اثر پوشش خوراکی تلفیقی صمغ بالنگو و پروتئین آب پنیر بر ماندگاری توت فرنگی

نویسنده
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران
چکیده
توت­ فرنگی به عنوان یک میوه ارزشمند، عمر ماندگاری کوتاه داشته و بسیار فسادپذیر است. از جمله راهکارهای مؤثر برای رفع این مشکل، استفاده از پوشش ­های خوراکی است که علاوه بر حفظ تازگی و ارزش تغذیه ­ای و حسی، از ضایعات آن هم می ­توان جلوگیری نمود. در این تحقیق، اثر پوشش خوراکی امولسیونی تکی و تلفیقی صمغ بالنگو و پروتئین آب پنیر با سه سطح نسبت اختلاط در قالب طرح کاملاً تصادفی بر ویژگی­ های فیزیکوشیمیایی توت­ فرنگی مورد بررسی قرار گرفت. اندازه ذره امولسیون ­ها در محدوده 2/3 تا 8/4 میکرون متغیر بود و با بیشتر شدن مقدار پروتئین، اندازه ذره ­ها افزایش یافت. سطح فیلم تلفیقی با نسبت صمغ به پروتئین 1:1 کاملاً صاف و متراکم بود و کمترین محتوای رطوبت و حلالیت در آب را داشت، در حالی که با افزایش مقدار پروتئین، مقدار آنها بالا رفت و سطح فیلم­ ها ناهموار و گسیخته شد و مقدار نفوذپذیری به بخار آب افزایش یافت. پوشش دادن توت­ فرنگی سبب کاهش تغییرات افت وزنی، پارامترهای رنگی، محتوای آنتوسیانین، ویتامین C، سفتی بافت و ثابت ماندن مقدار مواد جامد محلول نسبت به نمونه ­های بدون پوشش شد. بطور کلی، پوشش دادن توت­ فرنگی از طریق ایجاد مانعی در مقابل تبادل رطوبت و تنفس بطور مؤثری سبب حفظ پارامترهای کیفی توت­ فرنگی طی نگهداری شد. نتایج این تحقیق نشان داد پوشش دادن توت­ فرنگی با پوشش تلفیقی صمغ بالنگو و پروتئین آب پنیر در نسبت 1:1 می­ تواند بطور کارآمدی ماندگاری را افزایش داده و از افت کیفیت و ایجاد ضایعات آن جلوگیری نماید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The influence of composite edible coating of Balangu gum and whey protein on strawberry storability

نویسنده English

Asad Mohammad Amini
Food Science and Engineering Department, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
چکیده English

The shelf-life of strawberry, as a valuable fruit, is short and it’s highly perishable. Applying edible coatings is considered as a versatile approach to tackle this problem in order to preserve freshness, nutritional-sensory value of strawberry, and furthermore, to prevent losses. In the present study, the influence of Balangu gum and whey protein composite edible coatings with varying mixing ratios on physicochemical properties of strawberry has been investigated. The particle size of emulsions ranged between 3.2 and 4.8 μm and elevating the protein content increased the particle sizes. The surface of composite film with gum:protein ratio of 1:1 was smooth and dense and it had the least moisture content and water solubility, however, these parameters increased when the protein ratio was higher and film surface became irregular with cracks and water vapour permeability increased. Coating strawberries decreased the changes in weight loss, colour parameters, anthocyanin content, vitamin C, firmness, and soluble solids’ content remained unchanged comparing uncoated samples. Concluding, applying coating effectively preserved the quality parameters of strawberry during storage by providing a barrier against moisture transmission and respiration. The results of the present study revealed that coating strawberry with composite Balangu gum and whey protein with 1:1 ratio can significantly enhance the storability and prevent the quality loss.

کلیدواژه‌ها English

Anthocyanin
particle size
colour
permeability
Vitamin C
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