مدلسازی جمعیت میکروبی جوانه گندم پوشش داده شده با امولسیون حاوی اسانس زرین‌گیاه در کیتوزان تحت بسته‌بندی اتمسفر اصلاح شده

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 3، دوره 19، شماره 6 - شماره پیاپی 84، بهمن و اسفند 1402، صفحه 125-141   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2023.84145.1280

نویسندگان

نسیم نجفی¹؛ هاجر عباسی^{* 2}

¹گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد اصفهان (خوراسگان(، دانشگاه آزاد اسلامی، اصفهان، ایران.

²گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران.

چکیده

غلات تازه جوانه‌زده به‌دلیل فواید سلامتی بخشی که دارند، منبع غذایی محبوب و پرطرفدار به شمار می‌روند. آنها بسیار حساس بوده و در طول حمل و نقل، فرآوری و نگهداری بسیار مستعد به فساد میکروبی هستند. هدف از این پژوهش بررسی تأثیر پوشش نانوامولسیون حاوی کیتوزان (75/0-0 درصد) و اسانس زرین‌گیاه ( ppm0-300) در زمان غوطه‌وری (10-120 ثانیه) بر خواص میکروبی گندم تازه جوانه‌زده طی نگهداری در دمای 4 درجه سانتی‌گراد می‌باشد. مدلسازی اثر متغیرهای مستقل بر کیفیت محصول توسط روش سطح پاسخ انجام شد. نتایج نشان داد که افزایش غلظت اسانس و محلول کیتوزان باعث کاهش فساد میکروبی محصول می‌شود. غلظت بالای اسانس زرین‌گیاه جمعیت قارچی را پس از 12 روز کاهش داد. پوشش‌دهی گندم جوانه‌زده در سطح بهینه متغیرهای مستقل (62/0 درصد کیتوزان، 57 ppm، و 49/29 ثانیه زمان غوطه‌وری) موجب کاهش معنی‌دار جمعیت میکروبی و قارچی محصول گردید. این تیمار توانست افت وزن را کم کند و سفتی بافت، محتوی فنول کل و اسید آسکوربیک گندم جوانه‌زده را در طول دوره نگهداری سرد حفظ کند، بدون آنکه تأثیری بر خواص حسی آن داشته باشد. یافته‌های این تحقیق نشان داد که پوشش نانوامولسیونی مبتنی بر کیتوزان و اسانس زرین‌گیاه در سطوح مناسب می‌تواند در حفظ کیفیت و افزایش عمر ماندگاری گندم جوانه زده مفید و مؤثر باشد.

کلیدواژه‌ها

آنالیز میکروبی؛ بادرنجبویه دنایی؛ پوشش خوراکی؛ روش سطح پاسخ

مراجع

1. (2000). ACC Approved Methods of Analysis, 11^th Ed. Method 945-38, St. Paul, MN, U.S.A.
2. Benhabiles, M.S., Drouiche, N., Lounici, H., Pauss, A., & Mameri, N. (2013). Effect of shrimp chitosan coatings as affected by chitosan extraction processes on postharvest quality of strawberry. Journal of Food Measurement and Characterization, 7, 215-221. https://doi.org/10.1007/s11694-013-9159-y
3. Bilbao‐Sainz, C., Chiou, B.S., Punotai, K., Olson, D., Williams, T., Wood, D., & McHugh, T. (2018). Layer‐by‐layer alginate and fungal chitosan based edible coatings applied to fruit bars. Journal of Food Science, 83(7), 1880-1887. https://doi.org/10.1111/1750-3841.14186.
4. Eftekhari, L., Abbasi, H., & Jahadi, M. (2021). Effect of thyme (Zataria multiflora) essential oil nano emulsion in tragacanth gum and UV-c irradiation on quality characterization of germinated mung bean. Journal of Food Science and Technology, 18(113), 41-57.
5. Enyiukwu, D.N., Bassey, I.N., Nwaogu, G.A., Chukwu, L.A., & Maranzu, J.O. (2020). Postharvest spoilage and management of fruits and vegetables: A perspective on small-holder agricultural systems of the tropics. Greener Trends in Plant Pathology and Entomology, 3, 001-017.
6. Eyiz, V., Tontul, İ., & Türker, S. (2020). The effect of edible coatings on physical and chemical characteristics of fruit bars. Journal of Food Measurement and Characterization, 14, 1775-1783. https://doi.org/10.1007/s11694-020-00425-0.
7. Feng, H., Nemzer, B., & Devries, J.W. (Eds.). (2018). Sprouted grains: Nutritional value, production, and applications. Elsevier. P.329.
8. Ghavam, M., Manconi, M., Manca, M.L., & Bacchetta, G. (2021). Extraction of essential oil from Dracocephalum kotschyi (Lamiaceae), identification of two active compounds and evaluation of the antimicrobial properties. Journal of Ethnopharmacology, 267, 113513. https://doi.org/10.1016/j.jep.2020.113513.
9. Gol, N.B., Chaudhari, M.L., & Rao, T.R. (2015). Effect of edible coatings on quality and shelf life of carambola (Averrhoa carambola) fruit during storage. Journal of Food Science and Technology, 52, 78-91. https://doi.org/10.1007/s13197-013-0988-9.
10. Guerra, I.C.D., de Oliveira, P.D.L., de Souza Pontes, A.L., Lúcio, A.S.S.C., Tavares, J.F., Barbosa-Filho, J.M., & de Souza, E.L. (2015). Coatings comprising chitosan and Mentha piperita or Mentha× villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit. International Journal of Food Microbiology, 214, 168-178. https://doi.org/10.1016/j.ijfoodmicro.2015.08.009
11. Heydari, P., Yavari, M., Adibi, P., Asghari, G., Ghanadian, S.M., Dida, G.O., & Khamesipour, F. (2019). Medicinal properties and active constituents of Dracocephalum kotschyi and its significance in Iran: a systematic review. Evidence-Based Complementary and Alternative Medicine. https://doi.org/10.1155/2019/9465309
12. Huang, Z., Li, J., Zhang, J., Gao, Y., & Hui, G. (2017). Physicochemical properties enhancement of Chinese kiwi fruit (Actinidia chinensis Planch) via chitosan coating enriched with salicylic acid treatment. Journal of Food Measurement and Characterization, 11, 184-191. https://doi.org/10.1007/s11694-016-9385-1.
13. Jhalegar, M.J., Sharma, R.R., & Singh, D. (2015). In vitro and in vivo activity of essential oils against major postharvest pathogens of Kinnow (Citrus nobilis× deliciosa) mandarin. Journal of Food Science and Technology, 52, 2229-2237. https://doi.org/10.1007/s13197-014-1281-2.
14. Khaskheli, N., Laghari, G.M., Hussain, S., Ahmed, M., & Phys, M. (2019). Effect of temperature regimes on seed germination and agronomic features at early growth stage of wheat (Triticum aestivum) cultivars. Journal of Chemical Biological and Physical Sciences, 9(4), 603-616. https://doi.org/10.24214/jcbps.B.9.4.60316.
15. Khodaei, M., Amanzadeh, Y., Faramarzi, M.A., & Hamedani, M.P. (2018). Chemical analysis and anti-bacterial effect of essential oils from three different species of Dracocephalum in Iran. American Journal of Essential Oils and Natural Products, 6(3), 31-34.
16. Kotta, S., Khan, A.W., Ansari, S.H., Sharma, R.K., & Ali, J. (2015). Formulation of nanoemulsion: a comparison between phase inversion composition method and high-pressure homogenization method. Drug Delivery, 22(4), 455-466. https://doi.org/10.3109/10717544.2013.866992
17. Maleki, G., Sedaghat, N., Woltering, E.J., Farhoodi, M., & Mohebbi, M. (2018). Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage. Journal of Food Measurement and Characterization, 12, 1610-1621. https://doi.org/10.1007/s11694-018-9776-6.
18. Marti, A., Cardone, G., Pagani, M.A., & Casiraghi, M.C. (2018). Flour from sprouted wheat as a new ingredient in bread-making. LWT, 89, 237-243. https://doi.org/10.1016/j.lwt.2017.10.052.
19. Márton, M., Mandoki, Z., Csapo-Kiss, Z.S., & Csapó, J. (2010). The role of sprouts in human nutrition. A review. Acta Universitatis Sapientiae, 3, 81-117.
20. Martucci, J.F., Gende, L.B., Neira, L.M., & Ruseckaite, R.A. (2015). Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films. Industrial Crops and Products, 71, 205-213. http://dx.doi.org/10.1016/j.indcrop.2015.03.079.
21. Mazrouei Sebdani, M., & Abbasi, H. (2023). Green extraction of carotenoids from pumpkin with ultrasound-assisted method; optimization using response surface methodology. Microchemical Journal, 193, 109092. https://doi.org/10.1016/j.microc.2023.109092
22. Mohammadi, L., Ramezanian, A., Tanaka, F., & Tanaka, F. (2021). Impact of Aloe vera gel coating enriched with basil (Ocimum basilicum) essential oil on postharvest quality of strawberry fruit. Journal of Food Measurement and Characterization, 15, 353-362. https://doi.org/10.1007/s11694-020-00634-7
23. Moradi, F., Emamifar, A., & Ghaderi, N. (2019). Effect of basil seed gum based edible coating enriched with echinacea extract on the postharvest shelf life of fresh strawberries. Journal of Food Measurement and Characterization, 13, 1852-1863. https://doi.org/10.1007/s11694-019-00104-9
24. Nouri, E., & Abbasi, H. (2018). Effects of different processing methods on phytochemical compounds and antioxidant activity of Spirulina platensis. Applied Food Biotechnology, 5(4), 221-232. https://doi.org/10.22037/afb.v5i4.20715
25. Oms-Oliu, G., Odriozola-Serrano, I., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). Antioxidant content of fresh-cut pears stored in high-O₂ active packages compared with conventional low-O₂ active and passive modified atmosphere packaging. Journal of Agricultural and Food Chemistry, 56(3), 932-940. https://doi.org/10.1021/jf071210z
26. Perdones, A., Sánchez-González, L., Chiralt, A., & Vargas, M. (2012). Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology, 70, 32-41. http://doi.org/10.1016/j.postharvbio.2012.04.002
27. Petriccione, M., De Sanctis, F., Pasquariello, M.S., Mastrobuoni, F., Rega, P., Scortichini, M., & Mencarelli, F. (2015). The effect of chitosan coating on the quality and nutraceutical traits of sweet cherry during postharvest life. Food and Bioprocess Technology, 8, 394-408. https://doi.org/10.1007/s11947-014-1411-x
28. Pilon, L., Spricigo, P.C., Miranda, M., de Moura, M.R., Assis, O.B.G., Mattoso, L.H.C., & Ferreira, M.D. (2015). Chitosan nanoparticle coatings reduce microbial growth on fresh‐cut apples while not affecting quality attributes. International Journal of Food Science & Technology, 50(2), 440-448. https://doi.org/10.1111/ijfs.12616.
29. Pizato, S., Vega-Herrera, S.S., Chevalier, R.C., Pinedo, R.A., & Cortez-Vega, W.R. (2022). Impact of chitosan coatings enriched with clove essential oil on quality of minimally processed strawberries. Brazilian Archives of Biology and Technology, 65. https://doi.org/10.1590/1678-4324-2022210278.
30. Rashid, F., Ahmed, Z., Ameer, K., Amir, R.M., & Khattak, M. (2020). Optimization of polysaccharides-based nanoemulsion using response surface methodology and application to improve postharvest storage of apple (Malus domestica). Journal of Food Measurement and Characterization, 14, 2676-2688. https://doi.org/10.1007/s11694-020-00514-0
31. Rastegar, S., & Atrash, S. (2021). Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage. Journal of Food Measurement and Characterization, 15, 265-275. https://doi.org/10.1007/s11694-020-00635-6
32. Rezvani, F., Abbasi, H., & Nourani, M. (2020). Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream. Journal of Food Processing and Preservation, 44(10), e14743. https://doi.org/10.1111/jfpp.14743
33. Saki, M., ValizadehKaji, B., Abbasifar, A., & Shahrjerdi, I. (2019). Effect of chitosan coating combined with thymol essential oil on physicochemical and qualitative properties of fresh fig (Ficus carica) fruit during cold storage. Journal of Food Measurement and Characterization, 13, 1147-1158. https://doi.org/10.1007/s11694-019-00030-w
34. Samtiya, M., Aluko, R.E., Dhewa, T., & Moreno-Rojas, J.M. (2021). Potential health benefits of plant food-derived bioactive components: An overview. Foods, 10(4), 839. https://doi.org/10.3390/foods10040839
35. Sridhar, A., Ponnuchamy, M., Kumar, P.S., & Kapoor, A. (2021). Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. Environmental Chemistry Letters, 19, 1715-1735. https://doi.org/10.1007/s10311-020-01126-2
36. Thirupathi Vasuki, M., Kadirvel, V., & Pejavara Narayana, G. (2023). Smart packaging- An overview of concepts and applications in various food industries. Food Bioengineering, 2(1), 25-41. https://doi.org/10.1002/fbe2.12038
37. Toǧrul, H., & Arslan, N. (2004). Carboxymethyl cellulose from sugar beet pulp cellulose as a hydrophilic polymer in coating of mandarin. Journal of Food Engineering, 62(3), 271-279. https://doi.org/10.1016/S0260-8774(03)00240-1
38. Turner, E.R., Luo, Y., & Buchanan, R.L. (2020). Microgreen nutrition, food safety, and shelf life: A review. Journal of Food Science, 85(4), 870-882. https://doi.org/10.1111/1750-3841.15049
39. Wang, L., Liu, F., Jiang, Y., Chai, Z., Li, P., Cheng, Y., & Leng, X. (2011). Synergistic antimicrobial activities of natural essential oils with chitosan films. Journal of Agricultural and Food Chemistry, 59(23), 12411-12419. https://doi.org/10.1021/jf203165k
40. Yavari, P., & Abbasi, H. (2022). Effects of nanoemulsion edible coatings containing Aloe vera gel and Oregano (Mentha longifolia) oil and application of UV-C irradiation on the physicochemical properties of lentil sprout during cold storage. Journal of Food Measurement and Characterization, 1-14. https://doi.org/10.1007/s11694-021-01206-z
41. Zhu, X., Wang, Q., Cao, J., & Jiang, W. (2008). Effects of chitosan coating on postharvest quality of mango (Mangifera indica cv. Tainong) fruits. Journal of Food Processing and Preservation, 32(5), 770-784. https://doi.org/10.1111/j.1745-4549.2008.00213.x