مجله پژوهشهای علوم و صنایع غذایی ایران

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ررسی ترکیبات و خواص کیفی عصاره Paeonia officinalis استخراج شده به روش غوطه‌وری با اعمال امواج ماوراء‌صوت و مایکروویو: ارزیابی بالقوه عصاره به‌عنوان یک نگهدارنده در دسر پاناکوتا

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران

چکیده

نگهدارنده‌ها موادی هستند که می‌توانند از تخمیر، اسیدی شدن و سایر فرآیندهایی که موجب فساد غذا می‌شوند، جلوگیری یا آن‌ها را متوقف کنند. این پژوهش با هدف استخراج عصاره ریشه گیاهPaeonia officinalis  با کمک اعمال روش امواج فراصوت (40 کیلوهرتز، 40 درجه سانتی‌گراد به‌مدت 45 دقیقه) و مایکروویو (400 وات، 40 درجه سانتی‌گراد، 5 دقیقه) در روش غوطه‌وریی و ارزیابی بازده استخراج، ترکیبات شیمیایی، خواص آنتی‌اکسیدانی و ضدمیکروبی عصاره‌ها انجام گرفت. در مرحله بعد، بهترین عصاره به میزان 2، 4 و 6 درصد به فرمولاسیون دسر پاناکوتا اضافه شد تا اثرات آن بر ویژگی‌های فیزیکی، شیمیایی، حسی و میکروبی محصول در طول مدت نگهداری بررسی شود. یافته‌ها نشان می‌دهند که اعمال روش امواج فراصوت راندمان استخراج عصاره را بهبود می‌بخشد. این عصاره دارای بالاترین سطوح ترکیبات فنلی (1.18±52.64 میلی‌گرم اسید گالیک در هر گرم)، خواص آنتی‌اکسیدانی (0.47±76.33 درصد) و فعالیت ضد میکروبی در برابر Escherichia coli،Staphylococcus aureus  وCandida albicans  بوده است. افزودن عصاره به پاناکوتا نرخ تولید اسید را در محصول کاهش می‌دهد و منجر به کاهش جمعیت کل باکتری‌ در مقایسه با نمونه شاهد در پایان دوره نگهداری می‌شود. دسر حاوی 2 درصد عصاره ویژگی‌های حسی (طعم، رنگ، بو، بافت و پذیرش کلی) مشابه نمونه شاهد داشته در حالی‌که کیفیت میکروبیولوژیکی آن برای مدت طولانی‌تری حفظ گردید. عصاره اتانولی ریشه Paeonia officinalis که با اعمال روش امواج فراصوت در روش غوطه‌وری استخراج شده است، می‌تواند به‌عنوان یک نگهدارنده مؤثر برای دسرهای لبنی معرفی شود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta

نویسندگان [English]

  • Farnaz Fallahpour Sichani
  • Hajar Abbasi

Department of Food Science and Technology, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

چکیده [English]

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.

کلیدواژه‌ها [English]

  • Microwave
  • Paeonia officinalis
  • Preservatives
  • Rheological behavior
  • Ultrasonication

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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مجله پژوهشهای علوم و صنایع غذایی ایران
دوره 20، شماره 6 - شماره پیاپی 90
بهمن و اسفند 1403
صفحه 119-136
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  • تاریخ دریافت: 01 مرداد 1403
  • تاریخ بازنگری: 11 مهر 1403
  • تاریخ پذیرش: 11 مهر 1403
  • تاریخ اولین انتشار: 18 دی 1403
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