Investigation of physical, antioxidant, antimicrobial, and sensory properties of foam-mat dried ajwain (Trachyspermum ammi) seed essence powder

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2023-01-03 DOI:10.1007/s11694-022-01799-z

Saeed Nejatdarabi, Karim parastouei, Morteza Fathi

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Abstract

In the present study, the physical, antimicrobial, antioxidant, and sensory properties of foam-mat dried ajwain seed essence (ASE) were investigated. Guar gum (GG), basil seed gum (BSG), and a mixture of two gum (MGB) were used as foaming agents. Whey protein isolate was used as a stabilizing agent (15% W/W). The particle size of the ASE powder were in the range of 177–284 nm. The samples prepared with BSG showed very good flowability. While, foam-mat dried ASE containing GG 0.1% and MGB showed good flowability. Glass transition temperatures of ASE powder were found to be in the range of 35.91–56.0 1 °C. Sensory evaluation exhibited that the highest overall acceptance was observed in the ASE powder prepared with BSG. The antimicrobial activity of the ASE powder was examined against Listeria monocytogenes. The most antimicrobial activity was observed in the powder prepared with BSG 0.1, BSG 0.2, MGB, GG 0.1, and GG 0.2, respectively. The highest and lowest antioxidant activities were obtained in the samples containing BSG and GG at a concentration of 0.2%, respectively.

Graphical abstract

Abstract Image

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泡沫干燥印度姜(Trachyspermum ammi)种子香精粉的物理、抗氧化、抗菌和感官性能研究

本文研究了泡沫板干燥的苦荞麦籽香精(ASE)的物理、抗菌、抗氧化和感官性能。以瓜尔胶(GG)、罗勒籽胶(BSG)和两种胶的混合物(MGB)作为发泡剂。分离乳清蛋白作为稳定剂(15% W/W)。ASE粉末的粒径范围为177 ~ 284 nm。用BSG制备的样品具有良好的流动性。而含有0.1% GG和MGB的泡沫垫干燥ASE具有良好的流动性。ASE粉末的玻璃化转变温度在35.91 ~ 56.0℃之间。感官评价显示，用BSG制备的ASE粉末总体接受度最高。检测了ASE粉末对单核增生李斯特菌的抑菌活性。以BSG 0.1、BSG 0.2、MGB、GG 0.1和GG 0.2制备的粉末抑菌活性最强。含BSG和GG的样品在浓度为0.2%时抗氧化活性最高、最低。图形抽象

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.