Yenilebilir Mısır Zeini Filmi Kaplamanın Orta Nemli Kayısı (Prunus Armenica L.) Kalitesine Üzerine Etkisi (İngilizce)

Güneşte kurutulmuş naturel kayısıların %2.5 sitrik asit çözeltisine 80 oC de 3 dk daldırılması ile orta nemli kayısı örnekleri üretimi gerçekleştirilmiştir. Orta nemli kayısılar farklı zein film formülasyonları içeren çözeltilere daldırılarak kaplanmıştır. Antimikrobiyal ve antioksidant maddelerin zein film içerisine eklenmesinin etkilerinin araştırılması ve depolama süresince kaplamanın orta nemli kayısı üzerine etkisinin belirlenmesi amacıyla ürünler 10 ay süresince 5 ve 20 oC sıcaklıklarda depolanmıştır. Kayısılarda depolama sırasında oluşan renk değişimi önemli ölçüde kaplama işlemi ile azaltılmıştır. Kontrol örnekleri için a*/b* (1.0±0.1) değeri kaplanmış örneklerin a*/b* (0.7±0.2) değerinden yüksek bulunmuştur. Depolama süresi sonunda ∆E değerleri ise kaplanmış örneklerde 7.9±1.1 iken kontrol örnekleri için bu değer 13.8±0.6 olarak belirlenmiştir. Kontrol grubu örneklerin toplam canlı sayımı zein film ile kaplanmış örneklere göre istatistiksel anlamda yüksek bulunmuştur (P<0.05). Kaplanmış örneklerle kontrol grubu örnekler arasında 2　log düzeyinde farklılık oluştuğu belirlenmiştir. Yüksek depolama sıcaklıklarının nem kaybını arttırdığı ancak farklı kaplama formülasyonları arasında önemli bir farklılık olmadığı bulgulanmıştır.

Anahtar Kelimeler:

Yenilebilir film, zein, sorbik asit, askorbik asit, orta nemli kayısı　　

The Effect of Corn Zein Edible Film Coating on Intermediate Moisture Apricot (Prunus Armenica L.) Quality (in English)

Intermediate moisture apricots were produced from sun dried natural apricots which were dipped into a 2.5% citric acid solution at 80 oC for 3 minutes. Intermediate moisture apricots were coated with different formulations of natural corn protein “zein” films by dipping treatment. The potential of antimicrobial and antioxidant agents in edible zein film and the coating effects to maintain the quality of intermediate moisture apricots has been investigated during 10 months storage at 5 and 20 oC. Colour change was reduced remarkably by coating process. The control fruits presented higher values of a*/b* (1.0±0.1) than the coated fruits (0.7±0.2). ∆E value of coated samples was found to be 7.9±1.1 at the end of storage period where it was identified as 13.8±0.6 for control samples . Total viable bacteria count of control group was found significantly higher than zein film coated samples (P<0.05). Coating with zein film inhibited microbial growth to the extent of around 2　log between control and coated batches. Higher storage temperature caused higher moisture loss from samples , however no significant difference was found between different coating formulations on moisture loss.

Keywords:

edible film, corn zein, ascorbic acid, sorbic acid, intermediate moisture apricot,

PDF

___

1. Appendini P. and Hotchkiss J. H. 2002. Review of Antimicrobial Food Packaging. Innovative Food Sci Emerging Technol 3: 113-126.
2. Debeaufort F., Quezada-Gallo J.A. and Voilley A. 1998. Edible films and coatings: tomorrow packaging: a review. Crit Rev Food Sci 38-4: 299–313
3. Quintavalla S. and Vicini L. 2002. Antimicrobial food packaging in meat industry. Meat Sci 62: 373–380.
4. Bai J, Victorine A, Hagenmaier RD, Mattheis JP, Baldwin EA. 2003. Formulation of zein coatings for apples (Malus domestica Borkh). Postharvest Biol Technol 28: 259–268.
5. Banks NH, Dadzie BK, Cleland DJ. 1993. Reducing gas exchange of fruits with surface coatings. Postharvest Biology and Technol 3: 269:/284.
6. Hagenmaier RD, Shaw PE. 1992. Gas permeability of fruit coating waxes. J American Society Hort Sci 117: 105-109.
7. Petersen K, Nielsen P, Bertelsen G, Lawter M, Olsen MB, Nilsson NH, Mortensen G. 1999. Potential of Biobased Materials for Food Packaging. Trends Food Sci Technol 10: 52-68.
8. Krochta JM, De Mulder-Johnston C. 1997. Edible and Biodegradable Polymer Films: Challenges and Opportunites. J Food Technol 51-2: 61-74.
9. Guilbert S, Gontard N. 1995. Edible and Biodegradable Food Packaging, In: Foods and Packaging Materials-Chemical İnterractions. Ackerman P., Jargestad M. And Ohlsson T. (Eds.), The Royal Society Chemistry, Cambridge, pp: 159-168.
10. Guilbert S., Gontard N, Gorris LGM. 1996. Prolongation of the Shelf Life of Perishable Food Products using Biodegradable Films and Coatings. Lebensm-Wiss Technol 29: 10-17.
11. Miller KS, Krochta JM. 1997. Oxygen and Aroma Barrier Properties in Edible Films. Trends in Food Sci Technol 8: 228-237.
12. Trahantan RN. 2003. Biodegradable Films and Composite Coatings: Past, Present and Future. Trends in Food Sci Technol 14: 71-78.
13. Guilbert S. 1986. Technology and Application of Edible Protective Films. In: Food Packaging and Preservation, M. Matothlouthi (Ed.), Elsevier Applied Science Publishers, New York. pp. 371–394.
14. Oussallah M, Caillet S, Salmieri S, Saucier L, Lacroix M. 2004. Antimicrobial and antioxidant effects of milk protein based film containing essential oils for the preservation of whole beef muscle. J Agric Food Chem 52: 5598–5605.
15. Siragusa GR, Cutter CN, Willett JL. 1999. Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat, Food Microbiol 16: 229–235.
16. Weller CL, Gennadios A, Saraiva RA. 1998. Edible Bilayer Films from Zein and Grain Sorghum Wax or Carnauba Wax. Lebensm-Wiss Technol 31-3:279-285.
17. Akova Y. 2000. Kuru ve Sert Kabuklu Meyveler Dış Pazarı Araştırması. İGEME Yayınları, Ankara 178.
18. Lin D, Zhao Y. 2007. Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables. Compr Rev In Food Sci Food Safety 6: 60-75.
19. Padgett T, Han IY, Dawson PL. 2000. Effect of Lauric Acid Addition on the Antimicrobial Efficacy and Water Permeability of Corn Zein Films Containing Nisin. J Food Processing and Preservation 24: 423-432.
20. Cemeroğlu B. 1992. Meyve Sebze Endüstrisinde Temel Analiz Metodları, BİLTAV Üniversite Kitapları Serisi no:02-2, Ankara, 381 s.
21. AOAC. 1995. Official Methods of Analysis. 16th Edition, Washington DC, USA.
22. BAM. 1998. Bacteriological Analytical Manuel FDA. 8th Ed., Revision A, AOAC Gaithersburg, MD 20877, USA
23. Anon. 2008. http://www.fao.org/DOCREP/005/ Y4358E/y4358e06.htm
24. Park HJ, Chinnan MS, Shewfelt RL. 1994. Edible Coating Effects on Storage Life and Quality of Tomatoes. J Food Sci 59-3: 568-580.