Novel Bio-nanopackaging Based on Polylactic Acid/Roselle Calyx Extract/ to Enhance Quality of Hazelnut

Subject Areas : Hazelnut

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)

Received: 2024-01-07 Accepted : 2024-04-13 Published : 2024-05-11

Keywords: Antifungal, Bionanocomposite, Chemical reaction, Lipid oxidation, Sensory properties,

Abstract :

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.

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