بررسی اثر پوشش خوراکی مبتنی بر موسیلاژ دانه بالنگوی شهری حاوی اسانس دارچین بر ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی توت‌فرنگی طی انبارمانی

نویسندگان
رامین تمجیدی 1
مصطفی رحمتی جنیدآباد 2
محمدرضا زارع بوانی 3
1 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
2 استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
3 استادیار، گروه علوم مهندسی و باغبانی، دانشگاه علوم و کشاورزی و منابع طبیعی خوزستان، ملاتانی، ایران
10.22034/FSCT.19.135.59
چکیده
پوشش‌های خوراکی ضد میکروب حاوی اسانس‌های گیاهی دارای مزایای مختلفی هستند و در حال حاضر برای طراحی بسته‌بندی‌های زیست تخریب‌پذیر استفاده می‌شوند. در این پژوهش، اسانس دارچین در غلظت‌های صفر، 3/0، 6/0 و 9/0 درصد به محلول موسیلاژ دانه بالنگوی شهری به منظور تولید پوشش خوراکی زیست فعال اضافه گردید. نمونه‌های توت‌فرنگی با پوشش خوراکی پوشش یافتند و تغییرات فیزیکوشیمیایی، میکروبی و حسی آن­ها طی دوره نگهداری 10 روزه در دمای 4 درجه سانتی­گراد بررسی گردید. در مقایسه با نمونه کنترل، استفاده از پوشش خوراکی مبتنی بر موسیلاژ دانه بالنگوی شهری حاوی 9/0 درصد اسانس دارچین، بطور معنی‌داری از تغییرات pH، اسیدیته، میزان مواد جامد محلول (69/13 درصد در برابر 5/43 درصد افزایش)، بار میکروبی (log CFU/g 22/3 در برابر 98/3)، تجزیه بافت (74/6 در برابر 05/33 درصد) و ویژگی‌های حسی (رنگ، بو، بافت و پذیرش کلی) میوه توت‌فرنگی طی دوره نگهداری جلوگیری نمود. بنابراین پوشش خوراکی بر پایه موسیلاژ دانه بالنگوی شهری غنی شده با اسانس دارچین می‌تواند به‌عنوان یک بسته‌بندی فعال برای بهبود ویژگی‌های کیفی و ایمنی توت­فرنگی استفاده شود.
کلیدواژه‌ها
اسانس
بالنگوی شهری
پوشش خوراکی
توت‌فرنگی
عمر انبارمانی

موضوعات

عنوان مقاله English

Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage

نویسندگان English

Ramin Tamjidi 1
Mostafa Rahmati 2
Mohammadreza Zare Bavani 3
1 M.Sc., Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 Assistant professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3 استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
چکیده English

Antimicrobial edible coatings containing plant essential oils have various advantages and are currently being used to design biodegradable packaging. In this study, cinnamon essential oil was added at concentrations of 0, 0.3, 0.6 and 0.9% to the Shahri Balangu seed mucilage solution to produce a bioactive edible coating. Strawberry samples were coated with the edible coating and their physicochemical, microbial, and sensory changes were evaluated during a 10-day storage period at 4 °C. Compared to the control sample, the use of edible coating based on Shahri Balangu seed mucilage containing 0.9% of cinnamon essential oil, significantly inhibited the changes in pH, acidity, soluble solids (13.69% vs. 43.5% increase), microbial count (3.22 vs. 3.98 log CFU/g increase), hardness (6.74% vs. 33.05%), and sensory properties (color, odor, texture, and overall acceptance) of strawberry fruit during storage. Therefore, the edible coating based on Shahri Balangu seed mucilage containing cinnamon essential oil can be used as an active packaging to improve the quality and safety characteristics of various food products.

کلیدواژه‌ها English

Essential oil
Shahri Balangu
Edible coating
Strawberry
Shelf-life
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