News

 Statistics

Number of Journals52
Number of Issues2,120
Number of Articles21,946
Article View93,922,774
PDF Download28,517,292
Reyhani Poul, S., Yeganeh, S., Raftani Amiri, Z. (2024). Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator. , 20(1), 101-117. doi: 10.22067/ifstrj.2022.79065.1210
Soheyl Reyhani Poul; Sakineh Yeganeh; Zeynab Raftani Amiri. "Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator". , 20, 1, 2024, 101-117. doi: 10.22067/ifstrj.2022.79065.1210
Reyhani Poul, S., Yeganeh, S., Raftani Amiri, Z. (2024). 'Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator', , 20(1), pp. 101-117. doi: 10.22067/ifstrj.2022.79065.1210
Reyhani Poul, S., Yeganeh, S., Raftani Amiri, Z. Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator. , 2024; 20(1): 101-117. doi: 10.22067/ifstrj.2022.79065.1210

Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator

مجله پژوهشهای علوم و صنایع غذایی ایران
Article 8, Volume 20, Issue 1 - Serial Number 85, March and April 2024, Pages 101-117    PDF (1 M)
Document Type: Research Article
DOI: 10.22067/ifstrj.2022.79065.1210
Authors
Soheyl Reyhani Poul1; Sakineh Yeganeh* 2; Zeynab Raftani Amiri3
1Department of Processing of Fishery Products, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
Abstract
Introduction
 Since heat treatments and special standards are not used in the production of traditional (homemade) tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator (4°C). Astaxanthin extracted from aquatics has antimicrobial activity and color similar to tomato and can probably be effective in preventing spoilage of tomato paste. In addition, astaxanthin has other properties in the field of preventing and controlling diseases and maintaining human health, which justifies its use in food formulations as an enrichment. Since heat, enzyme, acid, etc. treatments are practiced during the production of tomato paste, these factors may change the structure and thus the function of astaxanthin. For this reason, astaxanthin nanoencapsulation is necessary for its use in tomato paste formulation.
 
Materials and Methods
 In this research, first, astaxanthin was extracted from Haematococcus pluvialis microalgae using the acid-acetone combined method. Then, this pigment was nanoencapsulated using maltodextrin-sodium caseinate coating and the resulting nanocapsules were used together with the pure form of astaxanthin in the formulation of tomato paste. The research treatments were control, tomato pastes containing 3 and 6% astaxanthin (A and B, respectively) and also 3, 6 and 9% nanocapsules carrying the pigment (C, D and E, respectively). These treatments were kept at refrigerator for 28 days and were evaluated (on days 0, 7, 14, 21 and 28) in terms of the total number of fungi, Howard's number (HMC), pH, fungal flora, total bacteria count, amount of lactic acid bacteria and sensory properties. This research was conducted in a completely randomized design. Data were analyzed by One-way Anova and the difference between the means was evaluated by Duncan's test at 95% confidence level.
 
 
 
Results and Discussion
 The results showed that the fungi proliferation, total count and lactic acid bacteria were slower than the control during the storage period in the treatments containing astaxanthin and its carrying nanocapsules, and the minimum number of the mentioned microorganisms and Howard's number were related to treatments D and E (p>0.05). Treatments C, B and A were ranked next in this respect (p<0.05). The number of fungi in two treatments D and E from day 0 to 28 varied from 128 to 332 cfu/gr. Also, the Howard number of these treatments was recorded from 18 to 34% in the mentioned time period. However, these two indices in the control ranged from 121 to 792 cfu/gr and 18 to 91%, respectively, during the storage period. The count of total bacteria and the amount of lactic acid bacteria in the control on day 28 were equal to 8.9 cfu/gr and 311 mg/kg, respectively, but these two values were recorded in the E and D treatments on the same day, about 4.8 cfu/gr and 110 mg/kg, respectively. Counting the total number of fungi, bacterias and also Howard's number in control and other treatments showed that the effect of nanocapsules carrying astaxanthin on microbial growth and proliferation is significantly greater than pure astaxanthin (p<0.05). The pH of the treatments varied from 3.9 to 5.8 during the storage period and the most standardized pH (3.9-4.4) was recorded in C, D and E (p>0.05) treatments (p<0.05). The pH of two treatments A and B (p>0.05) was higher than the three mentioned treatments and lower than the control (p<0.05). This finding showed that nanocapsules carrying astaxanthin have a greater effect on controlling the pH of tomato paste than pure astaxanthin during storage at refrigerator (p<0.05). The identification of the fungal flora of the treatments on the 28th day confirmed that two genus of Penicillium and Aspergillus form the main flora of the product. The results of the sensory evaluation of the treatments on day 0 showed that adding astaxanthin and its carrier nanocapsules does not change the color, aroma, taste and texture indicators (subsequently the general acceptance) of tomato paste (p>0.05). On the 28th day, the mentioned sensory indices only in the two treatments D and E were not significantly different from the 0 day, but they changed negatively in the other treatments (p<0.05).
 
Conclusion
 According to the findings of the present research, astaxanthin extracted from Haematococcus pluvialis microalgae has the ability to inhibit fungal and bacterial spoilage and stabilize the sensory properties of tomato paste stored at refrigerator. This properties were improved by adding nanoencapsulated pigment using maltodextrin-sodium caseinate combined coating. Since there were no significant differences between the two treatments containing 6% and 9% of nanocapsules carrying astaxanthin (D and E) in terms of quality indices and microbial spoilage, therefore, the treatment containing 6% nanocapsules is introduced as the optimal treatment.
Keywords
Astaxanthin; Carrier nanocapsules; Maltodextrin; Microbial spoilage; Sensory properties; Tomato paste
References
  1. Arasteh, N. (1992). Identification of spore producing bacteria in tomato paste, Master's thesis, Faculty of Agriculture, Ferdowsi University of Mashhad. (In Persian)
  2. Abdelmalek, B.E., Sila, A., Ghlissi, Z., Taktak, M.A., Ayadi, M.A., & Bougatef, A. (2016). The influence of natural astaxanthin on the formulation and storage of marinated chicken steaks. Journal of Food Biochemistry, 40(4), 393-403. https://doi.org/10.1111/jfbc.12224
  3. Ahmed, E.A., Mohamed, H.E., & Abd El-Salam, H.S. (2022). In vitro antimicrobial activity of astaxanthin crude extract from Haematococcus pluvialis. Egyptian Journalof Aquatic Biology, 26, 95-106. https://dx.doi.org/ 10.21608/ejabf.2022.224854
  4. Battilani, P., Chiusa, G., Cervi, C., Trevisan, M., & Ghebbioni, C. (1996). Fungal growth and ergosterol content in tomato fruits infected by fungi. Italian Journal of Food Science, 4, 283-289.
  5. Bennedsen, M., Wang, X., Willén, R., Wadström, T., & Andersen, L.P. (2000). Treatment of pylori infected mice with antioxidant astaxanthin reduces gastric inflammation, bacterial load and modulates cytokine release by splenocytes. Immunology Letters, 70(3), 185-189. https://doi.org/10.1016/S0165-2478 (99)00145-5
  6. Dong, S., Huang, Y., Zhang, R., Wang, S., & Liu, Y. (2014). Four different methods comparison for extraction of astaxanthin from green alga Haematococcus pluvialis. The Scientific World Journal, 1-7. https://doi.org/10.1155/2014/694305
  7. Dewati, P. R., Rohman, A., & Budiman, A. (2020). A Preliminary Study of Extraction and Purification Processes of Astaxanthin from Haematococcus pluvialisas a Natural Antioxidant. In IOP Conference Series: Materials Science and Engineering(Vol. 778, No. 1, p. 012032). IOP Publishing.
  8. Elhami Rad, A., & Shahidi, F. (2005). Identification of bulk tomato paste fungal contamination in cold store and determination of prevalence for different species. Iranian Food Science and Technology Research Journal, 1(1), 19-26. (In Persian)
  9. Elhami Rad, A., & Shahidi, F. (2007). Evaluation of physicochemical and microbial changes of bulk tomato paste during cold storage. Journal of Science and Technology of Agriculture and Natural Resources, 8(1), 171-180. (In Persian)
  10. Gu, Z., Deming, C., Yongbin, H., Zhigang, C., & Feirong, G. (2008). Optimization of carotenoids extraction from Rhodobacter sphaeroides. LWT-Food Science and Technology, 41(6), 1082-1088. https://doi.org/10.1016/j.lwt.2007.07.005
  11. Huhtanen, C.N., Naghski, J., Custer, C.S., & Russell, R.W. (1976). Growth and toxin production by Clostridium botulinum in moldy tomato juice. Applied and Environmental Microbiology, 32(5), 711-715. https://doi.org/10.1128/aem.32.5.711-715.1976
  12. Hasan, H.A.H. (1995). Alternaria mycotoxins in black rot lesion of tomato fruit: conditions and regulation of their production. Mycopathologia, 130(3), 171-177. https://doi.org/10.1007/BF01103101
  13. Hasani, Sh., Shahidi, M., & Ojagh, M. (2018). The production and evaluation of nanoliposomes containing bioactive peptides derived from fish wastes using the alkalase enzyme. Research and Innovation in Food Science and Industry, 8(1), 31-44. (In Persian)
  14. Irna, C., Jaswir, I., Othman, R., & Jimat, D.N. (2017). Document details. International Food Research Journal, 24, 508-513.
  15. Jacques, S. (1999). The potential preventive effects of vitamins for cataract and age-related macular degeneration. International Journal for Vitamin and Nutrition Research, 69(3), 198-205. https://doi.org/10.1024/ 0300-9831.69.3.198
  16. Kalyoncu, F. (2005). Determination of fungi associated with tomatoes (Lycopersicum esculentum) and tomato pastes fatih kalyoncu, A. usame tamer and mustafa oskay. The Plant Pathology Journal, 4(2), 146-9.
  17. Kang, C.D., & Sim, S.J. (2007). Selective extraction of free astaxanthin from Haematococcus culture using a tandem organic solvent system. Biotechnology Progress, 23(4), 866-871. https://doi.org/10.1021/bp0700354
  18. Khaleghi, A., Rezaei K., Kasai, M., Khosravi, K., & Soleymani, M. (2013). Evaluation of antioxidant properties of Berberis crataegina extract on fat oxidation of beef sausages during refrigerated storage. Iranian Journal of Nutrition Sciences and Food Technology, 7(5), 345-353. (In Persian)
  19. Karazhyan, R., Habibi, M., Yavarmanesh, M., Edalatian, M., & Pourianfa, H. (2016). Aspergillus niger measurement in tomato paste using Real Time, Journal of Applied Microbiology in Food Industry, 2(1), 1-14. (In Persian)
  20. Liu, Z.W., Zeng, X.A., Cheng, J.H., Liu, D.B., & Aadil, R.M. (2018). The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis. International Journal of Food Science and Technology, 53(9), 2212-2219. https://doi.org/10.1111/ijfs.13810
  21. Mundt, J.O. (1978). Effect of mold growth on the pH of tomato juice. Journal of Food Protection, 41(4), 267-268. https://doi.org/10.4315/0362-028X-41.4.267
  22. Mortazavi, A., & Tabatabaei, F. (1997). Fungal toxins. Publications of Ferdowsi University of Mashhad. (In Persian)
  23. Machado, A.R., Assis, L.M., Costa, J.A.V., Badiale-Furlong, E., Motta, A.S., Micheletto, Y.M.S., & Souza-Soares, L. A. (2014). Application of sonication and mixing for nanoencapsulation of the cyanobacterium Spirulina platensis in liposomes. International Food Research Journal, 21(6), 2201-2214.
  24. Mohammadpourfard, I., Khanjari, A., Akhonzadeh Basti, A., Herrero‐Latorre, C., Shariatifar, N., & Hosseini, H. (2021). Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite. Food Science and Nutrition, 9(1), 345-356. https://doi.org/10.1002/fsn3.2000
  25. Oladiran, A.O., & Iwu, L.N. (1992). Changes in ascorbic acid and carbohydrate contents in tomato fruits infected with pathogens. Plant Foods for Human Nutrition, 42(4), 373-382. https://doi.org/10.1007/BF02194098
  26. Porretta, S., & Vicini, E. (1993). Changes in tomato pulp quality caused by lactic acid bacteria. International Journal of Food Science & Technology, 28(6), 611-616.
  27. Palozza, P., Torelli, C., Boninsegna, A., Simone, R., Catalano, A., Mele, M.C., & Picci, N. (2009). Growth-inhibitory effects of the astaxanthin-rich alga Haematococcus pluvialis in human colon cancer cells. Cancer Letters, 283(1), 108-117. https://doi.org/10.1016/j.canlet.2009.03.031
  28. Ramezanzade, L., Hosseini, S.F., & Nikkhah, M. (2017). Biopolymer-coated nanoliposomes as carriers of rainbow trout skin-derived antioxidant peptides. Food Chemistry, 234, 220-229. https://doi.org/10.1016/j.foodchem. 2017.04.177
  29. Reyhani Poul, S., & Yeganeh, S. (2022). Physicochemical and antioxidant properties of chitosan-coated nanoliposome loaded with bioactive peptides produced from shrimp wastes hydrolysis. Iranian Journal of Fisheries Sciences, 21(4), 987-1003. https://doi.org/10.22092/ijfs.2022.126498
  30. Samano, S.G. (1983). The capability of some common tomato molds to produce mycotoxins and their relationship to Howard mold count. Dissertation Abstracts International, 41(4), 1049.
  31. Sarada, R., Vidhyavathi, R., Usha, D., & Ravishankar, G.A. (2006). An efficient method for extraction of astaxanthin from green alga Haematococcus pluvialis. Journal of Agricultural and Food Chemistry, 54(20), 7585-7588. https://doi.org/10.1021/jf060737t
  32. Suganya, V., & Asheeba, S. (2015). Antioxidant and antimicrobial activity of astaxanthin isolated from three varieties of crabs. International Journalof Recent Scientific Research, 6(10), 6753-6758.
  33. Sun, W., Lin, H., Zhai, Y., Cao, L., Leng, K., & Xing, L. (2015). Separation, Purification, and Identification of (3S, 3′ S)-trans-Astaxanthin from Haematococcus pluvialis. Separation Science and Technology, 50(9), 1377-1383. https://doi.org/10.1080/01496395.2014.976873
  34. Safari, R., Mirbakhsh, M., Ghaffari, H., Reyhani Poul, S., Rahmati, R., & Ebrahimzadeh, M. (2022a). Effect of temperature, pH, and time factors on the stability and antioxidant activity of the extracted astaxanthin from haematococcus microalgae (Haematococcus pluvialis). Iranian Scientific Fisheries Journal, 31(1), 109-120. (In Persian). http://dorl.net/dor/20.1001.1.10261354.1401.31.1.10.2
  35. Safari, R., Raftani Amiri, Z., Reyhani Poul, S., & Ghaffari, H. (2022b). Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of resulting nanoparticles in ice cream formulation. Iranian Journal of Food Science and Technology, 123(19), 145-159. (In Persian). http://doi.org/10.52547/fsct.19.123.145
  36. Sartaj, K., Gupta, P., Tripathi, S., Poluri, K.M., & Prasad, R. (2022). Insights into the extraction, characterization and antifungal activity of astaxanthin derived from yeast de-oiled biomass. Environmental Technology and Innovation, 27, 102437. https://doi.org/10.1016/j.eti.2022.102437
  37. Tanaka, T., Morishita, Y., Suzui, M., Kojima, T., Okumura, A., & Mori, H. (1994). Chemoprevention of mouse urinary bladder carcinogenesis by the naturally occurring carotenoid astaxanthin. Carcinogenesis, 15(1), 15-19. https://doi.org/10.1093/carcin/15.1.15
  38. Tracy, R.P. (1999). Inflammation markers and coronary heart disease. Current Opinion in Lipidology, 10(5), 435-441. https://doi.org/10.1097/00041433-199910000-00008
  39. Uylaser, V., & Basoglu, F. (1997). Research on changes of bacteria and yeasts and effects of spoilage on tomato paste production stage. Gida, 22(1), 62-85
  40. Uchiyama, K., Naito, Y., Hasegawa, G., Nakamura, N., Takahashi, J., & Yoshikawa, T. (2002). Astaxanthin protects β-cells against glucose toxicity in diabetic db/db mice. Redox Report, 7(5), 290-293. https://doi.org/10.1179/135100002125000811
  41. Yuan, J.P., & Chen, F. (2000). Purification of trans-astaxanthin from a high-yielding astaxanthin ester-producing strain of the microalga Haematococcus pluvialis. Food Chemistry, 68(4), 443-448. https://doi.org/10.1016/S0308-8146(99)00219-8
  42. Yan, M., Liu, B., Jiao, X., & Qin, S. (2014). Preparation of phycocyanin microcapsules and its properties. Food and Bioproducts Processing, 92(1), 89-97. https://doi.org/10.1016/j.fbp.2013.07.008

 

Statistics
Article View: 5,325
PDF Download: 334


Journal Management System. Powered by Sinaweb