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
[1] Fabani, M. P. et al. (2017). Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins. J. Food Compos. Anal., 58, 23-32.
[2] کرمی، م.ج. (1384) معرفی و تشریح خصوصیات مهم ارقام انگور دیم در استان کردستان. نهال و بذر، جلد 21، شماره 4، ص 577-596.
[3] Palou, L. Serrano, M., Martínez-Romero, D., Valero, D. (2010). New approaches for postharvest quality retention of table grapes.  Fresh Prod., 4, 103–110.
[4] Oh, Y.A., Oh, Y.J., Song, A.U., Won, J.S., Song, K.B., Min, S.C. (2017).Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation. LWT., Food Sci. Technol., 75, 742-750.
[5] Shiri, M.A., Bakhshi, D., Ghasemnezhad, O., Dadi, M., Papachatzis, A., Kalorizou, H. (2013). Chitosan coating improves the shelf life and postharvest quality of table grape (Vitis vinifera) cultivar Shahroudi. Turkish J. Agric. For. 37, 148–156.
[6] Bifani, V.,  Ramírez, C., Ihl, M.,  Rubilar, M., García, A., Zaritzky, N. (2007). Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films. LWT - Food Sci.Technol., 40, 1473-1481.
[7] Valverde, J. M., Valero, D., Martinez-Romero, D., Guillen, F., Castillo, S. Serrano, M. (2005). Novel coating based on Aloe vera gel to maintain table grape quality and safety. J. Agric. Food Chem., 53, 7807–7813.
[8] Kim, I.H., Oh, Y.A., Lee, H., Song, K.B., Min, S.C. (2014). Grape berry coatings of lemongrass oil-incorporating nanoemulsion. LWT., Food Sci. Technol., 58, 1-10.
[9] Yinzhe, R., Shaoying, Z. (2013). Effect of carboxymethyl cellulose and alginate coating combined with brewer yeast on postharvest grape preservation. ISRN Agron., 2013, 1–7.
[10] Aloui, H., Khwaldia, K., Sánchez-González, L., Muneret, L., Jeandel, C., Hamdi, M. Desobry, S. (2014). Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation. Int. J. Food Sci. Technol., 49, 952–959.
[11] He, X., Hwang, H.M. (2016). Nanotechnology in food science: Functionality, applicability, and safety assessment. J. Food Drug Anal. 24, 671–681.
[12] Sekhon, B.S. (2010). Food nanotechnology - an overview. Nanotechnol. Sci. Appl. 3, 1–15.
[13] Zambrano-Zaragoza, M.L. Mercado-Silva, E., Del Real L., A., Gutiérrez-Cortez, E., Cornejo-Villegas, M.A., Quintanar-Guerrero, D. (2014).  The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut ‘red Delicious’ apples. Innov. Food Sci. Emerg. Technol., 22, 188–196.
[14] Medeiros, B.G.S., Pinheiro, A.C., Teixeira, J.A., Vicente, A.A., Carneiro-da-Cunha, M.G. (2012). Polysaccharide/protein nanomultilayer coatings: construction, characterization and evaluation of their effect on ‘rocha’ pear (pyrus communis l.) shelf-life. Food Bioprocess Technol. 5, 2435–2445.
[15] Souza, M.P., Vaz, A.F.M., Cerqueira, M.A., Texeira, J.A. Vicente, A.A., Carneiro-da-Cunha, M.G. (2014). Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes. Food Bioprocess Technol., 8, 647–654.
[16] Xie, Y., He, Y., Irwin, P. L., Jin, T., Shi, X. (2011). Antibacterial activity andmechanismof action of zinc oxide nanoparticles against Campylobacter jejuni. Appl. Environ. Microbiol., 77, 2325–2331.
[17] Chen, C., Weiss, J. Shahdidi, F. (2006). Nanotechnology in nutraceutical and functional foods. Food Technol., 18, 30-37.
[18] Prasad, T.N.V.K.V. et al. (2012). Effect of nanoscale zinc oxide particles on the germination, growth and yield of peanut. J. Plant Nutr., 35, 905–927.
[19] امامی فر، آ. (1393) ارزیابی تاثیر ژل آلوئه ورا به‌عنوان پوشش خوراکی بر ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی توت فرنگی تازه  طی انبارداری. علوم و فناوری‌های نوین غذایی، جلد 2، شماره 6، ص 15-29.
[20] Fisk, C.L., Silver, A.M., Strik, B.C., Zhao, Y. (2008). Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions. Postharvest Biol. Technol. 47, 338–345.
[21] AOAC. (2002). Solids (Soluble) in Fruits and Fruit Product: Refractometer Method. Gaithersburg, MD: Official Methods of Analysis of AOAC International, Official Method 932.12.
[22] AOAC. )1990). Vegetables/Acidified Foods. Association of Official Analytical Chemists, Washington, USA.  Official Methods 981.12, 15th Edition
[23] AOAC. (2002). Acidity (Titratable) of Fruit Products. Gaithersburg, MD: Official Methods of Analysis of AOAC International, Official Method 942.15.
[24] AOAC. (2002). Vitamin C (ascorbic acid) in vitamin preparations and juices: 2, 6 dichloroindophenol titrimetric method final action. Gaithersburg, MD: Official Methods of Analysis of AOAC International, 2002. Official Method 967.21.
[25] Wrolstad, R.E. (1993). Color and pigment analyses in fruit products. Agricultural Experiment Station, Oregon State University, Station Bulletin (1993), pp 624.
[26] Singleton, V L. Orthofer, R. Lamuela-Raventos, R. (1999). Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods Enzymol., 299, 152–178.
[27] Brand-Williams, W., Cuvelier, M. E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci. Technol., 28(1), 25–30.
[28] Emamifar, A., Mohammadizadeh, M. (2015). Preparation and application of LDPE/ZnO nanocomposites for extending shelf life of fresh strawberries. Food Technol. Biotechnol. 53 (4) 488–495.
 [29] Konuk Takma, D., Korel, F. (2017). Impact of preharvest and postharvest alginate treatments enriched with vanillin on postharvest decay, biochemical properties, quality and sensory attributes of table grapes. Food Chem., 221, 187–195.
[30] Al-Qurashi, A.D., Awad, M.A. (2015). Postharvest chitosan treatment affects quality, antioxidant capacity, antioxidant compounds and enzymes activities of “El-Bayadi” table grapes after storage. Sci. Hortic. , 197, 392–398.
[31] Miedes, E., Lorences, E.P. (2004). Apple (Malus domestica) and tomato (Lycopersicum esculentum) fruits cell-wall hemicelluloses and xyloglucan degradation during Penicillium expansum infection. J. Agric. Food Chem., 52(26), 7957–7963.
[32] Emamifar, A., Kadivar, M., Shahedi, M., Soleimanian-Zad, S. (2010). Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice. Innov. Food Sci. Emerg. Technol., 11(4), 742–748.
[33] Li, X., Li, W., Jiang, Y., Ding, Y., Yun, J., Tang, Y., Zhang, P. (2011). Effect of nano-ZnO-coated active packaging on quality of fresh-cut “Fuji” apple. Int. J. Food Sci. Technol., 46(9), 1947–1955.
[34] Naknaen, P. (2014). Utilization possibilities of antimicrobial biodegradable packaging produced by poly(butylene succinate) modified with zinc oxide nanoparticles in fresh-cut apple slices. Int. Food Res. J., 21(6), 2413–2420.
[35] Sogvar, O.B., Koushesh Saba, M., Emamifar, A., Hallaj, R. (2016). Influence of nano-ZnO on microbial growth, bioactive content and postharvest quality of strawberries during storage. Innov.Food Sci. Emerg. Technol., 35, 168–176.
[36] Jones, N., Ray, B., Ranjit, K.T., Manna, A.C. (2008). Antibacterial activity of ZnO nanoparticle suspensions on a broad spectrum of microorganisms. FEMS Microbiol. Lett., 279(1), 71–76.
[37] Emamifar, A., Kadivar, M., Shahedi, M., Soleimanian-Zad, S. (2011). Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice. Food control., 22, 408-413.
[38] Sawai, J., Yoshikawa, T. (2004). Quantitative evaluation of antifungal activity of metallic oxide powders (MgO, CaO and ZnO) by an indirect conductimetric assay. J. Appl. Microbiol., 96(4), 803–809.
[39] Bui, H., Park, D., Lee, Y. (2017). Nanoparticles for antimicrobial wound healing applications : a mini review of the research trends. Polym, 9(21), 1–24.
[40] Zhu, S., Sun, L., Liu, M., Zhou, J. (2008). Effect of nitric oxide on reactive oxygen species and antioxidant enzymes in kiwifruit during storage. J. Sci. Food Agric., 88, 2324–2331.
[41] Zhao, L., Liu, L., Ma, Y. (2009). Preservation of apricot by chitosan nano-ZnO film. Food Res Dev., 30(2), 126–128.
[42] Meng, X., Zhang, M., Adhikari, B. (2014).The effects of ultrasound treatment and nano-zinc oxide coating on the physiological activities of fresh-cut kiwifruit. Food Bioprocess Technol. 7, 126–132.
[43] Yaman, Ö., Bayoιndιrlι, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT - Food Sci. Technol. 35, 146–150.
[44] Chen, S., Zhang, M., Wang, S. (2011). Effect of initial hermetic sealing on quality of ‘Kyoho’ grapes during storage. Postharvest Biol. Technol. 59, 194–199.
[45] Awad, M.A., Al-Qurashi, A.D., Mohamed, S.A. (2015). Postharvest trans-resveratrol and glycine betaine treatments affect quality, antioxidant capacity, antioxidant compounds and enzymes activities of ‘El-Bayadi’ table grapes after storage and shelf life. Sci. Hortic., 197, 350–356.
[46] Champa, W.A H., Gill, M.I.S., Mahajan, B.V.C., Arora, N.K. (2015). Preharvest salicylic acid treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Flame Seedless. J. Food Sci. Technol., 52, 3607–16.
[47] Deng, Y., Wu, Y., Li, Y. (2005). Changes in firmness, cell wall composition and cell wall hydrolases of grapes stored in high oxygen atmospheres. Food Res. Int., 38, 769–776.
[48] Tournas, V.H.,  Katsoudas, E. (2005). Mould and yeast flora in fresh berries, grapes and citrus fruits. Int. J. Food Microbiol., 105, 11–17.
[49] Maftoonazad, N., Ramaswamy, H.S. (2005). Postharvest shelf-life extension of avocados using methyl cellulose-based coating. LWT - Food Sci. Technol., 38, 617–624.
[50] Ahmad, Y., Hameed, A., Ghaffar, A. (2006). Enzymatic activity of fungal pathogens in corn. Pakistan J. Bot., 38, 1305–1316.
[51] Yuan, X., Wu, Z., Li, H., Wang, Y., Liu, F., Cai, H., Newlove, A.A., Wang, Y. (2014). Biochemical and proteomic analysis of ‘Kyoho’ grape (Vitis labruscana) berries during cold storage. Postharvest Biol. Technol. 88, 79–87.
[52] Hussain, M., Russo, N., Fino, D., Geobaldo, F., Saracco, G. (2010).Photocatalytic degradation of ethylene in fruits by new TiO 2 nanoparticles. Mater. Sci., 29–30.
[53] Lee, S.K.,  Kader, A.A. (2000) Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Technol. 20, 207–220.
[54] Nunes, M.C.N., Brecht, J.K., Morais, A.M.M.B., Sargent, S.A. (1998). Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handling. J. Food Sci, 63, 1033–1036.
[55] Mohammadrezakhani, S., Pakkish, Z. (2015). Reduction of chilling injury and peroxide hydrogen accumulation in thompson grape ( Vitis vinifera L .) fruit by proline and ascorbic acid during storage. J. Plant Physiol. Breed., 5, 1–12.
[56] Derradji-benmeziane, F., Djamai, R., Cadot, Y. (2014). Antioxidant capacity, total phenolic, carotenoid, and vitamin C contents of five table grape varieties from Algeria and their correlations. J. Int. Sci. Vigne Vin., 48, 153–162.
[57] Raskin, I. (1992).  Salicylate, A New Plant Hormone. Plant Physiol., 99, 799–803.
[58] Orak, H.H. (2007). Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations. Sci. Hortic., 111, 235–241.
[59] Shi, S., Wang, W., Liu, L., Wu, S., Wei, Y. Li, W.  (2013). Effect of chitosan/nano-silica coating on the physicochemical characteristics of longan fruit under ambient temperature. J. Food Eng., 118, 125–131.
[60] Farhadi, K., Esmaeilzadeh, F., Hatami, M., Forough, M., Molaie, R. (2015). Determination of phenolic compounds content and antioxidant activity in skin , pulp , seed , cane and leaf of five native grape cultivars in West Azarbaijan province , Iran. Food Chem., 199, 847-8.55
[61] Ma, C., Fu, Z., Xu, M., Trebar, M., Zhang, X. (2016). Evaluation on home storage performance of table grape based on sensory quality and consumers satisfaction. J. Food Sci. Technol. 53, 1363–1370.
[62] Rolle, L., Giacosa, S., Gerbi, V., Novello, V. (2010). Comparative study of texture properties, color characteristics, and chemical composition of ten white table-grape varieties. Am. J. Enol. Vitic. 62, 49–56.
[63] Chkaiban, L., Botondi, R., Bellincontro, A., De Santis, D., Kefalas, P., Mencarelli, F. (2007). Influence of postharvest water stress on lipoxygenase and alcohol dehydrogenase activities and on the composition of some volatile compounds of Gewurztraminer grapes dehydrated under controlled and uncontrolled thermo hygrometric conditions. Aust. J. Grape Wine Res. 13, 142–149.