https://doi.org/10.4081/jbr.2024.12672
0
0
0
0
Smart Citations
0
0
0
0
Citing PublicationsSupportingMentioningContrasting
View Citations

See how this article has been cited at scite.ai

scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.

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.

Dimensions

Altmetric

PlumX Metrics

Plum Print visual indicator of research metrics
    No metrics available.
see details

Downloads

Citations

Crossref
Scopus
Google Scholar
Europe PMC
Petkova N, Ivanov I, Denev P. Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.). Int Food Res J 2019;26:1881-8.
Yeganehzad S, Kiumarsi M, Nadali N, Ashkezary MR. Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate. Heliyon 2020;6:e04350. DOI: https://doi.org/10.1016/j.heliyon.2020.e04350
Khapre A, Satwadhar P, Deshpande H. Development of technology for preparation of fig (Ficus carica L.) fruit powder and its utilization in toffee. J Dairy Foods Home Sci 2011;30:267-70.
Saqib S, Ullah F, Naeem M, et al. Mentha: nutritional and health attributes to treat various ailments including cardiovascular diseases. Molecules 2022;27:6728. DOI: https://doi.org/10.3390/molecules27196728
Nouri M, Ezzatpanah H, Abbasi S, et al. Effect of partially hydrolyzed kappa-casein on physicochemical and sensory properties of heated milk. J Dispers Sci Technol 2012;33(8):1204-1209. DOI: https://doi.org/10.1080/01932691.2011.605637
Pradhan BK, Dhal S, Pal K. Essential oil-based antimicrobial food packaging systems. In Pal K, Sarkar P, and Cerqueira MA, eds. Advances in Biopolymers for Food Science and Technology, Elsevier: 2024, pp. 391-417. DOI: https://doi.org/10.1016/B978-0-443-19005-6.00016-5
Akoğlu A, Çakır İ, Karahan AG, Çakmakçı ML. Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise. Rom Biotechnol Lett 2018;23:13674-80.
Esmaeili F, Mehrabi M, Babapour H, et al. Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes. LWT 2024;192:115726. DOI: https://doi.org/10.1016/j.lwt.2024.115726
Kumar D, Kumar A, Nilofer N, et al. Maximizing essential oil yield and quality in menthol mint (Mentha arvensis L.) by reducing water requirement through deficit irrigation practices. Agrotech Ind Crops 2024;4:24-37.
Dehghan Manshadi A, Peighambardoust SH, Azadmard-Damirchi S, Niakosari M. Oxidative and physical stability, rheological properties and sensory characteristics of ‘salad dressing’samples formulated with flaxseed oil and n-OSA starch. J Food Meas Charact 2019;13:26-33. DOI: https://doi.org/10.1007/s11694-018-9915-0
Orgulloso-Bautista S, Ortega-Toro R, Garcia Zapateiro LA. Design and application of hydrocolloids from butternut squash (Cucurbita moschata) epidermis as a food additive in mayonnaise-type sauces. ACS omega 2021;6:5499-508. DOI: https://doi.org/10.1021/acsomega.0c05852
Javed MS, Amjad A, Shah F-u-H, et al. Probing the physicochemical characteristics of carrot sauce during storage. Plos One 2022;17:e0273857. DOI: https://doi.org/10.1371/journal.pone.0273857
Mooliani H, Nouri M. Optimization of oxidative, physical stability and microbial characteristics of salad dressing emulsions based on avocado and whey protein combined with mint (Mentha spicata L) extract. J Food Meas Charact 2021;15:5713-24. DOI: https://doi.org/10.1007/s11694-021-01131-1
León O, Soto D, López D, et al. Fat‐replacer properties of oxidized cassava starch using hydrogen peroxide/sodium bicarbonate redox system in mayonnaise formulation and its stability. Starch-Stärke 2019;71:1900112. DOI: https://doi.org/10.1002/star.201900112
Rasool IFu, Aziz A, Khalid W, et al. Industrial application and health prospective of fig (Ficus carica) by-products. Molecules 2023;28:960. DOI: https://doi.org/10.3390/molecules28030960
Vieira MR, Simões S, Carrera-Sánchez C, Raymundo A. Development of a clean label mayonnaise using fruit flour. Foods 2023;12:2111. DOI: https://doi.org/10.3390/foods12112111
Prakash A, Prabhudev S, Vijayalakshmi M, et al. Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. J Food Sci Technol 2016;53:3175-85. DOI: https://doi.org/10.1007/s13197-016-2291-z
Mirondo R, Barringer S. Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal. J Food Sci 2015;80:S171-9. DOI: https://doi.org/10.1111/1750-3841.12725
Genovese DB, Lozano JE. The effect of hydrocolloids on the stability and viscosity of cloudy apple juices. Food Hydrocoll 2001;15:1-7. DOI: https://doi.org/10.1016/S0268-005X(00)00053-9
Hernández-Carrión M, Sanz T, Hernando I, et al. New formulations of functional white sauces enriched with red sweet pepper: A rheological, microstructural and sensory study. Eur Food Res Technol 2015;240:1187-202. DOI: https://doi.org/10.1007/s00217-015-2422-1
Alamdari S, Mirzaee O, Jahroodi FN, et al. Green synthesis of multifunctional ZnO/chitosan nanocomposite film using wild Mentha pulegium extract for packaging applications. Surf Interface 2022;34:102349. DOI: https://doi.org/10.1016/j.surfin.2022.102349
Shaikh F, Ali TM, Hasnain A. Rheological, textural, and digestibility characteristics of low fat mayonnaise as affected by the addition of sorghum‐xanthan gum and corn‐xanthan gum extrudates (RS3). Starch-Stärke 2022;74:2100235. DOI: https://doi.org/10.1002/star.202100235
Physicochemical quality of low fat mayonnaise using whey protein concentrate. E3S Web of Conferences; 2022. EDP Sciences.
Jeong WS, Lachance P. Phytosterols and fatty acids in fig (Ficus carica, var. Mission) fruit and tree components. J Food Sci 2001;66:278-81. DOI: https://doi.org/10.1111/j.1365-2621.2001.tb11332.x

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
Copyright (c) 2024 the Author(s) Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.