Effect of carboxymethyl cellulose edible coating enriched with Zataria multifloraessential oil on the quality and shelf-life of fresh pistachio (Pistacia vera L.) fruit (original) (raw)
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Effects of Chitosan and Aloe Vera Gel Coating on Quality Characters of Pistachio
Journal of Nutritional Health & Food Engineering, 2015
Iran is one of the largest pistachio producer and exporter in the world. Under unfavorable conditions during storage, pistachio quality will be reduced due to undesirable reactions. The objective of the present study was to evaluate the ability of Aloe vera gel to reduce/control the loss of post harvest fresh pistachio quality, compare with a natural polysaccharidechitosan, as an established coating material with antifungal activity. Freshly harvested pistachio fruits were coated with A. vera gel (100% and 50%), chitosan (0.05% and 0.5%) and control (water). The coated and uncoated pistachio was stored at 4º RH for 1month. The parameters analyzed included physiological water conservation (PWC), sensory analysis for pistachio quality (colour and marketability), degree of spoilage, and Peroxide value of oil extracted from them. Results indicate that chitosan and A. vera gel are potential candidates to preserve post-harvest quality of pistachio; either showed that for coating of pistachio, chitosan 0.05% is better than other coating; that followed by A. vera gel 50% and Chitosan 0.5% coating, and A. vera gel 100% is undesirable for coating of pistachio.
Journal of Agricultural Science and Technology, 2021
The combined coating-effects of Sodium Alginate (SA) and Thyme Essential Oil (TEO) was investigated at three levels of, respectively, (0.0, 1.0, and 1.5 %) and (0.0, 0.3, and 0.5%) on fresh pistachio during 6 weeks of cold (3±1°C) storage. Physiochemical parameters (hull and hard-shell color, hull hardness, soluble sugar, chlorophyll, and soluble solids content) and microbial load (plate count agar) were measured every 2 weeks of storage. Similarly, the sensory attributes of pistachio were evaluated by trained panelists and Quantitative Descriptive Analysis (QDA) method from minimum (1) to maximum level (15) score. While weight loss of each pistachio sample increased during storage time, those treated with alginate had considerably less weight losses than other treatments. The pistachio treated with combination of SA (1%) and TEO(0.3 or 0.5%) showed significantly higher hull hardness, L* values, soluble sugar, chlorophyll, and lower growth of microorganisms (mainly yeast and mold) t...
Journal of Food Processing and Preservation, 2019
The present study investigated the effect of gelatin coating (GL) containing ascorbic acid (AA:10 g/L) and/or propyl gallate (PG:0.1 g/L) on the chemical (peroxide value (PV); anisidine value (AnV) and free fatty acid (FFA)), instrumental texture (Hardness), and the sensory properties (texture, rancidity, taste, color, and overall acceptability) of roasted pistachio nuts during 3 months of storage at 20, 35, and 50°C. The relationship between PV, AnV, FFA, and rancidity taste beside instrumental hardness and sensory texture were assessed by Pearson's correlation coefficient. Pistachio nuts were treated with five formulations: control, AA + PG, GL + PG, GL + AA, and GL + AA + PG. The antioxidative activity of the GL was more effective at the lower temperature. Instrumental hardness of gelatin-coated samples was significantly (p < 0.05) higher than other samples at 20 and 35°C. Instrumental hardness in control samples increased, while samples with gelatin coating showed a decreasing trend. Gelatin-antioxidant coatings didn't affect the total acceptance of samples but provided protection against lipid oxidation. Positive and powerful correlation (R > 0.9) was found between sensory and chemical and textural properties. Practical applications The use of thin gelatin edible coating containing AA and/or PG, as a natural and economical secondary package, show a good potential for reducing the rate of lipid oxidation and subsequently increasing the shelf life of roasted pistachio nuts, especially at room temperature. How to cite this article: Khoshnoudi-Nia S, Sedaghat N. Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage.
Modified atmosphere packaging (MAP) was used to increase the shelf life of fresh in hull pistachio nuts (Pistacia vera L.), meeting the market demand for fresh high quality products. Fresh in hull pistachio nuts were stored at 5°C and three different gaseous conditions including 10% O2, 20% CO2 and 70% N2 (MAP1), 100% CO2 (MAP2) and ambient atmosphere for 42 days. The samples of 300 g of pistachio nuts were packaged in sealed high barrier poly propylene (PP) bags (26×20 cm). The permeability of films for CO2 was 3910 cm 3 /m2 dbar at 23°C and 50% RH. The thickness and the surface of the used films were 2.00 mm and 78.90 cm 2 , respectively. External appearance, weight loss, firmness and color attributes and microbial growth were investigated at regular intervals throughout the storage period. Significant differences were found between packaged and unpackaged fresh in hull pistachio nuts in the most of parameters considered. The firmness in the nuts decreased markedly in control samp...
Journal of Food Quality
The color of fresh pistachio is used as a postharvest quality indicator. The present study was performed to investigate the chemical properties of fresh pistachios coated with different sodium alginate concentrations (1 and 1.5%), various amounts of Shirazi thyme essential oil (0.3 and 0.5%), and their combination during storage (2 ± 1°C and 85 ± 5% RH). Over the storage duration, chemical parameters were measured on days 13, 26, and 39. The results showed that although the application of sodium alginate in combination with thyme essential oil decreased polyphenol oxidase activity in comparison with other treatments, the highest total phenolics and phenylalanine ammonia lyase activity were found in pistachios coated with alginate (1%) + thyme essential oil (0.3% and 0.5%). In general, it was proven that treatments containing 1% alginate + 0.3% essential oil had the ability to maintain the quality of fresh pistachio fruit approximately over 39 days of storage.
Evaluation of New Storage Techniques to Increase Shelf Life of Roasted Pistachio
International Journal of Engineering, 2020
Roasted pistachio nut is prone to deterioration, an important concern during storage. We have evaluated latest storage techniques for roasted pistachio. Roasted pistachio was packed by vacuum, hermetic and normal package techniques and stored for 60 days in two conditions, low temperature and ambient temperature. The results showed gradual decrease in oil content, moisture content and sensory quality of roasted pistachio during storage. The changes in biochemical parameters of roasted pistachio was more prominent when stored under ambient condition, which was significantly different (p<0.05) as compared to the low temperature stored roasted pistachio. The roasted pistachio kept in vacuum package and stored at low temperature condition was found to be superior in terms of sensory quality for biochemical changes.
Islamic Azad University, Damghan Branch, 2022
The purpose of this study was to evaluate the effects of a combination of zinc oxide nanoparticles (Nano-ZnO) and fennel essential oil (FEO) on the quality characteristics of fresh pistachio. The potato starch-based films containing different levels of Nano-ZnO (1, 3, and 5% w/w), and FEO (1, 2, and 3% w/w) were prepared by the casting method. The fresh Akbari pistachios were packed in these bio-nanocomposite films. The physicochemical and sensory properties and the growth of Aspergillus flavus and aflatoxin B1 production were investigated during 15 days of refrigerated storage (~ 4°C). Results showed that by packaging fresh pistachios in bio-nanocomposite films, the moisture, carbohydrate, and fat contents of pistachios and the sensory parameters (texture, flavor, appearance, and overall acceptability) of them were improved during refrigerated storage. The weight loss of control significantly was higher than packed samples in bio-nanocomposite films (p<0.05). Usage of bio-nanocomposite films leads to a decrease in the growth of Aspergillus flavus and aflatoxin production in pistachios during storage periods. Finally, the results demonstrated that potato starch/5% Nano-ZnO/3% FEO bio-nanocomposite film improved the physicochemical and sensory properties and had the best effect on mold spoilage reduction of fresh pistachios; hence, it can be used as packaging for fresh nuts.
Composition of Tunisian Pistachio Hull Essential Oil during Fruit Formation and Ripening
Journal of Essential Oil Research, 2008
The Anacardiaceae family is known for its species producing essential oil, such as Pistacia genus. As for pistachio tree (Pistacia vera), its fruit is composed by a fleshy and odorant envelope or hull (mesocarp + epicarp) covering the hard shell (endocarp) containing an edible seed. We aimed to characterize the oils of pistachio hulls (Pistacia vera L.) during fruit development. Fruits were sampled in the region of Kairouan (Middle of Tunisia). Yields generally increased and ranged between 0.1-0.4% on a dry weight basis. Monoterpene hydrocarbons, mainly represented by alpha-pinene (15.0-47.4%) and terpinolene (32.2-51.1%) were prominent during all fruit development, reaching 90.3% of the oil at full ripeness.