Application of Bio-Nanocomposite Films Based on Nano-TiO2 and Cinnamon Essential Oil to Improve the Physiochemical, Sensory, and Microbial Properties of Fresh Pistachio
الموضوعات :
Arezoo Esfahani
1
(Department of Food Science and Technology, Islamic Azad University- Science and Research Branch, Tehran, Iran)
Mohammad Reza Ehsani
2
(Department of Food Science and Technology, Islamic Azad University- Science and Research Branch, Tehran, Iran)
Maryam Mizani
3
(Department of Food Science and Technology, Islamic Azad University- Science and Research Branch, Tehran, Iran)
Abdorreza Mohammadi Nafchi
4
(Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia)
الکلمات المفتاحية: nanoparticles, Pistachio, Aflatoxin, Physicochemical properties, Titanium dioxide, Bio-nanocomposite, Cinnamon essential oil,
ملخص المقالة :
Bio-nanocomposite films based on sago starch containing 2% cinnamon essential oil and 3% titanium dioxide nanoparticles were used in the packaging of fresh pistachios and stored at different temperatures (4, 25, and 35 ˚C) and relative humidity (30, 50, and 70%) for 20 days, and pistachio properties were evaluated in five-day intervals. Using these films in packaging improved the physicochemical properties of pistachios, including moisture, fat, shrinkage, color characteristics, and sensory characteristics improved, and the growth of Aspergillus flavus, aflatoxin production, and the amount of hydro-peroxide increased much more slowly compared to the control samples. Temperature and relative humidity had significant effects on the physicochemical properties and deterioration of fresh pistachios (p Aspergillus flavus, peroxide index, and aflatoxin had the highest values. The most desirable conditions for fresh pistachio storage were the temperature of 4˚C and 30% relative humidity. Therefore, this active packaging can be utilized as a proper alternative to conventional packaging.
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