Food Technology
Farnaz Fallahpour Sichani; Hajar Abbasi
Abstract
Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, ...
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Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, 5 min) maceration techniques, and evaluate the extraction yield, chemical compounds, antioxidant, and antimicrobial properties of the extracts. In the next phase, the best extract is incorporated at 2%, 4%, and 6% into the formulation of Panna cotta dessert to assess its effects on the physical, chemical, sensory, and microbial aspects of the product during storage. The findings reveal that the ultrasonic-assisted method improved the extraction efficiency of the extract. The extract had the highest levels of phenolic compounds (52.64±1.18 mg of gallic acid/g), antioxidant properties (76.33±0.47%), and antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. The addition of the extract to Panna cotta reduces the rate of acid production and results in lower total populations of bacteria compared to the control sample at the end of storage period. The dessert containing 2% extract exhibited sensory characteristics (taste, color, odor, texture, and overall acceptance) similar to the control, while maintaining microbiological quality for a longer period. The ethanolic extract of Paeonia officinalis root obtained through the ultrasonic-assisted method can be introduced as an effective preservative for dairy desserts.
Seyed Hamidreza Ziaolhagh
Abstract
In this study, some preservative solutions were used as an alternative to sulphur fumigation. For this purpose, sodium metabisulfite, calcium chloride, sodium acetate, and sodium carbonate solutions at concentrations of 0.5, 1 and 2 percent were applied. Grapes (Sorkh-e-Fakhri var.) were dipped in different ...
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In this study, some preservative solutions were used as an alternative to sulphur fumigation. For this purpose, sodium metabisulfite, calcium chloride, sodium acetate, and sodium carbonate solutions at concentrations of 0.5, 1 and 2 percent were applied. Grapes (Sorkh-e-Fakhri var.) were dipped in different concentrations of each solution for 2 minutes. After dipping, the surface water of grapes was dried by natural air blowing and then, put in conventional baskets and stored at 0.5-1°C at 85-95% RH for 6 months. The percentage of moldiness, soluble solids, reducing sugar, acidity, and pH of the samples were determined after 2, 4, and 6 months of storage. The results of this study showed that the effect of type of preservative used and the storage time, on the percentage of moldiness and pH and acidity of all samples were significant at 1% level. Sodium metabisulfite had the highest inhibitory effect on mold growth. Calcium chloride had the greatest effect on moisture retention. In addition, the highest pH was observed in samples immersed in sodium carbonate solution. In the case of interactions, the effect of type of preservative and storage time on moldiness, moisture content, brix, sugar content, and acidity, and also the type of preservative and its concentration on moldiness and acidity of samples were significant. According to the obtained results, it was shown that the grapes could be stored for 6 months by dipping them in 0.5% sodium metabisulfite for 2 minutes before cold storage.
