Investigation the effect of pullulan gum coating and rosemary essential oil on physicochemical, microbial and organoleptic properties of tomato
Subject Areas : Shelf Life of Food Products and Agricultural Productions
Sara Hasani
1
,
Toktam Mostaghim
2
*
1 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
Keywords: Edible coating, Pullulan gum, Rosemary essential oil, Tomato,
Abstract :
Edible coatings are thin layers that create a barrier against the transfer of moisture, oxygen, and dissolved substances in food and can be eaten by the consumer. These coatings, by increasing the shelf life, help maintain the quality and quantity of the product between harvest and consumption. The aim of this study was to investigate the use of edible coatings of pullulan gum and rosemary essential oil on the physicochemical, microbial, and organoleptic quality of tomatoes. For this study, 10 treatments were prepared with different percentages of essential oil and stored at two temperatures, ambient and 4℃ for 16 days. Physicochemical (pH, titratable acidity, weight loss, texture, and color), microbial (aerobic bacteria, mold, and yeast) and sensory (taste, odor, color, texture, and overall acceptability) tests were performed during these days, in 5 times, with 4-day intervals. The results of the physicochemical evaluation showed that the pH and acidity of tomato samples were independent of the coating and essence used on the surface of the samples and were related to the physiological conditions of the product. In terms of weight loss, there was a significant difference between the coated and uncoated treatments (p<0.05), and the best treatment in terms of weight loss was treatment number 7. Colorimetric tests also showed that there was no statistically significant difference in the parameters L, b, a, and finally
EΔ among the treatments (p<0.05). In terms of texture, treatment number 10 was the best treatment. The results of microbial analyses also showed that in coated samples with a higher percentage of essential oil, the growth of total bacteria, as well as mold and yeast, was statistically significantly reduced (p<0.05). Finally, according to the analysis of the results of physicochemical, microbial and sensory tests, treatment number 10, which was a coated sample containing 0.5% rosemary essential oil, was able to have the highest suitability during 16 days of storage and was introduced as the superior treatment. In general, the results of this study showed that the use of pullulan gum coating and rosemary essential oil as edible coatings can increase the shelf life of tomatoes.
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