Volume 18, Issue 115 (2021)                   FSCT 2021, 18(115): 23-35 | Back to browse issues page

‎ 10.52547/fsct.18.115.3

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Zomorodi S, Dilmaghanian F, Shavakhi F. Application of essential oils of dill (Anethum graveolens L.) for improvement of quality and shelf-life of natural raisins. FSCT 2021; 18 (115) :23-35
URL: http://fsct.modares.ac.ir/article-7-43810-en.html
Application of essential oils of dill (Anethum graveolens L.) for improvement of quality and shelf-life of natural raisins
Shahin Zomorodi 1, Fulya Dilmaghanian2 , Forough Shavakhi3
1- 1Associate Professor, Department of Engineering Research, West Azarbaijan Agricultural and Natural Resources Research Center, AREEO, Urmia, Iran , shahinzomorodi@gmail.com
2- Department of Food Science and Technology, Shabestar Branch, Islamic Azad University, Shabestar, Iran
3- Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
Abstract:   (2068 Views)
In this study, the effect of essential oils of dill in 4 levels of 0, 250, 500 and 750 µl/L in some physicochemical properties (moisture, acidity and pH), color index (a*, b* and L*), microbial (total count, Coliform, E Coli, mold and yeast) and sensory properties including color, flavor and texture of sun dried raisins during storage time was investigated. The results of statistical analysis of the data showed that during storage, the moisture and  indexes of b* (blue to yellow) and a* (green to red) and L* (brightness and darkness) of samples decreased significantly, but these properties with increasing amounts of essential oil of dill in the solution increased (p<0.01). Also during storage, with increasing the amount of dill essential oil, the acidity decreased and the pH increased (p<0.01). The results of microbial experiments showed that during storage, with increasing the amount of essential oil, the total count and coliforms decreased, which was significant in treatments containing 500 and 750 µl/L. The number of molds and yeasts also increased during the storage times and decreased with the amount of dill essential oil (p<0.05). According to the results of sensory evaluation, with increasing the amount of dill essential oil up 500 µl/L, the score of flavor and texture increased, but with further increase of the amount of essential oil caused decreased the flavor score compared to the control sample (P <0.05). Based on the results obtained of this study, the use of 500 µl/L of dill essential oil for storage of sun dried raisins, is recommended.
Keywords: Dill essential oil, quality properties and microbial properties, sun dried raisin
Full-Text [PDF 457 kb]   (1343 Downloads)    
Article Type: Original Research | Subject: Nuts, Nuts & Brains, Dried Fruits
Received: 2020/06/19 | Accepted: 2021/04/3 | Published: 2021/09/6
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