تأثیر پوشش صمغ فارسی حاوی عصاره نعناع سبز و اشعه ماوراء بنفش بر روی مدت ماندگاری مغز پسته (pistacia vera) کله قوچی تازه
الموضوعات :
مریم معزی
1
(دانشجوی کارشناسی ارشد علوم و صنایع غذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران)
محمد فاضل
2
(استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران)
الکلمات المفتاحية: اکسیداسیون, پسته, پوشش‌دهی, صمغ فارسی, عصاره نعناع,
ملخص المقالة :
مقدمه: پسته به دلیل داشتن طعم و ارزش تغذیه ای بالا از محبوب‌ترین دانه های آجیلی دنیاست. شرایط نگهداری پسته نقش اساسی در حفظ کیفیت و ویژگی‌های ارگانولپتیکی محصول دارد و در صورت نامساعد بودن شرایط انبارداری، واکنش های نامطلوب و کپک زدگی باعث افت کیفیت محصول می شود. مواد و روش ها: این پژوهش به منظور بررسی تأثیر شدت های مختلف اشعه ماوراء بنفش (4، 8 و 12 ) صمغ فارسی % 7 (وزنی/حجمی) و عصاره نعناع سبز % 5/1 (حجمی/حجمی) بر واکنش های اکسایشی و خصوصیات میکروبی در مغز پسته رقم کله قوچی صورت گرفت. بعد از اعمال شدن تیمارها، پسته ها در کیسه های پلی‌اتیلنی بسته بندی و دو ماه در دمای یخچال ( 1 ± 4) نگهداری شدند. در طول دوره نگهداری در هفته های اول، سوم، پنجم و هشتم اندازه گیری ترکیبات فنولیک، اسیدیته، عدد پراکسید، عدد تیوبار بیتیوریک اسیدو افت وزن انجام شد. در روز اول و آخر ذخیره سازی،کل بار میکروبی و کپک مخمر بررسی شد. همچنین به منظور ارزیابی تاثیر صمغ فارسی و عصاره نعناع بر ویژگی‌های حسی محصول روز آخر آزمون ارزیابی حسی هدونیک 5 نقطه‌ای صورت گرفت. تجزیه و تحلیل آماری با استفاده از نرم‌افزار SPSS20 در قالب طرح کاملا تصادفی با استفاده از آزمون LSD در سه تکرار صورت گرفت. یافته ها: با افزایش شدت اشعه، بار‌میکروبی کاهش یافت (05/0>P) زیرا پرتو توسط اسیدنوکلئیک جذب می‌شود و موجب قطع شدن نوکلئوتیدهای پریمیدین می‌شود، اما موجب افزایش اسیدیته، پراکسید و تیوباربیتیوریک اسید شد زیرا اشعه به علت فعالیت فتوکاتالیستی که دارد سبب تخریب ترکیبات فنولیکی و کاهش فعالیت آنتی‌اکسیدانی می‌شود. در نمونه‌های حاوی پوشش، به ویژه پوشش صمغ فارسی حاوی عصاره نعناع میزان بار میکروبی، اسیدیته، پراکسید و تیوباربیتیوریک اسید کاهش یافت (05/0>P) زیرا صمغ فارسی با جلوگیری از عبور اکسیژن و عصاره نعناع به علت وجود ترکیبات فنولیکی، دارای ظرفیت آنتی‌اکسیدانی است و مانع از تخریب ترکیبات فنولیکی شده است. نتایج ارزیابی حسی نشان داد که بین نمونه‌ها از نظر بو، مزه و پذیرش کلی تفاوت معنی‌دار وجود ندارد. نتیجه گیری: استفاده از پوشش صمغ فارسی حاوی عصاره نعناع سبب افزایش قدرت ضد میکروبی و همچنین سبب کاهش تأثیر منفی اشعه ماوراء بنفشبر اکسیداسیون چربی پسته شد.
Abdulhagh, M., Alam, M. & Hasnain A. (2013). Gum cordia: anoveledible coating to increase the shelflife of chilgoza (pinus gerard iana). Food Sciense and Technology, 50, 306-311.
Al-Bachir, M. (2004). Effect of gamma irradiation on fungal load, chemical and sensory characteristics of walnuts (Juglans regia L.). Stored Products Reasearch, 40(4), 355-367.
Al-Bashir, M. (2015). Efect of gamma irradiation on furgal load, Chemical and Sensory characteristics of walnuts (juglans regial). Journal of Stored Products Reasearch, 40, 355-362.
Atares, L., Perez, R. & Chiralt, A. (2011). The role of some antioxidants in the HPMC filmproperties and lipid protection in coated to usted almonds. Food Engineering, 104, 649-656.
Ayranci, E. & Tunc S. (2003). A method for measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chemistry, 80, 423-431.
Chatrabnous, N., Yazdani, N., Tavallali, V. & Vahdati, K. (2018). Preserving quality of fresh walnuts using plant extracts. Food Science and Technology, 91, 1-7.
Chowdhury, P., Nag, S. & Ray, A. (2017). Degradation of phenolic compounds through uv and visible light –driven photocatalysis. Technical and Economic Aspects,10, 577-661.
Donsingha, S. & Assatarakul, K. (2018). Kinetics model of microbial degration by uv radiation and shelflife of coconut water. Food Control, 22,162-168.
Falguera, V., Pagán, J., Garza, S., Garvín, A. & Ibarz, A. (2011). Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects. Food Reasearch International, 44(6), 15-71.
Fan, X., Huang, R. & Chen, H. (2017). Application of ultraviolet C technology for surface decontamination of fresh produce. Trends in Food Science and Technology, 7(6), 9-19.
Fazli Aghdai, M., Goli, S., Keramat, J. & Ansariyan, A. (2016). The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil. Food Science and Technology,13(51), 65-74 [In Persian].
Ferreira, A. R. V., Bandarra, N. M., Moldão-Martins, M., Coelhoso, I. M. & Alves, V. D. (2018). FucoPol and chitosan bilayer films for walnut kernels and oil preservation. Food Science and Technology, 91, 34-39.
Golestan, L., Yousefi, L. & Kabousi, H. (2012).Effect of essential oil inhibitor (MENTHE SPICATA) on the survival of probiotic bacteria in industrial liquid culture.Food Science and Technology, 5(3), 13-22 [In Persian].
Homauni, A. (2015). Use of antimicrobial effects of UV rays in food industry. Food Science and Technology, 3(1), 1-9 [In Persian].
Jebeli Javan, J., Ahmadi, M. & Bayani, M. (2014). Antioxidant and antimicrobial effects of different mints, the most widely used in Caspian Sea areas, Iran. Veterinary Laboratory Research, 6 (2), 93-102.
Joukar, F., Hosseini, S. & Moosaviannasab, M. (2017). Effect of farsi gum based antimicrobial adhesive coutings on the refrigeration shelf life on rainbow troud fillets. Food Sciencse and Technology, 80, 1-9 [In Persian].
Kanatt, S. R., Chander, R. & Sharma, A. (2007). Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry, 107(2), 845-852.
Khoshnoudinia, N. & Sedaghat, N. (2014). Effect of edible coatings containing antioxidant agents on oxidative stability and sensoryproperties of roasted pistachio nuts (Ohadi variety). Food Science and Technology, 9(1), 12-20 [In Persian].
Larrauri, M., Demaría, M. G., Ryan, L. C., Asensio, C. M., Grosso, N. R. & Nepote, V. )2016(. Chemical and sensory quality preservation in coated almonds with the addition of antioxidants. Food Science, 81(1), 154-173.
Naji Tabasi, S. & Mahdian, E. (2017). The investigation of sage seed and persian gum coating effect on oil mass transfer and quality attributes of potato chips. Food Science and Technology, 6(2), 171-184 [In Persian].
Pen, L. T. & Jiang, Y. M. (2003). Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnut. Food Science and Technology, 36(3), 359-364.
Rahimi, S. & Abasi, S. (2014). Characterization of some physicochemical and gelling properties of Persian gum. Food Science and Technology,1(4) ,13-27 [In Persian].
Rezai, M. & Sedaghat, N. (2015). Application of food films and coatings to improve the shelf life of fresh fruits and vegetables. Food Science and Technology, 3(1), 9-19 [In Persian].
Sabaghi, M., Maghsoudlou, Y., Khomeiri, M. & Ziaiifar, A. M. (2015). Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel. Postharvest Biology and Technology, 110 (4) , 224-228.
Sajilata, M. & Singhal, R. (2006). Effect of irradiation and storage on the antioxidative activity of cashew nuts. Radiation Physics and Chemistry, 75, 297-300.
Sedaghat, N. & Khoshnoudi-nia, S. (2015). Effect of edible composite coatings on shelf life of roasted pistachio nuts. Food Science and Technology, 12(4), pp.415-427.
Shahidi, F. & Zhong, Y. (2005). Lipid oxidation: measurement methods. Bailey’s Industrial Oil an fat Product, 34(3), 16-54.
Shamsudin, R., Adzahan, N. M., Yee, Y. P. & Mansor, A. (2014). Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice. Innovative Food science and Emerging Technologies, 23, 114-120.
Stephane, G., Gontard, N. & Gorris, A. (1996). Prolongation of the shelf life of perishable food products using biodegradable films and coatings. Food Science and Technology, 29, 10-19.
Tsantili, E., Konstantinidis, K., Christopoulos, M. V. & Roussos, P. A. (2011). Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions. Scientia Horti Culturae, 129(4), 694-701.
Urbain, W. (1986). Radiation chemistry of food components and of foods. Food Irradiaton, xxx, 37-82.
_||_Abdulhagh, M., Alam, M. & Hasnain A. (2013). Gum cordia: anoveledible coating to increase the shelflife of chilgoza (pinus gerard iana). Food Sciense and Technology, 50, 306-311.
Al-Bachir, M. (2004). Effect of gamma irradiation on fungal load, chemical and sensory characteristics of walnuts (Juglans regia L.). Stored Products Reasearch, 40(4), 355-367.
Al-Bashir, M. (2015). Efect of gamma irradiation on furgal load, Chemical and Sensory characteristics of walnuts (juglans regial). Journal of Stored Products Reasearch, 40, 355-362.
Atares, L., Perez, R. & Chiralt, A. (2011). The role of some antioxidants in the HPMC filmproperties and lipid protection in coated to usted almonds. Food Engineering, 104, 649-656.
Ayranci, E. & Tunc S. (2003). A method for measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chemistry, 80, 423-431.
Chatrabnous, N., Yazdani, N., Tavallali, V. & Vahdati, K. (2018). Preserving quality of fresh walnuts using plant extracts. Food Science and Technology, 91, 1-7.
Chowdhury, P., Nag, S. & Ray, A. (2017). Degradation of phenolic compounds through uv and visible light –driven photocatalysis. Technical and Economic Aspects,10, 577-661.
Donsingha, S. & Assatarakul, K. (2018). Kinetics model of microbial degration by uv radiation and shelflife of coconut water. Food Control, 22,162-168.
Falguera, V., Pagán, J., Garza, S., Garvín, A. & Ibarz, A. (2011). Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects. Food Reasearch International, 44(6), 15-71.
Fan, X., Huang, R. & Chen, H. (2017). Application of ultraviolet C technology for surface decontamination of fresh produce. Trends in Food Science and Technology, 7(6), 9-19.
Fazli Aghdai, M., Goli, S., Keramat, J. & Ansariyan, A. (2016). The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil. Food Science and Technology,13(51), 65-74 [In Persian].
Ferreira, A. R. V., Bandarra, N. M., Moldão-Martins, M., Coelhoso, I. M. & Alves, V. D. (2018). FucoPol and chitosan bilayer films for walnut kernels and oil preservation. Food Science and Technology, 91, 34-39.
Golestan, L., Yousefi, L. & Kabousi, H. (2012).Effect of essential oil inhibitor (MENTHE SPICATA) on the survival of probiotic bacteria in industrial liquid culture.Food Science and Technology, 5(3), 13-22 [In Persian].
Homauni, A. (2015). Use of antimicrobial effects of UV rays in food industry. Food Science and Technology, 3(1), 1-9 [In Persian].
Jebeli Javan, J., Ahmadi, M. & Bayani, M. (2014). Antioxidant and antimicrobial effects of different mints, the most widely used in Caspian Sea areas, Iran. Veterinary Laboratory Research, 6 (2), 93-102.
Joukar, F., Hosseini, S. & Moosaviannasab, M. (2017). Effect of farsi gum based antimicrobial adhesive coutings on the refrigeration shelf life on rainbow troud fillets. Food Sciencse and Technology, 80, 1-9 [In Persian].
Kanatt, S. R., Chander, R. & Sharma, A. (2007). Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry, 107(2), 845-852.
Khoshnoudinia, N. & Sedaghat, N. (2014). Effect of edible coatings containing antioxidant agents on oxidative stability and sensoryproperties of roasted pistachio nuts (Ohadi variety). Food Science and Technology, 9(1), 12-20 [In Persian].
Larrauri, M., Demaría, M. G., Ryan, L. C., Asensio, C. M., Grosso, N. R. & Nepote, V. )2016(. Chemical and sensory quality preservation in coated almonds with the addition of antioxidants. Food Science, 81(1), 154-173.
Naji Tabasi, S. & Mahdian, E. (2017). The investigation of sage seed and persian gum coating effect on oil mass transfer and quality attributes of potato chips. Food Science and Technology, 6(2), 171-184 [In Persian].
Pen, L. T. & Jiang, Y. M. (2003). Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnut. Food Science and Technology, 36(3), 359-364.
Rahimi, S. & Abasi, S. (2014). Characterization of some physicochemical and gelling properties of Persian gum. Food Science and Technology,1(4) ,13-27 [In Persian].
Rezai, M. & Sedaghat, N. (2015). Application of food films and coatings to improve the shelf life of fresh fruits and vegetables. Food Science and Technology, 3(1), 9-19 [In Persian].
Sabaghi, M., Maghsoudlou, Y., Khomeiri, M. & Ziaiifar, A. M. (2015). Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel. Postharvest Biology and Technology, 110 (4) , 224-228.
Sajilata, M. & Singhal, R. (2006). Effect of irradiation and storage on the antioxidative activity of cashew nuts. Radiation Physics and Chemistry, 75, 297-300.
Sedaghat, N. & Khoshnoudi-nia, S. (2015). Effect of edible composite coatings on shelf life of roasted pistachio nuts. Food Science and Technology, 12(4), pp.415-427.
Shahidi, F. & Zhong, Y. (2005). Lipid oxidation: measurement methods. Bailey’s Industrial Oil an fat Product, 34(3), 16-54.
Shamsudin, R., Adzahan, N. M., Yee, Y. P. & Mansor, A. (2014). Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice. Innovative Food science and Emerging Technologies, 23, 114-120.
Stephane, G., Gontard, N. & Gorris, A. (1996). Prolongation of the shelf life of perishable food products using biodegradable films and coatings. Food Science and Technology, 29, 10-19.
Tsantili, E., Konstantinidis, K., Christopoulos, M. V. & Roussos, P. A. (2011). Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions. Scientia Horti Culturae, 129(4), 694-701.
Urbain, W. (1986). Radiation chemistry of food components and of foods. Food Irradiaton, xxx, 37-82.
