Effect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf-Life Quality of Fresh Pistachio

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2024-09-12 DOI:10.1155/2024/5524814

Parisa Ebrahimian, Ali Najafi, Ahmadreza Abedinia

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Abstract

This research was aimed at investigating the effect of edible coatings based on the combination of carboxymethyl cellulose (CMC) and soy protein isolate (SPI) containing 0.0%, 1.0%, 2.0%, and 3.0% w/v of nanoencapsulated pistachio green peel extract (PGPE) on the chemical and microbiological properties of raw pistachio of Kale Ghoochi variety during 18 weeks of storage at 27 ± 1°C. Moisture content (MC), acid value (AV), peroxide value (PV), total phenol content (TPC), total viable count (TVC), and total fungi count (TFC) were tested at 21-day intervals. PGPE contains phenolic compounds (48.73 mg GAE/g) with antioxidant activity (IC₅₀ = 10.83) which increased MC (19.51%) and TPC (75.62%) of coated samples with 3% PGPE compared with control, whereas AV (41.12%), PV (53.16%), TVC (44.64%), and TFC (35.01%) reduced (p < 0.05). The results of this research suggested that the edible coatings based on the combination of CMC and SPI containing nanoencapsulated PGPE have the ability to reduce the oil oxidation reactions and microbial growth in raw pistachio. Therefore, the concentration of 2.0% nanoencapsulated PGPE due to its better properties can be used to extend the shelf life of raw pistachio.

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羧甲基纤维素和大豆蛋白隔离物食用涂层中的纳米囊化开心果绿壳提取物对新鲜开心果货架期质量的影响

本研究旨在调查羧甲基纤维素（CMC）和含有 0.0%、1.0%、2.0% 和 3.0% w/v 纳米胶囊化开心果青皮提取物（PGPE）的大豆分离蛋白（SPI）组合制成的可食用涂层在 27 ± 1°C 下贮藏 18 周期间对甘蓝 Ghoochi 品种生开心果的化学和微生物特性的影响。每隔 21 天测试一次水分含量 (MC)、酸值 (AV)、过氧化值 (PV)、总酚含量 (TPC)、总存活计数 (TVC) 和总真菌计数 (TFC)。PGPE 含有酚类化合物（48.73 毫克 GAE/克），具有抗氧化活性（IC50 = 10.83），与对照组相比，涂有 3% PGPE 的样品的 MC（19.51%）和 TPC（75.62%）均有所增加，而 AV（41.12%）、PV（53.16%）、TVC（44.64%）和 TFC（35.01%）则有所减少（p < 0.05）。研究结果表明，基于含有纳米胶囊 PGPE 的 CMC 和 SPI 组合的食用涂层具有降低生开心果中油氧化反应和微生物生长的能力。因此，浓度为 2.0% 的纳米胶囊 PGPE 具有更好的特性，可用于延长生开心果的保质期。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.