بررسی اثر پوشش خوراکی چندلایه کیتوزان/پکتین حاوی میکروکپسول‌های اسانس‌های دارچین یا آویشن در افزایش زمان ماندگاری پس از برداشت خیار

نوع مقاله : مقاله پژوهشی

نویسندگان

• شهره نیکخواه
• فخری شهیدی
• محبت محبی
• فریده طباطبایی یزدی

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

https://doi.org/10.22067/ifstrj.2022.75208.1146

چکیده

هدف از این پژوهش استفاده از پوشش ‌خوراکی‌ چندلایه کیتوزان و پکتین حاوی میکرو‌کپسول‌های بتا‌سیکلو‌دکسترین حاوی اسانس‌های ترانس­سینامالدهید ‌(دارچین) یا تیمول (آویشن) جهت افزایش زمان ماندگاری و حفظ کیفیت پس از برداشت میوه خیار بود. نمونه‌های خیار با پکتین (1 درصد) و کیتوزان (صفر، 5/0و 1 درصد) حاوی غلظت‌های مختلف (صفر، 25/0و 5/0 درصد) از اسانس‌های میکروانکپسوله شده ترانس­سینامالدهید یا تیمول پوشش داده ‌شدند. سپس در دمای 10 درجه سانتی‌گراد و رطوبت نسبی 90 تا 95 درصد، به مدت 15 روز نگهداری گردیدند. ویژگی‌های شیمیایی (مواد جامد محلول، اسیدیته ‌قابل ‌تیتر) و فیزیکی (رنگ، بافت و کاهش ‌وزن) نمونه‌های خیار در تناوب‌های زمانی پنج روزه (روز 0، 5، 10 و 15ام) بررسی شدند. آزمایش‌های میکروبی در پایان زمان نگهداری انجام پذیرفت. آنالیز آماری براساس آزمون فاکتوریل 4 فاکتوره با طرح کاملا تصادفی انجام شد. در مدت‌ نگهداری خیار در انبار‌ سرد، میزان کاهش ‌وزن و مواد جامد محلول در آب و تفاوت ‌رنگی کل در میوه روند افزایشی و میزان اسیدیته ‌قابل‌ تیتر و سفتی بافت روند کاهشی داشت. نمونه‌های پوشش‌داده‌ شده با بالاترین غلظت کیتوزان (1 درصد) و اسانس (5/0 درصد)، کمترین درصد افت‌ وزنی ، افت‌ سفتی و تغییر ‌رنگ را در طول دوره 15روزه نگهداری نشان دادند. با افزایش غلظت کیتوزان و غلظت اسانس‌روغنی، توانایی فیلم‌خوراکی در ممانعت از رشد میکروارگانیسم‌ها افزایش یافت. تیمول در مقایسه با ترانس‌سینامالدهید توانایی بیشتری در ممانعت از رشد کپک و مخمر در سطح خیار نشان داد. به‌طور کلی با توجه به نتایج آزمایش‌های شیمیایی، فیزیکی و میکروبی می‌توان نتیجه‌گیری کرد که پوشش چندلایه حاوی کیتوزان 1 درصد و تیمول 5/0 درصد برای افزایش زمان ماندگاری پس ‌از‌ برداشت میوه خیار مؤثر بوده ‌است.

کلیدواژه‌ها

• اسانس‌روغنی
• پوشش‌خوراکی
• خیار
• زمان ماندگاری
• کیتوزان

موضوعات

• زیست فناوری مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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