Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage

Document Type : Full Research Paper

Authors

• Zahra Sadri Saeen ¹
• Mohammadreza Khani ²
• Vajiheh Fadaei Noghani ²

¹ , Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

² Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

https://doi.org/10.22067/ifstrj.2022.74270.1124

Abstract

[1]Introduction: Butter is a type of dairy product made of sweet cream or sour cream. It is a perishable food that can be spoiled due to chemical changes during storage. Rancidity is one of the main problems caused by lipolysis and oxidation of fatty acids, which cause off-flavor and reduce the nutritional quality of butter. By adding low concentrations of antioxidant compounds, autooxidation can be prevented or delayed. It is also possible to increase the shelf life of butter by adding antioxidants. However, the carcinogenic effect of some synthetic antioxidants and consumer preference has led manufacturers to use more natural antioxidants. Chia seeds contain significant amounts of protein, fat, carbohydrates, minerals, and vitamins. Moreover, many bioactive compounds with high antioxidant potential are found in chia seeds such as phenolic acids, flavonoids, tocopherols, and sterols. Therefore, the present study was conducted to investigate the effects of chia seed extract in sweet cream butter to improve its chemical and sensory properties during refrigeration storage.
 
Materials and Methods: For this purpose, the alcoholic extract of chia seed was prepared by adding chia seed powder to 70% ethanol (5% w/v) with stirring for 24 h, at room temperature. The filtered extracts were concentrated with a rotary evaporator. The concentrated mixture was dried in an oven at 40 °C and kept in an amber glass container in the refrigerator at 4 °C until the experiment was performed. Total phenolics content and antioxidant activity of chia seed extract were evaluated by the Folin–Ciocalteu colorimetric method using gallic acid as standard and for free radical scavenging ability by DPPH (2,2-diphenyl-1-picryl-hydrazyl) method, respectively. Then, chia seed extract was added to butter with different percentages (0.05, 0.1, 0.25, and 0.5%) and its effects on chemical properties including acidity, acid value, peroxide value, and thiobarbituric acid were evaluated for two months at 15-day intervals in refrigerated storage. Also, sensory properties including color, odor, taste, texture, and overall acceptance of butter samples were assessed using 15 untrained evaluators based on a 5-point hedonic test as above conditions. The results were reported as means± standard deviation and they were analyzed with analysis of variance using the software SPSS version 14. Statistical differences were analyzed by Duncan’s multiple range test (p<0.05).
 
Results and Discussion: The results of total polyphenols content were 1108.78 ± 111.79 mg gallic acid per 100 g of extract and radical scavenging activity of chia seed extract in the concentration range of 4 to 20% was 35.17 ± 0.47 to 64.92 ± 2.95%. Also, the efficient concentration (EC50) of chia seed extract was 12.13 ± 0.59 mg/L in this study. It is known that the smaller the EC50, it will be the greater the antioxidant or free radical scavenging activity. According to the results, it was found that the concentration of chia extract has a significant effect on free radical scavenging (p<0.05) so that with increasing the concentration of the extract, its inhibitory properties increased. The results showed that the addition of different concentrations of chia seed extract and storage time were significant on the acidity and acid value of butter samples so that with increasing the amount of chia seed extract in treatments, the amounts of acidity and acid value increased significantly (p<0.05). Also, the acidity and acid value in all samples of butter increased significantly with increasing storage time during refrigeration (p<0.05). However, the amount of these two indices in treatments containing chia extract increased at a slower rate than the control sample during storage time, which could be due to the effect of phenolic compounds in chia seed extract in controlling the activity of lipolytic enzymes. Moreover, the results revealed that with increasing the concentration of the chia seed extract from the 15th day to the end of the storage period, the amounts of peroxide value and thiobarbituric acid of butter treatments significantly decreased compared to the control sample (p<0.05). This is due to the antioxidant effects of phenolic compounds in chia seed extract that delay the oxidation process. In this study, all chemical indices increased significantly during the storage time (p<0.05). All the samples in evaluated sensory properties were significantly different from the control sample (except odor) during 60 days of storage (p<0.05), in this way treatments had better sensory scores in color and taste properties compared to the control. In general, a concentration of 0.5% chia extract delayed oxidative damage, but in terms of sensory evaluation, a treatment containing 0.25% chia extract is selected and introduced as the most desirable treatment.

Keywords

• Chia seed extract
• Butter
• Antioxidant activity
• Chemical properties
• Sensory properties

Main Subjects

• Food Technology

References

1. Abid, Y., Azabou, S., Jridi, M., Khemakhem, I., Bouaziz, M., Attia, H. (2017). Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products. Journal of Food Chemistry, 17: 1-30. https://doi.org/10.1016/j.foodchem.2017.04.125
2. Ahmadi-aghdam, E., Hesari, J., Azadmard, S., Peighambardoust, H. (2012). Antioxidant effect of rosemary and cichorium extracts on the stability of butter from sour cream [dissertation]. Tabriz: Aras International Campus University, M.C. Faculty of Food Science and Technology [In Persian].
3. Aydın, S., Kahyaoğlu, D.T., (2020). Antioxidant effect potential of garlic in vitro and real food system: effects of garlic supplementation on oxidation stability and sensory properties of butter. European Journal of Lipid Science and Technology, 122(3): p.1900261.
4. Bustamante, M., Oomah, B.D., Rubilar, M., Shene, C. (2017). Effective lactobacillus plantarum and bifidobacterium infantis encapsulation with chia seed (salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying. Food Chemistry, 216: 97-105. https://doi.org/10.1016/j.foodchem.2016.08.019
5. Dehghan, B., Esmaeilzadeh Kenari, R., Raftani Amiri, Z. (2018). Investigate the antioxidant properties of orange peel essential oil (Citrus sinesis) on the stability of soybean oil during storage conditions. Journal of Food Science and Nutrition, 112 (11): 73-90 [In Persian].
6. Ewe, J.A., Loo, S.Y. (2016). Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter.  Journal of Food Chemistry, 201: 29-36. https://doi.org/10.1016/j.foodchem.2016.01.049
7. Faid, S.M.A.E.F. (2017). Evaluation of yogurt and soft cheese fortified with chia seeds. World Journal of Dairy & Food Sciences, 12(1): 1-12.
8. Ghaderi-ghahfarokhi, M., Alami, M., Sadeghi Mahoonak, A., Azizi, M., Ghorbani, M. (2012). Effects of phenolic compounds extraction from acorn fruit´s (Quercus branti var persica Lindl.) with different solvents on antioxidant activity in oxidative stability of sunflower oil. Iranian Journal of Medicinal and Aromatic Plants Research, 28 (1): 59-72 [In Persian].
9. Guzmán-Díaz. D.A., Treviño-Garza, M.Z., Rodríguez-Romero, B.A., Gallardo-Rivera, C.T., Amaya-Guerra, C.A., Báez-González, J.G. (2019). Development and characterization of gelled double emulsions based on Chia (Salvia hispanica L.) mucilage mixed with different biopolymers and loaded with green tea extract (Camellia sinensis). Foods, 8(12): 677. https://doi.org/10.3390/foods8120677
10. https://doi.org/10.1002/ejlt.201900261
11. Inglett, G.E., Chen, D., Liu, S.X., Lee, S. (2014). Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT-Food Science and Technology, 55(1): 148-156. https://doi.org/10.1016/j.lwt.2013.07.011
12. INSO (Iran National Standards Organisation). (2007). Animal and vegetable fats and oils- Determination of 2-Thiobarbituric acid value direct- ISIRI no 10494. 1rd revision, Tehran [In Persian].
13. (2009). Animal and vegetable fats and oils- Determination of acid value and acidity- Test method. ISIRI no 4178. 1rd revision, Tehran [in Persian].
14. (2018). Animal and vegetable fats and oils- Determination of peroxide value- Iodometric (visual) endpoint determination. ISIRI no 4179. 2rd revision, Tehran [In Persian].
15. Karim, G., Mohammadi, K., Khandaghi, J., Karimi, H. (2009). Analysis of milk and milk products. 1^st, Tehran University Press, Tehran.
16. Kibui, A.N., Owaga, E., Mburu, M. (2018). Physicochemical properties, sensory evaluation and shelf life characteristics of chia enriched yoghurt. Journal of Agriculture and Food Technology, 8: 1-9.
17. Kobus-Cisowska, J., Szymanowska, D., Maciejewska, P., Kmiecik, D., Gramza-Michałowska, A., Kulczyński, B., Cielecka-Piontek, J. (2019). In vitro screening for acetylcholinesterase and butyrylcholinesterase inhibition and antimicrobial activity of chia seeds (Salvia hispanica). Electronic Journal of Biotechnology, 37: 1-10.
18. Krause, A.J. (2006). Evaluation of consumer acceptance and storage stability of butter. MSc thesis, the Graduate Faculty of North Carolina State University.
19. Krause, A.J., Miracle, R.E., Sanders, T.H., Dean, L.L., Drake, M, A. (2008). The effect of refrigerated and frozen storage on butter flavor and texture. Journal of Dairy Science, 91(2): 455-465. https://doi.org/10.3168/jds.2007-0717
20. Kwon, H.C., Bae, H., Seo, H.G., Han, S.G. (2019). Chia seed extract enhances physiochemical and antioxidant properties of yogurt. Journal of Dairy Science, 102(6): 4870-4876. https://doi.org/10.3168/jds.2018-16129
21. Laczkowski, M.S., Gonçalves, T.R., Gomes, S.T., Março, P.H., Valderrama, P., Matsushita, M. (2018). Application of chemometric methods in the evaluation of antioxidants activity from degreased chia seeds extracts. LWT - Food Science and Technology, 95: 303-307. https://doi.org/10.1016/j.lwt.2018.04.080
22. Limam, S.A., Mohamed, R.A. (2019). Effect of incorporation of chia seeds flour in chicken sausage on TBA values and microbial quality during cooling storage. Journal of Food Sciences, 6(1): 97-103.
23. Lobo, V., Patil, A., Phatak, A., Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy reviews, 4(8): 118-127.
24. Mehdizadeh, T., Mohammadipour, N., Langroodi, A.M., Raeisi, M. (2019). Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter. Heliyon, 5(3): e01296. https://doi.org/10.1016/j.heliyon.2019.e01296
25. Méndez-Cid, F.J., Centeno, J.A., Martínez, S., Carballo, J. (2017). Changes in the chemical and physical characteristics of cow’s milk butter during storage: Effects of temperature and addition of salt. Journal of Food Composition and Analysis, 63: 121-32. https://doi.org/10.1016/j.jfca.2017.07.032
26. Mortensen, B.K. (2016). Butter and other milk fat products: The product and its manufacture. Reference Module in Food Sciences. 2nd Ed., Denmark: PP 1–7.
27. O’Callaghan, T.F., Faulkner, H., McAuliffe, S., O’Sullivan, M.G., Hennessy, D., Dillon, P., Ross, R.P. (2016). Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems. Journal of Dairy Science, 99(12): 9441-9460.
28. Ozturk, S., Cakmakci, S. (2006). The effect of antioxidants on butter in relation to storage temperature and duration. European Journal of Lipid Science and Technology, 108(11): 951-959. https://doi.org/10.1002/ejlt.200600089
29. Raza, S.A., Rashid, A., William, J., Najaf, S., Arshad, M. (2009). Effect of synthetic antioxidant on shelf life of locally manufactured butter known as Makhan in Pakistan. Biharean Biologist, 3(2): 161-162.
30. Saberi, F., Khorasani, S., Shahdadi, F. (2021). Effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot. Iranian Journal of Food Science and Technology, 112 (18): 237-245 [In Persian].
31. Tafreshi, F., Javanmard, M., Fahimdanesh, M. (2015). Effect of rosemary extract coated polymeric film (LDPE) for inhibition of butter oxidation. . Iranian Food Science and Technology Research Journal, 11 (2): 128-139 [In Persian].
32. Torabi-mofrad, F., Fahimdanesh, M. 2(017). Evaluation of physicochemical and microbial properties of butter enriched with sesame and sesame cake antioxidant extract during storage [dissertation]. Tehran: Islamic Azad University, M.C. Faculty of Food Science and Technology [In Persian].
33. Vidanagamage, S.A., Pathiraje, P.M.H.D., Perera, O.D.A.N. (2016). Effects of Cinnamon (Cinnamomum verum) extract on functional properties of butter. Procedia Food Science, 6: 136-142.