بررسی فعالیت ضد قارچی پوشش خوراکی صمغ کندر و تاثیر آن بر ماندگاری مغز فندق تازه

نوع مقاله : مقاله علمی - پژوهشی

نویسندگان

1 مربی گروه صنایع غذایی، دانشکده فنی دختران نیشابور، دانشگاه فنی حرفه‌ای استان خراسان رضوی، مشهد، ایران

2 دانشجوی دکتری علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران

3 دانشجوی دکتری علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

چکیده

مقدمه: فندق سرشار از چربی، پروتئین، مواد معدنی و ویتامین­هاست. درصورت نامساعد بودن شرایط نگهداری در طول دوره انبارمانی، کپک­زدگی و تولید آفلاتوکسین، جذب رطوبت و واکنش­های اکسایشی باعث افت کیفیت محصول می­شود. هدف از این پژوهش بررسی اثرات پوشش­دهی مغز فندق با صمغ کندر بر کاهش این واکنش­هاست.
مواد و روش­ها: صمغ کندر در پنج سطح صفر، 5/0، 1، 5/1 و 2 درصد جهت پوشش­دهی مغز فندق استفاده شد. ﻣﻐﺰ فندق ﺑﻪ ﻣﺪت 30 ﺛﺎﻧﻴﻪ درون ﻣﺤﻠﻮل پوشش­دهی، ﻏﻮﻃﻪ­ور ﺷﺪه و سپس خشک گردید. تاثیر پوشش خوراکی صمغ کندر بر میزان جذب رطوبت، اکسایش روغن و رشد قارچ نمونه­ها، طی پنج ماه انبارمانی روی مغز فندق مورد مطالعه قرار گرفت.
یافته­ ها: نتایج نشان داد که صمغ کندر به طور معنی­داری (05/0>p ) سبب کاهش جذب رطوبت، رشد قارچ و درصد توسعه کپک آسپرژیلوس نسبت به نمونة شاهد در طول دورة انگهداری شده است. همچنین صمغ کندر به طور معنی­داری سبب کاهش شاخص­های پراکسید و تیوباربیتوریک اسید نسبت به نمونة شاهد طی دورة نگهداری گردید.
نتیجه گیری: نتایج نشان می­دهد، استفاده از صمغ خوراکی کندر می­تواند به­عنوان یک نگهدارندة طبیعی با تاثیر ضداکسایشی و میکروبی در پوشش­دهی فندق استفاده شود.

کلیدواژه‌ها


عنوان مقاله [English]

Evaluation of Anti-Fungal Activity of Boswellia Gum Coating and Its Effect on the Shelf Life of Fresh Hazelnut

نویسندگان [English]

  • M. Smaeil Nasrabadi 1
  • S. Golghin 2
  • E. Azadfar 3
  • H. Nori Topkanlo 3
1 Member of the Department of Food Science and Technology, Technical Girls College of Neyshabour, Neyshabur Branch, Technical and Vocational University (TVU), Razavi Khorasan Province, Iran.
2 PhD Student of Food Science and Technology, Neyshabour Branch, Islamic Azad University, Neyshabour, Iran.
3 PhD Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
چکیده [English]

Introduction: Hazelnuts are rich in fat, protein, minerals and vitamins. If the conditions are unfavorable during storage, mold and aflatoxin production, moisture absorption and oxidative reactions will reduce the quality of the product. The aim of this study was to investigate the effects of hazelnut kernel coating with Boswellia gum on reducing these reactions.
Materials and Methods: Boswellia gum was used in different concentrations of zero, 0.5, 1, 1.5 and 2% to cover hazelnut kernels. Hazelnuts kernels were submerged in the prepared coating solutions for 30 seconds and then dried. The effect of oral coating of Boswellia gum on moisture absorption, oil oxidation and fungal growth of samples was studied during five months of storage.
Results: The results showed that Boswellia gum significantly (p <0.05) reduced moisture absorption, fungi growth and percentage of Aspergillus mold development as compared to the control sample during storage. The gum also Boswellia significantly reduced peroxide and thiobarbituric acid indices compared to the control sample during storage.
Conclusion: The results indicated that for Boswellia edible gum might be employed as a natural preservative hazelnut coating.

کلیدواژه‌ها [English]

  • Boswellia Gum
  • Edible Films
  • Hazelnut
  • Oxidative Reactions
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