News

 Statistics

Number of Journals52
Number of Issues2,123
Number of Articles21,973
Article View94,037,719
PDF Download28,705,773
Najafi, N., Abbasi, H. (2024). Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging. , 19(6), 125-141. doi: 10.22067/ifstrj.2023.84145.1280
Nasim Najafi; Hajar Abbasi. "Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging". , 19, 6, 2024, 125-141. doi: 10.22067/ifstrj.2023.84145.1280
Najafi, N., Abbasi, H. (2024). 'Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging', , 19(6), pp. 125-141. doi: 10.22067/ifstrj.2023.84145.1280
Najafi, N., Abbasi, H. Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging. , 2024; 19(6): 125-141. doi: 10.22067/ifstrj.2023.84145.1280

Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging

مجله پژوهشهای علوم و صنایع غذایی ایران
Article 3, Volume 19, Issue 6 - Serial Number 84, January and February 2024, Pages 125-141    PDF (1011.3 K)
Document Type: Research Article-en
DOI: 10.22067/ifstrj.2023.84145.1280
Authors
Nasim Najafi1; Hajar Abbasi* 2
1Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
Abstract
Due to its health benefits, fresh sprouted cereals are considered popular food source. They are very sensitive and highly susceptible to microbial spoilage during transportation, processing, and storage. This phenomenon makes them potentially high-risk fresh products. This study aimed to assess the effect of emulsion coating consisting of Dracocephalum kotschyi essential oil (0, 50, 150, 250, 300 ppm)-chitosan solution (0, 0.3, 0.38, 0.63, 0.75%) during the immersion time (10, 25, 55, 85, 100 s) on the microbial properties of fresh sprouted wheat stored at 4°C. The Response Surface Methodology (RSM) was adopted in modeling the independent variables’ effects. The results shown that increase in the essential oil and chitosan solution concentration reduced the microbial spoilage. High concentration of Dracocephalum kotschyi oil decreased the fungus population after 12 days. Coating of sprouted wheat at optimized level of independent variables (0.62% chitosan, 57 ppm Dracocephalum kotschyi oil and 29.49 s immersion time) reduced the microbial and fungal populations. This treatment can reduce weight loss, and maintain tissue firmness, total phenolic, and ascorbic acid content of the sprouted wheat during cold storage, with no effect on its sensory properties. Our findings indicate that nanoemulsion coating based on chitosan and Dracocephalum kotschyi oil at appropriate levels could be beneficial in maintaining sprouted wheat quality and increasing its shelf-life.
Keywords
Badrandjboie-Dennai; Edible coating; Microbiological analysis; Response surface methodology
References
  1. (2000). ACC Approved Methods of Analysis, 11th 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
Statistics
Article View: 1,812
PDF Download: 545


Journal Management System. Powered by Sinaweb