استخراج صمغ از میوه Cordia myxa L. و ارزیابی ویژگی‌های عملکردی و فیزیکوشیمیایی آن

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه کوفه، نجف، عراق

2 گروه ترویج و آموزش کشاورزی، دانشکده کشاورزی، دانشگاه کوفه، نجف، عراق.

3 مدیریت بهداشت نجف، نجف، عراق.

چکیده

هدف: هدف از این مطالعه استخراج صمغ از میوه Cordia myxa L. و ارزیابی ترکیب شیمیایی، ویژگی‌های فیزیکوشیمیایی و خصوصیات عملکردی آن بود. این صمغ گیاهی به دلیل منشأ طبیعی و رفتار عملکردی مناسب، می‌تواند کاربردهای بالقوه‌ای در صنایع غذایی و صنایع مرتبط داشته باشد.
مواد و روش‌ها: برای استخراج صمغ از میوه Cordia myxa L. از روش استخراج با آب استفاده شد. پودر صمغ به‌دست‌آمده از نظر ترکیب شیمیایی شامل رطوبت، پروتئین، چربی، خاکستر و کربوهیدرات کل مورد تجزیه قرار گرفت. ویژگی‌های فیزیکوشیمیایی از جمله pH، چگالی ظاهری، چگالی کوبیده‌شده و ضریب تورم با استفاده از روش‌های استاندارد آزمایشگاهی اندازه‌گیری شدند. همچنین ویژگی‌های عملکردی صمغ شامل ظرفیت نگهداری آب، ظرفیت نگهداری روغن، قابلیت امولسیون‌کنندگی در غلظت‌های مختلف (1/0، 2/0 و 3/0 درصد) و ظرفیت و پایداری کف در دمای اتاق (۲۵ درجه سانتی‌گراد) بررسی گردید.
نتایج: ترکیب شیمیایی صمغ میوه Cordia myxa L. شامل 94/4% رطوبت، 43/1% پروتئین، 89/8% چربی، 33/5% خاکستر و 41/79% کربوهیدرات کل بود. مقدار pH صمغ 33/6 به‌دست آمد که نشان‌دهنده ماهیت تقریباً خنثی آن است. چگالی ظاهری و چگالی کوبیده‌شده به‌ترتیب 39/0 و 37/0 گرم بر سانتی‌متر مکعب بودند، در حالی‌که ضریب تورم به 9/3% رسید. نتایج آزمون‌های عملکردی نشان داد که صمغ دارای ظرفیت نگهداری آب و روغن مناسبی به‌ترتیب معادل 41/13 و 30/4 گرم به ازای هر گرم پودر صمغ است. قابلیت امولسیون‌کنندگی با افزایش غلظت افزایش یافت و به‌ترتیب به 47/72%، 46/74% و 69/76% در غلظت‌های 1/0، 2/0 و 3/0 درصد رسید. ظرفیت کف با افزایش غلظت اندکی کاهش یافت، در حالی‌که پایداری کف بهبود پیدا کرد و در بالاترین غلظت به حدود 97% رسید.
نتیجه‌گیری: نتایج نشان می‌دهد که صمغ میوه Cordia myxa L. دارای ویژگی‌های فیزیکوشیمیایی و عملکردی مطلوبی است. با توجه به توانایی مناسب در نگهداری آب و روغن، قابلیت امولسیون‌کنندگی و پایداری کف، این صمغ طبیعی می‌تواند به‌عنوان یک ترکیب امیدبخش برای استفاده در صنایع غذایی و سایر کاربردهای صنعتی در نظر گرفته شود.

کلیدواژه‌ها

عنوان مقاله [English]

Extraction of gum from Cordia myxa L. fruit and evaluation of its functional and physicochemical properties

نویسندگان [English]

  • Laith Fareed Hasan Al-Obaidi 1
  • Fatimah Kadhim Hussein Al-Sahhaf 2
  • Mohmmed Jawad Alwan Al Zarfi 3
1 Department of Food Science, Faculty of Agriculture, University of Kufa, Najaf, Iraq.
2 Agricultural Extension and Training Department, Faculty of Agriculture, University of Kufa, Najaf, Iraq.
3 AL Najaf Health Directorate, Najaf, Iraq.
چکیده [English]

Objective
The aim of this study was to extract gum from the fruit of Cordia myxa L. and to evaluate its chemical composition, physicochemical characteristics, and functional properties. This plant gum may have potential applications in food and related industries due to its natural origin and functional behavior.
Materials and Methods
A water-based extraction method was used to extract Gum from Cordia myxa L. fruit. The obtained gum powder was analyzed for its chemical composition. They included moisture, protein, fat, ash, and total carbohydrate content. Standard laboratory methods were used to measure physicochemical properties such as pH, bulk density, tapped density, and swelling factor. Functional properties of the gum were also studied. These included water-holding capacity, oil-holding capacity, emulsifying ability at different concentrations (0.1, 0.2, and 0.3%), and foaming capacity and stability at room temperature (25 °C).
Results
The chemical composition of Cordia myxa L. fruit gum showed moisture content of 4.94%, protein 1.43%, fat 8.89%, ash 5.33%, and total carbohydrates 79.41%. The pH value of the gum was 6.23, indicating a nearly neutral nature. Bulk and tapped densities were 0.39 and 0.37 g/cm³, respectively. While, the swelling factor reached 3.9%. Functional tests showed that the gum had good water-holding and oil-holding capacities of 13.41 and 4.30 g/g of gum powder, respectively. Emulsifying ability increased with concentration. It reached 72.47%, 74.46%, and 76.69% at 0.1%, 0.2%, and 0.3% gum concentrations. Foaming capacity slightly decreased as concentration increased. While, foam stability improved, reaching up to 97% at the highest concentration.
Conclusion
The results indicate that Cordia myxa L. fruit gum has desirable physicochemical and functional properties. Due to its good water and oil retention, emulsifying ability, and foam stability, this natural gum could be considered a promising ingredient for use in food and other industrial applications.
Keywords: Cordia myxa fruits, Cordia myxa gum, functional properties, physicochemical properties

کلیدواژه‌ها [English]

  • Cordia myxa fruits
  • Cordia myxa gum
  • functional properties
  • physicochemical properties

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مجله بیوتکنولوژی کشاورزی
دوره 18، شماره 2
خرداد 1405
صفحه 283-296

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