Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta
Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, 5 min) maceration...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2025-01-01
|
| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_46204_5db90ab67b4f4f49a8b5f1f46cafa247.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832595433888677888 |
|---|---|
| author | Farnaz Fallahpour Sichani Hajar Abbasi |
| author_facet | Farnaz Fallahpour Sichani Hajar Abbasi |
| author_sort | Farnaz Fallahpour Sichani |
| collection | DOAJ |
| description | Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, 5 min) maceration techniques, and evaluate the extraction yield, chemical compounds, antioxidant, and antimicrobial properties of the extracts. In the next phase, the best extract is incorporated at 2%, 4%, and 6% into the formulation of Panna cotta dessert to assess its effects on the physical, chemical, sensory, and microbial aspects of the product during storage. The findings reveal that the ultrasonic-assisted method improved the extraction efficiency of the extract. The extract had the highest levels of phenolic compounds (52.64±1.18 mg of gallic acid/g), antioxidant properties (76.33±0.47%), and antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. The addition of the extract to Panna cotta reduces the rate of acid production and results in lower total populations of bacteria compared to the control sample at the end of storage period. The dessert containing 2% extract exhibited sensory characteristics (taste, color, odor, texture, and overall acceptance) similar to the control, while maintaining microbiological quality for a longer period. The ethanolic extract of Paeonia officinalis root obtained through the ultrasonic-assisted method can be introduced as an effective preservative for dairy desserts. |
| format | Article |
| id | doaj-art-e8e9b57daff84a57b9cd0240116e3324 |
| institution | Kabale University |
| issn | 1735-4161 2228-5415 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Ferdowsi University of Mashhad |
| record_format | Article |
| series | مجله پژوهشهای علوم و صنایع غذایی ایران |
| spelling | doaj-art-e8e9b57daff84a57b9cd0240116e33242025-01-19T06:20:33ZengFerdowsi University of Mashhadمجله پژوهشهای علوم و صنایع غذایی ایران1735-41612228-54152025-01-0120611913610.22067/ifstrj.2024.89000.135046204Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna CottaFarnaz Fallahpour Sichani0Hajar Abbasi1Department of Food Science and Technology, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, IranDepartment of Food Science and Technology, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, IranPreservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, 5 min) maceration techniques, and evaluate the extraction yield, chemical compounds, antioxidant, and antimicrobial properties of the extracts. In the next phase, the best extract is incorporated at 2%, 4%, and 6% into the formulation of Panna cotta dessert to assess its effects on the physical, chemical, sensory, and microbial aspects of the product during storage. The findings reveal that the ultrasonic-assisted method improved the extraction efficiency of the extract. The extract had the highest levels of phenolic compounds (52.64±1.18 mg of gallic acid/g), antioxidant properties (76.33±0.47%), and antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. The addition of the extract to Panna cotta reduces the rate of acid production and results in lower total populations of bacteria compared to the control sample at the end of storage period. The dessert containing 2% extract exhibited sensory characteristics (taste, color, odor, texture, and overall acceptance) similar to the control, while maintaining microbiological quality for a longer period. The ethanolic extract of Paeonia officinalis root obtained through the ultrasonic-assisted method can be introduced as an effective preservative for dairy desserts.https://ifstrj.um.ac.ir/article_46204_5db90ab67b4f4f49a8b5f1f46cafa247.pdfmicrowavepaeonia officinalispreservativesrheological behaviorultrasonication |
| spellingShingle | Farnaz Fallahpour Sichani Hajar Abbasi Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta مجله پژوهشهای علوم و صنایع غذایی ایران microwave paeonia officinalis preservatives rheological behavior ultrasonication |
| title | Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta |
| title_full | Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta |
| title_fullStr | Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta |
| title_full_unstemmed | Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta |
| title_short | Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta |
| title_sort | bioactive components and characterization of extracted paeonia officinalis using ultrasonic and microwave assisted maceration potential evaluation as a preservative in panna cotta |
| topic | microwave paeonia officinalis preservatives rheological behavior ultrasonication |
| url | https://ifstrj.um.ac.ir/article_46204_5db90ab67b4f4f49a8b5f1f46cafa247.pdf |
| work_keys_str_mv | AT farnazfallahpoursichani bioactivecomponentsandcharacterizationofextractedpaeoniaofficinalisusingultrasonicandmicrowaveassistedmacerationpotentialevaluationasapreservativeinpannacotta AT hajarabbasi bioactivecomponentsandcharacterizationofextractedpaeoniaofficinalisusingultrasonicandmicrowaveassistedmacerationpotentialevaluationasapreservativeinpannacotta |