Zarrin Nasri
Abstract
Introduction: Licorice is one of the most important medicinal plants in the world. This plant has been used in the world for more than 2000 years and is applied in various industries including pharmaceutical, food and tobacco industries. Iran is one of the best regions in the world in terms of medicinal ...
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Introduction: Licorice is one of the most important medicinal plants in the world. This plant has been used in the world for more than 2000 years and is applied in various industries including pharmaceutical, food and tobacco industries. Iran is one of the best regions in the world in terms of medicinal plants. The roots of the licorice plant are widely used in the food and pharmaceutical industries. These roots are strong natural sweeteners, about 50-170 times sweeter than sucrose. The value of this plant is related to its chemical components. Glycyrrhizin is the most abundant component of this plant and is present in licorice in the form of potassium or calcium salt of glycyrrhizic acid and is considered as an indicator of licorice quality. In recent years, novel extraction methods with different energy sources have been proposed for improving extraction efficiency. Higher extraction efficiencies can be achieved by using microwave, ultrasonic and high pressure methods. In the ultrasonic extraction method, the extraction rate increases due to the presence of cavitation. The cavities formed in the solvent grow and then collapse rapidly, releasing a large amount of energy that increases the local temperature and pressure. Therefore, the solvent penetrates more into the plant cell material and the contents of the plant cells are released into the solvent medium. Also, physical effects such as liquid circulation and turbulence produced by cavitation help to increase the contact surface between the solvent and the plant particles and lead to more solvent penetration into the plant matrix.
Materials and Methods: The aim of this study is to statistically investigate the effect of particle size and licorice root diameter on the rate of glycyrrhizic acid extraction using ultrasonic. The full factorial experimental design method and response surface methodology have been used to determine the levels of the parameters and to model the responses, respectively. Independent variables included particle size of licorice root at three levels (35-60, 60-120, ≥ 120 mesh) and licorice root diameter is at three levels (1-2, 2-3, ≥3 cm). Total extract and glycyrrhizinic acid yield are considered as response variables. The solvent used was ammonia and the analysis of glycyrrhizic acid in the extract was performed by HPLC method. The licorice root used in this research was from Bojnourd region. Monoammonium glycyrrhizic acid (99.5%) was purchased as an HPLC standard from Sigma and ammonia from Merck. The method of glycyrrhizic acid extraction from licorice root was based on the British Pharmacopoeia method in this research.
Result and Discussion: The results showed that regarding the response glycyrrhizic acid yield, the parameter licorice root diameter had a significant effect on the response, but the particle size parameter had no significant effect. Also, two parameters had interaction. Based on the modeling results of the extraction process, the optimal conditions for obtaining the maximum total extract of licorice root included particle size, 125 μm (120 mesh) and licorice root diameter, 3.28 cm, which leaded to 68.16 wt% total extract. The optimal response conditions for glycyrrhizic acid yield from licorice root included particle size, (120 mesh) and licorice root diameter, 2.72 cm, which leaded to the extraction of 6.02 wt%glycyrrhizic acid from the root. Also, a comparison was performed between glycyrrhizic acid extraction from licorice in ultrasonic bath and ultrasonic probe. The results showed that the amount of glycyrrhizic acid extraction
was similar and was equal to 5.5 wt%. The effect of particle size distribution has also been investigated. According to the results in ultrasonic extraction, particle size distribution had a positive effect on extraction.According to the results of this research, the parameter of licorice root diameter had a significant effect on the response of glycyrrhizic acid yield and with decreasing licorice root diameter, the amount of glycyrrhizic acid extraction increased. Also, the efficiency obtained by extraction method in ultrasonic bath is compared with ultrasonic probe. It can be concluded that glycyrrhizic acid extraction from licorice with using ultrasonic is an effective method for extraction
Hanieh Arefi; Hojjat Karazhiyan
Abstract
Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale ...
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Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale and is gaining space in the dessert market. The most popular mousse flavor is chocolate followed by orange, lemon and strawberry. The industrial production of aerated dairy dessert is delicate, requiring knowledge about the formation and stabilization of foam, the use of functional ingredients. Food foam is formed by air, liquid and surface-active agent such as proteins. The formation of air bubbles modifies the texture and the rheological properties of aerated food. In aerated confectionery, foams are produced by aeration of a mixture of sugar syrups and proteins. Egg white protein (EW) is the most widely used surface active agent for production of aerated dairy desserts. Foam is a two-phase system in which the diffused phase is air bubbles and the surface phase is formed by a thin layer of proteins with changed nature. These days, consumers prepare ready-made foods, and low-calorie, healthy foods and are more aware of the relationship between a diet and disease. Given the efforts to reduce the incidence of diseases such as cancer, cardiovascular diseases and health improvement, the expansion of plant-rich and anti-cancer foods can play a key role in ensuring health.
Glycyrrhiza glabra (Licorice) is a perennial leguminous plant. The medicinal organ of the plant is constituted of its roots, containing triterpene saponins that has many indications. Licorice is one of the most important medicinal herbs in terms of economics that has been widely studied. The most striking compound of licorice is Glycyrrhizin, and this compound is responsible for licorice sweet flavor that is 50 times sweeter than sucrose. The aqueous extract (essential oil) of licorice root has a variety of applications in pharmacy and food industries due to its functional physical properties. Licorice root extract contain saponins which have surfactant properties. One distinctive property of saponins is that they yield relatively stable, soap-like foam in aqueous solution and can be used to adjust the foam in the food industries to improve the stability of the foam and create flavor and aroma. There is a growing commercial interest in using Liquorice root extract in food foams. However, little is known about the foaming behavior of the extract. Liquorice root extract can be used to modify food foams, to enhance foam stability. It can also be used in the development of new foamy foods.
In general, the present study was carried out to develop a kind of mousse to which a native, local, natural plant ingredient was added and to verify the perspectives of the product with regard to potential for consumer health benefits and textural acceptance, and also to replace part of egg white with licorice as a plant alternative.
Materials and method: The ingredients in the preparation of Mousse are: egg white 15.67 g, sucrose 13.05 g, water 7.31 g, butter 5.57 g, cocoa 2.61 g, sugar powder 3.48 g, cream 52.33 g, vanilla 0.05 and various levels of licorice (12.5, 25, 37.5 and 50 percent), which replaced egg white in the above formulation.
The samples' moisture content, overrun, volume of foam and density was measured. The texture analyzer was used to evaluate the textural attributes of the final product and TPA test was performed.
Results and discussion: The moisture content of samples reduced with increasing the substitution level. The moisture content of the product directly depends on the molecular weight, the type of hydrophobic and hydrophilic factors, and the number of these bonds. The most prominent compound of licorice is glycyrrhizin, a water soluble glycoside terpenoid that cannot be connected to a large amount of water. Therefore, it seems that reducing moisture content with increasing the replacement level is related to this characteristic of licorice.
The highest amount of over run was quantitatively related to the control sample and the lowest amount was related to 50% licorice substitution level. Generally, overrun of samples decreased with increasing the amount of licorice replacement. The reason is the lack of the formation of a complex with Ovotransferrin (which is about 13% in egg white and helps formation of the foam) due to its denaturation. In conducted studies, it has been reported that with increasing the concentration of gum (gum in licorice), the volume of the foam system reduced.
In fact, with increasing the viscosity of the aqueous phase by adding the gum, the air cannot enter the system during the stirring process, and therefore the volume of the system will be less increased. Albumin is a heterogeneous protein system that occurs during the foaming process of protein-protein interactions.
Foam durability index of samples reduced with increasing the amount of the replacement of licorice. This is due to the fact that in low inter-surface tension, the surface covering film does not have sufficient strength, the two adjacent bubbles are easily deformed and undergoes considerable Van der Waals gravity. Thus, the bubbles mixed (coalescence) and the foam lost its stability. In general, licorice is less hydrophobic. This interacts with the formation of the coherent film on the air-water contact surface, which reduces the stability of the foam.
Density of the foam samples increased with increasing the amount of licorice, the density of the foam is in fact a proportion of the diffused phase to the continuous phase and represents the amount of air entering it during the formation of the foam. In fact, the low density of the foam indicates a greater volume increase, and vice versa.
The air phase of the foam samples reduced with increasing the amount of the replacement of licorice. The reason for this is that the use of the replacement of licorice reduced the ability of the foam due to reducing the elasticity of the interface of air bubbles and caused rapid degradation of the foam.
According to the results obtained from the statistical analysis, it was found that with increasing the replacement of licorice in formulation, elasticity, chewing ability, cohesiveness, adhesive force, adhesiveness and the degree of softness increased. Therefore, using appropriate licorice concentrations, the amount of egg white consumption can be reduced to an acceptable level for mousse. In general, it can be said that using a low-cost source of a native, local, herbal plant, licorice in the formulation of an aerated dairy dessert we can produce a product without having a significant negative impact on the texture from the viewpoint of consumers.
