Application of Polylactic Acid/Roselle Calyx Extrcat/Halloysite Nanoclay film for Improving Sensory and Chemical Quality of Almond Kernel
Neda Sadat Aghayan
1
(
Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran
)
Shima Vahedi
2
(
Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wroclaw, Poland
)
Maryam Bagheri Barmas
3
(
Department of Chemical engineering, Faculty of engineering, Islamic Azad University of Tabriz, Tabriz, Iran
)
Mahtab Shirazian
4
(
Department of Food Science and Technology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
)
Emilia Pereira
5
(
Veterinary Mycology Group, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Catalunya, Spain
)
الکلمات المفتاحية: Antifungal, Biodegradable film, lipid oxidation, Preservation, Sensory attributed.,
ملخص المقالة :
The chemical quality of almonds, one of the major nuts of Iran, will be decreased during conservation due to oil oxidation and mold spoilage. The presentation work proposed to study the capability of roselle calyx extract (RCE) and halloysite nano clay (HNC) loaded in polylactic acid (PLA) to control oxidation reactions and fungi growth in almond kernels during storage at 25°C. The PLA biofilms with RCE and HNC/RCE were created using casting method. The total yeast and mold count, thiobarbituric acid (TBA), peroxide value (PV), and sensory properties of almonds were measured during 16 weeks of preservation. On the 16th week, PV was measured as 1.07 meqo2 kg-1 oil in almonds whereas the PV of almond kernels was evaluated as 0.78 meqo2 kg-1 oil packaged with PLA/RCE/HNC. At 16 weeks, the TBA value was measured as 0.056 mg MDA kg-1 packaged PLA films, whereas the TBA value was detected 0.036 MDA kg-1 in almonds packaged with RCE/HNC. The total yeast and mold count value of almond kernels packed with neat sample reached 4.12 log CFU g-1, and the lowest contamination was observed in almonds packed with RCE/HNC. At last preservation, by addition of RCE/HNC, the color score was decreased from 5 to 4.5. The mentioned index in the PLA specimens was 3. Our findings represent that PLA/RCE/HNC can be utilized to enhance the quality of almond kernels during storage time.
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