Volume 22, Issue 162 (2025)
FSCT 2025, 22(162): 104-121 |
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eslami S, partovi R, shokri H, Zare M, AZIZIAN D. Investigating the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios. FSCT 2025; 22 (162) :104-121
URL: http://fsct.modares.ac.ir/article-7-73953-en.html
URL: http://fsct.modares.ac.ir/article-7-73953-en.html
1- amol university
2- AMOL UNIVERSITY ,r.partovi@ausmt.ac.ir
3- AMOL UNIVERSITY
2- AMOL UNIVERSITY ,
3- AMOL UNIVERSITY
Abstract: (102 Views)
This study was done to investigate the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios during 28 days of storage in the refrigerator (4±1 Cº and 90-95% relative humidity). Samples were designed in five groups include control (C), coated with chitosan (Ch), coated with gum Arabic (Ga), coated with chitosan and natamycin (Ch+Na), coated with gum Arabic and natamycin (Ga+ Na) and coated with chitosan, gum Arabic and natamycin (Ch+Ga+Na). Then preparation and characterization tests (Fourier transform infrared spectrum, X-ray diffraction, thermal gravimetric analysis and scanning electron microscopy), microbial (total count, Aspergillus growth and mold and yeast count), chemical (weight loss and moisture) and sensory tests were done. The results of microbial tests showed that the samples coated with chitosan/gum Arabic/natamycin were significantly more effective in inhibiting the growth of microorganisms compared to other treatments, as total count, mold and yeast and Aspergillus growth were reached from 3.47 log cfu/g to 4.61 log cfu/g, 2.22 log cfu/g to 1.04 log cfu/g, and from 20% to 12% respectively at the beginning and at end of the study period. Also, coating with chitosan/gum Arabic/natamycin had a positive effect on the chemical properties, especially preventing weight loss, as it increased from 12.5% on day 0 to 77.3% on the final day, while in control group it increased from 4.08 to 7.03. Coating with chitosan/gum Arabic/natamycin not only did not adversely affect the appearance of pistachios, but also improved the sensory characteristics in all parameters except taste. In general, the results showed that the coating of chitosan and gum Arabic, especially when it contains natamycin, can be considered as an effective food coating in maintaining and improving the quality of food, especially nuts.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/02/20 | Accepted: 2024/11/10 | Published: 2025/07/23
Received: 2024/02/20 | Accepted: 2024/11/10 | Published: 2025/07/23
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