تهیه فیلم فعال آنتی اکسیدانی برپایه‌ ایزوله‌ پروتئین کنجد حاوی عصاره‌ اتانولی کنجاله کنجد و بررسی تأثیر آن در افزایش پایداری اکسیداتیو روغن سویا

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه ارومیه

2 گروه علوم و صنایع غذایی - دانشکده کشاورزی - دانشگاه ارومیه

چکیده

زمینه مطالعاتی: استفاده از بسته بندی‌های فعال و بکارگیری آنتی اکسیدان‌های طبیعی، از جمله جدیدترین رویکردهای نگهداری مواد غذایی محسوب می‌شوند. هدف: هدف از این پژوهش تولید فیلم فعال آنتی اکسیدانی برپایه‌ی ایزوله‌ی پروتئین کنجد (SPI) حاوی عصاره‌ی کنجاله‌ی کنجد (SCE) ‌و بررسی تأثیر آن در افزایش پایداری اکسیداتیو روغن سویا بود. روش کار: ابتدا از کنجاله‌ی روغن گیری شده‌ی کنجد، SCE با استفاده از اتانول و SPI به روش تیمار قلیایی استخراج شد. سپس از SPI فیلم تهیه گردید و SCE در سه غلظت ۳، ۵ و ۷ درصد به ترکیب فیلم افزوده شد. نتایج: آزمون FT-IR تشکیل پیوندهای هیدروژنی جدید بین ترکیبات فنولی عصاره و پروتئین کنجد را اثبات کرد. نتایج آزمون XRD و FE-SEM نشان داد که افزودن SCE تا غلظت ۵ درصد تأثیر نامطلوبی روی خواص ساختاری فیلم SPI ندارد. اما با افزایش غلظت به ۷ درصد، بلورینگی کاهش و بی‌نظمی ساختاری افزایش می‌یابد. همچنین تا غلظت ۵ درصد نفوذپذیری به بخارآب و کشش پذیری فیلم کاهش یافت و استحکام کششی و مدول یانگ بیشتر شد اما غلظت ۷ درصد اثر معکوس روی این ویژگی‌ها داشت. فیلم حاوی ۷ درصد SCE بیشترین قدرت مهارکنندگی رادیکال آزاد DPPH را نشان داد (۴۳/۷۹ درصد). فعالیت آنتی اکسیدانی روغن معمولی حاوی ppm ۱۰۰ TBHQ بیشتر از روغن‌های در تماس با فیلم‌های فعال بود اما قدرت مهارکنندگی در این روغن باگذشت زمان کاهش یافت درحالیکه در نمونه‌های در تماس با فیلم‌های فعال، رفته رفته خاصیت آنتی اکسیدانی بیشتر شد. عدد پراکسید روغن سویا در طول زمان افزایش یافت اما استفاده از فیلم فعال قادر به کنترل میزان افزایش در عدد پراکسید روغن بود و در زمان‌های طولانی مدت نگهداری و غلظت بالای عصاره، تأثیر فیلم فعال مشابه افزودن مستقیم TBHQ به داخل روغن بود. نتیجه گیری نهایی: نتایج این پژوهش نشان داد که فیلم آنتی اکسیدانی پروتئین کنجد حاوی عصاره‌ی کنجاله‌ی کنجد قادر است به نگهداری روغن خوراکی کمک کند.

کلیدواژه‌ها


عنوان مقاله [English]

Preparation of antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake and studying its effect on oxidative stability of soybean oil

نویسندگان [English]

  • Hadi Almasi 1
  • Nasim Fathi 2
1 Department of food science and technology, Faculty of agriculture, Urmia university
2 Department of food science, Faculty of agriculture, Urmia university
چکیده [English]

Introduction: Oxidation is one of the main factors affecting the shelf-life of food susceptible to lipid deterioration such as vegetable oils (Almasi et al., 2014). To reduce oxidation in sensitive food products, the direct addition of antioxidants to food formulation, dipping food in antioxidant solution and the design of a suitable vacuum or modified atmosphere packaging technology are the three most common alternatives. However, there are many foodstuffs that cannot be protected in these ways, as they are fresh or raw foodstuffs in which the addition of other substances is not permitted. One of the most promising systems to protect the foods against oxidation is to use an antioxidant active packaging. Antioxidant releasing packaging is a type of food preservation system, in which an antioxidant or a mixture of antioxidants is incorporated into the package instead of adding high levels of additives directly into the food. Most of synthetic antioxidants utilized in protection of vegetable oils, such as BHA, BHT and TBHQ have health hazards and for this reason, there is a growing interest in the using of natural antioxidant for shelf life extension of lipid based foods. Sesame (Sesamum indicum L.) is one of the important oilseeds cultivated in many tropical countries. Sesame seed cake is considered to be a by-product of the oil industry, being commonly used as cattle feed in several producing countries. However, this residue can be recovered and value added. Sesame cake extract (SCE) is a rich source of phenolic compounds such as sesamol, sesamin and sesamolin. This extract can be used as natural antioxidant in food formulation and also in preparation of antioxidant active films. Sesame cake also has protein content of about 30 %. Besides its high nutritional value, sesame protein can also be used as food additive. Foaming capacity, whippability, emulsifying activity and fat absorption capacity are some of the functional properties of sesame proteins (Cano-Medina et al., 2011). Sesame protein isolate (SPI) can be produced easily by isoelectric precipitation method. Because of inexpensive raw material (sesame oil extraction by-product), facile extraction process and interesting functional characteristics, sesame protein has become an attractive plant based protein with various applications. High molecular weight and good heat stability make SPI as a good candidate for film forming applications. There are some reports on film forming ability of SPI but the using of this protein for antioxidant active film preparation is not investigated up to now. The aim of this work was to fabricate the antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake. The physical and morphological properties of films were investigated and also their effect on oxidative stability of soybean oil during 60 days storage was studied.
Materials and methods: The SCE was extracted by 70 % ethanol solvent and SPI was produced by alkaline method and followed by freeze drying. Antioxidant active films were prepared by addition of SCE in three levels of 3, 5 and 5 % w/w of SPI. Solvent casting method was used for preparation of films. The structural parameters of films were analyzed by FT-IR, XRD and FE-SEM tests. Water vapor permeability and mechanical properties were also studied. Antioxidant activity of films was examined by DPPH scavenging method. At the second step, the films were mounted in contact with antioxidant free soybean oil and the effect of SCE releasing on the preservation of soybean oil was analyzed. Sampling of oil was conducted on days of 1, 20, 40 and 60 and the antioxidant potential and peroxide value of oil samples were analyses. The one-way ANOVA method by using SPSS software was used for statistical analysis of obtained data.
Results and discussion: FT-IR analysis confirmed the formation of new hydrogen bonds between phenolic compounds of SCE and protein chains of SPI. XRD test revealed that up to 5 % concentration, the SCE has no effect on semi-crystalline structure of SPI film. But at the concentration of 7 %, the intensity of peaks related to crystallinity of SPI decreased. According to FE-SEM images, uniformity and ordered design of SPI chains were disrupted by addition of 7 % SCE. The water vapor permeability and extensibility of films decreased but tensile strength and Young’s modulus of films increased by addition of 5 % SCE. When the SCE content was reached to 7 %, an adverse trend was observed in all parameters. The film containing 7 % SCE had the highest DPPH scavenging activity (79.43 %). Evaluation of the properties of soybean oil in contact with antioxidant active films indicated that the DPPH radical scavenging activity of oil samples in contact with active films increased with increasing storage time (p < 0.05). this trend increased by increasing of SCE content in formulation of active films. But this property decreased in TBHQ added oil sample during storage. Antioxidant activity of SPI-SCE contacted oil ad 60th day of storage was similar to 100 ppm TBHQ added sample. Measurement of peroxide value indicated that the all samples had an increasing trend during storage. But the using of active films was able to control the increase of peroxide value in soybean oil samples. TBHQ loaded oil had the lowest peroxide value in all times. This parameter was high for SPI films conducted oil samples but 5 and 7 % SCE containing films were able to control the increasing trend of peroxide value in samples.
Conclusions: The results of this research demonstrated the efficacy of sesame protein isolate films carrying sesame cake extract in slowing the lipid oxidation and increasing the oxidative stability of soybean oil. The SCE had strong antioxidant potential was proposed as potential antioxidant additive to edible oil protection. However, this research indicated that the incorporation of SCE to SPI film increases the efficiency of antioxidant activity by slowed release to oil. Addition of SCE slightly weakened the mechanical, barrier, morphological and structural properties of SPI films. But the good antioxidant activity of films covered these drawbacks. Preparation of these antioxidant active films is proposed for b better using of sesame cake in food industry. This research opens a new horizon on value added utilization of sesame oil extraction by-products.

کلیدواژه‌ها [English]

  • Antioxidant active film
  • Morphology
  • Oxidative stability
  • Sesame cake
  • Soybean oil
الماسی ه، ۱۳۹۵. مقایسه اثر افزودن مستقیم عصاره و استفاده از فیلم فعال آنتی اکسیدانی حاوی عصاره برگ‌های گزنه در پایداری اکسیداتیو روغن سویا، نشریه پژوهش‌های صنایع غذایی، ۲۶(۳)، ۴۲۷-۴۱۱.
دولت آبادی م، رفتنی امیری ز و اسماعیل زاده کناری ر، ۱۳۹۶. ارزیابی خواص آنتی میکروبی و آنتی اکسیدانی عصاره پوست سبز گردوی منطقه هراز جریب در روغن سویای تصفیه شده، نشریه پژوهش‌های صنایع غذایی، ۲۷(۴)، ۳۵-۲۳.
سلمانیان ش، صادقی ماهونک ع، اعلمی م و قربانی م، ۱۳۹۲. فعالیت آنتی اکسیدانی عصاره میوه ولیک در پایدارسازی روغن سویا، نشریه پژوهش‌های صنایع غذایی، ۲۳(۲)، ۲۰۹-۱۹۹.
سوخته‌زاری ش، الماسی ه،پیرسا س، زندی م و پیروزی فرد خ، ۱۳۹۶. بررسی خصوصیات فیزیکی و آنتی اکسیدانی فیلم فعال سلولز باکتریایی حاوی عصاره گیاه تشنه داری (Scrophularia striata)، نشریه پژوهش‌های صنایع غذایی، ۲۷(۲)، ۶۲-۵۱.
فیاض دستگردی گ، گلی الف و کدیور م،  ۱۳۹۲. تأثیر بسته بندی پلی‌مری حاوی آنتی اکسیدان بر پایداری روغن سویا، نشریه پژوهش‌های صنایع غذایی، ۲۳(۲)، ۳۹۱-۳۸۱.
قنبرزاده  ب، الماسی ه و زاهدی  ی، 1388. بیوپلیمرهای زیست تخریب پذیروخوراکی در بسته بندی موادغذایی. انتشارات دانشگاه صنعتی امیرکبیر. چاپ اول، صفحات14ـ10.
قنبرزاده ب، پزشکی نجف آبادی الف و الماسی ه، ۱۳۹۰. فیلم‌های خوراکی فعال در بسته بندی مواد غذایی، مجله علوم و صنایع غذایی ایران، ۳۱، ۱۳۵-۱۲۳.
مرادی م، تاجیک ح، رضوی روحانی م، ارومیه‌ای ع، ملکی نژاد ح و قاسم مهدی ه، 1391. تهیه و ارزیابی خصوصیات فیلم آنتی اکسیدان کیتوزان حاوی عصاره دانه انگور، فصلنامه گیاهان دارویی، 11، 51-42.
Abdelazim AA, Mahmoud A and Ramadan MF, 2013. Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage. Journal of Food Science and Technology 50: 868-878.
Alezandro MR, Lui MCY, Lajolo FM and Genovese MI, 2011. Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development. Ciência e Tecnologia de Alimentos 31: 527-533.
Almasi H, Ghanbarzadeh B, Dehghannya J, Entezami AA and Khosrowshahi Asl A, 2014. Development of a novel controlled-release nanocomposite based on poly (lactic acid) to increase the oxidative stability of soybean oil. Food Additives & Contaminants: Part A 31(9): 1586-1597.
Almasi H, Zandi M, Beigzadeh S, Haghju S and Mehrnow N, 2016. Chitosan films incorporated with nettle (Urtica Dioica L.) extract-loaded nanoliposomes: II. Antioxidant activity and release properties.  Journal of Microencapsulation 33(5): 449-459.
Association of Official Analytical Chemists AOAC, 1990. Peroxide value of oils and fats. Method 965.33. In: Williams S, editor. Official methods of analysis. Washington (DC): AOAC.
Association of Official Analytical Chemists AOAC, 1994. Official methods of AOAC international (18th ed.). Maryland, USA: AOAC 991.20.
ASTM (2005). Standard test methods for water vapor transmission of material. E96-05. Annual book of ASTM. Philadelphia, PA: American Society for Testing and Materials.
Ben Othman S, Katsuno, N, Kanamaru, Y and Yabe T, 2015. Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro. Food Chemistry 175: 306-314.
Bodoira R, Velez A, Andreatta AE, Martínez M and Maestri D, 2017. Extraction of bioactive compounds from sesame (Sesamum indicum L.) defatted seeds using water and ethanol under sub-critical conditions. Food Chemistry 237: 114-120.
Cano-Medina A, Jiménez-Islas H, Dendooven L, Herrera RP, González-Alatorre G and Escamilla-Silva EM, 2011. Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates. Food Research International 44: 684-692.
Esmaeilzadeh Kenari R, Mohsenzadeh F and Raftani Amiri Z, 2014. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods. Food Science & Nutrition 2(4): 426-435.
Fathi N, Almasi H and Pirouzifard MK, 2018. Effect of ultraviolet radiation on morphological and physicochemical properties of sesame protein isolate based edible films. Food Hydrocolloids 85: 136-143.
Fathi N, Almasi H and Pirouzifard MK, 2019. Sesame protein isolate based bionanocomposite films incorporated with TiO2 nanoparticles: Study on morphological, physical and photocatalytic properties. Polymer Testing 77: 105919.
Ghadertaj A, Almasi H and Mehryar L, 2018. Development and characterization of whey protein isolate active films containing nanoemulsions of Grammosciadium ptrocarpum Bioss. essential oil. Food Packaging and Shelf Life 16: 31-40.
Gholizadeh-Ghaleh Aziz S and Almasi H, 2018. Physical characteristics, release properties, and antioxidant and antimicrobial activities of whey protein isolate films incorporated with thyme (Thymus vulgaris L.) extract-loaded nanoliposomes. Food and Bioprocess Technology 11: 1552-1565.
Hutton CW and Campbell AM, 1977. Functional properties of a soy concentrate and a soy isolate in simple systems. Nitrogen solubility index and water absorption. Journal of Food Science 42: 454-458.
Lee JH, Song NB, Jo WS and Song KB, 2014. Effects of nano-clay type and content on the physical properties of sesame seed meal protein composite films. International Journal of Food Science and Technology 49: 1869-1875.
Mohdaly AAA, Sarhan MA, Smetanska I and Mahmoud A, 2010. Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake. J Sci Food Agric 90: 218-226.
Mohdaly AAA, Smetanska I, Ramadan MF, Sarhan MA and Mahmoud A, 2011. Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products 34: 952-959.
Nadeem M, Situ C, Mahmud A, Khalique A, Imran M, Rahman F and Khan S, 2014. Antioxidant activity of sesame (Sesamum indicum L.) cake extract for the stabilization of olein based butter. Journal of the American Oil Chemists' Society 91: 967-977.
Ranjbaryan S, Pourfathi B and Almasi H, 2019. Reinforcing and release controlling effect of cellulose nanofiber in sodium caseinate films activated by nanoemulsified cinnamon essential oil. Food Packaging and Shelf Life 21: 100341.
Safdari L, Dehghan, G and Hemmati A, 2013. Effect of silver nanoparticles and almond bark extract on the physical properties of biodegradable starch-PVA films. 1st international life science conference and 12th Iran biophysical chemistry conference. Tabriz, Iran, 22-24 May. 
Sarkis JR, Michel I, Tessaro IC and Marczak LDF, 2014. Optimization of phenolics extraction from sesame seed cake. Separation and Purification Technology 122: 506-514.
Shahin S, Abdelillah E and Elhussein A, 2018. Assessment of sesame (Sesamum indicum L.) cake as a source of high-added value substances: from waste to health. Phytochemistry Reviews 17: 691-700.
Sharma L and Singh C, 2016. Sesame protein based edible films: Development and characterization. Food Hydrocolloids 61: 139-147.
Stoll L, da Silva AM, Iahnke EOS, Costa TMH, Flôres SH and Rios AO, 2017. Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra‐virgin olive oil during storage. Journal of Food Processing and Preservation 41(6): e13218.
Suja KP, Jayalekshmy A and Arumughan C, 2005. Antioxidant activity of sesame cake extract. Food Chemistry 91: 213-219.
Sukhtezari S, Almasi H, Pirsa S, Zandi M and Pirouzifard MK, 2017. Development of bacterial cellulose based slow-release active films byincorporation of Scrophularia striata Boiss. Extract. Carbohydrate Polymers 156: 340-350.
Wang S, Xia P, Wang S, Liang J, Sun Y, Yue P and Gao X, 2019. Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection. Food Hydrocolloids 96: 617-624.