تأثیر سونیکاسیون حرارتی بر ترکیبات زیست‌فعال آب آلبالو در مقایسه با روش معمول پاستوریزاسیون

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته دکتری علوم و صنایع، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

3 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران؛ مرکز تحقیقات ایمنی غذا و دارو ،پژوهشکده مدیریت سلامت و ارتقای ایمنی،دانشگاه علوم پزشکی تبریز، تبریز، ایران

4 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آتاتورک، ارزروم، ترکیه

چکیده

هدف از این پژوهش، مطالعه تأثیر سونیکاسیون حرارتی در مقایسه با روش معمول پاستوریزاسیون روی ترکیبات زیست‌فعال و برخی از ویژگی­ های آب آلبالو بود. تیمارها شامل نمونه کنترل، نمونه پاستوریزه شده (90 درجه سیلسیوس، 30 ثانیه)، نمونه حرارت داده شده در دمای 60 درجه سیلسیوس به­مدت 4، 8 و12 دقیقه، نمونه فراصوت بدون حرارت در همان زمان­ها و دامنه­ های 4/24، 7/42 و61 میکرومتر (50، 75 و 100 درصد) و نمونه فراصوت با حرارت 60 درجه سیلسیوس در همان مدت و دامنه ­ها بودند. تیمار پاستوریزاسیون کاهش 7/31 درصد از محتوای ویتامین ث، 9/22 درصد از محتوای فنولی، 4/19 درصد از محتوای آنتی­ اکسیدانی، 2/6 درصد از محتوای آنتوسیانینی آب آلبالو را موجب شد. در دامنه 61 میکرومتر فراصوت دمای 60 درجه سیلسیوس و زمان 12 دقیقه، 8/20 درصد از محتوای ویتامین ث کاسته شد. هم‌چنین، با افزایش دما، دامنه و زمان فراصوت میزان محتوای فنولی کاهش یافت. دامنه­ های بالای فراصوت کاهش معنی­ دار (p<0.05) در محتوای آنتوسیانینی را موجب گردید به­ طوری‌ ­که در دامنه 61 میکرومتر، زمان 4 دقیقه و دمای 60 درجه سیلسیوس محتوای آنتوسیانینی 6/6 درصد کاسته شد. در کل، نتایج مطالعه حاضر نشان می­دهد تیمار فراصوت با دامنه 7/42 میکرومتر (75 درصد) در دمای 60 درجه سیلسیوس می­تواند مؤثرترین تیمار در حفظ خصوصیات کیفی آب آلبالو در مقایسه با روش پاستوریزاسیون باشد.

کلیدواژه‌ها

عنوان مقاله [English]

The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method

نویسندگان [English]

  • L. Hoshyar 1
  • J. Hesari 2
  • Sodeif Azadmard-Damirchi 3
  • M. Şengül 4
1 Ph.D Graduate of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran
2 Professor of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran
3 Professor of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran; Food and Drug Safety Research Center,Health Management and Safety Promotion Research Institute,Tabriz University of Medical Sciences,Tabriz,Iran
4 Professor of Food Science and Technology, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
چکیده [English]

The purpose of this study is to investigate the effect of thermal sonication in comparison with the usual pasteurization method on the bioactive compounds and their contents in sour cherry juice.The treatments were: controlled sample, pasteurized sample (90 °C, 30 sec), heated sample at 60 °C for 4,8,12 min, ultrasound sample without heating for same times with amplitudes of 24.4, 42.7, 61µm (50, 75, 100%), ultrasound sample with heating (60 °C) for same times and amplitudes. Pasteurization treatment caused a significant decrease of 31.7% in vitamin C content, 22.9% of phenolic content, 19.4% in the antioxidant content, 6.2% in anthocyanin content of the sour cherry juice. At maximum thermal ultrasound intensity and time of 12 minutes, 20.8% of vitamin C content was decreased. With increasing temperature, intensity and time of ultrasound, phenol content decreased. High intensities of ultrasound caused a significant decrease in anthocyanin content, in a way that in the intensity of 61 µm, 4 min and 60 °C, the anthocyanin content was reduced by 6.6%, respectively. In general, the results of this study indicate that increasing the intensity of ultrasound, temperature and treatment time reduced the positive effect of these treatments on qualitative properties and even reduced the bioactive compounds, that with regard to the combined results, 42.7 µm (75%) amplitude at 60 °C can be the most effective treatment in maintaining the qualitative characteristics of sour cherry juice compared to the pasteurization method

کلیدواژه‌ها [English]

  • ultrasound
  • Sour cherry juice
  • Bioactive compounds
  • Pasteurization

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بهداشت مواد غذایی

دوره 9، 1 (33) بهار
بهار 1398
صفحه 21-33

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