تأثیر پوشش نانومرکب بر پایه کربوکسی‌متیل‌سلولز بر کیفیت داخلی و ریخت‌شناسی پوسته تخم‌مرغ طی دوره نگهداری در شرایط محیط
محورهای موضوعی : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی
علی اکبر شریفی
1
(کارشناس ارشد، گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران)
داریوش خادمی شورمستی
2
(استادیار، گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران)
کلید واژه: مونت‌موریلونیت, پوشش نانومرکب, کربوکسی‌متیل‌سلولز, زیست‌پلیمر, تخم‌مرغ,
چکیده مقاله :
به‌منظور بررسی تأثیر پوشش‌های خوراکی نانومرکب زیست‌تخریب‌پذیر بر پایه کربوکسی‌متیل‌سلولز بر کیفیت داخلی و ریخت‌شناسی سطح پوسته تخم‌مرغ خوراکی آزمایشی با 120 عدد تخم‌مرغ در قالب طرح کاملاً تصادفی با 4 تیمار و 3 تکرار اجرا شد. تیمارها شامل تخم‌مرغ‌های فاقد پوشش (شاهد)، تخم‌مرغ-های حاوی پوشش کربوکسی‌متیل‌سلولز، تخم‌مرغ‌های دارای پوشش کربوکسی‌متیل‌سلولز- اسید الئیک و تخم‌مرغ‌های دارای پوشش نانومرکب کربوکسی-متیل‌سلولز- اسید اولئیک- نانورس بودند. پوشش‌دهی به‌روش غوطه‌وری انجام شد و تخم‌مرغ‌ها به‌مدت 5 هفته در دمای محیط (1±25 درجه سانتی‌گراد) نگهداری شدند. فراسنجه‌های کیفیت داخلی در پایان هفته‌های 1، 3 و 5 و ریخت‌شناسی سطح پوسته در آغاز و پایان دوره آزمایشی ارزیابی شدند. نتایج نشان داد؛ تخم‌مرغ‌های حاوی پوشش نانومرکب در پایان دوره نگهداری دارای کمترین درصد افت وزنی و کمترین مقدار عددی اندیس اسید تیوباربیتوریک (05/0P<) و بیشترین مقدار عددی pH سفیده، بیشترین مقادیر عددی اندیس زرده و واحد هاو (05/0P<) بودند. ضمن اینکه سطح پوسته تخم‌مرغ‌های حاوی پوشش نانومرکب از یکپارچگی و پیوستگی بیشتر و خلل و فرج و شکستگی کمتری نسبت به گروه شاهد بود. لذا می‌توان از پوشش نانومرکب کربوکسی‌متیل‌سلولز- اسید اولئیک- نانورس به‌عنوان یک بسته‌بندی زیست‌سازگار جهت انبارمانی تخم‌مرغ در دمای محیط به‌مدت 5 هفته بدون تأثیر نامطلوب در کیفیت داخلی و پوسته استفاده کرد.
In order to investigate the effect of biodegradable nanocomposite edible coatings carboxymethylcellulose-based on the internal quality and morphology of the table eggshell surface an experimental with 120 eggs in a completely randomized design with 4 treatments and 3 replicates were performed. Treatments included uncoated eggs (control), eggs containing carboxymethylcellulose coating, eggs containing carboxymethylcellulose-oleic acid coating and eggs containing carboxymethylcellulose-oleic acid-nanoclay nanocomposite coating. Coating was done by immersion method and the eggs were stored at ambient temperature (25±1oc) for 5 weeks. Internal quality parameters were evaluated at the end of weeks 1, 3 and 5 and eggshell surface morphology at the beginning and end of the experimental period. The results showed that eggs containing nanocomposite coating at the end of storage period have the lowest percentage of weight loss and the lowest numerical value of thiobarbituric acid index (P <0.05) and the highest numerical value of albumen pH, the highest numerical values of yolk index and haugh units (P <0.05). In addition, the surface of the eggshell containing nanocomposite coating was more integrated and less porous and fractured than the control group. Therefore, the nanocomposite coating of carboxymethylcellulose-oleic acid-nanoclay can be used as a biocompatible packaging for storage eggs at ambient temperature for 5 weeks without adversely affecting the internal quality and eggshell.
1- Rehault-Godbert S, Guyot N, Nys Y. The Golden egg: nutritional value, bioactivities, and emerging benefits for human health. Nutrients. 2019;11:684.
DOI: 10.3390/nu11030684.
2- Miranda JM, Anton X, Redondo-Valb-uena C, Roca-Saavedra P, Rodriguez JA, Lamas A, Cepeda A. Egg and egg-derived foods: effects on human health and use as functional foods. Nutrients. 2015;7:706-729. DOI: 10.3390/nu7010706.
3- Dada TO, Raji AO, Akinoso R, Aruna TE. Comparative evaluation of some prop-erties of chicken and Japanese quail eggs subjected to different storage methods. Poultry Science Journal. 2018;6(2):155-164. DOI: 10.22069/psj.2018.14403.1308.
4- Shittu TA, Ogunjinmi O. Effect of low cost shell coatings and storage conditions on the raw and cooked qualities of shell egg. CyTA-Journal of Food. 2011;9(1):1-7. DOI: 10.1080/19476330903450423.
5- Xu D, Wang J, Ren D, Wu X. Effects of chitosan coating structure and changes dur-ing storage on their egg preservation perfor-mance. Coatings. 2018;8:317.
DOI: 10.3390/coatings8090317.
6- Koseman A, Akdemir F, Seker I. Effects of chitosan coating and different storage periods of broiler breeder eggs on growth performance and carcass characteristics. Brazilian Journal of Animal Science. 2020; 49: e20190282.
DOI.org/10.37496/rbz4920190282.
7- Oliveira GS, dos Santos VM, Rodrigues JC, Santana AP. Conservation of the inte-rnal quality of eggs using a biodegradable coating. Poultry Science. 2020; 99:7207-7213.
DOI:10.1016/j.psj.2020.09.057.
8- Roudashtian R, Shabani Sh, Asadi GH. Effect of active coating with carboxymethyl cellulose and tragacanth containing cloves extract on some quality and shelf life of eggs during storage. Food Technology and Nutrition. 2021; 18(2): 121-132. [In Per-sian]
9- Mohammadi Sh, Ghanbarzadeh B, Soti M, Ghiasifar Sh, Jalali SH. Application of carboxymethyl cellulose-based edible acti-ve coatings containing oleic acid and antimicrobial compounds to improve the quality and increase egg shelf life. Iranian Journal of Food Science and Technology. 2012; 8(2): 235-244. [In Persian]
10- Nasehi B, Barzegar H, Nori M, Jeldani Sh. Evaluation of the effect of carboxym-ethyl cellulose coating containing nanoclay and peppermint essential oil on egg storage properties. Iranian Journal of Biosystem Engineering. 2017; 48(2): 229-239. [In Persian]
11- Ghanbarzadeh B, Almasi H. Investig-ating of physical properties of carboxym-ethyl cellulose-oleic acid composite biode-gradable edible films. Iranian Journal of Food Science and Technology. 2009; 6(2): 35-42 [In Persian].
12- Gontard N, Duchez, C, Cuq, J, Guilbert, S. Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties. International Journal of Food Science and Technology. 1994;29:39-50.
13- Alboofetileh M, Rezaei M, Hosseini H, Abdollahi M. Antimicrobial activity of alg-inate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens. Food Control. 2014; 36:1-7. DOI:10.1016/j.foodcont.2013.07.037.
14- Mardani Kiasari M, Khademi Shurmasti D. Effect of lemon grass (Cymbopogon citratus) extract and nanoclay in nanoco-mposite coating on the physicochemical and microbial properties of chicken fillets during refrigerated storage. Iranian Journal of Food Science and Technology. 2020; 106(17): 13-21. [In Persian]
15- Hashemi J, Neves M, Nakajima M. Effects of chitosan/nanoclay bentonite on the mechanical properties, water permea-bility and microstructure of nanocomposite film. Journal of Food Processing and Pre-servation. 2018; 10(1): 33-46.
DOI: 10.22069/EJFPP.2018.7517.1175. [In Persian]
16- Lesani S, Rostam zad H, zakipour E, Salimi A. Strengthening the physical and mechanical properties of biodegradable film of carrageenans using nanoclay. Jou-rnal of Innovation in Food Science and Technology. 2020; 12(3): 137-149. [In Per-sian]
17- Suppakul P, Jutakorn K, Bangchokedee Y. Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs. Journal of Food Engineering. 2010;98(2): 207-213.
18- Haugh RR. A new method for determ-ining the quality of an egg. US Egg Poultry. 1937;39:27-49.
19- Funk EM. Egg science and technology. In: Egg Science and Technology. W.J. Stad-elman and O.J. Cotterill, eds. AVI Publi-shing Company, Inc., Westport, CT. 1973.
20- Draper HH, Hadeley M. Malondialde-hyde determination as index of lipid pero-xidation. Methods Enzym. 1990;186:421-431.
21- Koga O, Fujihara N, Yoshimura Y. Scanning electron micrograph of surface structures of soft-shelled eggs laid by regul-arly laying hens. Poultry Science. 1982; 61:403-406.
22- Eddin AS, Tahergorabi R. Efficacy of sweet potato starch based coating to imp-rove quality and safety of hen eggs during storage. Food and Nutritional Sciences Pro-gram. 2019;25(5):25-42.
23- Park YS, Yoo IJ, Jeon KH, Kim HK, Chang EJ, Oh, HI. Effects of various eggs-hell treatments on the egg quality during storage. Asian-Australasian Journal of Ani-mal Science. 2003;16(8):1224-1229.
24- Ghanbarzadeh B, Almasi H, Entezami AK. Study of morphology and inhibitory properties against moisture of biodegrade-able bionanocomposite film of CMC nano-clay starch. Journal of Innovation in Food Science and Technology. 2012;5(4):83-92.
25- Mohammadi S, Ghanbarzadeh B, Soti M, Ghiyasifar S, Jalai S. Application of carboxymethyl cellulose based coatings containing oleic acid and antimicrobial compounds for improving quality and extending shelf-life of egg. Iranian Food Science and Technology Research Journal. 2012;8(2), 235-244. [In Persian]
26- Didar Z. Effects of coatings with pectin and cinnamomum verum hydrosol included pectin on physical characteristics and shelf life of chicken eggs stored at 30°C. Nutri-tion and Food Science Research. 2019; 6 (4): 39-45.
27- Ehsan M, Khademi Shurmasti D. Effect of washing and active nanocomposite coa-ting of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature. Iranian Journal of Food Science and Technology. 2021; 118 (18):107-118.
DOI: 10.52547/fsct.18.09.09. [In Persian]
28- Caner C, Yuceer M. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science. 2015; 94: 1665-1677.
29- Liang K, Zu H, Wang X. Effect of storage on n-3 PUFA-enriched eggs. CyTA -Journal of Food. 2020; 18(1): 102-107. DOI: 10.1080/19476337.2020.1713896.
30- Bonilla J, Atares L, Vargas M, Chiralt A. Edible films and coatings to prevent the detrimental effect of oxygen on food qua-lity: possibilities and limitations. Journal of Food Engineering. 2012; 110(2): 208- 213. DOI: 10.1016/j.jfoodeng.2011.05.034.
_||_