فعالیت آنتی‌اکسیدانی اولئورزین لیکوپن و کلروفیل و پایداری فنولی عصاره زرشک در فرمولاسیون کیک فنجانی

نوع مقاله : مقاله پژوهشی لاتین

نویسنده

• آزاده رنجبر ندامانی

گروه مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری

https://doi.org/10.22067/ifstrj.2020.39667.0

چکیده

کاربرد عناصر رنگی در فرمولاسیون مواد غذایی نقش کلیدی در سلامت عمومی بازی می‌کند. کاربرد رنگدانه‌های طبیعی در سلامت بشر مفید است. بیشتر رنگدانه‌های طبیعی نقش‌های اضافی مانند آنتی‌اکسیدانی و ضدمیکروبی نیز دارند. رنگدانه‌های طبیعی در مواد غذایی و به‌ویژه در فرمولاسیون کیک، یک ظاهر جذاب برای جلب کودکان ایجاد می‌کند. در این مطالعه، اثر سه رنگدانه لیکوپن، کلروفیل و عصاره زرشک کوهی در کیک فنجانی بررسی شد. مقادیر صفر، 5/0، 1، 5/1، و 2% استفاده شدند. رطوبت، افزایش حجم، تخلخل، پارامترهای رنگی، فنول کل، اثرات آنتی‌اکسیدانی رنگدانه‌ها، و ویژگی‌های حسی ارزیابی شدند. نتایج نشان دادند تمام رنگ‌های طبیعی حجم کیک، تخلخل و پایداری اکسیداتیو را افزایش دادند. همچنین باعث کاهش رطوبت و اکسیداسون لیپیدی نمونه‌ها شدند. پارامترهای قرمز، سبز و آبی کیک‌ها به‌ویژه در نمونه حاوی عصاره زرشک بعد از پخت کاهش یافتتد. ارزیابی حسی نشان داد رنگ، طعم و بوی کیک‌های حاوی لیکوپن و کلروفیل بیشترین امتیاز را به‌دست آوردند. کیک‌های حاوی عصاره زرشک کمترین امتیاز را در رنگ، مزه و بو داشتند اما بافت و تخلخل با سایر نمونه‌ها برابر بودند. درنهایت می‌توان نتیجه گرفت که لیکوپن اولئورزین پذیرش بارزی در ارزیابی حسی، اثرات آنتی‌اکسیدانی، و ویژگی‌های فیزیکی کیک از خود نشان داد. نتایج می‌توانند برای محققین و صنایع غذایی مفید باشند. زیرا اولئورزین لیکوپن یک فعالیت آنتی‌اکسیدانی بارز بعد از 3 هفته نگهداری کیک‌ها از خود نشان داد. همچنین فنل کل عصاره زرشک بعد از سه هفته پایداری مطلوبی را دارا بود. به‌ویژه اینکه آزمونگرهای حسی عکس العمل بارزی نسبت به کیک رنگی از خود نشان داده و آن‌ها را برای مصرف جذاب می‌دانستند.

کلیدواژه‌ها

• رنگدانه طبیعی
• کیک فنجانی
• غذای عملگر
• آنتی‌اکسیدان طبیعی

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

The antioxidant activity of lycopene and chlorophyll oleoresin and phenol stability of Berberis vulgaris extracts in cupcake formulation

نویسنده [English]

• Azadeh Ranjbar Nedamani

Biosystem Engineering Department- Faculty of Agricultural Engineering- Sari Agricultural Sciences and Natural Resources University- Sari- Mazandaran- Iran.

چکیده [English]

The application of natural ingredients in food formulations plays a key role in public health. The application of natural colorants is helpful in human health. Most of the natural colorants have additional roles such as antioxidant or antimicrobial activities. Natural colorants in foods especially in cake formulation, make an attractive view for Childs. In this study, the effects of three natural colorants of lycopene, chlorophyll, and Berberis Vulgaris extracts were investigated in cupcakes. The amounts of 0, 0.5, 1.5, and 2% of extracts were used. The moisture, volume increment, porosity, color parameters, total phenols, antioxidative effects of extracts, and sensory properties were evaluated. Results showed that all-natural colorants increase the final volume, porosity, oxidative stability, phenol content. Also, they reduced the moisture and lipid oxidation of samples. The red, green, and blue parameters of cakes decreased, especially in samples with Berberis Vulgaris extract. The lightness of all samples was significantly reduced after cooking but the lightness of samples with 2% lycopene oleoresin was not high. .Sensory evaluation showed that the color, flavor, and odor of cakes prepared with lycopene, and chlorophyll oleoresin had the highest scores. The cakes prepared with Berberis Vulgaris extract had the lowest scores in color, flavor, and odor, but the texture and porosity were the same as other samples. Finally, it can be concluded that lycopene oleoresin showed significant acceptance, antioxidant effect, and acceptable physical properties. Results can be helpful for researchers and food industries because the lycopene oleoresin showed a significant antioxidant activity after 3 weeks and the total phenols of Berberis Voulgaris extract showed significant stability after 3 weeks. Especially, the panelists have a significant reflection of the colored food. They propose them as an attractive materials for consumption.

کلیدواژه‌ها [English]

• Natural colorant
• Cupcake
• Functional food
• Natural antioxidant

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