چکیده مقاله
Background and purpose: Today, one of the types of plasma is cold plasma or non thermal plasma that is used for disinfection Cold plasma is a dry non thermal technology without the need for chemicals that is constantly at atmospheric pressure The use of cold plasma as a non thermal tool in the food industry to reduce microbial load and cold sterilization has been considered by researchers In addition to flavoring, spices are also a source of natural antioxidants Cinnamon is a popular plant among spices In addition to its antioxidant properties, cinnamon has antimicrobial properties and has a chilling effect on copper metal The aim of this study was to investigate the effect of cold plasma on the physicochemical and microbial properties of cinnamon Materials and Methods: In this study, the effect of cold plasma using 3 types of nitrogen gas, argon and air during zero, 4, 8, 12 and 16 times on physicochemical properties color, sensory evaluation and antioxidant and microbial properties Escherichia coli, mold and yeast and total count were examined Results: The highest amount of antioxidants 28 33 was observed in the sample treated with nitrogen gas and the lowest amount 19 11 was observed in the sample treated with air The highest amount of L component was observed in the sample treated with nitrogen gas 48 85 and the lowest amount was observed in the sample treated with air 40 28 The highest value of component a was observed in the sample treated with nitrogen gas 21 73 and the lowest value was observed in the sample treated with air 14 34 The highest value of component b was observed in the sample treated with nitrogen gas 54 78 and the lowest value was observed in the sample treated with air 47 61 The highest color score 5 was observed in zero time samples and the lowest value was observed in air treated samples 1 44 The highest odor score 5 was observed in zero time samples and the lowest value was observed in air treated samples 1 36 The highest taste score 5 was observed in time samples of zero and the lowest score was observed in air treated samples 1 42 The highest appearance score 5 was observed in zero time samples and the lowest value was observed in air treated samples 1 32 The highest total count 3 08 was observed in the sample treated with nitrogen gas and the lowest number 2 18 was observed in the sample treated with air The highest number of mold and yeast 2 81 was observed in the sample treated with nitrogen gas and the lowest number 1 94 was observed in the sample treated with air The highest number of Escherichia coli 2 50 was observed in the sample treated with nitrogen gas and the lowest number 1 87 was observed in the sample treated with air Conclusion: In general, color indices L , b , a have decreased with increasing plasma treatment time The highest decrease was in air treated samples and the lowest decrease was in nitrogen gas With increasing plasma treatment time, total count and Escherichia coli, mold and yeast decreased and the highest amount of reduction was observed with nitrogen gas and the lowest amount was observed with air The amount of antioxidants decreased with increasing treatment time, but this effect was not significant and the least decrease was observed in samples treated with nitrogen gas Sensory properties have decreased with increasing plasma treatment time The highest decrease was in air treated samples and the lowest decrease was in nitrogen gas
کلیدواژهها
نویسندگان
Parvin boghori
M Sc Graduate, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Kobra Jamali manesh
M Sc Graduate, Department of Food Science and Technology, Faculty of Agriculture, Shahre Qods University,Shareh Qods , Iran
Parasto Najjari
Bachelor of Food Sciencean Technology Student, Department of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran
Mahnaz roustaazad
M Sc Graduate, Department of Food Science and Technology, Faculty of Agriculture, Savad kouh University, Savad Kouh, Iran
Elnaz khadivi
Bachelor of Food Sciencean Technology Student, Maragheh University of Medical Sciences, Maragheh, Iran
Jeyran Biranvand
B Sc Graduate, Department of Food Science and Technology, Faculty of Agriculture, Payam Noor University, khoram abad, Iran
Paniz shayeste shiran
Bachelor of Food Sciencean Technology Student, Department of Food Science and Technology, Faculty of Agriculture, Tehran University of Research Sciences, Tehran, Iran
شیوه ارجاع
boghori, Parvin and Jamali manesh, Kobra and Najjari, Parasto and roustaazad, Mahnaz and khadivi, Elnaz and Biranvand, Jeyran and shayeste shiran, Paniz,1400,Investigation of the effect of cold plasma on physicochemical and microbial properties of cinnamon,Fourth International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran,Tehran
ارائهشده در
مجموعه مقالات چهارمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران31 تیر 1400 · تهران