คุณภาพด้านเคมีกายภาพและจุลชีววิทยาของผลิตภัณฑ์เครื่องดื่มผลไม้รวมชนิดผงเสริมแอสตาแซนธินที่สภาวะการเก็บรักษาต่าง ๆ
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ม.ค. 31, 2020
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เครื่องดื่มชนิดผง แอสตาแซนธินธรรมชาติ สภาวะความชื้นสัมพัทธ์
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บทคัดย่อ
งานวิจัยนี้มีวัตถุประสงค์เพื่อพัฒนาผลิตภัณฑ์เครื่องดื่มผลไม้รวมชนิดผงเสริมแอสตาแซนธินธรรมชาติ โดยผลิตภัณฑ์ประกอบด้วยแอสตาแซนธินผงจากเปลือกกุ้งขาว โดยใช้กระบวนการห่อหุ้มสารด้วยเทคนิค freeze drying ร่วมกับการใช้ cryogenic freezing และน้ำผลไม้รวมชนิดผงโดยใช้วิธีการทำแห้งแบบพ่นฝอย ผลิตภัณฑ์เครื่องดื่มผลไม้รวมชนิดผงเสริมแอสตาแซนธินที่ได้นำไปวิเคราะห์สมบัติต่าง ๆ ได้แก่ ค่าสี ปริมาณความชื้น ปริมาณน้ำอิสระ สมบัติการต้านออกซิเดชัน ปริมาณจุลินทรีย์ในอาหาร และการเปลี่ยนแปลงคุณภาพของผลิตภัณฑ์ที่อุณหภูมิ 30 องศาเซลเซียส ภายใต้สภาวะร้อยละความชื้นสัมพัทธ์ (%RH) ระดับ 0, 11, 33 และ 52 เป็นระยะเวลา 2 เดือน ผลการทดลองพบว่าผลิตภัณฑ์เครื่องดื่มผลไม้ชนิดผงเสริมแอสตาแซนธินมีลักษณะเป็นผงละเอียด สีส้มอมเหลือง ค่าสีของคุณลักษณะด้าน L*, a*, b* และ ∆E คือ 76.16, 19.39, 18.62 และ 34.65 ตามลำดับ ปริมาณความชื้นและปริมาณน้ำอิสระในผลิตภัณฑ์ 6.08 % และ 0.32 ตามลำดับ ประสิทธิภาพการต้านอนุมูลอิสระของผลิตภัณฑ์ที่ได้สูงถึงร้อยละ 96.88 สำหรับการเปลี่ยนแปลงคุณภาพของผลิตภัณฑ์ตลอดอายุการเก็บรักษาที่สภาวะต่าง ๆ พบว่า RH ร้อยละ 0 เป็นสภาวะที่ดีที่สุด และผลิตภัณฑ์ไม่มีการเปลี่ยนแปลงสมบัติด้านค่าสี ปริมาณความชื้น และปริมาณจุลินทรีย์อย่างมีนัยสำคัญตลอดอายุการเก็บรักษา ผลการทดลองแสดงให้เห็นว่าแอสตาแซนธินที่ได้มีความเหมาะสมต่อการพัฒนาเป็นผลิตภัณฑ์เสริมอาหาร
Article Details
ประเภทบทความ
Biological Sciences
เอกสารอ้างอิง
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[2] Naguib, Y.M.A, 2000, Antioxidant activities of astaxanthin and related carotenoids, J. Agric. Food Chem. 48: 1150-1154.
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[13] Bae, E.K. and Lee, S.W., 2008, Microencap sulation of avocado oil by spray drying using whey protein and maltodextrin, J. Microencapsul. 25: 549-560.
[14] Wu, H.C., Chen, H.M. and Shiau, C.Y., 2003, Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus), Food Res. Int. 36: 949-957.
[15] American Public Health Association, 1992, Standard Methods for the Examination of Dairy Products, American Public Health Association, New York.
[16] Avila, E.L., Rodriguez, M.C. and Velasquez, H.J.C., 2015, Influence of maltodextrin and spray drying process conditions on sugarcane juice powder quality, Revista Faculted Nacional de Agronomia Medellin. 68: 7509-7520.
[17] Siew Young, Q., Ngan King, C. and Peter, S., 2007, The physicochemical properties of spray-dried watermelon powders, Chem. Eng. Process. 46: 386-392.
[18] Vongsawasdi, P., Nopharatana, M., Tang bumrungpong, D. and Apinunjarupong, S., 2002, Production of instant fruit and vegetable juice by spray dryer and microwave-vacuum dryer, KMUTT Res. Develop. J. 25(3): 257-277. (in Thai)
[19] Choi, E.J., Park, H.W., Chung, Y.B., Park, S.H., Park, S.H., Kim, J.S. and Chun, H.H., 2017, Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion, Meat Sci. 124: 69-76.
[20] Liu, H., Zeng, F., Wang, Q., Ou, S., Tan, L. and Gu, F., 2013, The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.), Food Chem. 141: 3402-3408.
[21] Sharma, L.K., Agarwal, D., Sharma, Y., Rathore, S.S. and Saxena, S.N., 2014, Cryogenic grinding technology enhances volatile oil, oleoresin and antioxidant activity of cumin (Cuminum cyminum L.), Int. J. Seed Spices. 4: 68-72.
[22] Saxena, S.N., Sharma, Y.K., Rathore, S.S., Singh, K.K., Barnwal, P., Saxena, R., Upadhyaya, P. and Anwer, M.M., 2013, Effect of cryogenic grinding on volatile oil, oleoresin contrnt and anti-oxidant propertics of coriander (Coriandrum sativum L.) genotypes, J. Food Sci. Technol. Mysore. 52: 568-573.
[23] Solval, K.M., Rodezno, L.A.E., Moncada, M., Bankston, J.D. and Sathivel, S., 2015, Evaluation of chotisan nanopartical as a glazing material for cryogenically frozen shrimp, LWT Food Sci. Technol. 57: 172-180.
[24] Food Code, Available Source: https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm, September 22, 2013.
[25] Pongjanyakul, T., 2012, Alginate: Natural Polymers into the Drug Delivery System, Klangnana Wittaya, Khon Kaen, 230 p. (in Thai)
[26] Soottitantawat, A., Takayama, K., Okamura, K., Muranaka, D., Yoshii, H., Furuta, T., Ohkawara, M. and Linko, P., 2005, Microencapsulation of l-menthol by spray during and its release characteristics, Innov. Food Sci. Emerg. Technol. 6: 163-170.
[27] Michalska. A., Wojdyto, A., Lech, K., Lysiak, G.P. and Figiel, A., 2016, Physicochemical properties of whole fruit plum powders obtained using different drying technologies, Food Chem. 207: 223-232.
[28] James, J. M., Loessner, M. J. and Golden, D.A., 2005, Modern food microbiology, Spinger Science Business Media, Inc., Berlin.
[2] Naguib, Y.M.A, 2000, Antioxidant activities of astaxanthin and related carotenoids, J. Agric. Food Chem. 48: 1150-1154.
[3] Kittikalwan, P., Powthongsook, S., Pavasant, P. and Shotipruk, S., 2007, Encapsulation of Heamatococcus pluvialis using chitosan for astaxanthin stability enhancement, Carbohydr. Polym. 70: 378-385.
[4] Shen, Q. and Quek, S.Y., 2014, Microencap sulation of astaxanthin with blends of milk protein and fiber by spray drying, J. Food Eng. 123: 165-171.
[5] Taksima, T., Limpawattana, M. and Klaypradit, W., 2015, Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile, LWT Food Sci. Technol. 62: 431-437.
[6] Sangsuriyawong, A., Limpawattana, M., Siriwan, D., Kaewnern, P. and Klaypradit, W., 2016, Effects of phospholipid concentration and mixing methods on properties of astaxanthin extract-loaded liposomes, J. Agric. 32(3): 321-333. (in Thai)
[7] Ratanasiriwat, P., Worawattanamateekul, W. and Klaypradit, W., 2013, Properties of encapsulated wasabi flavor and its application in canned food, Int. J. Food Sci. Tech. 48: 749-757.
[8] Yoshii, H., Soottitantawat, S., Liu, X.D., Atarashi, T., Furuta, T., Aishima, S., Ohgawara, M. and Linko, P., 2001, Flavor release from spray-dried maltodextrin/ gum arabic or soy matrices as a function of storage relative humidity, Innov. Food Sci. Emerg. Technol. 2: 55-61.
[9] Stine, S.W., Song, I., Choi, C.Y. and Gerba, C.P., 2005, Effect of relative humidity on preharvest survival of bacterial and viral on the surface of cantaloupe lettuce and bell pepers, J. Food Prot. 68: 1352-1358.
[10] Association of Official Analytical Chemists, 2000, Official Method of Analysis of AOAC International, 17th Ed., Gaithersburg, Maryland.
[11] Shittu, T.A. and Lawal, M.O., 2007, Factors affecting instant properties of powdered cocoa beverages, Food Chem. 100: 91-98.
[12] Higuera-Ciapara, I., Felix-Valenzuela, L., Goycoolea, F.M. and Arguelles-Monal, W., 2004, Microencapsulation of astaxanthin in a chitosan matrix, Carbohyd. Polym. 56: 41-45.
[13] Bae, E.K. and Lee, S.W., 2008, Microencap sulation of avocado oil by spray drying using whey protein and maltodextrin, J. Microencapsul. 25: 549-560.
[14] Wu, H.C., Chen, H.M. and Shiau, C.Y., 2003, Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus), Food Res. Int. 36: 949-957.
[15] American Public Health Association, 1992, Standard Methods for the Examination of Dairy Products, American Public Health Association, New York.
[16] Avila, E.L., Rodriguez, M.C. and Velasquez, H.J.C., 2015, Influence of maltodextrin and spray drying process conditions on sugarcane juice powder quality, Revista Faculted Nacional de Agronomia Medellin. 68: 7509-7520.
[17] Siew Young, Q., Ngan King, C. and Peter, S., 2007, The physicochemical properties of spray-dried watermelon powders, Chem. Eng. Process. 46: 386-392.
[18] Vongsawasdi, P., Nopharatana, M., Tang bumrungpong, D. and Apinunjarupong, S., 2002, Production of instant fruit and vegetable juice by spray dryer and microwave-vacuum dryer, KMUTT Res. Develop. J. 25(3): 257-277. (in Thai)
[19] Choi, E.J., Park, H.W., Chung, Y.B., Park, S.H., Park, S.H., Kim, J.S. and Chun, H.H., 2017, Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion, Meat Sci. 124: 69-76.
[20] Liu, H., Zeng, F., Wang, Q., Ou, S., Tan, L. and Gu, F., 2013, The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.), Food Chem. 141: 3402-3408.
[21] Sharma, L.K., Agarwal, D., Sharma, Y., Rathore, S.S. and Saxena, S.N., 2014, Cryogenic grinding technology enhances volatile oil, oleoresin and antioxidant activity of cumin (Cuminum cyminum L.), Int. J. Seed Spices. 4: 68-72.
[22] Saxena, S.N., Sharma, Y.K., Rathore, S.S., Singh, K.K., Barnwal, P., Saxena, R., Upadhyaya, P. and Anwer, M.M., 2013, Effect of cryogenic grinding on volatile oil, oleoresin contrnt and anti-oxidant propertics of coriander (Coriandrum sativum L.) genotypes, J. Food Sci. Technol. Mysore. 52: 568-573.
[23] Solval, K.M., Rodezno, L.A.E., Moncada, M., Bankston, J.D. and Sathivel, S., 2015, Evaluation of chotisan nanopartical as a glazing material for cryogenically frozen shrimp, LWT Food Sci. Technol. 57: 172-180.
[24] Food Code, Available Source: https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm, September 22, 2013.
[25] Pongjanyakul, T., 2012, Alginate: Natural Polymers into the Drug Delivery System, Klangnana Wittaya, Khon Kaen, 230 p. (in Thai)
[26] Soottitantawat, A., Takayama, K., Okamura, K., Muranaka, D., Yoshii, H., Furuta, T., Ohkawara, M. and Linko, P., 2005, Microencapsulation of l-menthol by spray during and its release characteristics, Innov. Food Sci. Emerg. Technol. 6: 163-170.
[27] Michalska. A., Wojdyto, A., Lech, K., Lysiak, G.P. and Figiel, A., 2016, Physicochemical properties of whole fruit plum powders obtained using different drying technologies, Food Chem. 207: 223-232.
[28] James, J. M., Loessner, M. J. and Golden, D.A., 2005, Modern food microbiology, Spinger Science Business Media, Inc., Berlin.
