مدل‌سازی سینتیک تغییرات حسی و‌ رنگ جوانه‌های گندم تازه رقم پارسی حاوی پوشش موسیلاژ دانه ریحان در بسته‌بندی map

از آنجا که یکی از عوامل تاثیرگذار بر انتخاب مصرف کننده، ویژگی‌های ارگانولپتیکی محصول است، بنابراین به منظور حفظ وافزایش کیفیت پس از برداشت محصول از روشهای متعددی برای این منظور بهره گرفته می شود. استفاده از پوشش‌ و بسته‌بندی با اتمسفر اصلاح شده در حفظ و افزایش کیفیت میوه و سبزی پس از برداشت موثر است. اصلاح فضای داخل بسته با تعامل بین دو فرآیند تنفس محصول و انتقال گاز و نفوذپذیری فیلم صورت می‌گیرد و برای غلبه بر محدودیت‌های آن، بسته‌بندی با اتمسفر اصلاح‌شده منفذ‌دار پیشنهاد گردید. هدف این پژوهش، بررسی اثر پوشش موسیلاژ دانه ریحان و بسته‌بندی اتمسفر اصلاح‌شده بر سینتیک تغییرات ویژگی‌های حسی و روشنایی جوانه‌های گندم است. جوانه‌های گندم پوشش داده شده و فاقد پوشش در کیسه-های پلی‌اتیلن (ضخامت 42 میکرومتر) دارای یک، دو و بدون منفذ بسته‌بندی شدند (μm500). تیمارها به مدت 9 روز در دمای (c˚1±10) نگهداری و آزمایش‌ها هر سه روز یکبار انجام و ویژگی حسی توسط مصرف کنندگان و روشنایی توسط دستگاه هانترلب ارزیابی شد. برای مدل‌سازی از سینتیک مرتبه صفر و اول استفاده و اثر دما با استفاده از معادله آرنیوس نشان داده شد. تجزیه و تحلیل نتایج داده‌ها با استفاده از نرم افزار (spss v.20) صورت گرفت. براساس آنالیز واریانس داده‌ها پوشش‌، منفذ و زمان نگهداری و اثر هم‌زمان پوشش و زمان ذخیره‌سازی بر روشنایی و پذیرش کلی جوانه‌های گندم معنادار بود (p<0.05). براساس ضریب تعیین، مدل درجه صفر برای هر دو پارامتر پذیرش کلی و شاخص روشنایی انتخاب گردید. همبستگی بین نتایج آزمایشگاهی و پیش بینی شده برای شاخص روشنایی و پذیرش کلی با r2 بالاتر از 0/96بیان کننده اعتبار مدل بود. همبستگی بین داده های حسی و دستگاهی، براساس ضریب همبستگی پیرسون ارزیابی شد. ضریب همبستگی پیرسون بالا نشان دهنده همبستگی قوی میان خصوصیات حسی و رنگ دستگاهی بود(0/91≤ r). درنتیجه، استفاده هم‌زمان بسته بندی با اتمسفر اصلاح شده منفذدار و پوشش دهی حاصل از موسیلاژ دانه ریحان بر ویژگیهای کیفی جوانه گندم معنی‌دار بود.

modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (parsi variety) basil seed mucilage-based coating under map

introduction: sprouted edible seeds are a good source of nutrients, dietary fiber, and mineral and phenolic compounds. the sprout use to be consumed as a functional food. the germination process, a natural biological process, is an effective and economical method for improving and increasing the bioactive compounds of seeds. high metabolic and transpiration activity along with high respiration rate of the sprouts reduce their quality. since one of the influencing factors on the consumer's choice is the organoleptic characteristics of the product, therefore, in order to maintain and increase the quality of the product after harvesting, several methods are used in this regard. the use of coating and modified atmosphere packaging is effective in maintaining and increasing the quality of fruits and vegetables after harvesting. some of plant seeds such as durian seeds, alyssum, and basil seeds are potentially a source of hydrocolloids. the improvement of the space inside the package is made by the interaction between the two processes of product respiration and gas transfer and film permeability. to overcome the limitations of this system, perforated-modified atmosphere packaging was proposed. this study aims to investigate the effect of basil seed mucilage-based coating and modified atmosphere packaging on the kinetics of variations in sensory characteristics and lightness of fresh wheat sprouts. materials and methods: wheat seeds (parsi variety) and ocimum basilicum seeds were obtained from the agriculture and natural research center of khorasan razavi. the sterilized seeds were soaked in sterile water (1:3 w/v) for 24 h at room temperature. then, the seeds were transferred to sterile cloth, and they were incubated in a sterile incubator at 10 ˚c for 72 hours. basil seed mucilage was extracted using double distilled water (ph=7 & t=55 ˚c) and the slurry solution was stirred using a mechanical stirrer for 90 minutes. pericarp of basil seeds, during the extraction process was swollen water. the mucilage was separated using a rotating plate extractor (laboratory extractor, pars khazar company, iran). the extracted mucilage was dried in an oven (model 2u05, teb soroush company, made in iran), after grinding and sieving, it was kept in a glass container at a dry and cool place. mucilage solutions (0.3% w/v) and 0.35% plasticizer (glycerol, merck) were made in stirrers for 30 minutes at 50c mucilage solution was sprayed on the wheat sprouts for 1 minute. the coated and uncoated fresh wheat sprouts were packed into polyethylene bags (42 μm thick). some bags had one and two holes and some others had no holes. the holes’ sizes were 500 μm. the treatments were kept at 10 ˚c for zero, three, six, and nine days and experiments were performed every three days. sensory properties (overall acceptability) were examined by consumers and lightness (l*) was by hunterlab. zero- or first-order kinetics were used for modeling and the effect of temperature was demonstrated using the arrhenius equation. spss software (v.20) was used to analyze the results. results and discussion: a significant decrease was observed between the l* indices of the coated and the uncoated samples, which indicates the tendency to get darker in the uncoated samples. analysis of variance showed that coating, exist or lack of perforations, and storage time are significantly effective on fresh wheat sprouts' lightness and overall acceptability (p˂0.05). the simultaneous interaction of coating and storage time affected lightness and overall acceptability. the results manifested that as the storage time increased, the lightness (l*), and overall acceptability decreased. furthermore, in the present study, a significant reduction was observed in the lightness of coated and uncoated fresh wheat sprouts. changing the gas composition inside the package can affect the turbidity of the outer surface and the yellowing of the hypocotyl. the low l* in packages with no hole, ncnp, was related to the consumption of oxygen in the headspace and the production of carbon dioxide and ethanol. the simultaneous use of perforated-modified atmosphere packaging (two holes) and edible basil seed mucilage-based coating had a positive effect on the quality characteristics of wheat sprouts. the zero-order kinetic was selected for overall acceptability and lightness. the correlation between the experimental and predicted data was the validity of the model (r2≥0.96). correlation between sensory attributes and physicochemical properties had shown which was evaluated by the pearson correlation coefficient. instrumental color had a positive correlation with sensory color and overall acceptability (p˂0.01). pearson's correlation coefficient above 91% indicates a strong correlation between sensory attributes and physicochemical properties (r≥91). as a result, the simultaneous use of macro perforated-modified atmosphere packaging and basil seed mucilage-based coating was significant in the quality characteristics of wheat sprouts.conclusions: different mathematical models were used to show the changes in lightness and overall acceptability as a function of the storage temperature. the validity of the kinetic model was shown by high correlation between experimental and predicted data and high correlation between sensory attributes and physicochemical properties by pearson analysis. as a result, the simultaneous use of macro perforated-modified atmosphere packaging and basil seed mucilage-based coating was significant in the quality characteristics of wheat sprouts.