Volume 17, Issue 102 (2020)                   FSCT 2020, 17(102): 53-67 | Back to browse issues page


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Asadi S Z, Beigmohammadi Z, Mirmajidi Hashtjin A. The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit. FSCT 2020; 17 (102) :53-67
URL: http://fsct.modares.ac.ir/article-7-41309-en.html
1- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
2- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran. , zahrabeigmohammadi@yahoo.com
3- Assistant Professor of Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
Abstract:   (2121 Views)
In recent years there has been extensive research into the use of edible coatings in food packaging. Today, the use of edible coatings has increased due to consumers' desire to purchase products that maintain their freshness. In this research, edible coating based on different percentages of Spirulina platensis (0.5-1.5%) with constant percentages of gelatin powder (2%), chitosan powder (1%), and glycerol as lubricants was used. Physicochemical properties such as moisture content, pH, Acidity, color, total phenol, nutritional properties such as protein content, iron content and ascorbic acid content, sensory evaluation and microbial characteristics of control and other treatments were evaluated at days 0, 7 and 14 after production. The results of chemical tests showed the moisture content, acidity, phenol level were increased with increasing of Spriulina platencis in different treatments. The results of colorimetric analysis also showed that by increasing the percentage of spirulina the transparency of treatments decreased. The results of nutritional evaluation showed that there was a significant difference in protein, iron and ascorbic acid levels with increasing of Spirulina platensis (p <0.05). Increasing the amount of spirulina platensis was effective on the microbial growth as well as the taste and color of the treatments, which was diagnosed by sensory evaluation.

 
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/03/9 | Accepted: 2020/05/2 | Published: 2020/07/31

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