Application of Quince Seed Mucilage Containing Cinnamon Extract as an Edible Coating in Persimmon Fruit Shelf Life

Document Type : Original Article

Authors

1 - Department of food science and technology, University of Medical Sciences, Islamic Azad University, Tehran branch, Iran. PhD Candidate

2 Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. Assistant Professor

3 Department of Food Science and Technology, Toyserkan Faculty of Industrial Engineering, Bu-Ali Sina University, Hamadan, Iran. Assistant Professor

Abstract

The purpose of this study was to investigate the effect of cinnamon extract on cinnamon extract on shelf life and quality characteristics of persimmon fruit. In this research, three concentrations of 0.5, 1 and 1.5 percent  for quince seed Mucilageand three concentrations of 0, 35 and 70 percent for cinnamon extract were considered and storage time duration (day) were 0, 7 and 14 to evaluate the physicochemical properties, microbial, aesthetic and storage shelf life of fresh persimmons. Fresh persimmon was coated by immersion method. The treated samples were stored at a temperature of ± 4 ° C with relative humidity of 70% after drying. The response surface methodology (in form of central composite design) was used to optimize the data. Some properties such as dissolved solids content, weight loss, pH of juice, titratable acids, fruit firmness, organoleptic properties and color characteristics of the fruit were investigated. The results showed that the treatment with mucilage and cinnamon extract prevents the loss of fruit weight, decreases the firmness of the fruit and reduces the titratable acidity. Increasing the concentration of cinnamon extract decreases the amount of mold and yeast in the fruit. By increasing the storage time (shelf life) of fruits, the L, a and b  indexes, which indicate brightness, color range (green-red) and (blue-yellow) respectively, decreased. However, the reduction of color indexes in samples containing 35% cinnamon extract was slower and at the same time, the color indices of these samples were higher. The results showed that the use of quince seed mucilage coatings with cinnamon extract retained qualitative properties and reduced the degradation of aesthetic properties of persimmon fruit during storage.

Keywords


1. صفی یاری، ح.، زمردیان، ع.، رحمانیان، ح.، سلمانی زاده، ف. (1391). «بررسی روند تغییرات خواص فیزیکی میوه خرمالو (رقم خرمندی) در طول دوره انبارمانی در شرایط محیطی». نشریه پژوهش-های علوم و صنایع غذایی ایران، 8(4): 417-426.
2. ایران نژاد، ح. (1374). «نگهداری و ذخیره سازی انواع میوه و سبزی». موسسه انتشارات آوای نور.
3. مقبل، ع. ح.، طیبی، م. (1393). «استخراج، تهیه پودر خشک و بررسی فیزیکوشیمیایی موسیلاژ به دانه». مجلّه علمی پزشکی جندی شاپور، 13 (5):557-572.
4. پروانه، و. (1371). «کنترل کیفی و آزمایش‌های شیمیایی مواد غذایی»، انتشارات دانشگاه تهران.
5. حسنی، ف.، جوانمرد، م.،گروسی، ف.، (1389)، «بررسی ماندگاری میوه کیوی پوشش داده شده با کنسانتره پروتئین آب پنیر و روغن سبوس برنج»، نشریه پژوهش­های علوم و صنایع غذایی ایران، جلد 6، شماره 3، ص. 167تا 158.
6. جلیلی مرندی، ر.، (1381). «میوه کاری». انتشارات جهاد دانشگاهی، واحد استان آذربایجان غربی.
7. علی خانی، م.، شریفانی، م.، عزیزی، م.، موسوی زاده، س. ج.، رحیمی، م. (1388). «افزایش عمر انباری و حفظ کیفیت میوه توت فرنگی با استفاده از پوشش خوراکی موسیلاژ و اسانس آویشن». مجلّه علوم کشاورزی و منابع طبیعی. جلد16.
8. Talja, R. A., Helén, H., Roos, Y. H., & Jouppila, K. (2007). Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films. Carbohydrate Polymers, 67(3), 288-295.
9. Thompson, A. K. (2003). Fruit and vegetable harvesting, Handling and storage. Blackwell Publishing Ltd, 460.
10. Zhong, Q.P., Xia, W.S. (2007). Effect of 1-methylcyclopropene and/or chitosan coating treatments on storage life and quality maintenance of Indian jujube fruit. Food Sci Technol-LEB 40: 404-411.
11. Xiao, Z., Luo, Y., Luo, Y.G., Wang, Q. (2011). Combined effects of sodium chlorite dip treatment and chitosan coatings on the quality of fresh-cut d’Anjou pears. Postharvest Biol Tec 62: 319-326.
12. Mohammadifar, Sh. 2010. The origin, history and trade routes cinnamon. History of Science., 9:51-37.
13. Desmit, P. A. G. M., Keller, K., Hansel, R., Chandler, R. F. (1992). Adverse effects of herbal drugs. Volume 1, Springer-Verlag.
14. Skandamis, P., Koutsoumanis, K., Fasseas, K., Nychas, G. E. (2001). Inhibition of oregano essential oil and EDTA on Escherichia coli O157: H7. Italian Journal of Food Science., 13: 65-75.
15. Jouki M, Yazdi FT, Mortazavi SA, Koocheki A. (2014). Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocolloids 36:9, 19-36:9.
16. Ramsden, L. (2004). Plant and algal gums and mucilages. Chemical and functional properties of food saccharides: 54-231.
17. Maftoonazad, N., Ramaswamy, H. S. (2005). Postharvest shelf-life extension of avocados using methyl cellulosebasedcoating, LWT-Food Science and Technology, 38: p. 617–624...
18. Arnon, H., Granit, R., Porat, R., Poverenov, E. (2015). Development of polysaccharides-based edible coatings for citrus fruits:Alayer-by-layer approach, journalfood chemistry, 166, p. 472-465.
19. yranci, E., S, Tunc., (2004). The effect of edible coatings on water and vitamin C loss of apricots (Armeniacavulgaris Lam.) and green peppers (Capsicum annuum L.), Food Chemistry, 87: p. 339–342.
20- Mashkour, M., Hashemi Shahraki, M., Daraei Garmakhany, A. (2014). Optimization of sweet bread formulation by use of image processing and response surface methodology. Qual Assu Saf Crop Foods, 61: 41-52.
21. International Standard – ISO 7954-1987, 1985; General guidance for enumeration of yeasts and moulds colony counts techniques at 25°C
22. Myers RH, Khuri AI, Carter WH. Response surface methodology: 1966– l988.Technometrics. England 1989; 31(2):137-57.
23. Bonilla, J., Atarés, L., Vargas, M., Chiralt, A. (2012). Edible film and coating to prevent the detrimental effect of oxygen on food quality: possibilities and limitation. Journal of Food Engineering. 110: 208–213.
24. Carrillo‐Lopez, A., Ramirez‐Bustamante, F., Valdez‐Torres, J. B., Rojas‐Villegas, R., Yahia, E. M. (2000). Ripening and quality changes in mango fruit as affected by coating with an edible film. Journal of Food Quality, 23(5), 479-486.
25. Nikos, G., Tzortzakis, A. (2007). Maintaining postharvest quality of fresh produce with volatile compounds. Innovative Food Science & Emerging Technologies, 8(1), 111-116
26. Kester, J. J., & Fennema, O. R. (1986). Edible films and coatings: a review. Food technology (USA).
27. Miller, K. S., & Krochta, J. M. (1997). Oxygen and aroma barrier properties of edible films: A review. Trends in Food Science & Technology, 8(7), 228-237.
28. Jouki, M., Yazdi, F. T., Mortazavi, S. A., & Koocheki, A. (2014). Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocolloids, 36, 9-19
29. Guilbert, S., Gontard, N., & Cuq, B. (1995). Technology and applications of edible protective films. Packaging Technology and Science, 8(6), 339-346.
30. Del-Valle, V., Hernández-Muñoz, P., Guarda, A., Galotto, M. J. (2005). Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life. Food Chemistry, 91(4), 751-756.
31. Crisosto, C. H., Mitcham, E. J., & Kader, A. A. (1999). Persimmons: recommendations for maintaining postharvest quality. Acessado em, 15, 241-245.
32. Moalemiyan, M., Ramaswamy, H. S., & Maftoonazad, N. (2012). Pectin‐based edible coating for shelf‐life extension of ataulfo mango. Journal of Food Process Engineering, 35(4), 572-600.
33. Prasad, K. N., Yang, B., Dong, X., Jiang, G., Zhang, H., Xie, H., & Jiang, Y. (2009). Flavonoid contents and antioxidant activities from Cinnamomum species. Innovative Food Science & Emerging Technologies, 10(4), 627-632.
34. Bai, J. & Alleyne, V. (2003). Coating selection for ‘Delicious’ and other apples, Postharvest Biology and Technology, 28, 259-268.