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
محورهای موضوعی : Food Science and TechnologyNastaran 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
کلید واژه: Aspergillus, Antifungal, Sensory properties, Pistachio kernel, Bionanocomposite film,
چکیده مقاله :
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.
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.
Abdellaoui M, Bouhlali EDT, Derouch M, El-Rhaffari L (2020) Essential oil and chemical composition of wild and cultivated fennel (Foeniculum vulgare Mill.): A comparative study. South African Journal of Botany. 135, 93-100.
Ahmadi Z, Mirdehghan S, Hokmabadi H, Shamshiri M (2014) Nano packaging and edible coating used for improvement of shelf life and quality of individual fresh pistachio nuts. Journal of Horticultural Science. 27(4), 367-374.
Babapour H, Jalali H, Mohammadi Nafchi A (2021) The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films. Food Science & Nutrition. 9, 3893-3905.
Babapour H, Jalali H, Mohammadi Nafchi, A, Jokar, M (2022) Effects of Active Packaging Based on Potato Starch/Nano Zinc Oxide/Fennel (Foeniculum vulgare Miller) Essential Oil on Fresh Pistachio during Cold Storage. Journal of Nuts. 13, 105-123.
Badgujar SB, Patel VV, Bandivdekar AH (2014) Foeniculum vulgare Mill: A Review of Its Botany, Phytochemistry, Pharmacology, Contemporary Application, and Toxicology. BioMed Research International. 842674.
Barikloo H, Aamadi E (2018) Shelf life extension of strawberry by temperatures conditioning, chitosan coating, modified atmosphere, and
clay and silica nanocomposite packaging. Scientia Horticulturae. 240, 496-508.
Belabdelli F, Piras A, Bekhti N, Falconieri D, Belmokhtar Z, Merad Y (2020) Chemical Composition and Antifungal Activity of Foeniculum vulgare Mill. Chemistry Africa. 3, 323-328.
Bof MJ, Locaso DE, García MA (2021) Corn Starch-Chitosan Proportion Affects Biodegradable Film Performance for Food Packaging Purposes. Starch - Stärke. 73, 2000104.
Boghori P, LATIFI Z, Ebrahmi P, Mohamadi Kartalaei N, Dehghan L (2020) Effect of whey protein concentrate-Shiraz thyme (Zataria multiflora) essential oil coating on the shelf life of peanut. Journal of Advanced Pharmacy Education & Research. 10(4), 131-138
Esfahani A, Ehsani, MR, Mizani M, Mohammadi Nafchi A (2020) Application of Bio-Nanocomposite Films Based on Nano-TiO2 and Cinnamon Essential Oil to Improve the Physiochemical, Sensory, and Microbial Properties of Fresh Pistachio. Journal of Nuts. 11, 195-212.
Fallah N, Marvizadeh, MM, Jahangiri R, Zeinalzadeh A, Mohammadi Nafchi A (2022) High-Barrier and Light–protective Bionanocomposite Film Based on Rye Starch/nanorod-ZnO for Food Packaging Applications. Journal of Chemical Health Risks. (In press)
Farooq M, Azadfar E, Rusu A, Trif M, Poushi MK, Wang Y (2021) Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum. Coatings. 11, 618.
Habibie A, Yazdani N, Saba MK, Vahdati K (2019) Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels. Scientia Horticulturae. 245, 193-199.
Hadadinejad M, Ghasemi K, Mohammadi AA (2018) Effect of storage temperature and packaging material on shelf life of thornless blackberry. International Journal of Horticultural Science and Technology. 5(2), 265-275.
Hashemi M, Dastjerdi AM, Shakerardekani A, Mirdehghan SH (2021) Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio (Pistacia vera L.). Journal of Food Science and Technology. 58, 34-43.
Hashemi M, Mirzaaaleian Dastjerdi A, Shakerardekani A, Mirdehghan SH (2018) Effect of carboxymethyl cellulose edible coating enriched with Zataria multifloraessential oil on the quality and shelf-life of fresh pistachio (Pistacia vera L.) fruit. Pistachio and Health Journal. 1, 6-12.
Holakouie Naieni K, Ghods B, Ghorbani R, Bagheri B, Abdolshahi A (2020) Aflatoxin Contamination of Pistachio and Aflatoxicose: Knowledge, Attitude, and Practices of People in Damghan City, Iran. Journal of Nuts. 11, 91-99.
ISIRI 2011. Human and Livestock Feeding-Measurement of group B and G aflatoxins by high-efficiency liquid chromatography and immune-affinity purification-test method No. 6872, First Review. [In Persian].
Jafari FJ, Javadi A (2020) The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio. Journal of Food Research. 30, 221-232.
Javanmard M, RamzanY (2009) Application of edible coatings incorporated Avishan-e Shirazi (Zataria multiflora) alcoholic extract for inhibition of Aspergillus flavus growth on the pistachio kernel. Journal of Medicinal Plants. 8, 61-167.
Kamiab F, Shahmoradzadeh Fahreji S, Zamani Bahramabadi E (2017) Antimicrobial and physiological effects of silver and silicon nanoparticles on vase life of Lisianthus (Eustoma grandiflora cv. Echo) flowers. International Journal of Horticultural Science and Technology. 4(1), 135-144.
Kan J, Liu J, Yong H, Liu Y, Qin Y, Liu J (2019) Development of active packaging based on chitosan-gelatin blend films functionalized with Chinese hawthorn (Crataegus pinnatifida) fruit extract. International Journal of Biological Macromolecules. 140, 384-392.
Kazemi MM, Hashemi-Moghaddam H, Mohammadi Nafchi A, Ajodnifar H (2020) Application of modified packaging and nano ZnO for extending the shelf life of fresh pistachio. Journal of Food Process Engineering, 43, e13548.
Khajeh-Ali S, Shahidi F, Sedaghat N (2022) Evaluation of the effect of carboxy methyl cellulose edible coating containing Astragalus honey (Astragalus gossypinus) on the shelf-life of pistachio kernel. Food Control. 139, 109094.
Khoshnoudi-Nia S, Sedaghat N (2019) Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage. Journal of Food Processing and Preservation. 43, e14121.
Long H, Bi Y, Pu L, Xu W, Xue H, Fu G, Prusky D (2022) Preparation of chitosan/fennel seed essential oil/starch sodium octenyl succinate composite films for apple fruit preservation. Food Science and Technology (LWT). 167, 113826.
Maghsodlo A, Maghsodlo Y, Khamiri Y, Ghorbani M (2011) The effect of chitosan coating in preventing fungal activity and moisture absorption in kernel pistachio. The first national congress of new agricultural sciences and technologies. Zanjan, Iran.
Maghsoudlou A, Maghsoudlou Y, Khomeiri M, Ghorbani M (2012) Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts. Research and Innovation in Food Science and Technology. 1, 87-98.
Mahbobinejhad Z, Aminian H, Ebrahimi L, Vahdati K. (2019) Reduction of aflatoxin production by exposing Aspergillus flavus to CO2. Journal of Crop Protection. 8(4), 441-448.
Mahdavi-Yekta M, Karimi-Dehkordi M, Hadian Z, Salehi A, Deylami S, Rezaei M, Mosavi Khaneghah A (2022) Silver nanoparticles and quinoa peptide enriched nanocomposite films for the detoxification of aflatoxins in pistachio. International Journal of Environmental Analytical Chemistry. 1-14.
Mallakpour S, Ramezanzade V (2020) Green fabrication of chitosan/tragacanth gum bionanocomposite films having TiO2@Ag hybrid for bioactivity and antibacterial applications. International Journal of Biological Macromolecules. 162, 512-522.
Marvizadeh MM, Mohammadi Nafchi A Jokar M (2014a) Improved Physicochemical Properties of Tapioca Starch/ Bovine Gelatin Biodegradable Films with Zinc Oxide Nanorod. Journal of Chemical Health Risks. 4(4) 25 -31.
Marvizadeh MM, Mohammadi Nafch A, Jokar M (2014b) Preparation and Characterization of Novel Bionanocomposite Based on Tapioca Starch/Gelatin/Nanorod-rich ZnO: Towards Finding Antimicrobial Coating for Nuts. Journal of Nuts. 05, 39-47.
Marvizadeh MM, Mohammadi Nafchi AR, Jokar M (2016) Obtaining and Characterization of Bionanocomposite Film Based on Tapioca Starch/Bovine Gelatin/Nanorod Zinc Oxide. Food Structure Design. Akdeniz university, Turkey, 160.
Marvizadeh MM, Oladzadabbasabadi N, Mohammadi Nafchi A, Jokar M (2017) Preparation and characterization of bionanocomposite film based on tapioca starch/bovine gelatin/nanorod zinc oxide. International Journal of Biological Macromolecules. 99, 1-7.
Marvizadeh MM, Tajik A, Moosavian V, Oladzadabbasabadi N, Mohammadi Nafchi A (2021) Fabrication of Cassava Starch/Mentha piperita Essential Oil Biodegradable Film with Enhanced Antibacterial Properties. Journal of Chemical Health Risks. 11, 23-29.
Moosavian V, Marvizadeh MM, Mohammadi Nafchi A (2017) Biodegradable Films Based on Cassava Starch/Mentha piperita Essence: Fabrication, Characterization and Properties. Journal of Chemical Health Risks. 7, 239-245.
Moslehi Z, Mohammadi Nafchi A, Moslehi M, Jafarzadeh S (2021) Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose. Food Science & Nutrition. 9, 2576-2584.
Mosavi FP, Pour HH, Nasab AH, Rajabalipour AA, Barouni M (2015) Investigation Into Shelf Life of Fresh Dates and Pistachios in a Package Modified With Nano-Silver. Global Journal of Health Science. 8, 134-44.
Nasiri SL, Azizi MH, Movahedi F, Rahimifard N, Tavakolipour H (2022) Potential perspectives of CMC-PET/ZnO bilayer nanocomposite films to improve the shelf life of mushroom (Agaricus bisporus). Journal of Food Measurement and Characterization. 16, 849-856.
Nassiri R, Mohammadi Nafchi A (2013) Antimicrobial and barrier properties of bovine gelatin films reinforced by nano TiO2. Journal of Chemical Health Risks. 3(3) 21-28.
Nobari A, Marvizadeh MM, Sadeghi T, Rezaei-SavadKouhi N, Mohammadi Nafchi A (2022) Flavonoid and Anthocyanin Pigments Characterization of Pistachio Nut (Pistacia vera) as a Function of Cultivar. Journal of Nuts, Journal of Nuts. 13(4), 313-322. doi: 10.22034/jon.2022.1965310.1191
Nur Hanini ZA, Roos YH, Kerry J P (2012) Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties. Food Hydrocolloids. 29, 144-151.
Nzima MD, Martin GC, Nishijima C (1997) Seasonal Changes in Total Nonstructural Carbohydrates within Branches and Roots of Naturally “Off” and “On”Kerman'Pistachio Trees. Journal of the American Society for Horticultural Science. 122, 856-862.
Ortega-Beltran A, Moral J, Picot A, Puckett RD, Cotty PJ, Michilides TJ (2019) Atoxigenic Aspergillus flavus Isolates Endemic to Almond, Fig, and Pistachio Orchards in California with Potential to Reduce Aflatoxin Contamination in these Crops. Plant Disease. 103, 905-912.
Pirsa S, Asdagh A (2019) Investigation the physical, antioxidant and mechanical properties of active pectin film containing Peppermint and Fennel essential oil. Iranian Journal of Biosystems Engineering. 50, 129-143.
Ramedani N, Farokhi Z (2015) Evaluation of moisture absorption and permeability to water vapor cellulose nanocomposites and its effect on moisture, mold and yeast packed with walnuts. Biological Forum Research Trend. 7(2), 94 -102
Shakerardekani A, Hashemi M, Shahedi M, Mirzaalian Dastjerdi A (2021) Enhancing the quality of fresh pistachio fruit using sodium alginate enriched with thyme essential oil. Journal of Agricultural Science and Technology. 23, 65-82.
Tavakolipour H, Kalbasi-Ashtari A,Mokhtarian M (2020) Effects of coating pistachio kernels with mixtures of whey protein and selected herbal plant extracts on growth inhibition of Aspergillus flavus and prevention of aflatoxin during storage. Journal of Food Safety. 40, e12711.
Vanaei M, Sedaghat N, Abbaspour H, Kaviani M, Azarbad HR (2014) Novel edible coating based on Aloe Vera Gel to Maintain pistachio Quality. International Journal of Scientific Engineering and Technology. 3, 1016-1019.
