Effect of methyl cellulose coating on physicochemical properties, porosity, and surface diameter of pistachio hull.
Pistachio is a nut with high consumption that can be affected by aflatoxin contamination. Regarding influence of this fungus on global trade, broad studies in this area seem to be necessary. In this research, pistachio nuts were coated with methyl cellulose at different concentrations of 0.1%, 0.5%, 1%, and 2% by immersion method. Samples were stored in an incubator (25°C) for 4 months. Imaging was performed by electron microscope using SEM method and chemical changes (moisture, iodine, peroxide, and acidic value) were investigated during storage periods. Results showed that variations in storage time and methyl cellulose concentration had significant effect on moisture content and peroxide value (P < 0.05). Also, in case of acidic value, a significant difference was observed between treatments so that pistachio at concentration of 2% showed the highest acidic value. The highest iodine value loss was related to a concentration of 0.1% and the lowest value was observed in the control sample.
Islamic Azad University of Damghan Damghan, Iran.
Zainab
Z
Moslehi
Department of Food Science and Technology, Toyserkan Faculty of Industrial Engineering, Bu-Ali Sina University Hamadan, Iran.
Amir Daraei
AD
Garmakhany
Islamic Azad University of Damghan Damghan, Iran.
Maryam
M
Araghi
Islamic Azad University of Amol Branch Amol, Iran.
Marzie
M
Moslehi
Methyl cellulose coating; peroxide value; pistachio nuts; scanning electron microscopescanning electron microscope