Banafsheh mohimani, Shilla Safaeian, Rezvan Mousavi Nadushan, Mohammad Rabani, Hamid Tavakolipour,
Volume 19, Issue 127 (September 2022)
Abstract
Today, with the rise of awareness and changing attitudes, the demand for healthy foods has increased. The effective compounds of black seed with its antioxidant and antimicrobial properties are of interest to many researchers. The aim of this study was to benefit from the functional properties of black seed oil in a food model. In the first phase, the peroxide index, color and antimicrobial properties of free and alginate encapsulated black seed oil were investigated. In the second phase, microbial and sensory properties of 4 chocolate ganache samples (preservative free (G or Control), preservative free + inoculated microorganisms (GM), containing 3% free black seed oil + inoculated microorganisms (GOM) And containing 3% of encapsulated black seed oil + inoculated microorganisms (GOM)) were compared. The results of the first phase showed that MIC and MBC of free black seed oil on Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Aspergillus niger and Candida albicans were higher than the encapsulated black seed oil. Also, the highest and lowest antimicrobial effects of black seed oil were observed on Candida albicans and Escherichia coli, respectively. The peroxide index and color of free black seed oil was more than encapsulated black seed oil . Also, the results of the second phase showed that the presence of black seed oil in the chocolate ganache formulation reduced the microbial load of the produced samples. However, the antimicrobial action of free black seed oil on the microbial load of the food model was more than encapsulated black seed oil. Finally, the results of sensory evaluation showed that chocolate ganache containing encapsulated black seed oil had better sensory properties compared to the sample containing free black seed oil.
Banafsheh mohimani, Shilla Safaeian, Rezvan Mousavi Nadushan, Mohammad Rabani, Hamid Tavakolipour,
Volume 19, Issue 131 (January 2022)
Abstract
The use of medicinal plants or the components extracted from them in different sectors of the food industry has received special attention. Therefore, in the present research, linseed oil was used in two forms, free and microcoated with alginate, in the formulation of cocoa cream. The aim of this research was to produce an functional chocolate ganache containing natural preservatives. The extraction efficiency of linseed oil was 27.73 %. The main component of linseed oil was α-linolenic acid (47.1%) and the least fatty acid detected in it was myristoleic acid (0.06%). The results showed that both evaluated oils had considerable antibacterial effects against tested microorganisms (S. Typhi, E.coli, S. aureus, A. niger, and C. albicans) and gram-negative bacteria were more resistant to linseed oil than gram-positive ones. In this regard. Black seed oil showed higher antibacterial activity and both linseed and black seed oil microcapsules had lower antibacterial effects than their free form. The sample containing 3% encapsulated linseed oil had more favorable sensory peroperties than the sample containing this oil in free form. However, the free form showed higher antibacterial activity but in the regard to the protection of bioactivity of oils from the undesirable condition, controlled release and marketability of product, loading the oils in alginate bead is a suitable way for application of black seed and linseed oil in food products.
