[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
this is a test
Main Menu
Home::
Journal Information::
About the Journal
Editorial Board
Aims& Scopes
Journal News
Articles archive::
All Issues
Current Issue
For Authors::
Instruction to authors
Subscription::
Registration Information
Subscription Form
Contact us::
Contact Information
Contact us
Site Facilities::
Site map
Search contents
FAQ
Top 10 contents
Inform to friends
Webmail::
Ethical Consideration::
Publication ethics and malpractice statement
::
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
:: Volume 15, Issue 4 (Winter 2021) ::
Iranian J Nutr Sci Food Technol 2021, 15(4): 81-91 Back to browse issues page
Effects of Zein and Chitosan Coatings Containing Essential Oils on Physicochemical and Organoleptic Characteristics of Mazafati Date Fruits
B Tajeddin * , F Salagegheh , N Soleimani
, behjat.tajeddin@yahoo.com
Abstract:   (1859 Views)
Background and Objectives: Use of natural coatings with various capabilities provides the opportunity to produce healthier and more acceptable materials, especially for higher value-added products such as dates. The objective of this study was to investigate effects of date coatings on the fruit various characteristics for the purpose of a longer shelf-life.
 Materials & Methods: Mazafati dates were coated with natural polymers (zein, chitosan and pimpernel essential oil). Effects of coating on various characteristics of dates, including moisture content, total soluble solids, acidity, sugar content, pH and sensory characteristics (color, taste, firmness and brightness), were assessed at 4 and -18 oC for the first year and at 10 oC for the second year. Data were analyzed using factorial experiment in a completely randomized design. Comparisons of the means were carried out using Duncan method.
Results: In organoleptic characteristics, the highest color score belonged to the fruits with chitosan after three months of storage and the lowest color score belonged to chitosan and oil and to control and oil treatments after 12 and 9 months of storage, respectively. Zein and chitosan treatments included better tastes and textures, compared to those other treatments did. In chemical assessments, zein treatments include the highest and chitosan treatments included the lowest moisture contents. The lowest sugar contents were reported in control. No significant differences were seen in acidity and pH contents of the treatments.
Conclusion: Based on the results of sensory and physicochemical assessments, use of the highlighted coating treatments to preserve physicochemical characteristics of the fruit dates as well as chitosan coating to minimize color and zein coating to minimize flavor changes in dates are recommended.
Keywords: Chitosan, Dates, Organoleptic characteristics, Physicochemical characteristics, Zein
Full-Text [PDF 479 kb]   (632 Downloads)    
Article type: Research | Subject: Food Science
Received: 2020/02/25 | Accepted: 2020/08/16 | Published: 2020/12/20
References
1. Ahmadi K, Ebadzadeh HR, Hatami F, Hoseinpour R, Abdeshah H. Agricultural statistics: horticultural products. Ministry of Agricultural Jihad, Plannining and Economic Affairs, Information Technology and Communication Center, 2018; page 129.
2. Keramat J, Khorvash M. Determination of composition of Iranian dominant dates. Journal of Water and Soil Science (Science and Technology of Agriculture and Natural Resources) 2002; 6(1): 189-197.
3. Keramat Jahromi M, Rafiee S, Jafari A, Mohtasebi SS, Mirasheh R. A Comparison between some physical properties of Haj-Ghanbari and Shahani varieties of Date (Fruit). Iranian Journal of Biosystem Engeering 2009; 39(1): 85-92.
4. Aidoo KE, Tester RF, Morrison JE, Macfarlane D. 1996. The composition and microbial quality on pre- packed dates purchased in Greater Glasgow. International Journal of Food Science and Technology, 31, 433-438. [DOI:10.1046/j.1365-2621.1996.00360.x]
5. Yusuf AK, Abdelmasseh M, Yusuf ME, Saeed BT. Use of date paste in the processing of nutritious candy bars. Date Palm Journal 1992; 5 (1): 107-116.
6. Afshari Jooybari H, Farahnaky A, Majzoobi M, Mesbahi G.R, Niakousari M. Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier. Food Science and Technology 2012; 36(9): 1-10 [in Persian].
7. Geraghe- dehdezi S, Hamdami N. Effect of storage at defferent temperatures on moisture content, total soluble solids, acidity and pH of dates (Kabkab variety). Journal of Food Research 2012; 22(2): 131-140 [in Persian].
8. Salagegheh F, Tajeddin B, Panahi B, Ali-Mohamadi M, Soleimani N. The effect of edible coatings based on zein, chitosan, and Trachyspermum Copticumt (L) essential oil on the quality properties of dates. Agricultural Research, Education and Extension organization, Agricultural Engineering Research Institute, 2016; No. 49726 [in Persian].
9. No HK, Meyers SP, Prinyawiwatkul W, Xu Z. Applications of chitosan for improvement of quality and shelf of foods: a review. Journal of Food Science 2007; 72: R 87-100. [DOI:10.1111/j.1750-3841.2007.00383.x]
10. Chen H, Wang J, Cheng Y, Wang C, Liu H, Bian H, Pan Y, Sun J, Han W. Application of protein-based films and coatings for food packaging: a review. Polymers 2019; 11: 2039. [DOI:10.3390/polym11122039]
11. Rocculi P, Tylewicz U, Pekoslawska A, Romani S, Sirri F, Siracusa V, Dalla Rosa M. MAP storage of shell hen eggs, Part 1: Effect on physic chemical characteristics of the fresh product. LWT- Food Science and Technology 2009; 42: 758-762. [DOI:10.1016/j.lwt.2008.09.017]
12. Joerger RD. Antimicrobial films for food application: A quantitative analysis of their effectiveness. Packaging Technology and Science 2007; 20: 231-273. [DOI:10.1002/pts.774]
13. Ryu KN, Kim SH, No HK, Prinyawiwakul W. Effects of storage temperature on quality of eggs coated with chitosan. Journal of Chitin and Chitosan 2009; 14: 143-148.
14. Xie L, Hettiarachchy NS, Ju ZY, Meullenet J, Wang H, Slabvik MF, Janes ME. Edible film coating to minimize eggshell breakage and reduce post- wash bacterial contamination measured by dye penetration in eggs. Journal of Food Science 2002; 67: 280-284. [DOI:10.1111/j.1365-2621.2002.tb11398.x]
15. Majeti NV, Kumar R. A review of chitin and chitosan applications. Reactive and Functional Polymers 2000; 46: 1-27. [DOI:10.1016/S1381-5148(00)00038-9]
16. Shahidi F, Abuzaytoun R. Chitin, chitosan, and co- products: chemistry, production, application, and health effects. Advances in Food and Nutrition Research 2005; 49: 93-135. [DOI:10.1016/S1043-4526(05)49003-8]
17. Tajik H, Moradi M, Razavi Rohani SM, Erfani AM, Sabet Jalali FS. Preparation of chitosan from brine shrimp (Artemia urmiana) cyst shells and effects of different chemical processing sequences on the physicochemical and functional properties of the product. Molecules 2008; 13: 1263-1274. [DOI:10.3390/molecules13061263]
18. Ghanbarzadeh B, Oromiehie AR, Musavi M, Falcone PM, Emam Djomeh Z, Rad ER. Study of mechanical properties, oxygen permeability and AFM topography of zein films plasticized by polyols. Packaging Technology and Science 2007; 20: 155-163. [DOI:10.1002/pts.750]
19. Bastiol C. Handbook of biodegradable polymers. Rapra Technology Limited, United Kingdom 2005.
20. Ghanbarzadeh B, Almasi H, Zahedi Y. Biodegradable and edible biopolymersin pharmaceutical & food packaging. First Edition, Publisher: Amirkabir University of Technology 2010; 521 [in Persian].
21. Gross M, Friedman J, Dudai N, Larkov O, Cohen Y, Bar E. Biosynthesis of estragole and t-anethole in bitter fennel (Foeniculum vulgare Mill. var. vulgare) chemotypes. Changes in SAM: phenylpropene omethyltranferase activities during development. Plant Science 2002; 163: 1047-1053. [DOI:10.1016/S0168-9452(02)00279-0]
22. Karimi Z, Rahemi M. Comparison of thyme and clove oil extracts and fungicides Imazalil on mold rot (Penicillium italicum) of citrus juices in cold storage. Water and Soil Science (Journal of Science and Technology of Agriculture and Natural Resources) 2008; 12(45): 231-237 [in Persian].
23. Kim SH, No HK, Kim SD, Prinyawiwatkul W. Effect of plasticizer concentration and solvent types on shelf- life of eggs coated with chitosan. Journal of Food Science 2006; 71: S249-353. [DOI:10.1111/j.1750-3841.2006.00008.x]
24. Janes ME, Kooshesh S, Johnon MG. Control of Listeria monocytogenes on the surface of refrigerated, ready- to- eat chicken coated with edible zein film coatings containing nisin and/or calcium propionate. Journal of Food Science 2002; 67: 2754-2757. [DOI:10.1111/j.1365-2621.2002.tb08810.x]
25. Farahnaky A, Mansoorib N, Majzoobi M, Badii F. Physicochemical and sorption isotherm propertiesof date syrup powder: antiplasticizing effect of maltodextrin. Food and Bioproducts Processing 2016; 98: 133-141. [DOI:10.1016/j.fbp.2016.01.003]
26. Belgheysi S, Azizi Tabrizzad MH, Zohoorian G, Hadian Z. Assessment of physical properties of whey protein-monoglyceride edible film and its coating effect on the moisture loss and sensory properties of fresh mutton. Journal of Nutrition Sciences & Food Technology 2008; 3(10): 83- 93.
27. Pellá MCG, Silva OA, Pellá MG, Beneton AG, Caetano J, Simões MR, Dragunski DC. Effect of gelatin and casein additions on starch edible biodegradable films for fruit surface coating. Food Chemistry 2020; 309: 125764 . [DOI:10.1016/j.foodchem.2019.125764]
28. Chien P, Sheu F, Lin H. Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chemistry 2007; 100: 1160-1164. [DOI:10.1016/j.foodchem.2005.10.068]
29. Finidokht RM, Asghari H, Shirzad H. The effect of chitosan on postharvest life extension and qualitative characteristics of table grape "Shahroodi". Iranian Journal of Food Science 2011; 26(4): 378-384 [in Persian].
30. Taghinezhad E, Sharabiani VR. Effect of chitosan coating on some quality properties of Thomson orange during storage (a case study in Iran). Agricultural Engineering International: CIGR Journal 2018; 20(1): 157-161.
31. Hong K, Xie j, Zhang L, Sun D, Gong D. Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Scientia Horticulturae 2012; 144: 172-178. [DOI:10.1016/j.scienta.2012.07.002]
32. Ghanbarzadeh B, Almasi H, Zahedi Y. Biodegradable and edible biopolymers in pharmaceutical and food packaging. First Edition, Publisher: Amirkabir University of Technology 2010; 521 [in Persian].
33. Huber DJ. The role of cell wall hydrolases in fruit softing. Horticultural 1983; 5: 169-205. [DOI:10.1002/9781118060728.ch4]
34. Jitareerat P, Paumchai S, Kanlayanarat S, Sangchote S. Effect of chitosan on ripening, enzymatic activity, and disease development in mango (Mangifera indica) fruit. New Zealand Journal of Crop and Horticultural Science 2007; 35(2): 211-218. [DOI:10.1080/01140670709510187]
35. Aslam J, Haque Khan SS. Quantification of water soluble vitamins in six date palm (Phoenix dactylifera L.) cultivar's fruits growing in Dubai, United Arab Emirates, through high performance liquid chromatography, Journal of Saudi Chemical Society 2011; 17: 9-16. [DOI:10.1016/j.jscs.2011.02.015]
36. Baldwin EASurface treatments and edible coatings in food preservation. Handbook of Food Oreservation 2007; 21(1): 478-508.
37. Garousi F, Javanmard M, Hasani F. Application of edible coating based on whey protein-gellan gum for apricot (Prunus armeniaca L.). Iranian Journal of Food Science and Technology 2011; 8(29): 39-48 [in Persian].
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA

XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Tajeddin B, Salagegheh F, Soleimani N. Effects of Zein and Chitosan Coatings Containing Essential Oils on Physicochemical and Organoleptic Characteristics of Mazafati Date Fruits. Iranian J Nutr Sci Food Technol 2021; 15 (4) :81-91
URL: http://nsft.sbmu.ac.ir/article-1-3007-en.html
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 15, Issue 4 (Winter 2021) Back to browse issues page
Iranian Journal of Nutrition Sciences and Food Technology
Persian site map - English site map - Created in 0.04 seconds with 37 queries by YEKTAWEB 4645