DETERMINATION OF THE EFFECTS OF PISTACHIO OIL ADDED SODIUM ALGINATE COATING ON PHYSICAL AND CHEMICAL PROPERTIES OF PISTACHIOS
Project no. 23910 · Status: Kapanmış (Yayın bekleniyor) · 2022
Summary
<p>Edible films and coatings play a role in preventing microbial spoilage, reducing moisture, gas, etc. losses, increasing mechanical strength, affecting the taste and texture of the food depending on the nutritional components it contains, preventing undesirable reactions such as oxidation or browning, extending the shelf life and preserving the quality of the food, and are also an alternative to synthetic packaging materials known to be harmful to nature.</p><p>In this study, edible films prepared from sodium alginate solution were characterized and their use in pistachios was evaluated. For this purpose, in the first stage of the research, functional films were obtained by adding pistachio oil at certain ratios (0.5%; 0.75%; 1%) into the sodium alginate film solution and their characterization was determined by physicochemical analysis. In the second stage, different applications were carried out in order to protect the quality properties of pistachio (Pistacia vera) fruit, which is grown in 56 provinces and economically produced especially in Gaziantep, Şanlıurfa, Adıyaman, Siirt, Kahramanmaraş, Diyarbakır and Mardin provinces, during storage, as well as to compare and investigate the use of edible films/coatings in the sector and to evaluate the most suitable options. In the first stage of the thesis, the optimum film formulation obtained in the first stage of the study was applied to pistachio samples. In the study, pistachios were examined in three groups other than the control group. The first group of pistachios was coated with sodium alginate, the second group was coated with sodium alginate with the optimum amount of pistachio oil added and the third group of pistachios were coated with sodium alginate and stored with vacuum packaging application. Physicochemical, chromatographic and sensory analyses of pistachio samples were carried out during storage.</p><p>As a result of the study, all film analysis results were examined among the film samples to which pistachio oil was added and it was determined that the film sample to which 0.75% pistachio oil was added gave the most appropriate result and the optimum oil ratio was selected as 0.75%. In the applications applied to the pistachio samples, when all the analysis results were examined at the end of 3 months, it was seen that the vacuum packaging application protected the quality loss of the samples in the best way, and the sodium alginate coating application with the optimum ratio (0.75%) of pistachio oil added was the most protective application after vacuum packaging. In the study, edible coating application was effective in reducing the quality losses of pistachio samples.</p><p>Keywords: Edible film, edible coating, sodium alginate, pistachio essential oil, pistachios, shelf life.</p>