی، 2/6 درصد از محتوای آنتوسیانینی آب آلبالو را موجب شد. در دامنه 61 میکرومتر فراصوت دمای 60 درجه سیلسیوس و زمان 12 دقیقه، 8/20 درصد از محتوای ویتامین ث کاسته شد. هم‌چنین، با افزایش دما، دامنه و زمان فراصوت میزان محتوای فنولی کاهش یافت. دامنه های بالای فراصوت کاهش معنی دار(p <0.05) در محتوای آنتوسیانینی را موجب گردید به طوری که در دامنه 61 میکرومتر، زمان 4 دقیقه و دمای 60 درجه سیلسیوس محتوای آنتوسیانینی 6/6 درصد کاسته شد. در کل، نتایج مطالعه حاضر نشان می دهد تیمار فراصوت با دامنه 7/42 میکرومتر (75 درصد) در دمای 60 درجه سیلسیوس می تواند مؤثرترین تیمار در حفظ خصوصیات کیفی آب آلبالو در مقایسه با روش پاستوریزاسیون باشد.
المصادر:
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● Bhattacherjee, A.K., Tandon, D.K., Dikshit, A. and Kumar, S., (2011). Effect of pasteurization temperature on quality of aonla juice during storage. Journal of Food Science and Technology, 48(3): 269-273.
● Brand- Williams, W., Curvelier, M. E. and Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissenschauf und Technology, 28: 25-30.
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● Cheng, L., Soh, C., Liew, S. and Teh, F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104(4): 1396-1401.
● Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2015). Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. Food Science and Emerging Technologies, 9(4): 483-488.
● Dubrović, I., Herceg, Z., Jambrak, A.R., Badanjak, M. and Dragović-Uzelac, V. (2011). Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice. Food Technology and Biotechnology, 49(2): 196-204.
● Fratianni, A., Cinquanta, L. and Panfili, G. (2010). Degradation of carotenoids in orange juice during microwave heating. LWT - Food Science and Technology, 43(6): 867-871.
● Hidalgo, G. and Pilar Almajano, M. (2017). Red fruits: extraction of antioxidants, phenolic content and radical scavenging determination: a review. Antioxidants, 6:1-27.
● Hosseinzadeh Samani, B., Khoshtaghaza, M.H., Minaee, S. and Abbasi, S. (2015). Modeling the simultaneous effects of microwave and ultrasound treatments on sour cherry juice using response surface methodology. Journal of Agricultural Science and Technology, 17: 837-846.
● Igual, M., García-Martínez, E., Camacho, M.M. and Martínez-Navarrete, N. (2011). Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innovative Food Science and Emerging Technologies, 12(2): 153-162.
● Institute of Standards and Industrial Research of Iran (2001). Fruits, Vegetables and derived products Determination of Ascorbic Acid (Vitamin C) - (Routine method). ISIRI No. 5609.
● Lee, J., Durst, R.W. and Wrolstad, R.E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of AOAC International, 88(5): 1269-1278.
● Lee, H., Zhou, B., Liang, W., Feng, H. and Martin, S.E. (2009). Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: microbial responses and kinetics modeling. Journal of Food Engineering, 93(3): 354-364.
● Mohideen, F.W., Mis Solval, K., Li, J., Zhang, J., Chouljenko, A., Chotiko, A., et al. (2015). Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT - Food Science and Technology, 60: 563-570.
● Patras, A., Brunton, N.P, O’Donnell, C. and Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21: 3-11.
● Peña, M.M., Welti-Chanes, J. and Martín-Belloso, O. (2016). Application of novel processing methods for greater retention of functional compounds in fruit-based beverages. Beverages. 6: 1-12.
● Rawson, A., Patras, A., Tiwari, B.K. and Noci, F. (2011). Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International, 44: 1875-1887.
● Rojas, Q.Y., Cruz-Cansino, N., Ramírez-Moreno, E., Delgado-Olivares, L., Villanueva- Sánchez, J. and Alanís-García, E. (2013). Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice. Ultrasonics Sonochemistry, 20: 1283–1288.
● Rupasinghe, H.P.V. and Yu, L.J. (2012). Emerging preservation methods for fruit juice and beverages. Journal of Food Additives, 65-82.
● Shaheer, C.A., Hafeeda, P., Kumar, R., Kathiravan, T., Dhananjay Kumar and Nadanasabapathi, S. (2014). Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice. International Food Research Journal, 21(6): 2189-2194.
● Sulaiman, A., Farid, M. and Silva. F.V.M. (2016). Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage. Food Science and Technology International, 4: 293-309.
● Sulaiman, A., Farid, M. and Silva. F.V.M. (2017). Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. Food Science and Technology International, 23 (3): 64-71.
● Tiwari, B.K., Muthukumarappan, K., OʹDonnell, C.P. and Cullen, P.J. (2008). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT- Food Science Technology, 41: 1876-1883.
● Tiwari, B.K., OʹDonnell, C.P. and Cullen, P.J. (2009). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93(2): 166-171.
● Tiwari, B.K., Patras, A., Brunton, N., Cullen, P.J. And OʹDonnell, C.P. (2010). Effect of ultrasound processing on anthocyanins and colour of red grape juice. Ultrasonics Sonochemistry. 17 (3): 598-604.
● Waterman, P. 0G. and Mole, S. (1994). Analysis of phenolic plant metabolites. Blackwell Scientific Publication. Oxford, 83-91.
● Zou, Y. and Jiang, A. (2016). Effect of ultrasound treatment on quality and microbial load of carrot juice. Food Science and Technology (Campinas), 36(1): 111-115.
_||_
● Aguilar, K., Garvín, A., Ibarz, A. and Augusto, P.E.D. (2017). Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, 37: 375–381.
● Bhattacherjee, A.K., Tandon, D.K., Dikshit, A. and Kumar, S., (2011). Effect of pasteurization temperature on quality of aonla juice during storage. Journal of Food Science and Technology, 48(3): 269-273.
● Brand- Williams, W., Curvelier, M. E. and Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissenschauf und Technology, 28: 25-30.
● Chandrasekhar, J., Madhusudhan, M. and Raghavarao, K. (2012). Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processing 90(4): 615-623.
● Cheng, L., Soh, C., Liew, S. and Teh, F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104(4): 1396-1401.
● Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2015). Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. Food Science and Emerging Technologies, 9(4): 483-488.
● Dubrović, I., Herceg, Z., Jambrak, A.R., Badanjak, M. and Dragović-Uzelac, V. (2011). Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice. Food Technology and Biotechnology, 49(2): 196-204.
● Fratianni, A., Cinquanta, L. and Panfili, G. (2010). Degradation of carotenoids in orange juice during microwave heating. LWT - Food Science and Technology, 43(6): 867-871.
● Hidalgo, G. and Pilar Almajano, M. (2017). Red fruits: extraction of antioxidants, phenolic content and radical scavenging determination: a review. Antioxidants, 6:1-27.
● Hosseinzadeh Samani, B., Khoshtaghaza, M.H., Minaee, S. and Abbasi, S. (2015). Modeling the simultaneous effects of microwave and ultrasound treatments on sour cherry juice using response surface methodology. Journal of Agricultural Science and Technology, 17: 837-846.
● Igual, M., García-Martínez, E., Camacho, M.M. and Martínez-Navarrete, N. (2011). Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innovative Food Science and Emerging Technologies, 12(2): 153-162.
● Institute of Standards and Industrial Research of Iran (2001). Fruits, Vegetables and derived products Determination of Ascorbic Acid (Vitamin C) - (Routine method). ISIRI No. 5609.
● Lee, J., Durst, R.W. and Wrolstad, R.E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of AOAC International, 88(5): 1269-1278.
● Lee, H., Zhou, B., Liang, W., Feng, H. and Martin, S.E. (2009). Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: microbial responses and kinetics modeling. Journal of Food Engineering, 93(3): 354-364.
● Mohideen, F.W., Mis Solval, K., Li, J., Zhang, J., Chouljenko, A., Chotiko, A., et al. (2015). Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT - Food Science and Technology, 60: 563-570.
● Patras, A., Brunton, N.P, O’Donnell, C. and Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21: 3-11.
● Peña, M.M., Welti-Chanes, J. and Martín-Belloso, O. (2016). Application of novel processing methods for greater retention of functional compounds in fruit-based beverages. Beverages. 6: 1-12.
● Rawson, A., Patras, A., Tiwari, B.K. and Noci, F. (2011). Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International, 44: 1875-1887.
● Rojas, Q.Y., Cruz-Cansino, N., Ramírez-Moreno, E., Delgado-Olivares, L., Villanueva- Sánchez, J. and Alanís-García, E. (2013). Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice. Ultrasonics Sonochemistry, 20: 1283–1288.
● Rupasinghe, H.P.V. and Yu, L.J. (2012). Emerging preservation methods for fruit juice and beverages. Journal of Food Additives, 65-82.
● Shaheer, C.A., Hafeeda, P., Kumar, R., Kathiravan, T., Dhananjay Kumar and Nadanasabapathi, S. (2014). Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice. International Food Research Journal, 21(6): 2189-2194.
● Sulaiman, A., Farid, M. and Silva. F.V.M. (2016). Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage. Food Science and Technology International, 4: 293-309.
● Sulaiman, A., Farid, M. and Silva. F.V.M. (2017). Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. Food Science and Technology International, 23 (3): 64-71.
● Tiwari, B.K., Muthukumarappan, K., OʹDonnell, C.P. and Cullen, P.J. (2008). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT- Food Science Technology, 41: 1876-1883.
● Tiwari, B.K., OʹDonnell, C.P. and Cullen, P.J. (2009). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93(2): 166-171.
● Tiwari, B.K., Patras, A., Brunton, N., Cullen, P.J. And OʹDonnell, C.P. (2010). Effect of ultrasound processing on anthocyanins and colour of red grape juice. Ultrasonics Sonochemistry. 17 (3): 598-604.
● Waterman, P. 0G. and Mole, S. (1994). Analysis of phenolic plant metabolites. Blackwell Scientific Publication. Oxford, 83-91.
● Zou, Y. and Jiang, A. (2016). Effect of ultrasound treatment on quality and microbial load of carrot juice. Food Science and Technology (Campinas), 36(1): 111-115.
