application of novel nano-biopackaging based on cassava starch/bovine gelatin / titanium oxide nanoparticle/fennel essential oil to improve quality of the raw fresh pistachio

The aim of this research was to estimate the impacts of a combination of titanium oxide (tio2) nanoparticles and fennel essential oil (feo) on the chemical and sensory properties of fresh raw abbas ali pistachio. the cassava starch/bovine gelatin biofilms with nano-tio2 (1, 3, and 5% w/w), and essential oil (1, and 3% w/w) were fabricated by the casting technique. the sensory and chemical properties and the growth of aspergillus flavus were evaluated during three weeks of storage at 4°c. after 21-day conservation, aspergillus flavus count of the control specimen was the highest whereas bionanocomposite film containing feo enabled lower amounts of aspergillus flavus population. rp-hplc analysis findings represented that packaging with starch/gelatin had a positive effect on the aflatoxin b1 content of pistachio, and the lowest amount of aflatoxin b1 was related to the biofilm containing 5% nano-tio2/3% feo. sensory tests indicated that pistachios packaged with nano-tio2/essential oil had a significant effect on taste and general acceptability, and the highest score of sensory properties was related to the pistachio sample packaged with starch/gelatin/5% nano-tio2/3% feo. results showed that cassava starch/bovine gelatin film containing 5% nano-tio2/3% feo and control sample had significantly higher and lower moisture and carbohydrate soluble content than the treatments. at last, the findings demonstrate that cassava starch/bovine gelatin/5% nano-tio2/3% feo active film improved the chemical and sensory factors and had the positive effect on aspergillus flavus population reduction of pistachio nuts; hence, it can be applied as biopackaging for fresh pistachio.