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Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts

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@article{IJASEIT216,
   author = {Atefe Maghsoudlou and Yahya Maghsoudlou and Morteza Khomeiri and Mohamad Ghorbani},
   title = {Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {2},
   number = {4},
   year = {2012},
   pages = {336--340},
   keywords = {},
   abstract = {Pistachio is one of the main export products of Iran and Iran is one of the largest producer and exporter of pistachio in the world. Unfavourable environmental conditions during storage, causes a sharp drop in quality of product through musty and toxin production, especially aflatoxin by Aspergillus flavus and Aspergillus parasiticus, Absorption of foreign odors and moisture, Tissue destruction of undesirable flavour. The aim of this study was to study the anti-fungal activity of chitosan and its effect on the organoleptic characteristics of pistachio nuts.  Therefore, using acetic acid 1% V / V, chitosan concentrations of 0.5%, 1% and 1.5 % V/W was prepared and pistachios were coated by these solutions. Also acetic acid at concentration 1% without chitosan was used as a treatment for coating to determine the antimicrobial effect of acetic acid. The results showed that chitosan significantly (p <0.05) inhibited the growth of the Aspergillus and its effect was increased with increased concentration. Chitosan also prevented moisture absorption and weight change in pistachio nuts, while chitosan concentration showed no significant effect on moisture absorption and weight change of pistachio nuts. Chitosan 1.5% had a significant effect (p <0.05) on the flavour of pistachio, but other concentrations had no effect. However, chitosan in general had no significant effect (p <0.05) on color, texture and acceptability of pistachio nuts.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=216},
   doi = {10.18517/ijaseit.2.4.216}
}

EndNote

%A Maghsoudlou, Atefe
%A Maghsoudlou, Yahya
%A Khomeiri, Morteza
%A Ghorbani, Mohamad
%D 2012
%T Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts
%B 2012
%9 
%! Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts
%K 
%X Pistachio is one of the main export products of Iran and Iran is one of the largest producer and exporter of pistachio in the world. Unfavourable environmental conditions during storage, causes a sharp drop in quality of product through musty and toxin production, especially aflatoxin by Aspergillus flavus and Aspergillus parasiticus, Absorption of foreign odors and moisture, Tissue destruction of undesirable flavour. The aim of this study was to study the anti-fungal activity of chitosan and its effect on the organoleptic characteristics of pistachio nuts.  Therefore, using acetic acid 1% V / V, chitosan concentrations of 0.5%, 1% and 1.5 % V/W was prepared and pistachios were coated by these solutions. Also acetic acid at concentration 1% without chitosan was used as a treatment for coating to determine the antimicrobial effect of acetic acid. The results showed that chitosan significantly (p <0.05) inhibited the growth of the Aspergillus and its effect was increased with increased concentration. Chitosan also prevented moisture absorption and weight change in pistachio nuts, while chitosan concentration showed no significant effect on moisture absorption and weight change of pistachio nuts. Chitosan 1.5% had a significant effect (p <0.05) on the flavour of pistachio, but other concentrations had no effect. However, chitosan in general had no significant effect (p <0.05) on color, texture and acceptability of pistachio nuts.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=216
%R doi:10.18517/ijaseit.2.4.216
%J International Journal on Advanced Science, Engineering and Information Technology
%V 2
%N 4
%@ 2088-5334

IEEE

Atefe Maghsoudlou,Yahya Maghsoudlou,Morteza Khomeiri and Mohamad Ghorbani,"Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts," International Journal on Advanced Science, Engineering and Information Technology, vol. 2, no. 4, pp. 336-340, 2012. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.2.4.216.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Maghsoudlou, Atefe
AU  - Maghsoudlou, Yahya
AU  - Khomeiri, Morteza
AU  - Ghorbani, Mohamad
PY  - 2012
TI  - Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 2 (2012) No. 4
Y2  - 2012
SP  - 336
EP  - 340
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - 
N2  - Pistachio is one of the main export products of Iran and Iran is one of the largest producer and exporter of pistachio in the world. Unfavourable environmental conditions during storage, causes a sharp drop in quality of product through musty and toxin production, especially aflatoxin by Aspergillus flavus and Aspergillus parasiticus, Absorption of foreign odors and moisture, Tissue destruction of undesirable flavour. The aim of this study was to study the anti-fungal activity of chitosan and its effect on the organoleptic characteristics of pistachio nuts.  Therefore, using acetic acid 1% V / V, chitosan concentrations of 0.5%, 1% and 1.5 % V/W was prepared and pistachios were coated by these solutions. Also acetic acid at concentration 1% without chitosan was used as a treatment for coating to determine the antimicrobial effect of acetic acid. The results showed that chitosan significantly (p <0.05) inhibited the growth of the Aspergillus and its effect was increased with increased concentration. Chitosan also prevented moisture absorption and weight change in pistachio nuts, while chitosan concentration showed no significant effect on moisture absorption and weight change of pistachio nuts. Chitosan 1.5% had a significant effect (p <0.05) on the flavour of pistachio, but other concentrations had no effect. However, chitosan in general had no significant effect (p <0.05) on color, texture and acceptability of pistachio nuts.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=216
DO  - 10.18517/ijaseit.2.4.216

RefWorks

RT Journal Article
ID 216
A1 Maghsoudlou, Atefe
A1 Maghsoudlou, Yahya
A1 Khomeiri, Morteza
A1 Ghorbani, Mohamad
T1 Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts
JF International Journal on Advanced Science, Engineering and Information Technology
VO 2
IS 4
YR 2012
SP 336
OP 340
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 
AB Pistachio is one of the main export products of Iran and Iran is one of the largest producer and exporter of pistachio in the world. Unfavourable environmental conditions during storage, causes a sharp drop in quality of product through musty and toxin production, especially aflatoxin by Aspergillus flavus and Aspergillus parasiticus, Absorption of foreign odors and moisture, Tissue destruction of undesirable flavour. The aim of this study was to study the anti-fungal activity of chitosan and its effect on the organoleptic characteristics of pistachio nuts.  Therefore, using acetic acid 1% V / V, chitosan concentrations of 0.5%, 1% and 1.5 % V/W was prepared and pistachios were coated by these solutions. Also acetic acid at concentration 1% without chitosan was used as a treatment for coating to determine the antimicrobial effect of acetic acid. The results showed that chitosan significantly (p <0.05) inhibited the growth of the Aspergillus and its effect was increased with increased concentration. Chitosan also prevented moisture absorption and weight change in pistachio nuts, while chitosan concentration showed no significant effect on moisture absorption and weight change of pistachio nuts. Chitosan 1.5% had a significant effect (p <0.05) on the flavour of pistachio, but other concentrations had no effect. However, chitosan in general had no significant effect (p <0.05) on color, texture and acceptability of pistachio nuts.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=216
DO  - 10.18517/ijaseit.2.4.216