List of Articles Carboxy Methyl Cellulose

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  1 - The Antifungal Effects of Hydroalcoholic Extract of Thyme (Thymusvulgaris) and Carboxy Methyl Cellulose Edible Coating on the Shelf life of Fresh Hazelnut
  R. Razavi Y. Maghsoudloo M. Ghorbani M. Aalami
  Introduction: Today, biodegradable packaging is taken more consideration due to the environmental problems of the synthetic packaging materials. Edible coating is one of the important biodegradable active packaging material and is regarded as a suitable alternative for More

  Introduction: Today, biodegradable packaging is taken more consideration due to the environmental problems of the synthetic packaging materials. Edible coating is one of the important biodegradable active packaging material and is regarded as a suitable alternative for the synthetic packaging studied. In this research the effects of edible coating based on carboxy methyl cellulose containing thyme was studied with particular reference to moisture absorption, fungal growth and sensory characteristics in coated raw hazelnut. Materials and Methods: The edible coatings were prepared at different concentration levels of carboxy methyl cellulose (0.0, 0.5, & 1.5% W/V) and thyme extracts (0.0, 0.5 & 1% V/V). The mean changes in fungal growth and sensory characteristics were determined for coated and uncoated (control) hazelnut over 21 weeks. The tests were applied in three replications using factorial design based on completely random design. Results: The results of this research showed that non-coated samples had the most moisture absorption, fungal growth and mold development rates. Addition of hydroalcoholic thyme extract to coating solution significantly reduced the fungal growth in coated samples (p≤ 0.05). The results of the sensory tests of the samples indicated that the use of carboxy methyl cellulose coating delayed the softening of the tissues. Conclusion: The use of edible coatings with carboxy methyl cellulose and thyme extract reduced the moisture absorption and mold growth and increased the shelf-life of the coated hazelnuts. Carboxy methyl cellulose, a biodegradable natural biopolymer might be regarded as an alternative to the synthetic packaging.   Manuscript profile
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  2 - The Effect of Salep and Carboxy Methyl Cellulose on the Quality of Ketchup
  Zeynab Raftani Amiri Amir Mahdi Esmaeili Mazdak Alimi
  Introduction: Ketchup is a heterogeneous suspension that is used as a condiment to improve the flavor and color of the food. During storage it changes color, losing consistency with the occurrence of syneresis. In this study the stabilising effect of salep and carboxy m More

  Introduction: Ketchup is a heterogeneous suspension that is used as a condiment to improve the flavor and color of the food. During storage it changes color, losing consistency with the occurrence of syneresis. In this study the stabilising effect of salep and carboxy methyl cellulose (CMC) on the acidity, pH, color, syneresis, rheological characteristics, microstructure and sensory properties of the ketchup have been examined. Materials and Methods: In this research salep at the level of 0.18, 0.36, 0.45, 0.54, 0.72 and 0.9% with CMC were used in the formulation of ketchup. Color parameters, syneresis, the rheological characteristics, microstructure and sensory properties of the samples were evaluated after one day and thirty days of production. Results: The samples containing 0.45% CMC and 0.45 to 0.22% salep after one day, and samples containing 0.45% CMC after thirty days of production had the least brightness. The samples with 0.9% salep had the maximum red intensity for both periods and samples containing 0.72% and 0.9% salep had the best color score after one day and thirty days of production, respectively. Syneresis in the samples were decreased by the addition of salep in both periods. CMC have a greater impact on the psuedoplastic behavior of ketchup and the highest viscosity was related to the samples containing 0.72% salep. By fitting the power law equation, sample containing 0.45% CMC showed stronger gel structure as compared to other samples containing salep. Microscopic images showed the sample containing 0.72% of salep had more compact and better texture than others. The scores given to the sensory properties were in acceptable range and there were no significant differences between the samples. Conclusion: Salep had a positive effect on the color of ketchup, reduced the syneresis and improved the viscosity. Although CMC had a greater impact on psuedoplastic behavior of ketchup, but microscopic images of the samples confirmed better and more compact structure for samples containing 0.72% salep. Manuscript profile
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  3 - The Effect of Carboxymethyl Cellulose Film Containing Essential Oils of Cinnamon and Cloves on the Shelf Life of Refrigerated Beef
  R. Mahjoob E. Ataye Salehi
  Introduction: Fresh foods that have been subjected to least processing conditions have become quite popular. The application of edible films and biodegradable materials is a new method to maintain some food products. Materials and Methods: In this study the impact of di More

  Introduction: Fresh foods that have been subjected to least processing conditions have become quite popular. The application of edible films and biodegradable materials is a new method to maintain some food products. Materials and Methods: In this study the impact of different concentrations of essential oil of cinnamon and cloves (0, 0.2, 0.3 and 0.4 %) is employed on the film of carboxy methyl cellulose. The tests were concerned with coated meat on 0, 3rd, 6th, 9th and twelfth days. Results: The samples coated with different films during this study were compared to the control. The coated samples showed lower pH, total volatile nitrogen, peroxide value, reactive thiobarbituric acid and total microbial count (p<0.05). Conclusion: The results indicated that the packed meat with carboxy methyl cellulose and different concentrations of cinnamon and cloves essential oils had effective results concerned with chemical spoilage of the product. The application of 0.3% of essential oil might be regarded as an optimum concentration for the essential oil. Manuscript profile
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  4 - Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads
  S. Movahed M. Mirzaei H. Ahmadi Chenarbon
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