مروری برعملکرد وکاربردهای پالس الکتریکی در استخراج مواد رنگزای طبیعی

نوع مقاله : مقاله مروری

نویسندگان

1 استادیار، گروه صنایع غذایی، موسسه آموزش عالی بصیر، آبیک، قزوین، ایران

2 مرکز مکانیزاسیون و صنایع، وزارت جهادکشاورزی، تهران، ایران، کد‌پستی: 1593416111.

3 دانشجوی کارشناسی ارشد، موسسه آموزش عالی بصیر، آبیک، قزوین، ایران، کدپستی: 3146713555.

چکیده

در سال‌های اخیر تقاضا برای محصولات غذایی طبیعی با کیفیت مناسب و محصولات غذایی با حداقل فرآوری و با ارزش تغذیه‌‌ای بالا افزایش یافته است. یکی از مهم‌ترین مواد طبیعی مورد تقاضا، مواد رنگزای خوراکی طبیعی می‌‌باشند. میدان‌‌های الکتریکی پالسی یک فناوری نگهداری غیرحرارتی می‌باشد که در پردازش مواد غذایی در دو حوزه‌‌ی اصلی یعنی غیرفعال سازی میکروبی و حفاظت از مواد غذایی مایع، و همچنین افزایش انتقال جرم و بافت در جامدات و مایعات متمرکز است و به دلیل جلوگیری از تغییرات نامطلوب مورد توجه قرار گرفته است. فرآیند پالس الکتریکی روشی است که در آن از میدان‌‌های الکتریکی پالس‌‌دار با ولتاژ بالا در زمان کوتاه برای مواد غذایی که بین دو الکترود قرار گرفته است، استفاده می‌‌شود. به دلیل کوتاه بودن زمان پالس‌‌ها، گرمای کمی در ماده غذایی ایجاد می‌شود و بدین ترتیب در مواد غذایی که تحت فرآیند پالس الکتریک قرار گرفته‌‌اند، مواد مغذی، ویتامین‌ها، بافت و عطر و طعم و نیز میکروساختار ماده غذایی نسبت به نمونه‌‌هایی که فرآیند حرارتی به آنها اعمال می‌‌شود بهتر حفظ می‌‌گردد. مواد رنگزای طبیعی به فرآیندهای اعمال شده در روش‌های استخراج مرسوم مانند تنش‌‌های حرارتی، مکانیکی و شیمیایی بسیار حساس هستند. در این راستا، فناوری میدان الکتریکی پالسی(PEF) به عنوان یک جایگزین غیرحرارتی می‌توان امیدوار بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

A Review of the Performance and Applications of Electric Pulse in the Extraction of Natural Dye

نویسندگان [English]

  • Mahdieh Ghamary 1 2
  • Zahra Salehi 3
1 Department of Food Industry, Basir Institute of Higher Education, Abyek, Qazvin, Iran.
2 Agricultural mechanisation and industrial development center, Ministry of Agriculture-Jahad, Tehran, Iran.
3 Department of Food Industry, Basir Institute of Higher Education, P. O. Code: 3441356611, Abyek, Qazvin, Iran.
چکیده [English]

In recent years, the demand for good quality natural products and minimally processed products with high nutritional value has increased. One of the most important natural materials in demand is natural edible dye. Pulsed electric fields in food processing focus on two main areas: microbial inactivation and preservation of liquid foods and enhancing mass and tissue transfer in solids and liquids. The pulse process uses pulsed electric fields with high voltage, which are used quickly for the food between two electrodes. Due to the short duration of the pulses, a little heat is generated in the foodstuff. Thus, the nutrients, vitamins, texture and flavour, as well as the microstructure of the foodstuff, are better preserved than the samples that are subjected to the thermal process. Natural dyes are very sensitive to the processes applied in conventional extraction techniques, such as thermal, mechanical and chemical stresses. Pulsed electric field (PEF) technology is promising as a non-thermal alternative.

کلیدواژه‌ها [English]

  • Electric pulse
  • Extraction
  • Natural dye
  • Food industry

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مطالعات در دنیای رنگ
دوره 13، شماره 4
آذر 1402
صفحه 407-420

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سابقه مقاله

  • تاریخ دریافت: 23 مرداد 1402
  • تاریخ بازنگری: 28 مهر 1402
  • تاریخ پذیرش: 29 مهر 1402

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