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بررسی امواج فراصوت در استخراج ترکیبات فنولیک و تاثیر باکتری‌های لاکتیکی در بهبود خواص بیولوژیک آب تمشک سیاه و جلوگیری از اکسیداسیون ماهی تیلاپیا | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 2 - شماره پیاپی 75، دی 1402، صفحه 131-154 اصل مقاله (798.3 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.362564.1367 | ||
| نویسندگان | ||
| محمد مهدی کریمخانی1؛ عبداله جمشیدی* 2؛ محمود نصرالله زاده3؛ محمد آرمین4؛ طیبه زینلی5؛ سید مهدی جعفری6 | ||
| 1دانشجوی دکتری تخصصی بهداشت مواد غذائی. گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد ، ایران | ||
| 2استاد، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد ، ایران | ||
| 3دانشیار گروه شیمی،دانشکده علوم پایه ،دانشگاه قم،قم،ایران | ||
| 4دانشیار، گروه زراعت و اصلاح نباتات، واحد سبزوار، دانشگاه ازاد اسلامی، سبزوار، ایران | ||
| 5استادیار بهداشت مواد غذایی، گروه بهداشت عمومی، دانشکده بهداشت، مرکز تحقیقات عوامل اجتماعی موثر بر سلامت، دانشگاه علوم پزشکی بیرجند، | ||
| 6گروه مهندسی مواد و طراحی صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| چکیده | ||
| در این مطالعه، هدف، بررسی تاثیر روش استخراج امواج فراصوت بر ترکیبات فنولیک وهمچنین بهبود خصوصیات آب تمشک سیاه (Rubus Dolichocarpus) با افزودن باکتری‌های لاکتوباسیلوس گازری و لاکتوباسیلوس کازئی است. ابتدا آب تمشک‌ها با استفاده از امواج فراصوت با فرکانس ثابت در توان‌های 225، 245 و 265 وات و زمان‌های متفاوت 30، 60 و 90 دقیقه در دماهای 25، 35، 45، 55 و 65 درجه سانتیگراد استخراج شدند که بیشترین میزان ترکیبات فنولیک در توان 285 وات و زمان 90 دقیقه و در دماهای 25، 35 و 45 درجه سانتیگراد بدست آمده است. سپس باکتری‌ها در آب تمشک سیاه تحت امواج فراصوت قرارداده شده تلقیح شدند و میزان تغییر ترکیبات فنولیک و فلاونوئید، آنتوسیانین‌ها و قدرت آنتی اکسیدانی و مهار آنزیم آلفا آمیلاز و ممانعت از تشکیل تیروزیناز در ساعت‌های مختلف تخمیر تعیین شد. نتایج نشان داده که با افزایش ساعت‌های تخمیر، قدرت بیولوژیک آب میوه و ممانعت از آنزیم‌های آلفا آمیلاز و تیروزیناز افزایش یافت. همچنین میزان ترکیبات فنولیک و فلاونوئید هم با افزایش زمان تخمیر افزایش یافت ولی میزان آنتوسیانین‌ها کاهش یافت و خواص بیولوژیک آب میوه تخمیر شده بیش از 40 درصد ارتقاء پیدا کرده است. همچنین بررسی قدرت آنتی اکسیدانی نمونه‌های آب میوه تحت امواج فراصوت قرارداده شده به همراه فرایند تخمیر در ماهی تیلاپیا در مدت 15 روز بررسی گردید. طبق نتایج بدست آمده در بین نمونه-های آب تمشک، نمونه آب میوه تحت امواج فراصوت قرارداده شده و تخمیر شده با لاکتوباسیلوس گازری قویترین نمونه درکاهش میزان TBARS بود . | ||
| کلیدواژه‌ها | ||
| آب تمشک سیاه؛ باکتری های لاکتیکی؛ آنتی اکسیدان؛ مهار آلفا آمیلاز؛ مهار تیروزیناز | ||
| عنوان مقاله [English] | ||
| Investigating the effect of ultrasound process on the extraction of phenolic compounds and lactic acid bacteria in the improvement of biological properties of black raspberry juice and prevention of tilapia fish oxidation | ||
| نویسندگان [English] | ||
| Mohammad Mahdi Karimkhani1؛ Abdollah Jamshidi2؛ Mahmoud Nasrollahzadeh3؛ Mohammad Armin4؛ Tayebeh Zeinali5؛ seid mehdi jafari6 | ||
| 1Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran | ||
| 2Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran | ||
| 3Department of Chemistry, Faculty of Science, University of Qom, Qom, 37185-359, Iran | ||
| 4Department of Agronomy and plant breeding , Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | ||
| 5Departmen of Public Health, School of Health, Social Determinants of Health Research Center, Birjand Universiy of Medical Sciences, Birjand, Iran | ||
| 6Agricultural Sciences and Natural Resources of Gorgan University, Gorgan, Iran | ||
| چکیده [English] | ||
| The aim of study was to investigate the effect of the ultrasound extraction on phenolic compounds and also to improve the properties of black raspberry juice (Rubus Dolichocarpus) by adding Lactobacillus gaseri and L.casei bacteria. First, raspberry juice was extracted by ultrasonic method with constant frequency at 225, 245, and 265 watts and different times of 30, 60, and 90 minutes at temperatures of 25, 35, 45, 55, and 65 degrees Celsius. The highest amount of phenolic compounds was obtained at the power of 285 watts and time of 90 minutes and at temperatures of 25, 35, and 45 degrees Celsius. Then the bacteria were inoculated in ultrasonicated black raspberry juice and the amount of change in phenolic and flavonoid compounds, anthocyanins, and antioxidant power and inhibition of alpha-amylase enzyme and tyrosinase formation at different hours of fermentation were determined and observed that with increasing fermentation hours, the biological power of fruit juice and inhibition of alpha-amylase and tyrosinase enzymes increased. The amount of phenolic and flavonoid compounds also increased with increasing fermentation time, but the amount of anthocyanins decreased and the biological properties of fermented fruit juice were improved by more than 40%. The antioxidant power of the ultrasounded fruit juice samples along with the fermentation process in tilapia fish was also investigated for 15 days. According to the obtained results among the raspberry juice samples, the fruit juice sample extracted with ultrasound, and fermented with Lactobacillus gaseri was the strongest sample in reducing the amount of TBARS. | ||
| کلیدواژه‌ها [English] | ||
| black raspberry juice, lactic bacteria, antioxidant, Inhibition of alpha-amylase, Tyrosinase inhibition | ||
| مراجع | ||
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