مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

جلوگیری از رشد قارچ آسپرژیلوس فلاووس در پسته تازه با استفاده از پوشش خوراکی بر پایه کربوکسی متیل سلولز/ژل آلوئه‌ورا حاوی اسانس گیاه آویشن و مرزه

نوع مقاله : پژوهشی اصیل

نویسندگان
1 گروه علوم و صنایع غذایی، واحد کرمانشاه، دانشگاه آزاد اسلامی، کرمانشاه، ایران
2 مرکز تحقیقات بیوتکنولوژی گیاهی، واحد کرمانشاه، دانشگاه آزاد اسلامی، کرمانشاه، ایران
10.48311/fsct.2026.83867.0
چکیده
ایران از بزرگترین صادرکننده‌های پسته در جهان است. پسته یکی از محصولات با ارزش صادراتی است که بسیار مستعد به آلودگی به قارچ آﺳﭙﺮژیﻠﻮس ﻓﻼووس می‌باشد. در این راستا مطالعات نشان داده است که پوشش‌های خوراکی کارایی بسیار زیادی جهت جلوگیری از آلودگی قارچی پسته، تولید آفلاتوکسین و در نتیجه افزایش عمر انبارمانی آن دارند. هدف از این پژوهش بررسی تاثیر پوشش خوراکی بر پایه کربوکسی متیل سلولز و آلوئه‌ورا حاوی اسانس مرزه و آویشن شیرازی بر تولید آفلاتوکسین توسط قارچ آﺳﭙﺮژیﻠﻮس ﻓﻼووس، افت وزن، میزان چربی و پروتئین نمونه‌ها طی دوره نگهداری بود. همچنین خاصیت ضد قارچی غلظت‌های مختلف اسانس مرزه، آویشن و آلوئه‌ورا و همچنین تاثیر سینرژیستی آنها بر آﺳﭙﺮژیﻠﻮس ﻓﻼووس بررسی شد. نتایج نشان داد که اسانس‌های مرزه و آویشن در غلظت ppm 1000 و ژل آلوئه‌ورا در غلظت 20 درصد به‌طور معنی‌داری مانع از رشد قارچ آسپرژیلوس فلاووس شدند. بیشترین میزان جلوگیری از افت وزن، کاهش میزان چربی، کاهش میزان پروتئین نمونه‌ها طی دوره 30 روز نگهداری به ترتیب با پوشش‌دهی با آلوئه‌ورا و آویشن، پوشش دهی با کربوکسی متیل سلولز و آویشن و پوشش دهی با آلوئه‌ورا و کربوکسی متیل سلولز مشاهده شد. پوشش دهی نمونه‌ها با استفاده از کربوکسی متیل سلولز 1%  و ژل گیاه آلوئه ورا با غلظت 20% حاوی اسانس گیاهان مرزه و آویشن با غلظت  ppm1000 به طور معنی داری مانع از آلودگی نمونه‌ها به آفلاتوکسین‌های B1 و B2 تا روز 40 نگهداری شد. با توجه به نتایج استفاده از پوشش خوراکی بر پایه کربوکسی متیل سلولز و آلوئه‌ورا حاوی اسانس مرزه و آویشن راهکاری مناسب جهت افزایش عمر ماندگاری پسته و جلوگیری از آلودگی قارچی آن و تولید آفلاتوکسین می‌باشد.
 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Inhibition the growth of Aspergillus flavus in fresh pistachios by edible coating based on carboxymethyl cellulose/aloe vera gel containing thyme and savory essential oils

نویسندگان English

Somayeh Mohammadi Pirani 1
shima alaei 2
Lia Shooshtari 2
1 Food Science and Technology Department, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
2 Plant Biotechnology Research Center, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
چکیده English

 Iran is one of the largest exporters of pistachios in the world. Pistachios are one of the valuable export products that are very susceptible to Aspergillus flavus contamination. In this regard, studies revealed that edible coatings are highly effective in preventing pistachio fungal contamination, aflatoxin production and thus increasing its shelf life. This study aimed to investigate the effect of edible coating based on carboxymethyl cellulose and aloe vera containing savory (Satureja hortensis) and Shirazi thyme (Zataria multiflora) essential oil on the production of aflatoxin by Aspergillus flavus, weight loss, fat and protein content of the samples during the storage period. Also, the antifungal properties of different concentrations of savory essential oil, thyme, and aloe vera and their synergistic effect on Aspergillus flavus were investigated. The results showed that savory and thyme essential oils at a concentration of 1000 ppm and aloe vera gel at a concentration of 20% significantly inhibited the growth of Aspergillus flavus. The highest prevention of weight loss, reduction of fat content, and reduction of the protein content of the samples during 30 days of storage were observed by coating with aloe vera and thyme, coating with carboxymethyl cellulose and thyme, and coating with aloe vera and carboxymethyl cellulose, respectively. Coating the samples using 1% carboxymethyl cellulose and 20% aloe vera gel containing the essential oil of savory and thyme with a concentration of 1000 ppm significantly prevented the contamination of samples with aflatoxins B1 and B2 until the 40th day of storage (p<0.05). As a result, using edible coating based on carboxymethyl cellulose and aloe vera containing savory essential oil and thyme is a suitable solution to increase the shelf life of pistachio and prevent its fungal contamination and aflatoxin production.

کلیدواژه‌ها English

aloe vera
thyme
edible coating
pistachio
savory
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