کاربرد پوشش خوراکی کامپوزیتی کربوکسی‌متیل‌سلولز/پکتین حاوی عصاره رازک بر ماندگاری برش‌های تازه پرتقال در شرایط سرد

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه علوم وصنایع غذایی، موسسه آموزش عالی صبا، ارومیه، ایران

2 گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه ارومیه، ارومیه، ایران

3 دکتری تخصصی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

4 دانشجوی دکتری تخصصی، گروه علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران

چکیده

در این پژوهش برش­های تازه پرتقال در پوشش‌هایی خوراکی کامپوزیتی شامل پکتین (در مقدار ثابت، یک درصد)، کربوکسی ­متیل­ سلولز (صفر، 1 و 2 درصد) و عصاره رازک (صفر، 5/0 و 1 درصد) غوطه‌ور شده و برای مدت 4، 9 و 14 روز در یخچال نگهداری شدند. سپس ویژگی­های نمونه­ها با آزمون‌های کیفی شامل pH، اسیدیته، آنتی‌اکسیدان، فنل کل، رنگ، ویتامین C و پذیرش کلی بررسی گردید. در ادامه شرایط بهینه بر اساس نتایج آزمایشات تعیین شده و دو نمونه‌ برای آزمون­های تاییدی انتخاب گردید. نمونه‌ بهینه (شامل پوشش پکتین 1 درصد، کربوکسی ‌متیل‌ سلولز (CMC) 88/1 درصد و عصاره رازک 1 درصد) و شاهد (بدون پوشش  خوراکی) به مدت 10 روز در یخچال نگهداری شدند و علاوه بر آزمایشات فوق دو آزمون بررسی بافت (نفوذ) و طیف سنجی تبدیل فوریه مادون قرمز (FT­IR) بر روی آن ها انجام گرفت. بررسی نتایج آزمایشات نشان داد که CMC و عصاه رازک از اکسیداسیون ویتامین C جلوگیری کرده بودند. پوشش‌ خوراکی کامپوزیتی، به خصوص درصد بالای CMC توانست مقدار ویتامین C را در برش­های تازه پرتقال به خوبی حفظ کنند. همچنین بین نتایج آزمایشات نمونه‌ شاهد و بهینه اختلاف معنی داری وجود داشت که نشان دهنده تاثیر مثبت پوشش خوراکی مورد استفاده در نگهداری برش­های تازه پرتقال بود.

کلیدواژه‌ها


عنوان مقاله [English]

Application of the Edible Coating of Carboxy Methyl Cellulose/Pectin Composite Containing Humulus lupulus Extract on the Shelf Life of Fresh Cute Oranges at Cold Conditions

نویسندگان [English]

  • Masoud Norouzi Zadeh 1
  • sajad pirsa 2
  • Saber Amiri 3
  • Laya Rezazad Bari 4
1 MSc, Department of Food Science and Technology, Saba Institute of Higher Education, Urmia, Iran
2 Department of Food Science and Technology Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran
3 PhD, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
4 PhD student, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resource, University of Mohaghegh Ardabili, Ardabil, Iran
چکیده [English]

In this study, the fresh slices of orange were immersed in composite edible coatings including pectin (constant value, 1%), carboxymethyl cellulose (0, 1, 2%) and Humulus lupulus extract (0, 0.5 and 1%) and were kept in the refrigerator for 4, 9 and 14 days. Then, the characteristics of the samples were evaluated by qualitative tests including pH, acidity, antioxidant activity, total phenol, color properties (ΔE), vitamin C and total acceptance. In the following, the optimum conditions were determined based on the results of the tests and two samples were selected for validation tests. The optimum samples (including 1% pectin coating, 1.88% carboxymethyl cellulose (CMC) and 1% Humulus lupulus extract) and control (without edible coating) were kept in the refrigerator for 10 days and in addition to the above tests, two tests of texture analysis (penetration test) and Fourier-transform infrared spectroscopy (FT-IR analysis) were performed on them. The examination of the results showed that CMC and Humulus lupulusextracts prevented the oxidation of vitamin C. Composite edible coatings, especially in the high percentage of CMC, were able to maintain good vitamin C content in the fresh slices of orange. There was also a significant difference between the results of the control and optimum sample tests, indicating the positive effect of the edible coating used on the fresh slices of orange.

کلیدواژه‌ها [English]

  • edible coatings
  • Bioactive
  • Shelf life
  • Fresh cute oranges
  • Optimization
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