تأثیر پوشش خوراکی بر پایه صمغ زانتان غنی‌شده با اسید اولئیک بر کیفیت انبارمانی و خواص آنتی‌اکسیدانی میوه چیکو (Manilkara zapota)

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 1، دوره 20، شماره 3 - شماره پیاپی 87، مرداد و شهریور 1403، صفحه 1-15   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.86132.1307

نویسندگان

دارا رضاخانی؛ عبدالمجید میرزاعلیان دستجردی؛ سمیه رستگار^*

گروه علوم باغبانی، دانشکده کشاورزی و منابع طبیعی دانشگاه هرمزگان، هرمزگان، ایران

چکیده

میوه‌ی چیکو یا (sapodilla) به‌دلیل فسادپذیری بالا و از دست دادن سریع رطوبت، عمر مفید محدودی دارد. استفاده از پوشش‌های خوراکی به‌دلیل تأثیرگذاری در افزایش طول عمر مفید میوه‌ها، مورد توجه زیادی قرار گرفته است. هدف از این مطالعه ارزیابی اثربخشی پوشش خوراکی ساخته شده از صمغ زانتان (0/1 و 0/2 درصد) همراه با اسید اولئیک (1 درصد) در افزایش طول عمر مفید میوه‌ی چیکو در دمای 1 ± 8 درجه سانتی‌گراد و رطوبت نسبی 85-90 درصد است. کاهش وزن در میوه‌های تحت تیمار به‌طور قابل توجهی کمتر بود، به‌طوری‌که کمترین کاهش وزن در تیمار (صمغ زانتان 0/2 درصد + اسید اولئیک) مشاهده شد. بجز تیمار اسید اولئیک، سایر تیمارها در مقایسه با شاهد، سفتی بالاتری را نشان دادند. در پایان آزمایش، تیمارها به‌طور قابل توجهی تنفس میوه را کاهش دادند. در میوه‌های تحت تیمار همچنین در مقایسه با شاهد، ظرفیت آنتی‌اکسیدانی به‌طور قابل توجهی افزایش یافته و سطوح بالاتری از اسید آسکوربیک را نشان دادند. پایین‌ترین سطح TSS (22/8%) در تیمار (صمغ زانتان 0/2 درصد+ اسید اولئیک) مشاهده شد. علاوه بر این، نتایج نشان داد که میوه‌های تحت پوشش (صمغ زانتان 0/1 درصد + اسید اولئیک) فعالیت بالاتری را در آنزیم‌های سوپراکسید دسموتاز (SOD)، کاتالاز (CAT)  و آسکوربات پراکسیداز (APX) نسبت به میوه‌های تیمار شده با (صمغ زانتان 0/2 درصد + اسید اولئیک) و نمونه‌های شاهد نشان دادند. به‌طور کلی، میوه‌های تحت تیمار با (صمغ زانتان 0/2 درصد + اسید اولئیک) و (صمغ زانتان 0/1 درصد + اسید اولئیک) در مقایسه با شاهد و سایر تیمارها، بالاترین کیفیت کلی را نشان دادند. بنابراین، استفاده از این تیمارها برای حفظ کیفیت میوه‌ی چیکو توصیه می‌شود.

کلیدواژه‌ها

انبار؛ اولئیک اسید؛ پوشش خوراکی؛ زانتان؛ ساپودیلا (چیکو)

مراجع

1. Ali, S., Anjum, M.A., Ejaz, S., Hussain, S., Ercisli, S., Saleem, M.S., & Sardar, H. (2021). Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’mandarin fruits during low temperature storage. International Journal of Biological Macromolecules, 168, 77-85. https://doi.org/10.1016/j.ijbiomac.2020.12.028
2. Ayranci, E., & Tunc, S. (2004). The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris) and green peppers (Capsicum annuum L.). Food Chemistry, 87(3), 339-342. https://doi.org/10.1016/j.foodchem.2003.12.003
3. Brand-Williams, W., Cuvelier, M.E., & Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
4. Butar-Butar, M.E.T., Sukawaty, Y., & Sa'adah, H. (2021). Formulation and evaluation lotion of Tengkawang seed fat (Shorea mecistopteryx Ridley) and cocoa fat (Theobroma cacao) as a base. Jurnal Farmasi Etam (JFE), 1(1), 1-9. https://doi.org/10.52841/jfe.v1i1.188
5. Camargo, J. M., Dunoyer, A. T., & García-Zapateiro, L. A. (2016). The effect of storage temperature and time on total phenolics and enzymatic activity of sapodilla (Achras sapota). Revista Facultad Nacional de Agronomía Medellín, 69(2), 7955-7963. https://doi.org/10.15446/rfna.v69n2.59140
6. Chance, B., & Maehly, A.C. (1955). [136] Assay of catalases and peroxidases. https://doi.org/10.1016/S0076-6879(55)02300-8
7. Etemadipoor, R., Dastjerdi, A.M., Ramezanian, A., & Ehteshami, S. (2020). Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit. Scientia Horticulturae, 266, 109255. https://doi.org/10.1016/j.scienta.2020.109255
8. Galindo-Pérez, M.J., Quintanar-Guerrero, D., Mercado-Silva, E., Real-Sandoval, S.A., & Zambrano-Zaragoza, M.L. (2015). The effects of tocopherol nanocapsules/xanthan gum coatings on the preservation of fresh-cut apples: Evaluation of phenol metabolism. Food and Bioprocess Technology, 8, 1791-1799. https://doi.org/10.1007/s11947-015-1523-y
9. Galus, S., & Kadzińska, J. (2015). Food applications of emulsion-based edible films and coatings. Trends in Food Science & Technology, 45(2), 273-283. https://doi.org/10.1016/j.tifs. 2015.07.011
10. Giannopolitis, C.N., & Ries, S.K. (1977). Superoxide dismutases: I. Occurrence in higher plants. Plant Physiology, 59(2), 309-314. https://doi.org/10.1104/pp.59.2.309
11. Hassan, B., Chatha, S.A.S., Hussain, A.I., Zia, K.M., & Akhtar, N. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095-1107. https://doi.org/10.1016/j.ijbiomac. 2017.11.097
12. Hazirah, M.N., Isa, M.I.N., & Sarbon, N.M. (2016). Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends. Food Packaging and Shelf Life, 9, 55-63. https://doi.org/10.1016/j.fpsl.2016.05.008
13. Juhaimi, F.A., Ghafoor, K., & Özcan, M.M. (2012). Physical and chemical properties, antioxidant activity, total phenol and mineral profile of seeds of seven different date fruit (Phoenix dactylifera) varieties. International Journal of Food Sciences and Nutrition, 63(1), 84-89. https://doi.org/10.3109/09637486.2011.598851
14. Karunanayake, K.O.L.C., Liyanage, K.C.M., Jayakody, L.K.R.R., & Somaratne, S. (2020). Basil oil incorporated beeswax coating to increase shelf life and reduce anthracnose development in mango cv. Willard. Ceylon Journal of Science, 49(5), 355-361. https://doi.org/10.4038/cjs. v49i5.7802
15. Khajeh-Ali, S.H., Shahidi, F., Megahed, & Sedaghat, N. (2022). Evaluation of the effect of carboxy methyl cellulose edible coating containing Astragalus honey (Astragalus gossypinus) on the shelf-life of pistachio kernel. Food Control, 139, https://doi.org/10.1016/j.foodcont.2022.109094
16. Khalil, O.A., Mounir, A.M., & Hassanien, R.A. (2020). Effect of gamma irradiated Lactobacillus bacteria as an edible coating on enhancing the storage of tomato under cold storage conditions. Journal of Radiation Research and Applied Sciences, 13(1), 318-330. https://doi.org/10.1080/16878507.2020.1723886
17. Kumar, A., & Saini, C.S. (2021). Edible composite bi-layer coating based on whey protein isolate, xanthan gum and clove oil for prolonging shelf life of tomatoes. Measurement Food, 2, 100005. https://doi.org/10.1016/j.meafoo.2021.100005
18. Kumar, N., Pratibha, Upadhyay, A., Trajkovska Petkoska, A., Gniewosz, M., & Kieliszek, M. (2023). Extending the shelf life of mango (Mangifera indica) fruits by using edible coating based on xanthan gum and pomegranate peel extract. Journal of Food Measurement and Characterization, 17(2), 1300-1308. https://doi.org/10.1007/s11694-022-01706-6
19. Miteluț, A.C., Popa, E.E., Drăghici, M.C., Popescu, P.A., Popa, V.I., Bujor, O.C., & Popa, M.E. (2021). Latest developments in edible coatings on minimally processed fruits and vegetables: A review. Foods, 10(11), 2821. https://doi.org/10.3390/foods10112821
20. Mladenoska, I. (2012). The potential application of novel beeswax edible coatings containing coconut oil in the minimal processing of fruits. Advanced Technologies, 1(2), 26-34.
21. Nakano, Y., & Asada, K. (1981). Hydrogen peroxide is scavenged by ascorbate-specific peroxidase in spinach chloroplasts. Plant and Cell Physiology, 22(5), 867-880. https://doi.org/10.1093/oxfordjournals.pcp.a076232
22. Naveed, F., Nawaz, A., Ali, S., & Ejaz, S. (2024). Xanthan gum coating delays ripening and softening of jujube fruit by reducing oxidative stress and suppressing cell wall polysaccharides disassembly. Postharvest Biology and Technology, 209, 112689. https://doi.org/10.1016/j.postharvbio.2023.112689
23. O'grady, L., Sigge, G., Caleb, O.J., & Opara, U.L. (2014). Effects of storage temperature and duration on chemical properties, proximate composition and selected bioactive components of pomegranate (Punica granatum) arils. LWT-Food Science and Technology, 57(2), 508-515. https://doi.org/10.1016/j.lwt.2014.02.030
24. Oliveira, L.S., Rodrigues, D.C., Lopes, M.M.A., Moura, C.F.H., Oliveira, A.B., & Miranda, M.R. A. (2017). Changes in postharvest quality and antioxidant metabolism during development and ripening of sapodilla (Manilkara zapota). International Food Research Journal, 24(6), 2427-2434.
25. Paidari, S., Zamindar, N., Tahergorabi, R., Kargar, M., Ezzati, S., Shirani, N., & Musavi, S.H. (2021). Edible coating and films as promising packaging: a mini review. Journal of Food Measurement and Characterization, 15(5), 4205-4214. https://doi.org/10.1007/s11694-021-00979-7
26. Sánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. Journal of Food Engineering, 98(4), 443-452. https://doi.org/10.1016/j.jfoodeng.2010.01.026
27. Sapper, M., Talens, P., & Chiralt, A. (2019). Improving functional properties of cassava starch-based films by incorporating xanthan, gellan, or pullulan gums. International Journal of Polymer Science. https://doi.org/10.1155/2019/5367164
28. Setianingsih, N.L., Suaniti, N.M., Wirawan, I.G. (2023) Increased attractiveness and shelf life of siamese tangerines (Citrus nobilis) using various palmitic, stearic, and oleic acid emulsions and mixtures. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 13,7(2), 87-96. https://doi.org/10.29165/ajarcde.v7i2.204
29. Shah, N.N., Vishwasrao, C., Singhal, R.S., & Ananthanarayan, L. (2016). n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits. Food Hydrocolloids, 55, 179-188. https://doi.org/10.1016/j.foodhyd.2015.11.026
30. Sharif, Z.I.M., Mustapha, F.A., Jai, J., & Zaki, N.A.M. (2017). Review on methods for preservation and natural preservatives for extending the food longevity. Chemical Engineering Research Bulletin, 19. https://doi.org/10.3329/cerb.v19i0.33809
31. Vargas, M., Albors, A., Chiralt, A., & González-Martínez, C. (2006). Quality of cold-stored strawberries as affected by chitosan–oleic acid edible coatings. Postharvest Biology and Technology, 41(2), 164-171. https://doi.org/10.1016/j.postharvbio.2006.03.016
32. Wang, S.Y., & Gao, H. (2013). Effect of chitosan-based edible coating on antioxidants, antioxidant enzyme system, and postharvest fruit quality of strawberries (Fragaria x aranassa). LWT-Food Science and Technology, 52(2), 71-79. https://doi.org/10.1016/j.lwt.2012. 05.003
33. Wani, S.M., Gull, A., Ahad, T., Malik, A.R., Ganaie, T.A., Masoodi, F.A., & Gani, A. (2021). Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties. International Journal of Biological Macromolecules. https://doi.org/10.1016/ j.ijbiomac.2021.06.008
34. Widyastuti, T., Dewi, S.S., & Mudawy, A.A. (2023). Use of chitosan and essential oils as edible coating for Sapodilla fruit (Manilkara zapota). In IOP Conference Series: Earth and Environmental Science (Vol. 1172, No. 1, p. 012057). IOP Publishing. https://doi.org/10. 1088/1755-1315/1172/1/012057
35. Xing, Z., Wang, Y., Feng, Z., & Tan, Q. (2008). Effect of different packaging films on postharvest quality and selected enzyme activities of Hypsizygus marmoreus Journal of Agricultural and Food Chemistry, 56(24), 11838-11844. https://doi.org/10.1021/ jf8024387
36. Yaman, Ö., & Bayoιndιrlι, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food Science and Technology, 35(2), 146-150. https://doi.org/10. 1006/fstl.2001.0827
37. Yuan, F., Wang, C., Yi, P., Li, L., Wu, G., Huang, F., & Gan, T. (2023). The effects of combined 1-methylcyclopropene and melatonin treatment on the quality characteristics and active oxygen metabolism of mango fruit during storage. Foods, 12(10), 1979. https://doi.org/10.3390/ foods12101979
38. Zhang, Y., Huber, D.J., Hu, M., Jiang, G., Gao, Z., Xu, X., & Zhang, Z. (2018). Delay of postharvest browning in litchi fruit by melatonin via the enhancing of antioxidative processes and oxidation repair. Journal of Agricultural and Food Chemistry, 66(28), 7475-7484. https://doi.org/10.1021/acs.jafc.8b01922
39. Zheng, M., Lian, F., Zhu, Y., Zhang, Y., Liu, B., Zhang, L., & Zheng, B. (2019). pH-responsive poly (xanthan gum-g-acrylamide-g-acrylic acid) hydrogel: Preparation, characterization, and application. Carbohydrate Polymers, 210, 38-46. https://doi.org/10.1016/j.carbpol.2019.01.052