Iranian Food Science and Technology Research Journal

Full Research Paper Food Chemistry

Production of reduced fat mayonnaise Using stabilized nano emulsion with casein complex Pickerings and Shirazi Gadomeh gum

Atena Modiri Dovom; Akram Arianfar; Sara Naji-Tabasi; Vahid Hakimzadeh

Articles in Press, Accepted Manuscript, Available Online from 28 February 2023

https://doi.org/10.22067/ifstrj.2023.80077.1227

Abstract

Introduction: Mayonnaise is one of the products which is widely used in most countries. This product, apart from the taste Desirable as a seasoning It creates in food, an effective role in providing nutrients And it has the necessary energy for humans. dietary mayonnaise, The food product is semi-solid ... Read More Introduction: Mayonnaise is one of the products which is widely used in most countries. This product, apart from the taste Desirable as a seasoning It creates in food, an effective role in providing nutrients And it has the necessary energy for humans. dietary mayonnaise, The food product is semi-solid or liquid that from emulsification Fat substitutes and vegetable oils With vinegar and other additives are prepared And has less energy and fat It consists of mayonnaise and salad dressing. Fat has the most calories (9 kcal/g) compared to Protein and carbohydrates (4 kcal/g) provides.Mayonnaise is an oil-in-water emulsion And due to having high amounts of fat It causes cardiovascular diseases It is found in consumers. If used from lower amounts of oil To create texture Suitable for use Thickeners It occurs in mayonnaise Gums are part of Construction formula are Most sauces. Due to the great desire To consume low-fat products And also the wide use of this sauce Production of low-fat mayonnaise is important. The purpose of this research Production of reduced fat mayonnaise Using stabilized nano emulsion It is with casein complex Pickering and Gadomeh Shirazi gum.materials and methods : Mayonnaise with reduced oil Contains 30, 40 and 50 percent Pickering emulsion replacement oil respectively at the level of 42, 32 and 22 percent produced and compared with the control sample. Centrifugal and time stability tests, Textural features, Color characteristics, morphology, Organoleptic properties Sauce samples were evaluated.Results and Discussion : The results showed As the replacement percentage increases Nano emulsion containing Pickering particles and reducing the percentage of fat in mayonnaise Emulsion stability She found her mayonnaise sauce Although at a replacement level of 30% nano emulsion, this decrease in stability was not significant(P<0.05). In the time stability test Low-fat mayonnaise with an increase in the percentage of nano emulsion replacement, After 90 days significant difference between the control sample and mayonnaise No significant difference was observed with oil reduced by 30 and 40%. In the colorimetry test It showed that among the factors L*. a*. b Statistically with the sample There was a significant difference.(P≤0/05). brightness In the witness sample, it was 48/85 In connection with RFM50% The least complex of particles Gadomeh Shirazi gum and casein protein and in relation to RFM30% The most complex of particles Gadomeh Shirazi gum and casein were used. Due to the presence of nanoemulsion Contains complex particles Gadomeh Shirazi gum particles and protein. The brightness has decreased In general, from the RFM50% sampleUp to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat The brightness is reduced.Conclusion: By replacing the nano emulsion and reducing the amount of fat in the structure of the sauce The amount of tissue stiffness decreased and pheneritis increased. The sensory test of the samples showed, The witness sample has the most general acceptance But there is a significant difference between the samples There was no reduced-fat mayonnaise with the control. Investigating the characteristics of mayonnaise with Reduced fat using Nanoemulsion stabilized with Complex Pickerings Casein and Shirazi Gadomeh gum The results showed that with the increase Reduce the amount of oil up to 30%, Sensory and texture characteristics in a meaningful way decreased. But oil reduction up to 50% in the presence of Pickering nanoemulsion Preserve textural features and promoted in some cases. All emulsions produced of favorable stability During storage and centrifugation had. Best stability in control and sample RFM-30% was observed. Based on the results, Use of nanoemulsion Maintains quality characteristics Mayonnaise with oil Especially reduced In the sample RFM 30%, it was.Also note to the point that Pickering emulsion structure In the digestive system High stability against digestion, is hope Pickering nanoemulsion structure in the production of food products Various low-fat items be investigated further.

Full Research Paper Food Biotechnology

Comparison of the effect of sodium nitrite and nanocapsules carrying astaxanthin from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating in controlling oxidative and microbial spoilage of common sausage

Soheyl Reyhani Poul; sakineh Yeganeh; Reza Safari

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023

https://doi.org/10.22067/ifstrj.2023.78749.1202

Abstract

Introduction: One of the synthetic and harmful preservatives used in sausage is sodium nitrite. Sodium nitrite in meat products helps to increase the storage period and marketability of the product by preventing the growth of anaerobic bacteria, especially clostridiums, exerting an antioxidant effect, ... Read More Introduction: One of the synthetic and harmful preservatives used in sausage is sodium nitrite. Sodium nitrite in meat products helps to increase the storage period and marketability of the product by preventing the growth of anaerobic bacteria, especially clostridiums, exerting an antioxidant effect, stabilizing the red color of the meat and improving the taste. Besides these benefits, sodium nitrite is very dangerous for health and it can cause malignant diseases. For this reason, it is necessary to replace this substance with a natural preservative. Pigments extracted from aquatics such as astaxanthin with antioxidant activity, antimicrobial properties and pink color may be a good substitute for sodium nitrite. But these pigments must be nanoencapsulated first due to their sensitivity to food production conditions, including high temperature. The aim of the current research at the first is to extract astaxanthin from Haematococcus microalgae by acid-acetone method and pigment nanoencapsulation with maltodextrin-caseinate combination coating. Then, the nanocapsules produced with different proportions will replace sodium nitrite in the sausage formulation, and oxidative and microbial spoilage tests, color and sensory evaluation will be performed for different treatments.Materials and Methods: First, astaxanthin pigment was extracted from Haematococcus microalgae (Haematococcus pluvialis) using acid-acetone technique. Then, the extracted pigment was nanoencapsulated with maltodextrin-sodium caseinate combined coating and the resulting nanocapsules in the form of treatments A (120 mg/kg sodium nitrite), B (120 mg/kg nanocapsules carrying astaxanthin), C (90 mg/kg sodium nitrite+30 mg/kg nanocapsules carrying astaxanthin), D (60 mg/kg sodium nitrite+60 mg/kg nanocapsules carrying astaxanthin) and E (30 mg/kg sodium nitrite+90 mg/kg nanocapsules carrying astaxanthin) replaced sodium nitrite in the sausage formulation. These treatments were evaluated in terms of oxidative spoilage, microbial spoilage, color indices and sensory properties during 28 days of storage at refrigerator temperature along with the control (without sodium nitrite and nanocapsules). This research was conducted in a completely randomized design. Data were analyzed by one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level. Results and Discussion: According to the results, the lowest levels of thiobarbituric acid and peroxide value during the storage period were related to B, E and D (p>0.05) treatments (p<0.05). A and C treatments had no significant difference in terms of thiobarbituric acid and peroxide until day 14 (p>0.05), but with the passage of time this difference became significant and treatment A showed higher values (p<0.05). The results of this section showed that the power of astaxanthin in controling with oxidative spoilage is significantly greater than that of sodium nitrite, and if the purpose is only to control this type of spoilage, there is no need to replace or use sodium nitrite. The results showed that in the field of controlling microbial spoilage, sodium nitrite has more power than nanocapsules carrying astaxanthin. So that, the lowest amount of total volatile basic nitrogen (TVB-N) and the most standardized pH were related to treatments A, C and D (p>0.05) during the storage period (p<0.05). B and E Treatments (p>0.05) were ranked next (p<0.05). The results of this section showed that if from 120 mg/kg sodium nitrite to 60 mg/kg is replaced with astaxanthin carrying nanocapsules in the sausage formulation, the resulting product has the same antimicrobial power as product containing 120 mg/kg sodium nitrite. Evaluation of the color and sensory properties of treatments showed that A, C and D treatments are at a higher level than treatments B and E and the control in terms of color indices and general acceptance (p<0.05). Comparison of the color and sensory properties of the treatments on days 0 and 28 of storage at refrigerator temperature showed that the color and sensory indices remained constant in the formulated treatments, unlike the control.Conclusions: Nanocapsules carrying astaxanthin with combined maltodextrin-sodium caseinate coating as a natural product with many properties in health, control and prevention of various diseases, have a high efficiency to replace the harmful sodium nitrite preservative in sausage formulation. So that, if 30 to 60 mg/kg of the permissible limit of 120 mg/kg of sodium nitrite in the sausage formulation is replaced with nanocapsules carrying astaxanthin, the resulting product will be similar to the product containing 120 mg/kg of sodium nitrite in terms of shelf life, resistance to oxidative and microbial spoilage, color indices and sensory evaluation.

Full Research Paper Food Technology

Improving the nutritional properties and reducing the absorption of donut oil using saponinized quinoa flour

Akram Arianfar; Mahtab Moradnia; Zahra Sheikholeslami; Ali Mohamadi Sani

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023

https://doi.org/10.22067/ifstrj.2023.78044.1195

Abstract

Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet products made from wheat flour. The lack of wheat and its sensitivity to changes in weather conditions as well as bad economic ... Read More Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet products made from wheat flour. The lack of wheat and its sensitivity to changes in weather conditions as well as bad economic conditions in recent years requires that research in the field of replacing wheat flour with other grains. Quinoa is a rich source of protein (the essential amino acids lysine, methionine, cysteine, and threonine), magnesium, fiber, vitamin B, potassium, and other minerals such as iron. Quinoa seeds have less starch than other grains (wheat, barley, corn, and rice). The value of dietary fiber in quinoa is much more in comparison to other grains, it had about 31% insoluble fiber. Also, as a source of phytoestrogens, it prevents cancer, cardiovascular diseases, and osteoporosis. The main problem with quinoa used for human food is the presence of saponin in the outer shell of the seed. Saponins are considered anti-nutritional agents due to their hemolytic activity on red blood cells, bitterness, foaming ability, and inhibition of enzymes. Therefore, the most important step for using quinoa in food products is to remove saponin. The other problem with using saponin is too bitter hence causing bloating and heartburn. Ths study aimed to choose the best saponinization method from quinoa and the possibility of using the saponinization quinoa instead of wheat in donut formulation and investigated the quality, texture, and sensory properties of the donuts.Materials of methods: The methods for saponin removal include (maceration, microwave, ultrasound, wet method, and a combination of wet and dry method) were compared. Donuts were produced with quinoa flour at two levels of 20 and 40%. The Fiber, ash, and protein values of wheat flour, saponinized quinoa flour, and donuts with different levels of saponinized quinoa flour were measured. The effect of replacement wheat flour whit saponinized quinoa flour on oil absorption, texture, SEM, and sensory properties of donuts evaluated.Results and Discussion: A comparison between different methods of saponinization indicated that the ultrasound method had the minimum efficiency in saponin removal and the highest amount of saponin removal was in the wet and dry combined method, followed by the maceration method. The difference between the combined method and massage was not significant and had the most influence in extracting saponin from quinoa flour. Of course, the massage method is important from the point of view of the economy due to the long time of the process and the production of a lot of waste water so this method had the loss of nutrients in the quinoa. The highest amount of protein, fiber, and ash was obtained in saponinized quinoa flour and a donut containing 40% quinoa flour. The amount of firmness, elasticity, SEM, and sensory properties in the sample with 20% quinoa flour had similar characteristics to the control sample, but increasing the amount of quinoa flour reduced these factors. The oil absorption percentage in donuts containing 40% quinoa flour was higher than in other samples. The results of using saponinized quinoa flour on the sensory characteristics (color crust and crumbs, taste, smell, texture and overall acceptance) of donuts showed that donut with 20% quinoa was similar to the control sample and was acceptable for panelists but increased the concentration up to 40% wasn’t pleasant. Conclusion: In this study, the saponinized quinoa flour used in donut formulation to increase the nutritional value and reduced the calories of donuts also overcame the challenges of wheat shortage. The saponinization methods were compared to choose the method with the highest saponin removal. Then donut with saponinized quinoa flour was prepared. The use of saponinized quinoa flour instead of wheat flour increased the nutritional value of donuts. Adding saponinized quinoa flour to the donuts formulation significantly declined the oil absorptions. Generally, the donuts containing saponinized quinoa flour had relatively similar sensory properties to the donuts with wheat flour (commercial donuts). Therefore, it seems that saponinized quinoa flour could be used successfully to improve the nutritional value of donuts and also consumers' acceptance.

Full Research Paper Food Engineering

Influence of k-Carrageenan on whey protein isolate cold-set emulsion filled gel: A rheological and mechanical study

Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi

Articles in Press, Accepted Manuscript, Available Online from 02 July 2023

https://doi.org/10.22067/ifstrj.2023.81976.1251

Abstract

Introduction: Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. They can also be utilized as a dual system to distribute and control the release of both lipophilic and hydrophilic bioactive and micronutrient ... Read More Introduction: Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. They can also be utilized as a dual system to distribute and control the release of both lipophilic and hydrophilic bioactive and micronutrient substances. The main polymers involved in gel formation in food products are proteins and polysaccharides. Using molecular interactions between biopolymers, a wide range of rheological and physicochemical properties of gels can be methodically created. As a result, the interaction between proteins and polysaccharides has received a lot of attention in order to generate novel products. Because of their functional qualities and high nutritional value, whey proteins are frequently used in the food industry. As a result, mixed gels based on whey protein have gained a lot of attention. k-Carrageenan is commonly utilized in the food industry as a gelling and firming agent. Because k-Carrageenan, like whey protein isolate, can form a gel independently, its interaction with whey protein isolate in emulsion gel systems appears appealing. Therefore, in this study, the effect of k-Carrageenan gum (0.0, 0.1, 0.3, 0.5, and 0.7%) on the textural (uniaxial compression test), rheological (steady shear, strain sweep, and frequency sweep tests), and water holding capacity of cold-set emulsion-filled gel based on whey protein isolate was investigated.Materials and Methods: Whey protein isolate (WPI) (98.9% protein, dry basis) was given as a gift by Agropur Ingredients Co. (Le Sueur, Minnesota, USA). k-Carrageenan and CaCl2 (m_w: 147.01 gr/mol) were purchased from Sigma Aldrich Co. (USA) and Merck Co. (Darmstadt, Germany), respectively. Sunflower oil was bought from a local supermarket. Stock dispersions of WPI and k-Carrageenan were made by dissolving sufficient amounts of their powders in deionized water. To prepare uniform oil in water emulsion, sunflower oil was added to the WPI dispersion and the obtained mixture homogenized first using a laboratory rotor-stator homogenizer (15000 rpm, 3 min), then by an ultrasonic homogenizer (20 kHz, 5 min). The prepared emulsion and k-Carrageenan dispersions were poured into Schott bottles and heated in a water bath (90 C, 40 min). WPI emulsion and AG dispersion were mixed in a cylindrical container on a stirring plate at a speed of 600 rpm for 6-8 min to obtain a homogeneous mixture. After decreasing the temperature to 60 C for the ion-induced gelation, the mixtures were charged with CaCl2 (10 mM). The prepared samples were incubated in a refrigerator overnight to stabilize the 3D network. The final mixed EFG samples contained 5.5% WPI, 20% oil, and 0, 0.1, 0.3, 0.5, and 0.7% (w/w) of k-carrageenan. The tests performed on emulsion-filled gel samples were: 1) steady shear (0.01-10 s-1), 2) strain sweep (strain: 0.1-1000%, frequency: 1 Hz), 3) frequency sweep (frequency: 0.1-100 Hz, strain: 0.5%), 4) uniaxial compression (target strain: 80%, deformation speed:1 mm/s), and 5) water holding capacity (by utilizing a microcentrifuge, 600×g for 10 min).Results and Discussion: According to the steady shear test, all samples had a shear thinning behavior, and based on the power-law model, this behavior was intensified in the presence of k-Carrageenan; and with increasing the gum concentration from 0 to 0.7%, the consistency coefficient increased from 339.9 to 545.7 Pa.s. In the strain sweep test, with the increase in the gum concentration, the values of the elastic and viscous modulus in the linear region and the modulus at the crossover point increased, and Tan LVE decreased from 0.17 to 0.13, which indicated an increase in the strength of the emulsion gel network structure. Based on the frequency sweep test, with the increase in k-Carrageenan concentration, the parameters K^' and K^'', network strength and network expansion, respectively, increased from 5311.8 Pa, 939.9 Pa, 1.5380 Pa.s1/z and 10.05 in the control sample to 25080 Pa, 3574.9 Pa, 16097.7 Pa.s1/z and 16.41 in the sample containing 0.7% k-Carrageenan, respectively. Moreover, the frequency dependency of elastic modulus decreased from 0.095 in the control sample to 0.050 in the 0.7% k-Carrageenan contained sample. According to the large deformation test, in general, in the composite emulsion-filled gels, the values of apparent modulus of elasticity and fracture stress were higher and fracture strain and fracture energy were lower than in the control sample. Also, the results showed that different k-Carrageenan concentrations had no significant effect on the water holding capacity.The obtained results showed that k-Carrageenan had considerable influence on the rheo-mechanical features of cold-set emulsion-filled gels based on whey protein which can add to the knowledge base for the production of new functional foods.

Full Research Paper Food Technology

The effect of extrusion technology on the quality characteristics of gluten-free cookies Based on whole chickpea flour - xanthan gum - broken rice

Elnaz Milani; Zahra Dehghan; Neda Hashemi

Articles in Press, Accepted Manuscript, Available Online from 12 July 2023

https://doi.org/10.22067/ifstrj.2023.81819.1247

Abstract

Abstract:1 Introduction: Gastrointestinal diseases are very important among human societies, especially in developing countries. One of these diseases, celiac disease, is the result of the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary ... Read More Abstract:1 Introduction: Gastrointestinal diseases are very important among human societies, especially in developing countries. One of these diseases, celiac disease, is the result of the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary to provide a solution for the production of gluten-free products and also to improve their quality. The increase in the nutritional knowledge of the people of the society has caused the development and production of healthy food products for certain groups to have a growing trend. Baked products such as cookies are very popular among the society because of their textural characteristics as well as flavoring and attractive colors. Therefore, their enrichment is of interest. Most commercial gluten-free bakery products are based on pure starch or the combination of corn starch with gluten-free flour, which is associated with dryness and sandiness in the product. Materials and methods: The aim of this research wass to investigate the functional characteristics of non-extruded and extruded chickpea flour samples and then the effect of adding different levels of it at three levels of 0, 20 and 40% on physicochemical characteristics, textural characteristics, Lightness, porosity and sensory using completely randomized factorial design. The blend of chick pea flour- xanthan gum was extruded by a parallel twin-screw extruder (Jinan Saxin, China). Process was applied at die diameter of 3 mm, and extrusion temperature of 140 ℃. The chemical composition of raw materials was measured by standard AOAC (2000) methods. The hardness of cookies was measured using Texture Analyzer (TA plus Ametek, UK). The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s The samples were punctured by the probe to a distance of 10 mm. The color parameters L* (lightness), a*(redness), b*(yellowness) values of the samples were determined by the Hunterlab machine (Reston VA, US) (Rhee et al, 2004). Water absorption index in terms of grams of bonded water was calculated by the sample. Sensory evaluation was performed using a 5-point hedonic test. Results and discussion: In general, gluten-free products are unable to store carbon dioxide gas due to the lack of a coherent and uniform gluten network, which causes an increase in volume. As a result, the product is small in volume and the structure of the crumb is compressed. The extrusion baking process had a high potential to improve cookie quality; In such a way that the addition of extruded chickpea flour increased the porosity of the cookie samples, the results of the texture analysis show that the addition of extruded chickpeas up to a minimum of 40% improved the texture of the cookie and also increased its shelf life. Also, the sensory test results showed the favorable effect of adding extruded chickpea flour up to 20%. concequently, by summarizing the results of physical and sensory tests, it was determined that cookies with appropriate sensory and quality characteristics can be produced using 40% of extruded chickpea flour. Peas, and especially extruded peas, due to their protein and dietary fiber content, high water absorption ability, while maintaining moisture, reduced the hardness of the cookie texture. Considering the increase in demand for gluten-free products, it seems that enriching these products with nutrients such as chickpea flour can be an alternative method to improve the nutritional value of these products. Adding legumes is a good way to increase the consumption of legumes, which are rich in the amino acid lysine. Legumes, especially pea seeds, have high nutritional value and functional characteristics, and including them in the diet by adding them to bakery products is a good way to increase their consumption. The use of chickpea flour as a nutrient source in cookie formulation increases the nutritional value, reduces the glycemic index and improves the variety of such products.

Full Research Paper Food Technology

Investigating the physicochemical properties of functional cheese sauce powder containing date kernel extract and whey powder

Vahid Hakimzadeh; Fatemeh Ghorbanpour; Hassan Rashidi

Articles in Press, Accepted Manuscript, Available Online from 09 September 2023

https://doi.org/10.22067/ifstrj.2023.83169.1267

Abstract

Introduction: One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Functionality process by adding useful compounds to food while maintaining its appearance improves properties of foods. Nowadays, due to the importance ... Read More

Full Research Paper Food Technology

Optimization of Red Beet Color Extracted

Mahshad Lavarsetagh; Nafiseh Zamindar; Yasaman Esmaeili

Articles in Press, Accepted Manuscript, Available Online from 20 November 2023

https://doi.org/10.22067/ifstrj.2023.81079.1235

Abstract

Color is the most important indicator of the quality of food that affects consumer acceptance. In order to replace the color lost during the process, increasing the existing color and minimizing variation during processing; natural colors, synthetic and inorganic colorants are added to the food. Red ... Read More

Full Research Paper Food Technology

Effect of chitosan coating with different degrees of deacetylation on shelf life of button mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Milani; Ali Motamedzadegan

Articles in Press, Accepted Manuscript, Available Online from 16 December 2023

https://doi.org/10.22067/ifstrj.2023.85321.1293

Abstract

IntroductionWith the growth of the population and more demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms have become ... Read More IntroductionWith the growth of the population and more demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms have become one of the most important food and medicinal sources. One of the largest species of edible mushroom is button mushroom (Agaricus bisporus), which has high nutritional and medicinal value. Button mushroom has high nutritional value due to the presence of things such as fiber, carbohydrates, protein, amino acids, minerals, vitamins, etc., and it also has antioxidant, anti-cancer, and anti-diabetic properties. This food has shown good health properties for humans. The quality of button mushrooms is determined by their color, texture, and taste. Color is the first characteristic that is perceived by consumers. Browning is one of the main reasons for the loss of mushroom quality, which reduces the commercial value of mushrooms. One of the most used methods today is the use of edible coatings for perishable foods, these coatings almost prevent the penetration of oxygen, depending on the type of coating used, and reduce the loss of moisture during storage. Chitosan has functional characteristics such as antimicrobial and antioxidant properties, and as an edible film, it can be considered a very good carrier to be combined with antioxidant and antimicrobial agents.Materials and methodsTo make chitosan solutions, first, each type of chitosan (70% deacetylated, 80% deacetylated, 90% deacetylated, and 100% deacetylated) was weighed in amounts of 0.5g, 1g, and 2g. then it was dissolved in 100 ml of 0.5% acetic acid solution and stirred for 12 hours at a speed of 1000 rpm at room temperature to dissolve uniformly. After 12 hours, each sample It was centrifuged for 15 minutes at 6000 rpm at 25 °C to separate the undissolved material. Mushrooms were prepared freshly harvested, washed with water, and then excess moisture was removed. After sorting and screening in terms of size and approximate weight, the mushrooms were added to 0.5%, 1%, and 2% chitosan solutions without being sliced and were immersed in the solution for one minute. The control sample was immersed in 0.5% acetic acid solution for one minute. After that, the mushrooms were air-dried at room temperature for one hour, and at the end, their excess moisture was removed with a tissue. The mushrooms were placed in 18*14 size polyethylene zip-top bags and stored in a refrigerator at 4°C. The effects of chitosan coating on weight loss, mushroom color and browning index, enzyme activity, texture, and total phenolic compounds were studied.Results and discussionThe results indicated that in maintaining the amount of total phenol, controlling the peroxidase enzyme activity, the degree of firmness of the mushroom during storage and the amount of gumminess, the best treatment was chitosan with a deacetylation degree of 70%, while in controlling the weight loss, the activity of poly Phenol oxidase and sensory test, chitosan treatment with 100% and 90% deacetylation degree had better results, and in terms of browning index and texture, chitosan treatment with 80% deacetylation degree showed better performance. This study showed that the use of chitosan coating can be effective in maintaining the characteristics of edible mushrooms.ConclusionsThe spoilage of edible mushrooms happens in a short time, and the storage of mushrooms has become one of the most important things in mushroom production. Coating edible mushrooms is one of the suitable methods to increase the shelf life of edible mushrooms. In this research, chitosan with four degrees of deacetylation and three different concentrations was used as a coating for edible mushrooms. The results indicated that coating the mushroom with chitosan could delay the occurrence of spoilage and change its color or texture.

Research Article Food Technology

The effect of edible coating with alginate and Shirazi thyme essential oil on the qualitative characteristics of Indian jujube fruit (Ziziphus mauritiana Lam.) during storage

Aliehsadat Rafaathaghighi; Leila Jafari; abdolmajid Mirzaalian Dastjerdi; Farzin Abdollahi

Articles in Press, Accepted Manuscript, Available Online from 01 February 2024

https://doi.org/10.22067/ifstrj.2024.85804.1301

Abstract

Indian jujube fruit (Ziziphus mauritiana Lam.) is a perishable tropical fruit with high nutritional value. In the present study, in order to increase their storage life, Indian jujube fruits were treated separately with alginate (Al) and Zataria multiflora essential oil (ZEO) (0.5 and 1.0%), or in combination ... Read More

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