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Paper Information

Journal:   ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION   2017 , Volume 8 , Number 1 ; Page(s) 67 To 85.
 
Paper: 

EFFECTS OF CARBOXYMETHYL CELLULOSE EDIBLE COATINGS WITH ANTIOXIDANT ON THE OXIDATIVE STABILITY OF THE EDIBLE PINE NUT

 
 
Author(s):  MAGHSOUDLOU Y.*, RAZAVI R.
 
* DEPT. OF FOOD SCIENCE AND TECHNOLOGY, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, GORGAN, IRAN
 
Abstract: 

Background and objectives: Nowadays, due to the environmental problems raised by synthetic packagings, considerable attention to biodegradable and edible food packagings is increased. Edible coatings are thin layers of materials coated on the surface of food products extending the shelf life of food by providing a moisture and oxygen barrier. Edible coatings might be used as carriers of various substances, including antioxidants. Edible pine seeds are susceptible to oxidation due to high levels of unsaturated fatty acids. Antioxidants are additives added to food for preventing oxidation. Due to the harmful effects of synthetic antioxidants, attention to plant extracts has been increased .The objective of this study was to evaluate the effects of carboxy methyl cellulose (CMC) edible coatings containing natural and synthetic antioxidants on oxidative stability of Persian pine nut.
Materials and methods: Carboxy methyl cellulose coating (1% W/V) containing natural antioxidant valerian extract (1% W/V) and synthetic alpha tocopherol (0.5 W/V) were prepared. After coating, nuts were stored for 91 days in an incubator at 35oC with 35% relative humidity. The seeds were coated by theimmersion method. Moisture content, peroxide and thiobarbituric acid index of samples were determined at 7 days interval.
Results: During storage, moisture content of all samples was increased. Average moisture content of control samples, seeds coated with carboxymethyl cellulose, seeds coated with carboxymethyl cellulose and alphatocopherol and samples coated with carboxymethyl cellulose containing valerian extract were 3.58, 3.25, 3.17 and 3.17% respectively. At the end of storage period moisture content of coated samples containing valerian extract (3.47%) was lower than uncoated samples (4.37%). Peroxide value in all of samples had increasing trend and the highest and the least peroxide value during storage were observed in uncoated samples (26.34 meq O2/kg Oil) and coated samples containing valerian extract (15.07 meq O2/kg Oil) respectively. Thiobarbituric acid values increased during storage time and coated samples containing valerian extract had the least TBA value (1 mg MA/kg Oil) during storage.
Conclusion: The use of edible coating containing valerian extract could decrease the rate of oxidation and increase the shelf life of pine nut as a natural antioxidant. According the standard amount of peroxide value and TBA index in different samples, the best time for pine nut storage were 42, 63, 77 and 91 days for samples without antioxidant , carboxy methyl cellulose with alphatocopherol and carboxy methyl cellulose with Valeriam, respectively.

 
Keyword(s): LIPID OXIDATION, EDIBLE COATING, PINE NUT, VALERIAN EXTRACT, CARBOXY METHYL CELLULOSE
 
 
References: 
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APA: Copy

MAGHSOUDLOU, Y., & RAZAVI, R. (2017). EFFECTS OF CARBOXYMETHYL CELLULOSE EDIBLE COATINGS WITH ANTIOXIDANT ON THE OXIDATIVE STABILITY OF THE EDIBLE PINE NUT. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 8(1 ), 67-85. https://www.sid.ir/en/journal/ViewPaper.aspx?id=569829



Vancouver: Copy

MAGHSOUDLOU Y., RAZAVI R.. EFFECTS OF CARBOXYMETHYL CELLULOSE EDIBLE COATINGS WITH ANTIOXIDANT ON THE OXIDATIVE STABILITY OF THE EDIBLE PINE NUT. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2017 [cited 2021May18];8(1 ):67-85. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569829



IEEE: Copy

MAGHSOUDLOU, Y., RAZAVI, R., 2017. EFFECTS OF CARBOXYMETHYL CELLULOSE EDIBLE COATINGS WITH ANTIOXIDANT ON THE OXIDATIVE STABILITY OF THE EDIBLE PINE NUT. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, [online] 8(1 ), pp.67-85. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569829.



 
 
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