Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation
Zahra Akbarbaglu,
Narges Mazloomi,
Khashayar Sarabandi,
Atena Ramezani,
Fatemeh Khaleghi,
Adele Rafati Hamzehkollaei,
Seid Mahdi Jafari,
Mohammad Ali Hesarinejad
Affiliations
Zahra Akbarbaglu
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
Narges Mazloomi
Department of Nutritional Sciences, School of Health, Mazandaran University of Medical Sciences, Iran; The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Iran; Corresponding authors.
Khashayar Sarabandi
Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran; Corresponding authors.
Atena Ramezani
Department of Nutritional Sciences, School of Health, Mazandaran University of Medical Sciences, Iran; The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Iran
Fatemeh Khaleghi
The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Iran
Adele Rafati Hamzehkollaei
The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Iran; Department of Medical Nanotechnology, School of Advanced Technologies in Medicine, Mazandaran University of Medical Sciences, Iran
Seid Mahdi Jafari
Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
Mohammad Ali Hesarinejad
Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
The aim of this study was to stabilize the antioxidant compounds of thyme (Thymus vulgaris) extract by spray-drying process and MD, WPC and MD-WPC carriers at different temperatures (120 and 150°С). Then, the optimal encapsulated sample was used in different ratios (1, 2, 3 and 5% w/w) to fortify pan-breads. The highest production yield (∼68 %) was obtained in the extract encapsulated with MD-WPC at 150°С. The values of moisture (3.2–4.1 %) and water activity (0.28–0.33) indicated the microbial stability of the powders. The functional characteristics of the particles (solubility and wettability) were affected by the composition and nature of the carriers. Also, the use of WPC led to an increase in physical stability, encapsulation efficiency (∼84 %), TPC (4.4 mgGAE/g) and antioxidant activity (∼77 %). The results of SEM and staining of the samples respectively indicated the effect of the process parameters on the morphology and the placement of the phenolic compounds within carrier's matrix. The physicochemical, textural characteristics, color indices (crumb and crust) and antioxidant activity of fortified breads were affected by the ratio of added free and spray-dried extract. The evaluation of sensory indices (color, texture, chewiness, taste and overall acceptance) indicated the ability to fortify bread with 3 % spray-dried extract.
