تاثیر پرتودهی فرابنفش بر برخی ویژگیهای کیفی مغز پسته خشک

نویسندگان
فاطمه بختیاری 1
حسین مقصودی 2
سپیده خراسانی 3
حمیدرضا اخوان 3
1 بخش مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران
2 استادیار بخش مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران
3 استادیار بخش علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران
10.29252/fsct.17.01.04
چکیده
روش‌های متفاوتی برای کاهش عوامل فساد و افزایش ماندگاری محصولات کشاورزی وجود دارد که یکی از این روش‌ها استفاده از روش پرتودهی با اشعه فرابنفش می‌باشد. سامانه پرتودهی فرابنفش دارای 7 عدد لامپ UV-C بود که در راستای غیرفعال‌سازی میکروبی، تاثیر تعداد لامپ (3، 5 و 7 عدد)، فاصله لامپ‌ها از مغز پسته (10، 20 و 30 سانتی­متری) و زمان تابش (15، 20 و 30 دقیقه) ارزیابی گردید. بر اساس غیرفعال شدن قارچ آسپرژیلوس فلاووس تلقیح شده به مغز پسته خشک، به‌کارگیری 3 عدد لامپ، پرتودهی از فاصله 10 سانتی­متری در مدت زمان 30 دقیقه به عنوان بهترین تیمار برای پرتودهی مغز پسته خشک انتخاب گردید. نتایج نشان داد که پرتودهی تاثیر معنی­داری بر عدد پراکسید و عدد اسیدی نداشت (05/0<p) ، اما سبب افزایش معنی‌دار (05/0>p) محتوای ترکیبات فنولی مغز پسته در مقایسه با نمونه شاهد گردید. بر اساس نظر ارزیاب‌ها، بافت نمونه پرتودهی شده امتیاز بالاتری نسبت به نمونه شاهد کسب کرد. اما از نظر سایر ویژگی‌های حسی (ظاهر، عطر و بو˓ طعم و مزه) بین نمونه پرتودهی شده و کنترل تفاوت معنی­داری مشاهده نگردید.
کلیدواژه‌ها
پرتو فرابنفش˓
مغز پسته˓ ارزیابی حسی
عدد پراکسید
محتوای فنول

موضوعات

عنوان مقاله English

Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel

نویسندگان English

Fatemeh Bakhtiary 1
Hossein Maghsoudi 2
Sepideh Khorasani 3
Hamid-Reza Akhavan 3
1 Department of Mechanical Engineering of Bio-systems, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
2 Assistant Professor, Department of Mechanical Engineering of Bio-systems, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
3 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
چکیده English

There are different ways to reduce the risk of spoilage and increase the shelf life of agricultural products, one of which is ultraviolet radiation. The UV irradiation system has seven UV-C lamps, that for microbial deactivation, the effects of lamps number (3, 5 and 7), the distance of lamps from pistachio kernels (10, 20 and 30 cm), and the UV-C radiation time (15, 20 and 30 minutes) were evaluated. Based on Aspergillus flavus inactivation, the application of 3 lamps, the distance of 10 cm, and the irradiation time of 30 minutes were selected as the best treatment for irradiation of dry pistachio kernels. The results indicated that UV-C irradiation had no significant effect on peroxide and acidity values (p <0.05), but UV-C irradiation caused a significant (p<0.05) increases of the total phenolic content in pistachio kernels. According to the panelists scores, the texture of irradiated sample obtained a higher score than the control sample. However, no significant difference was observed in terms of other sensory characteristics (appearance, aroma, and taste) between the irradiated and control samples.

کلیدواژه‌ها English

Ultraviolet radiation
Pistachio kernel
Sensory evaluation
Peroxide value
Phenolic content
Alegria, C, Pinheiro, J, Duthoit, M, Gonçalves, EM, Moldão-Martins, M and Abreu, M (2012). Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments. LWT-Food Science and Technology, 48, 197-203.
Ben-Yehoshua, S, Rodov, V, Kim, JJ and Carmeli, S (1992). Preformed and induced antifungal materials of citrus fruits in relation to the enhancement of decay resistance by heat and ultraviolet treatments. Journal of Agricultural and Food Chemistry, 40, 1217-1221.
Bulló, M, Juanola-Falgarona, M, Hernández-Alonso, P and Salas-Salvadó, J (2015). Nutrition attributes and health effects of pistachio nuts. British Journal of Nutrition, 113, S79-S93.
Cantos, E, García-Viguera, C, De Pascual-Teresa, S and Tomás-Barberán, FA (2000). Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes. Journal of Agricultural and Food Chemistry, 48, 4606-4612.
Charles, MT, Arul, J, Charlebois, D, Yaganza, E-S, Rolland, D, Roussel, D and Merisier, MJ (2016). Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage. LWT-Food Science and Technology, 65, 557-564.
Civello, PM, Vicente, AR and Martínez, GA (2006). UV-C technology to control postharvest diseases of fruits and vegetables. Recent advances in alternative postharvest technologies to control fungal diseases in fruits and vegetables. Transworld research network, 37, 2.
Diao, E, Li, X, Zhang, Z, Ma, W, Ji, N and Dong, H (2015). Ultraviolet irradiation detoxification of aflatoxins. Trends in Food Science & Technology, 42, 64-69.
Erkan, M, Wang, SY and Wang, CY (2008). Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biology and Technology, 48, 163-171.
González‐Aguilar, G, Wang, C, Buta, J and Krizek, D (2001). Use of UV‐C irradiation to prevent decay and maintain postharvest quality of ripe ‘Tommy Atkins’ mangoes. International journal of food science & technology, 36, 767-773.
Jaros, D, Rohm, H and Strobl, M (2000). Appearance properties—A significant contribution to sensory food quality? LWT-Food Science and Technology, 33, 320-326.
Kinder, CZ and Jm Wessels, R (1997). Gamma-irradiation and UV-C light-induced lipid peroxidation: a Fourier transform-infrared absorption spectroscopic study. International journal of radiation biology, 71, 561-571.
Kramer, GF, Norman, HA, Krizek, DT and Mirecki, RM (1991). Influence of UV-B radiation on polyamines, lipid peroxidation and membrane lipids in cucumber. Phytochemistry, 30, 2101-2108.
Mittler, R (2002). Oxidative stress, antioxidants and stress tolerance. Trends in plant science, 7, 405-410.
Nadernejad, N, Ahmadimoghadam, A, Hossyinifard, J and Poorseyedi, S (2013). Effect of different rootstocks on PAL activity and phenolic compounds in flowers, leaves, hulls and kernels of three pistachio (Pistacia vera L.) cultivars. Trees, 27, 1681-1689.
Ozturk, I, Sagdic, O, Yalcin, H, Capar, TD and Asyali, MH (2016). The effects of packaging type on the quality characteristics of fresh raw pistachios (Pistacia vera L.) during the storage. LWT-Food Science and Technology, 65, 457-463.
Pan, J, Vicente, AR, Martínez, GA, Chaves, AR and Civello, PM (2004). Combined use of UV‐C irradiation and heat treatment to improve postharvest life of strawberry fruit. Journal of the Science of Food and Agriculture, 84, 1831-1838.
Perkins-Veazie, P, Collins, JK and Howard, L (2008). Blueberry fruit response to postharvest application of ultraviolet radiation. Postharvest Biology and Technology, 47, 280-285.
Rivera-Pastrana, DM, Gardea, AA, Yahia, EM, Martínez-Téllez, MA and González-Aguilar, GA (2014). Effect of UV-C irradiation and low temperature storage on bioactive compounds, antioxidant enzymes and radical scavenging activity of papaya fruit. Journal of food science and technology, 51, 3821-3829.
Salas-Salvadó, J, Casas-Agustench, P and Salas-Huetos, A (2011). Cultural and historical aspects of Mediterranean nuts with emphasis on their attributed healthy and nutritional properties. Nutrition, metabolism and cardiovascular diseases, 21, S1-S6.
Shariatifar, N. (2011). Qualitative and quantitative study of Pulicaria Gnaphalodes essential oil and plant extract and evaluation of oxidative stability of soya bean oil in the presence of plant essential oil and extracts. Thesis], Tehran University.
Wrolstad, RE (2001). Current protocols in food analytical chemistry, Wiley.