Enriching antioxidant properties of mayonnaise sauce by the extracted Phycocyanin pigment from Spirulina platensis microalgae
Publish place: 17th National Congress of Chemical Engineering of Iran
Publish Year: 1400
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
NICEC17_310
تاریخ نمایه سازی: 27 دی 1400
Abstract:
Mayonnaise sauce is one of the oldest and commonly used sauces in the food industry. Using the probiotics in food industries and producing functional food is an incremental issue today. The objective of this research is to produce a functional mayonnaise sauce by adding the extracted Phycocyanin pigment from Spirulina platensis microalgae and testing the antioxidant properties. ۵۰, ۷۵, and ۱۰۰% of Phycocyanin solved in water were added to the low-fat mayonnaise sauce (۳.۵% fat), and antioxidant content as tested by DPPH technic, and IC۵۰ was obtained ۵۵.۸۶, ۵۶.۱۱, and ۵۷.۹۰ than the control treatment (water without Phycocyanin) with ۵۳.۹۸%, respectively. The antioxidant properties of mayonnaise sauce were increased by increasing the percentage of the extracted Phycocyanin pigments from Spirulina platensis microalgae. The acidity did not significantly change by values of ۱.۰۱, ۰.۹۶, ۰.۹۲, and ۰.۹۲ than the control treatment with the acidity of ۱.۰۱, respectively. In addition, pH was not significantly changed by values of ۲.۹۱, ۲.۹۴, ۲.۹۶, and ۲.۹۷ than pH of ۲.۹ for control treatment, respectively. The organoleptic test was conducted and showed good flavor, taste, color, and smell. Therefore, the enriched-protein mayonnaise sauce by Spirulina platensis microalgae can be suggested as a functional food in the food industry.
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Authors
Helina Khorsand
MSc. of chemical engineering, biotechnology, Science and Research Branch, Islamic Azad University,Tehran, Iran
Sepideh Shadafza
MSc. of chemical engineering, biotechnology, Science and Research Branch, Islamic Azad University,Tehran, Iran
Farshid Pajoum Shariati
Assistant professor of chemical engineering, biotechnology, Science and Research Branch, Islamic Azad University, Tehran, Iran