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

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 2، دوره 20، شماره 6 - شماره پیاپی 90، بهمن و اسفند 1403، صفحه 119-136   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.89000.1350

نویسندگان

فرناز فلاحپور سیچانی؛ هاجر عباسی^*

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

پائونیا؛ رفتار رئولوژیکی؛ فراصوت مایکروویو؛ نگهدارنده‌ها

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