ویژگی‌های آنتی‌اکسیدانی، فیزیکی شیمیایی ورئولوژیکی آدامس تهیه شده از صمغ درخت بنه و شیرین‌کننده‌های الکلی

ﺻﻤﻎ درﺧﺖ ﺑﻨﻪ اوﻟﺌﻮرزﯾﻨﯽ ﭼﺴﺒﻨﺎک و ﻏﻠﯿﻆ ﺑﻪ رﻧﮓ ﺳﺒﺰ روﺷﻦ اﺳﺖ ﮐﻪ دارای ﺗﺮﮐﯿﺒﺎت اﺳﺎﻧﺴﯽ آﻟﻔﺎﭘﯿﻨﻦ، ﺑﺘﺎﭘﯿﻨﻦ و ﺗﺮاﻧﺲ ورﺑﻨﻮل اﺳﺖ. در اﯾﻦ ﭘﮋوﻫﺶ ﺟﻬﺖ ﺑﻬﺒﻮد ﺧﻮاص ﺗﻐﺬﯾﻪای، آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و رﺋﻮﻟﻮژﯾﮑﯽ آداﻣﺲ، اﻗﺪام ﺑﻪ ﺗﻮﻟﯿﺪ آن ﺑﺎ اﺳﺘﻔﺎده از ﺻﻤﻎ درﺧﺖ ﺑﻨﻪ و ﻗﻨﺪﻫﺎی اﻟﮑﻠﯽ ﺷﺪه اﺳﺖ. ﻓﺮﻣﻮﻻﺳﯿﻮنﻫﺎی آزﻣﺎﯾﺸﯽ ﺑﺎ اﺳﺘﻔﺎده از ﺗﺮﮐﯿﺐ رزﯾﻦ ﺳﻘﺰ، ﺷﯿﺮﯾﻦﮐﻨﻨﺪهﻫﺎی اﻟﮑﻠﯽ ﺳﻮرﺑﯿﺘﻮل، زاﯾﻠﯿﺘﻮل و اﯾﺰوﻣﺎﻟﺖ در ﻣﻘﺎدﯾﺮ ﻣﺨﺘﻠﻒ ﺗﻮﻟﯿﺪ ﺷﺪه و آزﻣﻮنﻫﺎی ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، رﻧﮓﺳﻨﺠﯽ، رﺋﻮﻟﻮژﯾﮑﯽ، آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و ارزﯾﺎﺑﯽ ﺣﺴﯽ در ﻃﯽ 60 روز ﻧﮕﻪداری اﻧﺠﺎم ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﺑﺎ اﻓﺰاﯾﺶ زﻣﺎن ﻧﮕﻪداری ﻣﯿﺰان رﻃﻮﺑﺖ در ﺗﻤﺎﻣﯽ ﻧﻤﻮﻧﻪﻫﺎ ﮐﺎﻫﺶ ﯾﺎﻓﺖ، ﻫﻤﭽﻨﯿﻦ در ﻫﻤﻪ ﻧﻤﻮﻧﻪﻫﺎ ﺑﺎ اﻓﺰاﯾﺶ ﻏﻠﻈﺖ ﺻﻤﻎ، ﻣﯿﺰان ﻓﻨﻮل ﮐﻞ و ﻣﻬﺎر رادﯾﮑﺎل آزاد dpph افزایش و نمونه هایی با فرمولاسیون مشترک (40 درصد رزین، 34 درصد زایلیتول، 5 درصد سوربیتول، 20 درصد ایزومالت، 3/ 0 درصد گلیسرول، 7/ 0 درصد اسانس نعنا) از ﻟﺤﺎظ ﻗﺪرت آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ، ﺧﺼﻮﺻﯿﺎت ﻣﮑﺎﻧﯿﮑﯽ، رﻃﻮﺑﺖ، ﻣﻘﺒﻮﻟﯿﺖ ارزﯾﺎﺑﯽ ﺣﺴﯽ ﻣﺎﻧﻨﺪ ﺑﺎﻓﺖ، ﺷﮑﻞ ﻇﺎﻫﺮی، ﻃﻌﻢ و... ﺗﻮﺳﻂ ارزﯾﺎبﻫﺎ دارای ﺑﻬﺘﺮﯾﻦ ﭘﺬﯾﺮش ﺑﻮدﻧﺪ. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ ﺣﺎﺻﻠﻪ از اﯾﻦ ﭘﮋوﻫﺶ ﻣﯽﺗﻮان ﻧﺘﯿﺠﻪﮔﯿﺮی ﮐﺮد ﺑﺎ اﺳﺘﻔﺎده از ﺻﻤﻎ ﺑﻨﻪ ﺑﻪ ﻫﻤﺮاه ﻗﻨﺪﻫﺎی اﻟﮑﻠﯽ و ﺗﻬﯿﻪ ﻓﺮﻣﻮﻻﺳﯿﻮن ﺑﻬﯿﻨﻪ از آن ﻫﺎ، ﻣﯽﺗﻮان ﺑﻪ ﻣﺤﺼﻮﻟﯽ ﻃﺒﯿﻌﯽ ﺑﺎ ﺧﻮاص ﺗﻐﺬﯾﻪای، آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و ﺑﺎﻓﺘﯽ ﻣﻨﺎﺳﺐ ﺑﻪ ﻋﻨﻮان ﺟﺎﯾﮕﺰﯾﻦ آداﻣﺲﻫﺎی ﺗﻮﻟﯿﺪ ﺷﺪه از رزﯾﻦ ﻣﺼﻨﻮﻋﯽ دﺳﺖ ﯾﺎﻓﺖ.

Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars

Today, there are lots of researches on finding a good alternative to sweet gums, including the use of sugarfree gum (made from alcoholic sugar). Pistacia atlantica is the source of saghes juice from the wild pistachios, and researchers from medicinal plants use saghes to make natural gums. In this study, to improve the nutritional, antioxidant and rheological properties, production of gum has been studied using base Pistacia atlantica and alcoholic sugar. Nine test formulations produced using combinations of resin, sorbitol, xylitol and isomalt, as well as mono and diglycerylic acid citric, monosodium monohydrate and glacial acetic anhydride, lecithin and glycerol plasticizer in different amounts. Also testing Physicochemical, rheological, antioxidant and sensory evaluation done in 60 days of storage. With increasing storage time, moisture content decreased in all samples. The amount of controlled sample sweetener (50% sugar, 30% resin and 20% glucose) was about 45.47%. While in other samples, considering the use of alcoholic sugars, their sweetness content was zero percent. In all samples with increasing amount of gum, total phenol and controlling DPPH free radical increased. In total samples 4, 5, 6 and second blank with common formulation (40% resin, 34% xylitol, 5% sorbitol, 20% isomalt, 0.3% glycerol, and 0.7% essential oil of mint) in terms of high antioxidant strength, mechanical properties, moisture, overall acceptability of texture, appearance, taste, have the highest reception from assessors. According to the results of this study, it can be concluded that using gum base with alcoholic sugars and preparing optimal formulation from them, we can obtain a natural product with nutritional, antioxidant and suitable texture as a replacement to industrial gums.