بهینه‌سازی فرمولاسیون پوشش‌های فعال پلی‌ساکاریدی برای افزایش ماندگاری سیب کامل رددلیشز از طریق روش سطح پاسخ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، مهندسی علوم و صنایع غذایی، دانشگاه تبریز

2 دانشیار گروه علوم و صنایع غذایی دانشکدۀ کشاورزی دانشگاه تبریز

3 استادیار گروه علوم و صنایع غذایی دانشکدۀ کشاورزی دانشگاه تبریز

4 مربی گروه علوم و صنایع غذایی دانشکدۀ کشاورزی دانشگاه تبریز

چکیده

در این تحقیق بهینه‏سازی فرمولاسیون پوشش برای سیب رددلشیز از طریق روش سطح پاسخ با طرح مرکب مرکزی با چهار متغیر (کربوکسی‏متیل‏سلولزـ‌پکتین، اسیداسکوربیک‌ـ‌اسیدسیتریک، سوربات پتاسیم، و هیدروکسی‌آنیزول بوتیله) مطالعه شد. بر پایۀ کمترین مقدار افت وزن بهترین پوشش تعیین و سپس تأثیر پوشش بهینه روی ویژگی‏های کیفی سیب ارزیابی شد. نتایج نشان داد که نمونه‏های کنترل، 5درصد وزن اولیه و نمونه‏های پوشش‌داده‌شده توسط پوشش بهینه، 23/1درصد وزن اولیه خود را از دست دادند. نتایج آزمون نفوذ و اسیدیته نشان داد که سیب‏های پوشش‏دار سفتی و اسیدیتۀ بالاتری در مقایسه با نمونه‌های بدون پوشش بعد از 40 روز نگهداری در دمای C˚6-5 داشتند، ولی از نظر مواد جامد محلول، تفاوت معنی‌داری بین دو نمونه وجود نداشت. همچنین پوشش‏دهی به کاهش تعداد کپک و مخمر در سیب‏های پوشش‏دار (log cfu/ml6/1) به نسبت نمونه‏های بدون پوشش (log cfu/ml7/2) منجر شد. بنابراین پوشش فرموله‌شده می‌تواند برای افزایش مؤثر ماندگاری سیب رددلشیز استفاده شود. 

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Optimization of polysaccharide based active coatings for prolonging the shelf life of Red delouses apple by response surface methodology

نویسندگان [English]

  • Aida Taghizadeh 1
  • Babak Ghanbarzadeh 2
  • Mahmud Sowti 3
  • Shiva ghiyasifar 4
1 M. Sc. of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2 Associated Professor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
3 Assistant Professor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
4 M.S of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
چکیده [English]

In the present study, optimization of active-blend coating formulation was investigated by response surface methodology (RSM). For this purpose, central composite design with four variables (concentration of carboxymethyl cellulose-pectin, ascorbic acid-citric acid, potassium sorbate and Butylated hydroxyanisole ) were used. Weight loss is selected as responses of model. On the base of minimum weight loss, optimum coating solution was determined. Effects of coating solutions on quality attributes of apples were studied. The coated apples lost their 1.23% weight, while uncoated ones lost of 5% their weight (P < 0.05). The results of firmness test showed that coating of apple caused to maintain of initial texture. The acidity values of coated apples were significantly higher than uncoated samples after 40 days at 5-6 °c. There is no significant difference in Brix among coated and uncoated apples. The using of coatings resulted to reduce yeast and mold count in coated apple (1.6 log CFU/ml) compared to uncoated sample (2.7 log CFU/ml).  Sensory evaluation was also satisfactory

کلیدواژه‌ها [English]

  • Apple
  • Active Coating
  • CMC
  • Pectin
  • RSM
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