پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شمارهها | 6,477 |
| تعداد مقالات | 70,011 |
| تعداد مشاهده مقاله | 122,913,160 |
| تعداد دریافت فایل اصل مقاله | 96,128,751 |
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 2، دوره 2، شماره 2، اسفند 2019، صفحه 93-100 اصل مقاله (468.96 K) | ||
| نوع مقاله: Original research | ||
| نویسندگان | ||
| Sara Dehghani1؛ Marjan Nouri* 2؛ Mehdi Baghi3 | ||
| 1MSc of Food Science & Technology of Roudehen Branch, Islamic Azad University, Roudehen, Iran | ||
| 2Young Researchers and Elite Club, Roudehen Branch, Islamic Azad University, Roudehen, Iran | ||
| 3Department of Agronomy & plant breeding, Roudehen Branch, Islamic Azad University, Roudehen, Iran | ||
| چکیده | ||
| In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. Extraction efficiency of walnut green husk extract 22.01%, total phenolic compounds 65.40 (mg gallic acid per 100 g dry husk), flavonoids 10.06 (catechin mg per 100 g dry husk), and EC50 0.17 (mg/mL) were expressed. The MBC value of this extract for Saccharomyces cerevisiae (0.045 mg/mL) is lower than the value of this factor in Lactobacillus fructivorans (0.123 mg/mL). Next, ketchup sauce samples containing control sample, containing 0.086 (mg/mL) walnut green husk extract and 0.123 (mg/mL) walnut green husk extract were prepared. The results showed that application of higher concentrations of extract (0.123 mg/mL) in the first month increased the total phenolic compounds (73.72 mg gallic acid per 100 g dry matter) and flavonoids (14.11 mg catechin per 100 g dry matter) and reduced EC50 (0.34 mg/mL) in ketchup sauce. The results of the total counts, mold, yeast and Lactobacillus bacteria of ketchup sauce samples containing walnut green husk extract were significantly different from allowing control sample. | ||
| کلیدواژهها | ||
| Ketchup؛ Walnut green husk؛ Antimicrobial؛ Antioxidant؛ Functional | ||
| مراجع | ||
|
Abdel-Rahman, N. A.-G. (2018). Development of ketchup from sudanese red karkade (Hibiscus sabdariffa L.) byproduct. Food Biology, 19–23.
Almajan, G. L., Barbuceanu, S.-F., Farcasanu, I., & Draghici, C. (2011). Synthesis and Characterization of New 2, 5-disubstituted-1, 3, 4-oxadiazoles as Possible Biological Active Compounds. Revista De Chimie, 62(4), 386–390.
Arabshahi-D, S., Devi, D. V., & Urooj, A. (2007). Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability. Food Chemistry, 100(3), 1100–1105.
Bajpai, V. K., Al-Reza, S. M., Choi, U. K., Lee, J. H., & Kang, S. C. (2009). Chemical composition, antibacterial and antioxidant activities of leaf essential oil and extracts of Metasequioa glyptostroboides Miki ex Hu. Food and Chemical Toxicology, 47(8), 1876–1883.
Belović, M., Torbica, A., Lijaković, I. P., Tomic, J., Loncarevic, I., & Petrovic, J. (2018). Tomato pomace powder as a raw material for ketchup production. Food Bioscience, 26, 193–199.
Bjorkroth, K. J., & Korkeala, H. J. (1997). Lactobacillus fructivorans spoilage of tomato ketchup. Journal of Food Protection, 60(5), 505–509.
Blessington, T., Mitcham, E. J., & Harris, L. J. (2014). Growth and survival of Enterobacteriaceae and inoculated Salmonella on walnut hulls and maturing walnut fruit. Journal of Food Protection, 77(9), 1462–1470.
Cheraghali, F., Shojaee-aliabadi, S., Hosseini, S. M., Mirmoghtadaie, L., Mortazavian, A. M., Ghanati, K., … Moslemi, M. (2018). Characterization of microcapsule containing walnut (Juglans regia L.) green husk extract as preventive antioxidant and antimicrobial agent. International Journal of Preventive Medicine, 9.
Chew, K. K., Khoo, M. Z., Ng, S. Y., Thoo, Y. Y., Aida, W. W. M., & Ho, C. W. (2011). Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts. International Food Research Journal, 18(4), 1427.
Cosmulescu, S. N., Trandafir, I., Achim, G., Mihai, B., Baciu, A., & Gruia, M. (2010). Phenolics of green husk in mature walnut fruits. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 53–56.
Dabagh, N., Hoseini, S. E., Shabani, S. H., & Alimi, M. (2012). Evaluation of the possibility of using nisin and sodium diacetate as natural preservatives in French salad dressing. Journal of Food Technology and Nutrition, 9(3), 39-56.
Dangles, O. (2012). Antioxidant activity of plant phenols: chemical mechanisms and biological significance. Current Organic Chemistry, 16(6), 692–714.
Dolatabadi, M., Raftani, A. Z., & Esmailzade, K. R. (2017). Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran. Iranian Food Science and Technology Research Journal, 13(2), 273-281.
Duffy, C. F., & Power, R. F. (2001). Antioxidant and antimicrobial properties of some Chinese plant extracts. International Journal of Antimicrobial Agents, 17(6), 527–529.
Fernandez-Agulló, A., Pereira, E., Freire, M. S., Valentao, P., Andrade, P. B., González-Álvarez, J., & Pereira, J. A. (2013). Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts. Industrial Crops and Products, 42, 126–132.
Ghaheh, F. S., Nateri, A. S., Mortazavi, S. M., Abedi, D., & Mokhtari, J. (2012). The effect of mordant salts on antibacterial activity of wool fabric dyed with pomegranate and walnut shell extracts. Coloration Technology, 128(6), 473–478.
Habibie, A., Yazdani, N., Saba, M. K., & Vahdati, K. (2019). Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels. Scientia Horticulturae, 245, 193–199.
Hasanpour Ghavifekr, N., & Attazadeh, R. (2018). The effect of ethanolic extract of Chavir on microbial and sensory properties of ketchup sauce. The 2nd National Conference of Novel Findings in Food Industries & Healthy Nutrition. Foodconf: 100145.
He, K., Zhang, J., & Zeng, Y. (2019). Knowledge domain and emerging trends of agricultural waste management in the field of social science: A scientometric review. Science of the Total Environment, 670, 236-244.
Heshmati, A., Azizi, M., & Ghadimi, S. (2016). Influence of ethanol and methanol extracts of walnut leaf and green hull on Saccharomyces cerevisiae, Bacillus licheniformis and Aspergillus niger in date syrup. Iranian Journal of Nutrition Sciences & Food Technology, 11(4), 81–88.
Mikulic-Petkovsek, M., Slatnar, A., Veberic, R., Stampar, F., & Solar, A. (2011). Phenolic response in green walnut husk after the infection with bacteria Xanthomonas arboricola pv. juglandis. Physiological and Molecular Plant Pathology, 76(3–4), 159–165.
Noshirvani, N., Fasihi, H., & Moradipayam, A. (2015). Study on the antioxidant effects of extract and powder of green walnut hulls on the oxidation of sunflower oil. Iranian Journal of Nutrition Sciences & Food Technology, 10(3), 79–90.
Oliveira, I., Sousa, A., Ferreira, I. C. F. R., Bento, A., Estevinho, L., & Pereira, J. A. (2008). Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks. Food and Chemical Toxicology, 46(7), 2326–2331.
Prakash, A., Prabhudev, S. H., Vijayalakshmi, M. R., Prakash, M., & Baskaran, R. (2016). Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. Journal of Food Science and Technology, 53(8), 3175–3185.
Rahimipanah, M., Hamedi, M., & Mirzapour, M. (2011). Analysis of some factors affecting the phenolic compounds extracted from green husk of walnut (Juglans regia L.). Iranian Journal of Medicinal and Aromatic Plants, 27(3), 419-430.
Salejda, A. M., Janiewicz, U., Korzeniowska, M., Kolniak-Ostek, J., & Krasnowska, G. (2016). Effect of walnut green husk addition on some quality properties of cooked sausages. LWT-Food Science and Technology, 65, 751–757.
Saxena, A. K., Chadha, M., & Sharma, S. (2003). Nutrients and antinutrients in chickpea (Cicer arietinum L.) cultivars after soaking and pressure cooking. Journal of Food Science and Technology, 40(5), 493–497.
Shah, U. N., Mir, J. I., Ahmed, N., Jan, S., & Fazili, K. M. (2018). Bioefficacy potential of different genotypes of walnut Juglans regia L. Journal of Food Science and Technology, 55(2), 605–618.
Siripatrawan, U., & Harte, B. R. (2010). Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24(8), 770–775. | ||
|
آمار تعداد مشاهده مقاله: 1,222 تعداد دریافت فایل اصل مقاله: 901 |
||