ویژگی‌های فیزیک ‌و شیمیایی رنگ خوراکی چای و ارزیابی بازارپسندی آن

نوع مقاله : مقاله پژوهشی

نویسندگان

1 موسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، لاهیجان، ایران، صندوق‌پستی: 1163-44145

2 گروه پژوهشی بیوتکنولوژی صنعتی پژوهشکده توسعه صنایع شیمیایی ایران،کرج، ایران، صندوق پستی: 1575-31375

3 آزمایشگاه پژوهشکده چای، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، لاهیجان، ایران، صندوق پستی: 1163-44145

چکیده

پسماند کارخانجات چای‌سازی منبع مناسبی برای استخراج رنگ خوراکی هستند که می‌توانند جایگزین رنگ‌های غیرطبیعی در صنایع غذایی ‌شوند. این مطالعه با هدف تکمیل نتایج  به دست آمده از پژوهشی که قبلا برای تعیین بهترین روش استخراج با بالاترین عملکرد و پایداری رنگ از ضایعات چای سیاه در مقیاس آزمایشگاهی انجام شده بود، در سطح نیمه صنعتی طراحی و اجرا گردید. استخراج رنگ از پسماند کارخانه چای و با استفاده از سیستم کندانس برگشتی با حلال آب: اتانل، زمان‌ 30 دقیقه و در دمای جوش حلال انجام گردید. عصاره استخراج شده پس از تصفیه و پاستوریزه کردن، تغلیظ شد و بخشی از آن در دستگاه خشک‌کن پاششی به عصاره خشک شده تبدیل گردید. سنجش کیفیت شامل آزمون‌های میکروبی، فیزیک و شیمیایی و بازارپسندی روی نمونه انجام شد. نتایج نشان داد تعداد کل میکروارگانیزم‌ها و عناصر سنگین فلزی در رنگ چای از حد مجاز استاندارد تجاوز نکرده است. میزان فعالیت آنتی‌اکسیدانی، پلی‌فنل کل و کافئین در رنگ جامد به ترتیب 94.5، 18.3 و 4.7 درصد و در رنگ مایع 49.7، 2.8 و 0.4 درصد بود. در آزمون حسی، کاربرد مخلوط رنگ جامد و مایع در پاستیل امتیاز بالاتری (0.05≥p) از ارزیاب‌ها کسب کرد و از نظر آنها تفاوت معنی‌داری بین سرکه با رنگ چای و سرکه با رنگ موجود در بازار دیده نشد. رنگ استخراج شده می‌تواند به هر دو صورت مایع و جامد تهیه گردد که قابلیت استفاده آن را در دامنه وسیعی از محصولات غذایی افزایش می‌دهد.

کلیدواژه‌ها

عنوان مقاله [English]

Physicochemical Characteristics of Edible Tea Color and its Marketability Evaluation

نویسندگان [English]

  • Shiva Roofigari Haghighat 1
  • Ahmad Shirinfekr 1
  • Sanam Safaei Chaeikar 1
  • Abbas Jafari Jid 2
  • Soghra Mohebian Otaghvary 3
1 Faculty member of Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), P.O. Box: 44145-1163, Lahijan, Iran
2 Faculty member of Iranian institute of research and development in chemical industries, P.O. Box: 31375-1575, Karaj, Iran
3 Laboratory Expert of Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), P.O. Box: 44145-1163, Lahijan, Iran
چکیده [English]

The waste of tea factories is a good source for extracting food colorants that can be replaced with synthetic colors in the food industry. The present study was designed and implemented at a semi-industrial scale to complete the results obtained from research that was previously conducted to determine the best extraction method with the highest performance and color stability from black tea wastes on a laboratory scale. Extracting color from the wastes of the tea factory was done using a reverse condensation system with water: ethanol solvent for 30 minutes and at the solvent boiling temperature. After purification and pasteurization, the extract was concentrated, and a part of it was converted into dried extract in a spray dryer. Quality assessments, including microbial, physicochemical, and marketability tests, were performed on the sample. The results demonstrated that the number of microorganisms and heavy metal elements in tea color did not exceed the standard limit. The amount of antioxidant activity, total polyphenol, and caffeine were 94.5 %, 18.3 and 4.7 % in solid color and 49.7, 2.8 and 0.4 % in liquid color, respectively. In the sensory test, applying a solid and liquid color mixture in Gummy candy obtained a higher score (p≤0.05) from the evaluators. In their opinion, there was no significant difference between vinegar with tea color and vinegar with color available in the market. The extracted color can be prepared in liquid and solid form, increasing its usability in various food products. 

کلیدواژه‌ها [English]

  • Food color
  • Tea factory residue
  • Food industry
  • Antioxidant

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علوم و فناوری رنگ
دوره 17، شماره 1 - شماره پیاپی 63
اردیبهشت 1402
صفحه 65-75

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