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

Document Type : Research Article-en

Authors

Farnaz Fallahpour Sichani

Hajar Abbasi

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

https://doi.org/10.22067/ifstrj.2024.89000.1350

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, 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.

Keywords

Microwave

Paeonia officinalis

Preservatives

Rheological behavior

Ultrasonication

Subjects

• Food Technology

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©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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