تأثیر پوشش صمغ فارسی حاوی عصاره نعناع سبز و اشعه ماوراء بنفش بر روی مدت ماندگاری مغز پسته (pistacia vera) کله قوچی تازه
محورهای موضوعی : میکروبیولوژی مواد غذایی
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)
کلید واژه: اکسیداسیون, پسته, پوشش‌دهی, صمغ فارسی, عصاره نعناع,
چکیده مقاله :
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.
Introduction: Pistachio is one of the most popular nuts of the world due to its taste and nutritional value. The storage conditions of pistachios play an essential role in preserving the quality and organoleptic characteristics of the product, while unsatisfactory storage conditions, create undesirable reactions and provide poor products quality. Materials and Methods: This study was carried out to evaluate the effect of various ultraviolet rays (4, 8,12 Kj/m2), Persian gum (7% w/v), and mint extract(1.5% v/v) on oxidative reactions and microbial characteristics of pistachio kernels of Kaleghuchchi cultivar. After applying the treatments, pistachios were packed in polyethylene bags and kept at refrigerated temperature (4 ± 1 ℃) for two months. In the first, third, fifth and eighth weeks, phenolic compounds, acidity, peroxide value, thiobarbituric acid number and lossing weight were measured. On the first and last days of storage, the total microbial load and yeast mold were evaluated. Inorder to evaluate the effect of gum and extract of mint on the sensory properties on the last day, five-point gradient Hedonic test was carried out. Statistical analysis was performed using SPSS20 software in a completely randomized design with three replications in LSD test. Results: The result showed that by increasing the intensity of radiation, the microbial load decreased (p <0/05), because the radiation by the nucleoide acid causes the breakdown of the primidine nucleotides, but it increases the acidity, peroxide, and thiobarbituric acid because the radiation causes degradation due to its photocatalytic activity. Phenolic compounds andantioxidant activity is reduced. In the coating samples, especially gum and mint extract coating, the levels of microbial, acidity, peroxide, and tiobarbituric acid were reduced (p <0.05) due to the presence of antioxidant capacity. the sensory evaluation results indicated that there was no significant difference in terms of smell, tast and overall acceptancebetween thesamples. Conclusion: Using Persian gum coating with mint extract, the increases antimicrobial power and also reduces the negative effect of UV on fat oxidation.
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.
