ریزپوشانی عصاره چغندر قرمز بر پایه بتالائین با استفاده از روش توده‌ای‌سازی مرکب در پاستیل

نوع مقاله : مقاله پژوهشی

نویسندگان

• عاطفه قورچی ¹
• اکرم آریان فر ¹
• وحید حکیم زاده ¹
• سارا ناجی طبسی ²

¹ ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ، واﺣﺪ ﻗﻮﭼﺎن، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ، ﻗﻮﭼﺎن، اﯾﺮان

² گروه نانو فناورى مواد غذایى، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

https://doi.org/10.22067/ifstrj.2024.88135.1333

چکیده

چغندر قرمز به‌دلیل داشتن ترکیبات زیست‌فعالی مثل ترکیبات فنلی و بتانین دارای خواص تغذیه‌ای و سلامتی‌بخش می‌­باشد. ریزپوشانی توأم چند ترکیب در یک ماتریکس، باعث افزایش فعالیت زیستی آن‌ها نسبت به حالتی می­‌شود که تک‌­تک ریزپوشانی شوند. هدف از انجام این پژوهش، ریزپوشانی عصاره چغندر قرمز بر پایه بتالائین با استفاده از روش توده‌­ای­‌سازی مرکب بر روی ویژگی­‌های فعالیت آبی، رطوبت، اسیدیته و بریکس فعالیت آنتی‌اکسیدانی، ویژگی­‌های بافت، رنگ­‌سنجی و ارزیابی حسی پاستیل مورد بررسی قرار گرفت. تمامی آنالیزها با سه تکرار در قالب طرح کاملاً تصادفی انجام شد. مقایسه میانگین­‌ها به روش آزمون چند دامنه‌­ای دانکن در سطح معنی‌­دار 5 درصد با نرم­‌افزار SPSS نسخه 22 انجام شد. نتایج نشان داد که، نمونه­‌های حاوی ریزپوشانی عصاره چغندر قرمز میزان فعالیت آب به‌طور معنی‌­داری کمتر از نمونه شاهد است (p<0.05) اما میزان رطوبت، اسیدیته و بریکس نمونه حاوی ریزپوشانی عصاره چغندر قرمز به‌طور معنی‌­داری بیشتر از نمونه شاهد بود (p<0.05). در طول مدت نگهداری 28 روز نشان داد، نمونه حاوی ریزپوشانی عصاره چغندر قرمز 1.5 درصد میزان پایداری خاصیت آنتی­‌اکسیدانی به‌طور معنی­‌داری بیشتر از سایر نمونه­‌ها است (p<0.05). نتایج آزمون بافت‌­سنجی نشان داد، نمونه‌­های حاوی ریزپوشانی عصاره چغندر قرمز نسبت به نمونه شاهد میزان سختی، چسبندگی و قابلیت جویدن کاهش معنی­‌داری دارد (p<0.05) اما میزان پیوستگی افزایش معنی­‌داری نشان داد (p<0.05). بررسی پارامترهای رنگی نمونه­‌های حاوی ریزپوشانی عصاره چغندر قرمز نسبت به نمونه شاهد نیز نشان داد که باعث کاهش روشنایی (L^*) و زردی (b^*) و افزایش (a^*) شده است. نتایج حاصل از ارزیابی حسی نشان داد که نمونه حاوی ریزپوشانی عصاره چغندر قرمز 1 درصد بیشترین امتیاز نسبت به نمونه شاهد تعلق گرفت.

کلیدواژه‌ها

• آنتی‌اکسیدان
• بافت‌سنجی
• توده‌ای‌سازی مرکب
• پاستیل
• چغندر قرمز

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Nano-encapsulation of Red Beetroot Extract Based on Betalain Using of Complex Coacervation in Gummy Candies

نویسندگان [English]

• Atfeh Ghorchi ¹
• Akram Arianfar ¹
• Vahid Hakimzadeh ¹
• Sara Naji-Tabasi ²

¹ Department of Food Science and Technology, Qu.C, Islamic Azad University, Quchan, Iran

² Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

چکیده [English]

Introduction
Red beet has nutritional and health-promoting properties due to containing bioactive compounds such as phenolic compounds and betanin.  Co-encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components. Customer attitudes and behaviors have moved towards health foods because they have more concerns on increasing environmental stresses such as pollution and toxic substances in the environment. Confectionery products are not exactly foods, but they are widely consumed by children and adults. Traditional gummy confection consists of high amounts of synthetic colorings or flavorings in a gelling agent, commonly known as gelatin, along with acids and sweeteners. Natural color in the form of pigments is synthesized and accumulated in living biological cells of algae, vertebrates, invertebrates, fungi, lichens, or bacteria. The red color in food industry comes mainly from two pigments: anthocyanin and betalains. Among the major groups of natural pigments, betalains can be considered as the least studied, due to its limited sources. The main commercially produced crop  containing betalain is red beet root, however many researchers are exploring red dragon fruit or pitaya as a viable alternative. Betalains, derived from beetroot are water-soluble nitrogenous pigments that stop or delay the oxidation process and exhibit anti-tumor and antiatherosclerotic effects. The application of red color  from beetroot (mainly betalains) is permitted widely in ice cream, sherbet, yogurt, powdered soft drink mix along with confectionaries, soups, and bacon products. The stability of betalains varies with different levels of water activity, temperatures, exposure to oxygen, and light. Complex coacervation is one of the oldest and simplest techniques of encapsulating bioactive compounds for delivery in controlled manner. The technique associates simple preparation conditions, such as non-toxic solvent and low agitation, the techniques has also been employed in the encapsulation of protein and human cells. Microcapsules prepared by complex coacervation are water-insoluble, possessing excellent controlled-release characteristics. Complex coacervation is a technique by which phase separation occurs when oppositely charged polyelectrolytes are electrically balanced in aqueous media. This depends on relatively a set of conditions such as pH, charge density on the polymers, colloid concentration, ionic strength of the medium, temperature, etc. However, all polyelectrolytes do not exhibit this phenomenon.
Materials and Methods
The features of water activity, moisture, acidity, Brix, antioxidant activity, texture characteristics, colorimetry and sensory evaluation of pastilles were investigated. All analyzes were performed with three replications in a completely randomized design. Means were compared using Duncan's multi-range test at a significant level of 5% with SPSS version 22 software.
Results and Discussion
The results showed that water activity of samples containing nanomicrocoating of red beet extract was significantly lower than the control sample (p<0.05), but the moisture, acidity and brix of the sample containing nanomicrocoating of red beet extract were significantly higher from the control (p<0.05). During the storage period of 28 days, it showed that the sample containing 1.5% red beetroot extract's nano-coating had a significantly higher stability of the antioxidant property than other samples (p<0.05). The results of the histological test showed that the sample containing the red beet extract nano-coating had a significant decrease in hardness, stickiness and chewability compared to the control (p<0.05), but the degree of cohesion showed a significant increase (p<0.05). Examining the color parameters of the samples containing red beetroot extract nano-coating compared to the control sample also showed that it caused a decrease in brightness (L*) and yellowness (b*) and an increase in (a*).
Conclusion
The results of the sensory evaluation showed that the sample containing 1% red beetroot extract nano-coating  was awarded the highest score compared to the control.

کلیدواژه‌ها [English]

• Antioxidant
• Complex coacervation
• Gummy candy
• Red beetroot
• Texture analyzer

©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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