جستجوی مقالات مرتبط با کلیدواژه "پرکولاسیون" در نشریات گروه "صنایع غذایی"

This study aimed to apply percolation and microwave-assisted extraction methods to extract phenolic, carotenoid and chlorophyll compounds from Gracilariacorticata red algae. During this study, in the MAE method the solvent type (water, ethanol, and methanol), time (10, 20 and 30 min), power (90, 180 and 270 W) and solvent-to-sample ratio (5, 12.5 and 20) were used as variables. Also, in the percolation method, the variables were solvent type (water, ethanol, and methanol), time (24, 48 and 72 h) and solvent-to-sample ratio (5, 12.5 and 20). Based on the results obtained during this study, it was found that the percolation method the solvent and time interaction, solvent and solvent to sample ratio interaction had a significant effect on the chlorophyll a content (p<0.05). To the extract carotenoids in the percolation method, the most effective parameters were type 1 solvent (water) and solvent to sample ratio of 20. The variables of percolation and MAE methods had no significant effect on phenol content (p>0.05). In the MAE extraction method, the solvent-to-sample ratio and the square solvent type had a significant effect (p<0.05) on the chlorophyll content. For extraction of carotenoids using the MAE method, solvent type, and solvent to sample ratio had a significant effect on extraction efficiency (p<0.05).

Shrimp meat is very rich in protein and has more protein than meat of slaughtered livestock and fish and has a short shelf life due to its high perishability. Therefore, plant extracts can be used to maintain product quality for a long time. In the present study, the aim was to optimize the extraction of Mandab plant by percolation method in terms of solvent type factors, solvent ratio, time and finally the application of the optimal extract according to the total phenolic composition and inhibition of 2,2-diphenyl-1-picrylhydrazyl free radicals to prepare marinade from Indian white shrimp (Penaeus indicus) and its shelf life at refrigerator temperature and changes in physicochemical properties (including: pH, acidity, thiobarbituric acid, total volatile basic nitrogen, water holding capacity, water activity, sensory evaluation, acid-salt taste measurement and texture test) product using It was SPSS method. The results showed that the optimal extract was obtained using ethanol solvent in 36 h and a volume of 7 mL. The lowest amount of TVB-N was observed in day 20 of the experiment and with 30% of the extract, the lowest amount of TBA was observed in the control sample. Changes in pH and acidity without significant differences between treatments had a decreasing trend compared to the control sample during the storage period. WHC had a decreasing trend compared to the control and aw samples without significant differences between treatments, more than the control sample.