Application of Polylactic Acid/Roselle Calyx Extrcat/Halloysite Nanoclay film for Improving Sensory and Chemical Quality of Almond Kernel
محورهای موضوعی : Microbiology
Neda Sadat Aghayan
1
,
Shima Vahedi
2
,
Maryam Bagheri Barmas
3
,
Mahtab Shirazian
4
,
Emilia Pereira
5
1 - Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran
2 - Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wroclaw, Poland
3 - Department of Chemical engineering, Faculty of engineering, Islamic Azad University of Tabriz, Tabriz, Iran
4 - Department of Food Science and Technology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
5 - Veterinary Mycology Group, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Catalunya, Spain
کلید واژه: Antifungal, Biodegradable film, lipid oxidation, Preservation, Sensory attributed.,
چکیده مقاله :
The chemical quality of almonds, one of the major nuts of Iran, will be decreased during conservation due to oil oxidation and mold spoilage. The presentation work proposed to study the capability of roselle calyx extract (RCE) and halloysite nano clay (HNC) loaded in polylactic acid (PLA) to control oxidation reactions and fungi growth in almond kernels during storage at 25°C. The PLA biofilms with RCE and HNC/RCE were created using casting method. The total yeast and mold count, thiobarbituric acid (TBA), peroxide value (PV), and sensory properties of almonds were measured during 16 weeks of preservation. On the 16th week, PV was measured as 1.07 meqo2 kg-1 oil in almonds whereas the PV of almond kernels was evaluated as 0.78 meqo2 kg-1 oil packaged with PLA/RCE/HNC. At 16 weeks, the TBA value was measured as 0.056 mg MDA kg-1 packaged PLA films, whereas the TBA value was detected 0.036 MDA kg-1 in almonds packaged with RCE/HNC. The total yeast and mold count value of almond kernels packed with neat sample reached 4.12 log CFU g-1, and the lowest contamination was observed in almonds packed with RCE/HNC. At last preservation, by addition of RCE/HNC, the color score was decreased from 5 to 4.5. The mentioned index in the PLA specimens was 3. Our findings represent that PLA/RCE/HNC can be utilized to enhance the quality of almond kernels during storage time.
The chemical quality of almonds, one of the major nuts of Iran, will be decreased during conservation due to oil oxidation and mold spoilage. The presentation work proposed to study the capability of roselle calyx extract (RCE) and halloysite nano clay (HNC) loaded in polylactic acid (PLA) to control oxidation reactions and fungi growth in almond kernels during storage at 25°C. The PLA biofilms with RCE and HNC/RCE were created using casting method. The total yeast and mold count, thiobarbituric acid (TBA), peroxide value (PV), and sensory properties of almonds were measured during 16 weeks of preservation. On the 16th week, PV was measured as 1.07 meqo2 kg-1 oil in almonds whereas the PV of almond kernels was evaluated as 0.78 meqo2 kg-1 oil packaged with PLA/RCE/HNC. At 16 weeks, the TBA value was measured as 0.056 mg MDA kg-1 packaged PLA films, whereas the TBA value was detected 0.036 MDA kg-1 in almonds packaged with RCE/HNC. The total yeast and mold count value of almond kernels packed with neat sample reached 4.12 log CFU g-1, and the lowest contamination was observed in almonds packed with RCE/HNC. At last preservation, by addition of RCE/HNC, the color score was decreased from 5 to 4.5. The mentioned index in the PLA specimens was 3. Our findings represent that PLA/RCE/HNC can be utilized to enhance the quality of almond kernels during storage time.
Adiletta G, Magri A, Albanese D, Liguori L, Sodo M, Di Matteo M (2020) Overall quality and oxidative damage in packaged freshly shelled walnut kernels during cold storage. Journal of Food Measurement and Characterization.14, 3483-92.
Aghayan NS, Abbasi MS, Etemadi Razlighi A, Kokabian A, Fallah N, Morine G (2024). The Effect of Roselle Calyx Extract and Nano-ZnO Biofilm on Walnut's Chemical and Sensory Properties. Journal of Nuts. 15(1),19-30.
Andrade MA, Barbosa CH, Cerqueira MA, Azevedo AG, Barros C, Machado AV (2023) PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef. Food Packaging and Shelf Life. 36, 101041.
Ansari A, Gharaghani A (2019) A comparative study of genetic diversity, heritability and inter-relationships of tree and nut attributes between Prunus scoparia and P. elaeagnifolia using multivariate statistical analysis. International Journal of Horticultural Science and Technology. 6(1), 137-150.
Chavoshi N, Marvizadeh MM, Fallah N, Rezaei-Savadkouhi N, Mohammadi Nafchi A (2023) 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. Journal of Nuts.14(1), 19-31.
El-Sayed SM, El-Sayed HS, Ibrahim OA, Youssef AM (2020) Rational design of chitosan/guar gum/zinc oxide bionanocomposites based on Roselle calyx extract for Ras cheese coating. Carbohydrate Polymers. 239, 116234.
Etemadi Razlighi A, Doroudi A, Nabeghvatan N, Jadiri Ghalabi E, Smith A (2023) Study of the nutritional, antimicrobial and chemical properties of Hibiscus sabdariffa: Towards findings novel natural substance for active film. Journal of Chemical Health Risks. 14(3), 643-648.
Fallah N, Marvizadeh MM, Jahangiri R, Zeinalzadeh A, Nafchi AM (2023) High-Barrier and Light-protective Bionanocomposite Film Based on Rye Starch/nanorod-ZnO for Food Packaging Applications. Journal of Chemical Health Risks. 13(2), 299-304.
Fallah N, Nabeghvatan N., Sadeghi, T., Razlighi, A. E., Marvizadeh MM, Nafchi AM (2024) Antimicrobial and Hydrophilic Behavior of Soluble Soy Polysaccharide Starch/Cold Water Fish Gelatin Films Incorporated with Nano-Titanium Dioxide. Journal of Chemical Health Risks. 14(2), 291-298.
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(6), 618.
Gamlı ÖF, Hayoğlu İ (2007) The effect of the different packaging and storage conditions on the quality of pistachio nut paste. Journal of Food Engineering.78(2), 443-8.
Gaglio R, Tesoriere L, Maggio A, Viola E, Attanzio A, Frazzitta A (2023) Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin. International Journal of Food Microbiology. 395,110194.
Habashi, RT., Zomorodi S, Talai A, Jari, SK (2019) Evaluation of Shelf Life of Walnut Kernels Treated by Antioxidants and Different Packaging under Two Temperatures. Journal of Nuts. 10(2), 153-162.
Habibi A, Yazdani N, Koushesh Saba M, Chatrabnous N, Molassiotis A, Sarikhani S, Vahdati K (2023) Natural preservation and improving lipid oxidation inhibition of fresh walnut. Horticulture, Environment, and Biotechnology. 64, 133–142.
Helrich K. Official methods of analysis of the Association of Official Analytical Chemists (1990) Association of Official Analytical Chemists. 3, 100-102.
Imani A, Amani G, Shamili M, Mousavi A, Rezai H, Rasouli M, Martínez- García P (2021) Diversity and broad sense heritability of phenotypic characteristic in almond cultivars and genotypes. International Journal of Horticultural Science and Technology. 8(3), 281-289.
lmeida C, Correia PM (2014) Evaluation of preservation condition on nuts properteis. 9th Baltic Conference on Food Science and Technology “Food for Consumer Well-Being”. Riga, Lativa.
Javidi S, Mohammadi Nafchi A, Moghadam HH (2022) Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film. Journal of Food Measurement and Characterization. 1-11.
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(12), e13548.
Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M (2023) Vegetable oils oxidation: mechanisms, consequences and protective strategies. Food Reviews International. 39(7), 4180-97.
Mahdavi-Yekta M, Karimi-Dehkordi M, Hadian Z, Salehi A, Deylami S, Rezaei M, Mousavi Khaneghah A (2024) Silver nanoparticles and quinoa peptide enriched nanocomposite films for the detoxification of aflatoxins in pistachio. International Journal of Environmental Analytical Chemistry. 104, 5240-5253.
Marvizadeh MM, Mohammadi Nafchi AR, Jokar M (2016) Conference: Food Structure Design: Antalya, turkey.
Marvizadeh M, MOHAMMADI NA, Jokar M (2014). Preparation and characterization of novel bionanocomposite based on tapioca starch/gelatin/nanorod-rich ZnO: towards finding antimicrobial coating for nuts. 5(2), 39-47.
Marvizadeh MM, Mohammadi Nafchi A, Jokar M (2014) 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, Oladzadabbasabadi N, Nafchi AM, 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, Nafchi AM (2021) Fabrication of Cassava Starch/Mentha piperita Essential Oil Biodegradable Film with Enhanced Antibacterial Properties. Journal of Chemical Health Risks. 11(1), 23-29
Massantini R, Frangipane M (2022). Progress in Almond Quality and Sensory Assessment: An Overview. Agriculture .12(5) 710.
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(3), 239-245.
Nansu W, Chaiwut P, Sukunya R, Gareth R, Suphrom N, Mahasaranon S (2021) Developments of biodegradable polymer based on polylactic acid (PLA) with natural color extracts for packaging film applications. Journal of Metals, Materials and Minerals. 31, 127-133.
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. 13(4), 313-322.
Padehban L, Ansari S, Koshani R (2018) Effect of packaging method, temperature and storage period on physicochemical and sensory properties of wild almond kernel. Journal of Food Science and Technoly. 55, 3408-3416.
Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K (2021) Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. Journal of Food Processing and Preservation, e15513.
Pfalzgraf A, Frigg M, Steinhart H (1995) .alpha.-Tocopherol Contents and Lipid Oxidation in Pork Muscle and Adipose Tissue during Storage. Journal of Agricultural and Food Chemistry. 43, 1339-1342.
Quansah L, Mahunu GK, Tahir HE, Apaliya MT, Osei-Kwarteng M, Mariod AA (2021) Hibiscus sabdariffa extract: antimicrobial prospects in food pathogens and mycotoxins management. Roselle (Hibiscus sabdariffa). 215-230.
Rhim JW, Mohanty AK, Singh SP, Ng PK (2006) Effect of the processing methods on the performance of polylactide films: Thermocompression versus solvent casting. Journal of Applied Polymer Science. 101, 3736-3742.
Roncero JM, Álvarez-Ortí M, Pardo-Giménez A, Rabadán A, Pardo JE (2020) Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel. Foods. 9, 1646.
Roy S, Rhim JW (2020). Preparation of bioactive functional poly(lactic acid)/curcumin composite film for food packaging application. International Journal of Biological Macromolecules. 162, 1780-1789.
Sadeghi T, Doroudi A, Aghayan NS, Jodeiri Golabi E, Allen C (2023) Biodegradable Composite Film Based on Tapioca Starch/Bovine Gelatin with Roselle Calyx Extract and Zinc Oxide Nanorod. Journal of Chemical Health Risks. 14(3), 643-648.
Sadeghi T, Marvizadeh MM, Ebrahimi F, Mafi S, Foughani O, Mohammadi Nafchi A (2022) Assessment of Nutritional and Antioxidant Activity of Sport Drink Enriched with Spirulina platensis. Journal of Chemical Health Risks 13(3), 485-496.
Sheykholeslami N, Zavareh Tabatabaee SS, Sheykhi S, Razlighi AE, Fallah N, Elizabeth, M (2024) Fabrication Smart pH Bionanocomposite Film Based on Biocompatible Polymer and Roslle Calyx Extract/Nano-Zinc Oxide for Monitoring Rainbow Trout Fillets. Journal of Chemical Health Risks. 14(3), 635-642.
Tavakoli H, Rastegar H, Taherian M, Samadi M, Rostami H (2017) The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model. Italian Journal of Food Safty. 6(4), 6874.
Vahedi SH, Nafchi AM, Dara A (2022) Microstructural and Physicochemical Properties of Biodegradable Edible Films developed from Sago Starch: Effect of Plasticizer and Nano-SiO2. Advances in Applied Sciences, 7(3), 52-58.
Vatansever E, Arslan D, Nofar M (2019) Polylactide cellulose-based nanocomposites. International Journal of Biological Macromolecules. 137, 912-938.
Velásquez E, Patiño Vidal C, Rojas A, Guarda A, Galotto M J, Lopez de Dicastillo C (2021) Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques. Comprehensive Reviews in Food Science and Food Safety. 20, 3388-3403.
Vera P, Canellas E, Nerín C (2018) New Antioxidant Multilayer Packaging with Nanoselenium to Enhance the Shelf-Life of Market Food Products. Nanomaterials. 8, 837.
