تاثیر نانو پوشش کیتوزان حاوی عصاره پوست انار بر ویژگی‌های فیزیکوشیمیایی و میکروبی دانه‌ انار طی نگهداری

نویسندگان
محمد قربانی 1
سید مهدی جعفری 2
علیرضا صادقی ماهونک 2
یحیی مقصودلو 2
عادل بیک بابایی 3
1 دانشیار و عضو هیئت علمی گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان. ایران
2 گروه علوم و صنایع غذایی ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان. ایران.
3 گروه شیمی مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی مشهد، ایران.
10.22034/FSCT.19.126.71
چکیده
انار یکی از میوه­های بومی ایران است و با توجه به وجود ترکیبات زیست فعال مفید و سلامتی بخش، تمایل به استفاده از آن به خصوص در کشورهای پیشرفته افزایش یافته است. در بین فرآورده­های انار، دانه انار به دلیل فرآوری کمتر و ارزش تغذیه­ای بیشتر آن مانند دیگر محصولات کشاورزی بیشتر مورد اقبال مصرف کننده قرار گرفته است. با توجه به مدت زمان ماندگاری کم دانه انار، در این پژوهش تاثیر پوشـش­هـای خـوراکی (عصاره پوست انار 1%، نانوکیتوزان 1%، نانوکیتوزان 1% حاوی عصاره پوست انار1% بر افزایش زمان ماندگاری دانه­های انار آماده مصرف به مدت 14 روز در دمای 5 درجه سانتی­گراد مورد بررسی قرار گرفت. طی دوره نگهداری، pH، مواد جامد محلول کل ، فعالیت آنتی­اکسیدانی، ترکیبات فنلی، آنتوسیانین کل و بار میکروبی در فواصل زمانی1، 7 و 14 روز اندازه­گیری شد. نتایج این تحقیق نشان داد که حفظ فعالیت آنتی­اکسیدانی، ترکیبات فنلی و آنتوسیانین کل در دانه­های انار پوشش داده شده بیشتر از نمونه شاهد بودند. روند تغییرات pH نیز در بین تیمارهای مختلف یکسان بود. نتایج بررسی بار میکروبی نشان داد که افزایش شمارش کلی و کپک و مخمر در تیمارهای پوشش دهی شده نسبت به نمونه شاهد کمتر بود. بر اساس نتایج بدست آمده از این تحقیق پوشش نانوکیتوزان 1% حاوی عصاره پوست انار 1% می­تواند مدت زمان ماندگاری دانه انار در دمای یخچال افزایش دهد. با تحقق این هدف، به اعتقاد نویسندگان تحول مهمی در ماندگاری دانه انار تازه بوجود خواهد آمد.
کلیدواژه‌ها
دانه تازه انار
نانو پوشش خوراکی
کیتوزان
ترکیبات فنلی
ضد میکروبی

موضوعات

عنوان مقاله English

Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage

نویسندگان English

Mohammad Ghorbani 1
Seid Mahdi Jafari 2
Alireza Sadeghi Mahoonak 2
Yahya Maghsoudlou 2
Adel Beigbabaei 3
1 5Department of Food Science and Technology, Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 5Department of Food Science and Technology, Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 6 Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran.
چکیده English

Pomegranate is one of the native fruits in Iran and its consumption has been following an increasing trend especially in developed countries due to its healthy bioactive compounds. In this study, effect of edible coating (Pomegranate peel extract 1% (PPE)), Chitosan Nano Particles 1%, (CSNPs), Pomegranate peel extract loaded with Chitosan and Nano Particle Size (PPE-loaded CSNPs) on ready to eat pomegranate arils during 14 days of storage under refrigerated conditions(5±1) were investigated. pH, total soluble solids (Brix), antioxidant activity, phenolic compounds, total anthocyanin, and microbial load were analyzed after 1, 7 and 14 days of storage. The trend of pH changes was the same among different treatments. However according to the results, antioxidant activity, phenolic compounds and anthocyanins were higher in the coated pomegranate arils than in the control uncoated sample. Yeasts and molds loads in coated samples and total microbial counts were lower compared with the control. Based on the results of this study, a coating of 1% nano chitosan containing 1% pomegranate peel extract can increase the shelf life of pomegranate arils at refrigerator temperature.

کلیدواژه‌ها English

Pomegranate fresh arils
Nano-edible coating
Chitosan
phenolic compounds
Antimicrobial effect
[1] Holland, D., Hatib, K., Bar-Ya'akov, I. 2010. Pomegranate: botany, horticulture, breeding. Horticultural Reviews, 32: 127-191.
[2] Kheyrodin, H., Kheyrodin, S. 2017. Important of Pomegranates in Iran. International Journal of Research Studies in Agricultural Science, 3(10): 1-9.
[3] Dhineshkumar, V., Ramasamy, D., Srivastav, P.P.2015. Modified Atmosphere Packaging of Pomegranate Arils: Review. Journal of Agriculture and Crop Science, 2: 12-24.
[4] Kumar, N., Kumar, S. 2018. Functional Properties of Pomegranate (Punica granatum L.). The Pharma Innovation Journal; 7(10): 71-81.
[5] Shahi, T., Mirzaie, H. 2013. Application of modified atmosphere packaging on pomegranate aril Journal of Packaging Sciencd and Techniques, 16: 1-12.
[6] Azizi, F., Erfani Moghadam, J., Khademi, O., Nourollahi, Kh. 2017. Effects of oxalic acid and ascorbic acid on shelf life of pomegranate arils. Food science and technology, 71(14): 15-24.
[7] Ghorbani, M., Sedaghat, N., Milani, E., Koocheki, A. 2017. Evaluation of color and texture characteristics of "ready to eat" pomegranate arils during storage and optimization of packaging conditions using response surface methodology (RSM). Food science and technology, 66 (14): 1-16.
[8] Palma, A., Schirra, M., D'Aquino, S., La Malfa, S., Continella, G. 2009. Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review. Food and Bioprocess Technology, 5(1):15-30.
[9] Sudhakar Rao, D. V., Shivashankara, K. S. 2018. Effect of modified atmosphere packaging on the extension of storage life and quality maintenance of pomegranate (cv. ‘Bhagwa’) at ambient and low temperatures. J Food Sci Technol, 55(6): 2103–2113.
[10] Öz, A. T., Eker, T. 2017. Effects of edible coating of minimally processed pomegranate
fruit. Journal of Horticulture, Forestry and Biotechnology, 21(1): 105- 109.
[11] Basharat, Y., Abhaya, K. S. 2017. Flaxseed gum in combination with lemongrass essential oil as an effective edible coating for ready-to-eat pomegranate arils. International Journal of Biological Macromolecules, 104: 1030-1038.
[12] Rojas-Graü, M. A., Soliva-Fortuny, R., Martin-Belloso, O. 2010.Edible coatings: Past, present and future. Stewart Postharvest Review, 6(3):1-5.
[13] Rejane, C. G., Sinara, T.B.M., Odilio, B.G. A. 2016. Evaluation of the antimicrobial activity of chitosan and its quaternized derivative on E. coli and S. aureus growth. Revista Brasileira de Farmacognosia, 26: 122–127.
[14] Olawuyi, L. F., ParK, J. J., Lee, J. J., Lee, W. Y. 2018. Combined effect of chitosan coating and modified atmosphere packaging on fresh-cut cucumber.Food science and nutrition, 7(3): 1043–1052.
[15] Du, L., Li, J., Zhang, X., Wang, L., Zhang, V., Yang, M., Hou, C. 2019. Pomegranate peel polyphenols inhibits inflammation in LPS-induced RAW264.7 macrophages via the suppression of TLR4/NF-κB pathway activation. Food & Nutrition Research, 63:4-23.
[16] Li, Y., Zhou, Y., Wang, Z., Cai, R., Yue, T., Cui, L. 2021. Preparation and Characterization of Chitosan–Nano-ZnO Composite Films for Preservation of Cherry Tomatoes. Foods, 10: 3135-3150.
[17] Wu, H., Wang, D., Shi, J., Xue, S., Gao, M. 2010. Effect of the Complex of Zinc(II) and Cerium(IV) with Chitosan on the Preservation Quality and Degradation of Organophosphorus Pesticides in Chinese Jujube (Zizyphus jujuba Mill. cv. Dongzao). Journal of Agricultural and Food Chemistry, 58(9): 5757–5762.
[18] Akyüz Yılmaz, B. , Kaya, M. , Akyüz, L. , Çakmak, Y. S. , Karaman Erkul, S. , Sargın, İ. & Koç, B. 2018. Characterization of Chitosan-Based Films with Different Aniseed Oil Content. Cumhuriyet Science Journal , 39(4): 999-1006.
[19] Saki, m., ValizadehKaji, B., Abbasifar, A., Shahrjerdi, I. 2019. ffect of chitosan coating combined with thymol essential oil on physicochemical and qualitative properties of fresh fig (Ficus carica L.) fruit during cold storage. Journal of Food Measurement and Characterization, 13: 1147-1158.
[20] A. Spanou and P. Giannouli. 2013. Extend of Self-Life of Potato Round Slices with Edible Coating, Green Tea and Ascorbic Acid. International Journal of Nutrition and Food Engineering, 7(7): 591-595.
[21] Munhuweyia, K. Lennox, C. L., Meitz-Hopkins, J. C., Caleb, O. G., Sigged, G. O., Opara, U. L. 2017. Investigating the effects of crab shell chitosan on fungal mycelial growth and postharvest quality attributes of pomegranate whole fruit and arils. Scientia Horticulturae, 220: 78–89.
[22] Özdemir, K. S., Gökmen, V. 2017. Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating. LWT - Food Science and Technology, 76: 172–180.
[23] Alvarez, M. V., Ponce, A. G., Moreira, M. R. 2013. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli. LWT - Food Science and Technology, 50: 78-87.
[24] Alirezalu., K., Tavakolian., R., Jafarpour., P. 2017. Improvement of quality and shelf-life of strawberries with chitosan coatings enriched with green tea extract . Pomology Research Scientific Journal, 3(1): 43-56.
[25] Parvizi, V., Shirzad, H., Alirezalu, A. 2020.Effect of chitosan nanoemulsion with Foeniculum vulgare Mill. Essential oil on antioxidant activity and phytochemical compounds of Morus nigra L. Pomology Research Scientific Journal, 5(1): 1-15.
[26] Pulicharla, R., Marques, C., Kumar Das, R., Rouissi, T., Kaur Brar, S. 2016. Encapsulation and release studies of strawberry polyphenols inbiodegradable chitosan nanoformulation. Biological Macromolecules, 88: 171-178.
[27] Stoica, R., Şomoghi, R., Ion, R.M. 2013. Preparation of chitosan-tripolyphosphate nanoparticle for encapsulation of polyphenols extracted from Rose Hips. Nanomaterials and Biostructures, 8(3): 955-963.
[28] Bimakr, M., R. Abdul Rahman, F. Taip, N. Mohd Adzahan, Z. Sarker, and A. Ganjloo. 2013. Ultrasound-assisted extraction of valuable compounds from winter melon (Benincasa his-pida) seeds. Int. Food Res. J, 20: 331–3.
[29] AOAC, (1990). Official methods of analysis, 15th ed. Washington, DC: Association of Official Analytical Chemist, 930.35j.
[30] Negi, P.S., Jayaprakasha, G.K. and Jena, B.S. 2003. Antioxidant and antimutagenic activities of pomegranate peel extracts. Food Chemistry, 80:393–397.
[31] Larrauri J.A., Sanchez-Moreno C., and Saura-Calixto F. 1998. Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels. Journal of Agricultural and Food Chemistry, 46: 2694-2697.
[32] Institute of Standards and Industrial Research of Iran, Enumeratin of total count at 30 ºC ,ISIRI 5272, Karaj: 2003. [in Persian].
[33] Institute of Standards and Industrial Research of Iran, Detection and enameration of moulds and yeasts colony count technique at 25°C, ISIRI 997, Karaj: 2009. [in Persian].
[34] Maghsoodi V., Razavi, J. , Rajabi, N. 2012. Chitosan and Vanillin as Preservatives to Prolong the Shlef Life of Strawberry. . Iranian Journal of Food Science and Technology, 34 (9): 77-83.
[35] Hajivand-Ghasemabadi, Sh., Zare-Bavani, M., Noshad, M. 2022. Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage. Iranian Journal of Food Science and Technology, 119(18): 169-182.
[36] Ghasemnezhad, M., Zareh, S., Rassa, M., & Sajedi, R. H. 2013. Effect of chitosan coating on maintenance of aril quality, microbial population and PPO activity of pomegranate (Punica granatum L. cv. Tarom) at cold storage temperature. Journal of the Science of Food and Agriculture, 93(2): 368-374.
[37] Barzgar, H., Jokar, A., Eslami, M. 2018. Effect of Persian Gum Coating Containing Cinnamon Essential Oil on the Shelf Life of Pomegranate Arils. Iranian Journal of Biosystems Engineering, 50(1): 67-76.
[38] Sandhya. 2010. Modified atmosphere packaging of fresh produce. LWT- Food Science and Technology, 43: 381–392.
[39] Zivanovic, S., Li, J., Davidson, P.M. and Kit, K. 2007. Physical, mech of Chitosan / PEO blend films. Biomacromolecules, 8: 1505–1510.
[40] Chien, P.J., Sheu, F., Yang, F.H. 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. J Food Eng,78(1): 225–229.
[41] Taberner, V., Sanchís, E., Mateos, M., Palou, L., Pérez-Gago, M.B. 2018. Pectin-based edible coatings formulated with pomegranate peel extracts and other antibrowning agents to extend shelf life of fresh-cut ‘RojoBrillante’. Acta. Hortic, 1194: 887–894.
[42] Kharchoufi, S., Parafati, L., Licciardello, F.,Muratore, G., Hamdi, M., Cirvilleri, G. & Restuccia, C. 2018. Edible coatingsincorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatumpostharvest decay of oranges. Food Microbiology, 74: 107-112.
[43] Ayhan, Z., and Eştürk, O. 2009. Overall Quality and Shelf Life of Minimally Processed and Modified Atmosphere Packaged "Ready-to-Eat" Pomegranate Arils. Journal of Food Science, 74(5): 399-405.
[44] Karami moghadam, A., Emam-Djomeh, Z. 2017. Antimicrobial activity of caseinate – based edible film incorporated with pomegranate peel extract on minced meat. Iranian Journal of Food Science and Technology, 62 (14): 323-330.
[45] AbdelHamid Zahran, A., Hassanein, R. A., AbdelWahab, H. T. 2015. Effect of chitosan on biochemical composition and antioxidant activity of minimally processed ‘Wonderful’ pomegranate arils during cold storage. Journal of Applied Botany and Food Quality, 88: 241 – 248.
[46] Tehranifar, A., Zarei, M., Esfandiyari, B., Nemati, Z. 2014. Study of Physical Properties, Phenolics Compounds and Antioxidant Activity of Thirty Different Iranian Cultivars of Pomegranates Peels. The Journal of Horticultural Science, 28(3): 312-318.
[47] Ruoyi, k., Zhifang, Y., zhaoxin, L. 2005. Effect of coating and intermit- tent warming on enzymes, soluble pectin substances and ascorbic acid of Prunus persica (cv. Zhonghuashoutao) during refrigerated storage. Food Res. Int, 38 (3): 331-336.
[48] Gil, M.i., sanchez, r., MariN, J.g., artes, F., 1996. Quality changes in pomegranate during ripening and cold storage. Zeitschrift fur Lebens- mittel Untersuchung und –Forschung, 202(6): 481-485.
[49] Oz, A and Ulukanli, Z. 2012. Application of edible starch-based coating including glycerol plus Oleum nigella on arils from long-stored whole pomegranate fruits. Food Processing and Preservation 36(1): 81-95.
[50] LoPez-rubira, V., Conesa, a., Allende, a., Artes, F., 2005. Shelf life and overall quality of minimally processed pomegranate arils modified at-mosphere packaged and treated with UV-C. Postharvest Biol. Tech, 37(2): 174-185.
[51] Varasteh, f., arzaNi, k., barzegar, M., zaMaNi, Z. 2012. Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) fruit during cold storage. Food Chem, 130 (2): 267-27.
[52] El ghaouth, a., PoNNaMPalaM, r., boulet, M., 1991: Chitosan coating effect on storability and quality of fresh strawberries. J. Food Sci, 56 (6): 1618-1621.
[53] Da costa, c.t., Horton, d., Margolis, S.A. 2000. Analysis of anthocya-nins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis. J. Chromatogr. A, 881(1-2): 403-410.
[54] Lopez-Cabllero, M.E., GOomez-Guillen, M.C., Perez -Mateos, M., Montero, P. 2005. A chitosan-gelatin blend as a coating for fish patties. Food Hydrocoll, 19: 303–311.
[55] Ojagh, S.M., Rezaei, M., Razavi, S.H., Hosseini, S.M.H. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem, 120: 193–198.
[56] Tsai, G.J., Su, W.H., Chen, H.C., Pan, C.L. 2002. Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. Fisheries Sci, 68: 170–177.
[57] Loziene, K., Venskutonis, P.R., Sipailiene, A., Labokas, J. 2006. Radical scavenging and antibacterial properties of the extracts from different Thymus pulegioides L. chemotypes, Food chemistry, 103(2): 546-559
[58] Bragaa, L.C., Shupp, J. W., Cummings, C., Jett, B., Takahashi, J. A., Carmod, L. S., Chartone-Souza. E., Nascimento, A. M. A. 2005. Pomegranate extract inhibits Staphylococcus aureus growth and subsequent enterotoxin production, Journal of Ethnopharmacology: 96, 335–339.
[59] Bahri-Sahloul, R., Ben Fredj, R., Boughalleb, N., Shriaa, J., Saguem, S., Hilbert, J. L. 2014. Phenolic Composition and Antioxidant and Antimicrobial Activities of Extracts Obtained from Crataegus azarolus L. var. aronia (Willd.) Batt. Ovaries CalliJournal of Botany, 20: 1-12.
[60] Sadeghi, A.M.M., Dorkoosh, F.A., Avadi, M.R., Saadat,P., Rafee-tehrani, M. and Junginger, H.E. 2008. Preparation, characterization and antibacterial activities of chitosan, N-trimethyl chitosan (TMC) and N-diethylmethyl chitosan (DEMC) nanoparticles loaded with insulin using both the ionotropic gelation and polyelectrolyte complexation methods. Int. J. Pharm, 355: 299–306.
[61] Nair, M. S., Saxena, A., Kaur, C. 2018. Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chemistry, 240: 245-252.
[62] Pasdar, N., Mortazavi, S. A., Saeidi, M., Safari, R. 2022. Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage. Iranian Journal of Food Science and Technology, 120 (18): 295-304.
[63] Taherpour, L., Hosseinifarahi, M ., M. Radi. 2018. Application of Pomegranate Peel Extract (PPE) with Sodium Alginate (Alg-Na) Coating on Fruit Decay Control and Quality Postharvest of Sweet Lemon Fruit cv Mahali. Food Technology & NutritionT, 17 (3): 107-122.
[64] Khetabi, A. E., Lahlali, R., Askarne, L. 2020. Efficacy assessment of pomegranate peel aqueous extract for brown rot (Monilinia spp.) disease control. Physiological and Molecular Plant Pathology, 110: 101482.
[65] Nicosia, M. G. L. D., Pangallo, S., Raphael, G. Control of postharvest fungal rots on citrus fruit and sweet cherries using a pomegranate peel extract. Postharvest Biology and Tech-nology, 114: 54–61.
[66] Azimi Mahalleh, A., Mortazavi, S. A., Sharayeei, P., Azar Pazhooh, E., Niazmand, R. 2020. Antioxidative and Antimicrobial Properties of Free and Microencapsulated Extracts of Nepeta (Nepeta Binaludensis. ). Journal of of Innovation in Food Science and Technology, 12(2): 15-29.