Application of Bio-Nanocomposite Films Based on Nano-TiO2 and Cinnamon Essential Oil to Improve the Physiochemical, Sensory, and Microbial Properties of Fresh Pistachio

Document Type : Research Article

Authors

1 Department of Food Science and Technology, Islamic Azad University- Science and Research Branch, Tehran, Iran

2 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia

10.22034/jon.2020.1903741.1091

Abstract

Bio-nanocomposite films based on sago starch containing 2% cinnamon essential oil and 3% titanium dioxide nanoparticles were used in the packaging of fresh pistachios and stored at different temperatures (4, 25, and 35 ˚C) and relative humidity (30, 50, and 70%) for 20 days, and pistachio properties were evaluated in five-day intervals. Using these films in packaging improved the physicochemical properties of pistachios, including moisture, fat, shrinkage, color characteristics, and sensory characteristics improved, and the growth of Aspergillus flavus, aflatoxin production, and the amount of hydro-peroxide increased much more slowly compared to the control samples. Temperature and relative humidity had significant effects on the physicochemical properties and deterioration of fresh pistachios (p < 0.05) as, at higher levels of temperature and relative humidity, the count of Aspergillus flavus, peroxide index, and aflatoxin ​​had the highest values. The most desirable conditions for fresh pistachio storage were the temperature of 4˚C and 30% relative humidity. Therefore, this active packaging can be utilized as a proper alternative to conventional packaging.

Keywords


Aghaee F (2008) Production of edible film of pistachio protein and study on its physicochemical properties. Master Thesis. Mashhad Ferdowsi University.43-49. [In Persian].
Ahmadi Z, Mirdehghan H, Hokmabadi H, Shamshiri, MH (2014) The use of nano packaging and edible coating in improving shelf life and quality of fresh pistachio. Journal of Horticulture science. 27(4), 367-374. Doi : 10. 22067/jhorts4.v0i0.30531[In Persian].
AOAC (1994) Official methods and recommended practices of the American Oil Chemist’s Society, AOAC press.
AOCS (1994) Official methods and recommended practices of the American Oil Chemist’s Society. AOCS press.
Arvanitoyannis I, Biliaderis CG (1998) Physical properties of polyol- plasticized edible films made from sodium caseinate and soluble starch blends. Food Chemistry 62(3), 333-342. DOI: 10.1016/s0308-8146(97)00230-6.
 Atmaca S, Gul K, Clcek R (1998) The effect of zinc on microbial growth. Turkish Journal of Medical Sciences. 28(6), 595-597.
Catherin N, Cutter M, Susan S (2002) Application of edible coatings on muscle foods. C.R.C. Press.467-484.
 Cheraghali AM, Yazdanpanah H, Doraki N, Abouhossain G, Hassibi M, Ali-Abadi S, Hashemi T (2007) Incidence of aflatoxins in Iran pistachio nuts. Food and Chemical Toxicology.45(5), 812-816. DOI: 10.1016/j.fct.2006.10.026.
 Esfahani A, Ehsani MR, Mizani M, Mohammadi Nafchi A (2020) The synergistic effects of cinnamon essential oil and nano TiO2 on antimicrobial and fuctional properties of sago starch films. International Journal of Biological Macromolecules. DOI: 10.1016/j.ijbiomac.2019.11.244.
Eslami M, Nasibi F, Manouchehri Kalantari K, Khezri M, Oloumi H (2019) Effect of exogenous application of l-arginine and sodium nitroprusside on fruit abscission and physiological disorders of pistachio (Pistacia vera L.) scions. International Journal of Horticultural Science and Technology. 6(1),51-62.
 Ghanbarzadeh B (2006) Study of physical and chemical properties of Zein films. PhD Thesis, Tehran University of Agriculture. 11-19, [In Persian].
Hadadinejad M, Ghasemi K, Mohammadi AA (2018) Effect of storage temperature and packaging material on shelf life of thornless blackberry. International Journal of Horticultural Science and Technology. 5(2), 265-275.
Hermawan D, Lai TK, Jafarzadeh S, Gopakumar DA, Hasan M, Owolabi FT, Aprilia NS, Rizal S, Khalil HA (2019) Development of seaweed-based bamboo microcrystalline cellulose films intended for sustainable food packaging applications. BioResources. 7; 14(2),3389-410.
 Huang SJ (1985) Biodegradable Polymers in Encyclopedia of Polymer Science & Engineering. Vol. 2, eds. Wiley, New York. 18-28.
Jafarzadeh S, Ariffin F, Mahmud S, Alias AK, Najafi A, Ahmad M (2017) characterization of semolina biopolymer films enriched with zinc oxide nano rods. Italian Journal of Food Science. 67(3):183-19 Jafarzadeh S, Ariffin F, Mahmud S, Hosseini SF, Ahmad M (2017) Improving the physical and protective functions of semolina films by embedding a blend nanofillers (ZnO-nr and nano-kaolin). Food packaging and shelf life. 1, 12, 66-75.
Jafarzadeh S, Jafari SM (2020) Impact of metal nanoparticles on the mechanical, barrier, optical and thermal properties of biodegradable food packaging materials. Critical Reviews in Food Science and Nutrition. 3,1-9.
Jafarzadeh S, Jafari SM, Salehabadi A, Nafchi AM, Uthaya US, Khalil HA (2020) Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products. Trends in Food Science & Technology. 262-277.
 Jafarzadeh S, Rhim JW, Alias AK, Ariffin F, Mahmud S (2019) Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano kaolin to maintain the quality of low moisture mozzarella cheese during low‐temperature storage. Journal of the Science of Food and Agriculture. 99(6), 2716-25.
 Javanmard M (2008) Shelf life of whey protein-coated pistachio kernel (Pistacia vera L.). Journal of Food Process Engineering. 31, 247 - 259. DOI: 10.1111/j.1745-4530.2007.00150.x.
Kamiab F, Shahmoradzadeh Fahreji S, Zamani Bahramabadi E (2017) Antimicrobial and physiological effects of silver and silicon nanoparticles on vase life of Lisianthus (Eustoma grandiflora cv. Echo) flowers. International Journal of Horticultural Science and Technology. 4(1),135-44.
 Kershaw SJ (1985) Aflatoxins in imported edible nuts .International Journal of Food Science & Technology.20(5), 647-649. doi: 10.1111/j.1365-2621.1985.tb01824.x.
 Labuza TP, Breen WM (1988) Application of Active packaging for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods. Journal of Food Processing & Preservation. 13, 1-69. doi:10.1111/j.1745-4549.1989.tb00090.x.
 Lei SG, Hoa SV, Ton-That MT (2006) Effect of clay types on the processing properties of polypropylene nanocomposites. Composite Science and Technology. 66, 1274-1279. doi:10.1016/j.compscitech.2005.09.012.
López, P, Sánchez C , Batlle R, Nerín C ( 2007) Development of flexible antimicrobial films using essential oils as active agents. Journal of Agricultural and Food Chemistry. 55, 8814-8824. DOI: 10.1021/jf071737b.
 Maghsoudloo A, Maghsoudloo Y, Khamiri M, Ghorbani M (2012) Investigation of antifungal activity of chitosan edible coating and its effect on moisture absorption and organoleptic characteristics of pistachio. The Journal of Research and Innovation in Food Science and Technology (JRIFST). 1(2), 87-98. [In Persian].
 Mahoney NE, Rodriguez SB (1996) Aflatoxin variability in pistachios. Applied and Environmental Microbiology. 62(4), 1197-1202.
Maskan M, Karatas, S (1998) Fatty Acid Oxidation of Pistachio Nuts Stored Under Various Atmospheric Conditions and Different Temperatures. Journal of the Science and Agriculture. 77, 334-340. DOI: 10.1002/(sici)1097-0010(199807)77:3<334::aid-jsfa42>3.0.co;2-a .
Min S, Krochta JM (2005) Inhibition of Penicillium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lactoperoxidase systems. Journal of Food Science. 70, M87-M94. doi:10.1111/j.1365-2621.2005.tb07108.x.
Mohammadi Nafchi A, Alias AK, Mahmud S, Robal M (2012) Antimicrobial, rheological, and physicochemical properties of sago starch films filled with nanorod-rich zinc oxide. Journal of Food Engineering. 113(4), 511-519. doi:10.1016/j.jfoodeng.2012.07.017.
 Morshedi Shahr Babaki A (2001) Investigation of the effect of storage conditions on aflatoxin contamination of fresh pistachios. Master Thesis in Food Science and Technology, Isfahan University of Technology, Faculty of Agriculture. 90 [In Persian].
Mortazavi SM, Tabatabai Yazdi F, Faraji H, Ghafourian Arhaksh M, Faraji H (2014) Evaluation of pistachio aflatoxin and the effect of physical and chemical properties. The Journal of Research and Innovation in Food Science and Technology (JRIFST). 6(1), 53-45. [In Persian].
National Standard Organization of Iran (2011) Human and Livestock Feeding-Measurement of group B and G aflatoxins by high-efficiency liquid chromatography and immune-affinity purification-test method. No. 6872, First Review. [In Persian].
 Nazeri F, Kalantari S, Daraki N, Talaei AR, Javanshah A (2014) Effect of harvest time, processing type and storage condition on preservation fresh and dried pistachios nuts. Journal of Crops Improvement. 16(4), 795-807. Doi:10.22059/JCI.2015.53245. [In Persian].
Nazoori F, Poraziz S, Mirdehghan SH, Esmailizadeh M, Zamani Bahramabadi E (2020) Improving shelf life of strawberry through application of sodium alginate and ascorbic acid coatings. International Journal of Horticultural Science and Technology. 7(3), 279-93.
 Oussalah M, Caillet S, Saucier L, Lacorix M (2007) Inhibitory effects of selected plant essential oils on the growth of pathogenic bacteria: E. coli, Salmonella ttyphimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control. 18, 414-420. doi:10.1016/j.foodcont.2005.11.009.
 Ozturk I, Sagdic O, Yalcin H, Capar TD, Asyali MH (2016) The effects of packaging type on the quality characteristics of fresh raw pistachios (Pistacia vera L.) during the storage. LWT-Food Science and Technology. 65, 457-463. https://doi.org/10.1016/j.lwt.2015.08.046.
 Quintavalla S, Vicini L (2002) Antimicrobial food packaging in meat industry. Meat Science. 62, 373-380. doi:10.1016/S0309-1740(02)00121-3.
Rasooli I, Rezaei MB, Allameh A (2006) Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock. Food Control. 17(5), 359-364. doi:10.1016/j.foodcont.2004.12.002.
Sayanjali S, Ghanbarzadeh B, Ghiassifar S (2011) Evaluation of antimicrobial and physical properties of edible film based on carboxymethyl cellouse containing potassium sorbate on some mycotoxigentic Aspergillus species in fresh pisecies in fresh pistachio. LWT-Food Science and Technology. 113-1138. DOI: 10.1016/j.lwt.2010.12.017.
 Sedaghat N, Mortazavi A, Nasiri Mahallati M, Davarij nejad Gh (2006) Estimation of pistachio shelf life in different storage conditions. Journal of Agricultural Sciences and Natural Resources. 12(6), 127-135 (in Persian).
Sharifkhah M, Bakhshi D, Pourghayoumi M, Abdi S, Hokmabadi H (2020) Effect of pollination time on yield and antioxidant properties of some pistachio cultivars. International Journal of Horticultural Science and Technology. 7(1), 51-8.
Taghizadeh M, Solgi M (2014) The application of essential oils and silver nanoparticles for sterilization of Bermuda grass explants in in-vitro culture. International Journal of Horticultural Science and Technology. 1(2),131-40.
Tajkarimi MM, Ibrahim SA, Cliver DO (2010) Antimicrobial herb and spice compounds in food. Food Control. 21(9), 1199-1218. Doi: 10.1016/j.foodcont.2010.02.003.
 Taub JA, Singh RP (1997) Food Storage Stability. CRC Press, Boca Raton.317-320. 532-555.
Tavakolipour H (2000) Effective Factors in Dehydration Process and Storage Conditions of Pistachio Nuts (Pistacia vera L.) PhD Thesis, Islamic Azad University 32-56 [In Persian].
 Tavakolipour H, Armin M, Kalbasi-Ashtari A (2010) Storage stability of Kerman pistachio nuts (Pistacia vera L.). International Journal of FOOD Engineering. 6, 1-11. DOI: 10. 2202 / 1556 - 3758.1740 .
Tavakolipoor H, Basiri AR, Kalbasi Ashtari A (2009) Effects of Temperature and Relative Humidity on Pistachio Quality factors during Storage Period. Journal of Food Science and Technology. 5(4), 66-57 [In Persian].
Tavakolipoor H., Javanmard M. Zirjani L (2012) Anti-aflatoxin effect of Shirazi thyme extract in pistachio kernels covered with whey protein concentrate (WPC). Journal of Food Science and Technology. 36(9), 19-11 [In Persian].
Tavakolipoor H, Zabarjani H, Javanmard Dakheli M (2019) Comparison of the effect of sage extract and cumin in preventing toxicity of Aspergillus flavus in pistachio. Innovation in Food Science and Technology. 10(2), 46-37 [In Persian].
Wang SY, Chen PF, Chang ST (2005) Antifungal activities of essential oils and their constituents from indigenous cinnamon (Cinnamomum osmophloeum) leaves against wood decay fungi. Bioresource Technology. 96, 813-818. DOI: 10.1016/j.biortech.2004.07.010.
Xing Y, Xu Q, Che Z, Li X, Li W (2011) Effects of chitosan-oil coating on blue mold disease and quality attributes of jujube fruits. Food and Function. 2, 466-474. DOI: 10.1039/C1FO10073D.
Zarin Nejad M, Amiri Chayjan R (2016) Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer. Food Science and Technology. 13(57),13-24 [In Persian].
Zarrin nejad M, Amiri Chaijan R ( 2013) Drying kinetic and optimization of pistachio shrinkage in fluized Bed Dryer with Microwave. In 8th National Congress of Agricultural Machinery Engineering (Biosystem) and Mechanization of Iran. [In Persian].