با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران

2 گروه علوم و صنایع غذایى، دانشکده صنایع غذایى، دانشگاه بوعلى سینا، همدان، ایران

چکیده

خشک‌کردن باعث افزایش مدت ماندگاری مواد غذایی می‌شود و خشک‌کن فروسرخ زمان و هزینه فرآیند خشک‌کردن را کاهش می‌دهد. در این مطالعه اثر تیماردهی با فراصوت همراه با پوشش‌دهی بر فرآیند خشک‌شدن زغال‌اخته توسط خشک‌کن فروسرخ بررسی شد. ابتدا تأثیر توان اعمال شده توسط دستگاه فراصوت در سه سطح 0، 75 و 150 وات و اثر دمای فراصوت در سه سطح C°20، C°40 و C°60 بر آبگیری مجدد و شاخص تغییرات کلی رنگ زغال‌اخته خشک‌شده بررسی شد. سپس اثر پوشش‌دهی با صمغ‌های گزانتان و دانه مرو بر حفظ ترکیبات فنلی، فعالیت آنتی‌اکسیدانی و خصوصیات حسی محصول ارزیابی گردید. متوسط زمان خشک شدن زغال‌اخته بدون پوشش‌، پوشش داده شده با صمغ گزانتان و صمغ دانه مرو به‌ترتیب برابر 62 دقیقه، 48/7 دقیقه و 48/4 دقیقه بود. تیمارهای بررسی‌شده (توان فراصوت، دمای فرآیند و نوع پوشش) در این پژوهش تأثیر معنی‌داری بر تغییر آبگیری مجدد محصول خشک‌شده نداشتند. پیش‌تیمار فراصوت در هر دو توان 75 و 150 وات سبب کاهش تغییرات کلی رنگ شد که حاکی از بهبود رنگ و جلوگیری از تغییر رنگ و کاهش بازارپسندی می‌باشد. میزان تغییرات رنگ در نمونه‌های بدون پوشش، با پوشش صمغ گزانتان و صمغ دانه مرو برابر با 26/71، 26/02 و 31/36 بود که تفاوت معنی‌داری بین آن‌ها وجود نداشت (0/05<p). استفاده از صمغ دانه مرو باعث حفظ بیشتر ترکیبات فنلی و آنتی‌اکسیدانی شد. مقدار فنل کل زغال‌اخته تازه (خشک نشده)، و نمونه‌های خشک‌شده بازاری، بدون پوشش، با پوشش صمغ گزانتان و با پوشش صمغ دانه مرو به‌ترتیب برابر 23/0، 4/7، 8/0، 9/8 و 12/1 میلی‌گرم گالیک اسید در گرم بودند و نمونه بازاری اختلاف معناداری با سایر نمونه‌های خشک شده توسط فروسرخ داشت (0/05>p). از نظر ارزیاب‌های حسی، نمونه پوشش داده شده با صمغ دانه مرو بهترین نمونه بود و بیشترین امتیاز ویژگی‌های حسی و پذیرش کلی، مربوط به این نمونه بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method

نویسندگان [English]

  • Moein Inanloodoghouz 1
  • Fakhreddin Salehi 1
  • Mostafa Karami 2
  • Ashraf Gohari Ardabili 1

1 Department of Food Science and Technology, Faculty of Food Science, Bu-Ali Sina University, Hamedan, Iran

2 Department of Food Science and Technology, Faculty of Food Science, Bu-Ali Sina University, Hamedan, Iran

چکیده [English]

Introduction
Fruits have a limited harvest season, and the amount of their waste is significant. Drying extends the shelf life of food, and the infrared dryer reduces the time and cost of the drying process. In this study, the effect of sonication at different powers and temperatures along with edible coating with xanthan and wild sage seed gums on the drying process of cornelian cherry by an infrared dryer was investigated.
 
Material and Methods
Solutions of xanthan and wild sage seed gums were used for coating of fresh cornelian cherry. Xanthan gum powder (food grade) was purchased from FuFeng Co. (China). Wild sage seed gum was extracted and used in powder form after drying and grinding to prepare the gum solution. In this study, various concentration of gums solutions (xanthan and wild sage seed) were first prepared in a graduated glass beaker and placed in an ultrasonic bath (Backer vCLEAN1-L6, Iran). The fruits were immersed in the gum solutions (inside the beakers) and sonicated for 5 min (40 kH). Infrared dryer with an infrared radiation source (250 W, near-infrared (NIR), Noor Lamp Company, Iran) was used for drying samples. The distance of samples from the radiation lamp was 10 cm. After each pretreatment (sonication and coating), the samples were dried, until reaching a constant weight. The mass changes of samples were recorded using a Lutron GM-300p digital balance (Taiwan). The rehydration tests were conducted with a water bath (R.J42, Pars Azma Co., Iran). Dried samples were weighed and immersed for 30 minutes in distillated water in a 200 ml glass beaker at 50°C. Then, the extra moisture was drained for 30 s and the samples were re-weighed. The rehydration ratio values (%) of dried samples were determined as the ratio of the final weight of rehydrated samples over the dried samples weight × 100. The color of the cornelian cherry was calculated by determining the lightness (L*) and chromaticity (redness (a*) and yellowness (b*)), and was measured using a scanner (Hp Scanjet 300, China) and Image J software (V.1.42e, USA). The Folin-Ciocalteu (Folin-Ciocalteu's phenolics reagent, Sigma-Aldrich, USA) method was followed for measuring the total phenolics content of dried cornelian cherry. The absorbance of samples (765 nm, UV-VIS spectrophotometer, XD-7500, Lovibond, Germany) was compared with the Gallic acid standard curve. The results were expressed as mg GAE/g dry matter. Effect of applied power by the ultrasonic device at three levels of 0, 75, and 150 W and the effect of temperature at three levels of 20°C, 40°C, and 60°C on the rehydration and total color difference index of dried cornelian cherry were investigated. Also, the effect of coating with xanthan and wild sage seed gums on preserving phenolic compounds, antioxidant activity, and sensory properties of the product was evaluated.
 
Results and Discussion
The average drying time of uncoated cornelian cherry, coated with xanthan gum, and wild sage gum was 62 min, 48.7 min, and 48.4 min, respectively. The examined treatments in this research did not have a significant effect on rehydration change of the dried product. Ultrasonic pretreatment at both 75 and 150 W powers had a decreasing effect on the color changes, which indicates improvement of color and prevention of color change and decrease in desirability. The effect of coating on color changes was also investigated, and the amount of color changes in the uncoated, coated with xanthan gum and wild sage seed gum samples was equal to 26.71, 26.02, and 31.36, and there was no significant difference between them (p>0.05). Using wild sage seed gum preserved more of phenolic and antioxidant compounds. The total phenolics content of fresh cornelian cherry, and dried samples including market, without coating, coated with xanthan gum, and coated with wild sage seed gum was 23.0, 4.7, 0.8, 9.8, and 12.1 mg gallic acid/g, respectively. The market sample had a significant difference with other dried samples dried by infrared (p<0.05). The sample from the market had the least DPPH radical scavenging activity (p<0.05). The market sample scored as the lowest sensory evaluation and had a significant difference with all samples in all sensory attributes (p<0.05).
 
Conclusion
From the panelist’s point of view, the sample coated with wild sage seed gum was the best sample, and the highest score for sensory parameters and overall acceptance was associated with this sample.

کلیدواژه‌ها [English]

  • Antioxidant
  • Color change
  • Phenolic compounds
  • Sensory evaluation
  • Wild sage seed gum

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

  1. Aadil, R.M., Zeng, X.-A., Han, Z., & Sun, D.-W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141(3), 3201-3206. https://doi.org/10.1016/j.foodchem.2013.06.008
  2. Al-Khuseibi, M.K., Sablani, S.S., & Perera, C.O. (2005). Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato. Drying Technology, 23(12), 2449-2461. https://doi.org/10.1080/07373930500340734
  3. Dadan, M., Grobelna, A., Kalisz, S., & Witrowa-Rajchert, D. (2022). The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea). Ultrasonics Sonochemistry, 89, 106156. https://doi.org/10.1016/j.ultsonch.2022.106156
  4. Day, B. (2000). Modified atmosphere packaging of fresh fruit and vegetables–an overview, IV International Conference on Postharvest Science 553, 585-590.
  5. Eftekhari, A., Salehi, F., Gohari Ardabili, A., & Aghajani, N. (2023). Effects of basil seed and guar gums coatings on sensory attributes and quality of dehydrated orange slices using osmotic-ultrasound method. International Journal of Biological Macromolecules, 253, https://doi.org/10.1016/j.ijbiomac.2023.127056
  6. Ercisli, S., Yilmaz, S.O., Gadze, J., Dzubur, A., Hadziabulic, S., & Aliman, Y. (2011). Some fruit characteristics of cornelian cherries (Cornus mas). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 39(1), 255-259.
  7. Ghasemi, S., Ghasemi, M., Nejatian, M.A., & Golmohammadi, M. (2021). Effect of postharvest calcium chloride treatment on the fruit quality and storage life of some Cornelean cherry genotypes (Cornus mas L). Journal of Food Science and Technology (Iran), 18(116), 131-141. https://doi.org/10.52547/fsct.18.116.131
  8. Ghorbani, R., & Esmaiili, M. (2022). Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying. Journal of Food Science and Technology (Iran), 19(123), 15-26. https://doi.org/10.52547/fsct.19.123.15
  9. Gillani, F., Raftani Amiri, Z., & Esmaeilzade Kenari, R. (2018). Comparison of the effect of supercritical carbon dioxide and subcritical water methods on the phenolic content and antioxidant properties of Cornus mas fruit. Journal of Food Science and Technology (Iran), 15(74), 128-119.
  10. Hassan, B., Chatha, S.A.S., Hussain, A.I., Zia, K.M., & Akhtar, N. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095-1107. https://doi.org/10.1016/j.ijbiomac.2017.11.097
  11. Hebbar, H.U., Vishwanathan, K., & Ramesh, M. (2004). Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering, 65(4), 557-563.
  12. Huang, X., Hong, M., Wang, L., Meng, Q., Ke, Q., & Kou, X. (2023). Bioadhesive and antibacterial edible coating of EGCG-grafted pectin for improving the quality of grapes during storage. Food Hydrocolloids, 136, 108255. https://doi.org/10.1016/j.foodhyd.2022.108255
  13. Inanloodoghouz, M., Salehi, F., Karami, M., & Gohari Ardabili, A. (2023). The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry. Journal of Food Science and Technology (Iran), 20(134), 109-118. https://doi.org/10.22034/FSCT.19.134.109
  14. Kalantari, M., Golmakani, M.T., Riahin, M.M., Sharifi, A., & Seraji, A. (2016). The effect of edible coating on osmotic dehydration of blueberries and studying its physio-chemical properties. Innovation in Food Science and Technology, 7(4), 31-39.
  15. Kang, J., Yue, H., Li, X., He, C., Li, Q., Cheng, L., Zhang, J., Liu, Y., Wang, S., & Guo, Q. (2023). Structural, rheological and functional properties of ultrasonic treated xanthan gums. International Journal of Biological Macromolecules, 246, 125650. https://doi.org/10.1016/j.ijbiomac.2023.125650
  16. Karami, S., Farahmandfar, R., Farmani, J., Raftani Amiri, Z., & Motevali, A. (2023). Evaluating combined effect of microwave power-edible coating on physicochemical properties of dried apple slices. Journal of Food Science and Technology (Iran), 20(134), 1-16. https://doi.org/10.22034/fsct.19.134.16
  17. Kowalska, H., Marzec, A., Domian, E., Kowalska, J., Ciurzyńska, A., & Galus, S. (2021). Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review. Comprehensive Reviews in Food Science and Food Safety, 20(6), 5641-5674.
  18. Kroehnke, J., Szadzińska, J., Radziejewska-Kubzdela, E., Biegańska-Marecik, R., Musielak, G., & Mierzwa, D. (2021). Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa)–The influence of ultrasound on process kinetics and product quality. Ultrasonics Sonochemistry, 71, 105377. https://doi.org/10.1016/j.ultsonch.2020.105377
  19. Lan, W., Sun, Y., Liu, S., Guan, Y., Zhu, S., & Xie, J. (2022). Effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of pompano during ice storage. Ultrasonics Sonochemistry, 86, https://doi.org/10.1016/j.ultsonch.2022.106032
  20. Mirzaii, S.M., & Mohammadi Sani, A. (2015). Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream. Journal of Food Science and Technology (Iran), 13(54), 95-104.
  21. Nawab, A., Alam, F., & Hasnain, A. (2017). Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato (Solanum lycopersicum) fruit. International Journal of Biological Macromolecules, 103, 581-586. https://doi.org/10.1016/j.ijbiomac.2017.05.057
  22. Nsengiyumva, E.M., & Alexandridis, P. (2022). Xanthan gum in aqueous solutions: Fundamentals and applications. International Journal of Biological Macromolecules, 216, 583-604. https://doi.org/10.1016/j.ijbiomac.2022.06.189
  23. Pan, Z., Li, X., Bingol, G., McHugh, T., & Atungulu, G. (2009). Development of infrared radiation heating method for sustainable tomato peeling. Applied Engineering in Agriculture, 25(6), 935-941.
  24. Salehi, F. (2023). Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review. Food Bioscience, 51, https://doi.org/10.1016/j.fbio.2022.102307
  25. Salehi, F., Cheraghi, R., & Rasouli, M. (2022). Mass transfer kinetics (soluble solids gain and water loss) of ultrasound-assisted osmotic dehydration of apple slices. Scientific Reports, 12(1), 15392. https://doi.org/10.1038/s41598-022-19826-w
  26. Salehi, F., & Inanloodoghouz, M. (2023). Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums. International Journal of Biological Macromolecules, 253, https://doi.org/10.1016/j.ijbiomac.2023.127828
  27. Salehi, F., Inanloodoghouz, M., Ghazvineh, S., & Moradkhani, P. (2024). Effect of microwave treatment on physicochemical characteristics and efficiency of sour cherry drying process. Iranian Food Science and Technology Research Journal. https://doi.org/10.22067/ifstrj.2023.83605.1272
  28. Salehi, F., & Satorabi, M. (2021). Effect of basil seed and xanthan gums coating on colour and surface change kinetics of peach slices during infrared drying. Acta Technologica Agriculturae, 24(3), 150-156. https://doi.org/10.2478/ata-2021-0025
  29. Satorabi, M., Salehi, F., & Rasouli, M. (2021). The influence of xanthan and balangu seed gums coats on the kinetics of infrared drying of apricot slices: GA-ANN and ANFIS modeling. International Journal of Fruit Science, 21(1), 468-480. https://doi.org/10.1080/15538362.2021.1898520
  30. Silva, K.S., Garcia, C.C., Amado, L.R., & Mauro, M.A. (2015). Effects of edible coatings on convective drying and characteristics of the dried pineapple. Food and Bioprocess Technology, 8(7), 1465-1475. https://doi.org/10.1007/s11947-015-1495-y
  31. Subramanyam, R., Narayanan, M., & Rao, D.G. (2017). Engineering studies on moisture diffusivity of solid food products during processing-A review. ChemBioEng Reviews, 4(5), 304-309. https://doi.org/10.1002/cben.201600018
  32. Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., & Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry, 117(4), 647-653. https://doi.org/10.1016/j.foodchem.2009.04.066
CAPTCHA Image