جایگزینی سوربات پتاسیم در کیک اسفنجی با عصاره‌های گیاهی و بررسی ویژگی‌های آن
محورهای موضوعی :
علوم و صنایع غذایی
اکبر بدلی
1
,
افشین جوادی
2
1 - دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران
2 - دانشیار گروه بهداشت مواد غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
تاریخ دریافت : 1398/10/15
تاریخ پذیرش : 1399/02/04
تاریخ انتشار : 1398/11/01
کلید واژه:
عصاره گیاهی,
خواص آنتی‌اکسیدانی,
کیک اسفنجی,
خواص ضد میکروبی,
چکیده مقاله :
با توجه به اثرات سوء نگه‌دارنده‌های شیمیایی و نگرش منفی مصرف‌کننده‌ها، استفاده از اسانس‌های گیاهی به‌عنوان نگه‌دارنده طبیعی توجه ویژه‌ای به خود جلب کرده است. در همین راستا، 11 نمونه کیک حاوی عصاره‌های زنجبیل، دارچین و هل سبز در مقادیر 0 تا 1000 میلی‌گرم بر کیلوگرم به‌صورت تکی و ترکیبی تهیه شد و در 3 زمان روز تولید، ماه اول و ماه دوم با نمونه شاهد مثبت (حاوی سوربات پتاسیم) و منفی (بدون سوربات پتاسیم)، از نظر ویژگی‌های شیمیایی، میکروبی و حسی مقایسه گردیدند. بر اساس نتایج به‌دست‌آمده در کلیه نمونه‌ها مقدار pH با گذشت زمان کاهش یافت و عدد اسیدی و پراکسید افزایش یافت (p < 0.05). بررسی میکروبی نمونه‌ها نشان داد میزان کپک و مخمر آن‌ها باگذشت زمان افزایش داشت (p < 0.05). از نظر خصوصیات حسی، تمامی نمونه‌ها در روز تولید از نظر مقبولیت کلی دارای امتیاز بالایی بودند و با گذشت زمان از مقبولیتشان کاسته شد. بر اساس نتایج، استفاده از عصاره‌های هل سبز، زنجبیل و دارچین به‌صورت ترکیبی به‌میزان مساوی (نمونه‌های 3 حاوی ترکیب 2 عصاره هل سبز و دارچین و نمونه 4 حاوی مقادیر مساوی هر سه عصاره) قادر به افزایش ماندگاری کیک‌ها بدون استفاده از نگه‌دارنده شیمیایی با حفظ ویژگی‌های حسی می‌باشد.
چکیده انگلیسی:
Due to the adverse effects of chemical preservatives and the negative attitude of consumers, the use of herbal essential oils as natural preservatives has attracted particular attention. In this regard, 11 cake samples containing 0 to 1000 mg/kg extracts of ginger, cinnamon and cardamom solely or in combination were prepared and compared during 3 storage time (production day (day 1), day 30 and day 60) with two control samples with (positive control) and without (negative control) potassium sorbate in terms of chemical, microbial and sensory properties. Results showed that in all samples pH decreased with time and acidic and peroxide values increased (P< 0.05). Microbial examination of the samples showed the amount of mold and yeast increased during storage time (P< 0.05). In terms of sensory properties, all samples were highly scored on the first day of production, however the sensory scores decreased during storage period. According to the results, using an equal combination of cardamom, ginger and cinnamon extracts (sample 3 containing cardamom and cinnamon and sample 4 with equal content of three extracts) were able to increase the shelf life and maintain the sensory properties of the cakes without the use of chemical preservatives.
منابع و مأخذ:
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· Ronda, F., Gomez, M., Caballero, P.A., Oliete, B. and Blanco, C.A. (2014). Improvement of Quality of Gluten-free Layer Cakes including Ginger and cinnamon. Food Science and Technology International, 15: 193-202.
· Sabouri, Z., Barzegari, M. and Sahari, A. (2010). Evaluation of antioxidant properties of plant extracts of Hyssopus officinail and E. angustifolia in cake: Food Science, Tarbiat Modares. [In Persian]
· Silva, F., Ferreira, S., Queiroz, J.A. and Domingues, F.C. (2011). Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry. Journal of Medical Microbiology, 60: 1479–1486.
· Zomorodi, B., Babayi Y, Z., Rahimi, A.D. and Corke, H. (2018). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology, 117: 112–119.
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· Ataei Salehi, I. and Sardarian, A. (2016). Formulation of fruit cake with pumpkin extract and evaluation of its qualitative properties. Journal of Innovation in Food Science and Technology, 8(4): 111-125 [In Persian]
· Baghbani, F. and Shirazinejad, A. (2019). Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and itsEffects on Physicochemical, Microbial and Sensory Properties of Cupcake. Journal of Food Science and Technology, 88 (16): 327-342. [In Persian]
· Darughe, F., Barzegar, M. and Sahari, M.A. (2010). Antioxidant and antifungal activity of coriander essential oil in cake. Department of food science and technology tarbiat modares university,p.o.box 14115-336, tehran, iran [In Persian]
· Dzudie, T., Kouebou, C.P., Essia-Ngang, J.J. and Mbofung, C.M.F. (2004). Lipid sources and essential oils effects on quality and stability of beef patties. Journal of Food Engineering, 65(1): 67-72.
· Freile, M., Giannini, F., Pucci, G., Sturniolo, A., Rodero, L. et al., (2003). Antimicrobial activity of aqueous extracts and of berberine isolated from Berberis heterophylla. Fitoterapia, 74(7): 702-705.
· Gandomi, H., Misaghi, A., Akhondzadeh, A., Bokaei, S., Khosravi, A. et al., (2009). Effect of Zatari amultiflora Boiss, essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese. Journal of Food and Chemical Toxicology, 47(10): 2397- 2400.
· Ghane, Z., Vazini, H. and Pirestani, M. (2016). Protective effect of hydroalcoholic extract of Elettaria cardamomum L. fruits on serum levels of liver enzymes and morphpological changes in lead induced male rats. Journal of Mazandaran University of Medical Science, 26 (142): 1-13 [In Persian]
· Holley, R.A. and Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22: 273–292.
· Hosseynzadeh, F. and Shirazinejad, A. (2019). Study of antioxidant and antimicrobial properties of grape seed extract and evaluation of its sensory characteristics in sponge cake. Journal of Food Science and Technology, 85(15): 165-178 [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2006). Biscuit- Specification and Test Methods. ISIRI No. 37. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Microbiology of Pastry and Confectionary Products- Specification and Test Methods. ISIRI No. 2395. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2014). Microbiology of the food chain-Horizontal method for the enumeration of microorganisms -Part 2: Colony count at 30°C by the surface plating technique. ISIRI No. 5272-2. [In Persian]
· Kabuki, T., Saito, T., Kawai, Y., Uemura, J. and Itoh, T. (1997). Production, purification and characterization of reutericin 6, a bacteriocin with lytic activity produced by Lactobacillus reuteri LA6. International Journal of Food Microbiology, 34: 145-156.
· Kamali rosta, Z., Gharachorloo, M., Elhami rad, A.H. and Azizi nezhad, R. (2014). Evaluation of Antioxidant and Chelating Activities of Ginger Extract. Food Science and Technology International, 43: 29-38. [In Persian]
· Karamat, J. (2008). Essentials of food chemistry, Publication of Esfahan Azad University, page 290 [In Persian].
· Karim, G. and Bonyadian, M. (2004). Study on the antimicrobial effect of the volatile oils of some herbs on E.coli in Iranian white cheese. Iranian Journal of Food Science and Technology, 1(1): 17-24.
· Khaleghi, A. (2012). Comparison of nitrite, black and red barberry extract on sausage quality and shelf life, MSc Thesis, Sari University of Agriculture and Natural Resources. [In Persian]
· Kochhar, S.P. (2000). Stabilization of frying oils with natural antioxidative components. European Journal of Lipid Science and Technology, 102: 552-559.
· Lopez, A.S. and Martın-Belloso, O. (2008). Use of nisin and other bacteriocins for preservation of dairy products. International Dairy Journal, 18: 329–343.
· Manisha, G., Soumya, C. and Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29: 363-373.
· Marino, M., Bersani, C., and Comi, G. (2001). Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. International Journal of Food Microbiology, 67(3): 187-195.
· Mohammadi, M., Moskouki, A., Mortazavi, S.A., Nehdarani, M., Porfahl, Z. et al., (2013). Thermal stability of soybean oil by natural antioxidants extracted from seed barberry fruit by infrared water. Iranian Journal of Nutrition Sciences and Food Technology, 8 (4): 113-124. [In Persian]
· Mohsenzadeh, M. (2007). Evaluation of antibacterial activity of selected Iranian essential oils against Staphylococcus aureus and Escherichia coli in nutrient broth medium. Pakistan Journal of Biological Science, 10(20): 3693-3697.
· Mortazaeinezahad, F.A.S.K. (2011). Investigation of epicatechin in barberry fruits. In Proceedings of the Conference Name|, Conference Location.
· Moshak, Z. and Moradi, B. (2011). The Effect of combination of cinnamon and shirazi thyme essential oil on bacillus cereus growth in a food model. Journal of Medicinal Plants, 2(42): 62-73 [In Persian]
· Nerin, C. (2010). Antioxidant active food packaging and antioxidant edible films. Woodhead Publishing Limited. Chapter 16, 496-515.
· Parvaneh, V. (2013). Quality Control and Food Chemical Testing. University of Tehran Publications. [In Persian]
· Pateiro, M., Barba, F.J., Domínguez, R., Sant'Ana, A.S., Khaneghah, A.M. et al., (2018). Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. Food Research International, 113: 156-166.
· Peighambardoust, S.A. (2009). Cereal Product Technology, Volume 2, First Edition, Tabriz University of Medical Sciences. [In Persian]
· Pourhaji, F., Karimi, M., Tavakkolipour, H. and Sheikholeslami, Z. (2012). The effect of green tea extract and ascorbic acid on chemical and sensory properties of fried donuts. Journal of Food Processing and Preservation, 4(2): 29-43. [In Persian]
· Ronda, F., Gomez, M., Caballero, P.A., Oliete, B. and Blanco, C.A. (2014). Improvement of Quality of Gluten-free Layer Cakes including Ginger and cinnamon. Food Science and Technology International, 15: 193-202.
· Sabouri, Z., Barzegari, M. and Sahari, A. (2010). Evaluation of antioxidant properties of plant extracts of Hyssopus officinail and E. angustifolia in cake: Food Science, Tarbiat Modares. [In Persian]
· Silva, F., Ferreira, S., Queiroz, J.A. and Domingues, F.C. (2011). Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry. Journal of Medical Microbiology, 60: 1479–1486.
· Zomorodi, B., Babayi Y, Z., Rahimi, A.D. and Corke, H. (2018). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology, 117: 112–119.
