foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-1-10-13foodsyst-143Research ArticleСтатьиPRELIMINARY EVALUATION OF COLOR STABILITY OF DATE FRUIT TABLETSПРЕДВАРИТЕЛЬНАЯ ОЦЕНКА СТАБИЛЬНОСТИ ЦВЕТА ТАБЛЕТОК ИЗ ФИНИКОВhttps://orcid.org/0000-0002-5656-0627МегдудД.MegdoudD.

Мегдуд, Д.  — Преподаватель и  докторант, Кафедра технологической инженерии

Бумердес, 1-я авеню НезависимостиТел.: +21–355–560–59–83

Megdoud D., Lecturer and doctoral student, Department of Process Engineering

Boumerdès, 1 avenue de l’IndépendanceTel.: +21–355–560–59–83

djemaa_megdoud@yahoo.frhttps://orcid.org/0000-0001-6842-8271ГалоусМ. С.GalouzM. S.

Галоус, М.С.  — Магистрант, Кафедра технологической инженерии

Бумердес, 1-я авеню НезависимостиТел.:+21–379–235–82–71

Galouz, M.D., Master student, Department of Process Engineering

Boumerdès, 1 avenue de l’IndépendanceTel.:+21–379–235–82–71

Mohandsalahgalouz@yahoo.frhttps://orcid.org/0000-0003-4096-7868РахалС.RahalS.

Рахал, С. — Магистрант, Кафедра технологической инженерии

Бумердес, 1-я авеню НезависимостиТел.:+3–366–824–23–77

Rahal, S., Master student, Department of Process Engineering

Boumerdès, 1 avenue de l’IndépendanceTel.:+3–366–824–23–77

soufyanerahal@outlook.frhttps://orcid.org/0000-0002-8534-3533БенамараС.BenamaraS.

Бенамара, С.  — Профессор, Кафедра технологической инженерии

Бумердес, 1-я авеню НезависимостиТел.: +21–367–606–47–97

Benamara S., Professor, Department of Process Engineering

Boumerdès, 1 avenue de l’IndépendanceTel.: +21–367–606–47–97

sbenamara2001@yahoo.frУниверситет им. М. Хамеда БугараАлжирUniversity M’hamed BougaraAlgeria202229032022511013Copyright © Megdoud D., Galouz M.S., Rahal S., Benamara S., 20222022Мегдуд Д., Галоус М.С., Рахал С., Бенамара С.Megdoud D., Galouz M.S., Rahal S., Benamara S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/143

This paper reports on preliminary qualitative evaluation of relationship between color change and water activity (aw) of date (Phoenix dactylifera L., var. Mech-Degla) fruit tablets (DFTs) as natural supplement, in view to optimize their storage conditions. Eight types of DFTs were obtained, according to: i) mean particle size (225 and 282 μm) of the used fruit powder, and ii) compression pressure (5, 10, 15 and 20 kN) applied during the tableting process. The experimental adsorption curves, determined at 25°C using static-gravimetric method, were fitted to GAB (Guggenheim–Anderson–de Boer) and BET (Brunauer–Emmett–Teller) models. Results showed that the DFT color is significantly sensitive to aw since beyond the aw threshold value of 0.44, the DFT color changes from light grey to dark brown, independently of the particle size of fruit powder and compression pressure. Concerning the isotherm modeling, the both models tested seem especially suitable (R≈0,96 0.3≤MRE≤5 and SE≈0.03) for describing the experimental data for DFT obtained under a compression pressure of 5 kN from date fruit powder with mean particle size of 225 μm. The DFT color stability is considerably influenced by the environmental humidity. Considering the importance of color for consumer acceptance, the study deserves to be deepened concerning the quantitative analysis of the color (CIELab system), packaging of the tablets, etc.

В данной статье сообщается о предварительной качественной оценке взаимоотношения между изменением цвета и активностью воды (aw) таблеток из фиников (Phoenix dactylifera L., var. Mech-Degla) (DFT) как натуральной добавки с целью оптимизации условий их хранения. Было получено восемь типов DFT в соответствии с: i) средним размером частиц (225 и 282 μм) используемого порошка плодов и ii) давлением сжатия (5, 10, 15 и 20 kN), примененном во время процесса таблетирования. Экспериментальные кривые адсорбции, определенной при 25°C, используя статический гравиметрический анализ, были приспособлены к моделям GAB (Гугенгейма — Андерсона — Де Бура) и BET (Брунауэр, Эммет и Теллер). Результаты показали, что цвет DFT в большой степени чувствителен к aw, т. к. за пределами порогового уровня aw порошка плодов цвет DFT изменяется от светло серого до темно коричневого, независимо от размера частиц порошка плодов и давления сжатия. Что касается изотермического моделирования, то обе тестированные модели особенно пригодны (R≈0,96 0,3≤MRE≤5 и SE≈0,03) для описания экспериментальных данных для DFT, полученных при давлении сжатия 5 kN из порошка фиников со средним размером частиц 225 μм. Влажность окружающей среды оказывает значительное влияние на стабильность цвета DFT. Что касается, значения цвета для принятия потребителями, то исследование необходимо углубить в отношении количественного анализа цвета (система CIELab), упаковки таблеток и т. д.

изотерма адсорбциицветфиники (Phoenix dactylifera L.)модельхранениеактивность водыadsorption isothermcolordate (Phoenix dactylifera L.) fruitmodelstoragewater activityReferencesArlauskas, R., Bartkeviciute, R., Barzda, A., Stukas, R. (2021). The impact of the COVID‑19 on the consumption of food supplements in the Lithuanian population. European Journal of Public Health, 31 (Supp_3), ckab164.445. https://doi.org/10.1093/eurpub/ckab164.445Arlauskas, R., Bartkeviciute, R., Barzda, A., Stukas, R. (2021). The impact of the COVID‑19 on the consumption of food supplements in the Lithuanian population. European Journal of Public Health, 31 (Supp_3), ckab164.445. https://doi.org/10.1093/eurpub/ckab164.445Morais, R.M.S.C., Morais, A.M.M.B., Dammak, I., Bonilla, J., Sobral, P.J.A., Laguerre, J.-C. et al. (2018). Functional dehydrated foods for health preservation. Journal of Food Quality, 2018, Article 1739636. https://doi.org/10.1155/2018/1739636Morais, R.M.S.C., Morais, A.M.M.B., Dammak, I., Bonilla, J., Sobral, P.J.A., Laguerre, J.-C. et al. (2018). Functional dehydrated foods for health preservation. Journal of Food Quality, 2018, Article 1739636. https://doi.org/10.1155/2018/1739636Tokusoglu, O. (2019). Food tablet manufacturing strategies: Research data on effervescent food supplements. Journal of Nutrition and Food Sciences, 9, 40–41. https://doi.org/10.4172/2155–9600-C5–101Tokusoglu, O. (2019). Food tablet manufacturing strategies: Research data on effervescent food supplements. Journal of Nutrition and Food Sciences, 9, 40–41. https://doi.org/10.4172/2155–9600-C5–101Adiba, B.D., Benamara, S., Saidi, N., Meksoud, A. (2011). Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders. Powder Technology, 208(3), 725–730. https://doi.org/10.1016/j.powtec.2011.01.016Adiba, B.D., Benamara, S., Saidi, N., Meksoud, A. (2011). Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders. Powder Technology, 208(3), 725–730. https://doi.org/10.1016/j.powtec.2011.01.016Farag, K.M. (2016). Date Palm: A wealth of healthy food. Chapter in a book: Encyclopedia of Food and Health. 356–360. https://doi.org/10.1016/B978–0–12–384947–2.00215–4Farag, K.M. (2016). Date Palm: A wealth of healthy food. Chapter in a book: Encyclopedia of Food and Health. 356–360. https://doi.org/10.1016/B978–0–12–384947–2.00215–4Betoret, F., Calabuig-Jiménez, L., Barrera, C., Dalla Rosa, M. (2016). Sustainable drying technologies for the development of functional foods and preservation of bioactive compounds. Open access peer-reviewed chapter: Sustainable Drying Technologies. https://doi.org/10.5772/64191Betoret, F., Calabuig-Jiménez, L., Barrera, C., Dalla Rosa, M. (2016). Sustainable drying technologies for the development of functional foods and preservation of bioactive compounds. Open access peer-reviewed chapter: Sustainable Drying Technologies. https://doi.org/10.5772/64191Sidor, A., Drożdżyńska, A., Brzozowska, A., Gramza-Michałowska, A. (2021). The effect of plant additives on the stability of polyphenols in dried black chokeberry (Aronia melanocarpa) fruit. Foods, 10(1), Article 44. https://doi.org/10.3390/foods10010044Sidor, A., Drożdżyńska, A., Brzozowska, A., Gramza-Michałowska, A. (2021). The effect of plant additives on the stability of polyphenols in dried black chokeberry (Aronia melanocarpa) fruit. Foods, 10(1), Article 44. https://doi.org/10.3390/foods10010044Andrade, P.R.D., Lemus, M.R., Pérez C. C.E. (2011). Models of sorption isotherms for food: uses and limitations. Vitae, 18(3), 325–334.Andrade, P.R.D., Lemus, M.R., Pérez C. C.E. (2011). Models of sorption isotherms for food: uses and limitations. Vitae, 18(3), 325–334.Shishkina, N.S., Karastoyanova, O.V., Borchenkova, L.A., Korovkina, N.V., Fedyanina, N.I. (2019). The influence of physical methods of vegetables processing on the quality of frozen products. Food Systems, 2(3), 9–12. https://doi.org/10.21323/2618–9771–2019–2–3–9–12Shishkina, N.S., Karastoyanova, O.V., Borchenkova, L.A., Korovkina, N.V., Fedyanina, N.I. (2019). The influence of physical methods of vegetables processing on the quality of frozen products. Food Systems, 2(3), 9–12. https://doi.org/10.21323/2618–9771–2019–2–3–9–12Iguergaziz, N., Benamara, S., Boukhiar, A., Djallouli, F.-Z., Guebrili, A., Angar, N.-E. Et al. (2019). Release characteristics of paracetamol and oleuropein from Mech-Degla date fruit tablets enriched and non-enriched with freeze-dried olive leaf extract. Chemical Engineering Communications, 206(4), 524–534. https://doi.org/10.1080/00986445.2018.1505615Iguergaziz, N., Benamara, S., Boukhiar, A., Djallouli, F.-Z., Guebrili, A., Angar, N.-E. Et al. (2019). Release characteristics of paracetamol and oleuropein from Mech-Degla date fruit tablets enriched and non-enriched with freeze-dried olive leaf extract. Chemical Engineering Communications, 206(4), 524–534. https://doi.org/10.1080/00986445.2018.1505615Labuza, T.P., Kaanane, A., Chen, J.Y. (1985). Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of Food Science, 50, 385–391. https://doi.org/10.1111/j.1365–2621.1985.tb13409.xLabuza, T.P., Kaanane, A., Chen, J.Y. (1985). Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of Food Science, 50, 385–391. https://doi.org/10.1111/j.1365–2621.1985.tb13409.xJannot, Y. (2008). Sorption isotherms: Models and determination. Retrieved from https://docplayer.fr/6295592-Isothermes-de-sorption-modeles-etdetermination-sommaire.html. Accessed March 11, 2019. (In French)Jannot, Y. (2008). Sorption isotherms: Models and determination. Retrieved from https://docplayer.fr/6295592-Isothermes-de-sorption-modeles-etdetermination-sommaire.html. Accessed March 11, 2019. (In French)Touati B. (2008). Theoretical and experimental study of the solar drying of the leaves of the spearmint (Mentha viridis).Doctoral thesis. I.N.S.A. of Lyon and University of Tlemcen, 166 p. (In French)Touati B. (2008). Theoretical and experimental study of the solar drying of the leaves of the spearmint (Mentha viridis).Doctoral thesis. I.N.S.A. of Lyon and University of Tlemcen, 166 p. (In French)Alamri, M.S., Mohamed, A.A., Hussain, S., Ibraheem, M.A., Abdo Qasem, A.A. (2018). Determination of moisture sorption isotherm of cross linked millet flour and oxirane using GAB and BET. Journal of Chemistry, 2018, Article 2369762. https://doi.org/10.1155/2018/2369762Alamri, M.S., Mohamed, A.A., Hussain, S., Ibraheem, M.A., Abdo Qasem, A.A. (2018). Determination of moisture sorption isotherm of cross linked millet flour and oxirane using GAB and BET. Journal of Chemistry, 2018, Article 2369762. https://doi.org/10.1155/2018/2369762Al-Amrani, M., Al-Alawi, A., Al-Marhobi, I. (2020). Assessment of enzymatic browning and evaluation of antibrowning methods on dates. International Journal of Food Science, 2020, Article 838046. https://doi.org/10.1155/2020/8380461Al-Amrani, M., Al-Alawi, A., Al-Marhobi, I. (2020). Assessment of enzymatic browning and evaluation of antibrowning methods on dates. International Journal of Food Science, 2020, Article 838046. https://doi.org/10.1155/2020/8380461Korbel, E., Attal, E.-H., Grabulos, J., Lluberas, E., Durand, N., Morel, G. et al. (2013). Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system. European Food Research and Technology, 237(1), 39–46. http://doi.org/10.1007/s00217–013–2026–6Korbel, E., Attal, E.-H., Grabulos, J., Lluberas, E., Durand, N., Morel, G. et al. (2013). Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system. European Food Research and Technology, 237(1), 39–46. http://doi.org/10.1007/s00217–013–2026–6Rufián-Henares, J.A., Pastoriza, S. (2016). Maillard reaction. Chapter in a book: Encyclopedia of Food and Health. Academic Press, 2016, 593–600. https://doi.org/10.1016/B978–0–12–384947–2.00435–9Rufián-Henares, J.A., Pastoriza, S. (2016). Maillard reaction. Chapter in a book: Encyclopedia of Food and Health. Academic Press, 2016, 593–600. https://doi.org/10.1016/B978–0–12–384947–2.00435–9Karangwa, E., Habimana, J.D.D., Jingyang, Yu., Murekatetem, N., Zhang, X., Masamba, K. et al. (2017). Sensory characteristics of Maillard reaction products obtained from sunflower protein hydrolysates and different sugar types. International Journal of Food Engineering, 13(3), Article 20160006. https://doi.org/10.1515/ijfe‑2016–0006Karangwa, E., Habimana, J.D.D., Jingyang, Yu., Murekatetem, N., Zhang, X., Masamba, K. et al. (2017). Sensory characteristics of Maillard reaction products obtained from sunflower protein hydrolysates and different sugar types. International Journal of Food Engineering, 13(3), Article 20160006. https://doi.org/10.1515/ijfe‑2016–0006Ghnimi, S., Umer, S., Karim, A., Kamal-Eldin, A. (2017). Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization. NFS Journal, 6, 1–10. https://doi.org/10.1016/j.nfs.2016.12.001Ghnimi, S., Umer, S., Karim, A., Kamal-Eldin, A. (2017). Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization. NFS Journal, 6, 1–10. https://doi.org/10.1016/j.nfs.2016.12.001Ribeiro, L.C., da Costa, J.M.C., Afonso, M.R.A. (2019). Hygroscopic behavior of acerola powder obtained by spray-drying. Acta Scientiarum — Technology, 41, Article e35382. https://doi.org/10.4025/actascitechnol.v41i1.35382Ribeiro, L.C., da Costa, J.M.C., Afonso, M.R.A. (2019). Hygroscopic behavior of acerola powder obtained by spray-drying. Acta Scientiarum — Technology, 41, Article e35382. https://doi.org/10.4025/actascitechnol.v41i1.35382Veiga-Santos, P., Oliveira, L.M., Cereda, M.P., Scamparini, A.R.P. (2007). Sucrose and inverted sugar as plasticizer. Effect on cassava starch–gelatin film mechanical properties, hydrophilicity and water activity. Food Chemistry, 103(2), 255–262. https://doi.org/10.1016/j.foodchem.2006.07.048Veiga-Santos, P., Oliveira, L.M., Cereda, M.P., Scamparini, A.R.P. (2007). Sucrose and inverted sugar as plasticizer. Effect on cassava starch–gelatin film mechanical properties, hydrophilicity and water activity. Food Chemistry, 103(2), 255–262. https://doi.org/10.1016/j.foodchem.2006.07.048Ploypetchara, T., Gohtani, S. (2018). Effect of sugar on starch edible film properties: plasticized effect. Journal of Food Science and Technology, 55(9), 3757–3766. https://doi.org/10.1007%2Fs13197–018–3307–7Ploypetchara, T., Gohtani, S. (2018). Effect of sugar on starch edible film properties: plasticized effect. Journal of Food Science and Technology, 55(9), 3757–3766. https://doi.org/10.1007%2Fs13197–018–3307–7

The authors declare that there are no conflicts of interest present.