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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 فروردین 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
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آمار
تعداد مشاهده مقاله: 238
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