Dehghani, Sara, Nouri, Marjan, Baghi, Mehdi. (1398). The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup. , 2(2), 93-100.
Sara Dehghani; Marjan Nouri; Mehdi Baghi. "The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup". , 2, 2, 1398, 93-100.
Dehghani, Sara, Nouri, Marjan, Baghi, Mehdi. (1398). 'The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup', , 2(2), pp. 93-100.
Dehghani, Sara, Nouri, Marjan, Baghi, Mehdi. The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup. , 1398; 2(2): 93-100.

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
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