Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream

Document Type : Complete scientific research article

Authors

1 Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

2 Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

3 Faculty of Traditional Medicine, Medical University of Tehran, Tehran, Iran

Abstract

Abstract:

Background and objectives : One of the most common problems in dairy products, which are rich in unsaturated fatty acids is lipid oxidation. This phenomenon can occur during processing, distribution and storage steps and leads to loss of valuable nutrients, discoloration and unpleasant flavor. Many medical studies confirmed harms and side effects of synthetic additives on human health. Accordingly, extracts and essential oils obtained from medicinal plants have received more attention as natural antioxidants in recent years. The use of phenols in these products has long been supported not only as natural antioxidants but also to produce new tasty and colorful natural products. Therefore, evaluating the function of jujube extract in a dairy emulsion system which is susceptible to oxidation could prove the ability of this fruit to help in processing and enhance the oxidative stability of food products.
Material and methods : At the beginning of this research, ohmic heating system equipped with a temperature regulator was designed and made. This system (a new and green heating technology) was applied in optimal conditions in order to obtain Jujube extract as a rich source of bioactive compounds and in the following, this extract was added to confectionery cream as a natural antioxidant. Confectionery cream samples were produced at the industrial pilot scale according to optimized formulation in the research and development unit of Zarrin Ghazal company. Formulations were contained of jujube extract at the level of 0.5 and 2.5%, synthetic antioxidant butyl hydroxytoluene (BHT) and BHT-extract combination. Assessment of oxidative stability was conducted by measuring peroxide, p-anisidine and total oxidation values during the storage period under different conditions such as darkness and ultraviolet light radiation.
Results : The results showed that cream formulations containing BHT-extract and Jujube extract at the level of 2.5% had the lowest values of total oxidation which represented the highest free radicals inhibitory effect. Evaluation of anisidine number in the absence of ultraviolet light revealed that the growth rate of secondary products oxidation in samples containing jujube extract and BHT separately was significantly lower than the growth rate in control sample. While in the presence of ultraviolet light, only the growth rate of anisidine number of cream containing Jujube extract sample at the level of 0.5% was significantly different in comparison to control sample. However, It was observed that antioxidants in different concentrations and environmental conditions can act as proxidants. The inhibitory mechanism of antioxidants against photo-oxidation was similar to that in samples which were not exposed to light. Therefore, Jujube extract can act as an antioxidant against spontaneous and photo-oxidation. It also demonstrated antioxidant properties in confectionery cream emulsion and BHT-extract combination was affirmed to has synergistic effects against oxidation, due to different functions of polar and non-polar antioxidants. According to the sensory evaluation results, the highest general acceptance score was related to the cream sample containing 0.5% of Jujube extract. The positive effect of this extract on flavor, aroma, texture and desired mouthfeel was determined with a significant difference compared to other samples.
Conclusion : Jujube extract could be used as a natural alternative to synthetic antioxidants in the food and pharmaceutical industries. However, according to the results of sensory evaluation, by increasing the percentage of these compounds a negative impact on overall product acceptance was observed. On the other hand, due to the synergistic effects of polar and non-polar antioxidants and reducing the total oxidation, partial replacement of synthetic antioxidant with natural phenolic compounds is suggested as the optimal option. .Furthermore, fortified cream prepared in the present study could be introduced as a functional food because of health-promoting properties of Jujube extract.

Keywords

References

  1.  Aaneby, J. 2012. Iron Catalyzed Lipid Oxidation in Emulsions and the Influence of Antioxidants  Master thesis, Norwegian University of Science and Technology, Trondheim, Norway. 57-58.
  2. Al-Reza, S. M., Bajpai, V.K., and Kang, S. C. 2009. Antioxidant and antilisterial effect of seed essential oil and organic extracts from Zizyphus jujuba. Food and Chemical Toxicology. 47: 9).2374-2380.
  3. AOCS Official method Ja 8-87 2009. Peroxide value. Champaign, IL: AOCS.
  4. Bandyopadhyay, M., Chakraborty, R., and Raychaudhuri, U. 2008. Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment. LWT-Food Science and Technology.  41:5.816-825.
  5. Barriuso, B., Astiasarán, I., and Ansorena, D. 2013. A review of analytical methods measuring lipid oxidation status in foods: a challenging task. European food research and technology. 236:1).1-15.
  6. Bekbölet, M. 1990. Light effects on food. Journal of Food Protection.53:5.430-440.
  7. Benedetti, S., Benvenuti, F., Pagliarani, S., Francogli, S., Scoglio, S., and Canestrari, F. 2004. Antioxidant properties of a novel phycocyanin extract from the blue-green alga Aphanizomenon flos-aquae. Life Science. 75: 23.53–2362.
  8. Brito, S.M., Coutinho, H.D., Talvani, A., Coronel, C., Barbosa, A.G., Vega, C. and Athayde, M.L. 2015. Analysis of bioactivities and chemical composition of Ziziphus joazeiro Mart. using HPLC–DAD. Food Chemistry. 186: 185-191.
  9. Campbell, G. M., and Mougeot, E. 1999. Creation and characterisation of aerated food products. Trends in food science and technology. 10:9.283-296.
  10. Chen, Z Y., Chan, P.T., Ho, K.Y., Fung, K.P., and Wang, J. 1996. Antioxidant activity of natural flavonoids is governed by number and location of their aromatic hydroxyl groups. Chemistry and Physics of Lipids. 79:2.157-163.
  11. Choe, E. 2020. Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation. Food Science and Biotechnology. 29:9.1165-1179.
  12. Choi, S.H., Ahn, J.B., Kozukue, N., Levin, C.E., and Friedman, M. 2011. Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea. Journal of Agricultural and Food Chemistry. 59:12.6594-6604.
  13. Coupland, J. N., and McClements, D. J. 1996. Lipid oxidation in food emulsions. Trends in Food Science and Technology. 7: 3.83-91.
  14. Downey, W.K. 1969. Lipid oxidation as a source of off‐flavour development during the storage of dairy products. International Journal of Dairy Technology. 22:3.154-161.
  15. Frankel, E. N. 1996. Antioxidants in lipid foods and their impact on food quality. Food Chemistry. 57: 1.51-55.
  16. Gad, A.S., and Sayd, A.F. 2015. Antioxidant properties of rosemary and its potential uses as natural antioxidant in dairy products—A review. Food and Nutrition Sciences. 6: 1.179.
  17. Gao, Q.H., Wu, C.S., Wang, M., Xu, B.N., and Du, L.J. 2012. Effect of drying of Jujubes (Ziziphus jujuba ) on the contents of sugars, organic acids, α-tocopherol, β-carotene, and phenolic compounds. Journal of Agricultural and Food Chemistry. 60: 38.9642-9648.
  18. Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., and Farahnaky, A. 2015. Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation. Innovative Food Science & Emerging Technologies. 29: 2.161-169.
  19. Iran Institute of Standards and Industrial Research. 2015. No. 10500, Edible Oils and Fats - Minarine - Characteristics and Test Methods, First Review.
  20. Johnstone, R. 2014. Development of the Chinese jujube industry in Australia. RIRDC Publications. 7: 6).45.
  21. Juric, M., Bertelsen, G., Mortensen, G., and Petersen, M. A. 2003. Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses. International Dairy Journal. 13: 3).239-249.
  22. Kargar, M., Spyropoulos, F., and Norton, I.T. 2011. The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions. Journal of Colloid and Interface Science. 357: 2.527-533.
  23. Kim, J., and Choe, E. 2016. Effects of selected herb extracts on iron-catalyzed lipid oxidation in soybean oil-in-water emulsion. Food science and biotechnology. 25: 4.1017-1022.
  24. Kim, J., and Choe, E. 2019. Interaction effect of tocopherol homologs with peppermint extract on the iron-catalyzed oxidation of soybean oil-in-water emulsion. Food Science and Biotechnology. 28: 6.1679-1685.
  25. Kristensen, D., Hansen, E., Arndal, A., Trinderup, R.A., and Skibsted, L.H. 2001. Influence of light and temperature on the colour and oxidative stability of processed cheese. International Dairy Journal. 11: 10.837-843.
  26. Laguerre, M., Bayrasy, C., Panya, A., Weiss, J., McClements, D.J., Lecomte, J. and Villeneuve, P. 2015. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Critical Reviews in Food Science and Nutrition. 55: 2.183-201.
  27. Medina, I., Undeland, I., Larsson, K., Storro, I., Rustad, T., Jacobsen, C., Kristinova, V., and Gallardo, JM. 2012. Activity of caffeic acid in different fish lipid matrics: A review. Food chemistry. 131: 730-740.
  28. McClements, D.J., and Decker, E.A. 2000. Lipid oxidation in oil‐in‐water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science. 65:8.1270-1282.
  29. O’connell, J.E., and Fox, P.F. 2001. Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. International Dairy Journal. 11:3.103-120.
  30. Pettersen, M.K., Eie, T., and Nilsson, A. 2005. Oxidative stability of cream cheese stored in thermoformed trays as affected by packaging material, drawing depth and light. International Dairy Journal. 15: 4.355-362.
  31. Sarkis, J.R., Jaeschke, D.P., Tessaro, I.C., and Marczak, L.D. 2013. Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp. LWT-Food Science and Technology. 51:1.79-85.
  32. Seidi Damyeh, M., Niakousari, M., Golmakani, M.T., and Saharkhiz, M.J. 2016. Microwave and ohmic heating impact on the in situ hydrodistillation and selective extraction of Satureja macrosiphonia essential oil. Journal of Food Processing and Preservation. 40:4.647-656.
  33. Simic, A., Manojlovic, D., Segan, D., and Todorovic, M. 2007. Electrochemical behavior and antioxidant and prooxidant activity of natural phenolics. Molecules. 12: 2327-2340.
  34. Shim, S.Y., Ahn, J., and Kwak, H.S. 2003. Functional properties of cholesterol-removed whipping cream treated by β-cyclodextrin. Journal of Dairy Science. 86: 9.2767-2772.
  35. Smirnova, EG., Lyubimov, YI., Malinina, TG., Lyubimova, EY., Alexandrushkina, NI., Vanyushin, BF., Kolesova, GM., and Yaguzhinsky, LS. 2002. BHT produces superoxide anion. Biochem Moscow. 67: 11.12771-1275.
  36. Sunesen, L.O., Lund, P., Sørensen, J., and Hølmer, G. 2002. Development of volatile compounds in processed cheese during storage. LWT-Food Science and Technology. 35: 2.128-134.
  37. Vidanagamage, S.A., Pathiraje, P.M.H.D., and Perera, O.D.A.N. 2016. Effects of Cinnamon (Cinnamomum Verum) Extract on Functional Properties of Butter. Procedia Food Science. 6: 1.136-142.
  38. Zhang, H., Jiang, L., Ye, S., Ye, Y., and Ren, F. 2010. Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food and Chemical Toxicology. 48: 6.1461-1465.
  39. Zhao, H.X., Zhang, H.S., and Yang, S.F. 2014. Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese Jujube. Food Science and Human wellness. 3: 34.183-190.
Food Processing and Preservation Journal
Volume 13, Issue 2
December 2021
Pages 95-118

Files

Share

How to cite

Statistics