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

Subject Areas : Food Science and Technology

Nastaran Chavoshi ¹ , Mohammad Mehdi Marvizadeh ² , Neda Fallah ³ , Negin Rezaei-savadkouhi ⁴ , Abdorreza Mohammadi Nafchi ⁵

1 - Department of Chemical Engineering, Payame Noor University, Tehran, Iran
2 - Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran
3 - Department of Food Science and Technology, Qom Branch, Islamic Azad University, Qom, Iran
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
5 - Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

Received: 2022-09-29 Accepted : 2022-11-27 Published : 2023-03-01

Keywords: Aspergillus, Antifungal, Sensory properties, Pistachio kernel, Bionanocomposite film,

Abstract :

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 B₁content 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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