Mohammad Farhadi Chitgar; Mehran Alami; Yahya Maghsoudlou; Mohammad Reza Ataroudi
Abstract
Introduction: Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated ...
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Introduction: Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated for its intrinsic aesthetic value and also allows us to estimate food quality. Synthetic dyes have commonly been applied for food coloring purposes because of their stability against light, oxygen and heat. However, some of these synthetics have been related to toxic effects and it has been reported that their consumption affects children's behaviors. Therefore, synthetic dyes are being increasingly replaced by natural pigments. The principal groups of natural food colorants are anthocyanins, betacyanins, carotenoids, curcuminoids, and chlorophylls. Among these pigments, anthocyanins have gained growing interest because they are widely distributed pigments in nature and represent a wide range of color from red and orange to purple and blue. Berberis b .L (barberry) is the largest genus in the family Berberidaceae and contain about 450–500 species of deciduous or evergreen shrubs. Iran is the largest producer of barberry (B.vulgaris) in the world. Besides, other species in different parts of Iran, especially North Khorasan province, grow wildly. B.cratagina is one of the wild barberries which is known as black barberry among Iranian people. B. cratagina contains large amounts of anthocyanin that can be used as an alternative to synthetic colorants. However, its successful application mainly depends on the stabilization of its anthocyanins. Studies have been shown that some hydrocolloids especially pectin can enhance the stability of anthocyanins. So, the aim of this study was to evaluate the effect of different concentrations of high methyl esterified apple pectin on the degradation kinetics of monomeric anthocyanin and visual color parameters (L, a*, b* and TCD) of black barberry in a fruit pastille model system.
Material and Methods: The fruit pastille prepared according to Demars & Zeigler (2001) recipe. Six g gelatin was mixed with pectin (the amount of pectin was varied between 0.5, 1, 1.5 and 2 g) and 20 g water in a beaker. The mixture was heated and deairated in a water bath. Additionally, 30 g of sucrose, 25 g of glucose syrup (80°Brix) and 10 g of water were combined, the mixture was heated at 115°C(2 min), resulting in a total soluble solids content of 80°Brix and added to the gelatin solution. Subsequently, after cooling to 80°C the Berberis juice (10 g ) was added to the mixture Finally, the gel solution was poured into a plastic molds, stored at 4°C for 24h and dried at 25°C until aw=0.6. For shelf life experiments, samples were stored under dark (20±0.5°C) condition for a period of 30days. Samples were drawn at regular intervals of 6 days to quantify total anthocyanin and for color analyses. Total anthocyanin content of samples was determined by the pH differential method and color analysis was performed using computer vision. Linear regression analysis was applied using Slide write software version7.0 to obtain the kinetics parameters. All experiments were repeated at least three times and results were expressed as mean ± SD. Significant differences (α=0.05) of physicochemical properties and kinetic parameters throughout storage were determined using the Duncan's test for differences between independent samples. Data evaluation was performed using the SPSS software version16
Result and Discussion: There was a significant difference (P
Mohammad Farhadi Chitgar; Mehran Alami; Elnaz Milani; Yahya Maghsoudlou
Abstract
Introduction: Barberry (Berberis vulgaris) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits ...
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Introduction: Barberry (Berberis vulgaris) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits are used in preparing sauces, jellies, candies, marmalades and especially fruit juices. Also, the fruit contains health promoting compounds such as polyphenols and anthocyanins. Anthocyanins are bioactive compounds present in many fruits, vegetables and their products. They are responsible for the wide array of colors present in flowers, petals, leaves, fruits and vegetables and are a sub-group within the flavanoids characterized by a C6-C3-C6 skeleton. A substantial property of anthocyanin is their antioxidant activity, which plays an important role in prevention of neuronal and cardiovascular illnesses, cancer and diabetes, among others. Therefore, preservation of these compounds during processing of barberry juice is very important. Conventional thermal pasteurization is the common preservation technique used for fruit juice processing. Although this method inactivates microorganisms and enzymes causing spoilage and extends the shelf life of juices, but also it causes degradation of anthocyanins and loss of the nutritional quality of these products. Moreover, the increasing demand for natural and fresh fruit juice resulted in the development of various non-thermal technologies, such as radiation processing, osmotic dehydration, pulse electric field, sonication and high pressure. Power ultrasound has shown important advances in food processing and has a potential to meet the FDA requirement of a 5 log reduction in pertinent microorganisms found in fruit juice. Physical (cavitation, micromechanical shocks and mechanical effects) and chemical (formation of free radicals) mechanisms are responsible for the biocidal effect of sonication. Other advantages of this technology include low cost, reduced processing time and environmentally friendly technique. However, ultrasound by itself is not very effective for microbial inactivation and the use of other technologies during sonication such as temperature (thermo-sonication) and pressure (mano-sonication) has shown efficient results in inactivation of microorganisms. Thermosonication has been reported as an alternative to thermal pasteurization for processing of fruit juices such as strawberry juice, blackberry juice and orange juice. According to the negative effect of thermal processing on color and anthocyanins of barberry juice this study aimed to evaluate the effect of thermo-sonication as an emerging technology in two intensities 18.32 and 27.62 W/cm2 at 45°C for 5 and 10 minutes on the quality of barberry juice.
Material and methods: Barberry (B. vulgaris) ripe fresh fruits were collected from gardens of Qaen. Fruits were crushed into pieces in an electric blender. The mixture was then filtered through a nylon filter and kept in dark condition at 4°C before subjecting to thermosonication. Barberry juice was sonicated at 200W capacity batch sonication system (Sonopuls HD 3200 BANDELIN, Germany) and a constant frequency of 20 kHz with a 13mm probe. Barberry juice samples of 60 mL were placed in a 100 mL double wall cylindrical vessel pyrex glass through which water at 4±1°C and a flow rate of 0.5 L/min was circulated to attain a constant temperature in the juice sample during sonication. The samples were sonicated at 70 and 100% amplitudes levels for 10 and 15 min at 45°C with pulse durations of 15s on and 5s off (US70-5, US70-10, US100-5 and US100-10). After the sonication treatment, juice samples were kept in sterilized bottles and were stored at 4°C until further analysis. Total anthocyanin content of barberry juice was determined by the pH differential method and the color of juice samples was determined using a Chroma Meter (Color Flux, USA). The color values were expressed as L* (lightness), a* (redness/greenness) and b* (yellowness/blueness). The total phenolic content and antioxidant activity was determined by modified Folin–Ciocalteu method and DPPH radical scavenging activity. The counting of microorganisms was made using standard techniques (AOAC 1984), and included total plate counts and yeasts and molds. All experiments were carried out in at least three replicates and the results were expressed as mean ± SD. The significant differences between mean values of juice samples were determined by analysis of variance (one way-ANOVA) using Dunkan’s test at a significance level of P< 0.05. Data evaluation was performed using the SPSS software version16.
Results and discussion: The result showed that the processing in all treatments completely inactivated the microbial population. The reduction of total plate counts and yeast and mold counts after processing was equal to 3.68±0.1 and 3.34±0.48, respectively. Thermo-sonication, especially in low intensity (32/18 w/cm2) had little effect on total anthocyanin compounds of barberry juice. The losses in total anthocyanin content of juice samples were 0.03%, 1.14%, 1.56% and 10.79% in TS-70-5, TS-70-10, TS-100-5 and TS-100-10, respectively. Hydroxyl radicals produced by cavitation can be involved in the degradation of anthocyanins by opening of rings and formation of chalcone. Thermosonication had significant effect on color parameters of barberry juice. All the color values (L*, a*, b* and C*) of barberry juice treated with thermosonication treatment were decreased as compared to control. The color loss of barberry juice samples decreased with increasing the amplitude and time of thermosonication. Extreme physical conditions which occur within the bubbles during cavitational collapse at micro-scale reaction may be responsible for the degradation of color in fruit juices. A significant increase (p˂0.05) in both total phenolic content and antioxidant activity of samples treated at TS-70-5 and TS-70-10 was observed. However, higher amplitude significantly decreased the total phenolic content and antioxidant activity of barberry juice. It has been shown the enhancement of total phenolic content in juices after sonication might be attributed to the facilitation the release of bound phenolic present in the suspended particles. Since there is a correlation between total phenolic content and antioxidant activity, the extraction of bound polyphenols due to cavitation can be presumed the increase in antioxidant activity. The result of this study showed that thermo-sonication could be used as an alternative to thermal treatment.
Mohammad Farhadi Chitgar; Mehdi Varidi; Mohammad Javad Varidi; Ahmad Balandari
Abstract
Introduction: Extensive researches into native plants as a source of functional food have been conducted over the resent years. Meanwhile, barberry has been utilized as one of the main medicinal plants in Iran and many other countries, from the past decades. Currently, it has been known pharmaceutical ...
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Introduction: Extensive researches into native plants as a source of functional food have been conducted over the resent years. Meanwhile, barberry has been utilized as one of the main medicinal plants in Iran and many other countries, from the past decades. Currently, it has been known pharmaceutical active ingredients like berberin have wide application in pharmaceutical industry. The genus of Berberis includes about 450–500 species of deciduous or evergreen shrubs in which four species B.integerrima, B.crataegina, B.vulgaris and B.orthobotrys are found in Iran. Iran is the first largest producer of barberry (B.vulgaris) in the world. Apart from that, other species in different parts of Iran grow in wild conditions. B. Integerrima is a thorny shrub with fragile branches to a height of 1 to 3 meters. Its fruits are small and red with a mild sour taste. There are 1-4 small oblong seeds inside. The changes in this species are important and can produce hybrid with other species. B. Integerrima fruits are consumed fresh or used in the preparation of traditional foods. Barberry fruit, which contains large amount of anthocyanins, can be used as an alternative to synthetic colorants. In addition, aqueous extract of barberry has beneficial effects on both cardiovascular and neural system suggesting a potential use for treatment of hypertension, tachycardia and some neuronal disorders, such as epilepsy and convulsion. The physical properties of barberry genotype are important to design the equipment for sorting, transportation, separation, processing and packaging. Identification of the chemical characteristics of Berberis genotype can lead in using them in the pharmaceutical or food industries. Therefore, in order to introduce these native species, physicochemical characteristics of three wild barberries were evaluatedMaterials and method:Three native seed genotypes from Semnan province were manually collected from Research Institute of Food Science and Technology (Mashhad). The harvested fruits were instantly stored inside ice box to minimize damages and transported to the laboratory. Over ripened and damaged fruits were separated. Some physical properties (size, geometric mean diameter, sphericity, area, mass and the weight ratio of seeds to fruit) of fruits were determined using 100 repetitions at the natural moisture content of fruits. Chemical properties of samples were determined as follows: total anthocyanin content by the pH differential, total phenolic content by modified Folin–Ciocalteu method, mineral elements amounts such as Potassium(K), Sodium (Na) and Calcium (Ca) by Flame Photometer and microelements (Fe, Cu, Mg, and Zn) by Atomic Absorption Spectrophotometer, Moisture, crude oil, crude protein, ash, reducing sugar, water-soluble extract, pH and acidity were determined according to Indrayan et al,1989 and Iranian National Standard No. 2685. All experiments (except physical properties) were repeated at least three times and results were expressed as mean ± SD. The significant differences between mean values of juice samples were determined by analysis of variance (one way-ANOVA) using Duncan’s test at a significance level of p< 0.05. Data analysis was performed using the SPSS 19.0 software.Results and Discussion: Results showed that in physical properties such as, fruit length there was statistically difference between genotypes. The number of seeds in the three genotypes varied between 1 and 4 numbers. The weight ratio of seeds to fruit was 11.88%, 10.84% and 10.68 in Noshin, Negarin and Parchin genotypes, respectively. All three genotypes contained high amount of protein, total carbohydrate, fat and ash (3.82-5.255%, 21.68-23.97%, 2.04-2.70% and 0.94-1.27%). Noshin contained the highest reduced sugar (8.03±0.222). So, it is sweeter taste than others. In accordance with result, the amount of anthocyanins (950.17-3927.60mg/L) and total phenol (9.75-12.35gr/L) were higher than these fruits in comparison to the other fruits like mulberry and blueberry that represents the health benefits of these wild plants. All the three genotype emerged as good source of minerals, especially K, Ca, Mg and Zn.
Mohammad Farhadi Chitgar; Mohammad Javad Varidi; Mehdi Varidi; Fakhri Shahidi
Abstract
Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient for many by-products has grown recently. It contains anthocyanins which can be used as natural food colorants. These compounds are useful for human health and have high economic value. ...
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Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient for many by-products has grown recently. It contains anthocyanins which can be used as natural food colorants. These compounds are useful for human health and have high economic value. Magnitude and duration of heating has a strong influence on anthocyanin stability. Temperature degrades the anthocyanins and the rates of degradation depend on the presence of oxygen, pH and their chemical structure. In this study the effect of temperature and solid content on degradation kinetic of anthocyanins in Berberis vulgaris var asperma were determined over a temperature range of 70-90◦C. Analysis of kinetic data suggested a first-order reaction for the degradation of barberry juice and concentrate anthocyanins. The half-life values were calculated 6.02, 3.32 and 1.06h for juice, 3.32, 1.84 and 0.76h for concentrate of 30 Brix and 3.19, 1.31 and 0.49h for concentrate of 50 Brix between 70 and 90◦C, respectively.The temperature-dependent degradation was modeled using Arrhenius equation. By increasing solid content, the activation energy value was increased but D-value and Z-values were reduced. The results shows that the degradation of anthocyanins in concentrates occurred at a faster rate than in juice. By increasing the temperature degradation rates were increased both in juice and concentate.
