بررسی تأثیر پوشش خـوراکی حاوی اسـپیرولینا پلاتنسیس، کیتـوزان و ژلاتیـن بر ویژگی‌های فیزیکوشیمیایی، حسی و تغذیه‌ای کیوی خشک شده

نویسندگان
سیده زینب اسدی 1
زهرا بیگ محمدی 2
عادل میرمجیدی هشتجین 3
1 گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، دانشگاه علوم پزشکی آزاد اسلامی تهران، ایران.
2 گروه صنایع غذایی، دانشکده علوم زیستی، دانشگاه آزاد اسلامی، واحد تهران شمال، تهران، ایران
3 عضو هیأت علمی مؤسسه تحقیقات فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران.
10.52547/fsct.17.102.53
چکیده
در سال‌های اخیر پژوهش‌های گسترده‌ای در استفاده از پوشش‌های خوراکی در بسته‌بندی مـواد غذایی انجام گرفته است. امروزه استفاده از پوشـش‌های خـوراکی به دلیل تمایل مشتریان بر خـریداری محصولاتی که تازگی و طراوت خود را حفـظ می‌کنند، افزایش یافته است. در این پژوهش، پوششی خوراکی بر پایه درصدهای مختلف پودر عصاره هیدروالکلی 70 درصد جلبک در غلظت های 5/0 تا 5/1 درصد اسپیرولینا پلاتنسیس به همراه درصدهای ثابتی از پودر ژلاتین (2 درصد) و پودر کیتوزان (1 درصد) و گلیسرول (1 درصد) بر اساس آزمایش­های پیشین به عنوان روان‌کننده بر روی برگه‌های کیوی استفاده شد. ویژگی‌های فیزیکوشیمیایی شامل میزان رطوبت، pH، اسیدیته قابل تیتر، رنگ‌سنجی، فنل تام، ویژگی‌های تغذیه‌ای شامل میزان پروتئین، آهن و اسید آسکوربیک، ارزیابی حسی و میکروبی نمونه فاقد پوشش و تیمارهای مختلف حاوی پوشش خوراکی در زمان صفر تولید و روزهای هفتم و چهاردهم نگهداری در دمای محیط در بسته‌بندی پلی‌اتیلن بررسی گردید. نتایج حاصل از آزمون‌های فیزیکوشیمیایی بیانگر افزایش میزان رطوبت، اسیدیته و فنل تام با افزایش میزان اسپیرولینا پلاتنسیس در تیمارهای پوششی مختلف بود. نتایج رنگ سنجی نشان داد که با افزایش میزان درصد اسپیرولینا شفافیت تیمارها کاهش یافت. بررسی نتایج ارزیابی تغذیه‌ای نشان داد که با افزایش میزان اسپیرولینا پلاتنسیس در بین تیمارها میزان پروتئین، آهن و اسید اسکوربیک به طور معنی‌داری افزایش یافت (p<0.05). همچنین افزایش میزان اسپیرولینا پلاتنسیس طعم و رنگ تیمارها مؤثر بود که توسط ارزیاب‌های حسی تشخیص داده شد. نتایج نشان داد اثر افزایش اسپیرولینا پلاتنسیس بر کاهش رشد میکروبی قابل توجه است.
کلیدواژه‌ها
پوشش خوراکی
اسپیرولینا پلاتنسیس
ژلاتین
کیتوزان
کیوی
ارزیابی حسی
اسید آسکوربیک

موضوعات

عنوان مقاله English

The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit

نویسندگان English

Seideh Zeinab Asadi 1
Zahra Beigmohammadi 2
Adel Mirmajidi Hashtjin 3
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.
3 Assistant Professor of Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

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.


کلیدواژه‌ها English

Edible coating
Spirulina platensis
Gelatin
Chitosan
Kiwifruit
Sensory evaluation
Ascorbic acid
1- Batista, A.P., ristiana Nunes, M. C., Fradinho, P., Gouveia, L., ilan Sousa, I.,Raymundo, A., Franco, J.M. 2012, Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels, Journal of Food Engineering 110, 182-189.
2- Vyssoulis, G.P., Karpanou, E.A., Papavassiliou, M.V., Belegrinos, D.A., and Giannakopoulou, A., 2001,. Side effects of antihypertensive treatment with ACE inhibitors. American journal of hypertension, 14(4): 114-125.
3- Fiorentino, A., Mastellone, C., D’Abrosca, B., Pacifico, S., Scognamiglio, M., Cefarelli, G., Caputo, R. and Monaco, P., 2009. δ-Tocomonoenol: A new vitamin E from kiwi (Actinidia chinensis) fruits. Food Chemistry, 115(1), pp.187-192.
4- Goula, A.M. and Adamopoulos, K.G., 2011. Rheological models of kiwifruit juice for processing applications. Journal of Food Processing and Technology, 2(1).
5- Lespinard, A. R. Bambicha, R. R. and Mascheroni, R. H. 2012. Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process. Food and bioproducts processing,90: 799-808.
6- Sarvaiya, J. Agrawal.Y.K. 2015. Chitosan as a suitable nanocarrier material for anti-Alzheimer drug delivery. Int J Biol Macromol 72: 454-465.
7- Feliziani, E. Landi, L. Romanazzi.G. 2015. Preharvest treatments with chitosan and other alternatives to conventional fungicides to control postharvest decay of strawberry. Carbohydrate Polymers 5(132): 111-117.
8- Choi, S. S. and J. M. Regenstein. 2000. Physicochemical and Sensory Characteristics of Fish Gelatin. J. Food Sci. 65 (2): 194-199.
9- Guilbert, S. 1986. Technology and application of edible protective films.In Mathlouthi, M. (Ed.), Food packaging and preservation, p. 371-394. London, UK: Elsevier Applied Science
10- Corbo, M.R., Speranza, B., Campaniello, D., D’Amato, D., Sinigaglia, M., 2010. “Fresh-cut fruits preservation: current status and emerging technologies”. Microbial Biotechnology, 1143-1154.
11- Gouveia, L., Batista, A.P., Raymundo, A.,Bandarra, N.M., 2008b, Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts. Nutrition and Food Science 38: 492–501.
12- Chronakis, I.S., 2001, Gelation of edible blue-green algae protein isolates (Spirulina platensis): Thermal transitions, rheological properties, and molecular forces involved. Bioresource Technoogyl, 77: 19-24.
13- Fradique, M., Batista, A.P., Nunes, M.C., Gouveia, L., Bandarra, N.M., Raymundo, A., 2010, Chlorella vulgaris and Spirulina maxima biomass incorporation in pasta products. Journal of the Science of Food and Agriculture 90: 1656–1664.
14- Khazaiy Pool, E., Shahidi, F., Mortazavi, S, A., Mohebbi, M., Azizpour, M. 2013. Examination of the Effect of Spirulina platensis Microalgae on Drying Kinetics and the Color Change of Kiwifruit Pastille.1st International eConference on Novel Food Processing (IECFP2013).
15- Chien PJ, Sheu F, Yang FH. 2007 Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of food engineering. 1;78(1):225-9.
16- Shahidi F, Mortazavi SA, Mohebbi M. 2015 The effect of different levels of Spirulina Platensis microalgae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille. Journal of Food Science & Technology, 1; 12-8.
17- Mohebbi M, Hasanpour N, Ansarifar E, Amiryousefi MR.2014. Physicochemical properties of bell pepper and kinetics of its color change influenced by Aloe vera and gum tragacanth coatings during storage at different temperatures. Journal of food processing and preservation;38(2):684-93
18- Shaw NB, Monahan FJ, O'riordan ED, O'sullivan M. 2002 Effect of soya oil and glycerol on physical properties of composite WPI films. Journal of Food Engineering. Mar 1;51(4):299-304.
19- Guiné RP, Ferreira DM, Barroca MJ, Gonçalves FM.2007. Study of the drying kinetics of solar-dried pears. Biosystems Engineering. 1;98(4):422-9.
20- National Iranian Standard, No. 672, Dehydrated- Measuring Moisture Content- Test Properties and Methods, First Revision., 2015
21- AOAC, Official methods of analysis of the association of analytical chemists. 18th Edn. AOAC. Washington, DC, USA.2005.
22- Cardoso T, Demiate IM, Danesi ED. 2017. Biodegradable Films with Spirulina platensis as Coating for Cambuci Peppers (Capsicum sp.). American Journal of Food Technology.; 12:236-44.
23- VeigaSantos P, Ditchfield C, Tadini CC.2011. Development and evaluation of a novel pH indicator biodegradable film based on cassava starch. Journal of Applied Polymer Science. 120(2):1069-79.
24- National Standards, Nos. 2863and 9266, Standard and Industrial Research Institute of Iran.
25- Azarakhsh N, Osman A, Ghazali HM, Tan CP, Adzahan NM. 2014 Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology, 1;88:1-7.
26- Moskowitz HR, Beckley JH, Resurreccion AV. 2012 Sensory and consumer research in food product design and development. John Wiley & Sons;
27- Iranian Institute of Standards and Industrial Research (2002) National Standard No. 5484, Milk and its Products - Method of Counting Colonies of Microorganisms at 30 degrees Celsius.
28- Fatemi, h. 2008, Food Chemistry, Tehran Publishing Joint Stock Company.
29- Meidani JV, Hashemi Dezfouli A. Postharvest physiology. Tehran: Agricultural Research, Education & Extension Organization publication. 1997. [in Persian]
30- Batista, A.P., Gouveia, L., Nunes, M.C., Franco, J.M., and Raymundo, A. 2007b. Microalgae biomass as a novel functional ingredient in mixed gel systems. In Gums and Stabilisers for the Food Industry – 14th Edition. Eds. P.A. Williams, G.O. PHillips. Royal Society of Chemistry.
31- Jalili Marandi, R., 1383, Postharvest Physiology, Urmia University Jihad Publications.
32- Bahrami, F. And Javanmard, M, 2010, Durability of Whey Protein Coated Slices in Cold Conditions. Iranian Journal of Food Science and Technology, 5 (2), 53-62.
33- Singleton V.L., Orthofer R., and Lamuela-Raventos M.R. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Oxidants and antioxidants, PT. Methods of Enzymology, 299: 152–178.
34- Mansourgrani, honesty, Nasser, Hosseini.2018. Effect of edible coating (Aloe vera gel) and type of packaging on kiwi quality of Hayward cultivar. Iranian Food Science and Technolog. 10; 15 (82): 437-50.
35- Marin, A., F. Ferreres, G.G. Barbera and M.I. Gil, 2015. Weather variability influences color and phenolic content of pigmented baby leaf lettuces throughout the season. J. Agric. Food Chem., 63: 1673-1681.
36- Hedayati, S. and M. Niakousari, 2015. Effect of coatings of silver nanoparticles and gum arabic on physicochemical and microbial properties of green bell pepper (Capsicum annuum). J. Food Process. Preserv., 39: 2001-2007.
37- Hasani, Fatemeh, javanmard dakheli, majid, grusi, farzaneh, 2009, Investigation on the shelf life of kiwifruit coated with whey protein concentrate and rice bran oil, Iranian Journal of Food Science and Technology, 6(3), pp. 158- 167.
38- Nishiyama, I, Yamashita, Y, Yamanaka, M, Shimohashi, A, Fukuda, T, Oota, T, 2004, Varietal difference in vitamin C content in the fruit of kiwifruit and other Actinidia species, Journal of Agricultural and Food Chemistry, 52(17), pp.5472-5475.
39- Lee, S.K, Kader, A.A, 2000, Preharvest and postharvest factors influencing vitamin C content of horticultural crops, Postharvest biology and technology, 20(3), pp.207-220
40- Bal, E, Celik, S, 2010, The effects of postharvest treatments of salicylic acid and potassium permanganate on the storage of kiwifruit, Bulg. J. Agric. Sci, 16(2), pp.576- 584.
41- Gershwin, M.E and Belay A, Eds. 2008. Spirulina in Human Nutrition and Health. Boca Raton: Taylor and Francis group London New York CRC Press, 3: 51-71.
42- Ciferri, O. 1983. Spirulina, the edible microorganism, Microbial. Review ,47:551-578. Feldheim, W. 1972. Studies on use of microalgae in human nutrition. 1. Nutrition tests with algae containing diets in Thailand. International Journal for Vitamin and Nutrition Research, 42, 600-606.
43- Gershwin, M.E and Belay A, Eds. 2008. Spirulina in Human Nutrition and Health. Boca Raton: Taylor and Francis group London New York CRC Press.
44- Richmond, A. 1992. Mass culture of cyanobacteria. In: Mann, N., Carr, N., Eds. PHotosynthetic prokaryotes. 2nd ed);Plenum Press, New York and London,181-210.
45- OZ, A.T. & Ulukanl, Z. 2012. Application of edible of strach-based coating including glycerol plus oleum nigella on arils from long-stored whole pomegranate fruits. Journal of Food Processing and Preservation, 36, 81–95.