اثر شرایط استخراج بر میزان کل آنتوسیانینPerilla frutescens (L.) Britton و کاربرد آن در رنگ‌دهی بیسکویت کره‌ای

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

فام تای مای ترام

نوین نوک سان فونگ

مؤسسه فناوری سبز و پایدار، دانشگاه تو دائو موت، شهر هوشی مین، ویتنام

https://doi.org/10.22067/ifstrj.2026.96395.1506

چکیده

گرایش مصرف‌کنندگان به سوی غذاهای ایمن و سالم، پژوهش و کاربرد رنگ‌های طبیعی را در محصولات سنتی بیسکویت به‌منظور بهبود کیفیت و ارزش حسی افزایش داده است. Perilla frutescens (L.) Britton گیاهی از خانواده Lamiaceae است که به‌طور گسترده در کشورهای شرق آسیا یافت می‌شود و هم به‌عنوان ادویه در آشپزی و هم در طب سنتی مورد استفاده قرار می‌گیرد. این گیاه سرشار از آنتوسیانین‌ها، دسته‌ای از ترکیبات پلی‌فنولی است که به‌عنوان رنگ‌دهنده‌های طبیعی عمل کرده و دارای خواص آنتی‌اکسیدانی قوی هستند. هدف این مطالعه، ارزیابی فرآیند استخراج برگ پریلا برای افزایش میزان کل آنتوسیانین و کاربرد آن در رنگ‌دهی بیسکویت‌های کره‌ای بود. عوامل مورد بررسی شامل نسبت نمونه به آب (1:10، 1:15، 1:20 و 1:25 گرم:میلی‌لیتر)، دمای استخراج (60، 70، 80 و 90 درجه سانتی‌گراد) و زمان استخراج (20، 25، 30 و 35 دقیقه) بودند. عصاره به‌دست‌آمده از نظر میزان آنتوسیانین با استفاده از روش اختلاف pH مورد تجزیه‌وتحلیل قرار گرفت. نتایج نشان داد که نسبت نمونه به آب 1:20 گرم:میلی‌لیتر، دمای استخراج 90 درجه سانتی‌گراد و زمان استخراج 30 دقیقه، مناسب‌ترین شرایط برای دستیابی به بیشترین میزان کل آنتوسیانین (1.70 میلی‌گرم بر گرم وزن خشک) هستند. افزودن عصاره برگ پریلا (PLE) به‌طور معنی‌داری بر ویژگی‌های فیزیکی بیسکویت‌ها (قطر، بازده، روشنایی و سختی) تأثیر گذاشت؛ به‌طوری‌که با افزایش میزان PLE، بیسکویت‌ها تیره‌تر و تردتر شدند. ارزیابی حسی نشان داد که بیسکویت‌های غنی‌شده با PLE از نظر بافت، رنگ و طعم امتیاز بالاتری نسبت به نمونه شاهد دریافت کردند. نتایج همچنین نشان داد که بیسکویت‌های دارای بیشترین امتیاز در تمامی شاخص‌ها، حاوی 7.5٪ PLE  بودند. به‌طور کلی، این مطالعه نشان می‌دهد که با افزودن عصاره برگ پریلا می‌توان بیسکویت‌های کره‌ای با رنگی متمایز و ارزش تغذیه‌ای بهبودیافته تولید کرد.

کلیدواژه‌ها

آنتوسیانین

استخراج

بیسکویت کره‌ای

Lamiaceae

Perilla frutescens

موضوعات

• زیست فناوری مواد غذایی

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عنوان مقاله English

Effect of Extraction Conditions on Total Anthocyanin Content from Perilla frutescens (L.) Britton and Its Application in Coloring Butter Biscuit

نویسندگان English

Pham Thi My Tram

Nguyen Ngoc Thanh Phuong

Institute of Green and Sustainable Technology, Thu Dau Mot University, Ho Chi Minh City, Vietnam

چکیده English

The consumer trend toward safe and healthy food has spurred research and application of natural colors in traditional biscuit products to improve quality and sensory value. Perilla frutescens (L.) Britton is a member of the Lamiaceae family and is widely found in East Asian regions, where it is used as both a spice in cooking and in traditional medicine. It is rich in anthocyanins, a class of polyphenolic compounds that act as natural colorants and possess strong antioxidant properties. This study aimed to evaluate the extraction process of perilla leaf for enriching the total anthocyanin content, which is applied in coloring butter biscuits. The investigated factors included the sample-to-water ratio for extraction (1:10, 1:15, 1:20, and 1:25 g:mL), extraction temperatures (60°C, 70°C, 80°C, and 90°C), and extraction times (20, 25, 30, and 35 minutes). The obtained extract was analyzed for anthocyanin content using the pH differential method. The findings suggested that a sample-to-water ratio of 1:20 g:mL, an extraction temperature of 90°C, and an extraction duration of 30 minutes were the most suitable extraction conditions to achieve a high total anthocyanin content (1.70 mg.g^-1 DW). The addition of perilla leaf extract (PLE) significantly affected the physical properties of the biscuits (diameter, yield, brightness, and hardness of the biscuits); the higher the amount of PLE added, the darker and crispier the biscuits became. Sensory analysis showed that biscuits supplemented with PLE were rated higher than the control in terms of texture, color, and flavor. The results showed that the biscuits that received the highest scores across all parameters were supplemented with PLE at a rate of 7.5%. Overall, the analysis suggests that it is possible to produce butter biscuits with a characteristic color and improved nutritional profile by adding PLE.

کلیدواژه‌ها English

Anthocyanin

Butter biscuit

Extraction

Lamiaceae

Perilla frutescens

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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