Effect of Modified Atmosphere Packaging‌,‌Clove‌(Syzygium Aromaticum L.)‌Essential Oil and Flexible Pouches on Microbial and Sensory Properties of Chili Pepper

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

Nazanin Zand ¹ , Orang Eyvaz Zade ² , Reza Sedighi ³

1 - Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3 - M.S, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2021-11-06 Accepted : 2022-01-19 Published : 2022-02-20

Keywords: Flexible multi-layer pouches, Chili Pepper, shelf life, Modified atmosphere packaging,

Abstract :

The effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen, oxygen) ,as well as vacuum condition with clove ( Syzygium Aromaticum L.) essential oil, and ordinary condition as control and also three kinds of flexible multi-layer films for extending the shelf life of chili pepper in refrigerator conditions (4 ° C) were studied. Ordinary conditions as control packaging were compared with four types of modified atmosphere packaging 1) N2 20% + CO2 80%, 2) N2 80% + CO 20% 3)%48%CO2+48% N2 +4% O2 and 4) under vacuum,along with injection of clove essential oil (1.5% WE/WS). Samples, were packaged in different flexible multi-layer pouches with no permeability of oxygen, PET12/AL7/OPP20/LLD65 , PET12 /AL7/PET 12/LLD 80 and OPP20/AL7/ OPP20/LLD 65. Experiments were performed on samples as follows microbial test (aerobic count, mold and yeast count),chemical pH test and sensory evaluation at different times during 28 days. The results were analyzed in a completely randomized design using SPSS statistical software (Ver:26) and Duncan’s multiple range test method, with confidence level of 95% (P <0.05). The best storage conditions belonged to the samples in 4-layer container (116 μ ) under gas composition 80% CO2 containing clove essential oil which were prolonged the shelf life of chili pepper up to 28 days and also had a favorable effect on the amount of pH, and sensory properties (texture, odor, appearance, taste and color) of samples, due to high antimicrobial properties of these factors were evaluated.

References:

1- Sanhya M. Modified atmosphere packag-ing of fresh produce: Current status and future needs. Journal of LWT - Food Scie-nce and Technology. 2010;43:381-392.

2- Jung H. Packaging for no thermal pro-cessing of food .Department of food science university of Manitoba. 2007.

3- Zand N, Mailova E. Retort Flexible Pouch Substitute for Packaging Ready to Eat Meal. Lambert Academic Publishing. Germany. Trends in Food Science & Tech-nology. 2011;319-324.

4- Caleb O.J., Opara U.L., Witthuhn C.R. Modified atmosphere packaging of pomegr-anate fruit and arils: a review. Journal of Food and Bioprocess Technology. 2012;5: 15-30.

5- Taylor A.A. Packaging fresh meat. In Developments in Meat Science, ^3rd ed. Lawrie, R. (ed). Elsevier Applied Science publishers, London. 2008.

6- McMillin K.W. Modified Atmosphere Packaging. Food Safety Engineering (Part of the Food Engineering Series). 2020:693-718.

 

7- Hoeberichts F.A., Linus H.W., Plas V.D., Woltering E.J. Ethylene perception is required for the expression of tomato ripening-related genes and associated phy-siological changes even at advanced stages of ripening. Postharvest Biology and Technology. 2002;26:125-133.

8- Jazayeri, Ghiyas-al-Din. Food Secrets. Siam Press. Amir Kabir Publications. 2008; 96-120. [In Persian]

9- Ahmadi A, Qaderi H. Diagnosis and management of pests and diseases of greenhouse products. Research Publications and Agricultural Education and Natural Re-sources (Tuck). Sarva Publications. 2013; 128-135. [In Persian]

10- Serrano M, Valero D. The use of natural antifungal compounds improves the benefi-cial effect of MAP in sweet cherry storage. Innovative Food Science and Emerging Technologies. 2005;6:115-123.

11- Nematshahi M, Koshki V.A., Baharloo M, Khoshmanesh Asghari M, Pour Sharif L. 2013. Usage of packaging with modified atmosphere to increase the shelf life of fresh dates. 2nd National Conference on Food Science and Technology, Quchan, Iran. [In Persian].

12- Gharezi M, Joshi N, Sadeghian E. Effect of Post-Harvest Treatment on Stored Cherry Tomatoes. Journal of Natural Food Science. 2012;2(8):1-10.

13- Choi D.S., Park S.H., Seung R.C., Jin S.K., Ho H.C. The combined effects of ultraviolet-C irradiation and modified atmo-sphere packaging for inactivating Salmo-nella enterica serovar Typhimurium and extending the shelf life of cherry tomatoes during cold storage. Food Packaging and Shelf Life. 2015;3:19-30.

14- Fagundes C, Moraes K, Pérez-Gago M.B., Palou L, Maraschin M, Monteiro A.R. Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes. Postharvest Biology and Technology. 2015;109:73-81.

15- Zand N, Mailova E. Combined packa-geeing material flexible packs character-ristics dependence on changes of compo-nents composition and quantity. Processing s of Engineering Academy of Armenia. 2010;(7)1:129-132a. [In Russian]

 

16- Zand N, Mailova E. The strength of the weld seams of flexible packages depending on the sealing mode. Journal of Agro science. 2010;1-2:73-77b. [In Russian]

 

17- Institute of Standards and Industrial Research of Iran. 2005. Characteristics and test methods of fresh vegetable and other products - The colony count method (aero-bic; mold and yeast colonies counting). Iranian National Standard No. 7635. [In Persian]

 

18- Institute of Standards and Industrial Research of Iran. 2010. Fruits and their products- measurement method of chemical and microbial properties. Iranian National Standard No. 12588. [In Persian]

 

19- Dawood A.A. (online). Physical and sensory characteristics of Najdi-camel meat. Meat science. 2002;39(1):59-69.

 

20- Goulas A.E., Kontominas M.G. Comb-ined effect of light salting, modified atmosphere packaging and oregano essen-tial oil on the shelf-life of sea bream (Sparus aurata), Biochemical and sensory attributes. Journal of Food Chemistry. 2007;100:287-296.

21- Nielsen D, Hyldig G. Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.). Food Research Internationa. 2004;37:975-983.

 

22- Ooraikul B, Stilles ME. Modified atmospher packaging of fruits and vegeta-bles in:Modified Atmosphere packaging of Food. Ellis tbrwood.London. 1991:169-228.

23- Parry R.T. Introduction, In principles and application of Modified Atmosphere packaging of food, Parry .R.T (Ed). Blas-ckie Academic &Professional, Glasgow. 1993:1-18.

24- Skog S, Smith P. On-farm Modified atmosphere packaging of sweet cherries. Acta Horticulture. 2003;628:415-422.

25- Tian S, Jiang A. Response of physiology and quality of sweet cherry fruit to different atmospheres in storage. Food chemistry. 2004;87:43-49.

26- Bulent A, Nuray A, Vedat S, Atilla E. Sequential treatments of hot water and modified atmosphere packaging in cherry tomatoes, Journal of Food Quality. 2007;30: 896-910.

27- Bulent A, Nuray A, Vedat S, Atilla E. Effect of pre-harvest harpin and modified atmosphere packaging on quality of cherry tomato cultivars “Alona” and “Cluster”, British Food Journal. 2012;114(2):180-196.

 

28- Zolfaghari M, Shabanpour B, Fallahz-adehn S. The effect of salt and vacuum packaging on the shelf life of rainbow trout fillets during storage at 4⁰C, Journal of Food Science and Technology, 2011;31:35-44. [In Persian]

 

29- Zand N, Zaki A, Nateghi L. Effects of modified atmosphere packaging and mu-lti-layer flexible films on the growth of aerobic and anaerobic bacteria s and sen-sory properties of fresh cherry tomato. Iranian Journal of Biological Science. 2020;14(2):9-20.

30- Pretel M, Souty M. Use of passive and active modified atmosphere packaging to prolong the postharvest life of three varie-ties of apricot (Prunus armeniaca, L.). European Food Research and Technology. 2000;211:191-198.

 

31- Martinez D, Guillen S, Castillo S, Valero D, Serrano M. Modified atmosphere packaging maintains quality of table grapes. Journal of Food Science. 2003;68:1838-1843.

32- Mol S, Ucok Alakavuk D, Ulusoy S. Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi. Iranian Journal of Fisheries Sciences. 2014;13(2):394-406.

 

33- Zand N, Hafez pour A. Influence of Modified Atmosphere Packaging and Mu-lti-layer Flexible Pouches on pH of Fresh Ostrich Meat. Journal of Entomology and Applied Science Letters. 2016;3(5):169-176b.

 

34- Zand N, Sakian Mohammadi A, Esha-ghi M. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Smoked Kutum Fish (Rutilus frisii kutum). International journal of Aquatic Science. 2017;5(11):191-198.

 

35- Skog S, Smith P. On-farm Modified atmosphere packaging of sweet cherries. Acta Horticulture, 2003;628:415-422.

36- Zand N, Jabbari Sh. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Fresh Quail Meat. Microbiology Research Journal Interna-tional. 2017;20(5):1-11.

 

37- McMillin K.W. Modified Atmosphere Packaging.Food Safety Engineering (Part of the Food Engineering Series). 2020:693-718.