اثر غلظت‌های مختلف پکتین بر پایداری رنگ و آنتوسیانین‌های زرشک سیاه(B. cratagina) در سیستم مدل پاستیل میوه‌ای

نشریه پژوهشهای علوم و صنایع غذایی ایران

مقاله 8، دوره 14، شماره 4 - شماره پیاپی 52، مهر و آبان 1397، صفحه 617-628  

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1395i0.38628

نویسندگان

محمد فرهادی چیتگر¹؛ مهران اعلمی¹؛ یحیی مقصودلو¹؛ محمدرضا عطارودی²

¹گروه علوم و صنایع غذایی، دانشگاه منابع طبیعی و کشاورزی گرگان، گرگان.

²گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.

چکیده

گونه‌های زرشک به ویژه زرشک سیاه (B. cratagina) حاوی مقادیر زیادی آنتوسیانین بوده و می‌توانند جایگزین مناسبی برای رنگ‌های سنتزی محسوب شوند. در این پژوهش اثر درصد‌های مختلف پکتین سیب با درجه استری بالا بر پایداری آنتوسیانین‌ها و رنگ ظاهری عصاره زرشک سیاه طی نگهداری در سیستم مدل پاستیل میوه‌ای مورد ارزیابی قرار گرفت. اختلاف آماری معنا‌داری در سطح (05/0P

کلیدواژه‌ها

آنتوسیانین؛ پارامترهای رنگی؛ پاستیل؛ پکتین؛ زرشک سیاه

مراجع

آزادی،ر.، 1388. فلور ایران تیره زرشک. موسسه تحقیقات و جنگلها و مراتع کشور.

خلیلیان، ص.، شهیدی، ف.،الهی، م و محبی، م. 1389. بررسی فرمولاسیون پاستیل طالبی با تکیه بر ویژگی های حسی و بررسی تغییرات رنگ آنها طی مدت زمان نگهداری با استفاده از روش پردازش تصویر، نوزدهمین کنگره ملی علوم و صنایع غذایی ایران.

فرهادی،م.، وریدی، م.ج.، وریدی،م. و شهیدی، ف. 1393. بررسی خصوصیات فیزیکوشیمیایی سه گونه زرشک بومی ایران، مجله پژوهش‌های صنایع غذایی تبریز، 24، 76-63.

Ahmed, J., Shivhare, U.S. and Raghavan, G.S.V., 2004, Thermal degradation kinetics of anthocyanins and visual colour of plum puree. European Food Research and Technology, 218: 525–528.

Ahrendt, L., 1961, Berberis and Mahonia, a taxonomical revision. Bot J Linn Soc, 57:401–410.

Alighourchi, H., & Barzegar, M., 2009, some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage. Journal of Food Engineering, 90: 179–185.

AOAC 2005.Association of Official Analytical Chemistry, 17th Ed., AOAC, Washington, DC

Arena, E., Fallico, B., & Maccarone, E., 2000, Influence of carotenoids and pulps on the color modification of blood orange juice. Journal of Food Science, 65: 458–460.

Belitz, H-D. & Grosch, W., 1999, Food Chemistry, 2nd edn.Springer, Berlin Heidelberg New York.

Boulton, R. B. 2001. The copigmentation of anthocyanins and its role in the color of red wine: A critical review. American Journal of Enology and Viticulture, 52:67-87.

Brownmiller, C., Howard, L. R., & Prior, R. L., 2008, Processing and storage effects on monomeric anthocyanins, percent polymeric colour, and antioxidant capacity of processed blueberry products. Journal of Food Science, 5: 72-79.

Buchweitz, M., Speth, M., Kammerer, D.R., & Carle, R., 2013, Impact of pectin type on the storage stability of black currant (Ribes nigrumL.) anthocyanins in pectic model solutions. Food Chemistry, 139:1168–1178.

Buchweitz, M., Speth, M., Kammerer, D.R., & Carle, R., 2013, Stabilisation of strawberry (Fragaria x ananassaDuch.) anthocyanins by different pectins. Food Chemistry, 141: 2998–3006.

Cam, M., Hisil, Y. and Durmaz, G., 2009, Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112:721–726.

Cavalcanti, R. N., Santos, D. T., & Meireles, M. A. A., 2011, Non-thermal stabilization mechanisms of anthocyanins in model and food systems—an overview. Food. Research International, 44: 499-509.

Demars, L.L., & Zeigler G.R., 2001, Texture and structure of gelatin/pectin –based gummy confections. Hydrocolloids, 15: 643-653.

Doublier, J. L., & Cuvelier, G., 1996, Gums and Hydrocolloids: functional aspects. In A.-C. Eliasson (Ed.), Carbohydrates in food .pp. 283–318, New York: Basel, Marcel Dekker.

Estupinan, D.C., Schwartz, S.J., & Garzon, G.A., 2011, Antioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages anthocyanin products. Trends in Food Science Technology, 16: 423–428.

Garcia-Viguera, C., & Bridle, P. 1999. Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid. Food Chemistry, 64: 21-26.

Gonnet J. -F., 2001, Colour effects of co-pigmentation of anthocyanins revisited. 3: A further description using CIELAB differences and assessment of matched colours using CMC model. Food Chemistry, 63: 409−415.

Guichard, E., Issanchou, S., Descourvieres, A., & Etievant, P., 1991, Pectin concentration, molecular weight and degree of esterification: influence on volatile composition and sensory characteristics of strawberry jam. Journal of Food Science, 56: 1621–1627.

Hellstrom, J., Mattila, P., &Karjalainen, R., 2013. Stability of anthocyanins in berry juices stored at different temperatures. Journal of Food Composition and Analysis, 31: 12-19.

Hojjatpanah, G., & Fazaeli, M., 2011, Effects of heating method and conditions on the quality attributesof black mulberry (Morus nigra) juice concentrate. Food Science Technology, 46: 956–962.

Holzwarth, M., Korhummel, S., Siekmann, T., Carle, R., & Kammerer, D.r., 2013, Influence of different pectins, process and storage conditions on anthocyaninand colour retention in strawberry jams and spreads. Food Science Technology, 52: 131-138.

Hubbermann, E. M., Heins, A., Stöckmann, H., & Schwarz, K., 2006, Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates. Euro Food Research Technology, 223: 83-90.

Ibarz, A., Pagan, J., & Garza, S., 1999, Kinetic models for colour changes in pear puree during heating at relatively high temperatures. Journal Food Engineering, 39: 415–422.

Izzo, M., Stahl, C., & Tuazon, M., 1995, Using cellulose and carrageenan to lower fat and calories in confections. Food science Technology, 6: 45–49.

Jimenez-Aguilar, D.M., Ortega-Regules, A.E., Lozada-Ramı´rez, J.D., Perez-Perez, M.C.I., Vernon-Carter, E.J., & Welti-Chanes, I., 2011, Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. Journal of Food Composition and Analysis, 24: 889-894.

Kalt, W., Forney, C.F., Martin, A., & Prior, R.L: 1999, Antioxidant capacity, vitamin C, phenolics and anthocyanins after fresh storage of small fruits. Journal of Agriculture and Food Chemistry, 47: 4638–4644.

Kara, S., & Erçelebi, E.A., 2013. Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.). Journal of Food Engineering, 116: 541–547.

Konczak, I., & Zhang, W., 2004, Anthocyanins-more than nature’s colours. Journal of Biomedicine and Biotechnology, 2004: 239-240.

Koocheki, A., Taherian, A. R., Razavi, S. M. A., T Bostan, A., 2009, Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds. Food Hydrocolloids, 23: 2369–2379.

Lako, J., Trenerry, V.C., Wahlqvist, M., Wattanapenpaiboon, N., Sotheeswaran, S., & Premier, R., 2007, Phytochemical flavonols, carotenoids and the antioxidant properties of a wide election of Fijian fruit, vegetables and other readily available foods. Food Chemistry, 101:1727–1741.

Mahdavee Khazaei, K., Jafari, S.M. Ghorbani, M., & Hemmati Kakhki, A., 2014, Application of maltodextrin and gum Arabic in microencapsulation of saffron petal’s anthocyanins and evaluating their storage stability and color. Carbohydrate Polymer, 105: 57–62.

Maier, T., Fromm, M., Schieber, A., Kammerer, D.R., & Carle, R., 2009, Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts, Euro Food Research Technology, 229: 949–960

Malien-Aubert, C., Dangles, O., & Amiot, M.J., 2001, Color stability of commercial anthocyanin-based extract in relation to the phenolic composition. Protective effects by intra and ntermolecular copigmentation. Journal of Agriculture and Food Chemistry, 49: 170–176.

Maskan M., 2006, Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: color degradation and kinetics. Journal of Food Engineering, 72: 218–224.

Matsufuji, H., Otsuki, T., Takeda, T., Chino, M., & Takeda, M. 2003. Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicals. Journal of Agricultural and Food Chemistry, 51: 3157–3161.

McCann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K., Kitchin, E., Lok, K., Porteous, L., Prince, E., Sonuga-Barke, E., Warner, J., & Stevenson, J., 2007, Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised. Double-blinded, placebo-controlled trial. The Lancet. 370: 1560–1567.

Ochoa, M. R., Kesseler, A. G., Vullioud, M. B., & Lozano, J. E., 1999, Physical and chemical characteristics of raspberry pulp: storage effect on composition and color. Food Science and Technology, 149: 149-153.

Özgen, M., Saraçolu, O., & Geçer, E.N., 2012, Antioxidant Capacity and Chemical Properties of Selected Barberry (Berberis vulgaris L.) Fruits. Horticulture Environment Biotechnology, 53: 447-451.

Patras, A., Bruntona. N.P., O’Donnellb, C., & Tiwari, B.K., 2010, Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21: 3-11.

Skerede G., 1985, Color quality of blackcurrant syrups during storage evaluated by hunter L, a, b values. Journal of Food Science, 50:514–517.

Sood, P., Modgil, R., & Sood, M., 2010, Physicochemical and nutritional evaluation of indiginous wild fruit Kasmal Berberis lycium Royle. Indian Journal natural product and resoueces, 1: 362-366.

Vera de Rosso, V., & Mercadante, A.Z., 2007, Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system. Innovative Food Science and Emerging Technologies, 8: 347–352.

Wang, W.D., & Xu, S.Y., 2007, Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of Food Engineering, 82: 271–275.

Wrolstad, R.E., Durst, R.W., & Lee, J., 2005, tracking color and pigment changes in anthocyanin products. Trends in Food Science and Technology, 16: 423–428.

Yang, Z., Han, Y., GU, Z., Fan, G. & Chen, Z., 2008, Thermal degradation kinetics of aqueous anthocyanins and visual colour of purple corn (Zea mays L.) cob. Innovative Food Science and Emerging Technologies, 9: 341–347.