نمایش مختصر رکورد

dc.contributor.authorDehghani, Saraen_US
dc.contributor.authorNouri, Marjanen_US
dc.contributor.authorBaghi, Mehdien_US
dc.date.accessioned1399-07-08T17:21:17Zfa_IR
dc.date.accessioned2020-09-29T17:21:18Z
dc.date.available1399-07-08T17:21:17Zfa_IR
dc.date.available2020-09-29T17:21:18Z
dc.date.issued2019-12-01en_US
dc.date.issued1398-09-10fa_IR
dc.date.submitted2018-12-24en_US
dc.date.submitted1397-10-03fa_IR
dc.identifier.citationDehghani, Sara, Nouri, Marjan, Baghi, Mehdi. (2019). The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup. Journal of Food and Bioprocess Engineering, 2(2), 93-100.en_US
dc.identifier.issn2676-3494
dc.identifier.urihttps://jfabe.ut.ac.ir/article_74633.html
dc.identifier.urihttps://iranjournals.nlai.ir/handle/123456789/19003
dc.description.abstractIn this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. Extraction efficiency of walnut green husk extract 22.01%, total phenolic compounds 65.40 (mg gallic acid per 100 g dry husk), flavonoids 10.06 (catechin mg per 100 g dry husk), and EC50 0.17 (mg/mL) were expressed. The MBC value of this extract for <em>Saccharomyces cerevisiae</em> (0.045 mg/mL) is lower than the value of this factor in <em>Lactobacillus fructivorans</em> (0.123 mg/mL). Next, ketchup sauce samples containing control sample, containing 0.086 (mg/mL) walnut green husk extract and 0.123 (mg/mL) walnut green husk extract were prepared. The results showed that application of higher concentrations of extract (0.123 mg/mL) in the first month increased the total phenolic compounds (73.72 mg gallic acid per 100 g dry matter) and  flavonoids (14.11 mg catechin per 100 g dry matter) and reduced EC<sub>50</sub> (0.34 mg/mL) in ketchup sauce. The results of the total counts, mold, yeast and <em>Lactobacillus</em> bacteria of ketchup sauce samples containing walnut green husk extract were significantly different from allowing control sample.en_US
dc.format.extent468
dc.format.mimetypeapplication/pdf
dc.languageEnglish
dc.language.isoen_US
dc.publisherUniversity of Tehranen_US
dc.relation.ispartofJournal of Food and Bioprocess Engineeringen_US
dc.subjectKetchupen_US
dc.subjectWalnut green husken_US
dc.subjectAntimicrobialen_US
dc.subjectAntioxidanten_US
dc.subjectFunctionalen_US
dc.titleThe effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchupen_US
dc.typeTexten_US
dc.typeOriginal researchen_US
dc.contributor.departmentMSc of Food Science & Technology of Roudehen Branch, Islamic Azad University, Roudehen, Iranen_US
dc.contributor.departmentYoung Researchers and Elite Club, Roudehen Branch, Islamic Azad University, Roudehen, Iranen_US
dc.contributor.departmentDepartment of Agronomy & plant breeding, Roudehen Branch, Islamic Azad University, Roudehen, Iranen_US
dc.citation.volume2
dc.citation.issue2
dc.citation.spage93
dc.citation.epage100


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