بررسی تأثیر پوشش خوراکی فعال و بسته بندی تحت خلاء بر ویژگی‌های شیمیایی، میکروبی و حسی دانه‌های انار آماده مصرف

نوع مقاله: مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی دانشگاه ارومیه

2 دانشیار گروه علوم و صنایع غذایی دانشگاه ارومیه

3 استادیار گروه علوم و صنایع غذایی دانشگاه ارومیه

چکیده

هدف از این پژوهش، بررسی تأثیر پوشش خوراکی فعال برپایه کربوکسی متیل سلولز (CMC) حاوی عصاره پوست انار (در دو غلظت %5/2 و %5 وزنی CMC) و اسانس گل سرخ (در دو غلظت %125/0 و %25/0 وزنی CMC) و بسته بندی تحت خلاء (VP) و همچنین اثر ترکیبی آنها بر روی خواص شیمیایی، کیفیت میکروبی و ارزیابی حسی دانه‌های انار آماده مصرف در طول 15 روز نگهداری در دمای C°5 بود. نتایج نشان داد که افت وزن با افزایش زمان نگهداری افزایش می‌یابد. همچنین همه تیمارها قادر به کاهش میزان افت وزن بودند. نمونه پوشش داده شده با ترکیب عصاره پوست انار و اسانس گل سرخ، همزمان با VP کمترین افت وزن را در روز 15 نشان داد. مواد جامد محلول کل با استفاده از پوشش فعال و VP افزایش یافت. pH انار تحت تأثیر پوشش فعال و VP قرار نگرفت اما اسیدیته مخصوصاً با استفاده از بسته بندی فعال اندکی افزایش یافت. باکتری‌های مزوفیل هوازی قادر به رشد در محصول نبودند اما شمارش کپک و مخمر در طول زمان افزایش یافت. VP در کنترل رشد کپک و مخمر موثرتر از پوشش فعال بود. میزان پذیرش کلی محصول با استفاده از پوشش فعال و VP افزایش یافت اما تأثیر پوشش خوراکی روی خواص حسی بیشتر از VP بود. به طور کلی، نمونه پوشش داده شده با CMC حاوی %25/0 اسانس گل سرخ و بسته بندی شده تحت خلاء، بهترین خصوصیات شیمیایی، میکروبی و حسی را در طول نگهداری نشان داد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigation of the effect of active edible coating and vacuum packaging on chemical, microbial and sensorial properties of ready to eat pomegranate arils

چکیده [English]

In this research, the effect of active edible coating based on carbocymethyl cellulose (CMC) containing pomegranate peel extract (PPE) and rese essential oil (REO) and also vacuum packaging (VP) on chemical attributes and microbial quality of packaged pomegranate arils during 15 days storage at 5 °C have been studied. The weight loss was increased by increasing storage time. But all treatments was able to diminish this weight loss. The coated sample with both PPE and REO in combination with VP had the lowest weight loss at day 15. Also, total soluble solids was increased by using active coatings and VP. pH was not affected by active coatings and VP but acidity slightly increased especially by using active coatings. Total aerobic mesophilic bacteria were not able to growth in pomegranate arils but yeasts and molds counts were increased during time. VP was more effective than active coatings on total yeasts and molds counts. CMC-REO coated and vacuum packaged sample had the lowest microbial contamination after 15 days.

کلیدواژه‌ها [English]

  • Pomegranate arils
  • Vacuum packaging
  • Rose essential oil
  • pomegranate peel extract
  • Microbial count
Ahmed, S.A., Abood, N.H. & Al-Janabi, A.A. (2013).  Antimicrobial effect of pomegranate peel extract on some pathogenic microorganisms. Engineering & Technology Journal, 31, 316-624.

Arnon, H., Granit, R., Porat, R. & Poverenov, E. (2014). Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit. Postharvest Biology and Technology, 87, 21–26.

Ayhan, Z. & Es¸Turk, O. (2009). Overall Quality and Shelf Life of Minimally Processed and Modified Atmosphere Packaged “Ready-to-Eat” Pomegranate Arils. Journal of Food Science, 74, 399-405.

Basiri, S., Shekarforoush, S.H., Aminlari, M. & Akbari, S. (2015). The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. Food Science and Technology, 60, 1025–1033.

Caleb, O.J., Mahajan, P. V., Al-Said, A.J. & Opara, U. L. (2013). Modified atmosphere packaging technology of fresh and fresh-cut produce and the microbial consequences. Food Bioprocess Technology, (6), 303–329.

Caleb, O.J., Mahajan, P.V., Manley, M. & Opara, U.L. (2013). Evaluation of parameters affecting modified atmosphere packaging engineering design for pomegranate arils. International Journal of Food Science and Technology, 48, (11), 2315–2323.

Caleb, O.J., Opara, U.L. & Witthuhn, C.R. (2012). Modified atmosphere packaging of pomegranate fruit and arils. Food and Bioprocess Technology, 5, 15-30.

Denoya, G.I., Vaudagna, S.R. & Polenta, G. (2015). Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches. LWT-Food Science and Technology, 62, 801-806.

Dhall, R.K. (2012). Advances in edible coatings for fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition, 53, 435–450.

Dhumal, S.S., Karale, A.R., Jadhav, S.B. & Kad, V.P. (2014). Recent advances and the developments in the pomegranate processing and utilization: a review.Journal of Agriculture and Crop Science, 1, 01-17.

Ergun, M. & Ergun, N. (2009). Maintaining quality of minimally processed pomegranate arils by honey treatments. British Food Journal, 111, 396-406.

Ghanbarzadeh, B. & Almasi, H. (2011). Physical properties of edible emulsified based on carboxymethyl cellulose and oleic acid. International Journal of Biological Macromolecules, 48, 44-49.

Ghasemnezhad, M., Zareh, S., Rassab, M. & Sajedic, R.H. (2013). Effect of chitosan coating on maintenance of aril quality, microbial population and PPO activity of pomegranate (Punica granatum L. cv. Tarom) at cold storage temperature. Journal of the Science of Food and Agriculture, 93, 368–374.

Ghorbani, M., Sedaghat, N. & Milani, E (2014). Novel packaging for quality preservation and shelf life extension of ready to eat pomegranate arils. Packaging Science and Technologies, 5(20), 16-39 [In Farsi].

Gol, N.B., Patel, P.R. & Ramana Rao, T.V. (2013). Improvement of quality and shelf-life of strawberries with ediblecoatings enriched with chitosan. Postharvest Biology and Technology, 85, 185–195.

Hussain, P.R., Suradkar, P.P., Wani, A.M. & Dar, M.A. (2015). Retention of storage quality and post-refrigeration shelf-life extension of plum (Prunus domestica L.) cv. Santa Rosausing combination of carboxy methyl cellulose (CMC) coating and gamma irradiation. RadiationPhysicsandChemistry, 107, 136–148.

Ismail,T., Sestili, P.  & Akhtar, S. (2012). Pomegranate peel and fruit extracts: Areview of potential anti-inflammatory and anti-infective effects. Journal of Ethnopharmacology,143, 397–405.

Jafarizadeh Malmiri, H., Osman, A., Tan, C.P. & Abdul Rahman, R. (2011). Evaluation of effectiveness of three cellulose derivative-based edible coatings on changes of physico-chemical characteristics of ‘Berangan’ banana (Musa sapientum cv. Berangan) during storage at ambient conditions. International Food Research Journal, 18(4), 1381-1386.

Kapetanakou, A.E., Stragkas, I.G. & Skandamis, P.N. (2015). Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol. Food Research International, 69, 141–150.

Karami Moghadam, A., Emam Jome, Z. & Yassini Ardakani, S.A. (2014). Study Physical properties, mechanical, barrier, and antimicrobial films containing sodium caseinate pomegranate peel extract. Iranian Journal of Biosystems Engineering, 45(2), 121 -130.

Lopez-Rubira, V., Andres Allende, A. & Artes, F. (2005). Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C. Postharvest Biology and Technology, 37, 174–185.

Maghoumi, M., Gómez, P.A., Mostofi, Y., Zamani, Z., Artés-Hernández, F. & Artés, F. (2013). Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils. LWT - Food Science and Technology, 54, 389–396.

Maria, I., Gil, J.A., Martınez, A. & Francisco, A. (1996). Minimally Processed Pomegranate Seeds. LWT-Food Science and Technology, 29, 708–713.

Martínez-Romero, D., Castillo, S., Guillén, F., Díaz-Mula, H.M., Zapata, P.J., Valero, D. & Serrano, M. (2013). Aloe vera gel coating maintains quality and safety of ready-to-eat pomegranate arils. Postharvest Biology and Technology, 86, 107–112.

Nabigol, A. & Asghari, A. (2013). Antifungal activity of Aloe vera gel on quality of minimally processed pomegranate arils. International Journal of Agronomy and Plant Production, 4 (4), 833-838.

O’Grady, L., Sigge, G., Caleb, O. J. & Opara, U.L. (2014). Bioactive compounds and quality attributes of pomegranate arils (Punica granatum L.) processed after long-term storage.  Food Packaging and Shelf Life, 2, 30 – 37.

OZ, A.T. & Ulukanl, Z. (2012). Application of edible of strach-based coating including glycerol plus oleum nigella on arils from long-stored whole pomegranate fruits. Journal of Food Processing and Preservation, 36, 81–95.

Palma, A., Continella, A., Malfa, S., Gentile, A. and D’Aquino, S., (2015). Overall quality of ready-to-eat pomegranate arils processed from cold stored fruit. Postharvest Biology and Technology, 109, 1–9.

Rivera Calo, J., Crandall, Ph.G., O’Bryan, C.A. & Ricke, S.C. (2015). Essential oils as antimicrobials in food systems. Food Control, 54, 111-119.

Shahi, T. & Mirzayi, H. (2013). Using of modified atmosphere for packaging and preservation of pomegranate arils. Packaging Science and Technologies, 4(16), 24-36 [In Farsi].

Sreekumar, S., Sithul, H., Muraleedharan, P., Mohammed Azeez, J. & Sreeharshan, S. (2014). Pomegranate fruit as a rich source of biologically active compounds. BioMed Research International, 67, 1-12.

Suárez-Jacobo, A., Gervilla, R., Guamis, B., Roig-Sagués, A.X. & Saldo, J. (2010). Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life. International Journal of Food Microbiology, 136, 261–267.

Ulusoy, S., Boşgelmez-Tinaz, G. & Seçilmiş-Canbay, H. (2009). Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute. Current Microbiology, 59 (5), 554–558.

Yaman, O. & Bayoindirli, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT – Food Science and Technology, 35, 146-150.

Zahran, A.H., Hassanein, R.A. & AbdelWahab, A.T. (2015). Effect of chitosan on biochemical composition and antioxidant activity of minimally processed ‘Wonderful’ pomegranate arils during cold storage. Journal of Applied Botany and Food Quality, 88, 241 – 248.

Zhou, R., Mo, Y., Li, Y., Zhao, Y., Zhang, G. & Hu, Y. (2008). Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage. Postharvest Biology and Technology, 49, 171–179.