Application of Novel Nano-biopackaging Based on Cassava Starch/Bovine Gelatin / Titanium oxide nanoparticle/Fennel Essential Oil to Improve Quality of the Raw Fresh Pistachio

Journal of Nuts

دوره 14، شماره 1، خرداد 2023، صفحه 19-31   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jon.2022.1968539.1198

نویسندگان

Nastaran Chavoshi¹؛ Mohammad Mehdi Marvizadeh^{* 2}؛ Neda Fallah^{* 3}؛ Negin Rezaei-savadkouhi⁴؛ Abdorreza Mohammadi Nafchi⁵

¹Department of Chemical Engineering, Payame Noor University, Tehran, Iran

²Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran

³Department of Food Science and Technology, Qom Branch, Islamic Azad University, Qom, Iran

⁴National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box19395-4741Tehran, Iran

⁵Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

چکیده

The aim of this research was to estimate the impacts of a combination of titanium oxide (TiO₂) nanoparticles and fennel essential oil (FEO) on the chemical and sensory properties of fresh raw Abbas Ali pistachio. The cassava starch/bovine gelatin biofilms with Nano-TiO₂ (1, 3, and 5% w/w), and essential oil (1, and 3% w/w) were fabricated by the casting technique. The sensory and chemical properties and the growth of Aspergillus flavus were evaluated during three weeks of storage at 4°C. After 21-day conservation, Aspergillus flavus count of the control specimen was the highest whereas bionanocomposite film containing FEO enabled lower amounts of Aspergillus flavus population. RP-HPLC analysis findings represented that packaging with starch/gelatin had a positive effect on the aflatoxin B1 content of pistachio, and the lowest amount of aflatoxin B1 was related to the biofilm containing 5% Nano-TiO₂/3% FEO. Sensory tests indicated that pistachios packaged with Nano-TiO₂/essential oil had a significant effect on taste and general acceptability, and the highest score of sensory properties was related to the pistachio sample packaged with starch/gelatin/5% Nano-Tio₂/3% FEO. Results showed that cassava starch/bovine gelatin film containing 5% Nano-TiO₂/3% FEO and control sample had significantly higher and lower moisture and carbohydrate soluble content than the treatments. At last, the findings demonstrate that cassava starch/bovine gelatin/5% Nano-TiO₂/3% FEO active film improved the chemical and sensory factors and had the positive effect on Aspergillus flavus population reduction of pistachio nuts; hence, it can be applied as biopackaging for fresh pistachio.

کلیدواژه‌ها

Antifungal؛ Aspergillus؛ Bionanocomposite film؛ Pistachio kernel؛ Sensory properties

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