بهینه‌سازی فرآوری حرارتی عسل با استفاده از ارزیابی خصوصیات فیزیکی‌شیمیایی و محتوای هیدروکسی متیل فورفورال
محورهای موضوعی :
علوم و صنایع غذایی
سپیدار سیدی منصور
1
(
کارشناسی‌ارشد علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
)
لیلا روفه‌گری‌نژاد
2
(
استادیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
)
تاریخ دریافت : 1394/09/13
تاریخ پذیرش : 1396/06/29
تاریخ انتشار : 1396/09/01
کلید واژه:
روش سطح پاسخ,
عسل,
شرایط نگهداری,
فرآیند حرارتی,
هیدروکسی متیل فورفورال,
چکیده مقاله :
هیدروکسی متیل فورفورال (HMF) یکی از ترکیبات تشکیل شده درنتیجه فرآیند حرارتی و نگهداری عسل بوده و طبق استاندارد کدکس حداکثر مجاز آن در عسل ppm40 تعیین شده است. در این تحقیق، تأثیر دمای حرارت‌دهی (۵۵، ۶۵ و ۷۵ درجه سلسیوس)، زمان حرارت‌دهی (۱۰، ۲۰ و ۳۰ دقیقه) و همچنین دمای مختلف نگهداری (۲۵ و ۴۰ درجه سلسیوس) طی سه ماه بر مبنای روش سطح پاسخ مورد بررسی قرار گرفت. تأثیر متغیرهای ذکر شده بر روی خصوصیات فیزیکی شیمیایی (فاکتور های رنگی Lab، pH و رطوبت) و محتوای HMF (طیف‌سنجی با اسپکتروفتومتر) در نمونه‌های عسل تیمار شده مطالعه و مدل های پیش بینی برای هر یک محاسبه گردید و نتایج یافته ها در زمان های ۴۵ و ۹۰ روز مورد تجزیه و تحلیل قرار گرفت. نتایج نشان داد دما و زمان فرآیند حرارتی و نگهداری روی pH، رطوبت و رنگ تأثیرگذار نبودند در حالی‌که دمای نگهداری تأثیر خود را بر روی شاخص L و a نشان داد. محتوای HMF تحت تأثیر تمام متغیرهای مورد بررسی قرار گرفت به‌نحوی که میزان آن به‌طور معنی داری با افزایش فرآیند حرارتی و نگهداری بیشتر گردید. در بین نمونه های مورد بررسی میزان HMF در نمونه حرارت دیده در دمای 75 درجه سلسیوس به‌مدت 20 دقیقه و نگهداری در دمای 40 درجه سلسیوس به‌مدت 90 روز بیشتر از حد مجاز به‌دست آمد. میزان بهینه HMF تحت شرایط عملیاتی حرارت‌دهی در دمای ۵۵ درجه سلسیوس به مدت ۱۰ دقیقه و نگهداری تحت دمای ۲۵ درجه سلسیوس به‌مدت ۴۵ روز نتیجه گردید.
چکیده انگلیسی:
Hydroxymethylfurfural (HMF) is one of the compounds formed due to the heat treatment and storage of honey and the maximum level of HMF in honey have been set in 40 ppm under codex standards. In this study, the effects of heating temperature (55, 65 and 75 °C), heating duration (10, 20 and 30 min) as well as storage temperature (25 and 40 °C) were assayed during the three months of storage, based on response surface methodology. The effect of the above-mentioned variables on physicochemical properties (Lab color factors, pH, and moisture) and HMF content (based on spectrophotometric technique) of the samples was studied. Prediction model of each treatment was calculated. The outcomes during the 45 and 90 days of storage were analyzed. Results showed that temperature, time of heat treatment and storage duration had no effect on pH, moisture content, and color; while storage temperature had a significant effect on L* and a*. HMF content was affected by of all the variables so that its rate was increased significantly with increasing thermal process and storage time. Among the studied samples, HMF content was exceeded the standard limit in the sample heated at 75 °C for 20 min and kept at 40 °C for 90 days. The optimal level of HMF resulted by heating at 55 °C for 10 min and under the storage temperature of 25 °C for 45 days.
منابع و مأخذ:
● Abraham, K., Gurtler, R., Berg, K., Heinemeyer, G., Lampen, A. and Appel, K.E. (2011). Toxicology and risk assessment of 5-Hydroxymethylfurfural in food. Molecular Nutrition and Food Research, 55: 667–678.
● Ajlouni, S. and Sujirapinyokul, P. (2010). Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chemistry, 119: 1000–1005.
● Aliaghaei, M. and Mirnezami Ziabari, S.H. (1999). Curative properties of honey, honey bee and their products. (3thedition), Nopardazan Publication, pp. 24-61 [In Persian].
● Andrade, P.B., Amaral, M.T., Isabel, P., Carvalho, J.C.M.F., Seabra, R.M. and Cunha A.P.D. (1999). Physicochemical attributes and pollen spectrum of Portuguese heather honeys. Food Chemistry, 66: 503-510.
● Boonchiangma, S., Chanthal, S., Srijaranai, S. and Srijaranai, S. (2011). Chemical compositions and non-enzymatic browning compound of Thai honey: A kinetic study. Journal of food process engineering, 34: 1584-1596.
● Bulut, L. and Kilic, M. (2009). Kinetics of hydroxymethyl furfural accumulation and color change honey during storage in relation to moisture content. Journal of Food Processing and Preservation, 33: 22–32.
● Cavia, M.M., Fernandez-Muino, M.A., Huidobro, J.F., Alvarez, C. and Sancho, M.T. (2009). Evolution of monosaccharides of honey over 3 years: influence of induced granulation. International journal of food science and technology, 44: 623-628.
● Costa, L., M. Albuquerque., L. Trugo., L. Quinteiro., O. Barth., M. Ribeiro.and C. De Maria. (1999).Determination of non-volatile compounds of different botanical origin Brazilian honeys. Food Chemistry, 65: 347–352.
● Dimins, F., Kuka, P., Kuka, M. and Cakste, I. (2006). The criteria of honey quality and its changes during storage and thermal treatment. Raksti, 16: 73-78.
● Durling, L.J.K., Busk, L. and Hellman, B. (2009). Evaluation of the DNA damaging effect of the heat-induced food toxicant 5-hydroxymethylfurfural (HMF) in various cell lines with different activities of sulfotransferases. Food and Chemical Toxicology, 47: 880-884.
● Fallico, B., Zappala, M., Arena, E. and Verzera.A. (2004). Effects of conditioning on HMF content in unifloral honeys. Food Chemistry, 85: 305–313.
● Gonzales, A.P., Burin, L. and Buera, M.D.P. (1999). Color changes during storage of honeys in relation to their composition and initial color. Food research international, 32: 185-191.
● Institute of Standards and Industrial Research of Iran. (2013). Honey-Specification and test methods. 7th Revision, ISIRI No. 92 [In Persian].
● Jahed Khaniki, Gh.R. and Kamkar, A. (2005). A survey of physico-chemical properties of produced honey in Garmsar city in 2003. Iranian Journal of Food Science and Technology, 2: 35-41. [In Persian].
● Janzowski, C., Glaab, V., Samimi, E., Schlatter, J. and Eisenbrand, G. (2000). 5-Hydroxymethylfurfural: assessment mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. Food Chemistry Toxicol, 38: 801-809.
● Khalil, M.I., Sulaiman, S.A. and Gan, S.H. (2010). High 5-hydroxymethylfurfural concentrations are found in Malaysian honey samples stored for more than one year. Food and Chemical Toxicology, 48: 2388–2392.
● Kowalski, S. (2013). Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chemistry, 141: 1378-1382.
● Lee, Y.C., Shlyankevich, M., Jeong, H-K., Douglas, J.S. and Surh, T.J. (1995). Bioactivation of 5-hydroxymethyl-2-furaldehyde to an electrophilic and mutagenic allylicsulphuric acid ester. Biochemical Biophisical ResearchCommunications,209: 996-1002.
● Pryor, R. L., Wu, X. and Gu, L. (2006). Identification of urinary excretion of metabolites of 5-(hydroxymethyl)-2-furfural in human subjects following consumption of dried plums or dried plum juice.Journal of Agriculture and Food Chemistry,54: 3744-3749.
● Ramirez, M.A., Gonzalez, S.A. and Sauriduch, E. (2000). Effect of the temporary thermic treatment of honey on variation of the quality of the same during storage. Apiacta, 35: 162–170.
● Saadatmand, S.J. (2006). Adulterated honey. Sokhan Gostar Publication, pp. 47-71 [In Persian].
● Terraba, A., M.J. Diez. and F.J. Heredia. (2002). Characterisation of Moroccan unifloral honeys by their physicochemical characteristics. Food Chemistry. 79: 373–379.
● Tosi, E.A., Re, E., Lucero, H. and Bulacio, L. (2004). Effect of honey high-temperature short-time heating on parameters related to quality, crystallization phenomena and fungal inhibition. LWT, 37: 669-678.
● Turhan, I., Tetik, N., Karhan, M., Gurel, F. and Tavukcuoglu, H.R. (2008). Quality of honeys influenced by thermal treatment. LWT, 41: 1396–1399.
● Yam, K.L. and S.E. Papadakis. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61: 137-142.
● Zhang, X., Chan, C., Stamp, D. and Minkin, S. (1993). Initiation and promotion of colonic aberrant crypt foci in rats by 5-hydroxymethyl-2-furaldehyde in thermolyzed sucrose. Carcinogenesis, 14: 773-775.
_||_
● Abraham, K., Gurtler, R., Berg, K., Heinemeyer, G., Lampen, A. and Appel, K.E. (2011). Toxicology and risk assessment of 5-Hydroxymethylfurfural in food. Molecular Nutrition and Food Research, 55: 667–678.
● Ajlouni, S. and Sujirapinyokul, P. (2010). Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chemistry, 119: 1000–1005.
● Aliaghaei, M. and Mirnezami Ziabari, S.H. (1999). Curative properties of honey, honey bee and their products. (3thedition), Nopardazan Publication, pp. 24-61 [In Persian].
● Andrade, P.B., Amaral, M.T., Isabel, P., Carvalho, J.C.M.F., Seabra, R.M. and Cunha A.P.D. (1999). Physicochemical attributes and pollen spectrum of Portuguese heather honeys. Food Chemistry, 66: 503-510.
● Boonchiangma, S., Chanthal, S., Srijaranai, S. and Srijaranai, S. (2011). Chemical compositions and non-enzymatic browning compound of Thai honey: A kinetic study. Journal of food process engineering, 34: 1584-1596.
● Bulut, L. and Kilic, M. (2009). Kinetics of hydroxymethyl furfural accumulation and color change honey during storage in relation to moisture content. Journal of Food Processing and Preservation, 33: 22–32.
● Cavia, M.M., Fernandez-Muino, M.A., Huidobro, J.F., Alvarez, C. and Sancho, M.T. (2009). Evolution of monosaccharides of honey over 3 years: influence of induced granulation. International journal of food science and technology, 44: 623-628.
● Costa, L., M. Albuquerque., L. Trugo., L. Quinteiro., O. Barth., M. Ribeiro.and C. De Maria. (1999).Determination of non-volatile compounds of different botanical origin Brazilian honeys. Food Chemistry, 65: 347–352.
● Dimins, F., Kuka, P., Kuka, M. and Cakste, I. (2006). The criteria of honey quality and its changes during storage and thermal treatment. Raksti, 16: 73-78.
● Durling, L.J.K., Busk, L. and Hellman, B. (2009). Evaluation of the DNA damaging effect of the heat-induced food toxicant 5-hydroxymethylfurfural (HMF) in various cell lines with different activities of sulfotransferases. Food and Chemical Toxicology, 47: 880-884.
● Fallico, B., Zappala, M., Arena, E. and Verzera.A. (2004). Effects of conditioning on HMF content in unifloral honeys. Food Chemistry, 85: 305–313.
● Gonzales, A.P., Burin, L. and Buera, M.D.P. (1999). Color changes during storage of honeys in relation to their composition and initial color. Food research international, 32: 185-191.
● Institute of Standards and Industrial Research of Iran. (2013). Honey-Specification and test methods. 7th Revision, ISIRI No. 92 [In Persian].
● Jahed Khaniki, Gh.R. and Kamkar, A. (2005). A survey of physico-chemical properties of produced honey in Garmsar city in 2003. Iranian Journal of Food Science and Technology, 2: 35-41. [In Persian].
● Janzowski, C., Glaab, V., Samimi, E., Schlatter, J. and Eisenbrand, G. (2000). 5-Hydroxymethylfurfural: assessment mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. Food Chemistry Toxicol, 38: 801-809.
● Khalil, M.I., Sulaiman, S.A. and Gan, S.H. (2010). High 5-hydroxymethylfurfural concentrations are found in Malaysian honey samples stored for more than one year. Food and Chemical Toxicology, 48: 2388–2392.
● Kowalski, S. (2013). Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chemistry, 141: 1378-1382.
● Lee, Y.C., Shlyankevich, M., Jeong, H-K., Douglas, J.S. and Surh, T.J. (1995). Bioactivation of 5-hydroxymethyl-2-furaldehyde to an electrophilic and mutagenic allylicsulphuric acid ester. Biochemical Biophisical ResearchCommunications,209: 996-1002.
● Pryor, R. L., Wu, X. and Gu, L. (2006). Identification of urinary excretion of metabolites of 5-(hydroxymethyl)-2-furfural in human subjects following consumption of dried plums or dried plum juice.Journal of Agriculture and Food Chemistry,54: 3744-3749.
● Ramirez, M.A., Gonzalez, S.A. and Sauriduch, E. (2000). Effect of the temporary thermic treatment of honey on variation of the quality of the same during storage. Apiacta, 35: 162–170.
● Saadatmand, S.J. (2006). Adulterated honey. Sokhan Gostar Publication, pp. 47-71 [In Persian].
● Terraba, A., M.J. Diez. and F.J. Heredia. (2002). Characterisation of Moroccan unifloral honeys by their physicochemical characteristics. Food Chemistry. 79: 373–379.
● Tosi, E.A., Re, E., Lucero, H. and Bulacio, L. (2004). Effect of honey high-temperature short-time heating on parameters related to quality, crystallization phenomena and fungal inhibition. LWT, 37: 669-678.
● Turhan, I., Tetik, N., Karhan, M., Gurel, F. and Tavukcuoglu, H.R. (2008). Quality of honeys influenced by thermal treatment. LWT, 41: 1396–1399.
● Yam, K.L. and S.E. Papadakis. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61: 137-142.
● Zhang, X., Chan, C., Stamp, D. and Minkin, S. (1993). Initiation and promotion of colonic aberrant crypt foci in rats by 5-hydroxymethyl-2-furaldehyde in thermolyzed sucrose. Carcinogenesis, 14: 773-775.
