شناسایی ترکیبات فعال زیستی عصاره جلبک قهوه‌ای Cystoseria.sp و ارزیابی خصوصیات فیزیکوشیمیایی و حسی ژله خوراکی غنی‌شده با آن

نوع مقاله : مقاله علمی - پژوهشی

نویسندگان

1 استادیار گروه زیست‌شناسی دریا، مرکز مطالعات و پژوهش‌های خلیج‌فارس، دانشگاه خلیج‌فارس، بوشهر، ایران

2 استادیار مرکز تحقیقات زیست فناوری دریایی خلیج فارس، پژوهشکده علوم زیست پزشکی خلیج فارس، دانشگاه علوم پزشکی بوشهر، بوشهر، ایران

3 کارشناس ارشد موسسه آموزش عالی خرد، بوشهر، ایران

4 استادیار آزمایشگاه کنترل غذا و دارو، معاونت غذا و دارو، دانشگاه علوم پزشکی بوشهر، بوشهر، ایران

5 دانشجوی دکتری گروه زیست‌شناسی دریا، مرکز مطالعات و پژوهش‌های خلیج‌فارس، دانشگاه خلیج‌فارس، بوشهر، ایران

چکیده

مقدمه: جلبک سیستوسریا یک ماکروجلبک قهوه­ای متعلق به خانواده فیافیتا می­باشد. این جلبک با انشعابات نامنظم، در آب­های گرم، در مناطق کم­عمق و در نزدیکی سنگ‌ها و تالاب­ها یافت می‌شود. این مطالعه با هدف شناسایی ترکیبات فعال زیستی عصاره جلبک قهوه­ای سیستوسریا و ارزیابی خصوصیات فیزیکوشیمیایی و حسی ژله خوراکی غنی شده با آن انجام گرفت.
 مواد و روش­ها: ترکیبات شیمیایی عصاره جلبک سیستوسریا توسط روش GC-MS شناسایی شدند و عصاره آن به غلظت­های 50، 100 و 150 میلی­گرم به فرمولاسیون ژله افزوده شد و  سپس تأثیر آن بر ویژگی های حسی و سینرسیس مورد مطالعه قرار گرفت. ارزیابی­ حسی ژله خوراکی توسط ده ارزیاب و با استفاده از آزمون هدونیک پنج امتیازی جهت بررسی رنگ، عطر و طعم، بافت و پذیرش کلی ژله­های تهیه شده انجام گرفت.
یافته­ ها: آنالیز GC-MS، تعداد دوازده ترکیب فعال زیستی موثر در غذا و دارو را نشان داد. این مطالعه نشان داد که امتیاز رنگ با افزودن عصاره جلبک افزایش می یابد. بر اساس نتایج پذیرش کلی، افزودن 50 میلی­گرم عصاره به ژله، بیشترین تاثیر را از نظر رنگ، طعم و بافت دارا بود. کاهش ﺳﯿﻨﺮﺳﯿﺲ در تیمارها، گواه بر ﻗﺎﺑﻠﯿﺖ ﺣﻔﻆ آب درون ﺑﺎﻓﺘﯽ ژﻟﻪ و در نتیجه افزایش ﮐﯿﻔﯿﺖ ﻇﺎﻫﺮی ژﻟﻪ بود.
نتیجه ­گیری: به طور کلی می­توان نتیجه گرفت که افزودن 50 میلی­گرم عصاره جلبک سیستوسریا می تواند به عنوان معیار انتخاب بهترین فرمولاسیون باشد که بتوان از ارزش تغذیه ای بالای آن نیز بهره برد.

کلیدواژه‌ها


عنوان مقاله [English]

Identification of Bioactive Compounds from Brown Alga Cystoseria.Sp and Evaluation of Physicochemichal and Sensory Properties of Its Enriched Edible Jelly

نویسندگان [English]

  • M. Mohammadi 1
  • GH. Mohebbi 2
  • M. Bolourian 3
  • A. Barmak 4
  • E. Ehsandoost 5
1 Assistant Professor of the Department of Marine Biotechnology, the Persian Gulf Research and Studies Center, The Persian Gulf University, Bushehr, Iran.
2 Assistant Professor of the Persian Gulf Marine Biotechnology Research Center, The Persian Gulf Biomedical Sciences Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran.
3 M.Sc. of the Kherad Institute of Higher Education, Bushehr, Iran.
4 Assistant Professor of Food and Drug Control Laboratory, Bushehr University of Medical Sciences, Bushehr, Iran.
5 PhD Student of the Department of Marine Biotechnology, the Persian Gulf Research and Studies Center, The Persian Gulf University, Bushehr, Iran.
چکیده [English]

Introduction: Alga Cystoseria is a brown macroalga belonging to the Phaeophyta family. This alga with irregular branches is found in tropical, sub-tropical waters near rocks and wetlands. The aim of the study was to identify the bioactive compounds of Cystoseria brown algae extract and to evaluate the physicochemical and sensory properties of the edible jelly fortified with algae.
Materials and Methods: The chemical compositions of the Cystoseria alga extract were detected by the GC-MS method, and the extracts were added to the jelly formulation at concentrations of 50, 100 and 150 mg, then the effects on sensory properties and synereses were studied. Sensory evaluations of oral jelly were carried out by ten evaluators and using a five-point hedonic test to examine the color, taste, texture and general acceptance of the prepared jelly.
Results: The GC-MS analysis identified twelve biologically active compounds effective in food and drugs. The study indicated that the color score increased with the addition of algae extract. According to the results of acceptability, adding 50 mg of the extract to the jelly had the most effects on color, taste and texture factors. The syneresis reduction in treatments was an indication of high water content within the jelly, resulting in improving the appearance of edible jelly.
Conclusion: It can be concluded that the addition of 50 mg of Cystoseria alga extract can be as criteria for the selection of the best formulation that can be used for its high nutritional value.

کلیدواژه‌ها [English]

  • Cystoseira
  • Chemical Composition
  • Jelly
  • Persion Gulf
  • Sensory Properties
  • Texture
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