بهینه‌سازی شرایط تولید ژله با استفاده از پکتین استخراج‌شده از پوست سیب‌زمینی و بررسی خواص بافتی، فیزیکوشیمیایی و حسی آن در مقایسه با پکتین‌های تجاری

نوع مقاله : مقاله پژوهشی

نویسندگان

• علی کاشانی ¹
• مریم حسنی ¹
• لیلا ناطقی ²
• محمد جواد اسدالله زاده ¹
• پروین کاشانی ³

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

² گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین

³ طب اورژانس دانشکده پزشکی، دانشگاه علوم پزشکی، دانشگاه علوم پزشکی شهید بهشتی.

https://doi.org/10.22067/ifstrj.2020.39274

چکیده

پکتین مخلوط پیچیدهای از پلی‌ساکاریدها است که به‌فراوانی در صنعت غذا به‌عنوان ژل‌کننده، ثبات‌دهنده و امولسیفایر مورداستفاده قرار می‌گیرد. پوست سیب‌زمینی منبع غنی از پکتین با درجه استفریفیکاسیون پایین است که عموماً به‌عنوان ضایعات دور ریخته می‌شود. برای تشکیل ژل توسط پکتین‌‌های با درجه استری کم، غلظت پکتین، کلرور کلسیم و میزان pH بسیار مؤثر است. لذا هدف از این پژوهش بهینه‌سازی خواص بافتی ژله حاوی غلظت‌های مختلف پکتین (5/0 و 1 درصد)، کلرور کلسیم (15، 30 و 45) و ) pH5/2 و 4) و مقایسه خواص فیزیکوشیمیایی،  بافتی و حسی ژله تولیدشده در شرایط بهینه با ژله حاصل از پکتین تجاری مرکبات و سیب بود. مطابق با نتایج شرایط بهینه برای تولید ژله با استفاده از پکتین استخراج‌شده از پوست سیب‌زمینی با هدف دستیابی به بالاترین میزان سختی ژل (0959/30 نیوتن) و نیروی لازم برای شکستن ژل (3431/27 نیوتن) به‌صورت هم‌زمان با 33/94 درصد مطلوبیت در شرایط pH برابر با 4، میزان کلرور کلسیم 2286/35 میلی‌گرم/گرم پکتین و غلظت پکتین 1 درصد مشاهده گردید. شرایط بهینه تولید ژله حاوی پکتین پوست سیب‌زمینی برای ژله‌های تجاری حاوی پکتین مرکبات و سیب اعمال گردید و خواص فیزیکوشیمیایی، بافتی و حسی ژله‌ها با یکدیگر مقایسه گردید. نتایج نشان داد اختلاف معنی‌داری بین خواص فیزیکوشیمیایی، بافتی و اورگانولپتیکی ژله‌های تهیه‌شده با پکتین پوست سیب‌زمینی با ژله‌های تجاری مرکبات و سیب مشاهده نگردید. نتایج تحقیق حاضر نشان داد با استفاده از بهینه‌سازی شرایط تولید می‌توان از پکتین پوست سیب‌زمینی در فرمولاسیون ژله استفاه نمود و ژله‌ای با خواص کیفی مطلوب و قابل مقایسه با پکتین‌های تجاری متداول تولید نمود.

کلیدواژه‌ها

• ژله
• پکتین
• پوست سیب‌زمینی
• خواص بافتی
• فیزیکوشیمیایی
• خواص حسی

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s

نویسندگان [English]

• Ali Kashani ¹
• Maryam Hasani ¹
• Leila Nateghi ²
• Mohammad javad Asadolahzadeh ¹
• Parvin Kashani ³

¹ Department of food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran

² Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin

³ Department of food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran

چکیده [English]

Introduction: Nowaday, the demand for low calorie food based and keeping primary features including texture and taste is increasing. Jelly is one of low calorie products produced from fruits and other components, and its consumption is increasing for human health. Jelly is semi-solid and transparent product that prepared with the use of sugar or juice and pectin or gelatin and flavor and color may also be added. Potato peels contain valuable substances such as pectin. Using potato peels to produce pectin with appropriate properties can solve the environmental issue resulting from these wastes in addition to make value added product. Pectin is a complex polysaccharide that is found in the wall of early plant texture and in the intercellular layer. Pectin contains a group of rich polysaccharides of galacturonic acid units with lower amounts of different sugars (Baiano, 2014). Two commercial forms of pectin are available: high-methoxyl and low-methoxyl pectin (high ester and low ester pectin). High-ester pectin forms a gel in a solutions containing high soluble solids and acidic systems, whereas low-ester pectins form more gel at wider pH and range of solids content but they do require divalent cations to form the gel (Kratchanova et al., 2012). In the food industry, pectin is used as a jelly-making agent, especially in the production of jellies and jams. Pectin is also used in fillers, medicine, pastries, bakery products and also as a stabilizer in juices and beverages, as well as in dietary fiber (Sharma, 2006). Pectin also has therapeutic benefits such as lowering blood cholesterol levels, removing heavy metal ions from the body, stabilizing blood pressure and facilitating intestinal activity (Ptichkina et al., 2008). Temperature, pH, and acid extraction time are the most important factors affecting the extraction yield and quality of produced pectin (Yapo et al., 2007). Currently, almost all commercial pectins are produced from citrus or apple peels, both of which are juices by-products (Thirugnanasambandham et al., 2014). Therefore, the main objective of this study was to optimize the conditions of extraction of pectin from potato peel by response surface methodology and to compare the physicochemical properties of Jelly produced from potato peel under optimum conditions with Jelly produced from apple and citrus
 
Material and methods: Potato of Granola variety was purchased from the local market in Ardebil. The chemicals used for the tests include: citric acid, sodium hydroxide, phenolphthalein, and Calcium chloride were purchased from Merck Company (Germany). The method of Hoseeni et al (2017) was used for jelly production with slight modification as follows. In the First step,0.5 and 1% pectin extracted from potato peelings, 30 % Sugar, 0.014 % Cherry edible color and 0.75 % Cherry essential oil were mixed then 100 CC Boiling water was added to the mixture and mixed again. After the sugar was completely dissolved, 15, 30, and 45 mg of calcium chloride was added per gram of pectin. The pH of the samples was regulated by citric acid solution on 2.5 and 4. The heating of the samples was continued until the brix of the treated treatments was set to 42. The prepared samples were kept at room temperature for half an hour. The treatments were then refrigerated for 2 to 3 hours to complete the jelly closing process. For this purpose some jelly characteristics such as texture properties, physico-chemical (pH, acidity, brix, moisture and Drainage) and sensory properties of samples were investigated using five point hedonic scale. A one-way analysis of variance and Duncan test (P≤ 0.05) in three replications were used to establish the significance of differences in the experimental data. The results were analyzed using the Minitab version 16.
 
Results & Discussion: Results showed that by increasing calcium chloride, pH and Pectin concentration had a significant effect on increasing the hardness of the gel and the strength needed to make the gel brittle (P≤0.05).The highest hardness of the gel in pectin emulsion extracted from potato peel was 30.0959 N and highest force required to break the gel was 27.3431 N in the most severe extraction conditions at Calcium chloride 35.2286 mg/g, Pectin concentration 1% and pH 4. Results of physico-chemical properties showed that there was no significant difference between pH, acidity, brix and moisture of jelly made from apple pectin and citrus and apple commercial pectin. The results of the syneresis showed that the syneresis by the jelly of potato pectin is not similar with jelly from apple pectin and citrus and apple commercial pectin significantly different. Also Results of sensory properties showed that it was no significant difference between jelly from apple pectin and citrus and apple commercial pectin. The results of this study showed that by optimizing the production conditions, potato pectin can be used in jelly formulation and jelly can be produced with desirable and comparable quality compared to the commercial pectins

کلیدواژه‌ها [English]

• Jelly
• Pectin
• potato peel
• Texture properties
• physico-chemical properties
• sensory properties

مراجع

Alarcaoe Silva, M.L., Azimheira, H.G., Januario, M.I.N., Leitao, M.C.A., & Curado, T.C. 1996. Production of hypocaloric jellies of grape juice with sunflower pectin. Progress in Biotechnology, 14, 931-939..

Azadbakht, M., Tabaey, M.H., & Sabet Ahd Jahromi, A. 2003. The comparison of various methods for extraction and isolation of pectin from citrus decumana Murry. Journal of pharmaceutical Sciences, 1, 21-28 (In Persian).

Ayase, A., Ahmadi Zenor, A., Hamdami, N., & Valizadeh, M. 2005. Extract pectin from sunflower and study its functional properties. Agricultural Knowledge, 4(15), 129-113 (In Persian)

Abang Zaidel, D.N., Zainudin, N.N., Mohd Jusoh, Y.M., & Muhamad, I.I. 2015. Extraction and characterization of pectin from sweet potato (Ipomoea Batatas) pulp. Journal of Engineering Science and Technology, 3, 22-29.

Baiano, A. 2014. Recovery of Biomolecules from Food Wastes- A Review. Molecules, 19(9), 14821-14842.

Chang, K.C., & Miyamoto, A. 1992. Gelling characteristics of pectin from sunflower head residues. Journal of food science, 57, 1435-1438.

Fathi, B., Maghsoudlou, Y., Ghorbani, M. & Khamiri, M. 2012. Effect of pH, temperature and time of acidic extraction on the yield and characterization of pectin obtained from pumpkin waste. Journal of Food Industry Research, 22(4), 465-475 (In Persian).

Gatefar, R., Ahmadi Zenoz, A., Ghasemzadeh, H.R., Ayase, A., & Mohammadi, S.A. 2007. Produce low-calorie jelly apple juice using pectin extracted from sunflower. Journal of Agricultural Knowledge, 17(1), 109-118 (In Persian).

Gullon, P. 2013. A review on the extraction of pectin from different raw Material. Anhui agricultural science bulletin, 3, 31-37.

Hosseini Nezhad, M., Mohtashami, M., Kamali, S., & Elahi. M. 2015. Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt. Research and Innovation in Food Science and Technology, 3(1), 65-74 (In Persian).

Hosseini, S.S., Khodaiyan, F., & Barazande, S. 2017. Extraction and Comparison of the Physicochemical Properties of Pectin Extracted from Pineapple, Samsuri and Galia Melon Peels Assisted by Microwave. Iranian Journal of Nutrition Sciences & Food Technology, 11(4), 71–80 (In Persian).

Iglesias, M.T., & Lozano, J.E. 2004. Extraction and characterization of sunflower pectin. Journal of food engineering, 62(3), 215–223.

Institute of Standards and Industrial Research of Iran (ISIRI). 2009. of measuring the amount of pH, acidity, birix methods. Iranian National Standardization Organization (INSO). Standard No. 2682 (In Persian).

Kim, W.J., Sosulski, F., & Campbell, S.J. 1978. Fomrulation and characteristics of low esters gels from sunflower pectin. Journal of food Scinece, 43(3), 746-7 49.

Keramat, J., Kabir, G.M., & Ghenati, B. 2002. Qualitative and quantitative study of pectins extracted from the orange juice concentrate production process waste. Agricultural science and technology and natural resources, 6(4): 141-148 (In Persian).

Kuuva, T., Lantto, R., Reinikainen, T., Buchert, J., & Autio, K. 2003. Rheological properties of laccase-induced sugar beet pectin gels. Food Hydrocoll, 17 (5), 679–84.

Kratchanova, M., Pavlova, E., Panchev, I., & Kratchanov, C. 2012. Influence of microwave Pretreatment of Fresh orange Peels on Pection extraction. Progress in Biotechnology, 14, 941-946.

 Khan, A.A., Butt, M.S., Randhawa, M.A., Karim, R., Sultan, M.T. & Ahmed, W. 2014. Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent. International Food Research Journal, 21(6), 2195-2199.

Kaya, M., Sousa, A.G., Crépeau, M.J., SOrensen, S.O.,  & Ralet, M.C. 2014. Characterization of citrus pectin samples extracted under different conditions: influence of acid type and pH of extraction. Annals of botany journal, 114(6), 1319-1326.

Mesbahi, G.R., & Jamalian, J. 2002. Investigation of pectin extracted from sugar beet pulp and its application in food products. Agricultural Sciences and Technology and Natural Resources, 6(2), 125-137 (In Persian).

Mosayebi, V., Emam-Djomeh, Z. & Tabatabaei Yazdi, F. 2017. Optimization of extraction conditions of pectin by conventional method from black mulberry pomace. Quarterly Journal of Food Science and Technology, 62(14), 341-356 (In Persian).

Nawawi, S.A., & Heikal, Y.A. 1996.  Production of pectin pomace and recovery of leach liquids from orange peel. Journal of food engineering, 28(3-4), 341- 347.

Nateghi, L., Ansari, S., Shahab Lavasani, A. R. 2017. Investigation of yield and physicochemical properties of pectin extracted from eggplant peel. Food Science and Technology, 73(14), 13- 30 (In Persian).

Nateghi, L. & Ansari, S. 2017. Investigation of yield and physicochemical properties of pectin extracted from eggplant cap. Journal of Modern Food Technologies, 5(2), 219-239 (In Persian).

Ptichkina, N.M., Markina, O.A., & Rumyantseva, G.N. 2008. Pectin extraction from pumpkin with the aid of microbial enzymes. Food Hydrocolloids, 22(1), 192-195.

Poiana, M.A.,  Munteanu, M.F.,  Bordean, D.M., Gligor, R., & Alexa, E. 2013. Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam. Chemical cent journal, 7, 121.

 Ridley, B.L., O'Neill, M.A., & Mohnen, D. 2001. Pectins: structure, biosynthesis, and oligogalacturonide-related signaling. Phytochemistry, 57, 929–967.

Raji, Z., Khodaiyan, F., Kiani, H., Hosseini, S.S., & Rezaei, K. 2017. Extraction optimization and physicochemical properties of pectin from melon peel. International journal of biological macromolecules, 98, 709-716.

Szczesniak, A.S. 2002. Texture is a sensory property. Food quality and preference, 13(4), 215-225.

 Sharma, M.A. 2006. Effect of variety and acid washing method on extraction yield an quality of sunflower head pectin. Food Chemistry, 83(1), 43-47.

Sahan, N., Yasar, K., & Hayaloglu, A.A. 2008. Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids, 22(7), 1291-1297.

Sepelev, I., & Galoburda, R. 2015. Industrial potato peel waste application in food production: A Review. Research for Rural Development, Food Sciences, 1, 130-136.

Salehi, F. 2017. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization, 11(4), 2006-2012.

Thirugnanasambandham, K., Sivakumar, V., & Prakash Maran, J. 2014. Process optimization and analysis of microwave assisted extraction of pectin from dragon fruit peel. Journal of Carbohydrate Chemistry, 112, 622-626.

Willats, W.G., McCartney, L., Mackie, W., & Knox, J. P. 2001. Pectin: Cell biology and prospects for functional analysis. Plant Molecular Biology, 47(1–2), 9–27.

Yapo, B., Robert, C., Etienne, I., Wathelet, B., & Paquot, M. 2007. Effect of extraction conditions on the efficiency, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry, 100, 1356-1364.

Yin, Y.G., Fan, X.D., Liu, F.X & Yu, Q.U. 2009. Fast extraction of pectin from apple pomace by high intensity pulsed electric field. Journal of Jilin University (Engineering and Technology Edition), 39(5), 1224-1228.

Yang, J.S., Mu, T.H., & Ma, M.M. 2017. Extraction, structure, and emulsifying properties of pectin from potato pulp. Food chemistry, 244, 197-255.

Zaidel, D.N.A., & Hamidon, N.H. 2017. Effect of extraction conditions on pectin yield extracted from sweet potato peels residues using hydrochloric acid. Chemical Engineering Transactions, 56, 979-984.

hokas, Mikko.,Välimaa, A.L.,Lötjönen, Timo., Kankaala,

A.,Taskila, Sanna and Virtanen, Elina (2014). Resource assessment

for potato biorefinery: Side stream potential in Northern Ostrobothnia.

Agronomy Research 12: 695-704