کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10539899 963395 2013 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of feed moisture and temperature on tannin content, antioxidant and antimicrobial activities of extruded chestnuts
ترجمه فارسی عنوان
تاثیر رطوبت و دما بر تغییرات تانن، آنتی اکسیدان و ضد میکروبی کاستنوس اکسترود شده
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study focuses on the effect of extrusion processing on tannin reduction, phenolic content, flavonoid content, antioxidant and anitimicrobial activity. Extrusion temperature (120 and 140 °C) and feed moisture (25% and 28%) were used on the tannin content, antioxidant and antimicrobial activities. Extrusion cooking reduced tannin content up to 78%, and improved antioxidant activity from 12.89% to 21.17% in a concentration dependant manner without affecting its antimicrobial activity that varied from 250 to 500 mg. The time-kill assay confirmed the ability of extruded chestnut to reduce Pseudomonas aeruginosa count below detectable limit that reduced the original inoculum by 3log10 CFU/mL. Overall, the results showed that extrusion cooking might serve as a tool for tannin reduction and could improve the antioxidant and antimicrobial properties of chestnut, which might be helpful for chestnut related products in the food industry.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 4, 15 December 2013, Pages 4166-4170
نویسندگان
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