RESEARCH PAPER
Extraction of Ziziphus lotus fruit syrups: effect of enzymatic extraction and temperature on the rheological and chemical properties
| 1 | Laboratory of Materials Molecules and Applications, IPEST, BP 51, 2070 La Marsa, Tunisia |
| 2 | National Agronomic Institute of Tunisia, University of Carthage, Tunisia |
| 3 | Research Centre for Natural Resources, Environment and Society (CERNAS), College of Agriculture of the Polytechnic Institute
of Coimbra, Bencanta, 3045-601 Coimbra, Portugal |
CORRESPONDING AUTHOR
Final revision date: 2020-12-08
Acceptance date: 2020-12-18
Publication date: 2021-02-11
Int. Agrophys. 2021, 35(1): 31–40
KEYWORDS
TOPICS
ABSTRACT
Fruit syrups are attracting increasing interest in the food industry. Ziziphus lotus fruit syrups were elaborated through the traditional and enzymatic methods with 30, 50 and 70°Brix. A chemical analysis revealed that Ziziphus lotus fruit powder and syrups present a potential source of energy through their relatively higher content of carbohydrates. Rheological oscillatory tests showed that syrups of 30°Brix demonstrate a viscous type of behaviour, the 70°Brix syrups possess an elastic behaviour, while the 50°Brix syrups present a mixed behaviour over the temperature range of 20 to 80°C. These syrups did not demonstrate any thixotropy or time dependence of viscosity. The complex viscosity was described successfully with a mathematical model that incorporates both independent variables, with an Arrhenius-type dependence on temperature, with an activation energy of 21.94 kJ mol-1 for the whole Brix range. The flow behaviour evaluation of the 30 and 50°Brix showed that these are shear-thinning fluids, tending to Newtonian fluids at higher temperatures. The dynamic viscosity was well described by the power law and the dependence of its parameters on temperature was adequately described by a Turian approach. The syrups of Ziziphus lotus fruit demonstrated a potential for further beneficial research with a view to obtaining a commercial food product.
REFERENCES (31)
1.
Abbès F., Bouaziz M.A., Blecker C., Masmoudi M., Attia H., and Besbes S., 2011. Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties. LWT - Food Sci. Technol., 44(8), 1827-1834. https://doi.org/10.1016/j.lwt.....
2.
Abbès F., Masmoudi M., Kchaou W., Danthine S., Blecker C., Attia H., and Besbes S., 2015. Effect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup. LWT - Food Sci. Technol., 60(1), 339-345. https://doi.org/10.1016/j.lwt.....
3.
Abdeddaim M., Lombarkia O., Bacha A., Fahloul D., Abdeddaim D., Farhat R., Saadoudi M., Noui Y., and Lekbir A., 2014. Biochemical characterization and nutritional properties of Zizyphus lotus L. fruits in Aures region, northeastern of Algeria. Annals Food Sci. Technol., 15(1), 75-81.
4.
Abdoul-Azize S., 2016. Potential benefits of jujube (Zizyphus lotus L.) bioactive compounds for nutrition and health. J. Nutr. Metab., Article ID 2867470. https://doi.org/10.1155/2016/2....
5.
Al-Hooti S.N., Sidhu J.S., Al-Saqer J.M., and Al-Othman A., 2002. Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment. Food Chem., 79(2), 215-220. https://doi.org/10.1016/S0308-....
7.
Bahramian S., Azin mehrdad, Chamani M., and Gerami A., 2011. Optimisation of enzymatic extraction of sugars from dates. Middle-East J. Scientific Res., 7(2), 211-216.
8.
Bahrasemani Koohestani M., Sahari M.A., and Barzegar M., 2019. The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee. Food Sci. Nutrition, 7(2), 678-688. https://doi.org/10.1002/fsn3.9....
9.
Bakier S., 2016. Rheological properties of honey in a liquid and crystallized state. In Intech: Vol. i (Issue tourism). https://doi.org/http://dx.doi.....
10.
Barreto P.L.M., Roeder J., Crespo J.S., Maciel G.R., Terenzi H., Pires A.T.N., and Soldi V., 2003. Effect of concentration, temperature and plasticizer content on rheological properties of sodium caseinate and sodium caseinate/sorbitol solutions and glass transition of their films. Food Chem., 82(3), 425-431. https://doi.org/10.1016/S0308-....
11.
Ben Thabet I., Besbes S., Masmoudi M., Attia H., Deroanne C., and Blecker C., 2009. Compositional, physical, antioxidant and sensory characteristics of novel syrup from date palm (Phoenix dactylifera L.). Food Sci. Technol. Int., 15(6), 583-590. https://doi.org/10.1177/108201....
12.
Benidir M., El Massoudi S., El Ghadraoui L., Lazraq A., Benjelloun M., and Errachidi F., 2020. Study of Nutritional and organoleptic quality of formulated juices from jujube (Ziziphus lotus L.) and dates (Phoenix dactylifera L.) fruits. The Scientific World J., 9872185. https://doi.org/10.1155/2020/9....
13.
Borchani M., Masmoudi M., Ben Amira A., Abbès F., Yaich H., Besbes S., Blecker C., Garvin A., Ibarz A., and Attia H., 2019. Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup. Lwt, 113 (March), 108314. https://doi.org/10.1016/j.lwt.....
14.
Cepeda E. and Collado I., 2014. Rheology of tomato and wheat dietary fibers in water and in suspensions of pimento purée. J. Food Eng., 134, 67-73. https://doi.org/10.1016/j.jfoo....
15.
Chetana R., Krishnamurthy S., and Yella Reddy S.R., 2004. Rheological behavior of syrups containing sugar substitutes. European Food Res. Technol., 218(4), 345-348.
16.
Dhaouadi K., Belkhir M., Akinocho I., Raboudi F., Pamies D., Barrajón E., Estevan C., and Fattouch S., 2014. Sucrose supplementation during traditional carob syrup processing affected its chemical characteristics and biological activities. LWT - Food Sci. Technol., 57(1), 1-8. https://doi.org/10.1016/j.lwt.....
17.
Gabsi K., Trigui M., Barrington S., Helal A.N., and Taherian A.R., 2013. Evaluation of rheological properties of date syrup. J. Food Eng., 117(1), 165-172. https://doi.org/10.1016/j.jfoo....
18.
Hammi K.M., Jdey A., Abdelly C., Majdoub H., and Ksouri R., 2015. Optimization of ultrasound-assisted extraction of antioxidant compounds from Tunisian Zizyphus lotus fruits using response surface methodology. Food Chem., 184, 80-89. https://doi.org/10.1016/j.food....
19.
Katsuta K. and Kinsella J.E., 1990. Effects of temperature on viscoelastic properties and activation energies of whey protein gels. J. Food Sci., 55(5), 1296-1302. https://doi.org/10.1111/j.1365....
20.
Machado De-Melo A.A., Almeida-Muradian L.B. de, Sancho M.T., and Pascual-Maté A., 2018. Composition and properties of Apis mellifera honey: A review. J. Apicultural Res., 57(1), 5-37. https://doi.org/10.1080/002188....
21.
Makhlouf-Gafsi I., Baklouti S., Mokni A., Danthine S., Attia H., Blecker C., Besbes S., and Masmoudi M., 2016. Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps. Food Chem., 203, 175-182. https://doi.org/10.1016/j.food....
23.
Mossel B., Bhandari B., D’Arcy B., and Caffin N., 2000. Use of an arrhenius model to predict rheological behaviour in some australian honeys. LWT – Food Sci. Technol., 33(8), 545-552. https://doi.org/10.1006/fstl.2....
24.
Najjaa H., Arfa A. Ben, Elfalleh W., Zouari N., and Neffati M., 2020. Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake. PLoS ONE, 15(2), 1-14. https://doi.org/10.1371/journa....
25.
Ngadi M.O. and Yu L.J., 2004. Rheological properties of Canadian maple syrup. Canadian Biosystems Engineering / Le Genie Des Biosystems Au Canada, 46, 15-18.
26.
Ramaswamy H.S. and Marcotte M., 2005. Food Processing: Principles and Applications. CRC Press.
27.
Rao M.A., Cooley H.J., and Vitali A.A., 1984. Flow properties of concentrated juices at low temperatures. Food Technol., 38(3), 113-119.
28.
Schellart W.P., 2011. Rheology and density of glucose syrup and honey: Determining their suitability for usage in analogue and fluid dynamic models of geological processes. J. Structural Geology, 33(6), 1079-1088. https://doi.org/10.1016/j.jsg.....
29.
Sengül M., Ertugay M.F., Sengül M., and Yüksel Y., 2007. Rheological characteristics of carob pekmez. Int. J. Food Properties, 10(1), 39-46. https://doi.org/10.1080/109429....
30.
Tabilo-Munizaga G. and Barbosa-Cánovas G.V., 2005. Rheo-logy for the food industry. J. Food Eng., 67(1-2), 147-156. https://doi.org/10.1016/j.jfoo....
31.
Taleb H., Maddocks S.E., Morris R.K., and Kanekanian A.D., 2016. The antibacterial activity of date syrup polyphenols against S. aureus and E. coli. Frontiers in Microbiol., 7(FEB), 1-9. https://doi.org/10.3389/fmicb.....
RELATED ARTICLE
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.