Application of Novel Nano-biopackaging Based on Cassava Starch/Bovine Gelatin / Titanium oxide nanoparticle/Fennel Essential Oil to Improve Quality of the Raw Fresh Pistachio
الموضوعات :
Nastaran Chavoshi
1
(Department of Chemical Engineering, Payame Noor University, Tehran, Iran)
Mohammad Mehdi Marvizadeh
2
(Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran)
Neda Fallah
3
(Department of Food Science and Technology, Qom Branch, Islamic Azad University, Qom, Iran)
Negin Rezaei-savadkouhi
4
(National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box19395-4741Tehran, Iran)
Abdorreza Mohammadi Nafchi
5
(Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia)
الکلمات المفتاحية: Aspergillus, Antifungal, Sensory properties, Pistachio kernel, Bionanocomposite film,
ملخص المقالة :
The aim of this research was to estimate the impacts of a combination of titanium oxide (TiO2) nanoparticles and fennel essential oil (FEO) on the chemical and sensory properties of fresh raw Abbas Ali pistachio. The cassava starch/bovine gelatin biofilms with Nano-TiO2 (1, 3, and 5% w/w), and essential oil (1, and 3% w/w) were fabricated by the casting technique. The sensory and chemical properties and the growth of Aspergillus flavus were evaluated during three weeks of storage at 4°C. After 21-day conservation, Aspergillus flavus count of the control specimen was the highest whereas bionanocomposite film containing FEO enabled lower amounts of Aspergillus flavus population. RP-HPLC analysis findings represented that packaging with starch/gelatin had a positive effect on the aflatoxin B1 content of pistachio, and the lowest amount of aflatoxin B1 was related to the biofilm containing 5% Nano-TiO2/3% FEO. Sensory tests indicated that pistachios packaged with Nano-TiO2/essential oil had a significant effect on taste and general acceptability, and the highest score of sensory properties was related to the pistachio sample packaged with starch/gelatin/5% Nano-Tio2/3% FEO. Results showed that cassava starch/bovine gelatin film containing 5% Nano-TiO2/3% FEO and control sample had significantly higher and lower moisture and carbohydrate soluble content than the treatments. At last, the findings demonstrate that cassava starch/bovine gelatin/5% Nano-TiO2/3% FEO active film improved the chemical and sensory factors and had the positive effect on Aspergillus flavus population reduction of pistachio nuts; hence, it can be applied as biopackaging for fresh pistachio.
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