The Effect of Rivas (Rheum ribes) Flower Extract Obtained Using Ethanol-Modified Supercritical CO2 On the Physicochemical, Microbial and Sensory Characteristics Of Oily Cake

Seyed-Ali Hoseini ¹ ( 1Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran )
Mohsen Vazifedoost ² ( Islamic azad university, neyshabur branch )
Bahareh Hajirostamloo ³ ( 1Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran )
زهره دیدار ⁴ ( دانشگاه آزاد اسلامی واحد نیشابور )
Mohamad-Mahdi Nemat Shahi ⁵ ( 2Department of Food Science and Engineering, Hamedan Branch, Islamic Azad University, Hamedan, Iran )

Submited date : 2024-05-06 Accepted date : 2024-08-19

Keywords: Rivas Flower, Encapsulation, CO2 Supercritical, Oily Cake, Natural Preservative,

Abstract :

Oily-cakes are one of the most popular bakery products, but they have a short shelf-life due to their high moisture and fat content. This study aims to explore the potential of Rivas-flower extract (Rheum ribes) obtained using CO2-supercritical and ethanol cosolvent to extend the shelf-life of cakes. The extract’s Bioactive-compounds was analyzed using GC-MS and HPLC. The extract was encapsulated in maltodextrin and/or gum-Arabic. The extract effect on the physicochemical, microbial and sensory characteristics of cakes was examined during 28 days storage at room-temperature. The major terpenoids of the extract were camphor (17.52%), 1,8-Cineol (10.91%) and Borneol (7.76%). The crucial phenolics were m-Coumaric-acid (48.22mg/g), Luteolin (38.07mg/g) and gallic-acid (26.25mg/g) with a total-phenol content of 306.19mgGAE/g. The encapsulation-efficiency of the extract was 90.53% (maltodextrin)- 93.23% (maltodextrin-gum Arabic) (P0.05). The lowest peroxide-value was for maltodextrin-gum Arabic samples, although the difference between cakes containing encapsulated extract was not significant. At 21st day, the peroxide-value and free-fatty-acid content of the control sample exceeded acceptable-limits, while the other samples remained within the standard-range. No Enterobacteriaceae, S.aureus or E.coli were detected in any sample. Mold-yeast colonies were observed on the control sample by the 21st day, but the others remained within acceptable-limits. Encapsulating Rivas-flower extract in maltodextrin-gum Arabic as a natural preservative can extend the shelf-life of oily-cakes by one week without negatively impacting their sensory properties. Further research is necessary to implement this extract on industrial scales as a natural and cost-effective preservative.

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