{"title":"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","authors":"Saeed Nejatdarabi, Karim parastouei, Morteza Fathi","doi":"10.1007/s11694-022-01799-z","DOIUrl":null,"url":null,"abstract":"<div><p>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 <i>Listeria monocytogenes</i>. 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.</p><h3>Graphical abstract</h3>\n <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\n </div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2404 - 2415"},"PeriodicalIF":3.4000,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigation of physical, antioxidant, antimicrobial, and sensory properties of foam-mat dried ajwain (Trachyspermum ammi) seed essence powder\",\"authors\":\"Saeed Nejatdarabi, Karim parastouei, Morteza Fathi\",\"doi\":\"10.1007/s11694-022-01799-z\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 <i>Listeria monocytogenes</i>. 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.</p><h3>Graphical abstract</h3>\\n <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\\n </div>\",\"PeriodicalId\":48735,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"17 3\",\"pages\":\"2404 - 2415\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2023-01-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-022-01799-z\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Engineering\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-022-01799-z","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Engineering","Score":null,"Total":0}
Investigation of physical, antioxidant, antimicrobial, and sensory properties of foam-mat dried ajwain (Trachyspermum ammi) seed essence powder
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.
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.
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