Volume 18, Issue 113 (2021)
FSCT 2021, 18(113): 41-57 |
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Eftekhari L, Abbasi H, Jahadi M. Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean. FSCT 2021; 18 (113) :41-57
URL: http://fsct.modares.ac.ir/article-7-36163-en.html
URL: http://fsct.modares.ac.ir/article-7-36163-en.html
1- 1. Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2- 1. Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran. , abbasihajar@yahoo.com
3- Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2- 1. Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran. , abbasihajar@yahoo.com
3- Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
Abstract: (1465 Views)
Germinated mung is a rich product in proteins, vitamins, minerals, essential fatty acids, sugar, amino acids, flavonoids, sterols and organic acids. Duo to high nutritional value and limited shelf life, studying on effective solutions for increasing its shelf life is important. In the present research, effect of nonoemulsion coating of Thyme Essential oil (0-125 ppm) in tragacanth gum (0-0.2 percent) with UV-c irradiation (0-40 seconds) on physicochemical characteristics of germinated mung bean was studied. According to the statistical pattern of response surface-central composite design, we defined 20 treatments and 6 repetitions in the central point. The physicochemical characteristics of the treated samples including weight loss, PH, total phenolic, antioxidant capacity, ascorbic acid and firmness of samples were assessed after 12 days in 4 °C. The results showed an increase in total phenolic with increasing the concentration of Thyme (Zataria Multiflora ) Essential oil. Also, increasing tragacanth gum concentration increased total phenolic, and decreased ascorbic acid level and firmness. High UV-c irradiation time decreased total phenolic, antioxidant capacity, ascorbic acid levels and firmness of samples. We optimized the formulation in order to keep the highest levels of total phenolic, antioxidant capacity, ascorbic acid and firmness based on the prepared models. Optimal levels of variables were considered 104.17 ppm of the Thyme Essential oil, 0.03 percent of the tragacanth gum and 6.67 seconds of UV-c irradiation. Comparison of quality characteristics of control and optimum samples showed that the optimum sample had more phenolic compounds, antioxidant capacity and ascorbic acid than control. Furthermore, weight loss and PH of the optimum sample was lower in comparison than control.
Keywords: Germinated mung bean, Thyme (Zataria Multiflora ) Essential oil, Tragacanth gum, UV-c irradiation, Nano emulsion
Article Type: Original Research |
Subject:
Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2019/09/3 | Accepted: 2021/01/11 | Published: 2021/07/1
Received: 2019/09/3 | Accepted: 2021/01/11 | Published: 2021/07/1
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