Novel Bio-nanopackaging Based on Polylactic Acid/Roselle Calyx Extract/ to Enhance Quality of Hazelnut
الموضوعات :
Narmin Nabeghvatan
1
(Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz P.O. Box 51666-16471, Iran 3 Assistant Professor, Food Science & Egineering)
Sahar Kabiri
2
(Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran)
Neda Sadat Aghayan
3
(Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran)
Somayyeh Farhang Holighi
4
(Department of Food Science and Technology, Tehran East Branch, Islamic Azad University, Tehran, Iran)
Davoud Jafarzadeh
5
(Department of Food Science and Engineering, Mahalat Branch, Islamic Azad University, Mahalat, Iran)
Rose Leson
6
(Veterinary Mycology Group, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Catalunya, Spain)
الکلمات المفتاحية: Antifungal, Bionanocomposite, Chemical reaction, Lipid oxidation, Sensory properties,
ملخص المقالة :
Active biodegradable films prepared from polylactic acid (PLA)/roselle calyx extract (RCE)/Zinc Oxide Nanorod (ZnO-N) were fabricated as natural packaging materials for hazelnuts protection against microbial contamination and lipid oxidation. The PLA active films with ZnO-N (1, 3, and 5% w/w), and roselle calyx extract (0.5 g) were made by the casting solution technique. The fungal, microbial, chemical, and sensory properties of hazelnuts were measured during 9 months of conservation at 4°C. On the 6 and 9th months, moisture content was evaluated as %2.6 and 2.2% in the control sample whereas the moisture content of hazelnuts was measured as 3.6% and 2.9% packaged with PLA/RCE/%5 ZnO-N. At the last of experiments, the peroxide value (PV) was measured as 0.91 meq O2 kg-1 packaged with neat biocompatible films, whereas PV value was detected as 0.65 meq O2 kg-1 in packaged hazelnuts with %5 ZnO-N. Total microbial count ranged between 4.9 cfu g-1 for hazelnuts packaged with neat PLA and 3.7 cfu g-1 for hazelnuts specimens packaged with %5 ZnO-N after 9 months of storage. At 9 months, by increasing the level of ZnO-N from 1% to 5%, the mold count was reduced from 3.64 to 3.01 CFU g-1. The fungal contamination in the neat specimens was 3.95 CFU g-1. Sensory quality indicated that hazelnuts with ZnO-N had a significant impact on flavor and aroma, and the highest quality of sensory evaluation was related to hazelnuts packaged with PLA/5% ZnO-N/RCE. Flavor and aroma indices of hazelnuts packaged with %5 ZnO-N reached 3.5 and 4.5 respectively after 9 months of storage. The obtained findings indicate that biopackaging could be utilized to enhance microbial quality and inhibit oxidation reactions of hazelnuts during cold storage. Our results could be beneficial for introducing attractive characteristics to the biodegradable film packaging for example active film containing anthocyanin/nanofiller and can be applied when selecting a smart packaging for detection of food spoilage.
Adiletta G, Magri A, Albanese D, Liguori L, Sodo M, Di Matteo M, Petriccione M (2020) Overall quality and oxidative damage in packaged freshly shelled walnut kernels during cold storage. Journal of Food Measurement and Characterization. 14, 3483-3492.
Ahari H, Anvar A, Shokri A, Bayat M, Talakesh F, Sadeghi M, Rahmannia H (2013) Survey of shelf life effect on Iranian saffron with nano packaging SNP 103.3 for microbial properties and Nano particle release. Journal of Comprative Pathobiology. 9(4), 793-802.
Almeida CF, Correia PM (2014) Evaluation of preservation condition on nuts properteis. 9th Baltic Conference on Food Science and Technology “Food for Consumer Well-Being”, 271.
Babapour H, Jalali H, Mohammadi Nafchi, A. Jokar M (2022) Effects of Active Packaging Based on Potato Starch/Nano Zinc Oxide/Fennel (Foeniculum vulgare Miller) Essential Oil on Fresh Pistachio during Cold Storage. Journal of Nuts. 13(2), 105-123.
Cakmak-Arslan G, (2022) Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 266, 120461.
Chavoshi N, Marvizadeh M M, Fallah N, Rezaei-Savadkouhi N, Mmohammadi Nafchi A (2023) 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. Journal of Nuts. 14(1), 19-31.
Davood F, Naji, MH (2018) Study of the effect of sodium alginate coating containing pomegranate peel extract on chemical, sensory and microbial quality of walnut kernel. Environmental Health Engineering and Management Journal. 5(1), 249-257.
El-Sayed SM, El-Sayed HS, Ibrahim OA, Youssef AM (2020) Rational design of chitosan/guar gum/zinc oxide bionanocomposites based on Roselle calyx extract for Ras cheese coating. Carbohydrate Polymers. 239, 116234.
Eetemadi Razlighi A, Doroudi A, Nabeghvatan N, Jadiri Ghalabi E, Smith A (2023) Study of the Nutritional, Antimicrobial and Chemical Properties of Hibiscus sabdariffa: Towards Findings Novel Natural Substance for Active Film. Journal of Chemical Health Risks. [In Press]
Fallah N, Marvizadeh MM, Jahangiri R, Zeinalzadeh A, Mohammadi Nafchi A (2022) High-Barrier and Light – protective Bionanocomposite Film Based on Rye Starch/nanorod-ZnO for Food Packaging Applications. Journal of Chemical Health Risks. 13(2), 299-304.
Fallah N, Nabeghvatan N, Sadeghi T, Etemadi Razlighi A, Marvizadeh MM, Mohammadi Nafchi A (2023) Antimicrobial and Hydrophilic Behavior of Soluble Soy Polysaccharide Starch/Cold Water Fish Gelatin Films Incorporated with Nano-Titanium Dioxide. Journal of Chemical Health Risks. [In Press]
Ghirardello D, Bertolino M, Belviso S, Dal Bello B, Giordanano M, Rolle L, Gerbi V, Antonucci M, Spigolon N, Zeppa G (2016) Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions. Postharvest Biology and Technology. 112, 95-104.
Hojjati M Shahbazi S, Askari H, Mohammadi Nafchi A, Makari M (2023) The first report of kernel spot caused by Eremothecium coryli on Iranian hazelnut. Food Bioscience. 53, 102540.
Hojjati M, Shahbazi S, Askari H, Mohammadi Nafchi A, Makari M (2024) Impact of the gamma and electron beam irradiations on yeast-spot disease fungal agent and physicochemical attributes of hazelnut (Corylus avellana L.). Radiation Physics and Chemistry. 216, 111469.
Javidi S, Mohammadi Nafchi A, Moghadam HH (2022) Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film. Journal of Food Measurement and Characterization. 16, 964-974.
Juturu V, Wu JC (2016) Microbial production of lactic acid: the latest development. Critical Reviews in Biotechnology. 36, 967-977.
Indumathi MP, Rajarajeswari GR (2019) Mahua oil-based polyurethane/chitosan/nano ZnO composite films for biodegradable food packaging applications. International Journal of Biological Macromolecules. 124, 163-174.
Kazemi MM, Hashemi-Moghaddam H., Mohammadi Nafchi, A. Ajodnifar H (2020) Application of modified packaging and nano ZnO for extending the shelf life of fresh pistachio. Journal of Food Process Engineering. 43, e13548.
Kirse-Ozolina A, Muizniece-Brasava S, Veipa J (2019) Effect of various packaging solutions on the quality of hazelnuts in nut–dried fruit mixes. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-Being.
Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M (2023) Vegetable oils oxidation: mechanisms, consequences and protective strategies. Food Reviews International. 39, 4180-4197.
Marvizadeh MM, Mohammadi Nafchi A, Jokar M (2016) Obtaining and Characterization of Bionanocomposite Film Based on Tapioca Starch/Bovine Gelatin/Nanorod Zinc Oxide. Conference: Food Structure and Design: Antalya, turkey, 2016.
Marvizadeh MM, Mohammadi Nafchi A, Jokar M (2014) Preparation and Characterization of Novel Bionanocomposite Based on Tapioca Starch/Gelatin/Nanorod-rich ZnO: Towards Finding Antimicrobial Coating for Nuts. Journal of Nuts. 5(2), 39-47.
Marvizadeh MM, Mohammadi Nafchi A, Jokar M (2014) Improved Physicochemical Properties of Tapioca Starch / Bovine Gelatin Biodegradable Films with Zinc Oxide Nanorod. Journal of Chemical Health Risks. 4(4), 25-31.
Marvizadeh MM, Oladzadabbaasabadi N, Mohammadi Nafchi A, Jokar M (2017) Preparation and characterization of bionanocomposite film based on tapioca starch/bovine gelatin/nanorod zinc oxide. International Journal of Biological Macromolecules. 99, 1-7.
Marvizadeh MM, Tajik A, Moosavian V, Oladzadabbaasabadi N, Mohammadi Nafchi A (2021) Fabrication of Cassava Starch/Mentha piperita Essential Oil Biodegradable Film with Enhanced Antibacterial Properties. Journal of Chemical Health Risks. 11(1), 23-29.
Moosavian V, Marvizadeh MM, Mohammadi Nafchi A (2017) Biodegradable Films Based on Cassava Starch/Mentha piperita Essence: Fabrication, Characterization and Properties. Journal of Chemical Health Risks. 7(3), 239-245.
Moslehi Z, Mohammadi Nafchi A, Moslehi M, Jafarzadeh S (2021) Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose. Food Science & Nutrition. 9, 2576-2584.
Nansu, W., Chiwut P, Sukunya R, Gareth R, Suphrom N, Mahasaranon S (2021) Developments of biodegradable polymer based on polylactic acid (PLA) with natural color extracts for packaging film applications. Journal of Metals, Materials and Minerals. 31, 127-133.
Naskar A, Sanyal I, NaharN, Ghosh DD, Chakaraborty S (2023) Bionanocomposites films applied as active and smart food packaging: A review. Polymer Engineering & Science. 63, 2675-2699.
Nobari A, Marvizadeh MM, Sadeghi T, Rezaei-Savadkouhi N, Mohammadi Nafchi A (2022) Flavonoid and Anthocyanin Pigments Characterization of Pistachio Nut (Pistacia vera) as a Function of Cultivar. Journal of Nuts. 13(4), 313-322.
Rangel-Vargas E, Gómez-Aldapa CA, Falfan-Cortes RN, Rodrígiez-Marín ML, Godínez-Oviedo A, Acevedo-Sandoval OA, Castro-Rosas J (2017) Attachment of 13 Types of Foodborne Bacteria to Jalapeño and Serrano Peppers and Antibacterial Effect of Roselle Calyx Extracts, Sodium Hypochlorite, Colloidal Silver, and Acetic Acid against These Foodborne Bacteria on Peppers. Journal of Food Protection. 80, 406-413.
Rhim JW, Mohanty AK, Singh SP, Ng PKW (2006) Effect of the processing methods on the performance of polylactide films: Thermocompression versus solvent casting. Journal of Applied Polymer Science. 101, 3736-3742.
Rimamcwe KB, Chavan U (2017) Antioxidant activity and nutritional value of Roselle seeds flour. International Journal of Current Microbiology and Applied Sciences. 6, 2654-2663.
Romero-Aroca A, Rovir M, Cristofori V, Silvestri C (2021) Hazelnut Kernel Size and Industrial Aptitude. Agriculture. 11, 1115.
Roy S, Rhim JW (2020) Preparation of bioactive functional poly (lactic acid)/curcumin composite film for food packaging application. International Journal of Biological Macromolecules. 162, 1780-1789.
Sadeghi T, Doroudi A, Aghayan NS, Jodeiri Golabi E, Aleen C (2023) Biodegradable Composite Film Based on Tapioca Starch/Bovine Gelatin with Roselle Calyx Extract and Zinc Oxide Nanorod. Journal of Chemical Health Risks. [In Press]
Sadeghi T, Marvizadeh MM, Ebrahimi F, Mafi S, Foughani O, Mohammadi Nafchi A (2022). Assessment of Nutritional and Antioxidant Activity of Sport Drink Enriched with Spirulina platensis. Journal of Chemical Health Risks. 13(3), 485-496.
Sarikhani S, Vahdati K, Ligterink W (2021) Biochemical properties of superior persian walnut genotypes originated from southwest of Iran. International Journal of Horticultural Science and Technology. 8, 13-24.
SchlöRmann W, Birringer M, böhm V, löber K, Jahireis G, Lorkowski S, Muller AK, Schöne F, Glei M (2015) Influence of roasting conditions on health-related compounds in different nuts. Food Chemistry. 180, 77-85.
Sun J, Jiang H, Wu H, Tong C, Pang J, Wu C (2020) Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging. Food Hydrocolloids. 107, 105942.
Tavakoli H, Rastegar H, Taherian M, Samadi M, Rostami H (2017) The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model. Italian Journal of Food Safety. 6, 6874.
Vatansever E, Arsalan D, Nofar M (2019) Polylactide cellulose-based nanocomposites. International Journal of Biological Macromolecules. 137, 912-938.
Velásquez E, Patiñ Vidal C, Rojas A, Guarad A, Galotto MJ, López De Dicastillo C (2021). Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques. Comprehensive Reviews in Food Science and Food Safety. 20, 3388-3403.
Vera P, Canellas E, Nerí C (2022) New Antioxidant Multilayer Packaging with Nanoselenium to Enhance the Shelf-Life of Market Food Products. Nanomaterials. 8, 837.
Zhao J, Wang X, Lin H, Lin Z (2023) Hazelnut and its by-products: A comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications. Food Chemistry. 413, 135576.
