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
Taghinejad, E.,  Khoshtaghaza, M. H.,  Faghih Nasiri, M., Movahed Nejad, M. H., (2012). A Comparison of Chitosan-Clay and Fungicide-Wax Coatings on some Quality Properties of Thomson Navel Orange during Storage, Iranian Journal of Biosystem Engineering, 43(1), 37-45
Jafari, S.,  Hojjati, M., Noshad, M. (2018). Effect of trehalose coating included Artemisia sieberi essential oil on some quantitative and qualitative postharvest characteristics of cherry tomato, Innovative Food Technologies, 5(2), 287-300
 
 
Arnon, H., Zaitsev, Y., Porat, R., & Poverenov, E. (2014). Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit. Postharvest Biology and Technology87, 21-26.
Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., & Adzahan, N. M. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology88, 1-7.
Chien, P. J., Sheu, F., & Yang, F. H. (2007). Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of food engineering78(1), 225-229.
Cortés, C., Esteve, M. J., & Frígola, A. (2008). Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food control19(2), 151-158.
El-Zeftawi, B. M. (1976). Cool storage to improve the quality of Valencia oranges. Journal of Horticultural Science51(3), 411-418.
FAO. 2010. Citrus fruit – fresh and processed, annual statistics, 2009. Commodities and Trade Division, FAO of the UN, Rome.
Fidelibus, M. W., Teixeira, A. A., & Davies, F. S. (2002). Mechanical properties of orange peel and fruit treated pre–harvest with gibberellic acid. Transactions of the ASAE45(4), 1057.
Gardner, P. T., White, T. A., McPhail, D. B., & Duthie, G. G. (2000). The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food chemistry68(4), 471-474.
Ghanbarzade, B., Almasi, H., and Zahedi, Y. (2009). Biodegradable Edible biopoly-mers In Food and Drug Packaging. Tehran polytechnic University Press, 514p.
Ghasemnezhad, M, Shiri, M.A, (2010). Effect of chitosan coatings on some quality indices of apricot (Prunus armeniaca L.) during cold storage. Caspian Journal of Environmental Sciences, 8(1), pp.25-33.
Guerreiro, A. C., Gago, C. M., Faleiro, M. L., Miguel, M. G., & Antunes, M. D. (2016). Edible coatings enriched with essential oils for extending the shelf‐life of ‘Bravo de Esmolfe’fresh‐cut apples. International journal of food science & technology51(1), 87-95.
Haugaard, V., Weber, C., Danielsen, B., & Bertelsen, G. (2002). Quality changes in orange juice packed in materials based on polylactate. European Food Research and Technology214(5), 423-428.
Klimczak, I., Małecka, M., Szlachta, M., & Gliszczyńska-Świgło, A. (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis20(3-4), 313-322.
Kowalczyk, D., & Biendl, M. (2016). Physicochemical and antioxidant properties of biopolymer/candelilla wax emulsion films containing hop extract–A comparative study. Food hydrocolloids60, 384-392.
Martín-Diana, A. B., Rico, D., Barat, J. M., & Barry-Ryan, C. (2009). Orange juices enriched with chitosan: Optimisation for extending the shelf-life. Innovative food science & emerging technologies10(4), 590-600.
Macheix, J.J., Fleuriet, A. and Billot, J. (1990). Fruit phenolics. Florida: CRC Press, Inc
Navarro-Tarazaga, M. L., Massa, A., & Pérez-Gago, M. B. (2011). Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno). LWT-Food Science and Technology44(10), 2328-2334.
Qadri, O. S., Yousuf, B., & Srivastava, A. K. (2015). Fresh-cut fruits and vegetables: Critical factors influencing microbiology and novel approaches to prevent microbial risks—A review. Cogent Food & Agriculture1(1), 1121606.
Radi, M., Firouzi, E., Akhavan, H., & Amiri, S. (2017). Effect of gelatin-based edible coatings incorporated with Aloe vera and black and green tea extracts on the shelf life of fresh-cut oranges. Journal of Food Quality2017.
Rojas-Graü, M. A., Raybaudi-Massilia, R. M., Soliva-Fortuny, R. C., Avena-Bustillos, R. J., McHugh, T. H., & Martín-Belloso, O. (2007). Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest biology and Technology45(2), 254-264.
Rojas-Graü, M. A., Tapia, M. S., & Martín-Belloso, O. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT-Food Science and Technology41(1), 139-147.
Rojas-Graü, M. A., Soliva-Fortuny, R., & Martín-Belloso, O. (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends in food science & technology20(10), 438-447.
Olivas, G. I., & Barbosa-Cánovas, G. V. (2005). Edible coatings for fresh-cut fruits. Critical reviews in food science and nutrition45(7-8), 657-670.
Oms-Oliu, G., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon. LWT-Food science and technology41(10), 1862-1870.
Oms-Oliu, G., Rojas-Graü, M. A., Gonzalez, L. A., Varela, P., Soliva-Fortuny, R., Hernando, M. I. H., ... & Martin-Belloso, O. (2010). Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biology and Technology57(3), 139-148.
Perez-Gago, M. B., Serra, M., & Del Rio, M. A. (2006). Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings. Postharvest Biology and Technology39(1), 84-92.
Serrano-Cruz, M. R., Villanueva-Carvajal, A., Rosales, E. J. M., Dávila, J. F. R., & Dominguez-Lopez, A. (2013). Controlled release and antioxidant activity of Roselle (Hibiscus sabdariffa L.) extract encapsulated in mixtures of carboxymethyl cellulose, whey protein, and pectin. LWT-Food Science and Technology50(2), 554-561.
Supraditareporn, W., & Pinthong, R. (2007). Physical, chemical and microbiological changes during storage of orange juices cv. Sai Nam Paung and cv. Khieo Waan in northern Thailand. International Journal of Agriculture and Biology (Pakistan).
Tapia, M. S., Rojas‐Graü, M. A., Rodríguez, F. J., Ramírez, J., Carmona, A., & Martin‐Belloso, O. (2007). Alginate‐and gellan‐based edible films for probiotic coatings on fresh‐cut fruits. Journal of food science72(4), E190-E196.
Yossef, M. A. 2014. Comparison of Different Edible Coatings Materials for Improvement of Quality and Shelf Life of Perishable Fruits. Middle East Journal of Applied Sciences 2: 416-424.