https://doi.org/10.4081/jbr.2024.12672
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Optimization attributes of fig (Ficus carica L.) salad dressing enrichment by Mentha pulegium L. extract and carboxymethyl cellulose

Authors

Marjan Nouri
Marjan.nouri@iau.ac.ir
https://orcid.org/0000-0001-7028-8474
Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran, Islamic Republic of.
Farida Tromideh
Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran, Islamic Republic of.

Common salad dressings led to further calories for consumers owing to high fat in their formulations. The aim of this research is to produce low-calorie salad dressing with high nutritional value and reduced fat. Box-Behnken designs were applied including figs (Ficus carica L.) (40 to 80%), carboxymethyl cellulose (CMC) (0.25 to 1.25%) and Mentha pulegium L. (MPL) extract (0.01 to 0.05%) as independent variables. The total soluble solids (TSS), pH, viscosity, stability, peroxide index and sensory evaluations were performed; afterwards, calorie, and fatty acids (FA) were evaluated, and also scanning electron microscopy was carried out. The optimal conditions were obtained for salad dressing formulations with the highest TSS (40.3479%), viscosity (15898.75 cP), stability (94.2994%) and sensory (4.6282) and also the lowest pH (4.6032) and peroxide (0.9778 mEq/kg oil) related to fig (65.4545%), CMC (1.995%) and MPL (0.01%) concentrations, respectively. The optimal sample reduced 6-fold the calories compared to control and also demonstrated the maximum monounsaturated FAs with uniform distribution for particles. Fig salad dressing produced as a low-calorie product has the potential to be used by consumers.

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How to Cite

Nouri, M., & Tromideh, F. (2024). Optimization attributes of fig (<i>Ficus carica</i> L.) salad dressing enrichment by <i>Mentha pulegium</i> L. extract and carboxymethyl cellulose. Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale, 97(2). https://doi.org/10.4081/jbr.2024.12672
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