آمار

تعداد نشریات36
تعداد شماره‌ها1,203
تعداد مقالات8,704
تعداد مشاهده مقاله7,202,029
تعداد دریافت فایل اصل مقاله4,206,769
امیری, صابر, رضازاد باری, لعیا, احمدی پرتوی, غزاله. (1401). تأثیر پوشش خوراکی بر پایه‌ی ژل آلوئه‌ورا حاوی نانوذرات اکسید مس بر قطعات تازه بریده‌شده‌ی کیوی در دمای یخچال. پدافند الکترونیکی و سایبری, 13(49), 19-34.
صابر امیری; لعیا رضازاد باری; غزاله احمدی پرتوی. "تأثیر پوشش خوراکی بر پایه‌ی ژل آلوئه‌ورا حاوی نانوذرات اکسید مس بر قطعات تازه بریده‌شده‌ی کیوی در دمای یخچال". پدافند الکترونیکی و سایبری, 13, 49, 1401, 19-34.
امیری, صابر, رضازاد باری, لعیا, احمدی پرتوی, غزاله. (1401). 'تأثیر پوشش خوراکی بر پایه‌ی ژل آلوئه‌ورا حاوی نانوذرات اکسید مس بر قطعات تازه بریده‌شده‌ی کیوی در دمای یخچال', پدافند الکترونیکی و سایبری, 13(49), pp. 19-34.
امیری, صابر, رضازاد باری, لعیا, احمدی پرتوی, غزاله. تأثیر پوشش خوراکی بر پایه‌ی ژل آلوئه‌ورا حاوی نانوذرات اکسید مس بر قطعات تازه بریده‌شده‌ی کیوی در دمای یخچال. پدافند الکترونیکی و سایبری, 1401; 13(49): 19-34.

تأثیر پوشش خوراکی بر پایه‌ی ژل آلوئه‌ورا حاوی نانوذرات اکسید مس بر قطعات تازه بریده‌شده‌ی کیوی در دمای یخچال

علوم و فنون بسته‌بندی
دوره 13، شماره 49، مرداد 1401، صفحه 19-34    اصل مقاله (1.07 M)
نوع مقاله: مقاله پژوهشی
نویسندگان
صابر امیری1؛ لعیا رضازاد باری* 2؛ غزاله احمدی پرتوی3
1استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه
2دکتری تخصصی، گروه علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران
3دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه ، ایران
تاریخ دریافت: 10 بهمن 1400،  تاریخ بازنگری: 10 خرداد 1401،  تاریخ پذیرش: 25 اردیبهشت 1401 
چکیده
برش‌های تازه‌ی میوه‌ی کیوی به دلیل نداشتن پوست و شرایط نامناسب نگهداری، مستعد آلودگی‌های باکتریایی و قارچی هستند. بنابراین استفاده از پوشش‌های محافظ برای رفع این مشکلات پیشنهاد شده است. هدف از این پژوهش افزایش ماندگاری برش‌های تازه‌ی کیوی در شرایط سرد بود. در این پژوهش نمونه‌ها در پوشش‌هایی شامل نانوذرات اکسید مس (0، 2/0 و 4/0%) و ژل آلوئه‌ورا (5، 5/7 و 10%) که بر اساس طرح آماری مرکب مرکزی به دست آمد، غوطه ور شدند و برای مدت چهار، نه و چهارده روز در یخچال نگهداری شدند؛ سپس ویژگی‌های نمونه‌ها با آزمون‌های کیفی شامل ، اسیدیته، آنتی‌اکسیدان، فنل کل، رنگ و پذیرش کلی بررسی شدند. در ادامه شرایط بهینه بر اساس نتایج همه‌ی آزمایش‌ها بر روی هر 17 نمونه آنالیز و تعین گردید و دو نمونه‌ی بهینه برای آزمون‌های تأییدی انتخاب شدند. نمونه‌ی بهینه با پوششی شامل ژل آلوئه‌ورا 1% و نانوذرات اکسید مس 88/1% تیمار شد و نمونه‌ی دوم به‌عنوان نمونه‌ی شاهد در نظر گرفته شد و به مدت 10 روز در یخچال نگهداری شدند. بررسی نتایج آزمایش‌ها نشان داد که بین نتایج آزمایش‌های نمونه‌ی شاهد و بهینه اختلاف معناداری وجود داشت. پوشش‌ها از افزایش  که باعث پیری در میوه‌ی کیوی می‌شوند و از کاهش بیش از حد آن که باعث فساد قارچی می‌شوند و همچنین از افزایش اسیدیته که منجر به تخمیر می‌شود، جلوگیری کردند؛ سایر پارامتر‌های مهم نمونه‌های پوشش داده شده هم بهتر حفظ شده بودند.
کلیدواژه‌ها
پوشش خوراکی؛ برش‌های تازه‌ی کیوی؛ ژل آلوئه‌ورا؛ نانوذرات اکسید مس؛ شرایط نگهداری سرد
عنوان مقاله [English]
The Effect of Edible Coating Based on Aloevera Gel Containing Copper Oxide Nanoparticles on Freshly Cut Pieces of Kiwi in Refrigerator Temperature
نویسندگان [English]
Saber Amiri1؛ Laya Rezazad Bari2؛ Ghazaleh Ahmadi Partovi3
1Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia
2PhD Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
3M.Sc. student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
چکیده [English]
Fresh slices of kiwi fruit are susceptible to bacterial and fungal contamination due to their lack of skin and improper storage conditions. Therefore, the use of protective coatings is suggested to solve these problems. The aim of this research was to increase the shelf life of fresh kiwi slices in cold conditions. In this research, the samples were immersed in coatings including copper oxide nanoparticles (0, 0.2 and 0.4%) and aloe vera gel (5, 7.5 and 10%) which were obtained based on the central composite statistical design, and They were kept in the refrigerator for four, nine and fourteen days; Then the characteristics of the samples were checked with qualitative tests including pH, acidity, antioxidant, total phenol, color and overall acceptance. Next, the optimal conditions were analyzed and determined based on the results of all the tests on all 17 samples, and two optimal samples were selected for verification tests. The optimal sample was treated with a coating containing 1% aloe vera gel and 1.88% copper oxide nanoparticles, and the second sample was considered as a control sample and was kept in the refrigerator for 10 days. Examining the results of the tests showed that there was a significant difference between the test results of the control and optimal samples. The coatings prevented an increase in pH that causes aging in kiwifruit, and an excessive decrease in pH that causes fungal spoilage, as well as an increase in acidity that leads to fermentation; Other important parameters of coated samples were better preserved.
کلیدواژه‌ها [English]
Edible Coating, Fresh Kiwi Slices, Aloevera Gel, Copper Oxide Nanoparticles, Cold Storage Conditions
مراجع
  • Amiri, Z. Sadeghnezhad, M. Rezazadeh Bari, and H. Almasi, "The effect of composite edible film of sodium caseinate/pectin/zedo gum with Hedgenettles extract on shelf life of chicken fillet," Scientific Quarterly Journal of Packaging Science and Technology, vol. 12, no. 47, pp. 31-41, 2021. (in persian)
  • Suhag, N. Kumar, A.T. Petkoska, A. Upadhyay, “Film formation and deposition methods of edible coating on food products: A review, "Food Research International, vol. 136, 109582. 2020.
  • Z. Asadi, Z. Beigmohammadi, A. Mirmajidi Hashtjin, “The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit,” Food Science and Technology , vol. 17 no. 102 pp. 53-67. 2020. (in persian)
  • Sedaghat, F. Hosseini, “Effects of edible coating (Aloevera gel) and type of packaging on the quality of Hayward kiwi fruit," Journal of food science and technology, vol. 15 no. 82 pp. 437-450. 2018.) in persian (
  • Pinto, A. Vilela, “Kiwifruit, a botany, chemical and sensory approach a review, " Advances in Plants & Agriculture Research , vol. 8 no. 1. 2018.
  • A. Elabd, M.M. Gomma, “The Use of Edible Coatings to Preserve Quality of Fresh Cut Kiwi Fruits (Ready to Eat),” Egyptian Journal of Food Science no. 46 pp. 113-123. 2018.
  • Amiri, L. Rezazad Bari, S. Malekzadeh, S. Amiri, P. Mostashari, P. Ahmadi Gheshlagh, “Effect of Aloe vera gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit,” Journal of Food Processing and Preservation. e15960. 2021.
  • Galus, E.A. Arik Kibar, M. Gniewosz, K. Kraśniewska," Novel materials in the preparation of edible films and coatings—A review,” Coatings, vol. 10, no. 7, pp. 674. 2020.
  • ZADEH, S. PIRSA, S. AMIRI, L. BARI, “Application of the Edible Coating of Carboxy Methyl Cellulose, Pectin Composite Containing Humulus lupulus Extract on the Shelf Life of Fresh Cute Oranges at Cold Conditions," Iraninan Journal of Biosystem Engeeniering, no. 51. 2020.
  • S. Nair, M. Tomar, S. Punia, W. Kukula-Koch, M. Kumar, “Enhancing the functionality of chitosan-and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review,” International Journal of Biological Macromolecules, vol. 64, pp. 303-320.  2020.
  • Benítez, I. Achaerandio, M. Pujolà, F. Sepulcre," Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices,” LWT-Food Science and Technology, vol. 61, no. 1, pp. 184-193. 2015.
  • Suriati, I.M.S. Utama, B.A. Harsojuwono, I.B.W. Gunam," Incorporating additives for stability of aloe gel potentially as an edible coating,” AIMS Agriculture & Food, vol. 5 no. 3, pp. 327-336. 2020.
  • Almasi, S. Azizi," Antimicrobial Properties of Nanoparticles and Their Application in Active Food Packaging: A Review,” Scientific Quarterly Journal of Packaging Science and Technology, vol. 10, no. 39 , pp. 28-43. 2019. (in persian).
  • Xing, W. Li, Q. Wang, X. Li, Q. Xu, X. Guo, X. Bi, X. Liu, Y. Shui, H. Lin, “Antimicrobial nanoparticles incorporated in edible coatings and films for the preservation of fruits and vegetables,” Molecules , vol. 24, no. 9, pp. 1695. 2019.
  • O. Ogunsona, R. Muthuraj, E. Ojogbo, O. Valerio, T.H. Mekonnen, “Engineered nanomaterials for antimicrobial applications: A review,” Applied Materials Today , vol. 18, 100473.  2020.
  • H. Seyed, S. Rastegar, S. Faramarzi," Impact of edible coating derived from a combination of Aloe vera gel, chitosan and calcium chloride on maintain the quality of mango fruit at ambient temperature,” Journal of Food Measurement and Characterization, vo;. 15, no. 4, pp. 2932-2942. 2021.
  • Emamifar, “Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage,” Innovative Food Technologies, vol. 2, no. 2, pp. 15-29. 2015. (in persian).
  • P. Arrubla Vélez, G.E. Guerrero Álvarez, M.C. Vargas Soto, N. Cardona Hurtado, M.I. Pinzón, C.C. Villa, “Aloe Vera Gel Edible Coating for Shelf Life and Antioxidant Proprieties Preservation of Andean Blackberry,” Processes vol. 9, no. 6, pp. 999. 2021.
  • Shah, M.S. Hashmi, “Chitosan–aloe vera gel coating delays postharvest decay of mango fruit,” Horticulture, Environment, and Biotechnology, vol. 61, no. 2, pp. 279-289. 2020.
  • Amiri, L.R. Bari, M.R. Bari., “The Effect of Milk-Pectin Protein Concentrate Composite Edible Coating Reinforced By Calcium Chloride and Nigella Sativa L. Essential oil on the Physicochemical, Antioxidant, and Microbial Characteristics of Strawberries During Storage,” Scientific Quarterly Journal of Packaging Science and Technology, vol. 12, no. 46, pp. 19-31. 2021. (in persian)
  • I. Pinzon, L.T. Sanchez, O.R. Garcia, R. Gutierrez, J.C. Luna, C.C. Villa," Increasing shelf life of strawberries (Fragaria ssp) by using a banana starch‐chitosan‐Aloe vera gel composite edible coating,” International Journal of Food Science & Technology , vol. 55, no. 1, pp. 92-98. 2020.
  • Hazrati, A.B. Kashkooli, F. Habibzadeh, Z. Tahmasebi-Sarvestani, A.R. Sadeghi, “Evaluation of Aloe vera gel as an alternative edible coating for peach fruits during cold storage period,” Gesunde Pflanzen , vol. 69, no. 3, pp. 131-137. 2017.
  • Misir, F.H. Brishti, M. Hoque,”Aloe vera gel as a novel edible coating for fresh fruits: A review,” American Journal of Food Science and Technology 2(3) 93-97. 2014. (in persian).
  • Martínez-Romero, S. Castillo, F. Guillén, H.M. Díaz-Mula, P.J. Zapata, D. Valero, M. Serrano, “Aloe vera gel coating maintains quality and safety of ready-to-eat pomegranate arils,” Postharvest Biology and Technology, vol. 86 pp. 107-112. 2013.
  • Hassanpour," Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit”, LWT-Food Science and Technology, vol. 60, no. 1, pp. 495-501. 2015. (in persian)
  • Serrano, J.M. Valverde, F. Guillén, S. Castillo, D. Martínez-Romero, D. Valero," Use of Aloe vera gel coating preserves the functional properties of table grapes,” Journal of agricultural and food chemistry, vol. 54, no.11,pp. 3882-3886. 2006.
  • Suriati, S.N.M.A. Suardani, W.H. Bria, “Edible Coating of Aloe Gel for Maintain Quality of Strawberry Fruit During Storage,” IOP Conference Series: Earth and Environmental Science, IOP Publishing, p. 012029. 2021
  • Liu, S. Tian, X. Meng, Y. Xu, “Effects of chitosan on control of postharvest diseases and physiological responses of tomato fruit,” Postharvest Biology and Technology, vol. 44, no.3, pp. 300-306. 2007.
  • Radi, E. Firouzi, H. Akhavan, S. Amiri, “Effect of gelatin-based edible coatings incorporated with Aloe vera and black and green tea extracts on the shelf life of fresh-cut oranges,” Journal of Food Quality, 1-11. 2017.
  • Plaza, I. Crespo, S. de Pascual-Teresa, B. de Ancos, C. Sánchez-Moreno, M. Muñoz, M.P. Cano," Impact of minimal processing on orange bioactive compounds during refrigerated storage,” Food Chemistry, vol. 124, no. 2, pp. 646-651. 2011.
  • Del Caro, A. Piga, V. Vacca, M. Agabbio, “Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage,” Food chemistry , vol. 84, no. 1, pp.  99-105. 2004.
  • B. Martín-Diana, D. Rico, C. Barry-Ryan, “Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce,” Innovative Food Science & Emerging Technologies, vol. 9, no. 4, pp. 593-603.  2008.
  • Benítez, M.I. Achaerandio Puente, M. Pujolà Cunill, “Effect on quality and shelf-life of an aloe vera edible coating in fresh-cut kiwi,” 2012 EFFosT Conference, Elsevier, pp. 4-15. 2012.
  • M. Barrett, J.C. Beaulieu, R. Shewfelt, “Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing,” Critical reviews in food science and nutrition 50(5) 369-389. 2010.
  • M. Valverde, D. Valero, D. Martínez-Romero, F. Guillén, S. Castillo, M. Serrano, ”Novel edible coating based on Aloe vera gel to maintain table grape quality and safety,“ Journal of agricultural and food chemistry 53(20) 7807-7813. 2005.
  • Benítez, I. Achaerandio, F. Sepulcre, M. Pujolà, “Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’kiwifruit,“ Postharvest Biology and Technology, 81 29-36. 2013.
  • Mastromatteo, M. Mastromatteo, A. Conte, M.A. Del Nobile, “Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward),“ Food Research International, 44(5) 1224-1230. 2011.
  • Hasany, M. Javanmard, F. Garosy, “Shelf life of kiwifruit coated with whey protein concentrate and rice bran oil,” Research in Science and Technology of Food magazine, 7 158-167. 2010.
آمار
تعداد مشاهده مقاله: 217
تعداد دریافت فایل اصل مقاله: 121