Получение томатного кетчупа, обогащенного порошкообразной хлореллой и ее белковыми изолятами
Аннотация
Chlorella is one of the nutrient rich microalgae species, with wide application in the food industry as a supplement to make functional foods. It has excellent amino acid profile which is higher than the world health organization recommendation. There has been interest to use its protein isolates in food fortification, but there has not been much research so far of their application in condiments like ketchups due to a lot of pigments that are associated with the proteins. Tomato ketchup is a popular sauce consumed as a condiment with fries, meat, eggs and other dishes. It is rich with dietary fiber, carotenoids, and vitamins such as vitamin C, all of which are antioxidants in a nature that can protect the body cells against cancer.
The main aim of this research was to evaluate the effects of chlorella and its protein isolates at different concentrations on the nutritional status of tomato ketchup and identify effective concentrations. The work started with extraction of protein isolates from chlorella first by defatting, removing polyphenols and finally the actual process of isoelectric precipitation, drying them under vacuum and incorporating the oven dried isolates in tomato ketchup. This was followed by investigating the functional properties, phenol content and antioxidant activity of the protein isolates. Physicochemical, phytochemical, antioxidant, microbiological and anti-nutritional analyses were investigated to assess effect of protein isolates and chlorella on the nutrient composition of tomato ketchup. Determination of soluble proteins was done by Lowry method, antioxidant activities were investigated by spectrophotometry and electron spin paramagnetic resonance (EPR), and mineral analysis was done by atomic emission spectroscopy.
Higher concentrations of protein isolates and chlorella significantly affected the proximate, phytochemical, antioxidant activity of the ketchup samples. pH increased while moisture content decreased among the treated samples. Soluble proteins increased from 6.14 to 62.7mg/g and 10.3 to24.5 for protein isolates enriched ketchup and chlorella enriched ketchup respectively. Lycopene content ranged from 33.28-55mg/100g in chlorella enriched ketchup and 33.17-50.94mg/100g in chlorella enriched ketchup. Vitamin C content ranged from 8.33 to 15.19mg/100g in chlorella enriched isolates and 7.78 to 12.04 mg/100g in protein isolates enriched ketchup. Total antioxidant activity ranged from 9.3 to 67.4mgAAE/g in chlorella enriched ketchup and 9 to 11mgAAE/g in protein isolates. enriched ketchup. pH increased while moisture content decreased among the treated samples.
The main aim of this research was to evaluate the effects of chlorella and its protein isolates at different concentrations on the nutritional status of tomato ketchup and identify effective concentrations. The work started with extraction of protein isolates from chlorella first by defatting, removing polyphenols and finally the actual process of isoelectric precipitation, drying them under vacuum and incorporating the oven dried isolates in tomato ketchup. This was followed by investigating the functional properties, phenol content and antioxidant activity of the protein isolates. Physicochemical, phytochemical, antioxidant, microbiological and anti-nutritional analyses were investigated to assess effect of protein isolates and chlorella on the nutrient composition of tomato ketchup. Determination of soluble proteins was done by Lowry method, antioxidant activities were investigated by spectrophotometry and electron spin paramagnetic resonance (EPR), and mineral analysis was done by atomic emission spectroscopy.
Higher concentrations of protein isolates and chlorella significantly affected the proximate, phytochemical, antioxidant activity of the ketchup samples. pH increased while moisture content decreased among the treated samples. Soluble proteins increased from 6.14 to 62.7mg/g and 10.3 to24.5 for protein isolates enriched ketchup and chlorella enriched ketchup respectively. Lycopene content ranged from 33.28-55mg/100g in chlorella enriched ketchup and 33.17-50.94mg/100g in chlorella enriched ketchup. Vitamin C content ranged from 8.33 to 15.19mg/100g in chlorella enriched isolates and 7.78 to 12.04 mg/100g in protein isolates enriched ketchup. Total antioxidant activity ranged from 9.3 to 67.4mgAAE/g in chlorella enriched ketchup and 9 to 11mgAAE/g in protein isolates. enriched ketchup. pH increased while moisture content decreased among the treated samples.