ارزیابی تاثیر پوشش خوراکی نانوذرات اکسید روی بر ویژگی های میکروبی، فیزیکوشیمیایی و حسی انگور سیاه طی انبارداری

نوع مقاله: مقاله پژوهشی

نویسنده

استادیار، دانشکده صنایع غذایی، دانشگاه بوعلی سینا

چکیده

کاهش ضایعات انگور به‌عنوان دومین محصول باغی کشور، اهمیت فراوانی بر اقتصاد ایران دارد. محلول‌های پوشش‌دهنده بر پایه  نانو اکسید روی با حل کردن و توزیع یکنواخت نا‌‌‌‌‌‌نو ذرات اکسید روی به کمک امواج فراصوت در آب مقطر در غلظت‌های متفاوت صفر، 25/0 ، 75/0 و 25/1 g/L تهیه شد. پوشش‌دهی خوشه‌های انگور  با غوطه‌ور سازی آن‌ها به مدتmin  5 در دمای محیط در هریک از محلول‌ها انجام گرفت. پس از آبکشی، خوشه‌ها بسته‌بندی شده و در انبار سرد با دمایoC 1 و رطوبت نسبی 5 ± 90% قرار داده شدند. آلودگی میکروبی (تعداد کپک و مخمر و کل باکتری‌های مزوفیل هوازی)، ویژگی‌های فیزیکوشیمیایی(کاهش وزن، سفتی، مقدار اسید آسکوربیک، محتوی آنتوسیانین، فنل و ظرفیت ضد اکسایشی، اسیدیته، pH و کل مواد جامد محلول) و خصوصیات حسی میوه‌های انگور پوشش داده شده با نانوذرات اکسید روی در مقایسه با شاهد، هر 15 روز یک بار و در طی 45 روز انبارداری بررسی گردید. نتایج نشان داد که پوشش‌های حاوی نانوذرات اکسید روی در نمونه‌های انگور علاوه‌بر ایجاد تاخیر در رشد میکروارگانیسم ها، موجب کاهش وزن، انهدام اسید آسکوربیک، ترکیبات فنلی و آنتوسیانین و حفظ سفتی نسبت به نمونه‌های شاهد تا 45 روز پس از شروع انبار مانی شدند (01/0p<).  پوشش‌های حاوی g/L 75/0 نانوذرات اکسید روی ضمن حفظ خصوصیات کیفی میوه‌های انگور در مقایسه با سایر نمونه‌ها و نمونه شاهد، بیش‌ترین اثر ضد‌میکروبی را  نشان دادند. هم‌چنین میوه‌های انگور پوشش داده شده با g/L 75/0 نانوذرات اکسید روی بالاترین امتیاز ویژگی‌های حسی را نیز از ارزیاب‌ها دریافت نمودند.

چکیده تصویری

ارزیابی تاثیر پوشش خوراکی نانوذرات اکسید روی بر ویژگی های میکروبی، فیزیکوشیمیایی و حسی انگور سیاه طی انبارداری

تازه های تحقیق

  • پوشش‌های حاوی نانوذرات اکسید روی کیفیت پس از برداشت انگور تازه را بهبود بخشیدند.
  • پوشش‌های خوراکی نانوذرات اکسید روی باعث افزایش مقاومت میکروبی انگور تازه طی انبارداری شدند.
  • عمر انبارداری انگور‌های تازه پوشش داده شده با نانوذرات اکسید روی به صورت معنی‌داری افزایش یافت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of nano ZnO edible coating effect on microbial, physicochemical and sensorial characteristics of black table grape during storage

نویسنده [English]

  • Aryou Emamifar
Assistant professor, Department of Food Science and Technology, College of Food Science, Buali Sina University
چکیده [English]

Table grape is considered as the second horticultural product in Iran and therefore any, will have a most positive economic effect. The coating solutions based on nano ZnO, were prepared by dissolving and soliciting the nano ZnO powder in distilled water at different concentrations (e.g. 0, 0.25, 0.75 and 1.25 g/L, w/w). Treatments were performed by dipping the table grape cluster in the coating solution for 5 min, then drained, packaged and stored at 1 ± 1oC, 90% ± 5 RH. Microbial Load (yeasts and molds and total aerobic bacteria), physiochemical characteristics (ascorbic acid (AA), weight loss, firmness, titratable acidity, soluble solid content (SSC), anthocyanin content, total phenolic and antioxidant activity) and sensory attributes of the samples were evaluated after 0 and every 15 d interval up to 45 d of storage compared to uncoated fruits. Results showed that the nano ZnO coating significantly (p<0.01) reduced the weight loss and AA degradation and maintained firmness, anthocyanin and phenol contents and antioxidant activity in coated samples as compared to uncoated up to 45 d storage. The coating containing 0.75 g/L nano ZnO, meanwhile maintained the fruits quality characteristics compared to the others, showed the highest antibacterial activity (p<0.01) during 45 d of storage. However, the panelists assigned the heights scores in sensory properties to the coated fruits with 0.75 g/L nano ZnO.

کلیدواژه‌ها [English]

  • Black tabla grape
  • nano ZnO
  • Nanotechnology
  • coating
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