بررسی فعالیت ضد قارچی پوشش خوراکی صمغ کندر و تاثیر آن بر ماندگاری مغز فندق تازه
الموضوعات :
محمداسماعیل نصرآبادی
1
(مربی گروه صنایع غذایی، دانشکده فنی دختران نیشابور، دانشگاه فنی حرفه‌ای استان خراسان رضوی، مشهد، ایران)
سحر گلچین
2
(دانشجوی دکتری علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران)
الهام آزادفر
3
(دانشجوی دکتری علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران)
حماد نوری توپکانلو
4
(دانشجوی دکتری علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران)
الکلمات المفتاحية: پوشش خوراکی, صمغ کندر, فندق, واکنش های اکسایشی,
ملخص المقالة :
مقدمه: فندق سرشار از چربی، پروتئین، مواد معدنی و ویتامین هاست. درصورت نامساعد بودن شرایط نگهداری در طول دوره انبارمانی، کپک زدگی و تولید آفلاتوکسین، جذب رطوبت و واکنش های اکسایشی باعث افت کیفیت محصول می شود. هدف از این پژوهش بررسی اثرات پوشش دهی مغز فندق با صمغ کندر بر کاهش این واکنش هاست. مواد و روش ها: صمغ کندر در پنج سطح صفر، 5/0، 1، 5/1 و 2 درصد جهت پوشش دهی مغز فندق استفاده شد. ﻣﻐﺰ فندق ﺑﻪ ﻣﺪت 30 ﺛﺎﻧﻴﻪ درون ﻣﺤﻠﻮل پوشش دهی، ﻏﻮﻃﻪ ور ﺷﺪه و سپس خشک گردید. تاثیر پوشش خوراکی صمغ کندر بر میزان جذب رطوبت، اکسایش روغن و رشد قارچ نمونه ها، طی پنج ماه انبارمانی روی مغز فندق مورد مطالعه قرار گرفت. یافته ها: نتایج نشان داد که صمغ کندر به طور معنی داری (05/0>p ) سبب کاهش جذب رطوبت، رشد قارچ و درصد توسعه کپک آسپرژیلوس نسبت به نمونة شاهد در طول دورة انگهداری شده است. همچنین صمغ کندر به طور معنی داری سبب کاهش شاخص های پراکسید و تیوباربیتوریک اسید نسبت به نمونة شاهد طی دورة نگهداری گردید. نتیجه گیری: نتایج نشان می دهد، استفاده از صمغ خوراکی کندر می تواند به عنوان یک نگهدارندة طبیعی با تاثیر ضداکسایشی و میکروبی در پوشش دهی فندق استفاده شود.
AACC. (2000). Approved methods of the American Association of the Cereal Chemist, 10th edition.
Abdelwahab, S. M., Abutalabi, E. A., El- Zalabani, S. M., Fouad, H. A., Depooter, H. L. & EL-Fallaha, B. (1987). The essential oil of olibanum. Planta Medica, 382 – 385.
Adinugraha, M. P. & Marseno, D. W. (2005). Synthesis and haracterization of sodium carboxymethyl cellulose from cavendish banana pseudostem (Musa cavendishii lambert). Carbohydrate Polymers, 62,164-169.
Alasalvar, C., Shahidi., F., Ohshima Wanasundara, U. & Yurttas, C. T. (2003). Turkish Tombul Hazelnut (corylus avellana L.). lipid Characterisitics and Oxidative Stability. Journal of Agriculture and Food Chemistry, 51, 3797-3805.
Amini Rastabi, H. & Mirzaey, A. S. (2018). Effect of Farsi Gum Coating on Shelf Life of Walnut. Journal of Food Engineering Research. 17 (65), 101-111. [In Persian]
AOAC. (2005). Official Methods of Analysis. Association of Official Analytical Chemists. Washington.
AOAC. (2007). Official Methods of Analysis. Association of Official Analytical Chemists. Washington.
Belgheisi, S., Azizi, M., Zohourian, G. & Hadian, Z. (2009). Evaluation of the physical properties of the edible protein film of whey protein-monohydrate and its effect on moisture loss and sensory characteristics of fresh sheep meat. Journal of Nutrition and Food Technology, 3, 83-93. [In Persian]
Bourtoom, T. & chinnan, M. S. (2008). Preparation and properties of rice strarch- chitosan blend biodegradable film. LWT-Food Science & Technology, 41, 1633–1641
Büchele, B., Zugmaier, W. & Simmet, T. (2003). Analysis of pent acyclic triterpenic acids from frankincense gum resins and related pharmaceuticals by high performance liquid chromatography. Identification of lupeolic acid, a novel pent acyclic triterpene. Journal of Chromatography B, 791, 21–30.
Camarda, L., Dayton, T., Di Stefano, V., Pitonzo, R. & Schillaci, D. (2007). Chemical composition and antimicrobial activity of some oleo gum resin essential oils from Boswellia spp. (Burseraceae). Ann Chemistry, 97, 837 - 44.
Destaillats, F., Cruz-Hernandez, C., Giuffrida, F. & Dionisi, F. (2010). Identification of the botanical origin of pine nuts found in food products by gas-liquid chromatography analysis of fatty acid profile. Journal of agriculture and food chemistry, 58, 2082-2087.
Ghirardello, D., Contessa, C., Valentini, N., Zeppa, G., Rolle, L., Gerbi, V. & Botta, R. (2013). Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biology and Technology, 37-43
Gurses, M. (2006). Mycroflora and aflatoxin content of hazelnuts, walnuts, peanuts, almonds and chickpeas (leblebi) sold in Turkey. Internatural Journal of Food Properties, 9, 395-399.
Hayouni, E. A., Abedrabba, M., Bouix, M. & Hamdi, M. (2007). The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus Coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chemistry, 105, 1126-1134.
Javanmard, M. & Ramezan, Y. (2009). Use of edible coating containing alcoholic extract of Zatariamultifora to inhibit Aspergillus flavus growth on pistachio nut. Journal ofMedicinal Plant, 30, 61-70. [In Persian]
Kang, H. J., Kim, S. J., You, Y.S., Lacroix, M. & Han, J. (2013). Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation. LWT-Food Science and Technology, 51, 393-396.
Kasali, A. A., Adio, A. M., Kundayo, O. E., Oyedeji, A. O., Adefenwa, A. O. E.M. & Adeniyi, B. A. (2010). Antimicrobial activity of the essential oil of Boswellia serrata Roxb. (Fam. Burseraceae) bark J. of Essential oil - Bearing Plants, 5, 173-175.
Leichtfried, D., Krist, S., Puchinger, L., Messner, K. & Buchbauer, G. (2004). Food Research Technology, 219-282.
Mothana, R. A. A., Hasson, S. S. Schultze, W., Mowitz, A. & Lindequist, U. (2011). Phytochemical composition and in vitro antimicrobial and antioxidant activities of essential oils of three endemic Soqotraen Boswellia species. Food Chemistry, 126, 1149-1154.
Maghsoudlou, A., Maghsoudlou, Y., Khomeiri, M. & Ghorbani, M. (2013). Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio Nuts. Journal of Research and Innovation in Food Science and Technology, 1(2), 87-98. [In Persian]
Mohammadi, A. & Arabshahi- Delouee, S. (2017). Evaluation of active components and antioxidant activity of essential oil of Boswellia serrata. Journal of Food Science and Technology, 13 (14), 108-107. [In Persian]
Mohammadzadeh Milani, J., Nasrolaah Nattaj, L., Kaboosi, H. & Maleki, G. (2017). Effect of charkhak (Launaeaacanthodes) gum coating on shelf life of Peanuts. Journal of Food Sciences and Technology. [In Persian]
Ozdemir, F. & Akinci, I. (2004). Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering, 63, 341-347.
Peter, W., Wade, Y. & Nasson-R, M. (2011). Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity. Food and Bioprocess Technology, 4, 107-115.
Pokorny, J. & Diffenbacher, A. (1989). Determination of 2-thiobarbituric acid value: Direct method. Results of a collaborative study and standardized method. International Research Journal of Pure and Applied Chemistry, 61(6), 1165-1170.
Prakash, B., Singh, P., Kedia, A. & Dubey, N. K. (2012). Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activity and in vivo efficacy in food system. Food Research International, 49, 201-208.
Rahimi, R., Shams-Ardekani, M. R. & Abdollahi, M. (2010). A review of the efficacy of traditional Iranian medicine for inflammatory bowel disease. World Journal Gastroenterology, 16(36), 4504.
Razavi, R., Maghsoudloo, Y., Ghorbani, M. & Alami, M. (2015). Antifungal effects of thyme hydroalcoholic extract and oral carboxy-methylcellulose coating on increasing the shelf life of fresh hazelnut kernels. Journal of Food Science and Nutrition, 12 (3), 49-39. [In Persian]
Razavi, R., Maghsoudlou, Y., Ghorbani, M. & Alami, M. (2016). Evaluation of CMC-based coatings with thyme extract (Thymus vulgaris) on physiochemical reactions of fresh hazelnut. Journal of Food Science and Technology. 51(13), 169-180. [In Persian]
Reveros, C. G., Mestrallet, M. G., Quiroga, P. R., Nepote, V. & Grosso, N. R. (2013). Preserving sensory attributes of roasted peanuts using edible coatings. International Journal of Food Science & Technology, 48, 850-859.
Ribeiro, C., Vicente, A. A., Teixeira, J. A. & Miranda, C. (2007). Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biology and Technology, 44, 63–70.
Rijkers, T., Ogbazghi, W., Wessel, M. & Bongers, F. (2006). The effect of tapping for frankincense on sexual reproduction in Boswellia papyrifera. Journal Application Ecology, 43(6), 1188-1195.
Sabbaghi, M., Maghsoudloo Khamiri, M. & Ziaeifar, A. (2014). The effect of a mixture of chitosan coating and green tea extract on oxidative and fungal activity of walnut kernel. Journal of Research and Innovation in Food Science and Industry, 3 (4), 374-361. [In Persian]
Schade, U. F., Engel, R. & Jackobs, D. (1991). Differential protective activities of site specific lipoxygenase inhibitorsin endotoxic shock and protection of tumor necrosis factor. International Journal Immunopharmacol, 13, 565-571.
Tavakolipour, H., Javanmard Dakheli, M. & Zirjany, L. (2011). Inhibitory effect of coating pistachio kernel based in whey protein concentrate (WPC) and thyme essential oil on aflatoxin production. Food science and Technology. 2:6.53-63.
Trezza, T. A. & Krochta, J. M. (2000). Color stability of edible coatings during prolonged storage. Journal of Food Science, 65, 1166-1169.
Valverde, J. M., Valero, D., Martinez-Romero, F., Guillean, S. & Serrano, M. (2005). Novel edible coating based on aloe vera gel to maintain table grape quality and safety. Journal of Agricultural and Food Chemistry,53(20), 7807-7813.
Ying, Z., Lei, Y., Yuangang, Z., Xiaoqiang, C., Fuji, W. & Fang, L. (2010). Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118, 656–662.
AACC. (2000). Approved methods of the American Association of the Cereal Chemist, 10th edition.
Abdelwahab, S. M., Abutalabi, E. A., El- Zalabani, S. M., Fouad, H. A., Depooter, H. L. & EL-Fallaha, B. (1987). The essential oil of olibanum. Planta Medica, 382 – 385.
Adinugraha, M. P. & Marseno, D. W. (2005). Synthesis and haracterization of sodium carboxymethyl cellulose from cavendish banana pseudostem (Musa cavendishii lambert). Carbohydrate Polymers, 62,164-169.
Alasalvar, C., Shahidi., F., Ohshima Wanasundara, U. & Yurttas, C. T. (2003). Turkish Tombul Hazelnut (corylus avellana L.). lipid Characterisitics and Oxidative Stability. Journal of Agriculture and Food Chemistry, 51, 3797-3805.
Amini Rastabi, H. & Mirzaey, A. S. (2018). Effect of Farsi Gum Coating on Shelf Life of Walnut. Journal of Food Engineering Research. 17 (65), 101-111. [In Persian]
AOAC. (2005). Official Methods of Analysis. Association of Official Analytical Chemists. Washington.
AOAC. (2007). Official Methods of Analysis. Association of Official Analytical Chemists. Washington.
Belgheisi, S., Azizi, M., Zohourian, G. & Hadian, Z. (2009). Evaluation of the physical properties of the edible protein film of whey protein-monohydrate and its effect on moisture loss and sensory characteristics of fresh sheep meat. Journal of Nutrition and Food Technology, 3, 83-93. [In Persian]
Bourtoom, T. & chinnan, M. S. (2008). Preparation and properties of rice strarch- chitosan blend biodegradable film. LWT-Food Science & Technology, 41, 1633–1641
Büchele, B., Zugmaier, W. & Simmet, T. (2003). Analysis of pent acyclic triterpenic acids from frankincense gum resins and related pharmaceuticals by high performance liquid chromatography. Identification of lupeolic acid, a novel pent acyclic triterpene. Journal of Chromatography B, 791, 21–30.
Camarda, L., Dayton, T., Di Stefano, V., Pitonzo, R. & Schillaci, D. (2007). Chemical composition and antimicrobial activity of some oleo gum resin essential oils from Boswellia spp. (Burseraceae). Ann Chemistry, 97, 837 - 44.
Destaillats, F., Cruz-Hernandez, C., Giuffrida, F. & Dionisi, F. (2010). Identification of the botanical origin of pine nuts found in food products by gas-liquid chromatography analysis of fatty acid profile. Journal of agriculture and food chemistry, 58, 2082-2087.
Ghirardello, D., Contessa, C., Valentini, N., Zeppa, G., Rolle, L., Gerbi, V. & Botta, R. (2013). Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biology and Technology, 37-43
Gurses, M. (2006). Mycroflora and aflatoxin content of hazelnuts, walnuts, peanuts, almonds and chickpeas (leblebi) sold in Turkey. Internatural Journal of Food Properties, 9, 395-399.
Hayouni, E. A., Abedrabba, M., Bouix, M. & Hamdi, M. (2007). The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus Coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chemistry, 105, 1126-1134.
Javanmard, M. & Ramezan, Y. (2009). Use of edible coating containing alcoholic extract of Zatariamultifora to inhibit Aspergillus flavus growth on pistachio nut. Journal ofMedicinal Plant, 30, 61-70. [In Persian]
Kang, H. J., Kim, S. J., You, Y.S., Lacroix, M. & Han, J. (2013). Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation. LWT-Food Science and Technology, 51, 393-396.
Kasali, A. A., Adio, A. M., Kundayo, O. E., Oyedeji, A. O., Adefenwa, A. O. E.M. & Adeniyi, B. A. (2010). Antimicrobial activity of the essential oil of Boswellia serrata Roxb. (Fam. Burseraceae) bark J. of Essential oil - Bearing Plants, 5, 173-175.
Leichtfried, D., Krist, S., Puchinger, L., Messner, K. & Buchbauer, G. (2004). Food Research Technology, 219-282.
Mothana, R. A. A., Hasson, S. S. Schultze, W., Mowitz, A. & Lindequist, U. (2011). Phytochemical composition and in vitro antimicrobial and antioxidant activities of essential oils of three endemic Soqotraen Boswellia species. Food Chemistry, 126, 1149-1154.
Maghsoudlou, A., Maghsoudlou, Y., Khomeiri, M. & Ghorbani, M. (2013). Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio Nuts. Journal of Research and Innovation in Food Science and Technology, 1(2), 87-98. [In Persian]
Mohammadi, A. & Arabshahi- Delouee, S. (2017). Evaluation of active components and antioxidant activity of essential oil of Boswellia serrata. Journal of Food Science and Technology, 13 (14), 108-107. [In Persian]
Mohammadzadeh Milani, J., Nasrolaah Nattaj, L., Kaboosi, H. & Maleki, G. (2017). Effect of charkhak (Launaeaacanthodes) gum coating on shelf life of Peanuts. Journal of Food Sciences and Technology. [In Persian]
Ozdemir, F. & Akinci, I. (2004). Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering, 63, 341-347.
Peter, W., Wade, Y. & Nasson-R, M. (2011). Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity. Food and Bioprocess Technology, 4, 107-115.
Pokorny, J. & Diffenbacher, A. (1989). Determination of 2-thiobarbituric acid value: Direct method. Results of a collaborative study and standardized method. International Research Journal of Pure and Applied Chemistry, 61(6), 1165-1170.
Prakash, B., Singh, P., Kedia, A. & Dubey, N. K. (2012). Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activity and in vivo efficacy in food system. Food Research International, 49, 201-208.
Rahimi, R., Shams-Ardekani, M. R. & Abdollahi, M. (2010). A review of the efficacy of traditional Iranian medicine for inflammatory bowel disease. World Journal Gastroenterology, 16(36), 4504.
Razavi, R., Maghsoudloo, Y., Ghorbani, M. & Alami, M. (2015). Antifungal effects of thyme hydroalcoholic extract and oral carboxy-methylcellulose coating on increasing the shelf life of fresh hazelnut kernels. Journal of Food Science and Nutrition, 12 (3), 49-39. [In Persian]
Razavi, R., Maghsoudlou, Y., Ghorbani, M. & Alami, M. (2016). Evaluation of CMC-based coatings with thyme extract (Thymus vulgaris) on physiochemical reactions of fresh hazelnut. Journal of Food Science and Technology. 51(13), 169-180. [In Persian]
Reveros, C. G., Mestrallet, M. G., Quiroga, P. R., Nepote, V. & Grosso, N. R. (2013). Preserving sensory attributes of roasted peanuts using edible coatings. International Journal of Food Science & Technology, 48, 850-859.
Ribeiro, C., Vicente, A. A., Teixeira, J. A. & Miranda, C. (2007). Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biology and Technology, 44, 63–70.
Rijkers, T., Ogbazghi, W., Wessel, M. & Bongers, F. (2006). The effect of tapping for frankincense on sexual reproduction in Boswellia papyrifera. Journal Application Ecology, 43(6), 1188-1195.
Sabbaghi, M., Maghsoudloo Khamiri, M. & Ziaeifar, A. (2014). The effect of a mixture of chitosan coating and green tea extract on oxidative and fungal activity of walnut kernel. Journal of Research and Innovation in Food Science and Industry, 3 (4), 374-361. [In Persian]
Schade, U. F., Engel, R. & Jackobs, D. (1991). Differential protective activities of site specific lipoxygenase inhibitorsin endotoxic shock and protection of tumor necrosis factor. International Journal Immunopharmacol, 13, 565-571.
Tavakolipour, H., Javanmard Dakheli, M. & Zirjany, L. (2011). Inhibitory effect of coating pistachio kernel based in whey protein concentrate (WPC) and thyme essential oil on aflatoxin production. Food science and Technology. 2:6.53-63.
Trezza, T. A. & Krochta, J. M. (2000). Color stability of edible coatings during prolonged storage. Journal of Food Science, 65, 1166-1169.
Valverde, J. M., Valero, D., Martinez-Romero, F., Guillean, S. & Serrano, M. (2005). Novel edible coating based on aloe vera gel to maintain table grape quality and safety. Journal of Agricultural and Food Chemistry,53(20), 7807-7813.
Ying, Z., Lei, Y., Yuangang, Z., Xiaoqiang, C., Fuji, W. & Fang, L. (2010). Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118, 656–662.
